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Previously on
Top Chef...

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Welcome to Restaurant Wars.

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- Yeah!
- This is exciting.

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- We're open!
- Let's go!

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- Let's do this.
- Yep.

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It couldn't get
more beautiful.

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Stunning.

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So Shuai is front of house.
I haven't seen him.

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I thought he would be
at the table greeting us.

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- They want three of each?
- Yeah.

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Shuai, we have a problem.

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I know we're in the weeds.

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Mom. What's going on?

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My father, Russell, passed away.

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I was told to stay,
and I listened to my parents.

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Phlora + Phauna,
you had our favorite restaurant

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- of Restaurant Wars.
- Oh, my God, we just won.

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-Tristen.
-You've done dishes where

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they hit you on the head
with big, bold flavors,

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and yet this was
as subtle as it gets.

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That just shows range.

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The winning chef for us
today is Tristen.

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Whoo!

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I'm the EC. Everything
you guys have mentioned,

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it could have been fixed by me.

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Paula,
please pack your knives and go.

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Thank you, chef.

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Seven chefs remain

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to compete in the ultimate
culinary showdown.

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At stake for the winner,

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the largest prize package
in Top Chefhistory.

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The grand prize of
a quarter of a million dollars,

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furnished by
Saratoga Spring Water,

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the official water of Top Chef.

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Delta Sky Miles
Diamond Medallion status

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and $125,000 to spend on
travel with Delta Airlines.

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A feature in
Food & Winemagazine.

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An appearance at the
Food & Wine Classic in Aspen.

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And for the first time ever,
the winner of Top Chef

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will headline
their own exclusive dinner

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at the historic
James Beard House in New York.

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And the title of Top Chef.

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The magnificent seven.

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It's crazy to be this far,

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- yet still seem so...
- Far?

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Far!

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At this point,
my attitude has changed,

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and I'm doing it less for me
and more in memory.

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The meaning of this competition
has been a steadfast goal

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of trying to cook
for representation,

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to create a step stone
for people behind me.

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Since losing my father, Russell,

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in the middle
of Restaurant Wars,

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it has changed.

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He said, "Make it worth it,"
so that's what I'm gonna do.

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I'm happy to cook today.

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Otherwise, I would have
walked out the door.

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- Oh, why are they here?
- Why are you guys all here?

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- Morning, chefs.
-Oh, boy.

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Morning!

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Seeing Tom and Gail,
I'm just like,

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"Oh, crap,
what are we gonna get into now?"

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Something's intense
about to happen.

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You might be
a little surprised to see

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Tom and Gail this morning.
Any guesses why?

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No, but it's scary.

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We don't wanna miss out
on all the fun.

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That's right,
because from now on in,

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we will be here alongside
Kristen judging the rest

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- of the Quickfires in Canada.
- Awesome.

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We are going to factor in
both the Quickfire

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and the Elimination Challenge

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in deciding who stays
and who goes home.

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- Oh, okay.
-Understood.

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We're down to the final seven,

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so we wanna factor in
your entire performance.

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Quickfires have been difficult

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since I got back from
Last Chance Kitchen,

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so I am feeling pressure
to get it together.

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For this Quickfire Challenge,

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you're gonna have
to flex your "mussels."

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Ahh.

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Surprise.

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Love a mussel.

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Please welcome your guest judge
from Prince Edward Island,

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chef and professor at the
Culinary Institute of Canada,

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- Ilona Daniel. Welcome.
- Thank you for having me.

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- I'm excited to be here today.
- We're happy to have you.

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Just off the coast of Eastern
Canada is a little place

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called Prince Edward Island.

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It's also known as Canada's
food island? Is that right?

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You bet.
With 1,000 miles of coastland,

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we have some of the best
lobster, oysters,

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and our favorites
is our mussels.

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Prince Edward Island actually
produces over 50 million pounds

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of mussels each year,
and they can be found on

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the menus at some of the best
restaurants all over the world.

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Our mussels are grown
in what we call "socks,"

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and they're suspended
in the water.

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This protects them from
being eaten by predators,

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but it also helps
to keep them tender,

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and it's a beautiful thing.

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For your Quickfire
Challenge, we wanna see what

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you can do with these beautiful
mussels in just 20 minutes.

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Thanks.

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PEI mussels,
the best mussels in the world.

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They're huge, they're delicious.

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They're giving us 20 minutes?

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That's a tough one.

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We usually see
the white wine-steamed mussels.

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We don't want that. You're
gonna be judged on creativity

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as well as how well you cook
the mussels, so go after it.

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Prince Edward Island mussels
don't take very long to cook,

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but the difference
between one minute can be

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a tender morsel
of oceanic juiciness

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to a rubber bullet.

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As always,
you'll want to impress,

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because the winner
of this Quickfire Challenge

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is gonna take home $10,000
in Quickfire Quick Cash.

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- Yeah!
- Chefs, you have just

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20 minutes on the clock,
and your time starts now.

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Whoo!
That was a wide turn.

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Suckers.

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The bus bucket!
All right, honeys.

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-Share the wealth.
-Of course.

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Oh, my apron's inside-out.
That doesn't matter anymore.

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Massimo, how often are
you cooking with mussels?

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Only when
they're in season, chef.

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And only when they're from PEI.

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Mussels are not
as easy as people think.

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Thirty seconds is
enough to overcook.

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Backs!

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Thirty seconds
of undercooked mussels

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is enough to make
somebody violently ill.

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Pulling 'em off in a little
bit of a water brine because

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I'm gonna make
a zucchini blossom sandwich.

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- What about yourself, Lana?
-I like a mussel.

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Definitely one of my favorite
things to eat and cook.

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Historically, Quickfires are not
where I'm shining the brightest,

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but definitely the fact that
they are gonna be judging

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the whole package adds a whole
'nother level of pressure.

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Almost making,
like, an Italian hero,

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but with mussels on toast.

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I'm from New York,
and we love Italian subs.

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I'm just gonna steam my mussels
so I can open 'em.

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I don't think anyone else is
gonna wanna do something

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like that, so I think
it'll kind of set me apart.

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I'm gonna say a small prayer.
You feel me?

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- Right behind.
-My biggest concern on

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this challenge is
that we cannot do

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a white wine garlic mussel dish,

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- so time to pivot.
-Yes, girl!

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I'm cooking
the mussels with tequila and

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green apple jalapeno aguachile,
I guess you could call it.

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Do you know what it is?
I don't know what it is.

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We're just making something.

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It's gonna be good. I think.

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Holy sh--! Fifteen minutes!

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Trying something weird.

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Something stupid.

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Something tells me
that's not the case.

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Because I really want
to make the mussel the star,

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I am going to just use
zucchini and mussels

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as the base of this dish.

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I'm going to try to wrap
the mussels in zucchini blossoms

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and tempura fry 'em.

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Squash blossoms aren't
something I use a lot,

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but they have the ability
to house flavor really well.

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All right, guys,
12 minutes!

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How you feel
about this timing?

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It's getting crunchy.
What are you going with, man?

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Like a mussel larb.

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I don't think larb is
the first thought anyone has

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when thinking of mussels.

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Typically it's done
with ground meat,

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but I'll be able to make
the flavors balance out.

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I'm gonna just steam 'em with
some beef juice, reduce that

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down with some coconut milk,
see what that gets us.

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Thirty minutes is tough.

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Twenty minutes,
it's like, come on, man.

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You have no time to think.
You have to just do.

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I think the sweetness
of the beets with the spices

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blends well with mussels.

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I love cooking 'em over fires.
See if I got time to do that.

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Shuai,
what are you doing?

186
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Just making
a temporary wok station.

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The wok station is
looking pretty good.

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Throwing in some
of this andouille in there.

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Aromatics of ginger,
scallion, bird's eye chilies.

190
00:08:04,571 --> 00:08:07,050
A lot of Chinese cooking,
especially stuff that I learned

191
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cooking with my mom
and my grandma,

192
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it doesn't need
a lot of ingredients.

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You have tons of flavor and
layers of depth in that dish.

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Coming in hot, this pan.

195
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Trying to avoid the traditional
steaming as much as possible.

196
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I'm cooking the mussels
in a nest of herbs.

197
00:08:20,935 --> 00:08:23,110
They're gonna pick up
that natural perfume

198
00:08:23,111 --> 00:08:24,590
and infuse the way
I want them to.

199
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7:45!

200
00:08:26,244 --> 00:08:27,811
Oh, my God.

201
00:08:29,509 --> 00:08:30,944
Oh,
what are you doing, Massi?

202
00:08:30,945 --> 00:08:32,598
Frying squash blossoms today?

203
00:08:32,599 --> 00:08:34,774
Yeah. I only cook with them
a few weeks out of the year

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00:08:34,775 --> 00:08:36,427
when they come from
my mother's garden.

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00:08:36,428 --> 00:08:40,780
I see my friend Massimo is doing
zucchini blossoms as well.

206
00:08:40,781 --> 00:08:43,304
This is probably more in
his wheelhouse than it is mine.

207
00:08:43,305 --> 00:08:46,525
He always tends to go in
more of a classical direction.

208
00:08:46,526 --> 00:08:48,396
We'll see how they compare.

209
00:08:51,008 --> 00:08:52,792
Tris, what do you think now that

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00:08:52,793 --> 00:08:54,184
they're taking the Quickfires
into consideration?

211
00:08:54,185 --> 00:08:55,838
Honestly, I thought that
was always the gig,

212
00:08:55,839 --> 00:08:57,492
so no different for me.

213
00:08:57,493 --> 00:08:59,363
Yeah, I think for me,
it just pushes me more.

214
00:08:59,364 --> 00:09:01,496
-Heard.
-I'm making a little bit

215
00:09:01,497 --> 00:09:03,629
of a mix that I'm gonna
fold in with the mussels.

216
00:09:03,630 --> 00:09:06,588
Some olives, some capers,
roasted red peppers.

217
00:09:06,589 --> 00:09:08,503
It's flavors I like,
it's punchy.

218
00:09:08,504 --> 00:09:09,983
Let's see if this works out.

219
00:09:09,984 --> 00:09:12,289
- Chefs, you have five minutes!
-Five!

220
00:09:12,290 --> 00:09:13,595
César!

221
00:09:13,596 --> 00:09:15,076
Whew! That's good.

222
00:09:16,033 --> 00:09:17,773
It's getting messy.
Beets all over my hands

223
00:09:17,774 --> 00:09:19,253
and all over the station.

224
00:09:19,254 --> 00:09:21,516
But I have, like, no time.
Like, I gotta go.

225
00:09:23,954 --> 00:09:25,520
Two minutes!

226
00:09:25,521 --> 00:09:27,870
It's looking great.

227
00:09:27,871 --> 00:09:29,307
Burning my hands.

228
00:09:30,918 --> 00:09:33,746
This is what I envisioned.
This is my dish.

229
00:09:35,879 --> 00:09:38,577
Wish I had more going on here.

230
00:09:38,578 --> 00:09:40,056
Put it on the plate.

231
00:09:40,057 --> 00:09:42,798
Doesn't feel like
a complete thought of a dish,

232
00:09:42,799 --> 00:09:45,628
but it tastes really good.

233
00:09:47,369 --> 00:09:48,543
Fifteen seconds!

234
00:09:54,115 --> 00:09:58,684
Five, four, three, two, one!

235
00:09:58,685 --> 00:10:00,642
Time's up, utensils down!

236
00:10:00,643 --> 00:10:02,644
That was fun.

237
00:10:02,645 --> 00:10:04,342
-Good job.
- All right.

238
00:10:10,305 --> 00:10:11,435
Oh, okay.

239
00:10:11,436 --> 00:10:12,915
Thank you.

240
00:10:12,916 --> 00:10:14,830
Tell us about
your mussel dish, please.

241
00:10:14,831 --> 00:10:16,615
I just made a little bit
of scallion ginger mussels.

242
00:10:16,616 --> 00:10:19,748
There's Chinese cooking wine,
soy, ginger, scallion,

243
00:10:19,749 --> 00:10:21,054
a little cilantro for garnish.

244
00:10:21,055 --> 00:10:23,273
- Some nice heat in there.
- Mm-hmm.

245
00:10:23,274 --> 00:10:25,667
- Thank you, chef.
-César, come on up.

246
00:10:25,668 --> 00:10:27,364
These mussels
steamed in beet juice

247
00:10:27,365 --> 00:10:29,149
and then a little bit
of coconut fat,

248
00:10:29,150 --> 00:10:30,890
served with some grilled toast.

249
00:10:30,891 --> 00:10:32,631
And how was it with
the 20 minutes on the clock?

250
00:10:32,632 --> 00:10:34,458
- It's so crazy.
- Yeah.

251
00:10:34,459 --> 00:10:35,809
Okay, Vinny.

252
00:10:37,680 --> 00:10:38,811
Thank you.

253
00:10:38,812 --> 00:10:40,551
I did mussels in
the style of larb.

254
00:10:40,552 --> 00:10:42,466
It's dressed in just
a vinaigrette of the liquid,

255
00:10:42,467 --> 00:10:45,034
and I took the mussels
and roasted them in

256
00:10:45,035 --> 00:10:46,645
a bed of all these herbs,

257
00:10:46,646 --> 00:10:48,342
and then just garnished with
some pickled chilies.

258
00:10:48,343 --> 00:10:50,126
All right, Bailey,
tell us about your dish.

259
00:10:50,127 --> 00:10:53,608
I just cooked the mussels
with onion and mezcal.

260
00:10:53,609 --> 00:10:56,219
I used some of the liquor to
make a black garlic aioli,

261
00:10:56,220 --> 00:10:58,352
and then a chilled apple broth.

262
00:10:58,353 --> 00:11:00,397
And how long did you cook
your mussels for?

263
00:11:00,398 --> 00:11:01,660
Two or three minutes.

264
00:11:01,661 --> 00:11:02,835
So 20 minutes, fine?

265
00:11:02,836 --> 00:11:04,576
Sure.

266
00:11:05,229 --> 00:11:06,665
Tiniest little [indistinct].

267
00:11:06,666 --> 00:11:10,146
This is just a PEI mussel
rolled in zucchini flower.

268
00:11:10,147 --> 00:11:13,193
Underneath is a mussel emulsion,

269
00:11:13,194 --> 00:11:15,499
and then there's just a little
zucchini salad on top of it,

270
00:11:15,500 --> 00:11:17,240
also dressed with
a little bit of mussel juice.

271
00:11:17,241 --> 00:11:19,547
Have you ever made
anything like this before?

272
00:11:19,548 --> 00:11:21,244
No.

273
00:11:21,245 --> 00:11:22,550
Just curious.

274
00:11:22,551 --> 00:11:25,074
All right, Lana,
explain what you made for us.

275
00:11:25,075 --> 00:11:28,251
Mussel toast,
inspired by an Italian sub.

276
00:11:28,252 --> 00:11:31,385
There's a garlic mussel
juice aioli,

277
00:11:31,386 --> 00:11:35,345
coppa, mustard, olives,
and some capers.

278
00:11:35,346 --> 00:11:37,434
I think mussels,
especially ones from PEI,

279
00:11:37,435 --> 00:11:39,349
can be really creamy
and luscious, and I think

280
00:11:39,350 --> 00:11:41,264
- it would be a nice pairing.
- Mm-hmm.

281
00:11:41,265 --> 00:11:43,832
-All right, Massimo.
-All right.

282
00:11:43,833 --> 00:11:45,225
Explain to us
what you made.

283
00:11:45,226 --> 00:11:47,967
A smoked mussel sandwich
with tomato emulsion

284
00:11:47,968 --> 00:11:50,012
and, of course,
zucchini blossoms.

285
00:11:50,013 --> 00:11:52,058
So why did you go
with the zucchini blossom

286
00:11:52,059 --> 00:11:54,016
- on this one?
- I thought it would be clever.

287
00:11:54,017 --> 00:11:55,844
Apparently
I wasn't the only one.

288
00:11:58,413 --> 00:12:01,023
Ilona, how do you think
our chefs did overall

289
00:12:01,024 --> 00:12:02,677
with their mussel
Quickfire Challenge?

290
00:12:02,678 --> 00:12:05,593
I liked that some played on
the sweetness of the mussel,

291
00:12:05,594 --> 00:12:07,769
and some worked with
some of that umami,

292
00:12:07,770 --> 00:12:09,423
so it was really interesting.

293
00:12:09,424 --> 00:12:11,773
I think they definitely
flexed their culinary "mussels."

294
00:12:11,774 --> 00:12:14,863
They sure did, Tom.

295
00:12:14,864 --> 00:12:17,040
I love it when you do Dad Tom.

296
00:12:17,867 --> 00:12:19,650
Let's start with
some good news this time.

297
00:12:19,651 --> 00:12:22,089
Ilona, who had one
of our favorite dishes?

298
00:12:23,046 --> 00:12:25,395
I really enjoyed Lana's dish.

299
00:12:25,396 --> 00:12:30,009
There was a real wonderful
intensity of brininess.

300
00:12:30,010 --> 00:12:31,750
- Thank you.
- What I loved about it is

301
00:12:31,751 --> 00:12:34,578
this idea that you start with
an Italian sub and delivered it.

302
00:12:34,579 --> 00:12:36,972
A little caper, a little
vinegar, a little tomato.

303
00:12:36,973 --> 00:12:38,757
Who doesn't like an Italian sub?

304
00:12:38,758 --> 00:12:40,236
Exactly.

305
00:12:40,237 --> 00:12:42,283
Gail, who else had
one of our favorite dishes?

306
00:12:43,675 --> 00:12:45,067
- Vinny.
- Oh!

307
00:12:45,068 --> 00:12:47,026
I love that you had
this idea of larb.

308
00:12:47,027 --> 00:12:49,245
It was perfectly easy
to eat on that endive.

309
00:12:49,246 --> 00:12:50,725
I thought it really worked.

310
00:12:50,726 --> 00:12:52,205
We asked for something
different and unique,

311
00:12:52,206 --> 00:12:53,902
and you delivered on that.

312
00:12:53,903 --> 00:12:56,339
Tom, who else had
one of our favorite dishes?

313
00:12:56,340 --> 00:12:57,297
Tristen's.

314
00:12:57,298 --> 00:12:59,255
It was crispy, as advertised.

315
00:12:59,256 --> 00:13:01,127
The mussel was nice
and juicy and plump.

316
00:13:01,128 --> 00:13:02,737
Also, I love the fact
that you took the mussel juice

317
00:13:02,738 --> 00:13:04,434
and turned it into an emulsion,
a vinaigrette.

318
00:13:04,435 --> 00:13:07,089
- Real good use of product.
- Yeah. Thank you.

319
00:13:07,090 --> 00:13:08,917
And we also had
another favorite.

320
00:13:08,918 --> 00:13:11,180
- That was Shuai's.
- Oh.

321
00:13:11,181 --> 00:13:12,529
Flavor-wise,
I thought it was fantastic.

322
00:13:12,530 --> 00:13:14,270
You packed a ton of flavor
into that broth.

323
00:13:14,271 --> 00:13:16,446
- Thank you, chef.
- All right, Ilona,

324
00:13:16,447 --> 00:13:19,406
who "musseled" their way to the
top of this Quickfire Challenge?

325
00:13:19,407 --> 00:13:22,626
A dish that was full of that

326
00:13:22,627 --> 00:13:24,193
briny, delicious ocean flavor

327
00:13:24,194 --> 00:13:27,328
that I would love
to have again and again is...

328
00:13:28,633 --> 00:13:29,720
Lana.

329
00:13:29,721 --> 00:13:31,898
Congratulations, Lana!

330
00:13:33,160 --> 00:13:36,640
You just won $10,000
in Quickfire Quick Cash.

331
00:13:36,641 --> 00:13:38,294
- Whoa!
-First Quickfire win.

332
00:13:38,295 --> 00:13:39,643
-Yeah.
-Congrats.

333
00:13:39,644 --> 00:13:41,341
-Thank you.
- How much money so far?

334
00:13:41,342 --> 00:13:43,822
- 25K all day.
-There you go.

335
00:13:43,823 --> 00:13:45,258
A tiny little bite like that

336
00:13:45,259 --> 00:13:47,869
really just won me
$10,000 in 20 minutes.

337
00:13:47,870 --> 00:13:49,305
I feel very proud,

338
00:13:49,306 --> 00:13:52,787
and it will account into
my Elimination Challenge.

339
00:13:52,788 --> 00:13:55,443
It's definitely a good day
to have a good day.

340
00:13:56,357 --> 00:14:00,142
That means, unfortunately,
César, Massimo, and Bailey

341
00:14:00,143 --> 00:14:01,883
you had
our least favorite dishes.

342
00:14:01,884 --> 00:14:03,319
César, we'll start with you.

343
00:14:03,320 --> 00:14:05,321
The sweetness in
the coconut and the beet

344
00:14:05,322 --> 00:14:08,237
really helped out the mussels.
It just felt a little bit flat.

345
00:14:08,238 --> 00:14:10,457
It needed a little
something more to it.

346
00:14:10,458 --> 00:14:13,112
Massimo. Good idea.
Unfortunately, there was

347
00:14:13,113 --> 00:14:14,591
another zucchini blossom
that was a little better.

348
00:14:14,592 --> 00:14:16,332
Also,
when we talk about mussels,

349
00:14:16,333 --> 00:14:18,552
you wanna evoke
that flavor of the ocean,

350
00:14:18,553 --> 00:14:20,293
and the seasoning was
a little bit missing.

351
00:14:20,294 --> 00:14:23,296
Bailey, the cook of your mussels
was quite beautiful.

352
00:14:23,297 --> 00:14:25,907
It just felt a bit incomplete,

353
00:14:25,908 --> 00:14:27,648
like you didn't have time
to fully give us

354
00:14:27,649 --> 00:14:29,956
- what you had envisioned.
- Yeah.

355
00:14:30,652 --> 00:14:33,175
Ilona, thank you very much
for being with us

356
00:14:33,176 --> 00:14:34,916
and bringing
your beautiful mussels.

357
00:14:34,917 --> 00:14:36,222
Thank you so much for having me.

358
00:14:36,223 --> 00:14:37,527
It was a wonderful time.
Thank you.

359
00:14:37,528 --> 00:14:39,878
Tom and Gail,
I'll see you guys later.

360
00:14:39,879 --> 00:14:40,922
Everyone out of here.

361
00:14:40,923 --> 00:14:42,925
-Bye.
- Go.

362
00:14:44,840 --> 00:14:47,189
You all flexed your "mussels"
really well,

363
00:14:47,190 --> 00:14:49,235
but on the next
Elimination Challenge,

364
00:14:49,236 --> 00:14:51,846
you might find the mission
slightly impossible.

365
00:14:51,847 --> 00:14:53,326
- Huh?
- Ha-ha.

366
00:14:53,327 --> 00:14:55,284
Just give me one second,
and I'll be right back.

367
00:14:55,285 --> 00:14:56,896
- Oh!
- Oh, jeez.

368
00:15:04,642 --> 00:15:06,556
Is this--
is this poisonous?

369
00:15:06,557 --> 00:15:08,907
What?

370
00:15:08,908 --> 00:15:10,604
Laser.

371
00:15:10,605 --> 00:15:14,216
Maybe it's finally time
for the Top Chefrave

372
00:15:14,217 --> 00:15:15,914
that we've all been waiting for.

373
00:15:19,266 --> 00:15:21,136
Guys, we need an adult.

374
00:15:23,139 --> 00:15:24,748
Oh, my God.

375
00:15:24,749 --> 00:15:27,230
-Watch the lasers!
-Watch the lasers!

376
00:15:27,970 --> 00:15:30,406
In heels, too. In heels.

377
00:15:37,240 --> 00:15:39,241
What the hell just happened?

378
00:15:39,242 --> 00:15:41,852
What's up, chefs? It's your boy
Greg Tarzan Davis here

379
00:15:41,853 --> 00:15:44,203
fromMission Impossible,
and your mission,

380
00:15:44,204 --> 00:15:46,031
should you choose to accept it,

381
00:15:46,032 --> 00:15:47,684
is to create a dish
that delivers on

382
00:15:47,685 --> 00:15:50,252
that impossible mission
intensity

383
00:15:50,253 --> 00:15:52,341
- and features a stunt.
- What?

384
00:15:52,342 --> 00:15:54,430
Not only will you be
taking a culinary leap,

385
00:15:54,431 --> 00:15:57,607
but each of you will be given
a chance to perform a real-life,

386
00:15:57,608 --> 00:16:00,306
heart-pounding stunt
if you want to make

387
00:16:00,307 --> 00:16:02,221
- the best dish possible.
- Dope.

388
00:16:02,222 --> 00:16:04,963
In aMission Impossible movie,
we do our own stunts,

389
00:16:04,964 --> 00:16:09,837
a lot of 'em, and I can tell you
from experience, it's not easy.

390
00:16:09,838 --> 00:16:12,492
So,
if you're feeling brave enough

391
00:16:12,493 --> 00:16:16,104
to put it all on the line, there
are two advantages up for grabs.

392
00:16:16,105 --> 00:16:19,107
Kristen will fill you in
on the rest of the details.

393
00:16:19,108 --> 00:16:20,804
I can't wait
to meet you all tomorrow

394
00:16:20,805 --> 00:16:22,110
and taste what you come up with.

395
00:16:22,111 --> 00:16:23,894
Good luck, chefs.

396
00:16:23,895 --> 00:16:26,941
This message will
self-destruct in five seconds.

397
00:16:34,645 --> 00:16:37,778
As Tarzan just mentioned,
for this Elimination Challenge,

398
00:16:37,779 --> 00:16:40,521
we wanna see
your stunts on a plate.

399
00:16:41,174 --> 00:16:43,523
I did not dream
of being a superhero spy.

400
00:16:43,524 --> 00:16:46,569
I dreamt of being a chef, and
I'd like to stay in that lane.

401
00:16:46,570 --> 00:16:49,529
The literal definition
of a stunt is

402
00:16:49,530 --> 00:16:55,317
an unusual or difficult feat
requiring great skill or daring.

403
00:16:55,318 --> 00:16:56,666
Oh, lord. Okay.

404
00:16:56,667 --> 00:16:58,016
A stunt on a plate?

405
00:16:58,017 --> 00:17:00,061
I feel like all my food
is so straightforward.

406
00:17:00,062 --> 00:17:03,673
No stunts involved. You know,
no animals harmed in the mak--

407
00:17:03,674 --> 00:17:05,372
Well, actually,
some animals harmed, right?

408
00:17:06,199 --> 00:17:07,896
All right,
and now for the fun part.

409
00:17:08,592 --> 00:17:12,160
Like Tarzan mentioned, there
are two advantages available,

410
00:17:12,161 --> 00:17:14,815
and they both entail
braving the Edgewalk

411
00:17:14,816 --> 00:17:17,078
of the CN Tower here in Toronto.

412
00:17:19,603 --> 00:17:21,865
Does anyone not like heights?

413
00:17:21,866 --> 00:17:23,519
Depends on the type of height.

414
00:17:23,520 --> 00:17:25,260
I'm not
afraid of heights.

415
00:17:25,261 --> 00:17:26,827
- I'm afraid of falling.
- Yeah.

416
00:17:26,828 --> 00:17:28,655
I wouldn't say
scared of heights.

417
00:17:28,656 --> 00:17:30,091
I'm not scared of heights.
I'm not scared of anything.

418
00:17:30,092 --> 00:17:31,701
But I'm uncomfortable.

419
00:17:31,702 --> 00:17:36,010
The EdgeWalk stands
116 stories above the city.

420
00:17:36,011 --> 00:17:40,797
I'm uncomfortable in situations
where there's a bit of height.

421
00:17:40,798 --> 00:17:43,757
For those that complete
the full 360 walk

422
00:17:43,758 --> 00:17:46,847
around the edge
will receive an advantage.

423
00:17:46,848 --> 00:17:49,589
And those of you
who decide to up the ante,

424
00:17:49,590 --> 00:17:51,939
that perform the lean forward
and the lean back

425
00:17:51,940 --> 00:17:55,944
on the edge stunt,
will get a second advantage.

426
00:17:56,727 --> 00:17:58,686
So who thinks that
they want to do it?

427
00:18:00,427 --> 00:18:02,950
- YOLO.
- Everyone! Yes!

428
00:18:02,951 --> 00:18:06,084
Once that's all done, everyone
will head to Whole Foods Market,

429
00:18:06,085 --> 00:18:08,738
where you're gonna have
30 minutes and $200 to shop.

430
00:18:08,739 --> 00:18:11,132
The next day you'll have
two hours to cook and serve.

431
00:18:11,133 --> 00:18:14,657
Your guest judges will include
actor and self-proclaimed foodie

432
00:18:14,658 --> 00:18:17,312
Greg Tarzan Davis,
who you just met on the screen,

433
00:18:17,313 --> 00:18:19,227
two-time Top Chefwinner,

434
00:18:19,228 --> 00:18:20,663
- Buddha Lo.
- Wow.

435
00:18:20,664 --> 00:18:22,709
As well as chefs
Patrick Kriss...

436
00:18:22,710 --> 00:18:24,928
- Ooh!
- ...and Binit Pandey,

437
00:18:24,929 --> 00:18:28,802
the executive chef at the
gorgeous sky-high restaurant,

438
00:18:28,803 --> 00:18:30,369
Aera at The Well.

439
00:18:30,370 --> 00:18:32,022
You wanna win this one,

440
00:18:32,023 --> 00:18:35,113
because there's $10,000
up for grabs for the winner.

441
00:18:35,114 --> 00:18:36,766
Have fun.

442
00:18:36,767 --> 00:18:38,942
You'll be just fine.
It's very safe.

443
00:18:38,943 --> 00:18:40,727
Good luck,
and we'll see you tomorrow.

444
00:18:40,728 --> 00:18:42,556
- Thank you.
- Thank you.

445
00:18:45,254 --> 00:18:47,168
- All right, here we go.
- Here we go!

446
00:18:47,169 --> 00:18:49,388
This is gonna suck.

447
00:18:49,389 --> 00:18:51,085
We're gonna be
up there in a second.

448
00:18:51,086 --> 00:18:52,913
Cool, cool.
Cool, cool, cool.

449
00:18:52,914 --> 00:18:55,830
It looks a lot higher
when you walk closer.

450
00:18:57,745 --> 00:19:00,268
I'm so scared!
I'm amping myself up.

451
00:19:00,269 --> 00:19:02,619
This is no problem. I got this.

452
00:19:03,925 --> 00:19:05,186
Let's do it.

453
00:19:11,672 --> 00:19:13,847
This is the quietest
I've ever heard Massimo,

454
00:19:13,848 --> 00:19:15,850
and the peace is
actually quite nice.

455
00:19:17,330 --> 00:19:19,809
-Oh, my God.
-Holy sh--.

456
00:19:19,810 --> 00:19:21,028
Oh. Oh.

457
00:19:21,029 --> 00:19:22,290
Massimo,
get away from the window.

458
00:19:22,291 --> 00:19:23,683
Don't look down,
Massimo.

459
00:19:28,558 --> 00:19:30,559
Okay, Bailey.
Come on out.

460
00:19:30,560 --> 00:19:33,954
Okay! [squeals] Got it.

461
00:19:33,955 --> 00:19:35,521
Ahh!

462
00:19:35,522 --> 00:19:39,568
You realize you're safe,
so I feel super invigorated.

463
00:19:39,569 --> 00:19:41,831
Oh, my gosh.

464
00:19:41,832 --> 00:19:44,530
I'm focused on my rope
and my little steps.

465
00:19:44,531 --> 00:19:46,227
Welcome to the EdgeWalk!

466
00:19:46,228 --> 00:19:48,708
How we feeling?

467
00:19:48,709 --> 00:19:52,974
We are currently
1,168 feet above the ground.

468
00:19:53,757 --> 00:19:56,106
Now, if anyone's already feeling
extra spicy out here,

469
00:19:56,107 --> 00:19:57,630
why don't we take a look down?

470
00:19:57,631 --> 00:20:01,329
-Nope. Not feeling spicy.
-Whoo!

471
00:20:01,330 --> 00:20:03,026
Feeling
actually pretty bland.

472
00:20:03,027 --> 00:20:04,854
Let's go. Let's pick it up,
let's pick it up.

473
00:20:04,855 --> 00:20:06,421
Shall we go
on a little walk?

474
00:20:06,422 --> 00:20:07,596
This is fun.

475
00:20:07,597 --> 00:20:10,033
I am not having fun.

476
00:20:10,034 --> 00:20:12,558
Patrick Kriss. Patrick Kriss.

477
00:20:12,559 --> 00:20:15,909
I have to do this.
I'm cooking for Patrick Kriss.

478
00:20:15,910 --> 00:20:18,955
He's a big deal.
I need an advantage.

479
00:20:18,956 --> 00:20:20,435
Oh, my God.

480
00:20:20,436 --> 00:20:22,742
Chefs walking!

481
00:20:22,743 --> 00:20:25,179
All that sense of fear
is kind of gone,

482
00:20:25,180 --> 00:20:27,094
and you're just, like--
you can't believe this view.

483
00:20:27,095 --> 00:20:29,879
Now that we have made it
to a new side of the tower,

484
00:20:29,880 --> 00:20:32,404
I think we're ready to keep
going with another challenge.

485
00:20:32,405 --> 00:20:34,362
Bailey, show us how it's done.

486
00:20:34,363 --> 00:20:36,886
- Go, Bailey!
-Yeah, Bailey!

487
00:20:38,149 --> 00:20:39,585
I did not do well
in the Quickfire,

488
00:20:39,586 --> 00:20:42,501
so I really want this advantage.

489
00:20:42,502 --> 00:20:45,243
There is no way that
I am not doing this.

490
00:20:49,465 --> 00:20:52,860
You got it. Now, Massimo,
you wanna give it a go?

491
00:20:54,253 --> 00:20:55,905
Push your black rope out.

492
00:20:55,906 --> 00:21:00,083
Slowly lean into it till all of
that weight is on your shoulder.

493
00:21:00,084 --> 00:21:03,305
Jesus Christ!

494
00:21:09,485 --> 00:21:11,486
Okay, Massimo.
Lean into it

495
00:21:11,487 --> 00:21:13,881
till all of that weight
is on your shoulder.

496
00:21:14,708 --> 00:21:18,059
Jesus Christ!

497
00:21:19,365 --> 00:21:20,627
You got it, Massimo?

498
00:21:21,192 --> 00:21:23,193
That's-- that's what I'm doing.
I leaned in.

499
00:21:23,194 --> 00:21:24,456
If that doesn't pass...

500
00:21:24,457 --> 00:21:26,109
I have children to think about.

501
00:21:26,110 --> 00:21:29,592
I'm not----ing hanging off
a cord on the CN Tower.

502
00:21:30,506 --> 00:21:31,811
César?

503
00:21:31,812 --> 00:21:34,074
You got it.
There you go.

504
00:21:34,075 --> 00:21:35,424
Whoo!

505
00:21:36,295 --> 00:21:37,643
Lana, you wanna give it a go?

506
00:21:37,644 --> 00:21:39,733
Oh, girl,
I don't know about that.

507
00:21:40,386 --> 00:21:42,125
Nope. I'm sorry. I'm scared.

508
00:21:42,126 --> 00:21:44,084
I don't think
that I would be able

509
00:21:44,085 --> 00:21:46,042
to hang with
the Mission Impossiblecrew.

510
00:21:46,043 --> 00:21:48,784
I almost can't even watch
the other chefs

511
00:21:48,785 --> 00:21:50,743
'cause I'm so scared for them.

512
00:21:50,744 --> 00:21:52,614
We've done our lean forwards.

513
00:21:52,615 --> 00:21:54,921
Now let's do this lean back!

514
00:21:54,922 --> 00:21:57,358
The rope holds,
like, thousands of pounds,

515
00:21:57,359 --> 00:21:59,927
but you know your brain's not
letting you go off that rope.

516
00:22:01,058 --> 00:22:02,581
Shuai, put it here.

517
00:22:02,582 --> 00:22:04,539
There you go!

518
00:22:04,540 --> 00:22:06,236
High-five.

519
00:22:06,237 --> 00:22:08,369
Whoo!

520
00:22:08,370 --> 00:22:11,938
Has everyone had a chance
to take a look up yet?

521
00:22:15,899 --> 00:22:17,509
I wish I would've
got the 30 minutes,

522
00:22:17,510 --> 00:22:19,728
but the stunt
I am about to achieve

523
00:22:19,729 --> 00:22:22,992
will be even more incredible
within the time frame.

524
00:22:22,993 --> 00:22:25,299
Big congrats for
completing the EdgeWalk.

525
00:22:25,300 --> 00:22:28,520
Those who did the lean back
and the lean forward,

526
00:22:28,521 --> 00:22:31,392
congrats on your extra
30 minutes of cook time.

527
00:22:31,393 --> 00:22:33,220
Congrats, guys.

528
00:22:33,221 --> 00:22:35,309
And for those of you who just
completed the EdgeWalk with me,

529
00:22:35,310 --> 00:22:37,877
which is all of you,
here is another advantage.

530
00:22:37,878 --> 00:22:39,226
Yay!

531
00:22:39,227 --> 00:22:41,489
"For completing the full circle
on the EdgeWalk,

532
00:22:41,490 --> 00:22:45,275
"each of you have earned $75
extra towards a specialty shop."

533
00:22:45,276 --> 00:22:46,886
Exciting. I wanna go down.

534
00:22:46,887 --> 00:22:49,759
All you, boo-boo, all you.

535
00:22:50,847 --> 00:22:52,936
All right,
let's go, let's go.

536
00:22:53,502 --> 00:22:55,198
How we feeling for today?

537
00:22:55,199 --> 00:22:58,288
I wish I had half an hour more,
but $75 will go a long way.

538
00:22:58,289 --> 00:23:00,030
What'd you settle on, Massimo?

539
00:23:01,031 --> 00:23:02,641
I like cooking
proteins and pastry,

540
00:23:02,642 --> 00:23:05,861
so I decide to make
a fish en croute.

541
00:23:05,862 --> 00:23:08,429
That is absolutely impossible
to do within two hours.

542
00:23:08,430 --> 00:23:10,388
This is me pulling a stunt.

543
00:23:10,389 --> 00:23:12,825
I have to make my dough,
then I have to cure my salmon,

544
00:23:12,826 --> 00:23:14,393
I have to make the mousseline.

545
00:23:15,002 --> 00:23:17,438
My mom, she has, like,
a crippling fear of heights.

546
00:23:17,439 --> 00:23:18,831
She wouldn't have even gone up.

547
00:23:18,832 --> 00:23:20,876
The older I get,
the more I'm turning into her.

548
00:23:20,877 --> 00:23:24,314
My mom's awesome. She's always
pushed me to be my best,

549
00:23:24,315 --> 00:23:27,143
and I've always ate good
growing up, that's for sure.

550
00:23:27,144 --> 00:23:29,929
I'm excited to see
what kind of seafood they have.

551
00:23:29,930 --> 00:23:31,670
When my mom fries fish,
she fries whiting.

552
00:23:31,671 --> 00:23:33,846
- I love a good whiting.
-I've been thinking about

553
00:23:33,847 --> 00:23:36,196
doing this dish
that's like a fish mosaic.

554
00:23:36,197 --> 00:23:38,372
I just wanna bring the flavors
of fried fish to something

555
00:23:38,373 --> 00:23:40,374
that doesn't look like that.

556
00:23:40,375 --> 00:23:41,941
So the stunt is illusion.

557
00:23:41,942 --> 00:23:46,293
Oh, my God, look at this store!
It's got mice on it.

558
00:23:46,294 --> 00:23:47,947
Oh, that's cute. Honestly.

559
00:23:47,948 --> 00:23:50,167
Here's the seafood place.
Amazing.

560
00:23:50,907 --> 00:23:52,735
- Thank you.
-Let's go.

561
00:23:53,954 --> 00:23:55,737
You don't have, like,
sable or anything?

562
00:23:55,738 --> 00:23:57,260
There's rockfish.

563
00:23:57,261 --> 00:23:58,914
-Beautiful.
-Tell me about the char.

564
00:23:58,915 --> 00:24:01,700
So the char is from
Cambridge Bay, Nunavut.

565
00:24:01,701 --> 00:24:03,136
It's 100% indigenous fish.

566
00:24:03,137 --> 00:24:05,051
Let's do
a pound and a half.

567
00:24:05,052 --> 00:24:07,488
- Let's see the steelhead.
- That's be $82.80.

568
00:24:07,489 --> 00:24:10,144
Can I say that I'm... hooked?

569
00:24:11,537 --> 00:24:12,973
Ooh, it's cute.

570
00:24:14,540 --> 00:24:15,801
Hello.

571
00:24:15,802 --> 00:24:17,455
Oh, wow.
Feels good in here.

572
00:24:17,456 --> 00:24:18,847
Oh, yes, please.

573
00:24:18,848 --> 00:24:20,327
What are you
looking for over there?

574
00:24:20,328 --> 00:24:22,677
I'm looking for a duck
for my turducken.

575
00:24:24,332 --> 00:24:28,161
Traditionally, turducken,
you shove a duck in the turkey,

576
00:24:28,162 --> 00:24:31,338
and then you shove a chicken
in the duck in the turkey.

577
00:24:31,339 --> 00:24:32,687
So tur-duck-en.

578
00:24:32,688 --> 00:24:34,559
Nothing trashier
than a turducken

579
00:24:34,560 --> 00:24:36,212
on Thanksgiving, which I love.

580
00:24:36,213 --> 00:24:38,345
Let's see. So I have...

581
00:24:38,346 --> 00:24:41,130
Gluing meat together.
It's risky, it's dangerous.

582
00:24:41,131 --> 00:24:43,350
It's a stunt, right?
So we're here for it.

583
00:24:43,351 --> 00:24:46,179
You can't get this at all
in the States anymore.

584
00:24:46,180 --> 00:24:48,964
I think that's stracchino.
You have everything I want here.

585
00:24:48,965 --> 00:24:50,575
Oh, my God. I'm never leaving.

586
00:24:50,576 --> 00:24:53,012
I'm worried I'm gonna
have to pry her fingers

587
00:24:53,013 --> 00:24:54,970
off of that cheese counter.

588
00:24:54,971 --> 00:24:56,406
What's the cheese for?

589
00:24:56,407 --> 00:24:59,409
So I'm gonna make sort of
like a crespelle lasagna

590
00:24:59,410 --> 00:25:00,889
that looks like a tiramisu.

591
00:25:00,890 --> 00:25:02,848
-Awesome.
- I know!

592
00:25:02,849 --> 00:25:04,197
I'm doing a tartare.

593
00:25:04,198 --> 00:25:06,199
What do you think,
striploin or tenderloin?

594
00:25:06,200 --> 00:25:07,983
Tenderloin.
Nice and tender and very lean.

595
00:25:07,984 --> 00:25:09,942
- You're at 73.
- Okay.

596
00:25:09,943 --> 00:25:11,335
Come on down.

597
00:25:12,380 --> 00:25:14,294
-Hell yeah, brother.
-That was awesome.

598
00:25:14,295 --> 00:25:16,689
All right,
to Whole Foods we go.

599
00:25:17,603 --> 00:25:20,213
Excuse us. I'm so sorry.

600
00:25:20,214 --> 00:25:21,127
A lot of running.

601
00:25:21,128 --> 00:25:23,260
Oh, [indistinct]. I like that.

602
00:25:24,305 --> 00:25:26,393
- Tristen, what you grabbing?
-Chicken wings.

603
00:25:26,394 --> 00:25:28,438
I would appreciate if
they were just the flat ones.

604
00:25:28,439 --> 00:25:31,398
I'm having a hard time
kind of conceptualizing this.

605
00:25:31,399 --> 00:25:36,011
I just know I want to do some
sort of stuffed chicken wing

606
00:25:36,012 --> 00:25:39,493
with sausage, but I'm really
trying to think through my stunt

607
00:25:39,494 --> 00:25:41,451
and the best way
of delivering it.

608
00:25:41,452 --> 00:25:42,975
It's a cool challenge,

609
00:25:42,976 --> 00:25:45,847
if there was a touch
more time to conceptualize it.

610
00:25:45,848 --> 00:25:47,588
Five minutes.

611
00:25:51,332 --> 00:25:52,898
Did you find
everything that you need?

612
00:25:52,899 --> 00:25:54,508
More than everything.

613
00:25:54,509 --> 00:25:57,773
-$200 on the dot.
- Talk about my budget!

614
00:25:58,469 --> 00:26:00,166
- Whoo!
- Whoo!

615
00:26:00,167 --> 00:26:02,603
- Whole Food drift.
- Thank you!

616
00:26:02,604 --> 00:26:04,431
Boop, boop, boop, boop, boop.

617
00:26:07,653 --> 00:26:09,915
Ha-ha! You guys ready?

618
00:26:09,916 --> 00:26:11,308
Oh, yeah, chef.

619
00:26:14,355 --> 00:26:17,705
Massimo,
don't burn down this restaurant.

620
00:26:20,927 --> 00:26:23,102
- And we're off.
-Let's go.

621
00:26:23,103 --> 00:26:25,105
-We're going.
- I'm so strong.

622
00:26:26,759 --> 00:26:28,455
How you feeling
about your stunt?

623
00:26:28,456 --> 00:26:31,937
My stunt is that it's gonna look
like you're eating a tiramisu,

624
00:26:31,938 --> 00:26:35,636
but instead,
it is going to be savory crepes.

625
00:26:35,637 --> 00:26:37,246
Oh, nice.

626
00:26:37,247 --> 00:26:39,640
Hey, Lana Banana.

627
00:26:39,641 --> 00:26:40,946
- Hi.
- What are you working on?

628
00:26:40,947 --> 00:26:42,556
I'm doing a fish torchon.

629
00:26:42,557 --> 00:26:45,864
And hopefully it's gonna taste
like my mom's fried fish.

630
00:26:45,865 --> 00:26:48,780
Not having an extra 30 minutes
and serving first,

631
00:26:48,781 --> 00:26:50,129
what I need to focus on is

632
00:26:50,130 --> 00:26:51,783
getting my fish
into the seasoning mix...

633
00:26:51,784 --> 00:26:53,915
Oh, yes, it's a little browned.
Hell yeah.

634
00:26:53,916 --> 00:26:56,309
...rolled in torchons
and into the sous vide.

635
00:26:56,310 --> 00:26:58,007
That's paramount.

636
00:26:59,530 --> 00:27:01,314
Oh! Nice. Ahh!

637
00:27:01,315 --> 00:27:03,098
It was giving
Mission Impossible.

638
00:27:03,099 --> 00:27:04,665
Massi, what are you working on?

639
00:27:04,666 --> 00:27:06,319
I'm getting started
on my pastry dough.

640
00:27:06,320 --> 00:27:10,105
That usually takes about
24 hours of rest to do properly.

641
00:27:10,106 --> 00:27:13,152
With my fish en croute,
I do not have any time to lose.

642
00:27:13,153 --> 00:27:15,502
What are you gonna do
to make sure your dough's ready?

643
00:27:15,503 --> 00:27:18,548
I'm gonna roll it out a
little bit and chill it in ice.

644
00:27:18,549 --> 00:27:20,159
A freezer will freeze the dough,

645
00:27:20,160 --> 00:27:21,813
and putting it in a fridge,
it won't be ready in time.

646
00:27:21,814 --> 00:27:23,118
Big, big deal.

647
00:27:23,119 --> 00:27:25,120
I have to be surgically precise.

648
00:27:25,121 --> 00:27:28,036
One misstep will
affect the whole dish.

649
00:27:28,037 --> 00:27:29,909
A lot of pressure.

650
00:27:32,955 --> 00:27:34,434
Vinny, how are you doing, chef?

651
00:27:34,435 --> 00:27:35,696
Doing good.

652
00:27:35,697 --> 00:27:37,220
Chugging along here.

653
00:27:38,526 --> 00:27:40,527
I was doing good.

654
00:27:40,528 --> 00:27:42,834
I'm pretty
excited for this challenge.

655
00:27:42,835 --> 00:27:44,574
I love to be playful with food.

656
00:27:44,575 --> 00:27:46,968
I'm going to set up the smoking
gun so we can do some theatrics.

657
00:27:46,969 --> 00:27:49,188
I'm not necessarily
more comfortable than some

658
00:27:49,189 --> 00:27:51,581
elimination challenges,
but still not quite there,

659
00:27:51,582 --> 00:27:53,019
that's for sure.

660
00:27:55,891 --> 00:27:57,631
Lana, how's your
terrines rolling up?

661
00:27:57,632 --> 00:27:59,067
They're rolling up.

662
00:27:59,068 --> 00:28:00,982
They're quite thin,
but they look cute.

663
00:28:00,983 --> 00:28:02,897
If I can just get them
cooked off and sliced.

664
00:28:02,898 --> 00:28:04,377
I think it'll be alright.

665
00:28:04,378 --> 00:28:06,771
- What are you making, César?
- Artic char.

666
00:28:06,772 --> 00:28:08,207
It's going to be
a tartare of that

667
00:28:08,208 --> 00:28:10,078
with a turmeric custard
and a fish tuile.

668
00:28:10,079 --> 00:28:11,906
Artic char with a custard,

669
00:28:11,907 --> 00:28:13,821
I think is
an interesting combination.

670
00:28:13,822 --> 00:28:16,215
I'm making a miniature CN Tower.

671
00:28:16,216 --> 00:28:20,001
I have this idea of
plating my dish in a tall glass

672
00:28:20,002 --> 00:28:21,699
and I could represent CN Tower

673
00:28:21,700 --> 00:28:23,265
and like,
you're breaking into it,

674
00:28:23,266 --> 00:28:25,572
shatter the glass which
is going to be a fish tuile.

675
00:28:25,573 --> 00:28:27,749
You're going
to rescue the arctic char.

676
00:28:28,663 --> 00:28:30,360
It's mission impossible.

677
00:28:31,622 --> 00:28:33,580
Shuai, what
is your stunt for today?

678
00:28:33,581 --> 00:28:35,756
Serving turducken that's
not traditional turducken.

679
00:28:35,757 --> 00:28:37,279
Chicken comes with bones,

680
00:28:37,280 --> 00:28:38,977
then you gotta take it out.

681
00:28:38,978 --> 00:28:41,240
If you ever had turducken
it's all overcooked.

682
00:28:41,241 --> 00:28:42,894
Having to
pull that out perfectly,

683
00:28:42,895 --> 00:28:44,547
that's seemingly impossible.

684
00:28:44,548 --> 00:28:48,769
I am now starting to glue
all the poultry back together

685
00:28:48,770 --> 00:28:51,729
into a Frankenstein poultry.

686
00:28:51,730 --> 00:28:53,426
This should work.

687
00:28:55,995 --> 00:28:57,779
I'm doing my stuff on emulsion.

688
00:28:58,780 --> 00:29:00,476
Tristen, what are you
working on with your chicken?

689
00:29:00,477 --> 00:29:03,523
Very meticulous task
of deboning chicken wings.

690
00:29:03,524 --> 00:29:06,657
I want to give these
a Viet-cajun spin to it.

691
00:29:07,093 --> 00:29:10,660
I finally come up with
an idea for this stunt

692
00:29:10,661 --> 00:29:12,662
based on Mission Impossible.

693
00:29:12,663 --> 00:29:14,316
When someone pumped their arm

694
00:29:14,317 --> 00:29:17,189
full of
a virus to transport it.

695
00:29:17,190 --> 00:29:18,930
All right, that's going
to have to be enough.

696
00:29:18,931 --> 00:29:23,631
I'm stuffing the chicken wings
with a virus of chicken mousse.

697
00:29:24,632 --> 00:29:27,677
They only have 30 seconds to go
through an obstacle

698
00:29:27,678 --> 00:29:29,244
to get the antidote,

699
00:29:29,245 --> 00:29:31,769
which is the sauce,
before it becomes too cold.

700
00:29:31,770 --> 00:29:34,293
I don't always like to
use prime cuts of things.

701
00:29:34,294 --> 00:29:37,165
I grew up on chicken wings
and other parts,

702
00:29:37,166 --> 00:29:39,951
so I like to kind
of show that part of it.

703
00:29:44,173 --> 00:29:46,392
It might crumble.
Oh no, she's kind of wet.

704
00:29:46,393 --> 00:29:50,788
Normally my mom batters the fish
in like a cornmeal fish fry.

705
00:29:50,789 --> 00:29:53,660
I want to bring that textural
component into the dish,

706
00:29:53,661 --> 00:29:55,096
but it's not crisping up.

707
00:29:55,097 --> 00:29:56,794
My ratio is off.

708
00:29:56,795 --> 00:29:59,144
I feel like this just needs
to cook off, the butter, no?

709
00:29:59,145 --> 00:30:00,754
Did you put
too much butter?

710
00:30:00,755 --> 00:30:02,408
I thought I didn't.
I put almost one to one to one,

711
00:30:02,409 --> 00:30:04,758
which is
what I usually do for crumble.

712
00:30:04,759 --> 00:30:08,632
It won't say fish fry if there's
no crunchy element to it.

713
00:30:08,937 --> 00:30:11,025
Ow, my hand.

714
00:30:11,026 --> 00:30:12,984
Why, why, why?

715
00:30:12,985 --> 00:30:15,204
Anyone seen the paper towels?

716
00:30:22,255 --> 00:30:23,908
Not my best work.

717
00:30:23,909 --> 00:30:25,866
I'm worried because I don't
think my crumble is going to get

718
00:30:25,867 --> 00:30:28,347
crumbly because I put
too much butter inside of it.

719
00:30:28,348 --> 00:30:29,870
- César?
- Yes?

720
00:30:29,871 --> 00:30:31,045
Do you think if I add

721
00:30:31,046 --> 00:30:32,481
some tapioca maltodextrin
to this,

722
00:30:32,482 --> 00:30:34,179
- it'll crumble it up?
-Is it fat?

723
00:30:34,180 --> 00:30:35,093
-There's butter in here.
-Yes.

724
00:30:35,094 --> 00:30:36,877
Yes! I love César.

725
00:30:36,878 --> 00:30:38,574
César fan club!

726
00:30:42,536 --> 00:30:45,320
This is to resemble
laser beams, if you will.

727
00:30:45,321 --> 00:30:46,974
I dyed it green with herbs.

728
00:30:46,975 --> 00:30:49,672
There's always laser beams,
and people have to dodge them.

729
00:30:49,673 --> 00:30:51,892
For my stunt,
these breadstick lasers are

730
00:30:51,893 --> 00:30:54,590
going to sit on top of the bowl,
and then they're going to have

731
00:30:54,591 --> 00:30:57,767
to reach through the laser
beams to get the golden key.

732
00:30:57,768 --> 00:31:00,161
After they get the key,
then they can break the lasers

733
00:31:00,162 --> 00:31:02,382
over the tartar and enjoy.

734
00:31:03,557 --> 00:31:05,123
I don't know where the
this idea came from.

735
00:31:05,124 --> 00:31:07,038
And now you're just
going to take those and make

736
00:31:07,039 --> 00:31:08,343
beet puree, right?

737
00:31:08,344 --> 00:31:09,997
That would
be the three-star way.

738
00:31:09,998 --> 00:31:11,433
How's your crepes,
Bailey?

739
00:31:11,434 --> 00:31:13,044
They're cute.

740
00:31:13,045 --> 00:31:14,523
How's your trout on croute?

741
00:31:14,524 --> 00:31:16,047
Coming along,
coming along, coming along.

742
00:31:16,048 --> 00:31:18,179
Normally,
when I cook this size,

743
00:31:18,180 --> 00:31:20,790
it takes about
half an hour to cook.

744
00:31:20,791 --> 00:31:22,401
I'm shaking.

745
00:31:22,402 --> 00:31:24,969
With 32 minutes, I get
the fish en croute in the oven,

746
00:31:24,970 --> 00:31:28,363
which means I'm going to be
carving at the very last second.

747
00:31:28,364 --> 00:31:30,148
Massi, we're 30 out.
You good?

748
00:31:30,149 --> 00:31:31,801
Nervous.

749
00:31:37,808 --> 00:31:39,113
Nice view.

750
00:31:39,114 --> 00:31:40,723
- Yeah, it's a great view.
-Wow.

751
00:31:40,724 --> 00:31:43,161
Binit, thank you
so much for having all of us.

752
00:31:43,162 --> 00:31:44,597
Fantastic setting.

753
00:31:44,598 --> 00:31:46,381
I have a feeling,
Tarzan, you're going to be

754
00:31:46,382 --> 00:31:49,558
looking out my left, just
wanting to jump off something.

755
00:31:49,559 --> 00:31:51,517
I am tempted.

756
00:31:51,518 --> 00:31:55,347
Tom Cruise put that
adrenaline bug in me.

757
00:31:55,348 --> 00:31:56,957
I kind of want to
jump right now.

758
00:31:56,958 --> 00:31:58,567
Yeah.

759
00:31:58,568 --> 00:32:00,787
In honor of Mission Impossible
and you being here,

760
00:32:00,788 --> 00:32:03,921
we wanted a stunt
along with every dish.

761
00:32:03,922 --> 00:32:07,707
Buddha, what would you do?
This is tailor-made for you.

762
00:32:07,708 --> 00:32:10,275
I've always had this envision
of making a floating island.

763
00:32:10,276 --> 00:32:14,670
The dream was that the meringue
actually floats with helium.

764
00:32:14,671 --> 00:32:18,152
I will say, y'all pantry
looks way different from mine.

765
00:32:20,721 --> 00:32:21,940
20 minutes, guys.

766
00:32:23,115 --> 00:32:25,681
I'm doing
a seafood boil style sauce.

767
00:32:25,682 --> 00:32:27,770
I'm going to
represent the south.

768
00:32:27,771 --> 00:32:29,947
Lana, what you doing
with your little cutie things?

769
00:32:29,948 --> 00:32:31,513
I'm trying to fill my hearts.

770
00:32:31,514 --> 00:32:33,124
I guess that's what
we're all looking for.

771
00:32:33,125 --> 00:32:35,387
I thought heart-shaped pipettes
so it looks super cute

772
00:32:35,388 --> 00:32:37,432
because this is
a dish for my mom.

773
00:32:37,433 --> 00:32:38,999
What's that
you're filling it with?

774
00:32:39,000 --> 00:32:40,914
One's going to be hot
sauce and the other one's

775
00:32:40,915 --> 00:32:42,481
going to be cocktail sauce.

776
00:32:42,482 --> 00:32:45,179
- Giving fish basket vibes.
-Oh, all right.

777
00:32:48,096 --> 00:32:52,795
So, I'm doing bechamel in
between my layers right now.

778
00:32:52,796 --> 00:32:55,494
The crepes are going
to be layered like lasagna.

779
00:32:55,495 --> 00:32:57,409
Actually, this one first.

780
00:32:57,410 --> 00:32:59,454
I'm happy because
I know that it's going to

781
00:32:59,455 --> 00:33:00,890
support the structure.

782
00:33:00,891 --> 00:33:02,892
I don't know if this
is going to look like

783
00:33:02,893 --> 00:33:04,765
a tiramisu, but whatever.

784
00:33:06,114 --> 00:33:07,985
This is much better.

785
00:33:07,986 --> 00:33:09,335
Let's see...

786
00:33:10,031 --> 00:33:12,815
The custard,
it's nice and rich and sweet.

787
00:33:12,816 --> 00:33:16,037
The turmeric gives it
a really beautiful yellow color.

788
00:33:16,733 --> 00:33:18,865
To kind of balance a little bit
of that sweetness

789
00:33:18,866 --> 00:33:21,955
from the custard, I'm doing
a dill and cilantro salsa.

790
00:33:21,956 --> 00:33:24,045
Keeping it bright,
keeping it acidic.

791
00:33:24,698 --> 00:33:26,916
- 28 minutes!
-Oh my god.

792
00:33:26,917 --> 00:33:29,180
This is so ridiculous,
I love it.

793
00:33:29,181 --> 00:33:30,659
The trickiest part about this,

794
00:33:30,660 --> 00:33:32,313
after it's all been
seasoned and dusted,

795
00:33:32,314 --> 00:33:35,708
is rolling a super tight
tube of meat.

796
00:33:37,319 --> 00:33:39,059
I know it all sounds
really gross but it's

797
00:33:39,060 --> 00:33:40,626
going to taste good.

798
00:33:40,627 --> 00:33:43,499
-Jesus Christ, Shuai.
-Big boys.

799
00:33:46,024 --> 00:33:48,503
I slice my torchons into rounds.

800
00:33:48,504 --> 00:33:50,810
It looks dope man. Oh, my God.

801
00:33:50,811 --> 00:33:52,333
Getting that
beautiful mosaic that I worked

802
00:33:52,334 --> 00:33:53,856
so hard to achieve.

803
00:33:53,857 --> 00:33:55,293
So cute.

804
00:33:55,294 --> 00:33:56,860
The cornmeal is crunchy.

805
00:33:57,818 --> 00:33:59,514
We're not there yet,
but we're almost there.

806
00:33:59,515 --> 00:34:01,516
I want the crust
to be really crispy and

807
00:34:01,517 --> 00:34:03,040
beautiful golden brown.

808
00:34:03,041 --> 00:34:06,434
I want the fish inside
the pastry to be rosé.

809
00:34:06,435 --> 00:34:08,045
Three minutes.

810
00:34:08,046 --> 00:34:09,350
How's it looking? Good?

811
00:34:09,351 --> 00:34:11,571
Here comes the slice.
Right at the end.

812
00:34:12,963 --> 00:34:14,181
All right!

813
00:34:14,182 --> 00:34:15,530
We're set up
for success over here.

814
00:34:15,531 --> 00:34:19,056
First slice,
absolutely perfect.

815
00:34:19,057 --> 00:34:20,361
How much time's left?

816
00:34:20,362 --> 00:34:21,928
One minute, 30 seconds.

817
00:34:21,929 --> 00:34:23,582
Back, back,
back, back, back.

818
00:34:23,583 --> 00:34:24,887
Now is go time.

819
00:34:28,196 --> 00:34:29,589
20 seconds.

820
00:34:30,633 --> 00:34:32,417
Looks good, we're good.

821
00:34:32,418 --> 00:34:34,462
Oh man, that was a hard one.

822
00:34:38,380 --> 00:34:40,251
-Hello.
- Hi, hello.

823
00:34:40,252 --> 00:34:41,643
Massimo,
tell us about what you made

824
00:34:41,644 --> 00:34:43,123
for us and what the stunt is.

825
00:34:43,124 --> 00:34:44,255
Kind of went with more

826
00:34:44,256 --> 00:34:45,691
of a literal sense of a stunt.

827
00:34:45,692 --> 00:34:48,563
So, I decided to cook
you a trout en croute.

828
00:34:48,564 --> 00:34:51,088
There's a huge variable
of success that is out of

829
00:34:51,089 --> 00:34:53,394
your control when you
cook a protein in pastry.

830
00:34:53,395 --> 00:34:55,396
The dough was made today.

831
00:34:55,397 --> 00:34:58,573
A emulsion with saffron
and fondue tomate.

832
00:34:58,574 --> 00:35:00,314
- Louis the XV.
-I love this guy.

833
00:35:00,315 --> 00:35:01,663
My favorite of the Louis's.

834
00:35:01,664 --> 00:35:03,361
- I love you.
-Thank you.

835
00:35:03,362 --> 00:35:04,927
Bon appétit guys.

836
00:35:04,928 --> 00:35:07,104
Lana, can you tell us about
your dish and your stunt?

837
00:35:07,105 --> 00:35:08,757
You got to follow up to that?

838
00:35:08,758 --> 00:35:11,020
-I-- You know what?
-They're used to it.

839
00:35:11,021 --> 00:35:12,761
Yeah, we're used to it.

840
00:35:12,762 --> 00:35:16,330
I am trying to recreate
my mom's fried fish basket.

841
00:35:16,331 --> 00:35:19,072
So, it's a torchon of fish.

842
00:35:19,073 --> 00:35:21,292
The sauces are like
choose your own adventure.

843
00:35:21,293 --> 00:35:22,771
One's a hot sauce.

844
00:35:22,772 --> 00:35:25,034
The other one is
a cocktail gelée.

845
00:35:25,035 --> 00:35:27,472
On the side is tartar
sauce hollandaise and

846
00:35:27,473 --> 00:35:29,865
a cornmeal crumble.

847
00:35:29,866 --> 00:35:31,954
So, the stunt
would be like illusion.

848
00:35:31,955 --> 00:35:33,652
The idea is when
you eat it all together,

849
00:35:33,653 --> 00:35:35,219
it's supposed to taste
like my mom's fried fish.

850
00:35:35,220 --> 00:35:37,177
- All right. Thank you chefs.
-Thank you.

851
00:35:37,178 --> 00:35:38,484
Thank you.

852
00:35:39,006 --> 00:35:41,616
Buddha, if I remember correctly,
you've made a lot of en croute.

853
00:35:41,617 --> 00:35:43,836
- How was Massimo's?
- I thought it was fantastic.

854
00:35:43,837 --> 00:35:47,274
Two hours to make pastry,
bake it, fill it up.

855
00:35:47,275 --> 00:35:49,537
- I mean, kudos to him.
- I think it's executed great.

856
00:35:49,538 --> 00:35:51,583
I think it's seasoned well.
It's very tasty.

857
00:35:51,584 --> 00:35:53,802
Is it a big stunt?
No, but it's a big risk.

858
00:35:53,803 --> 00:35:55,630
First take. You don't
go back and do this again.

859
00:35:55,631 --> 00:35:57,284
Ran out of time.
The sun is going down.

860
00:35:57,285 --> 00:35:58,720
You got to get the shot.

861
00:35:58,721 --> 00:36:00,461
- You got the shot.
-Only one shot.

862
00:36:00,462 --> 00:36:02,159
Mission accomplished.

863
00:36:02,160 --> 00:36:03,812
-Feel good about it?
- Yeah.

864
00:36:03,813 --> 00:36:06,511
Tarzan, let's start
with you on Lana's dish.

865
00:36:06,512 --> 00:36:09,818
I love the heart behind it.

866
00:36:09,819 --> 00:36:11,256
No pun intended.

867
00:36:11,952 --> 00:36:14,040
It really brought me
back to New Orleans and

868
00:36:14,041 --> 00:36:15,824
the thought about
my mom's fried food,

869
00:36:15,825 --> 00:36:18,827
and it just didn't
hit the mark for me.

870
00:36:18,828 --> 00:36:22,004
For me, it was this
fried pile of cornmeal.

871
00:36:22,005 --> 00:36:23,484
It tasted raw.

872
00:36:23,485 --> 00:36:25,225
Yeah,
the crumble was a big no.

873
00:36:25,226 --> 00:36:28,315
The seasoning was good,
but I never got what

874
00:36:28,316 --> 00:36:29,708
she wanted to execute.

875
00:36:29,709 --> 00:36:31,405
She tried to
deconstruct her fried food,

876
00:36:31,406 --> 00:36:33,015
and the fried part didn't work.

877
00:36:33,016 --> 00:36:34,974
You know, it tasted like
my mom's fried fish sandwich.

878
00:36:34,975 --> 00:36:36,193
Oh, yeah?

879
00:36:38,848 --> 00:36:41,023
Remember how we said we were
going to make it small and cute?

880
00:36:41,024 --> 00:36:42,373
Well, that didn't happen.

881
00:36:42,374 --> 00:36:43,635
Gotta see if I can

882
00:36:43,636 --> 00:36:45,245
get them to look
like the CN Tower.

883
00:36:45,246 --> 00:36:46,986
Five minutes, César.

884
00:36:46,987 --> 00:36:49,641
I feel like I should cut them
smaller, but [bleep] it.

885
00:36:49,642 --> 00:36:53,210
César, all of his dishes
are so dainty and beautiful,

886
00:36:53,211 --> 00:36:56,865
and then I've got this,
like, thick slice of tiramisu,

887
00:36:56,866 --> 00:36:58,606
but I think
they look super cute.

888
00:36:58,607 --> 00:37:01,436
So, I hope
the judges feel the same.

889
00:37:02,220 --> 00:37:04,569
- Is that your fish tuile?
-Yep.

890
00:37:04,570 --> 00:37:06,658
These tuiles
are cooking quickly.

891
00:37:06,659 --> 00:37:08,529
Some of them are burning.

892
00:37:08,530 --> 00:37:10,270
Too hot, too hot, too hot.

893
00:37:10,271 --> 00:37:11,838
So I have to, like, pivot.

894
00:37:13,709 --> 00:37:15,884
I grab some nonstick pans,
and I'm just going

895
00:37:15,885 --> 00:37:17,234
to have to
do these individually.

896
00:37:17,235 --> 00:37:19,366
One minute and 22 seconds.

897
00:37:19,367 --> 00:37:22,543
The tuile, can't rush it,
but I also need to rush it.

898
00:37:28,637 --> 00:37:30,900
And end.

899
00:37:31,727 --> 00:37:33,119
I'm pretty pissed at myself.

900
00:37:33,120 --> 00:37:34,729
The tuiles look sloppy.

901
00:37:34,730 --> 00:37:37,297
I wanted to take more time
on the shape and, you know,

902
00:37:37,298 --> 00:37:39,386
make them beautiful,
but time got away from me.

903
00:37:41,000 --> 00:37:47,074
Support us and become VIP member 
to remove all ads from www.OpenSubtitles.org

904
00:37:49,919 --> 00:37:52,269
-Thank you.
- Oh, wow.

905
00:37:52,270 --> 00:37:54,314
Now, I think this is
tickling my fancy.

906
00:37:54,315 --> 00:37:55,489
I was like, ooh.

907
00:37:55,490 --> 00:37:57,057
Wait, is this not dessert?

908
00:37:57,579 --> 00:37:59,058
I think that's the trick.

909
00:37:59,059 --> 00:38:00,713
I think it's supposed to
look like dessert, but it's not.

910
00:38:02,018 --> 00:38:04,542
Bailey, tell us about what
you made, and your stunt.

911
00:38:04,543 --> 00:38:07,196
So, I made tiramisu fugazi.

912
00:38:07,197 --> 00:38:12,027
So I made a porcini crespelle,
a norcina sausage bolognese,

913
00:38:12,028 --> 00:38:15,074
bechamel layered in with just a
little bit of truffle, and then

914
00:38:15,075 --> 00:38:19,426
a finishing olive oil powder
to look like the powdered sugar.

915
00:38:19,427 --> 00:38:22,690
-César?
- This is a miniature CN Tower.

916
00:38:22,691 --> 00:38:25,214
So, your mission is to
break into it through the

917
00:38:25,215 --> 00:38:26,955
fish tuile that's on top.

918
00:38:26,956 --> 00:38:28,348
Inside you'll find arctic char.

919
00:38:28,349 --> 00:38:30,872
Your secret weapon
is going to be sauce.

920
00:38:30,873 --> 00:38:32,526
So make sure to grab one.

921
00:38:32,527 --> 00:38:35,834
The arctic char is surrounded
by a turmeric custard.

922
00:38:35,835 --> 00:38:37,531
What's the sweet taste in this?

923
00:38:37,532 --> 00:38:39,359
A little bit of romaine
jam, and then there's a little

924
00:38:39,360 --> 00:38:41,274
- sweetness in the custard.
- Ah, okay.

925
00:38:41,275 --> 00:38:43,103
- Thanks, all.
-Thank you.

926
00:38:43,495 --> 00:38:45,800
Patrick, how are you
finding Bailey's dish?

927
00:38:45,801 --> 00:38:48,107
My first bite,
I thought it was quite tasty.

928
00:38:48,108 --> 00:38:49,543
I thought it was seasoned well.

929
00:38:49,544 --> 00:38:50,979
It is very satisfying

930
00:38:50,980 --> 00:38:54,026
in terms of that rich,
umami meatiness.

931
00:38:54,027 --> 00:38:56,333
Crepes are a little thick
and doughy, but I love the idea

932
00:38:56,334 --> 00:38:58,900
of serving us a savory dish
that looks like dessert.

933
00:38:58,901 --> 00:39:00,162
I feel deceived, though.

934
00:39:00,163 --> 00:39:02,775
- Betrayed?
- Yeah. Yeah.

935
00:39:04,429 --> 00:39:07,039
Martine, are you enjoying
the sweetness of César's dish?

936
00:39:07,040 --> 00:39:09,694
The oil from the
tuile melt with the custard

937
00:39:09,695 --> 00:39:11,565
don't bring everything together.

938
00:39:11,566 --> 00:39:13,262
The fish was
handled really nicely.

939
00:39:13,263 --> 00:39:15,700
Presentation was great,
but it needed some acidity

940
00:39:15,701 --> 00:39:17,397
- to cut through that sweetness.
- Yeah.

941
00:39:17,398 --> 00:39:19,704
I'm finding the tuile
to be somewhat burnt.

942
00:39:19,705 --> 00:39:20,835
And mine's
inconsistently cooked.

943
00:39:20,836 --> 00:39:22,228
I'm a big sweet person,

944
00:39:22,229 --> 00:39:24,099
so when I taste the sweet,
I was like, hmm.

945
00:39:24,100 --> 00:39:26,232
And the fish was good,
but together, I don't know.

946
00:39:26,233 --> 00:39:28,756
You prefer your sweets
after the fish course.

947
00:39:28,757 --> 00:39:29,888
Yes, exactly.

948
00:39:29,889 --> 00:39:31,280
Yours looked really cute,

949
00:39:31,281 --> 00:39:32,934
- though, too.
- Yeah, I like the colors.

950
00:39:32,935 --> 00:39:35,763
I did have a different
idea of what these stunts

951
00:39:35,764 --> 00:39:37,461
were going to look like.

952
00:39:37,462 --> 00:39:39,985
Hopefully, somebody has, like,
the sparklers in their next food

953
00:39:39,986 --> 00:39:42,683
so I can at least say,
whoa, there's some danger.

954
00:39:42,684 --> 00:39:43,815
Watch out.

955
00:39:45,600 --> 00:39:49,298
This is to resemble
the laser beams, if you will.

956
00:39:49,299 --> 00:39:51,300
Did I think I'd be
making laser beams out

957
00:39:51,301 --> 00:39:54,521
of crostini breadsticks
- on Top Chef?
- No.

958
00:39:54,522 --> 00:39:58,831
But always something different,
so here I am making lasers.

959
00:40:00,093 --> 00:40:01,963
Going to deep
fry my chicken wings.

960
00:40:01,964 --> 00:40:03,835
- Time?
-Seven minutes.

961
00:40:03,836 --> 00:40:06,054
Preplating the beef
tartare and putting little

962
00:40:06,055 --> 00:40:08,275
pockets of foie
gras mousse inside of it.

963
00:40:09,668 --> 00:40:11,103
Oh, yeah, that's great.

964
00:40:11,104 --> 00:40:12,626
Duck is like a nice medium.

965
00:40:12,627 --> 00:40:14,411
Mousse is cooked through,
chicken is cooked through.

966
00:40:14,412 --> 00:40:15,847
-It does look good.
-Thank you.

967
00:40:15,848 --> 00:40:17,457
How are your
chicken wings, chef?

968
00:40:17,458 --> 00:40:18,589
They look good.

969
00:40:18,590 --> 00:40:20,112
Cooked through and very small

970
00:40:20,113 --> 00:40:22,027
compared to yours.

971
00:40:22,028 --> 00:40:24,073
- Time?
-3:20.

972
00:40:25,553 --> 00:40:30,470
I'm decanting my sauce into
my pitchers and I am placing

973
00:40:30,471 --> 00:40:34,474
the dry ice into my Dutch oven,
which will create a mist.

974
00:40:34,475 --> 00:40:37,390
All right, guys,
54 seconds.

975
00:40:37,391 --> 00:40:40,175
I use dry ice for presentations
every once in a while,

976
00:40:40,176 --> 00:40:42,482
but timing on
it can be really finicky.

977
00:40:44,877 --> 00:40:49,358
Five, four, three, two, one.

978
00:40:55,278 --> 00:40:56,975
Thank you.

979
00:40:56,976 --> 00:40:59,152
-Smells good.
-Pretty.

980
00:41:00,022 --> 00:41:02,328
- Excuse my reach, here.
- Yeah, yeah, yeah.

981
00:41:02,329 --> 00:41:06,072
I feel like this is going
to self-destruct any second now.

982
00:41:06,812 --> 00:41:08,508
- Vinny.
-Okay, here we go.

983
00:41:08,509 --> 00:41:11,859
All right, judges, for your
mission today, you need to try

984
00:41:11,860 --> 00:41:13,992
and extract the key
out of the lasers...

985
00:41:13,993 --> 00:41:15,297
Oh, they're lasers.

986
00:41:15,298 --> 00:41:16,777
...while the smoke is going.

987
00:41:16,778 --> 00:41:18,344
I got the key.

988
00:41:18,345 --> 00:41:20,389
Once you acquire the key
and get through the lasers,

989
00:41:20,390 --> 00:41:23,131
it is a beef tartare
with marinated beets on top,

990
00:41:23,132 --> 00:41:25,220
the flavors of harissa,
and preserved Meyer lemon,

991
00:41:25,221 --> 00:41:27,267
with a little bit of
foie gras mousse inside.

992
00:41:29,138 --> 00:41:31,096
-Shuai?
- I'm sticking with my trashy

993
00:41:31,097 --> 00:41:32,793
fantasy theme this
whole entire season.

994
00:41:32,794 --> 00:41:34,229
I made a turducken.

995
00:41:34,230 --> 00:41:36,884
So it's chicken with
a turkey mousse and then

996
00:41:36,885 --> 00:41:38,407
a duck breast in the middle.

997
00:41:38,408 --> 00:41:40,540
There's a whipped
potato and leek underneath it

998
00:41:40,541 --> 00:41:41,976
with chicken gravy.

999
00:41:41,977 --> 00:41:43,718
On the side is
buttered peas and carrots.

1000
00:41:44,545 --> 00:41:46,981
- Tristen?
- So this is Chicken Impossible.

1001
00:41:46,982 --> 00:41:50,289
Chicken wing stuffed
with a virus of crab and

1002
00:41:50,290 --> 00:41:52,813
andouille sausage
and a chicken mousse.

1003
00:41:52,814 --> 00:41:54,380
You need to
pour the antidote on it.

1004
00:41:54,381 --> 00:41:57,731
You have 30 seconds
to get the stuff out or else

1005
00:41:57,732 --> 00:41:58,993
your sauce
will get too cold.

1006
00:42:00,909 --> 00:42:02,475
It's frozen.

1007
00:42:02,476 --> 00:42:04,259
I think
I already have it.

1008
00:42:04,260 --> 00:42:05,871
Well,
you have 30 seconds.

1009
00:42:06,306 --> 00:42:08,916
There we go.

1010
00:42:08,917 --> 00:42:10,179
- Thanks, Tristen.
-We failed.

1011
00:42:10,571 --> 00:42:13,007
The antidote,
it's an Americane flavored

1012
00:42:13,008 --> 00:42:15,140
like the
Viet-cajun seafood boil.

1013
00:42:15,141 --> 00:42:17,796
- Thank you, chefs.
- Sorry.

1014
00:42:22,975 --> 00:42:24,410
Mine's completely frozen.

1015
00:42:24,411 --> 00:42:26,847
- Vinny's-- It's frozen.
-It's totally frozen.

1016
00:42:36,249 --> 00:42:37,771
Vinny's is totally frozen.

1017
00:42:37,772 --> 00:42:40,774
The mission was to make
the ice pop out of raw beef.

1018
00:42:40,775 --> 00:42:43,255
Awesome. Nailed it.

1019
00:42:43,256 --> 00:42:44,952
The only thing
I got is foie gras.

1020
00:42:44,953 --> 00:42:47,128
My initial bite was a little
bit of mousse and that was it.

1021
00:42:47,129 --> 00:42:48,652
I ate it
before it got frozen.

1022
00:42:48,653 --> 00:42:50,349
Some acidity in the
pickled vegetables on the top.

1023
00:42:50,350 --> 00:42:52,177
Tartare was fine,
the foie gras mousse was fine.

1024
00:42:52,178 --> 00:42:55,354
But in terms of the story,
I was blown away.

1025
00:42:55,355 --> 00:42:57,225
The key, the lasers...

1026
00:42:57,226 --> 00:42:59,445
If he levitated
away from the dry ice,

1027
00:42:59,446 --> 00:43:01,490
it could be a very interesting
dish that we were looking for.

1028
00:43:01,491 --> 00:43:03,144
I would like to eat it.

1029
00:43:03,145 --> 00:43:04,319
Here.

1030
00:43:04,320 --> 00:43:06,017
It's totally rock solid.

1031
00:43:06,018 --> 00:43:07,497
Oh, no, no.

1032
00:43:08,890 --> 00:43:11,065
Martine, how are you
finding Shuai's dish?

1033
00:43:11,066 --> 00:43:14,373
He had a nice crispy texture,
but I would love more

1034
00:43:14,374 --> 00:43:17,289
of the veg for
the portion of the meat.

1035
00:43:17,290 --> 00:43:19,334
The turducken
is well constructed.

1036
00:43:19,335 --> 00:43:21,772
Executed in two hours,
it's pretty good,

1037
00:43:21,773 --> 00:43:23,469
but I don't really
know what the stunt is.

1038
00:43:23,470 --> 00:43:24,557
The stunt wasn't there
for the audience, so.

1039
00:43:24,558 --> 00:43:26,515
It's not much of a stretch.

1040
00:43:26,516 --> 00:43:29,083
Anyone wants a slice
of turducken, there's plenty.

1041
00:43:29,084 --> 00:43:30,650
Buddha, did you like Tristen's

1042
00:43:30,651 --> 00:43:32,434
version of his
Houston crab boil?

1043
00:43:32,435 --> 00:43:35,002
It was tasty,
textural, well-seasoned.

1044
00:43:35,003 --> 00:43:37,048
The dish, out of point
of view, it was delicious.

1045
00:43:37,049 --> 00:43:39,137
I thought the sauce was
the best thing we ate today.

1046
00:43:39,138 --> 00:43:41,008
- It was like restaurant-ready.
- Yeah.

1047
00:43:41,009 --> 00:43:42,793
There's a lot of smokiness,

1048
00:43:42,794 --> 00:43:45,970
there's a lot of
Vietnamese herbaceous notes.

1049
00:43:45,971 --> 00:43:47,580
Flavor-wise,
I thought it was the best dish.

1050
00:43:47,581 --> 00:43:50,670
But then his trick,
he couldn't pull it off.

1051
00:43:50,671 --> 00:43:52,280
I think if we
gave him a take two,

1052
00:43:52,281 --> 00:43:54,326
- he would've did better.
- Yeah.

1053
00:43:54,327 --> 00:43:56,590
My sauce froze in my
little presentation, but...

1054
00:43:58,984 --> 00:44:00,114
Whoa!

1055
00:44:00,115 --> 00:44:01,594
We did have some good,

1056
00:44:01,595 --> 00:44:04,292
- tasty bites of food.
- We got some tasty food,

1057
00:44:04,293 --> 00:44:06,251
just a lot of stuff didn't
really fit the challenge.

1058
00:44:06,252 --> 00:44:08,906
There are only really
a couple standout dishes,

1059
00:44:08,907 --> 00:44:10,864
and the Quickfires
are going to come into play.

1060
00:44:10,865 --> 00:44:13,562
Binit, thank you for having us.
Beautiful restaurant.

1061
00:44:13,563 --> 00:44:15,260
Martine, Patrick,
thank you for being here.

1062
00:44:15,261 --> 00:44:16,783
- Thank you.
- Thanks for having us.

1063
00:44:16,784 --> 00:44:18,306
The rest of us should
all jump off the building.

1064
00:44:18,307 --> 00:44:19,874
To judges table.

1065
00:44:20,919 --> 00:44:23,530
- Don't forget the parachute.
- Safety first.

1066
00:44:36,761 --> 00:44:41,590
Tristen, Bailey,
and Massimo, please stay here.

1067
00:44:41,591 --> 00:44:43,244
The rest of
you can move to the side.

1068
00:44:47,989 --> 00:44:49,511
The three of you
are standing here

1069
00:44:49,512 --> 00:44:53,515
because you had our
favorite dishes of the day.

1070
00:44:53,516 --> 00:44:55,430
- Congratulations.
-Yay.

1071
00:44:58,086 --> 00:45:00,348
Massimo,
I've done wellingtons before

1072
00:45:00,349 --> 00:45:01,828
inside the Top Chefkitchen.

1073
00:45:01,829 --> 00:45:04,135
It's definitely
a very hard thing to do,

1074
00:45:04,136 --> 00:45:05,527
and I thought you
did extremely well.

1075
00:45:05,528 --> 00:45:07,312
When you said that
you made your own dough,

1076
00:45:07,313 --> 00:45:08,748
I almost fell off my chair.

1077
00:45:08,749 --> 00:45:11,578
This was me running
through a wall for you.

1078
00:45:12,622 --> 00:45:15,015
Was the dough the first
thing you started to make?

1079
00:45:15,016 --> 00:45:18,323
Yeah. I ended up putting it
sous vide, rolling it out,

1080
00:45:18,324 --> 00:45:20,455
- and chilling it in ice water.
- Clever.

1081
00:45:20,456 --> 00:45:23,545
The dough is the
magic in that dish.

1082
00:45:23,546 --> 00:45:25,112
Thank you.
It means the world.

1083
00:45:25,113 --> 00:45:28,202
Bailey, did your dish
turn out how you wanted it?

1084
00:45:28,203 --> 00:45:30,030
I was very happy with it.

1085
00:45:30,031 --> 00:45:31,684
Your dish was so satisfying.

1086
00:45:31,685 --> 00:45:34,948
Rich and heavy in
all the really great ways.

1087
00:45:34,949 --> 00:45:39,344
It was just the savory bomb
that you expected it to be.

1088
00:45:39,345 --> 00:45:40,998
- Thank you.
-When it came out,

1089
00:45:40,999 --> 00:45:43,304
it almost felt like
it was a stunt double.

1090
00:45:43,305 --> 00:45:44,741
Stunt.

1091
00:45:44,742 --> 00:45:47,091
I don't trust you
anymore because I kept

1092
00:45:47,092 --> 00:45:50,311
seeing the tiramisu,
but once I got past it,

1093
00:45:50,312 --> 00:45:51,791
I had to say, listen,
you're not eating sweets.

1094
00:45:51,792 --> 00:45:54,185
The dish itself
was really good to eat.

1095
00:45:54,186 --> 00:45:55,577
Thank you.

1096
00:45:55,578 --> 00:45:57,362
Tristen,
could you tell us a little

1097
00:45:57,363 --> 00:45:58,798
bit more about how
you came up with that dish?

1098
00:45:58,799 --> 00:46:00,669
There was a Mission Impossible

1099
00:46:00,670 --> 00:46:02,149
where there was a virus
and the only way to transport

1100
00:46:02,150 --> 00:46:03,934
the virus was within themselves.

1101
00:46:03,935 --> 00:46:06,327
I feel like the stunts in
Mission Impossibleare always

1102
00:46:06,328 --> 00:46:08,286
so fiddly work,
so I wanted to add

1103
00:46:08,287 --> 00:46:09,853
my technique that
I've learned growing up.

1104
00:46:09,854 --> 00:46:11,419
And then I just wanted to
put you guys on the clock like

1105
00:46:11,420 --> 00:46:13,073
you put me on the
clock all the time.

1106
00:46:14,946 --> 00:46:16,990
I really enjoyed
the flavors that you had.

1107
00:46:16,991 --> 00:46:19,297
Hearing more about the story,
that's really cool.

1108
00:46:19,298 --> 00:46:20,689
Thank you. That means a lot.

1109
00:46:20,690 --> 00:46:22,474
The flavors
were absolutely delicious.

1110
00:46:22,475 --> 00:46:24,128
The sauce was beautiful.

1111
00:46:24,129 --> 00:46:25,738
In fact,
Patrick thought the sauce

1112
00:46:25,739 --> 00:46:27,696
was the best
thing he tasted all day.

1113
00:46:27,697 --> 00:46:28,828
Thank you.

1114
00:46:28,829 --> 00:46:30,308
Tarzan and Buddha,
as our guest judges,

1115
00:46:30,309 --> 00:46:31,745
you get to announce our winner.

1116
00:46:32,224 --> 00:46:35,966
The winning chef today
took a risk and gave us

1117
00:46:35,967 --> 00:46:37,707
a delicious dish.

1118
00:46:38,578 --> 00:46:40,057
And the winner is...

1119
00:46:45,759 --> 00:46:47,326
Massimo.

1120
00:46:47,979 --> 00:46:49,240
Thank you, guys.

1121
00:46:49,241 --> 00:46:50,720
Thank you.

1122
00:46:52,548 --> 00:46:54,375
In hockey,
they say you gotta learn

1123
00:46:54,376 --> 00:46:56,638
how to lose
before you learn how to win.

1124
00:46:56,639 --> 00:46:58,727
And the competition started off,

1125
00:46:58,728 --> 00:47:00,729
I wasn't getting
the success I wanted.

1126
00:47:00,730 --> 00:47:03,603
I fell at the bottom
a few times, and now...

1127
00:47:04,473 --> 00:47:06,039
I'm on cloud nine.

1128
00:47:06,040 --> 00:47:07,519
Massimo, congratulations.

1129
00:47:07,520 --> 00:47:10,652
You just won $10,000
and two tickets for you

1130
00:47:10,653 --> 00:47:12,437
and a guest to go to
the premiere of the new

1131
00:47:12,438 --> 00:47:15,657
Mission Impossiblemovie,
courtesy of Paramount Pictures.

1132
00:47:15,658 --> 00:47:18,573
Cool. Thank you so much.

1133
00:47:18,574 --> 00:47:20,401
We'll be
sitting next to each other.

1134
00:47:20,402 --> 00:47:21,708
Awesome.

1135
00:47:22,317 --> 00:47:24,405
All right, chefs, the three
of you can step to the side.

1136
00:47:24,406 --> 00:47:26,060
Thank you very much.

1137
00:47:26,974 --> 00:47:32,371
Lana, Vinny, and César,
please step forward.

1138
00:47:37,245 --> 00:47:39,594
Chefs, the three of you
had our least favorite dishes of

1139
00:47:39,595 --> 00:47:41,901
the day, and one of
you will be eliminated.

1140
00:47:50,041 --> 00:47:52,477
Lana, let's start with you.
What was in the crumble?

1141
00:47:52,478 --> 00:47:54,871
I made a crumble
with AP, cornmeal,

1142
00:47:54,872 --> 00:47:56,916
the spice blend,
some butter,

1143
00:47:56,917 --> 00:47:58,875
and then
I cooked that down,

1144
00:47:58,876 --> 00:48:00,920
and I folded in a little
bit of maltodextrin to

1145
00:48:00,921 --> 00:48:03,967
give it that powdery
kind of look to it.

1146
00:48:03,968 --> 00:48:06,708
When you say you cooked
that down, in a sauté pan?

1147
00:48:06,709 --> 00:48:08,145
No, I put it in the oven.
I baked it.

1148
00:48:08,146 --> 00:48:10,974
The big problem is that
the cornmeal never

1149
00:48:10,975 --> 00:48:12,845
- became hydrated at all.
- Okay.

1150
00:48:12,846 --> 00:48:16,415
Felt like the cornmeal was
a bit dry and crunchy-sandy.

1151
00:48:16,981 --> 00:48:19,199
It was just
that connection between

1152
00:48:19,200 --> 00:48:21,636
the fish and the fry
that I really couldn't get

1153
00:48:21,637 --> 00:48:22,986
because they were
texturally off for me.

1154
00:48:22,987 --> 00:48:24,422
Totally.

1155
00:48:24,423 --> 00:48:26,380
Vinny,
how'd the day go for you?

1156
00:48:26,381 --> 00:48:28,687
The day went well overall,

1157
00:48:28,688 --> 00:48:31,690
but I think timing was a little
frustrating on my end.

1158
00:48:31,691 --> 00:48:34,345
I slowly saw the tartare
start to freeze in front of you.

1159
00:48:34,346 --> 00:48:36,914
How long was
the dish on the dry ice?

1160
00:48:37,436 --> 00:48:38,958
90 seconds, maybe?

1161
00:48:38,959 --> 00:48:42,920
Dry ice can freeze a thin
layer of raw beef in 10 seconds.

1162
00:48:43,529 --> 00:48:45,182
I enjoyed it,
the smoke and everything.

1163
00:48:45,183 --> 00:48:46,357
That was so cool.

1164
00:48:46,358 --> 00:48:47,793
But oftentimes in movies,

1165
00:48:47,794 --> 00:48:49,316
we just have the big
action stuff,

1166
00:48:49,317 --> 00:48:50,883
and there's like
nothing behind it.

1167
00:48:50,884 --> 00:48:52,754
I feel like that's what
happened in this situation

1168
00:48:52,755 --> 00:48:54,235
where he couldn't eat the dish.

1169
00:48:54,975 --> 00:48:57,977
César, are you surprised
to be standing here?

1170
00:48:57,978 --> 00:49:00,893
My storytelling
didn't do so well.

1171
00:49:00,894 --> 00:49:03,026
César, if you came to the
table and said your stunt was to

1172
00:49:03,027 --> 00:49:05,811
take salmon and turn it into a
dessert, you would've nailed it.

1173
00:49:05,812 --> 00:49:09,293
The dish was exceedingly
sweet and the fish tuile,

1174
00:49:09,294 --> 00:49:10,555
it was burnt.

1175
00:49:10,556 --> 00:49:12,557
The dish suffered from

1176
00:49:12,558 --> 00:49:13,906
the need for some editing.

1177
00:49:13,907 --> 00:49:16,213
It was just so
many contrasting flavors.

1178
00:49:16,214 --> 00:49:17,344
Okay.

1179
00:49:17,345 --> 00:49:18,693
I felt the turmeric custard was

1180
00:49:18,694 --> 00:49:20,652
just a little bit
too overpowering.

1181
00:49:20,653 --> 00:49:23,002
Was there a specific
sort of flavor profile or

1182
00:49:23,003 --> 00:49:25,048
sort of cuisine
that you were looking at?

1183
00:49:25,049 --> 00:49:28,225
I was playing off
of fresh flavors and textures,

1184
00:49:28,226 --> 00:49:30,706
but I guess, yeah,
it didn't come together.

1185
00:49:31,142 --> 00:49:33,926
All right, chefs. We'll call
you back in a little bit.

1186
00:49:33,927 --> 00:49:35,450
Thank you.

1187
00:49:38,627 --> 00:49:41,020
- It's hard.
- Shucks.

1188
00:49:41,021 --> 00:49:42,457
It's hard.

1189
00:49:43,415 --> 00:49:45,243
I think it's my time.

1190
00:49:45,939 --> 00:49:47,766
-Congratulations.
-Congrats, Massimo.

1191
00:49:47,767 --> 00:49:49,508
Yeah. Congrats, Massimo.

1192
00:49:50,291 --> 00:49:52,553
- I'm scared.
- You should be fine.

1193
00:49:52,554 --> 00:49:54,121
You won your Quickfire.

1194
00:49:54,904 --> 00:49:56,993
They'll be taking
that into consideration.

1195
00:49:56,994 --> 00:49:58,298
We'll see.

1196
00:49:58,299 --> 00:50:00,344
When you look at Lana's,
outside of the cornmeal,

1197
00:50:00,345 --> 00:50:03,260
which was a glaring problem,
how was the rest of the dish?

1198
00:50:03,261 --> 00:50:05,262
The description that
we got was that she was

1199
00:50:05,263 --> 00:50:07,046
trying to create an illusion.

1200
00:50:07,047 --> 00:50:09,309
- Was no illusion.
- There was no illusion to it.

1201
00:50:09,310 --> 00:50:12,965
If I ate it with my eyes closed,
I would never have gotten that.

1202
00:50:12,966 --> 00:50:16,187
I would be upset that I spent
a lot of money for this dish.

1203
00:50:16,622 --> 00:50:18,579
I'm so angry with myself.

1204
00:50:18,580 --> 00:50:20,842
It's like running the marathon,
and then you're 10 feet

1205
00:50:20,843 --> 00:50:22,844
from the finish line,
and you fall flat on your face.

1206
00:50:22,845 --> 00:50:24,455
- And then we got frozen tartar.
- Oh, my God.

1207
00:50:24,456 --> 00:50:26,326
Should've served it chiseled.
Could've chiseled it out.

1208
00:50:26,327 --> 00:50:28,633
Honestly,
it would have been a good stunt.

1209
00:50:28,634 --> 00:50:33,116
When you can't actually eat a
dish, what do you do with that?

1210
00:50:33,117 --> 00:50:36,162
It's very hard to watch someone
make an error like that with

1211
00:50:36,163 --> 00:50:38,991
the dry ice because I don't feel
like he would be in the position

1212
00:50:38,992 --> 00:50:41,167
that he is right now if
that wasn't the take on it.

1213
00:50:41,168 --> 00:50:43,952
It just feels like he
was sabotaged at the end by

1214
00:50:43,953 --> 00:50:46,869
the evil genius who came
in and froze everything.

1215
00:50:47,870 --> 00:50:49,436
Being at the bottom
for the Quickfire,

1216
00:50:49,437 --> 00:50:51,308
I was like, I need to
make sure everything's good.

1217
00:50:51,309 --> 00:50:54,963
And then with the extra time,
I just, I don't know.

1218
00:50:54,964 --> 00:50:56,356
It sucks.

1219
00:50:56,357 --> 00:50:57,749
César's dish.

1220
00:50:57,750 --> 00:50:59,751
Overwhelmingly
sweet and confused.

1221
00:50:59,752 --> 00:51:01,231
- Also burnt.
- Very burnt,

1222
00:51:01,232 --> 00:51:03,320
although I love
the sweetness of it.

1223
00:51:03,321 --> 00:51:05,713
- For dessert, it's good.
- Yeah, for dessert.

1224
00:51:05,714 --> 00:51:07,411
But for a tartare,
it is not.

1225
00:51:07,412 --> 00:51:10,240
I don't see where it
was going flavor-wise,

1226
00:51:10,241 --> 00:51:12,852
and I don't see where
it was going stunt-wise as well.

1227
00:51:13,418 --> 00:51:16,943
But listen, we also have
to factor in the Quickfires.

1228
00:51:17,335 --> 00:51:20,337
Lana won the Quickfire
and it was excellent, her dish.

1229
00:51:20,338 --> 00:51:23,862
- Yeah. Great.
- Is it okay to say she's safe?

1230
00:51:23,863 --> 00:51:25,560
- Yeah, I think so.
- I would say so.

1231
00:51:27,127 --> 00:51:30,260
Vinny was in the top for his
mussel larb in the Quickfire.

1232
00:51:30,261 --> 00:51:32,697
Right, and then César was
on the bottom and on the bottom.

1233
00:51:32,698 --> 00:51:35,134
The thing that I'm
struggling with a lot is

1234
00:51:35,135 --> 00:51:38,181
the fact that on Top Chef,
you can serve a dish nearly

1235
00:51:38,182 --> 00:51:41,706
impossible to eat and
I still didn't enjoy it.

1236
00:51:41,707 --> 00:51:43,664
But there's two parts
to this challenge

1237
00:51:43,665 --> 00:51:45,449
and I think
his stunt was very good.

1238
00:51:45,450 --> 00:51:46,886
I completely agree.

1239
00:51:47,452 --> 00:51:49,148
- I think it's me.
- I think I got you beat.

1240
00:51:49,149 --> 00:51:50,628
-You?
- Oh, yeah.

1241
00:51:50,629 --> 00:51:52,151
You really don't know.

1242
00:51:52,152 --> 00:51:54,023
You don't know until
I'm walking out that door.

1243
00:51:54,676 --> 00:51:56,287
Let's get the chefs out here.

1244
00:52:09,213 --> 00:52:12,867
Chefs, you had to actually
conceive this stunt that clearly

1245
00:52:12,868 --> 00:52:14,956
pulled some people
out of their comfort zone.

1246
00:52:14,957 --> 00:52:17,350
For the most part you
really didn't deliver either

1247
00:52:17,351 --> 00:52:22,008
on the story, the stunt,
or the execution of the dish.

1248
00:52:29,842 --> 00:52:32,801
César, please
pack your knives and go.

1249
00:52:33,802 --> 00:52:35,238
Thank you.

1250
00:52:35,239 --> 00:52:37,065
César, you got a chance
to get back into it.

1251
00:52:37,066 --> 00:52:38,415
We'll see you in
Last Chance Kitchen.

1252
00:52:38,416 --> 00:52:40,243
- Thank you.
-Thank you, chefs.

1253
00:52:40,244 --> 00:52:42,984
I always try to do some
things that are outside the box,

1254
00:52:42,985 --> 00:52:44,682
but it didn't work out today.

1255
00:52:44,683 --> 00:52:46,641
Oh, [bleep].

1256
00:52:47,816 --> 00:52:49,077
They didn't want Vinny?

1257
00:52:49,078 --> 00:52:50,906
I offered him,
but they were like, nah.

1258
00:52:51,472 --> 00:52:54,300
The idea was there,
but it just didn't fall in line.

1259
00:52:54,301 --> 00:52:55,649
- Bye, Lana.
-Bye, darling.

1260
00:52:55,650 --> 00:52:57,173
Thank you for everything.

1261
00:52:57,174 --> 00:53:00,177
- Peace out, guys.
- We love you!

1262
00:53:01,134 --> 00:53:02,570
I'm going to fight to come back.

1263
00:53:03,354 --> 00:53:05,093
I've been enjoying
this whole journey and

1264
00:53:05,094 --> 00:53:07,271
I just want to keep going,
I want to continue.

1265
00:53:11,623 --> 00:53:13,276
Tonight...

1266
00:53:13,277 --> 00:53:15,452
Cesar's stunt dish sends
him into last chance kitchen.

1267
00:53:15,453 --> 00:53:16,931
What's going on?

1268
00:53:16,932 --> 00:53:18,237
Can he execute
a high flying comeback?

1269
00:53:18,238 --> 00:53:19,978
Sounds wild,
but it's good.

1270
00:53:19,979 --> 00:53:23,330
Watch now on Peacock
on bravotv.com.

1271
00:53:24,984 --> 00:53:26,724
Next time onTop Chef.

1272
00:53:26,725 --> 00:53:30,118
We turned our Top Chefpantry
into our very own depanneur.

1273
00:53:30,119 --> 00:53:31,642
You'll be fine.
Y'all got this.

1274
00:53:31,643 --> 00:53:33,818
We don't know
what anything is.

1275
00:53:33,819 --> 00:53:35,820
Knife rolls are off limits.

1276
00:53:35,821 --> 00:53:38,518
I'm about two slices away
from just biting it.

1277
00:53:38,519 --> 00:53:39,825
Oh, my God.

1278
00:53:40,304 --> 00:53:41,782
For your
elimination challenge,

1279
00:53:41,783 --> 00:53:44,132
we want you to
transport all of us

1280
00:53:44,133 --> 00:53:46,134
into one of Montreal's
four seasons.

1281
00:53:46,135 --> 00:53:49,051
The cook that gets
us into the semi-finals.

1282
00:53:50,139 --> 00:53:52,880
Be a chef, they said.
It'll be so fun, they said.

1283
00:53:52,881 --> 00:53:54,578
These are damn tedious.

1284
00:53:54,579 --> 00:53:57,495
-In the sh--.
- Same, chef. Same.

1285
00:53:58,539 --> 00:54:01,412
This stage of the game,
you want to try to wow us.

1285
00:54:02,305 --> 00:55:02,806