1
00:00:08,274 --> 00:00:09,409
{\an8}I'm getting ready to
head out to <i>Top Chef</i>season 22,

2
00:00:10,810 --> 00:00:13,079
{\an8}that's in Canada.

3
00:00:13,580 --> 00:00:16,816
My resume includes
a lot of Michelin star kitchens,

4
00:00:16,850 --> 00:00:20,186
but also I've worked
in butcher shops, bakeries.

5
00:00:20,220 --> 00:00:21,688
{\an8}I grew up in South Korea.

6
00:00:21,721 --> 00:00:23,356
{\an8}My ancestry is from Jamaica.

7
00:00:23,390 --> 00:00:25,425
{\an8}I'm excited
to show off who I am.

8
00:00:25,458 --> 00:00:27,193
{\an8}[gulls calling]

9
00:00:27,394 --> 00:00:31,097
I have not packed a thing until,
well, right now. Here we go.

10
00:00:31,131 --> 00:00:34,167
{\an8}I've headlined and sold out
my own James Beard dinner,

11
00:00:34,200 --> 00:00:36,369
{\an8}and then done
multiple collab dinners there.

12
00:00:36,403 --> 00:00:37,737
Top Chef definitely
is a reflection

13
00:00:37,771 --> 00:00:39,339
of what's happening
in the world.

14
00:00:39,372 --> 00:00:41,241
You're seeing
the best of the best.

15
00:00:41,274 --> 00:00:43,843
My restaurant was nominated
for the best new restaurant.

16
00:00:43,877 --> 00:00:45,712
- Rising star chef.
- I used to work

17
00:00:45,745 --> 00:00:47,147
in a three
Michelin star kitchen.

18
00:00:47,180 --> 00:00:49,749
- Best Chef South.
- Best Chef Great Lakes.

19
00:00:50,216 --> 00:00:52,652
{\an8}An Indian household is
kind of like Talladega Knights.

20
00:00:52,686 --> 00:00:54,187
{\an8}If you're not first,
you are last,

21
00:00:54,220 --> 00:00:57,357
{\an8}so your moms don't care
if you're second place.

22
00:00:59,793 --> 00:01:02,462
We're going
to Toronto today. Whee!

23
00:01:03,797 --> 00:01:05,565
- You got this.
- Yes!

24
00:01:05,765 --> 00:01:09,302
{\an8}LANA: I have yet to see a Black
woman win this competition.

25
00:01:09,336 --> 00:01:11,137
{\an8}I would like
to be that Black woman.

26
00:01:11,371 --> 00:01:14,274
{\an8}KAT: Every time somebody
takes a bite of your food,

27
00:01:14,307 --> 00:01:17,177
{\an8}you're being judged,
whether you like it or not.

28
00:01:17,210 --> 00:01:18,545
Let's have some fun with it.

29
00:01:18,745 --> 00:01:20,647
Here I am, Toronto.

30
00:01:26,786 --> 00:01:29,222
{\an8}TRISTEN: I wasn't expecting to
see a knife block so soon.

31
00:01:29,255 --> 00:01:31,224
{\an8}I thought I was going to
get a little settled before

32
00:01:31,257 --> 00:01:33,593
{\an8}I started having
to fear for my life.

33
00:01:33,626 --> 00:01:35,528
[dramatic string music]

34
00:01:35,895 --> 00:01:37,464
CORWIN: Corwin.

35
00:01:37,497 --> 00:01:38,765
- I'm Kat.
- Kat.

36
00:01:38,798 --> 00:01:40,233
- Henry.
- Henry. Nice to meet you.

37
00:01:40,266 --> 00:01:42,135
- Nice haircut, Henry.
- I know. Yeah.

38
00:01:42,802 --> 00:01:44,437
Where are you from?

39
00:01:44,471 --> 00:01:45,572
I'm from Chicago.

40
00:01:45,605 --> 00:01:47,240
- What?
- Me too.

41
00:01:49,743 --> 00:01:50,777
Are you guys nervous?

42
00:01:50,810 --> 00:01:52,512
- I don't know.
- Excited.

43
00:01:52,545 --> 00:01:54,214
- I'm excited.
- Yeah.

44
00:02:00,920 --> 00:02:02,555
- Perfect.
- HENRY: Yeah.

45
00:02:02,822 --> 00:02:05,425
{\an8}KRISTEN: Fifteen chefs have
come to Canada to compete

46
00:02:05,458 --> 00:02:07,260
{\an8}in the ultimate
culinary showdown.

47
00:02:07,293 --> 00:02:10,263
At stake for the winner,
the largest prize package

48
00:02:10,296 --> 00:02:12,165
in <i>Top Chef</i>history.

49
00:02:12,432 --> 00:02:14,734
The grand prize of
a quarter of a million dollars,

50
00:02:14,768 --> 00:02:16,703
furnished by
Saratoga Spring Water,

51
00:02:16,736 --> 00:02:18,805
the official water
of <i>Top Chef.</i>

52
00:02:18,838 --> 00:02:21,374
Delta Sky Miles Diamond
Medallion status,

53
00:02:21,408 --> 00:02:25,378
and $125,000 to spend on travel
with Delta Airlines.

54
00:02:25,412 --> 00:02:27,981
A feature in <i>Food & Wine</i>
magazine, an appearance

55
00:02:28,014 --> 00:02:30,483
at the Food & Wine Classic
in Aspen, and for

56
00:02:30,517 --> 00:02:33,219
the first time ever, the winner
of <i>Top Chef</i>will headline

57
00:02:33,253 --> 00:02:34,888
their own exclusive dinner

58
00:02:34,921 --> 00:02:37,590
at the historic
James Beard House in New York.

59
00:02:37,624 --> 00:02:39,726
And the title of Top Chef.

60
00:02:44,731 --> 00:02:46,599
{\an8}**

61
00:02:53,907 --> 00:02:55,875
{\an8}Wow. Incredible.

62
00:02:55,909 --> 00:02:57,544
{\an8}Morning, chefs.

63
00:02:57,577 --> 00:02:59,512
{\an8}CÉSAR: It's cold.

64
00:03:01,981 --> 00:03:03,550
TOM:
Chefs, how's it going?

65
00:03:03,583 --> 00:03:04,984
CHEFS: Good.

66
00:03:05,018 --> 00:03:09,289
Welcome to
<i>Top Chef: Destination Canada.</i>

67
00:03:09,689 --> 00:03:12,359
I really am so excited
to welcome you all

68
00:03:12,392 --> 00:03:13,793
to my hometown of Toronto.

69
00:03:13,827 --> 00:03:15,395
- [cheering]
- Yes.

70
00:03:15,428 --> 00:03:17,864
Love Toronto.
I'm from Montreal.

71
00:03:17,897 --> 00:03:19,332
{\an8}To be a Canadian chef
competing,

72
00:03:19,366 --> 00:03:20,800
{\an8}I have a lot of pride
on the line.

73
00:03:20,834 --> 00:03:24,637
{\an8}If I fail, I don't think
I'll be able to go back home.

74
00:03:26,673 --> 00:03:29,909
As you can see, we've all
worn our Canadian vests.

75
00:03:30,377 --> 00:03:31,978
This is one
tuxedo that I can rock.

76
00:03:32,012 --> 00:03:35,315
- You've got rizz.
- You do have rizz.

77
00:03:35,782 --> 00:03:37,884
Do you want to know
what you're competing for?

78
00:03:37,917 --> 00:03:38,718
Yes.

79
00:03:38,752 --> 00:03:40,020
KRISTEN:
The winner will take home

80
00:03:40,053 --> 00:03:41,821
the ultimate grand prize of

81
00:03:41,855 --> 00:03:43,490
a quarter of a million dollars.

82
00:03:43,523 --> 00:03:44,491
Hell yeah.

83
00:03:44,524 --> 00:03:46,493
KRISTEN: Furnished by
Saratoga Springwater,

84
00:03:46,526 --> 00:03:47,961
the official water of <i>Top Chef.</i>

85
00:03:47,994 --> 00:03:50,997
{\an8}MIMI: I just got out of
a six-year relationship.

86
00:03:51,031 --> 00:03:52,532
{\an8}She took the pots,
pans, and the pets,

87
00:03:52,565 --> 00:03:54,434
{\an8}and they were hers,
rightfully so.

88
00:03:54,467 --> 00:03:56,770
If I win <i>Top Chef,</i>
I'm definitely going to take

89
00:03:56,803 --> 00:03:58,538
some of that money
and buy some pots and pans.

90
00:03:58,571 --> 00:04:01,941
Delta Sky Miles Diamond
Medallion status,

91
00:04:01,975 --> 00:04:05,845
and $125,000
to spend on air travel.

92
00:04:05,879 --> 00:04:07,781
- Whoa.
- Wow.

93
00:04:07,814 --> 00:04:10,550
A feature in <i>Food & Wine</i>
magazine and an appearance

94
00:04:10,583 --> 00:04:12,385
at the Food &
Wine Classic in Aspen.

95
00:04:12,419 --> 00:04:15,522
And for the first time ever,
the <i>Top Chef</i>winner

96
00:04:15,555 --> 00:04:17,824
will headline their own
exclusive dinner

97
00:04:17,857 --> 00:04:21,494
at the iconic, historic
James Beard House in New York.

98
00:04:21,528 --> 00:04:23,029
Wow, yeah!

99
00:04:23,063 --> 00:04:26,533
And present
at the James Beard Awards.

100
00:04:26,566 --> 00:04:30,770
The restaurant industry's
biggest night of the year.

101
00:04:30,804 --> 00:04:31,938
- Wow.
- Hell yeah.

102
00:04:31,971 --> 00:04:33,573
Can't forget the last prize.

103
00:04:33,606 --> 00:04:36,543
- There's more?
- The title of Top Chef!

104
00:04:36,576 --> 00:04:38,511
[cheering]

105
00:04:38,878 --> 00:04:41,581
There will also be
over $150,000

106
00:04:41,614 --> 00:04:44,684
in cash prizes across
the entire season.

107
00:04:44,718 --> 00:04:46,052
- Yes.
- Amazing.

108
00:04:46,086 --> 00:04:48,788
That's over half
a million dollars up for grabs.

109
00:04:48,822 --> 00:04:50,790
- Ooh. Wow.
- Can I compete?

110
00:04:50,824 --> 00:04:52,525
Yes, you can-- Go, Tom.

111
00:04:52,559 --> 00:04:54,361
Just like last year,
there will be

112
00:04:54,394 --> 00:04:56,663
no immunity given
for Quickfire wins.

113
00:04:56,696 --> 00:04:58,431
Instead,
you'll have the opportunity

114
00:04:58,465 --> 00:05:00,834
to win Quickfire
Quick Cash all season long.

115
00:05:00,867 --> 00:05:01,968
All right. Awesome.

116
00:05:02,002 --> 00:05:03,703
Courtesy of the Wells Fargo

117
00:05:03,737 --> 00:05:04,971
Active Cash Credit Card.

118
00:05:05,005 --> 00:05:06,439
The winner of each
Elimination Challenge

119
00:05:06,473 --> 00:05:08,742
will receive immunity,
which means you can't

120
00:05:08,775 --> 00:05:11,511
be sent home in the following
Elimination Challenge.

121
00:05:11,544 --> 00:05:13,513
All right,
so who's ready to win

122
00:05:13,546 --> 00:05:16,583
some cash in our first
Quickfire here in Toronto?

123
00:05:16,616 --> 00:05:18,485
- [cheering]
- Yes, let's play.

124
00:05:18,518 --> 00:05:20,487
**

125
00:05:23,156 --> 00:05:25,425
I'm pretty sure I clocked
every single one of you

126
00:05:25,458 --> 00:05:28,762
already eyeing this
beautiful pantry over here.

127
00:05:29,062 --> 00:05:30,930
I want each of you to
go in there

128
00:05:30,964 --> 00:05:33,500
and grab just one ingredient.

129
00:05:33,533 --> 00:05:35,869
You only have 30 seconds.

130
00:05:37,037 --> 00:05:38,772
You can go.

131
00:05:40,507 --> 00:05:41,675
Oh!

132
00:05:42,842 --> 00:05:44,144
{\an8}VINCENZO: It's a tough choice.
You don't know

133
00:05:44,177 --> 00:05:45,645
{\an8}what this challenge is.

134
00:05:45,679 --> 00:05:47,013
I think I'm going to go
for an apple.

135
00:05:47,047 --> 00:05:48,548
Granny Smith,
they got great acidity.

136
00:05:48,581 --> 00:05:49,749
That's what I'm looking for.

137
00:05:49,783 --> 00:05:51,484
KAT:
One ingredient?

138
00:05:51,651 --> 00:05:53,119
{\an8}SHUAI:
I see maple syrup.

139
00:05:53,153 --> 00:05:55,388
{\an8}I know it's
very stereotypical. Sorry.

140
00:05:56,523 --> 00:05:58,124
ANYA:
I was born in Russia.

141
00:05:58,158 --> 00:06:01,061
Cabbage is one of Russia's
national vegetables,

142
00:06:01,094 --> 00:06:02,896
and definitely
it's the one that I've cooked

143
00:06:02,929 --> 00:06:04,831
a million different ways.

144
00:06:05,198 --> 00:06:07,500
Now, I want you to
stand next to the chefs

145
00:06:07,534 --> 00:06:08,735
that you rode here with.

146
00:06:08,768 --> 00:06:10,470
Here we go.

147
00:06:11,171 --> 00:06:12,806
What up, car five?

148
00:06:12,839 --> 00:06:14,607
What's up, car 14, 14, 4?

149
00:06:14,641 --> 00:06:17,544
I hope you're happy
with what your car mates chose,

150
00:06:17,577 --> 00:06:19,546
because you're now teams.

151
00:06:19,579 --> 00:06:20,914
Yeah.

152
00:06:20,947 --> 00:06:22,949
We got corn. That's a good
thing to help with.

153
00:06:22,982 --> 00:06:24,751
{\an8}HENRY: I had corn.
Corwin has corn.

154
00:06:24,784 --> 00:06:26,886
{\an8}It was just like,
a whole corn fest.

155
00:06:27,087 --> 00:06:30,056
Damn, do we not
have enough variety now?

156
00:06:30,090 --> 00:06:31,591
- That's a perfect combo.
- Yeah.

157
00:06:31,624 --> 00:06:33,793
I hope apple, portobellos
and corn go together.

158
00:06:33,827 --> 00:06:34,928
- [bleep].
- Corn.

159
00:06:34,961 --> 00:06:36,129
- Maple syrup?
- Yeah.

160
00:06:36,162 --> 00:06:37,797
{\an8}What a bold statement,
to just

161
00:06:37,831 --> 00:06:40,033
{\an8}off the rip hit maple syrup
in Canada.

162
00:06:41,167 --> 00:06:42,402
KRISTEN:
Toronto has many nicknames.

163
00:06:42,435 --> 00:06:47,107
Hogtown, the big smoke, and it's
commonly referred to as the six.

164
00:06:47,574 --> 00:06:49,743
It actually goes back
to the description of

165
00:06:49,776 --> 00:06:51,644
the six neighborhoods
that make up

166
00:06:51,678 --> 00:06:53,847
the Greater Toronto Area,
the GTA.

167
00:06:53,880 --> 00:06:57,250
{\an8}In honor of Toronto's nickname,
each team will work

168
00:06:57,283 --> 00:06:59,652
{\an8}to create a dish
that features six ingredients.

169
00:06:59,686 --> 00:07:02,522
{\an8}But there's only three
of you in each team

170
00:07:02,555 --> 00:07:06,126
{\an8}and three ingredients,
so the rest is up to us.

171
00:07:06,159 --> 00:07:07,861
Okay.

172
00:07:07,894 --> 00:07:10,230
{\an8}I knew this was going
to be harder than it looked.

173
00:07:10,263 --> 00:07:12,232
We've each
selected an ingredient

174
00:07:12,265 --> 00:07:14,668
that your team must
incorporate into your dish.

175
00:07:14,701 --> 00:07:19,472
The ingredient
that I chose, tomatoes.

176
00:07:19,906 --> 00:07:21,841
- Feel good about that.
- KRISTEN: Gail?

177
00:07:21,875 --> 00:07:24,144
I went with chives.

178
00:07:24,744 --> 00:07:26,880
TOM: I thought I'd throw
a nice little protein in there,

179
00:07:26,913 --> 00:07:28,815
so we have clams.

180
00:07:28,848 --> 00:07:32,919
We're going to start things off
big with $15,000 up for grabs

181
00:07:32,952 --> 00:07:35,588
in Quickfire Quick Cash
for the winning team.

182
00:07:35,622 --> 00:07:37,590
You have 30 minutes
on the clock.

183
00:07:37,624 --> 00:07:39,259
Your time starts now.

184
00:07:39,292 --> 00:07:40,760
That's your cue.

185
00:07:40,794 --> 00:07:43,063
**

186
00:07:47,600 --> 00:07:49,869
- No limes-- Lemons?
- What about in the fridge?

187
00:07:49,903 --> 00:07:52,138
{\an8}I think we use,
obviously, the tomatoes

188
00:07:52,172 --> 00:07:54,274
{\an8}to do a sofrito
with charred corn.

189
00:07:54,307 --> 00:07:57,143
{\an8}Do we want to have a grilled
piece of bread with it?

190
00:07:57,177 --> 00:07:58,745
{\an8}No, I think just a compote.

191
00:07:58,778 --> 00:08:00,547
{\an8}Just not too much.
Just really simple.

192
00:08:00,580 --> 00:08:04,217
{\an8}Corwin, I can tell he is
a by-the-book kind of person.

193
00:08:04,250 --> 00:08:06,152
CORWIN:
We're going to do a corn sofrito

194
00:08:06,186 --> 00:08:08,088
with clams, pickled Fresnos.

195
00:08:08,121 --> 00:08:10,190
KAT:
I'm glad they both grabbed corn.

196
00:08:10,223 --> 00:08:12,025
I'm hoping that having
one less ingredient

197
00:08:12,058 --> 00:08:14,327
just gives us a little bit
more focus on the dish.

198
00:08:14,361 --> 00:08:16,830
- More corn for us, it's good.
- Yeah, exactly.

199
00:08:18,932 --> 00:08:21,835
{\an8}I think, use all
of our skills, right?

200
00:08:21,868 --> 00:08:24,104
{\an8}Trinidadian.
He does contemporary Chinese.

201
00:08:24,137 --> 00:08:27,607
{\an8}We decided to do a steamed
clam with pickled bok choy.

202
00:08:27,640 --> 00:08:30,110
Just curing the mushrooms.
Got to get lemon juice.

203
00:08:30,143 --> 00:08:32,078
Trying to incorporate
maple syrup

204
00:08:32,112 --> 00:08:33,847
in this dish
is the hardest part.

205
00:08:33,880 --> 00:08:35,815
MASSIMO: I would do the sauce,
just with the concasse six.

206
00:08:35,849 --> 00:08:38,051
It'll cook faster.
It'll get more depth and umami.

207
00:08:38,084 --> 00:08:40,620
You glaze it, a bit
of maple, a bit of soy sauce.

208
00:08:40,653 --> 00:08:42,622
SHUAI: Massimo has
suggested to caramelize

209
00:08:42,655 --> 00:08:45,091
the tomatoes and then drizzle
a tiny bit of maple syrup

210
00:08:45,125 --> 00:08:47,027
to bring
a sweetness to it.

211
00:08:47,060 --> 00:08:48,661
Using some of your maple.

212
00:08:51,131 --> 00:08:53,333
{\an8}We are going to do
Southeast Asian

213
00:08:53,366 --> 00:08:56,770
{\an8}Fresno chiles here,
cumin here with your olives.

214
00:08:57,003 --> 00:09:00,340
{\an8}Frantically, we decide
to make acqua pazza soup.

215
00:09:00,373 --> 00:09:01,908
{\an8}In the broth, tomatoes.

216
00:09:01,941 --> 00:09:04,244
{\an8}This is awesome. We're
in the top chef kitchen.

217
00:09:04,277 --> 00:09:05,345
{\an8}I'm also
feeling just overwhelmed.

218
00:09:05,378 --> 00:09:07,147
{\an8}You're just
trying to move so fast--

219
00:09:07,180 --> 00:09:08,348
- You want me to pick that?
- Yeah.

220
00:09:08,381 --> 00:09:09,949
- Let's do it.
- Big time. Rip them

221
00:09:09,983 --> 00:09:11,685
into the broth,
I think. That's cool.

222
00:09:11,718 --> 00:09:14,054
Hey, you're from
Monteverde, baby.

223
00:09:14,087 --> 00:09:15,689
- I'm good.
- Okay.

224
00:09:16,289 --> 00:09:18,191
I'm a little bit of an outsider.

225
00:09:19,426 --> 00:09:21,628
- Looks great. What do you need?
- BAILEY: Nothing.

226
00:09:21,661 --> 00:09:23,229
They're both from Chicago.

227
00:09:23,263 --> 00:09:24,798
{\an8}There's a clique,
the Chicago clique.

228
00:09:24,831 --> 00:09:26,700
- Thai basil right here.
- Love that.

229
00:09:26,733 --> 00:09:30,036
All I know is that I can
cook the most delicious cabbage.

230
00:09:30,070 --> 00:09:31,971
Anya, are you good?

231
00:09:32,005 --> 00:09:33,139
Yeah.

232
00:09:36,376 --> 00:09:37,977
Apple fennel
and what are we blending?

233
00:09:38,011 --> 00:09:39,713
{\an8}- Corn.
- Corn.

234
00:09:39,746 --> 00:09:42,382
{\an8}We agreed on some sort
of like fennel and apple soup.

235
00:09:42,415 --> 00:09:45,018
{\an8}- Blend it? Smooth?
- MIMI: Yeah. Yeah. Smooth.

236
00:09:45,051 --> 00:09:47,821
{\an8}CÉSAR: 30 minutes. It's just
going to be tough to

237
00:09:47,854 --> 00:09:49,656
{\an8}get that soup going,
build up that flavor.

238
00:09:49,689 --> 00:09:50,990
{\an8}That's going to be
the challenge today.

239
00:09:51,024 --> 00:09:52,425
{\an8}I think we should
chop clams in there.

240
00:09:52,459 --> 00:09:54,260
- You want the clams in there?
- Yeah.

241
00:09:54,294 --> 00:09:55,929
19 minutes.

242
00:09:57,063 --> 00:10:00,033
{\an8}Coming in. All right,
bowls. Brunois. Oui?

243
00:10:00,066 --> 00:10:02,736
{\an8}We're making smoked
corn and clam chowder

244
00:10:02,769 --> 00:10:06,206
{\an8}with andouille sausage with
an apple mushroom chive relish.

245
00:10:06,239 --> 00:10:07,774
I'm the one cooking the soup.

246
00:10:07,807 --> 00:10:09,409
Lana, she's doing the relish.

247
00:10:09,442 --> 00:10:11,878
It is a team effort and
we're confident that

248
00:10:11,911 --> 00:10:13,780
we're going to execute it well.

249
00:10:13,813 --> 00:10:15,181
Behind.

250
00:10:17,751 --> 00:10:19,886
I was thinking about
caramelizing those tomatoes,

251
00:10:19,919 --> 00:10:21,855
putting the butter in here
and start boiling it that way.

252
00:10:21,888 --> 00:10:24,224
Add some vinegar
if it needs it. Maple syrup.

253
00:10:24,257 --> 00:10:25,725
And then call it a day.

254
00:10:25,759 --> 00:10:27,327
Beautiful.
All right, let's do it.

255
00:10:27,360 --> 00:10:28,895
I'm super nervous
about the amount

256
00:10:28,928 --> 00:10:30,397
of maple syrup
that I'm putting in here.

257
00:10:30,430 --> 00:10:32,232
{\an8}If it's too much,
then you're going to

258
00:10:32,265 --> 00:10:34,067
{\an8}taste nothing but maple syrup.

259
00:10:39,973 --> 00:10:41,241
{\an8}VINCENZO: The only thought
I have is

260
00:10:41,274 --> 00:10:42,742
{\an8}if we use the apple as a vessel.

261
00:10:42,776 --> 00:10:44,177
{\an8}LANA: Do you think
we have time for that?

262
00:10:44,210 --> 00:10:45,445
{\an8}We have 15 minutes.

263
00:10:45,478 --> 00:10:46,980
{\an8}LANA: I want to see
what you're thinking--

264
00:10:47,013 --> 00:10:48,314
You can see it
as soon as I prep it.

265
00:10:48,348 --> 00:10:50,417
{\an8}Serving the chowder in
the apple,

266
00:10:50,450 --> 00:10:52,052
{\an8}I think it's a little gimmicky

267
00:10:52,085 --> 00:10:53,987
{\an8}and I don't
want us to focus too much

268
00:10:54,020 --> 00:10:58,091
{\an8}on a vessel when we have
plates and bowls already.

269
00:11:01,795 --> 00:11:03,163
ZUBAIR: Chef, clams.

270
00:11:03,196 --> 00:11:05,899
Great, okay. So I'm like
pretty much here already.

271
00:11:05,932 --> 00:11:10,337
I see the soup and I'm concerned
about the wateriness of it.

272
00:11:10,370 --> 00:11:13,106
You should drain the sauce into
another pan and reduce it more.

273
00:11:13,139 --> 00:11:15,108
I kind of think keep it brothy.
I really do.

274
00:11:15,141 --> 00:11:16,810
- You want to keep it brothy?
- I really do.

275
00:11:16,843 --> 00:11:18,411
ZUBAIR:
First time meeting these guys.

276
00:11:18,445 --> 00:11:20,046
I wouldn't say we all
trust each other yet.

277
00:11:20,080 --> 00:11:22,182
With the citrus and the herbs,
it'll be really yummy.

278
00:11:22,215 --> 00:11:24,217
- Let's go. Let's do it.
- Okay, let's do it.

279
00:11:24,250 --> 00:11:25,985
MASSIMO:
Let's get a final taste.

280
00:11:26,019 --> 00:11:27,320
Oh, yeah.
I like the spice on that.

281
00:11:27,354 --> 00:11:29,022
{\an8}TRISTEN:
I am a true Virgo major.

282
00:11:29,055 --> 00:11:31,191
{\an8}I'm competitive.
I'm an over-thinker.

283
00:11:31,224 --> 00:11:32,492
{\an8}I'm an over-analyzer.

284
00:11:32,525 --> 00:11:33,493
I think a touch of salt.

285
00:11:33,526 --> 00:11:35,128
- A touch of salt?
- Yeah.

286
00:11:35,161 --> 00:11:37,097
Those are the good traits.

287
00:11:37,130 --> 00:11:38,398
15 grand, huh?

288
00:11:38,431 --> 00:11:40,300
My kids, they need new shoes.

289
00:11:40,533 --> 00:11:42,202
MASSIMO:
I always need new shoes.

290
00:11:46,573 --> 00:11:48,475
Yeah, so I think we need
just like a little bit

291
00:11:48,508 --> 00:11:50,143
- of this, you know?
- Yep.

292
00:11:50,176 --> 00:11:51,911
{\an8}KATIANNA: We decide to season
our relish with just

293
00:11:51,945 --> 00:11:54,147
{\an8}a tiny bit of curry powder.

294
00:11:54,180 --> 00:11:56,316
{\an8}Curry powder's going
to add a little depth.

295
00:11:56,349 --> 00:11:57,417
{\an8}It's delicious with the curry.

296
00:11:57,450 --> 00:11:58,952
{\an8}Genius.

297
00:11:58,985 --> 00:12:00,887
I was trained
in classic French kitchens.

298
00:12:00,920 --> 00:12:02,989
Everything that I cook
has a personal reference.

299
00:12:03,023 --> 00:12:05,392
I call it Korean-Americana.

300
00:12:05,892 --> 00:12:09,162
Embracing diversity,
it really inspires me.

301
00:12:11,564 --> 00:12:13,066
I think just
a little sharp on the garlic,

302
00:12:13,099 --> 00:12:14,401
so we'll use
a little bit less sauce

303
00:12:14,434 --> 00:12:16,036
- when we plate it, okay?
- Yeah.

304
00:12:16,069 --> 00:12:17,404
- Checking in. How are we doing?
- Good.

305
00:12:17,437 --> 00:12:18,838
I'm almost done
with these apples.

306
00:12:18,872 --> 00:12:20,206
I'm going to set up
the smoking gun,

307
00:12:20,240 --> 00:12:21,541
so we can do some theatrics.

308
00:12:21,574 --> 00:12:22,809
LANA: What theatrics?
What theatrics?

309
00:12:22,842 --> 00:12:23,943
We got to go big.

310
00:12:23,977 --> 00:12:25,278
Let's make a statement here.

311
00:12:25,311 --> 00:12:26,946
LANA: Wait. What?

312
00:12:26,980 --> 00:12:29,416
I think we should just
do delicious food.

313
00:12:29,449 --> 00:12:31,584
Vinny is absolutely
insistent that this

314
00:12:31,618 --> 00:12:34,154
wow factor is what's going
to push us over the edge.

315
00:12:34,187 --> 00:12:35,922
I'm not as convinced.

316
00:12:36,089 --> 00:12:38,825
At this point, who cares?
Let's just do it, I guess.

317
00:12:38,858 --> 00:12:40,326
All right. And then we got,
where is your ...

318
00:12:40,360 --> 00:12:42,429
- That's going on the bottom?
- Where's the relish?

319
00:12:42,462 --> 00:12:45,031
The apple bowl is
very controversial.

320
00:12:45,065 --> 00:12:49,469
I am agreeing with Lana, but
Vinny really wanted to do this.

321
00:12:49,502 --> 00:12:50,837
VINCENZO: We can be
delicious and creative.

322
00:12:50,870 --> 00:12:52,238
Go big or go home.

323
00:12:52,272 --> 00:12:54,074
{\an8}I feel like my teammates
kind of look at me like,

324
00:12:54,107 --> 00:12:55,442
{\an8}what the [bleep] is
wrong with this guy?

325
00:12:55,475 --> 00:12:56,976
But I'm not flying out
here and leaving

326
00:12:57,010 --> 00:12:58,545
my friends and family behind

327
00:12:58,578 --> 00:13:00,080
to just make a plain old soup.

328
00:13:00,113 --> 00:13:01,581
We're putting
soup in a bowl, guys.

329
00:13:01,614 --> 00:13:03,483
There's a bowl.
It's an apple bowl.

330
00:13:03,516 --> 00:13:04,884
All right.

331
00:13:04,918 --> 00:13:06,553
This is stuff
I'm comfortable with.

332
00:13:06,586 --> 00:13:08,455
I worked at
the Nomad for four years.

333
00:13:08,488 --> 00:13:11,191
I describe my food
as refined simplicity.

334
00:13:11,224 --> 00:13:12,926
I wouldn't go too much.

335
00:13:13,093 --> 00:13:15,128
All right, let's give
this a taste real quick.

336
00:13:16,429 --> 00:13:17,864
I mean, that's
----ing delicious, huh?

337
00:13:17,897 --> 00:13:19,199
I think that's very good.

338
00:13:19,232 --> 00:13:20,900
LANA: With less than
one minute, chefs.

339
00:13:22,002 --> 00:13:23,370
Go way less on the potato.

340
00:13:23,403 --> 00:13:24,604
HENRY: We just need texture.

341
00:13:24,637 --> 00:13:26,373
CORWIN: Sometimes
you don't need texture,

342
00:13:26,406 --> 00:13:28,041
you know what I mean?
Sometimes a soft dish is cool.

343
00:13:28,074 --> 00:13:29,609
{\an8}HENRY: To put three different
minds together

344
00:13:29,642 --> 00:13:31,611
{\an8}to create one dish and
this be the first thing

345
00:13:31,644 --> 00:13:34,347
{\an8}that the judges taste
is nerve-wracking.

346
00:13:34,381 --> 00:13:35,982
CORWIN:
Let's get final wipes.

347
00:13:36,116 --> 00:13:37,417
So I go smoke.
You guys go lids?

348
00:13:37,450 --> 00:13:38,918
LANA: Wait, go.

349
00:13:38,952 --> 00:13:40,920
{\an8}Looking around,
I'm noticing that there's

350
00:13:40,954 --> 00:13:43,289
{\an8}a lot of soup, but we have
so much flavor in our chowder.

351
00:13:43,323 --> 00:13:44,591
{\an8}We have a shot for that 15K.

352
00:13:44,624 --> 00:13:46,259
Is this what
you do in your restaurant?

353
00:13:46,292 --> 00:13:48,194
- VINCENZO: Damn right.
- Hand me one more, please.

354
00:13:48,228 --> 00:13:49,863
CORWIN: 10 seconds.

355
00:13:51,097 --> 00:13:55,402
JUDGES:
Five, four, three, two, one.

356
00:13:55,435 --> 00:13:58,405
Time's up.
Hands off your dishes.

357
00:13:58,705 --> 00:14:01,107
- Had a way to hustle. Let's go.
- Thank you, thank you.

358
00:14:07,414 --> 00:14:08,982
Green team, come on up.

359
00:14:10,083 --> 00:14:11,918
- GAIL: Thank you, chefs.
- MASSIMO: Bon appétit.

360
00:14:11,951 --> 00:14:13,653
{\an8}SHUAI:
We have a steamed clam with

361
00:14:13,687 --> 00:14:15,455
{\an8}preserved king oyster mushroom,

362
00:14:15,488 --> 00:14:20,026
{\an8}pickled and fried baby bok choy,
and a tomato clam nage.

363
00:14:20,060 --> 00:14:22,362
How did you incorporate
the maple syrup?

364
00:14:22,395 --> 00:14:24,431
The nage on the bottom
is caramelized tomatoes,

365
00:14:24,464 --> 00:14:27,367
maple syrup, red wine
vinegar, lots of butter.

366
00:14:27,567 --> 00:14:29,336
Thank you, chefs.

367
00:14:29,369 --> 00:14:30,937
Blue team?

368
00:14:31,604 --> 00:14:33,573
GAIL:
Spoon required.

369
00:14:33,606 --> 00:14:35,475
I have an Italian
background in cooking.

370
00:14:35,508 --> 00:14:38,345
Zubair has a little bit
more of a Southeast Asian,

371
00:14:38,378 --> 00:14:41,247
so we wanted
to merge those ideas together.

372
00:14:41,281 --> 00:14:44,584
{\an8}We used the clams, cured
black olive, tomato, garlic,

373
00:14:44,617 --> 00:14:49,356
{\an8}as well as mint, and then
chino aioli on grilled bread.

374
00:14:52,192 --> 00:14:53,693
- Really interesting.
- KRISTEN: Thank you.

375
00:14:53,727 --> 00:14:55,161
Thank you so much.

376
00:14:55,762 --> 00:14:58,331
KRISTEN:
All right. Yellow team?

377
00:14:58,365 --> 00:15:00,266
Oh, pretty. Thank you.

378
00:15:00,467 --> 00:15:02,669
When you were sharing,
I wish you had folded me in,

379
00:15:02,702 --> 00:15:04,471
because cabbage is
such a Russian ingredient,

380
00:15:04,504 --> 00:15:06,606
- Oh, I'm sorry.
- So all three of us could like,

381
00:15:06,639 --> 00:15:07,741
this and this and this.

382
00:15:07,774 --> 00:15:09,409
- [bleep], sorry.
- But it's okay.

383
00:15:09,442 --> 00:15:13,179
{\an8}We made a pureed soup
of fennel, apple, potato,

384
00:15:13,213 --> 00:15:16,716
{\an8}and then there's
a relish of corn, apple, tomato,

385
00:15:16,750 --> 00:15:19,085
{\an8}rendered chorizo fat,
and some chive oil.

386
00:15:19,119 --> 00:15:20,220
What about the clams?

387
00:15:20,253 --> 00:15:22,022
Clams are in the relish as well.

388
00:15:22,055 --> 00:15:23,957
Great. Thank you.

389
00:15:24,124 --> 00:15:25,759
- That's really nice.
- Yeah, it's very nice.

390
00:15:25,792 --> 00:15:27,394
KRISTEN:
Purple team.

391
00:15:29,496 --> 00:15:30,663
Thank you.

392
00:15:30,697 --> 00:15:33,299
{\an8}KAT:
We made a charred corn sauce,

393
00:15:33,333 --> 00:15:34,601
{\an8}corn sofrito,

394
00:15:34,634 --> 00:15:35,869
{\an8}a little butter
poached clam with

395
00:15:35,902 --> 00:15:40,407
{\an8}a sweet pickled Fresno on top,
and some crispy potato sticks.

396
00:15:42,542 --> 00:15:44,678
- GAIL: Thank you.
- I assume we take the lid off?

397
00:15:44,711 --> 00:15:47,047
- You do.
- Very cool.

398
00:15:47,080 --> 00:15:49,249
{\an8}PAULA: What we have here is
a corn and clam chowder

399
00:15:49,282 --> 00:15:51,084
{\an8}with a little
Andouille sausage.

400
00:15:51,117 --> 00:15:54,788
{\an8}We also have served in an apple,
apple and chive relish,

401
00:15:54,821 --> 00:15:57,657
{\an8}a little roasted mushroom,
and a chive oil as well.

402
00:15:57,691 --> 00:15:59,459
GAIL: How is it
working together,

403
00:15:59,492 --> 00:16:02,362
considering you met in
a car a few minutes ago?

404
00:16:02,395 --> 00:16:05,098
I think we had our differences
on plating, which is fine.

405
00:16:05,131 --> 00:16:07,100
There's plenty of
chefs in the kitchen.

406
00:16:07,133 --> 00:16:09,035
- Thank you.
- VINCENZO: Thank you.

407
00:16:11,204 --> 00:16:14,441
You know, I get grumpy
when the food's not so good.

408
00:16:14,474 --> 00:16:16,743
I'm not grumpy right now.
I'm really happy.

409
00:16:16,776 --> 00:16:19,145
Who had our favorite dishes
of the day?

410
00:16:19,179 --> 00:16:21,781
Yellow team, I thought the puree
was just absolutely beautiful.

411
00:16:21,815 --> 00:16:23,116
A lot of flavor.

412
00:16:23,149 --> 00:16:24,617
The texture
of the soup was perfect,

413
00:16:24,651 --> 00:16:26,286
and it contrasted
so beautifully

414
00:16:26,319 --> 00:16:29,155
with that gorgeous relish
that had so much dimension.

415
00:16:30,190 --> 00:16:31,691
KRISTEN: Green team,
I found that your dish

416
00:16:31,725 --> 00:16:33,693
really highlighted
every single ingredient.

417
00:16:33,727 --> 00:16:36,563
You could pick them apart, yet
they all still went together.

418
00:16:36,596 --> 00:16:38,798
You had to use maple syrup,
and it was just enough

419
00:16:38,832 --> 00:16:40,533
to taste it,
but not enough to make it sweet.

420
00:16:40,567 --> 00:16:42,068
Thank you.

421
00:16:42,102 --> 00:16:43,436
KRISTEN: Red team.

422
00:16:43,470 --> 00:16:45,171
Serving it in the apple,

423
00:16:45,205 --> 00:16:46,573
I thought it was all right,
it's just kind of gimmicky.

424
00:16:46,606 --> 00:16:47,774
But if you actually

425
00:16:47,807 --> 00:16:49,376
scraped the bottom
and got some of

426
00:16:49,409 --> 00:16:50,844
that scraped fresh apple,
it really worked.

427
00:16:50,877 --> 00:16:53,079
{\an8}- So I thought it was great.
- Thank you.

428
00:16:53,246 --> 00:16:54,547
{\an8}Okay, Vinny, you got this one.

429
00:16:54,581 --> 00:16:59,619
The dish that was at
the very top today is...

430
00:17:02,856 --> 00:17:04,491
The yellow team.

431
00:17:07,727 --> 00:17:09,162
- Crushed it.
- Congratulations.

432
00:17:09,195 --> 00:17:12,832
{\an8}You just won
$15,000 for your team.

433
00:17:12,866 --> 00:17:15,635
{\an8}- So $5,000 apiece.
- Yeah!

434
00:17:16,136 --> 00:17:18,204
{\an8}Quick fire
Quick Cash comes in.

435
00:17:18,872 --> 00:17:21,207
Holy sh--.
Just instant relief.

436
00:17:21,241 --> 00:17:22,842
{\an8}I'm definitely going
to pick out myself

437
00:17:22,876 --> 00:17:24,577
{\an8}a nice pair of pots and pans.

438
00:17:24,611 --> 00:17:27,247
Maybe I could get like,
two copper pans now,

439
00:17:27,280 --> 00:17:29,382
instead of one, with this 5K.

440
00:17:29,416 --> 00:17:31,885
GAIL: That dish just felt
completely like

441
00:17:31,918 --> 00:17:33,720
it had been
on your menu for years.

442
00:17:33,753 --> 00:17:36,256
Really well done. But again,
every dish was really good.

443
00:17:36,289 --> 00:17:38,124
Keep it up, I won't get grumpy.

444
00:17:39,426 --> 00:17:41,628
KRISTEN: Chefs, for your first
elimination challenge,

445
00:17:41,661 --> 00:17:44,364
we want you to take us
across Canada through food.

446
00:17:44,397 --> 00:17:45,665
Hm.

447
00:17:50,470 --> 00:17:53,373
Please welcome
some very special guests.

448
00:17:53,406 --> 00:17:55,208
Oh, my God.

449
00:17:55,241 --> 00:17:58,611
Chefs Sheila Flaherty,
Jeremy Charles,

450
00:17:58,945 --> 00:18:03,249
David Zilber,
Dale McKay, and Nicole Gomes.

451
00:18:05,251 --> 00:18:08,321
{\an8}If there was
a culinary Canadian version

452
00:18:08,355 --> 00:18:11,524
{\an8}of Mount Rushmore, I mean,
these are the faces right here.

453
00:18:11,825 --> 00:18:15,762
These five chefs represent
the five regions of Canada.

454
00:18:15,795 --> 00:18:17,897
The West,
Prairie Region, Central,

455
00:18:17,931 --> 00:18:20,533
Atlantic, and North region.

456
00:18:20,567 --> 00:18:22,802
Each of them has
brought along a pantry

457
00:18:22,836 --> 00:18:24,371
of ingredients
from their local region.

458
00:18:24,404 --> 00:18:27,273
Welcome back to
the <i>Top Chef</i>Kitchen, Nicole.

459
00:18:27,307 --> 00:18:29,542
{\an8}- MAN: You've done a good job.
- Oh, thanks.

460
00:18:29,576 --> 00:18:31,378
{\an8}Not bad for a Canadian.

461
00:18:31,611 --> 00:18:32,946
{\an8}Thanks for having me.

462
00:18:32,979 --> 00:18:34,748
{\an8}KRISTEN: Thank you for
representing the West.

463
00:18:35,415 --> 00:18:36,950
NICOLE: The West Coast has
so much to offer,

464
00:18:36,983 --> 00:18:39,886
from the beautiful coastal
waters all the way to

465
00:18:39,919 --> 00:18:42,956
the Rocky Mountains
and into the forest.

466
00:18:42,989 --> 00:18:44,691
Dale, it's great
to have you back.

467
00:18:44,724 --> 00:18:45,825
{\an8}It's good to be back.

468
00:18:45,859 --> 00:18:47,394
{\an8}I am from
Saskatoon, Canada.

469
00:18:47,427 --> 00:18:48,862
{\an8}- Ever heard of it?
- I have.

470
00:18:48,895 --> 00:18:50,196
{\an8}All right.

471
00:18:50,230 --> 00:18:51,598
GAIL:
Representing the Prairie Region.

472
00:18:52,532 --> 00:18:54,467
{\an8}I'm really excited
to show you

473
00:18:54,501 --> 00:18:55,835
{\an8}the best products of all
of Canada.

474
00:18:55,869 --> 00:18:57,837
From Saskatchewan
and the Prairies,

475
00:18:57,871 --> 00:18:59,939
95% of the lentils
come from Saskatchewan,

476
00:18:59,973 --> 00:19:01,975
so we really are
the breadbasket of the world.

477
00:19:02,008 --> 00:19:03,843
{\an8}And representing
the Central Region,

478
00:19:03,877 --> 00:19:05,845
{\an8}my region, Chef David Zilber.

479
00:19:05,879 --> 00:19:07,580
{\an8}Welcome back to <i>Top Chef.</i>

480
00:19:07,614 --> 00:19:09,315
{\an8}Thank you for having me.

481
00:19:09,683 --> 00:19:11,451
DAVID: Everything you see
on this platter

482
00:19:11,484 --> 00:19:13,253
could be a summertime barbecue.

483
00:19:13,453 --> 00:19:15,355
You can just throw all
of this onto a grill

484
00:19:15,388 --> 00:19:17,357
and call it a day and win.

485
00:19:17,557 --> 00:19:20,393
{\an8}VINCENZO: I recognize David, who
I've worked with in the past.

486
00:19:20,427 --> 00:19:22,562
{\an8}At one end, it's a breath
of fresh air seeing David.

487
00:19:22,595 --> 00:19:24,864
{\an8}And on the other end, I'm like,
it's David ----ing Zilber

488
00:19:24,898 --> 00:19:26,933
{\an8}and I need to impress this guy.

489
00:19:27,434 --> 00:19:28,568
{\an8}TOM: Jeremy, you're here

490
00:19:28,601 --> 00:19:29,836
{\an8}representing
the Atlantic Region.

491
00:19:33,940 --> 00:19:36,343
Coming here from St.
John's, Newfoundland,

492
00:19:36,376 --> 00:19:39,646
which produces some of the most
beautiful seafood in the world.

493
00:19:39,679 --> 00:19:41,915
It's fed generations.

494
00:19:42,315 --> 00:19:44,684
Sheila, you're here
representing the North.

495
00:19:45,018 --> 00:19:47,654
{\an8}I live in Iqaluit, Nunavut,

496
00:19:47,687 --> 00:19:51,291
{\an8}which is on Baffin Island
in Canada's Arctic.

497
00:19:51,591 --> 00:19:54,928
We pretty much
feed on an ocean diet.

498
00:19:55,362 --> 00:19:57,497
{\an8}I see a lot
of similarities between

499
00:19:57,530 --> 00:20:01,334
{\an8}the north region of Canada
and where I grew up in Russia.

500
00:20:01,368 --> 00:20:04,037
For your Elimination Challenge,
we want you to use

501
00:20:04,070 --> 00:20:05,772
these ingredients
to create dishes that will

502
00:20:05,805 --> 00:20:08,441
transport us through
all the different regions.

503
00:20:08,475 --> 00:20:10,410
Each group of three
will be working with

504
00:20:10,443 --> 00:20:12,612
one of the five pantries.

505
00:20:12,645 --> 00:20:14,481
Yellow team,
as the winner of our

506
00:20:14,514 --> 00:20:16,049
Quickfire challenge,
you get to choose first

507
00:20:16,082 --> 00:20:17,917
which pantry
you want to work with.

508
00:20:17,951 --> 00:20:19,686
What do you want to do?

509
00:20:22,055 --> 00:20:24,057
We're going to do number three.

510
00:20:24,090 --> 00:20:25,592
KRISTEN: The central region.

511
00:20:25,625 --> 00:20:27,660
Why did you choose
the central region?

512
00:20:27,694 --> 00:20:29,596
I love the idea
of sweet and savory.

513
00:20:29,629 --> 00:20:31,798
Great, now you get
to choose which team

514
00:20:31,831 --> 00:20:33,667
is going to choose next.

515
00:20:33,700 --> 00:20:35,068
Which color will it be?

516
00:20:35,101 --> 00:20:37,003
We're going to pick purple.

517
00:20:37,037 --> 00:20:39,673
All right, purple team,
which pantry will it be?

518
00:20:39,706 --> 00:20:41,408
We're going
to choose prairie region.

519
00:20:41,441 --> 00:20:44,611
- Great, which team goes next?
- The red team.

520
00:20:44,644 --> 00:20:46,079
KRISTEN:
Red team, which pantry?

521
00:20:46,112 --> 00:20:48,314
- Western?
- KRISTEN: Very good.

522
00:20:48,348 --> 00:20:49,683
LANA: Let's do it.

523
00:20:49,716 --> 00:20:51,418
KRISTEN: You have the blue
and the green team left.

524
00:20:51,451 --> 00:20:53,853
- Blue.
- KRISTEN: All right, blue team.

525
00:20:53,887 --> 00:20:55,622
ZUBAIR:
I feel good about either.

526
00:20:55,655 --> 00:20:56,923
We're going
to go with the North.

527
00:20:56,956 --> 00:20:58,425
KRISTEN:
The North.

528
00:20:58,458 --> 00:21:00,093
So that means, green team,
you have...

529
00:21:00,126 --> 00:21:01,728
Atlantic.

530
00:21:01,761 --> 00:21:02,962
KRISTEN: The Atlantic.

531
00:21:02,996 --> 00:21:04,564
Are you happy with your pantry?

532
00:21:04,597 --> 00:21:05,899
- Super happy.
- Absolutely.

533
00:21:05,932 --> 00:21:07,701
They're all equal. Atlantic
is a little more equal.

534
00:21:07,734 --> 00:21:11,604
- Okay.
- GAIL: Well said, well said.

535
00:21:11,638 --> 00:21:13,840
{\an8}Alright chefs,
you must use three

536
00:21:13,873 --> 00:21:17,811
{\an8}of the six regional
ingredients from your pantry.

537
00:21:18,144 --> 00:21:20,113
- There is one more thing.
- Oh, no.

538
00:21:20,146 --> 00:21:22,449
This will be
an individual challenge.

539
00:21:22,482 --> 00:21:25,719
Your teammates are
now your competitors.

540
00:21:26,453 --> 00:21:30,724
One chef from each group
will either be on the top, safe,

541
00:21:30,757 --> 00:21:32,359
or up for elimination.

542
00:21:32,559 --> 00:21:34,861
{\an8}SHUAI:
Friends have become frenemies.

543
00:21:34,894 --> 00:21:35,995
{\an8}It's cutthroat time.

544
00:21:36,029 --> 00:21:37,597
{\an8}Now, it's getting very real.

545
00:21:37,630 --> 00:21:40,100
Tomorrow, you'll have
two hours to cook and serve

546
00:21:40,133 --> 00:21:42,469
at Casa Madera at The One Hotel.

547
00:21:42,502 --> 00:21:44,604
TOM: Use your pantry to
bring your region to life,

548
00:21:44,637 --> 00:21:47,440
but also don't forget
to put yourself on the plate.

549
00:21:47,474 --> 00:21:49,776
All right chefs, good luck,
and we'll see you tomorrow.

550
00:21:49,809 --> 00:21:50,910
TOM:
Good luck, chefs.

551
00:21:53,046 --> 00:21:55,115
DAVID: I just realized you're
all wearing Canadian tuxedos.

552
00:21:57,000 --> 00:22:03,074
Watch Online Movies and Series for FREE
www.osdb.link/lm

553
00:22:05,592 --> 00:22:06,126
{\an8}BAILEY: A light jog, guys.

554
00:22:07,527 --> 00:22:09,929
{\an8}- Right behind.
- This is a bunch.

555
00:22:11,865 --> 00:22:13,533
{\an8}LANA: Massimo, what are
you doing for your dish?

556
00:22:13,566 --> 00:22:16,803
Very old school dish.
Potatoes, kale, cod.

557
00:22:16,836 --> 00:22:17,637
Oh, nice. Classic.

558
00:22:17,671 --> 00:22:19,606
{\an8}MASSIMO:
I love these ingredients.

559
00:22:19,639 --> 00:22:20,974
{\an8}From being in Quebec,
being close to the Maritimes,

560
00:22:21,007 --> 00:22:22,409
I'm very familiar with them.

561
00:22:22,442 --> 00:22:23,943
I'll take three
pounds of mussels.

562
00:22:23,977 --> 00:22:25,412
We're going to do smoked dulse.

563
00:22:25,445 --> 00:22:27,414
Smoked dogs smell
and taste like bacon.

564
00:22:27,447 --> 00:22:29,182
In fact, in Quebec,
we call it bacon of the sea,

565
00:22:29,215 --> 00:22:30,884
bacon de mer.

566
00:22:30,917 --> 00:22:32,185
Asian aisle.

567
00:22:32,218 --> 00:22:33,753
Where is the international?

568
00:22:33,787 --> 00:22:35,655
{\an8}The hardest part
of this challenge is

569
00:22:35,689 --> 00:22:38,158
{\an8}showcasing all these
beautiful ingredients

570
00:22:38,191 --> 00:22:40,960
{\an8}of the Atlantic region
with my Chinese cooking.

571
00:22:40,994 --> 00:22:42,529
Good stuff. Want to
get the good stuff today.

572
00:22:42,562 --> 00:22:43,997
Just got to
find that right balance.

573
00:22:46,499 --> 00:22:47,834
{\an8}[Bailey exclaiming]

574
00:22:49,102 --> 00:22:51,738
{\an8}I'm just thinking, it's the land
of the rising sun in the north.

575
00:22:51,771 --> 00:22:56,009
What if I juice carrots
and make this bright risotto?

576
00:22:56,042 --> 00:22:58,445
So, I'm laying down
some risotto

577
00:22:58,478 --> 00:23:01,014
on the first challenge
of <i>Top Chef.</i>

578
00:23:03,016 --> 00:23:04,117
25 minutes.

579
00:23:04,150 --> 00:23:05,852
Hey, Paula, what did you choose?

580
00:23:05,885 --> 00:23:07,053
I'm Western region.

581
00:23:07,087 --> 00:23:08,455
- MASSIMO: Western?
- Yeah.

582
00:23:08,488 --> 00:23:10,023
- Are you doing lamb?
- I am.

583
00:23:10,056 --> 00:23:11,725
{\an8}I love game. And mushrooms.

584
00:23:11,758 --> 00:23:14,594
{\an8}Very Appalachian, so I'm
going to do mushrooms for sure.

585
00:23:15,729 --> 00:23:18,465
{\an8}...but I currently live
in Lexington, Kentucky.

586
00:23:18,498 --> 00:23:21,901
{\an8}And I think grilled lamb
with mushroom ole...

587
00:23:25,171 --> 00:23:26,573
CORWIN: Five minutes, guys.

588
00:23:26,606 --> 00:23:27,774
BAILEY:
Hey, do you have wood chips?

589
00:23:27,807 --> 00:23:28,742
Wood chips?

590
00:23:28,775 --> 00:23:30,543
Yeah, like for smoking things.

591
00:23:30,577 --> 00:23:31,945
Anybody see more corn?

592
00:23:31,978 --> 00:23:33,113
Where's butter,
where's butter, where's butter?

593
00:23:33,146 --> 00:23:34,748
Looking for cumin.

594
00:23:34,781 --> 00:23:36,249
I am completely blind right now.

595
00:23:36,282 --> 00:23:38,018
Alphabetical order, daddy-o.

596
00:23:38,051 --> 00:23:40,086
See Dijon over there? No.

597
00:23:40,520 --> 00:23:42,022
Oh, my God, I walked right by.

598
00:23:42,055 --> 00:23:44,024
I've got everything on my list.

599
00:23:44,057 --> 00:23:47,761
{\an8}This is actually reminding
me of basically every time

600
00:23:47,794 --> 00:23:49,896
{\an8}I've had to run through
a Whole Foods market as

601
00:23:49,929 --> 00:23:53,166
{\an8}a private chef for Billy Corgan
from the Smashing Pumpkins.

602
00:23:53,199 --> 00:23:55,268
It was like
high pressure, intense.

603
00:23:55,301 --> 00:23:57,504
Working with people
that high of a caliber,

604
00:23:57,537 --> 00:23:59,506
you become a bit
of a Swiss Army knife.

605
00:23:59,539 --> 00:24:01,841
Did I get enough stuff?

606
00:24:02,242 --> 00:24:04,644
I'm like five cents
below the mark.

607
00:24:05,945 --> 00:24:07,547
Price is right.

608
00:24:15,221 --> 00:24:16,756
MASSIMO: Oh, yeah.
Oh, cool.

609
00:24:16,790 --> 00:24:18,792
- LANA: I love that!
- PAULA: This is nice.

610
00:24:18,825 --> 00:24:20,093
Beautiful.

611
00:24:20,894 --> 00:24:22,729
Look at the view!

612
00:24:24,998 --> 00:24:26,666
- [cheering]
- Opa!

613
00:24:26,700 --> 00:24:28,702
KAT: To the last time
we'll all be together.

614
00:24:28,735 --> 00:24:30,136
Oh, wow.

615
00:24:30,670 --> 00:24:32,972
Party foul.
All right, party foul.

616
00:24:35,141 --> 00:24:36,643
VINCENZO:
Great to see you again.

617
00:24:36,676 --> 00:24:38,678
Glad you kept
in touch over time.

618
00:24:38,712 --> 00:24:40,313
I'm glad to see you're
doing well and crushing it.

619
00:24:40,347 --> 00:24:42,082
I saw you and I was like, ah.

620
00:24:42,115 --> 00:24:44,651
Vincenzo was my sous chef
at the Nomad Hotel.

621
00:24:44,684 --> 00:24:46,586
He had talent
as a 25-year-old sous,

622
00:24:46,619 --> 00:24:48,221
working for the number
one chef in the world.

623
00:24:48,254 --> 00:24:50,323
{\an8}And so, to have him
as a competitor,

624
00:24:50,357 --> 00:24:52,559
{\an8}I know where the bar is set,
it's pretty high.

625
00:24:52,592 --> 00:24:53,993
KAT: You can make a left

626
00:24:54,027 --> 00:24:55,595
- and it kind of like zigzags.
- Yeah. Yeah, yeah.

627
00:24:55,628 --> 00:24:57,230
- That's where I live.
- Yeah, so am I.

628
00:24:57,263 --> 00:24:58,832
So we're across the street.

629
00:24:58,865 --> 00:25:01,101
I chose that unit because
it reminded me of New York.

630
00:25:01,134 --> 00:25:04,037
{\an8}I was adopted and
moved to upstate New York

631
00:25:04,070 --> 00:25:05,305
{\an8}when I was three months old.

632
00:25:05,338 --> 00:25:08,575
My dad is Jewish.
My mom is Irish Catholic.

633
00:25:08,608 --> 00:25:10,677
I have an older brother
who's not adopted.

634
00:25:10,710 --> 00:25:14,014
It wasn't until I met
my husband, who's Korean,

635
00:25:14,047 --> 00:25:15,615
I started diving into

636
00:25:15,648 --> 00:25:17,317
what does it mean
to be Korean-American,

637
00:25:17,350 --> 00:25:19,652
and trying
to develop that cuisine.

638
00:25:19,686 --> 00:25:21,221
- Wow.
- Yeah.

639
00:25:21,254 --> 00:25:22,822
- But that's like, crazy.
- Yeah.

640
00:25:22,856 --> 00:25:24,657
MASSIMO: All right, guys.
Cheers to a great day.

641
00:25:24,691 --> 00:25:26,626
See you tomorrow.

642
00:25:38,905 --> 00:25:40,040
{\an8}Let's go, West.

643
00:25:42,208 --> 00:25:45,845
{\an8}- PAULA: Oh, wow.
- LANA: Look at these mushrooms.

644
00:25:46,179 --> 00:25:48,048
{\an8}Don't eat it.

645
00:25:53,153 --> 00:25:56,189
{\an8}What's the quickest
you can make a mole? Two hours?

646
00:25:56,656 --> 00:25:57,991
There, it takes way more
than that,

647
00:25:58,024 --> 00:25:59,693
but I'm going to do
interpretation of it

648
00:25:59,726 --> 00:26:01,394
with mushrooms as a base.

649
00:26:01,428 --> 00:26:03,196
{\an8}Mole takes hours.

650
00:26:03,797 --> 00:26:06,966
{\an8}But I need to show
who I am through my dish.

651
00:26:07,000 --> 00:26:09,035
LANA: Paula, what's in your
hair, girl? You look so cute.

652
00:26:09,069 --> 00:26:11,304
I have my flag,
my Ecuadorian flag.

653
00:26:11,338 --> 00:26:13,039
Why not? Life
is short. Show your flair.

654
00:26:13,073 --> 00:26:15,809
VINCENZO: More flair, chef.
I only brought my dimples today.

655
00:26:15,842 --> 00:26:17,277
PAULA: That's enough.

656
00:26:18,378 --> 00:26:20,380
That's enough.

657
00:26:20,847 --> 00:26:22,248
Vinny, how many
ingredients are you using

658
00:26:22,282 --> 00:26:23,817
from the western region?

659
00:26:23,850 --> 00:26:25,952
Three. Love breaking
a good old fish down.

660
00:26:25,985 --> 00:26:28,655
{\an8}I'm making
confit Pacific salmon

661
00:26:28,688 --> 00:26:30,857
{\an8}with porridge mushrooms,
hazelnuts, and a consommé

662
00:26:30,890 --> 00:26:33,360
using both the mushrooms and all
the trimming of the fish.

663
00:26:33,393 --> 00:26:36,930
Sauce working, I'm utilizing
the head and the body for that.

664
00:26:36,963 --> 00:26:38,798
Making a stock, cooling it down

665
00:26:38,832 --> 00:26:40,266
and clarifying it
in a two-hour time frame,

666
00:26:40,300 --> 00:26:42,335
it's going to be difficult,
but it shows technique.

667
00:26:42,369 --> 00:26:43,903
It's really, really intricate.

668
00:26:43,937 --> 00:26:45,338
A lot of technical detail.

669
00:26:45,372 --> 00:26:46,439
- No pressure.
- VINCENZO: No pressure.

670
00:26:46,473 --> 00:26:47,807
[Lana laughing]

671
00:26:47,841 --> 00:26:50,076
{\an8}- What's up, what's up?
- Bam, bam, bam.

672
00:26:50,110 --> 00:26:52,712
{\an8}- Oh, look who it is.
- Oh, hey, Vinny.

673
00:26:52,746 --> 00:26:54,014
{\an8}Praries, let's go.

674
00:26:54,047 --> 00:26:56,182
HENRY: Got some Saskatchewan
red lentils here.

675
00:26:56,216 --> 00:26:58,018
LANA: What are you going
to do with those lentils?

676
00:26:58,051 --> 00:26:59,753
I'm going to turn
them into powder and make

677
00:26:59,786 --> 00:27:02,022
- a cracker out of it.
- All in two hours. Let's go.

678
00:27:02,055 --> 00:27:05,025
HENRY: I love getting these
weird flavor out of ingredients

679
00:27:05,058 --> 00:27:06,693
that people
don't really think about.

680
00:27:06,726 --> 00:27:07,994
{\an8}I want to make a tartare.

681
00:27:08,028 --> 00:27:10,997
{\an8}Toast the red lentils,
make a nice little cracker.

682
00:27:11,031 --> 00:27:13,233
{\an8}Something super
earthy and really speaks

683
00:27:13,266 --> 00:27:15,769
{\an8}to the land that all
these ingredients come from.

684
00:27:15,802 --> 00:27:18,238
I just like to know
how the dough actually feels.

685
00:27:18,271 --> 00:27:20,707
- Knead it. I need the workout.
- CORWIN: I need it.

686
00:27:20,740 --> 00:27:22,442
HENRY: How are you using
the walleye today, Kat?

687
00:27:22,475 --> 00:27:25,245
I'm going to lightly pan fry it.
That's how I grew up eating it.

688
00:27:25,278 --> 00:27:28,014
This is what my dad
and I used to go fishing for.

689
00:27:28,048 --> 00:27:29,983
{\an8}I grew up in Door County,
Wisconsin,

690
00:27:30,016 --> 00:27:32,919
{\an8}which you may remember from
the Door County Fish Boil

691
00:27:32,952 --> 00:27:35,455
{\an8}episode of <i>Top Chef</i>Season 21.

692
00:27:35,488 --> 00:27:38,124
These fish seem to
have very fine bones,

693
00:27:38,158 --> 00:27:40,060
so it may be
a little challenging.

694
00:27:41,828 --> 00:27:43,763
{\an8}MIMI: Just getting organized,
trying to figure out

695
00:27:43,797 --> 00:27:45,365
{\an8}where everything is.

696
00:27:46,433 --> 00:27:47,901
CÉSAR: What are you making?

697
00:27:47,934 --> 00:27:50,503
MIMI: Montreal being
a French-speaking city,

698
00:27:50,537 --> 00:27:52,505
I'm leaning into French cuisine,

699
00:27:52,539 --> 00:27:55,442
and I'm going to do
an emulsified corn sauce,

700
00:27:55,475 --> 00:27:58,211
and then a port jus,
and do a potato puree.

701
00:27:58,244 --> 00:28:00,413
- What about you?
- I like the ingredients.

702
00:28:00,447 --> 00:28:03,450
It brought me back
to fishing with my dad.

703
00:28:03,483 --> 00:28:05,418
Growing up,
my dad would take us camping,

704
00:28:05,452 --> 00:28:07,187
and it was
crazy the way we went.

705
00:28:07,220 --> 00:28:08,421
{\an8}We would take nothing.

706
00:28:08,455 --> 00:28:10,190
{\an8}We would just
take a pot and mirepoix.

707
00:28:10,223 --> 00:28:12,092
{\an8}And the idea was like,
whatever you catch,

708
00:28:12,125 --> 00:28:13,993
{\an8}you're going
to make a stew out of.

709
00:28:14,027 --> 00:28:15,328
And if we didn't catch anything,

710
00:28:15,362 --> 00:28:17,097
you're eating mirepoix soup.

711
00:28:17,130 --> 00:28:20,900
I'm going to steam the fish
in this little parchment paper.

712
00:28:21,468 --> 00:28:23,837
Go ahead. Go, go, go, go.

713
00:28:24,204 --> 00:28:26,206
{\an8}- All right.
- PAULA: Hello, chefS.

714
00:28:26,239 --> 00:28:27,407
{\an8}Ha-ha!

715
00:28:28,341 --> 00:28:30,076
TRISTEN: This cod is gorgeous.

716
00:28:30,110 --> 00:28:31,811
Shuai, what did you end up
landing on

717
00:28:31,845 --> 00:28:33,213
with the dish, man?

718
00:28:33,246 --> 00:28:35,315
SHAUI: I ended up with
the steamed Atlantic cod

719
00:28:35,348 --> 00:28:39,919
with a braised daikon,
snow crab, egg drop sauce.

720
00:28:40,353 --> 00:28:42,355
TRISTEN: I'm going to
start picking some crab.

721
00:28:42,389 --> 00:28:46,259
I was just really inspired by
the connection to the Caribbean.

722
00:28:46,292 --> 00:28:49,229
Those islands kind
of remind me of my own.

723
00:28:49,262 --> 00:28:51,865
I was brought up by my mom,
my grandmother,

724
00:28:51,898 --> 00:28:53,233
in a Trinidadian household.

725
00:28:53,266 --> 00:28:55,869
{\an8}And I always had these
flavor profiles together,

726
00:28:55,902 --> 00:28:57,103
{\an8}just like in a big curry.

727
00:28:57,137 --> 00:28:59,272
So that's what
I want to represent.

728
00:28:59,305 --> 00:29:00,874
How are you looking, buddy?

729
00:29:00,907 --> 00:29:03,810
We're doing cod on
a caille de pommes de terre.

730
00:29:03,843 --> 00:29:06,913
It's an old school French dish,
French classic.

731
00:29:09,149 --> 00:29:10,950
Okay, so
I broke a cutting board.

732
00:29:11,985 --> 00:29:13,453
LANA: 49 minutes.

733
00:29:15,288 --> 00:29:17,857
{\an8}Guys, have a great cook.

734
00:29:19,526 --> 00:29:21,494
Coming down,
coming down, please.

735
00:29:21,528 --> 00:29:22,929
ZUBAIR: Anya, what are you

736
00:29:22,962 --> 00:29:24,164
adding to this dish that
makes it you?

737
00:29:24,197 --> 00:29:26,232
Well, I'm making
caviar out of beets.

738
00:29:26,266 --> 00:29:27,834
ZUBAIR: Nice.

739
00:29:27,867 --> 00:29:29,969
ANYA: Caviar is
inherently a Russian culture.

740
00:29:30,003 --> 00:29:31,938
I was born in Moscow.

741
00:29:31,971 --> 00:29:35,975
I have been in the United States
since I was 18 years old.

742
00:29:36,009 --> 00:29:39,179
I opened Birch and Rye two weeks
before Russia invaded Ukraine.

743
00:29:39,212 --> 00:29:42,615
And I said, nobody's ever going
to go to a Russian restaurant.

744
00:29:42,649 --> 00:29:46,119
{\an8}To my big surprise,
it was so well-received

745
00:29:46,152 --> 00:29:50,457
{\an8}and won Best New Restaurant
by James Beard Foundation.

746
00:29:50,490 --> 00:29:53,993
And that gave me the courage
to say, you know what?

747
00:29:54,027 --> 00:29:55,995
I can't delete where I was born.

748
00:29:56,029 --> 00:29:57,897
I'm curing the berries in vodka.

749
00:29:57,931 --> 00:30:00,133
ZUBAIR: Shots of vodka,
a lot on the line.

750
00:30:00,166 --> 00:30:01,534
BAILEY: Sounds like a good time.

751
00:30:01,568 --> 00:30:03,536
ANYA: Bailey,
how's risotto looking?

752
00:30:03,570 --> 00:30:05,939
I'm going to
be doing a carrot risotto.

753
00:30:05,972 --> 00:30:08,308
You know what they say
about risotto on <i>Top Chef.</i>

754
00:30:08,908 --> 00:30:11,011
I am the CDC
of Monteverde Restaurant

755
00:30:11,044 --> 00:30:12,545
in Chicago, Illinois.

756
00:30:12,579 --> 00:30:14,247
The best Italian
restaurant in Chicago.

757
00:30:14,280 --> 00:30:18,018
Chef Sarah from Monteverde
taught me how to make risotto.

758
00:30:18,051 --> 00:30:21,154
Chef Sarah Gruenberg
was on Top Chef.

759
00:30:21,187 --> 00:30:23,289
She placed second in her season.

760
00:30:23,323 --> 00:30:24,591
And she really
taught me everything

761
00:30:24,624 --> 00:30:26,192
that I know about Italian food.

762
00:30:26,226 --> 00:30:28,928
You know, I wasn't planning this
for the first challenge,

763
00:30:28,962 --> 00:30:31,297
but you know, just get
the hard sh-- first, right?

764
00:30:31,331 --> 00:30:32,599
ZUBAIR: Yep, go for it.

765
00:30:32,632 --> 00:30:34,000
People that come
on <i>Top Chef</i>have never

766
00:30:34,034 --> 00:30:35,468
really succeeded
in making a risotto.

767
00:30:35,502 --> 00:30:38,905
{\an8}So, I think it's brave
that she's going to go with

768
00:30:38,938 --> 00:30:40,440
{\an8}the risotto
on the first challenge.

769
00:30:40,473 --> 00:30:42,042
MIMI: Feeling good on time.

770
00:30:42,075 --> 00:30:44,511
Check back
in on like 30 minutes.

771
00:30:44,544 --> 00:30:46,312
- See how I'm doing.
- Yep, I agree.

772
00:30:46,346 --> 00:30:48,081
This kitchen is chaotic.

773
00:30:48,114 --> 00:30:50,050
I don't know where anything is.

774
00:30:50,083 --> 00:30:52,252
And then also, I'm working
around 14 other chefs.

775
00:30:52,285 --> 00:30:54,921
- Where are delis?
- Uh, on that rack.

776
00:30:54,954 --> 00:30:56,923
{\an8}Level of fun
is 12 out of 10 for me.

777
00:30:56,956 --> 00:30:59,059
What about water?
Where's water?

778
00:30:59,092 --> 00:31:00,360
Right there in the corner.

779
00:31:00,393 --> 00:31:01,961
MIMI: Oh, sh--.

780
00:31:05,532 --> 00:31:07,600
PAULA: Oh, sh--. Excuse me.

781
00:31:07,634 --> 00:31:09,135
I realize...

782
00:31:13,506 --> 00:31:16,209
The smaller pieces had
a bit more sear than I wanted.

783
00:31:16,242 --> 00:31:18,378
- Which oven is on, y'all?
- LANA: Both of them, baby.

784
00:31:18,411 --> 00:31:21,414
I'm putting the rest
of the lamb in the oven

785
00:31:21,448 --> 00:31:22,716
at least to get those right.

786
00:31:33,460 --> 00:31:33,660
**

787
00:31:35,428 --> 00:31:36,996
ZUBAIR: 30 minutes!

788
00:31:37,030 --> 00:31:38,264
CORWIN: Vinny,
what you using with the nitro?

789
00:31:38,298 --> 00:31:40,000
VINCENZO:
This is for a consommé.

790
00:31:40,033 --> 00:31:41,568
I just need
this to get cooled down.

791
00:31:41,601 --> 00:31:44,504
Otherwise, I'm making egg
drop soup and not clarifying.

792
00:31:44,537 --> 00:31:46,006
I'm extremely competitive.

793
00:31:46,039 --> 00:31:47,407
{\an8}My brothers,
Luciano and Giovanni,

794
00:31:47,440 --> 00:31:49,042
{\an8}they told me
if you get eliminated first,

795
00:31:49,075 --> 00:31:50,343
{\an8}it's going
to be so embarrassing.

796
00:31:50,377 --> 00:31:51,745
{\an8}You're going
to feel like an idiot.

797
00:31:51,778 --> 00:31:53,380
{\an8}I'm like,
thank you, I appreciate that.

798
00:31:53,413 --> 00:31:55,181
Come on, Corwin, you know
you can't clarify hot liquids.

799
00:31:55,215 --> 00:31:56,549
Okay.

800
00:31:56,583 --> 00:31:59,352
Oh, sh--. My puree.

801
00:31:59,386 --> 00:32:00,987
{\an8}Oh, God.

802
00:32:01,021 --> 00:32:02,555
I've been running back
and forth in the kitchen,

803
00:32:02,589 --> 00:32:04,724
and I realized my
potatoes have been boiling

804
00:32:04,758 --> 00:32:07,060
on a back burner
for a very long time.

805
00:32:07,093 --> 00:32:08,762
I'm fighting these
potatoes a little bit.

806
00:32:08,795 --> 00:32:12,098
Because they've been overboiled,
they're going to be so gummy.

807
00:32:12,132 --> 00:32:15,068
But they are what they are,
so I've got to go with it.

808
00:32:15,402 --> 00:32:17,070
I need to just make
sure that everything is

809
00:32:17,103 --> 00:32:18,238
seasoned correctly.

810
00:32:18,271 --> 00:32:20,607
Sweating my ----ing ass off.

811
00:32:25,478 --> 00:32:28,048
- It is beautiful.
- It's beautiful.

812
00:32:28,081 --> 00:32:29,582
Fifteen plates of
food coming, Gail.

813
00:32:29,616 --> 00:32:31,151
Yeah. I'm ready for it.

814
00:32:32,419 --> 00:32:34,487
- Thank you.
- You're welcome.

815
00:32:36,122 --> 00:32:38,324
Welcome to our very first
Elimination Challenge

816
00:32:38,358 --> 00:32:39,626
here in Canada.

817
00:32:39,659 --> 00:32:41,728
Thank you for providing
such fantastic ingredients

818
00:32:41,761 --> 00:32:43,430
for our chefs to work with.

819
00:32:43,463 --> 00:32:45,265
- TOM: The menu looks good.
- KRISTEN: Yeah.

820
00:32:45,298 --> 00:32:48,068
KRISTEN: So, cheers to
Destination Canada <i>Top Chef.</i>

821
00:32:48,101 --> 00:32:51,738
- And Gail, welcome home.
- Thank you so much.

822
00:32:51,771 --> 00:32:53,239
TRISTEN: What you
working on, boss?

823
00:32:53,273 --> 00:32:55,442
MASSIMO: I'm making
my scales for the fish.

824
00:32:55,475 --> 00:32:58,478
The key with the scales is
it's got to be the perfect size.

825
00:32:58,511 --> 00:33:01,247
The perfect width.
Seasoned perfectly.

826
00:33:01,281 --> 00:33:03,350
Glued onto the fish perfectly.

827
00:33:03,383 --> 00:33:06,753
- [Tristen chuckling]
- And then, cooked perfectly.

828
00:33:06,786 --> 00:33:08,755
TRISTEN:
That's a classic though, man.

829
00:33:08,788 --> 00:33:10,523
All right,
we're getting ready to plate up.

830
00:33:11,591 --> 00:33:13,760
- How's the consommé going?
- She clear.

831
00:33:13,793 --> 00:33:18,131
135. I have one that is 150.

832
00:33:18,164 --> 00:33:19,499
{\an8}I'm temping my lamb

833
00:33:19,532 --> 00:33:22,168
{\an8}and all of them
have different temps.

834
00:33:22,202 --> 00:33:23,603
A little bit over.

835
00:33:23,636 --> 00:33:26,539
The nervousness and the time
took the best out of me.

836
00:33:30,677 --> 00:33:33,780
Three, two, one...

837
00:33:33,813 --> 00:33:35,281
- [timer beeping]
- Done.

838
00:33:35,315 --> 00:33:36,816
{\an8}Nicole, can you tell
us more about the West?

839
00:33:36,850 --> 00:33:39,386
{\an8}West Coast is the best coast,
as they say.

840
00:33:39,419 --> 00:33:41,488
It has the ocean and the forest.

841
00:33:41,521 --> 00:33:45,158
And then, Alberta
with the beautiful green.

842
00:33:46,593 --> 00:33:48,161
Thank you.

843
00:33:50,163 --> 00:33:52,232
Okay, West Region.
What did you make for us?

844
00:33:52,265 --> 00:33:54,834
{\an8}Seared salmon
with a dawadawa cream,

845
00:33:54,868 --> 00:33:56,736
{\an8}mushrooms that have
been roasted in lamb fat

846
00:33:56,770 --> 00:33:58,438
{\an8}and a hazelnut gremolata.

847
00:33:58,471 --> 00:34:00,173
{\an8}- Amazing.
- KRISTEN: Vinny?

848
00:34:00,206 --> 00:34:02,409
{\an8}So, I made
a confit pacific salmon,

849
00:34:02,442 --> 00:34:05,412
{\an8}some forage mushrooms that are
cooked in miso-hazelnut butter

850
00:34:05,445 --> 00:34:08,548
{\an8}and then, a consommé using all
the bones and mushroom trimming.

851
00:34:08,581 --> 00:34:10,617
{\an8}- KRISTEN: Paula?
- What I have prepared

852
00:34:10,650 --> 00:34:13,520
{\an8}has inspiration on a lot of
Alberta and forest.

853
00:34:13,553 --> 00:34:16,256
{\an8}So, I have a grilled lamb
with salsa plum, salsa macha,

854
00:34:16,289 --> 00:34:18,658
{\an8}mushroom mole
and a hazelnut pepián.

855
00:34:18,692 --> 00:34:20,527
{\an8}A little bit
of pickled mushrooms as well.

856
00:34:20,560 --> 00:34:21,861
{\an8}KRISTEN: Great,
thank you, chefs.

857
00:34:21,895 --> 00:34:23,596
{\an8}Thank you.

858
00:34:24,164 --> 00:34:25,465
KRISTEN: Let's start with
Lana's dish.

859
00:34:25,498 --> 00:34:27,167
NICOLE:
It was nice to have texture.

860
00:34:27,200 --> 00:34:28,535
Being that it's this nice,
soft salmon

861
00:34:28,568 --> 00:34:30,337
and that there was
this hazelnut crunch.

862
00:34:30,370 --> 00:34:31,805
{\an8}DAVID: I've had dawadawa before.

863
00:34:31,838 --> 00:34:33,840
{\an8}And it is this, like,
incredibly punchy ingredient.

864
00:34:33,873 --> 00:34:36,609
{\an8}She used it with an incredible
amount of restraint here.

865
00:34:37,577 --> 00:34:39,679
Nicole, let's
go on to Vinny's dish.

866
00:34:39,713 --> 00:34:41,181
NICOLE: This is my kind of dish.

867
00:34:41,214 --> 00:34:44,451
{\an8}Perfectly cooked.
Opaque, soft, just at the flake.

868
00:34:44,484 --> 00:34:46,186
TOM:
This is a very subtle dish

869
00:34:46,219 --> 00:34:48,588
that is just full
of flavor and power.

870
00:34:48,621 --> 00:34:50,256
DALE:
There wasn't a bad bite in it.

871
00:34:50,290 --> 00:34:52,425
No, this is really,
really, really well done.

872
00:34:52,459 --> 00:34:54,728
He's made me proud.
[laughing]

873
00:34:56,329 --> 00:34:57,764
Paula's dish,
what did you think?

874
00:34:57,797 --> 00:35:00,533
Her interpretation of mole
lacked a lot of spice.

875
00:35:00,567 --> 00:35:03,870
The hazelnut, I really enjoyed
the flavor coming from that.

876
00:35:03,903 --> 00:35:06,339
And my lamb was cooked well.

877
00:35:06,373 --> 00:35:07,874
My lamb is severely undercooked.

878
00:35:07,907 --> 00:35:09,542
Undercooked?

879
00:35:09,576 --> 00:35:10,610
DAVID: Oh, yeah.

880
00:35:10,643 --> 00:35:12,879
Interesting, because mine was,
like, quite over.

881
00:35:12,912 --> 00:35:14,381
It's a lot of different cooks.

882
00:35:14,414 --> 00:35:15,648
VINCENZO: Glad it's over?

883
00:35:15,682 --> 00:35:18,351
I mean, hopefully
not over, over, you know?

884
00:35:19,753 --> 00:35:21,521
There it is.
Nice sear.

885
00:35:21,554 --> 00:35:23,490
- CÉSAR: 30 minutes!
- [bleep].

886
00:35:23,523 --> 00:35:27,360
{\an8}Because of my potatoes,
I completely lose track of time.

887
00:35:27,660 --> 00:35:30,296
I have 30 minutes left and
I haven't touched my pork yet.

888
00:35:30,330 --> 00:35:31,731
All right, gonna run now.

889
00:35:31,765 --> 00:35:33,466
Even if it's 10 minutes,

890
00:35:33,500 --> 00:35:36,536
I still brine this pork in hopes
that it's not gonna dry out.

891
00:35:36,569 --> 00:35:38,705
Sorry, I'm working sloppy
right now.

892
00:35:38,905 --> 00:35:40,807
{\an8}CÉSAR: Mimi's pork is still raw.

893
00:35:40,840 --> 00:35:44,277
{\an8}It seems kind of late in
the game to still have raw pork.

894
00:35:44,744 --> 00:35:46,379
MASSIMO: 22 minutes.

895
00:35:46,413 --> 00:35:48,782
KAT: I'm trying
to get my cream to smoke.

896
00:35:48,815 --> 00:35:50,383
{\an8}I want to have a smoked element

897
00:35:50,417 --> 00:35:53,653
{\an8}to play against the sweetness
of the sour cherries.

898
00:35:54,354 --> 00:35:55,855
CORWIN: Is that your wood
chips for your smoke?

899
00:35:55,889 --> 00:35:57,390
Yeah.

900
00:35:57,424 --> 00:36:00,393
I try to set up
a little smoker in a hotel pan,

901
00:36:00,427 --> 00:36:01,628
drop some smoke in it.

902
00:36:01,661 --> 00:36:03,329
That's not
working all that well.

903
00:36:03,363 --> 00:36:05,965
I'm really
improvising here right now.

904
00:36:06,499 --> 00:36:10,403
I resort to lighting the chips
on fire, turning to embers,

905
00:36:10,437 --> 00:36:12,839
and then just dumping
the whole thing into the cream.

906
00:36:12,872 --> 00:36:16,276
I have spent 10 minutes trying
to troubleshoot the smoke.

907
00:36:16,309 --> 00:36:17,711
CORWIN: Three and a half
minutes, guys.

908
00:36:20,280 --> 00:36:21,548
Oh, I lost one.

909
00:36:21,581 --> 00:36:23,283
Henry's cracker looks perfect.

910
00:36:23,316 --> 00:36:24,684
{\an8}And if his tartar
is seasoned to the T,

911
00:36:24,718 --> 00:36:26,553
{\an8}that's gonna
be the dish I have to beat.

912
00:36:26,586 --> 00:36:28,922
HENRY: The consistency is
exactly what I was looking for.

913
00:36:28,955 --> 00:36:30,724
Let's start plating.

914
00:36:38,898 --> 00:36:40,500
CORWIN: 45 seconds.

915
00:36:42,635 --> 00:36:44,738
LANA: Oh, my God.
Am I missing one?

916
00:36:44,771 --> 00:36:46,673
Oh, my God. Oh, my God.
One, two, three.

917
00:36:46,706 --> 00:36:49,409
- [timer beeping]
- [bleep]. Oh, my God.

918
00:36:49,442 --> 00:36:51,611
I didn't get it all.
I didn't get it all.

919
00:36:57,517 --> 00:36:57,717
**

920
00:37:00,520 --> 00:37:02,856
{\an8}Yeah, the prairies are
pretty underrated overall,

921
00:37:02,889 --> 00:37:05,525
{\an8}but it really is not
just the breadbasket of Canada,

922
00:37:05,558 --> 00:37:07,360
{\an8}but it really is the world.

923
00:37:07,394 --> 00:37:10,330
- Uh-oh.
- That's not a good sign.

924
00:37:10,363 --> 00:37:11,531
Missing some fish.

925
00:37:11,564 --> 00:37:13,299
I'm missing some tomatoes.

926
00:37:13,333 --> 00:37:15,568
{\an8}- Me and Tom missing tomatoes.
- TOM: Yeah, missing tomatoes.

927
00:37:15,602 --> 00:37:18,405
KRISTEN: Uh-oh.
A little inconsistent.

928
00:37:20,073 --> 00:37:23,376
Okay, Prairies Region, could
you explain your dish to us?

929
00:37:23,410 --> 00:37:26,746
{\an8}This is a pan-fried walleye
with a lentil flour,

930
00:37:26,780 --> 00:37:32,552
{\an8}wild rice, and tomatoes and sour
cherries on some of your plates.

931
00:37:32,585 --> 00:37:33,987
A little bit of a time crunch.

932
00:37:34,020 --> 00:37:37,524
It was like a series of things
that put me behind.

933
00:37:37,557 --> 00:37:40,660
{\an8}- KRISTEN: Henry?
- So I made ribeye tartar.

934
00:37:40,694 --> 00:37:43,630
{\an8}The aioli that's mixed into
it is a toasted lentil,

935
00:37:43,663 --> 00:37:47,734
{\an8}sour cherry chimichurri with
cumin, toasted lentil crackers,

936
00:37:47,767 --> 00:37:50,537
{\an8}and then egg yolk custard on
the bottom, almost like a jam.

937
00:37:50,570 --> 00:37:52,806
{\an8}- KRISTEN: Corwin?
- I have a grilled ribeye

938
00:37:52,839 --> 00:37:54,441
{\an8}with a red lentil puree,

939
00:37:54,474 --> 00:37:56,876
{\an8}tomatoes and sour cherries
in two different ways.

940
00:37:56,910 --> 00:37:59,612
{\an8}- Thank you, chefs.
- CHEFS: Thank you.

941
00:38:00,613 --> 00:38:02,649
KRISTEN: Dale, let's
start with Kat's dish.

942
00:38:02,682 --> 00:38:04,084
Did you have
everything on your plate?

943
00:38:04,117 --> 00:38:05,652
I did, I was
one of the lucky ones.

944
00:38:05,685 --> 00:38:07,420
But I actually did
think there was quite a bit

945
00:38:07,454 --> 00:38:08,655
of flavor in the rice.

946
00:38:08,688 --> 00:38:10,123
I was happy that she did use it

947
00:38:10,156 --> 00:38:11,591
because it is a big
Saskatchewan product.

948
00:38:11,624 --> 00:38:13,426
Sheila, obviously
your plate was missing fish.

949
00:38:13,460 --> 00:38:14,794
I gave you half of mine.

950
00:38:14,828 --> 00:38:16,830
SHEILA: I also was
missing the cherries.

951
00:38:16,863 --> 00:38:18,631
I actually
thought the cherries were

952
00:38:18,665 --> 00:38:20,100
the best part of Kat's dish.

953
00:38:20,133 --> 00:38:21,701
TOM: The dish has
a lot of flavor.

954
00:38:21,735 --> 00:38:23,470
I have a hard time
evaluating dishes

955
00:38:23,503 --> 00:38:24,838
because I don't have cherries,
I don't have tomatoes,

956
00:38:24,871 --> 00:38:26,873
so it's kind
of a big I for incomplete.

957
00:38:27,941 --> 00:38:30,477
I ----ing screwed the pooch.

958
00:38:30,710 --> 00:38:33,480
{\an8}Corwin's dish,
it is a nice cook on the beef.

959
00:38:33,513 --> 00:38:35,982
{\an8}The puree,
the flavor's good.

960
00:38:36,016 --> 00:38:37,550
The spices come through.

961
00:38:37,584 --> 00:38:38,618
You taste all
those Caribbean flavors

962
00:38:38,651 --> 00:38:40,487
that he was talking about,

963
00:38:40,520 --> 00:38:42,589
act as a condiment to the beef,
it's very disjointed.

964
00:38:42,622 --> 00:38:44,457
Yeah, I don't know if
he was playing it safe

965
00:38:44,491 --> 00:38:45,859
or he just didn't
understand the ingredients.

966
00:38:45,892 --> 00:38:48,528
That last 40 seconds
felt like five seconds.

967
00:38:48,928 --> 00:38:52,732
{\an8}Henry's dish, using ribeye is
an interesting cut for tartar.

968
00:38:52,766 --> 00:38:54,968
{\an8}It was quite a juicy tartar.

969
00:38:55,001 --> 00:38:57,137
{\an8}I did really like the cracker.

970
00:38:57,170 --> 00:38:58,905
DALE:
The cracker has tons of flavor.

971
00:38:58,938 --> 00:39:00,840
Using lentils in
a couple different ways is nice.

972
00:39:00,874 --> 00:39:02,709
Who had your favorite dish
in your region?

973
00:39:02,742 --> 00:39:04,611
Henry's is the top for me.

974
00:39:06,946 --> 00:39:09,416
Did some papillote,
old-school technique.

975
00:39:09,449 --> 00:39:10,817
It just kind of
steams it all together.

976
00:39:10,850 --> 00:39:13,153
I think it's really nice,
especially for fish.

977
00:39:13,186 --> 00:39:15,622
{\an8}I keep thinking, "You're going
to overcook this tiny fish,

978
00:39:15,655 --> 00:39:18,191
{\an8}and that's the first
impression," but don't do that.

979
00:39:18,224 --> 00:39:19,759
Looking good.

980
00:39:19,793 --> 00:39:21,895
TRISTEN: Just bridging two
cultures with my curry.

981
00:39:21,928 --> 00:39:23,530
CÉSAR: Two minutes.

982
00:39:30,203 --> 00:39:32,772
{\an8}I have all
of my components done,

983
00:39:32,806 --> 00:39:35,642
{\an8}just not up to the expectation
that I want them at.

984
00:39:36,776 --> 00:39:38,645
- CHEFS: Hands up, hands up.
- [timer beeping]

985
00:39:38,678 --> 00:39:42,148
MIMI: My pork only
got a 15-minute brine.

986
00:39:42,549 --> 00:39:43,850
My pork is dry.

987
00:39:45,218 --> 00:39:47,554
The metropolises,
Toronto and Montreal,

988
00:39:47,587 --> 00:39:49,789
it's a really diverse
and productive region

989
00:39:49,823 --> 00:39:52,092
for cooks to consider a pantry.

990
00:39:53,159 --> 00:39:54,594
Oh, look at
the little papillote.

991
00:39:54,627 --> 00:39:56,096
Oh, it's so sweet.

992
00:39:56,129 --> 00:39:58,865
- KRISTEN: That's very cute.
- All the guys went, "Aww."

993
00:40:00,166 --> 00:40:01,835
KRISTEN: César, can you tell us
about your dish, please?

994
00:40:01,868 --> 00:40:04,871
{\an8}It's corn butter poached trout,
grilled radicchio,

995
00:40:04,904 --> 00:40:07,207
{\an8}and a sauce
with corn and pea shoots.

996
00:40:07,240 --> 00:40:08,675
{\an8}- KRISTEN: Mimi?
- So, I wanted to do

997
00:40:08,708 --> 00:40:10,710
{\an8}a potato puree
with corn beurre monte,

998
00:40:10,744 --> 00:40:12,879
{\an8}and then I did a lightly brined
pork that was just grilled,

999
00:40:12,912 --> 00:40:15,448
{\an8}and then a peach that hopefully
lightens it all up.

1000
00:40:15,715 --> 00:40:18,118
{\an8}- KRISTEN: Katianna?
- I made a pork loin katsu,

1001
00:40:18,151 --> 00:40:20,720
{\an8}miso, corn,
and pea shoot gravy,

1002
00:40:20,754 --> 00:40:22,255
{\an8}a quick kimchi of peaches.

1003
00:40:22,288 --> 00:40:24,157
{\an8}I think it lends
well with the spice.

1004
00:40:24,657 --> 00:40:27,093
- All right, thank you, chefs.
- CHEFS: Thank you.

1005
00:40:27,560 --> 00:40:28,828
MIMI: That wasn't my best.

1006
00:40:28,862 --> 00:40:30,663
- KRISTEN: David.
-DAVID: Yep.

1007
00:40:30,697 --> 00:40:32,565
- César's dish.
- I really did enjoy

1008
00:40:32,599 --> 00:40:33,967
all the flavors I was tasting.

1009
00:40:34,000 --> 00:40:35,969
Wrapping the peach
in the radicchio was

1010
00:40:36,002 --> 00:40:37,537
like a nice touch.

1011
00:40:37,570 --> 00:40:39,606
{\an8}JEREMY: I love fish
with fruits and citrus.

1012
00:40:39,639 --> 00:40:41,107
{\an8}Yeah, it was
just a good balance.

1013
00:40:41,141 --> 00:40:42,509
TOM: That was a great bite.

1014
00:40:42,542 --> 00:40:44,110
- Really good bite.
- How did it go?

1015
00:40:44,144 --> 00:40:45,912
It's good to finally face them.

1016
00:40:45,945 --> 00:40:47,580
Katianna's dish
excited me the most

1017
00:40:47,614 --> 00:40:49,115
because I love
a good pork cutlet.

1018
00:40:49,149 --> 00:40:51,718
I think the peach is one
of the best bites I had all day,

1019
00:40:51,751 --> 00:40:53,253
but the gravy's okay.

1020
00:40:53,286 --> 00:40:55,789
KRISTEN: I thought the gravy was
the best part of the dish.

1021
00:40:55,822 --> 00:40:58,091
It tasted of corn,
it gave me gravy vibes,

1022
00:40:58,124 --> 00:40:59,726
and I was all for it.

1023
00:40:59,759 --> 00:41:02,195
That's an intimidating table.
Good luck.

1024
00:41:02,228 --> 00:41:04,230
[anxious blowing through lips]

1025
00:41:04,264 --> 00:41:07,000
Mimi's dish...
[sharp exhale]

1026
00:41:07,033 --> 00:41:09,736
This was a poor attempt.
It's gone wrong.

1027
00:41:10,136 --> 00:41:11,871
Beige, muddy.

1028
00:41:11,905 --> 00:41:16,509
The potatoes reminded me of
the powdered boxed potatoes.

1029
00:41:16,843 --> 00:41:19,612
Her pork loin, it's
completely dry and overcooked.

1030
00:41:19,646 --> 00:41:21,281
KRISTEN:
Something clearly went wrong.

1031
00:41:21,314 --> 00:41:24,117
I did not enjoy anything
on Mimi's plate.

1032
00:41:24,651 --> 00:41:26,853
It tasted like
elevated hospital food.

1033
00:41:26,886 --> 00:41:29,155
Nothing works because
nothing's cooked right.

1034
00:41:41,267 --> 00:41:41,835
Okay, let's go. 2:22, guys.

1035
00:41:42,902 --> 00:41:45,739
- Hot coming through.
- I need this space, please.

1036
00:41:45,772 --> 00:41:48,274
Getting my really sweaty face.
Just great.

1037
00:41:48,308 --> 00:41:50,010
That's the good side.

1038
00:41:50,043 --> 00:41:51,311
VINCENZO:
Guys, you got 1:30.

1039
00:41:51,344 --> 00:41:53,079
[plates clattering]

1040
00:41:53,113 --> 00:41:54,214
[plate shattering]

1041
00:41:54,247 --> 00:41:56,816
- SHUAI: Opa.
- Sorry.

1042
00:41:56,850 --> 00:41:59,185
{\an8}I may have underestimated
the amount of time

1043
00:41:59,219 --> 00:42:00,820
{\an8}it might take me to plate.

1044
00:42:00,854 --> 00:42:03,223
- MASSIMO: One minute!
- SHUAI: Make a wish.

1045
00:42:07,694 --> 00:42:10,730
- [timer beeping]
- TRISTEN: Oh, mother----er.

1046
00:42:12,065 --> 00:42:13,733
Come on, dude.

1047
00:42:14,934 --> 00:42:17,704
{\an8}TRISTEN: I waited to try to
make my curry sauce hotter.

1048
00:42:17,737 --> 00:42:20,173
{\an8}Now, I've left a main
component off of my plate.

1049
00:42:20,206 --> 00:42:23,043
- [bleep]
- Let's go, let's go, let's go.

1050
00:42:24,744 --> 00:42:27,247
{\an8}The Atlantic region
is a true gem in Canada.

1051
00:42:27,280 --> 00:42:29,115
{\an8}The seafood really shines.

1052
00:42:29,149 --> 00:42:30,850
Beautiful shellfish,

1053
00:42:30,884 --> 00:42:33,119
and then of course Newfoundland
with the king of all fish,

1054
00:42:33,153 --> 00:42:35,155
the codfish.

1055
00:42:36,189 --> 00:42:38,758
- Lovely.
- GAIL: Oh, it's beautiful.

1056
00:42:38,792 --> 00:42:41,027
No, but the Trini potato curry,
it's not on here.

1057
00:42:41,061 --> 00:42:42,395
KRISTEN:
Maybe there's a sauce pour.

1058
00:42:42,429 --> 00:42:44,998
Atlantic Region.
Tell us about your dish.

1059
00:42:45,031 --> 00:42:48,201
{\an8}With the Atlantic Region,
we got a dulse snow crab mousse

1060
00:42:48,234 --> 00:42:51,137
{\an8}on top of a piece of poached cod
that I poached in curry butter,

1061
00:42:51,171 --> 00:42:53,406
{\an8}a piece of butter poached
snow crab

1062
00:42:53,440 --> 00:42:55,208
{\an8}with the potato and dulse crumb.

1063
00:42:55,241 --> 00:42:57,410
Trini potato curry?

1064
00:42:57,444 --> 00:42:59,012
I was happy with the curry,

1065
00:42:59,045 --> 00:43:00,847
I just wasn't going to
get it on there on time, like,

1066
00:43:00,880 --> 00:43:02,882
- nicely, at all.
- Got it.

1067
00:43:03,283 --> 00:43:05,919
{\an8}- KRISTEN: Shuai?
- I did a steamed cod

1068
00:43:05,952 --> 00:43:08,321
{\an8}with a braised daikon radish,

1069
00:43:08,355 --> 00:43:13,693
{\an8}snow crab and egg drop sauce,
crispy dulse seaweed.

1070
00:43:13,727 --> 00:43:15,228
- Massimo?
- [shouting] All right, guys,

1071
00:43:15,261 --> 00:43:17,397
- this dish, uh--
- Oh! Hello, good morning.

1072
00:43:18,465 --> 00:43:20,433
- You get used to it.
- [all laughing]

1073
00:43:20,467 --> 00:43:22,035
{\an8}This dish is a love letter.

1074
00:43:22,068 --> 00:43:24,337
{\an8}So paying homage to
the cod with the potatoes,

1075
00:43:24,371 --> 00:43:27,273
{\an8}pommes de terre de caille,
beurre blanc and smoked dulse.

1076
00:43:27,307 --> 00:43:29,175
- Great. Thank you, chefs.
- CHEFS: Thank you.

1077
00:43:29,209 --> 00:43:31,277
Cheers, guys.

1078
00:43:32,012 --> 00:43:34,147
KRISTEN: Jeremy, what did
you think of Shuai's dish?

1079
00:43:34,180 --> 00:43:35,782
The cod is
so beautifully cooked

1080
00:43:35,815 --> 00:43:37,450
and the crab
is so complimentary.

1081
00:43:37,484 --> 00:43:41,054
{\an8}SHEILA: The braised daikon
paired perfectly with the cod

1082
00:43:41,087 --> 00:43:43,323
{\an8}and all together,
it was a really cohesive dish.

1083
00:43:43,356 --> 00:43:44,691
{\an8}I really liked it.

1084
00:43:44,724 --> 00:43:46,326
It also shows you
that all texture

1085
00:43:46,359 --> 00:43:48,895
- doesn't have to be crunch.
- Totally, totally.

1086
00:43:49,829 --> 00:43:52,365
Nicole, Tristen's dish,
completely gone.

1087
00:43:52,399 --> 00:43:53,867
NICOLE: Oh, completely gone.

1088
00:43:53,900 --> 00:43:57,237
{\an8}I love cod and this
was cooked so perfectly.

1089
00:43:57,270 --> 00:43:59,939
{\an8}I love these little pops
of the coriander seed

1090
00:43:59,973 --> 00:44:01,775
{\an8}that he included in his crumble.

1091
00:44:01,808 --> 00:44:03,443
The curry, yeah,
would have been nice,

1092
00:44:03,476 --> 00:44:05,912
but that could have maybe
overpowered the dish, too.

1093
00:44:05,945 --> 00:44:07,814
- You never know.
- You never know.

1094
00:44:07,847 --> 00:44:09,249
[laughing]

1095
00:44:10,283 --> 00:44:12,085
KRISTEN: Let's go on
to Massimo's dish.

1096
00:44:12,118 --> 00:44:13,920
- Massimo!
- TOM: Massimo!

1097
00:44:14,854 --> 00:44:16,356
[laughing]

1098
00:44:16,389 --> 00:44:20,393
This is not the first
time we've seen potato scales

1099
00:44:20,427 --> 00:44:22,095
on a piece of fish,

1100
00:44:22,128 --> 00:44:23,730
but it was tongue in cheek.

1101
00:44:23,763 --> 00:44:25,999
He was paying homage
to that tradition.

1102
00:44:26,032 --> 00:44:28,134
But I just wish the cod
were cooked a little nicer.

1103
00:44:28,168 --> 00:44:29,769
That's not to say
it's overcooked.

1104
00:44:29,803 --> 00:44:31,037
- It's just...
- GAIL: Comparatively.

1105
00:44:31,071 --> 00:44:33,306
We have to pick someone who's on
the bottom out of these three,

1106
00:44:33,340 --> 00:44:35,375
but we're talking
about degrees of degrees.

1107
00:44:35,408 --> 00:44:37,177
Really great round.

1108
00:44:37,210 --> 00:44:39,979
I think they all
just did a fantastic job.

1109
00:44:40,880 --> 00:44:42,482
ZUBAIR:
I'm starting to plate, guys.

1110
00:44:42,515 --> 00:44:43,883
BAILEY: I'm trying.

1111
00:44:43,917 --> 00:44:45,485
ZUBAIR: Yes, Chef.
Go, go, go, go.

1112
00:44:45,952 --> 00:44:47,420
ANYA: 25 seconds.

1113
00:44:50,857 --> 00:44:52,525
[timer beeping]

1114
00:44:52,559 --> 00:44:53,960
We finally made it to the North.

1115
00:44:53,993 --> 00:44:56,363
{\an8}The Arctic coast of
Canada is rich

1116
00:44:56,396 --> 00:44:58,865
{\an8}in marine mammal wildlife

1117
00:44:58,898 --> 00:45:03,003
{\an8}and that's the main diet
of us Inuit.

1118
00:45:08,041 --> 00:45:10,977
North region. Anya, can you tell
us about your dish, please?

1119
00:45:11,011 --> 00:45:12,979
{\an8}ANYA:
The north of Canada reminded me

1120
00:45:13,013 --> 00:45:15,315
{\an8}of the Arctic cuisine
we have in Russia.

1121
00:45:15,348 --> 00:45:19,386
{\an8}So, I've made a ukha,
which is fish broth.

1122
00:45:19,419 --> 00:45:21,388
{\an8}Then you add potatoes
and carrots and dill

1123
00:45:21,421 --> 00:45:25,825
{\an8}and cracker made out of
rye flour with beet caviar.

1124
00:45:25,859 --> 00:45:27,293
{\an8}- KRISTEN: Zubair?
- My dish,

1125
00:45:27,327 --> 00:45:29,129
{\an8}I named it
The Land of the Midnight Sun

1126
00:45:29,162 --> 00:45:31,164
{\an8}represented here by my sauce
from my homeland

1127
00:45:31,197 --> 00:45:32,899
{\an8}in South India
called meen moilee.

1128
00:45:32,932 --> 00:45:34,901
{\an8}The rest of this dish
is a combination

1129
00:45:34,934 --> 00:45:36,269
{\an8}of all the northern
ingredients and then,

1130
00:45:36,302 --> 00:45:38,538
{\an8}of course,
the turbot from the sea.

1131
00:45:38,571 --> 00:45:40,507
{\an8}- Bailey?
- I did a carrot risotto,

1132
00:45:40,540 --> 00:45:42,375
{\an8}some pickled beets on top

1133
00:45:42,409 --> 00:45:45,245
{\an8}and then I wanted to do
a preservation technique

1134
00:45:45,278 --> 00:45:48,281
{\an8}on the fish,
so I decided to cure it.

1135
00:45:48,615 --> 00:45:50,817
- Thank you, chefs.
- CHEFS: Thank you.

1136
00:45:51,217 --> 00:45:53,453
KRISTEN: Sheila,
let's start with Anya's dish.

1137
00:45:53,486 --> 00:45:55,355
As soon as I took a bite of it,

1138
00:45:55,388 --> 00:45:58,591
it reminded me of
Russian Inuit soup.

1139
00:45:58,625 --> 00:46:00,260
GAIL: It's really beautiful,

1140
00:46:00,293 --> 00:46:03,930
the connection that Anya has
made with the north of Canada.

1141
00:46:03,963 --> 00:46:06,366
The sourness
of the soup is fantastic.

1142
00:46:06,399 --> 00:46:08,068
KRISTEN: And the cracker
was the only thing that

1143
00:46:08,101 --> 00:46:10,203
was just a little--
I heard everyone's crunching

1144
00:46:10,236 --> 00:46:12,472
over my own crunching
and I was like, whoa.

1145
00:46:12,505 --> 00:46:13,940
Can I have you try the cracker?

1146
00:46:13,973 --> 00:46:15,208
- BAILEY: Sure.
- [loud crunch]

1147
00:46:15,241 --> 00:46:16,910
ANYA: I mean, rye is tough.

1148
00:46:16,943 --> 00:46:18,244
Zubair's dish.

1149
00:46:18,278 --> 00:46:20,080
Overall,
I think it's really well done,

1150
00:46:20,113 --> 00:46:21,948
it's just
the ratios were kind of off.

1151
00:46:21,981 --> 00:46:23,350
JEREMY: Yeah, the turbot was
nicely cooked but yeah,

1152
00:46:23,383 --> 00:46:25,085
a little overpowered.

1153
00:46:25,118 --> 00:46:27,620
KRISTEN: I mean, Tom did say,
"Put yourself into the plate."

1154
00:46:27,654 --> 00:46:29,322
Absolutely. I think he did that.

1155
00:46:29,356 --> 00:46:31,591
I think he told us what
he's about and how he can cook.

1156
00:46:31,624 --> 00:46:33,126
It's good,
it's interesting, yeah.

1157
00:46:33,159 --> 00:46:34,494
I think I'm going to be good.

1158
00:46:34,527 --> 00:46:37,263
Gail, on the scale
of good risotto to bad risotto

1159
00:46:37,297 --> 00:46:39,299
on <i>Top Chef,</i>
where is this sit?

1160
00:46:39,332 --> 00:46:42,502
It's not the worst risotto
we've had on <i>Top Chef...</i>

1161
00:46:42,535 --> 00:46:43,903
[Nicole chuckling]

1162
00:46:43,937 --> 00:46:45,605
...but it is not
a good risotto.

1163
00:46:45,638 --> 00:46:48,241
The carrot risotto
and the chard,

1164
00:46:48,274 --> 00:46:49,876
to me, it didn't go together.

1165
00:46:49,909 --> 00:46:51,344
TOM: Risotto is about the rice,

1166
00:46:51,378 --> 00:46:53,980
and yet you make a dish that's
about chard and beets

1167
00:46:54,014 --> 00:46:55,648
and carrots
and everything but rice.

1168
00:46:55,682 --> 00:46:57,517
That was a rough one for me.

1169
00:46:57,550 --> 00:47:00,520
All the chefs were given such
beautiful pantry ingredients

1170
00:47:00,553 --> 00:47:02,589
and you're always trying to
find your footing

1171
00:47:02,622 --> 00:47:04,290
in the first
Elimination Challenge

1172
00:47:04,324 --> 00:47:07,293
and to execute still on
a level that is this high,

1173
00:47:07,327 --> 00:47:08,895
I thought it was
a really successful day.

1174
00:47:08,928 --> 00:47:10,997
Clearly, a lot of promise here.

1175
00:47:11,331 --> 00:47:13,500
Full bellies
only means one thing

1176
00:47:13,533 --> 00:47:16,169
and that means we have
to go to Judges' Table.

1177
00:47:16,603 --> 00:47:18,905
- So great. Thank you.
- My pants are still buttoned.

1178
00:47:35,221 --> 00:47:35,889
We got a bar up here?
Oh snap.

1179
00:47:37,590 --> 00:47:38,925
ZUBAIR: This is dope.

1180
00:47:38,958 --> 00:47:41,928
- This is nice.
- So nice!

1181
00:47:41,961 --> 00:47:44,364
- MASSIMO: Oh, wow.
- Hello, bartender.

1182
00:47:44,397 --> 00:47:46,066
MASSIMO:
I'll line them up for you.

1183
00:47:46,099 --> 00:47:47,367
Congratulations,
we made it through

1184
00:47:47,400 --> 00:47:48,935
the first
Elimination Challenge.

1185
00:47:48,968 --> 00:47:50,170
Absolutely.

1186
00:47:50,203 --> 00:47:52,172
I thought it would
go a little bit better.

1187
00:47:52,205 --> 00:47:53,540
- TRISTEN: I expected to finish.
- ANYA: You didn't finish?

1188
00:47:53,573 --> 00:47:55,675
KAT: I expected to get
my food on the plate.

1189
00:47:55,709 --> 00:47:58,111
MIMI: Oh, it's so disheartening.

1190
00:48:08,421 --> 00:48:10,957
You know, chefs, we saw
a lot of great techniques,

1191
00:48:10,990 --> 00:48:12,992
a lot of interesting
flavor combinations.

1192
00:48:13,026 --> 00:48:14,527
Some things
were really surprising.

1193
00:48:14,561 --> 00:48:17,597
All in all, this is
a very good start I should say.

1194
00:48:17,630 --> 00:48:23,169
Vinny, César, Anya, Henry,
and Shuai, please stay here.

1195
00:48:23,203 --> 00:48:25,138
The rest of
you can move to the side.

1196
00:48:27,707 --> 00:48:32,479
The five of you had our favorite
dishes from your regions today.

1197
00:48:32,512 --> 00:48:35,248
César, you're just blank.
You're just like--

1198
00:48:35,281 --> 00:48:36,616
There's nothing there.

1199
00:48:36,649 --> 00:48:38,618
- GAIL: There's the smile.
- TOM: There we go.

1200
00:48:39,152 --> 00:48:42,255
Tom mentioned,
"Show us your personality.

1201
00:48:42,288 --> 00:48:43,690
"Show us who you are."

1202
00:48:43,723 --> 00:48:46,593
The personality came through,
so kudos to all of you.

1203
00:48:46,626 --> 00:48:48,395
Shuai, did you feel like
you put a good dish out?

1204
00:48:48,428 --> 00:48:51,131
I felt like
what I put out was solid,

1205
00:48:51,164 --> 00:48:54,000
but most of the cooking
from my grandma and my mom

1206
00:48:54,034 --> 00:48:55,535
is all home cooking,
so you never know.

1207
00:48:55,568 --> 00:48:58,271
I think this dish told us
exactly who you were.

1208
00:48:58,304 --> 00:49:00,507
I love that you were
able to take all those elements,

1209
00:49:00,540 --> 00:49:03,243
bring them together, it just--
It felt natural

1210
00:49:03,276 --> 00:49:05,078
- Just beautiful work.
- Thank you, Chef.

1211
00:49:05,111 --> 00:49:08,114
Vinny, the first bites
were just outstanding.

1212
00:49:08,148 --> 00:49:09,516
Everything came together.

1213
00:49:09,549 --> 00:49:11,551
The consommé,
plus the cooking of the fish,

1214
00:49:11,584 --> 00:49:14,254
and as you discovered
more and more flavors

1215
00:49:14,287 --> 00:49:15,755
and understood
the depth and the work

1216
00:49:15,789 --> 00:49:17,691
that you put
into that in two hours,

1217
00:49:17,724 --> 00:49:19,592
it was incredibly impressive.

1218
00:49:19,626 --> 00:49:21,161
Thank you.

1219
00:49:21,194 --> 00:49:23,697
GAIL: Henry, several of us
questioned why you would

1220
00:49:23,730 --> 00:49:27,734
take such a beautiful piece
of ribeye and chop it to shreds.

1221
00:49:27,767 --> 00:49:31,771
- Me too.
- [all laughing]

1222
00:49:31,805 --> 00:49:33,373
It was, in the end,
a great choice.

1223
00:49:33,406 --> 00:49:37,744
The tartar itself,
the egg custard, the cherries,

1224
00:49:37,777 --> 00:49:39,446
and then,
of course, the lentils.

1225
00:49:39,479 --> 00:49:41,781
You really put a lot of thought
into how you used every element.

1226
00:49:41,815 --> 00:49:43,316
- Thank you.
- TOM: César.

1227
00:49:43,350 --> 00:49:44,784
Eight little papillotes for us.

1228
00:49:45,819 --> 00:49:47,354
I knew it was
going to be a risk.

1229
00:49:47,387 --> 00:49:48,588
It was a challenge to time it.

1230
00:49:48,621 --> 00:49:50,056
Well, the risk paid off.

1231
00:49:50,090 --> 00:49:52,625
We all commented
it was just so adorable

1232
00:49:52,659 --> 00:49:54,260
when it came to the table.

1233
00:49:54,294 --> 00:49:55,729
It was like, listen to me,
I'm using the word adorable.

1234
00:49:55,762 --> 00:49:56,696
And it was nicely cooked.

1235
00:49:56,730 --> 00:49:58,198
I mean, that is a risk,

1236
00:49:58,231 --> 00:49:59,532
- because you can't see it cook.
- Exactly.

1237
00:49:59,566 --> 00:50:01,434
You put together
a really solid dish.

1238
00:50:01,468 --> 00:50:03,203
- Thank you.
- DAVID: Anya.

1239
00:50:03,236 --> 00:50:06,840
It ostensibly looked
like overly simple food.

1240
00:50:06,873 --> 00:50:09,376
A bowl of soup,
a cracker on the side.

1241
00:50:09,409 --> 00:50:11,111
But simple is hard to do.

1242
00:50:11,144 --> 00:50:13,480
And you did that extremely well.

1243
00:50:13,513 --> 00:50:15,181
Good start.

1244
00:50:15,415 --> 00:50:16,783
David, as our guest judge,

1245
00:50:16,816 --> 00:50:19,552
you have the honor of announcing
our winner this evening.

1246
00:50:19,586 --> 00:50:23,156
We were really floored
with the winning chef's ability

1247
00:50:23,189 --> 00:50:26,126
to put together
something that wowed us.

1248
00:50:26,493 --> 00:50:30,363
The winning chef of this
first challenge is...

1249
00:50:34,267 --> 00:50:37,370
- ...Vincenzo.
- [cheering]

1250
00:50:37,404 --> 00:50:38,805
Congratulations, Vinny.

1251
00:50:38,838 --> 00:50:40,840
You just won
yourself immunity in

1252
00:50:40,874 --> 00:50:42,442
the next Elimination Challenge.

1253
00:50:43,743 --> 00:50:45,111
VINCENZO: Giovanni, Luciano,

1254
00:50:45,145 --> 00:50:46,479
back home,
if you're hearing this.

1255
00:50:46,513 --> 00:50:49,115
I love you guys,
thank you for applying pressure

1256
00:50:49,149 --> 00:50:50,450
and making sure I did well.

1257
00:50:50,483 --> 00:50:52,152
I feel like a duck in water.

1258
00:50:52,185 --> 00:50:53,386
I might not be
showing it on surface level,

1259
00:50:53,420 --> 00:50:55,755
but underneath,
the feet are flapping

1260
00:50:55,789 --> 00:50:57,724
and there's a lot of
excitement on the inside.

1261
00:50:57,757 --> 00:50:58,792
[chuckling]

1262
00:50:58,825 --> 00:51:00,126
You set the bar very high.

1263
00:51:00,160 --> 00:51:01,795
Thank you. Appreciate that.

1264
00:51:01,828 --> 00:51:03,263
Thank you, chefs.

1265
00:51:03,296 --> 00:51:04,798
You can step
to the side, please.

1266
00:51:07,400 --> 00:51:13,306
Paula, Kat, Mimi,
Massimo, and Bailey...

1267
00:51:13,340 --> 00:51:16,710
you had our least favorite
dishes from your regions.

1268
00:51:17,310 --> 00:51:21,448
However, we only need
to speak with Mimi and Kat.

1269
00:51:21,481 --> 00:51:23,383
You can come forward, please.

1270
00:51:26,720 --> 00:51:28,221
Mimi and Kat,

1271
00:51:28,254 --> 00:51:30,156
you had our least favorite
dishes of the day

1272
00:51:30,190 --> 00:51:32,726
and one of you
will be eliminated.

1273
00:51:34,761 --> 00:51:36,363
Are we still in agreement?

1274
00:51:36,396 --> 00:51:38,365
Yeah, I think so.

1275
00:51:40,734 --> 00:51:42,402
Mimi...

1276
00:51:42,602 --> 00:51:44,437
please pack your knives and go.

1277
00:51:46,740 --> 00:51:48,575
LANA: Oh, my God. No...

1278
00:51:48,608 --> 00:51:52,212
So, Mimi, as cooks and chefs,
we all have bad days.

1279
00:51:52,245 --> 00:51:54,180
MIMI: Yeah,
I was very disappointed.

1280
00:51:54,214 --> 00:51:55,548
The execution went wrong.

1281
00:51:55,582 --> 00:51:57,250
You'll get a shot in
<i>Last Chance Kitchen</i>

1282
00:51:57,283 --> 00:51:58,618
- to get back in here...
- Okay.

1283
00:51:58,651 --> 00:52:00,320
- ...so show us what you can do.
- Yeah.

1284
00:52:00,353 --> 00:52:02,856
Kat, not getting food
on the plate obviously is

1285
00:52:02,889 --> 00:52:05,525
a time management issue,
but I highly encourage you

1286
00:52:05,558 --> 00:52:07,861
not to try and overcorrect.

1287
00:52:07,894 --> 00:52:17,937
You gotta find that sweet spot.

1288
00:52:17,937 --> 00:52:27,947
You gotta find that sweet spot.

1289
00:52:55,475 --> 00:52:57,811
<i>Can Mimi squash through</i>
<i>the unexpected challenges ahead?</i>

1290
00:52:57,844 --> 00:52:59,713
MIMI: Why would you want
to do this to yourself?

1291
00:52:59,746 --> 00:53:01,948
TOM: <i>Watch the season premiere</i>
<i>on Peacock</i>

1292
00:53:03,450 --> 00:53:05,485
<i>or BravoTV.com.</i>

1293
00:53:05,518 --> 00:53:07,387
KRISTEN:
<i>This season on</i>Top Chef...

1294
00:53:07,420 --> 00:53:09,022
[cheering]

1295
00:53:09,055 --> 00:53:10,523
- Poutine.
- Poutine.

1296
00:53:10,557 --> 00:53:12,792
I've never eaten
so much poutine before.

1297
00:53:12,826 --> 00:53:14,461
Yes, girl.

1298
00:53:14,494 --> 00:53:15,762
JUDGE: Beautiful.

1299
00:53:15,795 --> 00:53:17,430
JUDGE 2:
A lot of love in this dish.

1300
00:53:17,464 --> 00:53:19,265
It gives you these little pops
of brightness.

1301
00:53:19,299 --> 00:53:21,401
I love the heart behind it.

1302
00:53:21,434 --> 00:53:22,936
[all laughing]

1303
00:53:22,969 --> 00:53:24,537
To execute something like that

1304
00:53:24,571 --> 00:53:26,406
is unbelievable at
this stage in the competition.

1305
00:53:26,439 --> 00:53:28,675
This is one of the best things
I've ever had.

1306
00:53:28,708 --> 00:53:30,977
- Nailed it.
- [all laughing]

1307
00:53:33,613 --> 00:53:35,348
You wanna hang out with me?

1308
00:53:35,615 --> 00:53:37,550
MAN: Is this thing moving?

1309
00:53:38,418 --> 00:53:39,753
We open!

1310
00:53:40,487 --> 00:53:41,855
Watch the lasers!

1311
00:53:41,888 --> 00:53:43,857
Shall we do a triple axel?

1312
00:53:45,325 --> 00:53:47,961
- Yeah, this is beautiful!
- Yeah!

1313
00:53:47,994 --> 00:53:49,562
Two torches are better than one.

1314
00:53:49,596 --> 00:53:51,831
Let's hope that
doesn't leave you in a pickle.

1315
00:53:51,865 --> 00:53:54,434
- 'Ey!
- Oh!

1316
00:53:54,467 --> 00:53:56,469
- Something burning?
- Cover it!

1317
00:53:56,503 --> 00:53:58,304
- Massimo, let me see.
- Don't bother me.

1318
00:53:58,338 --> 00:53:59,706
I have a little bit of an ego.

1319
00:53:59,739 --> 00:54:01,408
- Yes, Chef!
- GAIL: The <i>Top Chef</i>kitchen

1320
00:54:01,441 --> 00:54:03,376
is not the place to work out
your baggage.

1321
00:54:03,777 --> 00:54:06,513
Flex you. Don't flex other
people's accomplishments.

1322
00:54:06,546 --> 00:54:07,881
VINCENZO: Two minutes!

1323
00:54:07,914 --> 00:54:10,483
The next Top Chef is...

1324
00:54:12,886 --> 00:54:14,487
Five minutes!

1325
00:54:15,355 --> 00:54:17,490
Nobody heard.
Okay, they heard.

1325
00:54:18,305 --> 00:55:18,699