"Top Chef" Guess Who's Coming to Dinner

1 00:00:00,007 --> 00:00:03,789 Previously on "Top Chef"... 2 00:00:03,814 --> 00:00:07,023 Tomorrow, you will take your food to the public, 3 00:00:07,078 --> 00:00:10,537 and your dishes must be designed to be sold on the street. 4 00:00:10,562 --> 00:00:12,857 The person standing next to you is your teammate. 5 00:00:12,882 --> 00:00:15,484 It was Andrea and me, and she was the person 6 00:00:15,509 --> 00:00:17,109 that was voted out already once. 7 00:00:17,134 --> 00:00:19,070 I'll just do a blend and just roll it through. 8 00:00:19,095 --> 00:00:20,960 Dave will sort of spin around you 9 00:00:20,985 --> 00:00:22,148 and freak out a little bit. 10 00:00:22,173 --> 00:00:23,399 Sweetheart. - Yeah, bitch? 11 00:00:23,424 --> 00:00:24,424 Where's the Jicama at? 12 00:00:24,449 --> 00:00:27,178 We're starting to set up, and Harold goes, 13 00:00:27,203 --> 00:00:28,242 "You got the jicama?" 14 00:00:28,351 --> 00:00:30,999 And I'm like, "You don't have the Jicama?" 15 00:00:31,000 --> 00:00:32,999 We're hosting. - We're dead. 16 00:00:33,000 --> 00:00:35,999 We're working on a little Indian-infused Spanish burrito. 17 00:00:36,000 --> 00:00:37,999 My friend has immunity here. 18 00:00:38,000 --> 00:00:40,999 I'm up on the chopping block, but I feel great. 19 00:00:41,000 --> 00:00:42,999 Who was responsible for the jicama? 20 00:00:43,000 --> 00:00:45,999 We both were, but I've already been at this table three times. 21 00:00:46,000 --> 00:00:47,999 You made us an open-faced burrito. 22 00:00:48,000 --> 00:00:49,000 I mean, that's it? 23 00:00:49,000 --> 00:00:50,000 I mean, that's the originality in all of it? 24 00:00:50,000 --> 00:00:51,000 I think she had an influence. 25 00:00:51,001 --> 00:00:52,999 She left it up to the patrons. 26 00:00:53,000 --> 00:00:54,000 The rice was a little bland. 27 00:00:54,001 --> 00:00:55,999 Well, I think that she wanted to go 28 00:00:56,000 --> 00:00:57,999 with some type of organic and clean feel. 29 00:00:58,000 --> 00:01:00,999 As soon as the axe dropped, Miguel threw me under the bus. 30 00:01:01,000 --> 00:01:03,999 You really left us a pretty tough decision. 31 00:01:04,000 --> 00:01:07,999 Lisa, please pack your knives and go. 32 00:01:08,000 --> 00:01:10,999 Now seven chefs remain to fight it out 33 00:01:11,000 --> 00:01:12,999 for a place in our Las Vegas finale. 34 00:01:13,000 --> 00:01:16,999 At stake for the winner, a feature in Food & Wine magazine. 35 00:01:17,000 --> 00:01:19,999 A chance to showcase their culinary talents 36 00:01:20,000 --> 00:01:21,999 at the annual Food & Wine Classic. 37 00:01:22,000 --> 00:01:24,999 A state-of-the-art Kenmore Elite Kitchen 38 00:01:25,000 --> 00:01:26,999 provided by Sears. 39 00:01:27,000 --> 00:01:31,999 $100,000 to kickstart their culinary career. 40 00:01:32,000 --> 00:01:34,999 And the title of Top Chef. 41 00:01:35,000 --> 00:01:37,999 [dramatic music] 42 00:01:38,000 --> 00:01:46,000 ♪ ♪ ♪ ♪ 43 00:01:54,000 --> 00:01:58,999 ♪ ♪ 44 00:01:59,000 --> 00:02:07,000 [soft music] 45 00:02:09,000 --> 00:02:15,074 Do you want subtitles for any video? -=[ ai.OpenSubtitles.com ]=- 46 00:02:19,000 --> 00:02:21,999 ♪ ♪ 47 00:02:22,000 --> 00:02:23,999 How do you feel about Miguel throwing you under the bus? 48 00:02:24,000 --> 00:02:25,999 Like, what the [bleep] is that about? 49 00:02:26,000 --> 00:02:27,999 His whole world is staked on 50 00:02:28,000 --> 00:02:29,999 whether or not he's the top chef, so... 51 00:02:30,000 --> 00:02:31,000 [laughs] 52 00:02:31,001 --> 00:02:32,999 He's gonna do anything to make himself look good. 53 00:02:33,000 --> 00:02:34,999 I think Miguel will be the next one to go 54 00:02:35,000 --> 00:02:36,999 unless he really cleans up his act. 55 00:02:37,000 --> 00:02:39,999 He hasn't shown grace toward the other chefs. 56 00:02:40,000 --> 00:02:43,999 He's been very overly competitive to his detriment. 57 00:02:44,000 --> 00:02:45,000 ♪ ♪ 58 00:02:45,001 --> 00:02:47,999 And everyone's saying that I was attacking Andrea. 59 00:02:48,000 --> 00:02:49,999 I was an attacker, Andrea. 60 00:02:50,000 --> 00:02:51,999 I just simply expressed that I couldn't rely 61 00:02:52,000 --> 00:02:53,999 on anybody in this game. 62 00:02:54,000 --> 00:02:55,999 What the [bleep]? 63 00:02:56,000 --> 00:02:57,000 Is it Miguel? 64 00:02:57,001 --> 00:02:58,999 Did he put, like, palm olive in that? 65 00:02:59,000 --> 00:03:00,000 Probably. 66 00:03:00,000 --> 00:03:01,000 What's going on? 67 00:03:01,001 --> 00:03:02,999 It's sides are all over. 68 00:03:03,000 --> 00:03:04,999 Great, everyone saw the mess I made, 69 00:03:05,000 --> 00:03:06,999 and no one, no one, no one offered to help clean. 70 00:03:07,000 --> 00:03:08,999 So I guess I'll just do it then. Thank you. 71 00:03:09,000 --> 00:03:10,999 I trust no one in this house. 72 00:03:11,000 --> 00:03:12,999 I think everyone has their own agenda 73 00:03:13,000 --> 00:03:14,000 as far as the game. 74 00:03:14,000 --> 00:03:15,000 'Cause it's gonna get ugly, 75 00:03:15,001 --> 00:03:16,999 and it's already starting to get ugly. 76 00:03:17,000 --> 00:03:18,999 All right, kids, let's roll. 77 00:03:19,000 --> 00:03:20,000 All right. - All right. 78 00:03:20,001 --> 00:03:22,999 [upbeat music] 79 00:03:23,000 --> 00:03:24,000 ♪ ♪ 80 00:03:24,001 --> 00:03:25,999 Ha, ha, ha! Hi! - Hello. 81 00:03:26,000 --> 00:03:27,000 We walked into the kitchen, 82 00:03:27,001 --> 00:03:28,999 and we saw the culinary guru 83 00:03:29,000 --> 00:03:30,999 of Bravo's "Queer Eye for the Straight Guy," 84 00:03:31,000 --> 00:03:32,000 Ted Allen. 85 00:03:32,000 --> 00:03:33,000 Good morning. 86 00:03:33,001 --> 00:03:34,999 I'd like to introduce you to our guest judge 87 00:03:35,000 --> 00:03:36,999 for this round, Ted Allen. 88 00:03:37,000 --> 00:03:38,000 Hello. 89 00:03:38,000 --> 00:03:39,000 I was so surprised. 90 00:03:39,001 --> 00:03:40,999 It's Ted Allen. It's awesome. 91 00:03:41,000 --> 00:03:43,999 We are at the halfway stage in this competition. 92 00:03:44,000 --> 00:03:45,999 Seven of you have made it this far. 93 00:03:46,000 --> 00:03:48,999 The theme for this round is pressure. 94 00:03:49,000 --> 00:03:50,999 Hasn't that been the common theme? 95 00:03:51,000 --> 00:03:53,999 [laughter] 96 00:03:54,000 --> 00:03:56,999 The quick-fire challenge is a simple one. 97 00:03:57,000 --> 00:03:58,000 On these tables, 98 00:03:58,001 --> 00:03:59,999 you'll find a variety of ingredients 99 00:04:00,000 --> 00:04:01,000 priced by the ounce. 100 00:04:01,001 --> 00:04:02,999 You are to create an appetizer. 101 00:04:03,000 --> 00:04:04,999 You can use any ingredients you want, 102 00:04:05,000 --> 00:04:08,999 but the total value cannot exceed $3. 103 00:04:09,000 --> 00:04:10,999 All of the Top Chef pantry items 104 00:04:11,000 --> 00:04:12,999 are available free of charge. 105 00:04:13,000 --> 00:04:14,999 You will have 20 minutes to create 106 00:04:15,000 --> 00:04:16,000 your appetizer. 107 00:04:16,001 --> 00:04:18,999 This challenge is about the twin pressures 108 00:04:19,000 --> 00:04:20,000 of time and money. 109 00:04:20,001 --> 00:04:21,999 The winner of this challenge 110 00:04:22,000 --> 00:04:24,999 cannot face elimination tomorrow. 111 00:04:25,000 --> 00:04:27,999 Okay, guys, go. The clock is ticking. 112 00:04:28,000 --> 00:04:29,999 Winning this quick-fire 113 00:04:30,000 --> 00:04:31,000 would definitely make me happy, 114 00:04:31,001 --> 00:04:33,999 but again, I'm with a group of really good people, 115 00:04:34,000 --> 00:04:35,000 so it's always a craft shoot, 116 00:04:35,001 --> 00:04:37,999 so I'm just gonna do the best I can do. 117 00:04:38,000 --> 00:04:41,999 I wasn't really stressing it. 118 00:04:42,000 --> 00:04:43,999 You kind of need to maintain your composure 119 00:04:44,000 --> 00:04:45,999 if everyone else was kind of scurrying around 120 00:04:46,000 --> 00:04:47,999 and, you know, kind of going crazy. 121 00:04:48,000 --> 00:04:49,999 Man, oh, man, the mood of the kitchen, 122 00:04:50,000 --> 00:04:51,999 I couldn't tell because I was too busy working. 123 00:04:52,000 --> 00:04:56,999 20 minutes is a very, very short amount of time. 124 00:04:57,000 --> 00:05:00,999 Oh, who turned my back burner on? 125 00:05:01,000 --> 00:05:02,000 That was nice. 126 00:05:02,000 --> 00:05:03,000 There are people who like to see me go, 127 00:05:03,000 --> 00:05:04,000 but I'm not ready to walk. 128 00:05:04,001 --> 00:05:06,999 I'm ready to play harder. 129 00:05:07,000 --> 00:05:08,999 I really love being under the gun like that. 130 00:05:09,000 --> 00:05:10,000 It's when I excel. 131 00:05:10,001 --> 00:05:11,999 I wanted to do three different preparations on oysters. 132 00:05:12,000 --> 00:05:13,000 I think they're great. 133 00:05:13,000 --> 00:05:14,000 Almost any way that they're done 134 00:05:14,001 --> 00:05:17,999 as long as they're not completely overdone. 135 00:05:18,000 --> 00:05:19,999 My flavour is on my side. 136 00:05:20,000 --> 00:05:21,999 If I can get my presentation on track, 137 00:05:22,000 --> 00:05:23,999 I think I have a chance. 138 00:05:24,000 --> 00:05:26,999 Three minutes, 24 seconds. 139 00:05:27,000 --> 00:05:30,999 I made something very simple, 140 00:05:31,000 --> 00:05:33,999 'cause when I go into a restaurant and I eat appetizers, 141 00:05:34,000 --> 00:05:35,999 I want something light, refreshing, 142 00:05:36,000 --> 00:05:37,999 so I made a veggie slaw. 143 00:05:38,000 --> 00:05:40,999 The dish I decided to do was bacon-wrapped trevisano. 144 00:05:41,000 --> 00:05:44,999 Trevisano, it's more of a stocky radicchio. 145 00:05:45,000 --> 00:05:47,999 My flavours are strong and really elegant. 146 00:05:48,000 --> 00:05:49,000 I'm feeling good. 147 00:05:49,000 --> 00:05:50,000 In fact, I've just been really comfortable 148 00:05:50,000 --> 00:05:51,000 in every quick-fire challenge, 149 00:05:51,001 --> 00:05:54,999 and I've been kind of pissed that I haven't won one yet. 150 00:05:55,000 --> 00:05:57,999 I ended up doing a very, very, very cool dish. 151 00:05:58,000 --> 00:05:59,999 It's just everything that I'm all about, 152 00:06:00,000 --> 00:06:03,999 with flavours, textures, innovative technique. 153 00:06:04,000 --> 00:06:05,999 I bought, you know, some asparagus. 154 00:06:06,000 --> 00:06:07,000 I bought some pears, 155 00:06:07,000 --> 00:06:08,000 and I bought a piece of cheese. 156 00:06:08,000 --> 00:06:09,000 I started to create one dish, 157 00:06:09,001 --> 00:06:10,999 and then one dish led into another dish, 158 00:06:11,000 --> 00:06:12,000 and before you know it, 159 00:06:12,001 --> 00:06:14,999 I had a whole empty pasta plate. 160 00:06:15,000 --> 00:06:19,999 Okay, everybody, time is up. 161 00:06:20,000 --> 00:06:22,999 You want to start with Steven? - Sure, I'll do. 162 00:06:23,000 --> 00:06:24,999 Steven, can you tell us what we have here? 163 00:06:25,000 --> 00:06:28,999 We have poached baby manila clams over grilled sea beans. 164 00:06:29,000 --> 00:06:30,999 Your presentation is just exquisite. 165 00:06:31,000 --> 00:06:32,000 Thank you. 166 00:06:32,001 --> 00:06:33,999 My style of cuisine is kind of outside the boundaries, 167 00:06:34,000 --> 00:06:35,000 taking different flavor combinations 168 00:06:35,001 --> 00:06:36,999 that traditionally aren't used. 169 00:06:37,000 --> 00:06:38,000 I love all my dishes. 170 00:06:38,001 --> 00:06:40,999 This one in the presentation was spectacular. 171 00:06:41,000 --> 00:06:42,999 There's four components to this dish, 172 00:06:43,000 --> 00:06:44,999 and then the palate cleanser salad. 173 00:06:45,000 --> 00:06:47,999 The drizzle is a reduced sherry vinegar with sugar, 174 00:06:48,000 --> 00:06:51,999 so kind of each way, you get a little sweetness. 175 00:06:52,000 --> 00:06:53,000 It's kind of a lot happening, 176 00:06:53,001 --> 00:06:55,999 but I think I've, across the board, um... 177 00:06:56,000 --> 00:06:57,999 Mm. - Hm. 178 00:06:58,000 --> 00:06:59,000 I'm sorry, across the board? 179 00:06:59,001 --> 00:07:01,999 Elegant, but yet still sweet and good. 180 00:07:02,000 --> 00:07:03,000 Thank you. - Thank you. 181 00:07:03,001 --> 00:07:05,999 Thank you, Miguel. - Thank you very much. 182 00:07:06,000 --> 00:07:08,999 Today I wanted to stick with something very simple, 183 00:07:09,000 --> 00:07:10,000 classic, big flavor, 184 00:07:10,001 --> 00:07:11,999 so I have some deep-fried oysters 185 00:07:12,000 --> 00:07:13,999 with a reduced lemon-garlic cream. 186 00:07:14,000 --> 00:07:15,999 Nice. - Everybody loves deep-fried. 187 00:07:16,000 --> 00:07:18,999 Are you trying to seduce me? - I might be. 188 00:07:19,000 --> 00:07:23,999 Your presentation is beautiful, and it is classic, 189 00:07:24,000 --> 00:07:25,999 but you've given it a nice twist. 190 00:07:26,000 --> 00:07:29,999 So we have bacon-wrapped travis 191 00:07:30,000 --> 00:07:31,999 with a gorgonzola brulee 192 00:07:32,000 --> 00:07:33,999 and just a little balsamic reduction. 193 00:07:34,000 --> 00:07:35,000 A gorgonzola brulee. 194 00:07:35,000 --> 00:07:36,000 So you put the cheese on. 195 00:07:36,001 --> 00:07:37,999 Did you put some sugar on and burn it? 196 00:07:38,000 --> 00:07:40,999 No, just use the fat in the cheese and just torch away. 197 00:07:41,000 --> 00:07:43,999 Oh. I'm very partial to food that's made with a blowtorch. 198 00:07:44,000 --> 00:07:45,000 Yeah. - And bacon. 199 00:07:45,001 --> 00:07:46,999 A lot of different flavors going on. 200 00:07:47,000 --> 00:07:48,000 And yet they're harmonious. 201 00:07:48,001 --> 00:07:51,999 I'd love to finish it, but I have another chef to deal with. 202 00:07:52,000 --> 00:07:54,999 I saw the oysters, and instead of just doing one preparation, 203 00:07:55,000 --> 00:07:56,999 I wanted to really honor oysters. 204 00:07:57,000 --> 00:07:58,000 So here we have a raw oyster 205 00:07:58,001 --> 00:07:59,999 with a bit of a pomegranate minunet. 206 00:08:00,000 --> 00:08:02,999 The middle one we have is a deep-fried oyster, 207 00:08:03,000 --> 00:08:05,999 and then this is a white wine and cream poached oyster. 208 00:08:06,000 --> 00:08:09,999 I like simple, I like clean, I like elegant. 209 00:08:10,000 --> 00:08:11,999 Oh, my God, I'm allergic to shellfish. 210 00:08:12,000 --> 00:08:13,999 No, don't say that. [laughter] 211 00:08:14,000 --> 00:08:15,000 Just kidding. 212 00:08:15,001 --> 00:08:16,999 That was wonderful. - Thank you. 213 00:08:17,000 --> 00:08:19,999 Whenever I make a meal, I like to get all five flavors... 214 00:08:20,000 --> 00:08:21,999 sweet, sour, salty, bitter, and pungent... 215 00:08:22,000 --> 00:08:23,000 within one meal. 216 00:08:23,001 --> 00:08:25,999 Wow, sweet, sour, salty, bitter, and pungent. 217 00:08:26,000 --> 00:08:27,999 Sounds like my coworkers. [laughter] 218 00:08:28,000 --> 00:08:29,000 So this is a carrot salad 219 00:08:29,001 --> 00:08:32,000 that I made with a honey mustard dressing. 220 00:08:34,000 --> 00:08:36,999 We'll help move you. You have a nice BM. 221 00:08:37,000 --> 00:08:38,999 [laughter] 222 00:08:39,000 --> 00:08:40,999 It's been weeks. I'm so grateful. 223 00:08:41,000 --> 00:08:42,000 Thank you. 224 00:08:42,001 --> 00:08:43,999 [laughter] 225 00:08:44,000 --> 00:08:45,999 Whoa, boy. - Whoo! 226 00:08:46,000 --> 00:08:47,999 [upbeat music] 227 00:08:48,000 --> 00:08:49,000 So what do we have here? 228 00:08:49,001 --> 00:08:50,999 We've got a cumin and oregano dry rub, 229 00:08:51,000 --> 00:08:52,000 kosher salt, black pepper, 230 00:08:52,001 --> 00:08:53,999 then I pan-roasted it on the stovetop 231 00:08:54,000 --> 00:08:55,999 and finished it with a little bit of tangerine and honey. 232 00:08:56,000 --> 00:08:58,999 As far as my styling, it's functional and flavorful. 233 00:08:59,000 --> 00:09:00,999 I guess 'cause I'm so into food, 234 00:09:01,000 --> 00:09:02,999 I just kind of freak out a little bit. 235 00:09:03,000 --> 00:09:04,000 How's your blood pressure? 236 00:09:04,000 --> 00:09:05,000 It's actually low. 237 00:09:05,000 --> 00:09:06,000 It's come down a little bit. 238 00:09:06,000 --> 00:09:07,000 It's actually low. 239 00:09:07,001 --> 00:09:09,999 [dramatic music] 240 00:09:10,000 --> 00:09:11,999 Well, first, congratulations, everyone. 241 00:09:12,000 --> 00:09:13,999 I know that's quite a challenge. 242 00:09:14,000 --> 00:09:16,999 For me, the frontrunners were Harold, Tiffany, 243 00:09:17,000 --> 00:09:18,000 Leanne, and Steven. 244 00:09:18,001 --> 00:09:20,999 Leanne, I appreciate very much your presentation. 245 00:09:21,000 --> 00:09:22,999 It was elegant. It was beautiful. 246 00:09:23,000 --> 00:09:24,999 It was very well realized. 247 00:09:25,000 --> 00:09:27,999 Steven, exquisite presentation, wonderful flavors, 248 00:09:28,000 --> 00:09:29,000 great balance. 249 00:09:29,001 --> 00:09:31,999 Tiffany, I love to receive an appetizer 250 00:09:32,000 --> 00:09:33,999 with choices on it. 251 00:09:34,000 --> 00:09:36,999 Harold, rich, delicious, made me think of fall. 252 00:09:37,000 --> 00:09:38,999 Great seasonal work. 253 00:09:39,000 --> 00:09:40,999 So to all of you, thanks. 254 00:09:41,000 --> 00:09:42,999 Congratulations for getting this far. 255 00:09:43,000 --> 00:09:45,999 And the winner of today's challenge is... 256 00:09:46,000 --> 00:09:48,999 [dramatic music] 257 00:09:49,000 --> 00:09:53,999 ♪ ♪ 258 00:09:54,000 --> 00:09:55,999 Steven. 259 00:09:56,000 --> 00:09:57,999 Thank you. - There you go, Steven. 260 00:09:58,000 --> 00:09:59,999 I knew that my dish was the best. 261 00:10:00,000 --> 00:10:03,999 Ted Allen explained it to be extraordinary, exquisite. 262 00:10:04,000 --> 00:10:06,999 It's always good to win. 263 00:10:07,000 --> 00:10:08,999 Steven and I have such a different style of cooking. 264 00:10:09,000 --> 00:10:10,000 I don't feel his food. 265 00:10:10,001 --> 00:10:11,999 It just doesn't feel soulful to me. 266 00:10:12,000 --> 00:10:13,999 It's all about presentation, 267 00:10:14,000 --> 00:10:15,000 and it was this huge plate, 268 00:10:15,001 --> 00:10:16,999 and literally it had six little clams on it. 269 00:10:17,000 --> 00:10:18,999 That's not an appetizer. That's a painting. 270 00:10:19,000 --> 00:10:20,999 So congratulations, Steven. 271 00:10:21,000 --> 00:10:24,999 You're the only chef that cannot be eliminated tomorrow. 272 00:10:25,000 --> 00:10:26,999 Well, the next elimination challenge 273 00:10:27,000 --> 00:10:28,999 will also involve high pressure. 274 00:10:29,000 --> 00:10:30,999 [dramatic music] 275 00:10:31,000 --> 00:10:32,999 Tomorrow night, I'm throwing a dinner party 276 00:10:33,000 --> 00:10:34,999 to celebrate the launch of my new cookbook, 277 00:10:35,000 --> 00:10:36,000 "The Food You Want to Eat," 278 00:10:36,001 --> 00:10:37,999 and it's a very important night for me. 279 00:10:38,000 --> 00:10:39,999 You'll be cooking for eight people. 280 00:10:40,000 --> 00:10:41,000 I'm inviting culinary luminaries 281 00:10:41,001 --> 00:10:42,999 from the San Francisco food community, 282 00:10:43,000 --> 00:10:45,999 food writers, food critics, wine people. 283 00:10:46,000 --> 00:10:47,999 There are seven of you, so I want seven courses, 284 00:10:48,000 --> 00:10:49,999 but you're going to have to work together 285 00:10:50,000 --> 00:10:51,000 to make this menu coherent. 286 00:10:51,001 --> 00:10:52,999 We're throwing the dinner at Frisson, 287 00:10:53,000 --> 00:10:54,999 which is closed for our purposes. 288 00:10:55,000 --> 00:10:57,999 Everything has to be great, or I'm going to look stupid, 289 00:10:58,000 --> 00:10:59,999 and that will make me a very cranky judge. 290 00:11:00,000 --> 00:11:01,999 ♪ ♪ 291 00:11:02,000 --> 00:11:04,999 You will have a budget of $50 per guest. 292 00:11:05,000 --> 00:11:07,999 You can spend the rest of the day planning your menu. 293 00:11:08,000 --> 00:11:10,999 Tomorrow you'll shop and then go to the Frisson kitchen 294 00:11:11,000 --> 00:11:12,999 to prep before the party. 295 00:11:13,000 --> 00:11:15,999 So get busy planning that menu. 296 00:11:16,000 --> 00:11:17,000 ♪ ♪ 297 00:11:17,001 --> 00:11:18,999 I think it's gonna be interesting working 298 00:11:19,000 --> 00:11:21,999 as one kitchen, because we're seven 299 00:11:22,000 --> 00:11:23,000 tremendously different people. 300 00:11:23,001 --> 00:11:26,999 We had to decide on who was gonna take on which course. 301 00:11:27,000 --> 00:11:28,999 None of us are pastry chefs. 302 00:11:29,000 --> 00:11:30,999 It's not our strong suit, and so dessert 303 00:11:31,000 --> 00:11:32,000 was gonna be a problem. 304 00:11:32,001 --> 00:11:33,999 Dude, cheese... cheese plate instead of dessert. 305 00:11:34,000 --> 00:11:35,999 We're gonna get killed if we do that. 306 00:11:36,000 --> 00:11:37,999 Oh, yeah, they'll be like, "We know none of you 307 00:11:38,000 --> 00:11:39,999 really have, like, the pastry skills here," 308 00:11:40,000 --> 00:11:41,999 and you decided to, like, opt out and wimp out. 309 00:11:42,000 --> 00:11:44,999 It would be sad to see someone go home 310 00:11:45,000 --> 00:11:47,999 because they're not proficient in pastries. 311 00:11:48,000 --> 00:11:49,999 Okay. 312 00:11:50,000 --> 00:11:51,999 So where are we so far? 313 00:11:52,000 --> 00:11:53,999 We're still deciding on who's gonna do what. 314 00:11:54,000 --> 00:11:55,000 I had a thought. - Okay. 315 00:11:55,000 --> 00:11:56,000 And, uh, Stephen, it's up to you 316 00:11:56,000 --> 00:11:57,000 if you want to take one for the team here. 317 00:11:57,001 --> 00:11:58,999 You have immunity, and none of us are pastry chefs. 318 00:11:59,000 --> 00:12:00,999 If you took the dessert course, no one goes home 319 00:12:01,000 --> 00:12:03,999 for something that they're not skilled at anyway. 320 00:12:04,000 --> 00:12:10,999 ♪ ♪ 321 00:12:11,000 --> 00:12:12,000 [dramatic music] 322 00:12:12,001 --> 00:12:13,999 We're gonna turn up the heat a little bit. 323 00:12:14,000 --> 00:12:15,999 Oh, my God. 324 00:12:16,000 --> 00:12:17,000 Sudden death. 325 00:12:17,001 --> 00:12:20,000 I just saw faces go, like... 326 00:12:21,000 --> 00:12:22,000 Oh, fun ghoul. 327 00:12:22,001 --> 00:12:23,999 I'm ready to pull my hair out. 328 00:12:24,000 --> 00:12:25,000 I'm not happy. 329 00:12:25,000 --> 00:12:26,000 Oh, man. 330 00:12:26,000 --> 00:12:27,000 I did a real doozy. 331 00:12:27,000 --> 00:12:28,000 Oh, shoot. 332 00:12:28,001 --> 00:12:30,999 I really had screwed up here. 333 00:12:31,000 --> 00:12:39,000 Our elimination challenge is to work as a team 334 00:12:40,000 --> 00:12:41,999 and present a seven-course tasting menu 335 00:12:42,000 --> 00:12:43,999 for a special group of Ted's friends 336 00:12:44,000 --> 00:12:45,999 regarding the launch of his new book, 337 00:12:46,000 --> 00:12:48,999 and each chef is to pick a course 338 00:12:49,000 --> 00:12:50,999 and prepare for that course. 339 00:12:51,000 --> 00:12:52,000 None of us are pastry chefs, 340 00:12:52,001 --> 00:12:53,999 so I asked Stephen to take the pastry spot 341 00:12:54,000 --> 00:12:55,000 because he had immunity, 342 00:12:55,001 --> 00:12:58,999 and Tom Colicchio was standing right there. 343 00:12:59,000 --> 00:13:01,999 I have full confidence in Stephen's ability to... 344 00:13:02,000 --> 00:13:03,000 Stephen, how do you feel about that? 345 00:13:03,000 --> 00:13:04,000 It's no problem at all. 346 00:13:04,001 --> 00:13:05,999 I'd like to start the meal or end the meal. 347 00:13:06,000 --> 00:13:07,999 Ending the meal is just fine with me. 348 00:13:08,000 --> 00:13:09,999 It was perfect, the way the timing worked out, 349 00:13:10,000 --> 00:13:11,999 so he really didn't have a choice but to do it. 350 00:13:12,000 --> 00:13:14,999 Looking forward to it. 351 00:13:15,000 --> 00:13:16,999 Take care. I'll see you later. 352 00:13:17,000 --> 00:13:18,999 I'll do the cold app. 353 00:13:19,000 --> 00:13:20,999 I think that'll be nice to open it up. 354 00:13:21,000 --> 00:13:22,000 Number two will be me with the soup. 355 00:13:22,001 --> 00:13:23,999 Is that where you want to go with that? 356 00:13:24,000 --> 00:13:25,000 Yeah, that's fine. 357 00:13:25,001 --> 00:13:27,999 I could do a sesame-crusted fish, like a light fish. 358 00:13:28,000 --> 00:13:29,999 I can do, like, duck and gnocchi. 359 00:13:30,000 --> 00:13:31,000 Yeah, totally. 360 00:13:31,001 --> 00:13:32,999 I'll take care of meat. 361 00:13:33,000 --> 00:13:34,000 I'm assigned the beef course, 362 00:13:34,001 --> 00:13:35,999 and I've been dying to cook some meat. 363 00:13:36,000 --> 00:13:37,999 It's all been fish and vegetables 364 00:13:38,000 --> 00:13:39,999 and [bleep] microwave food. 365 00:13:40,000 --> 00:13:41,000 I'm pulling my hair out. 366 00:13:41,001 --> 00:13:42,999 Meat for a tasting menu. 367 00:13:43,000 --> 00:13:44,000 I'm fired up. 368 00:13:44,001 --> 00:13:46,999 I am on pre-dessert, 369 00:13:47,000 --> 00:13:48,999 and Stephen is on dessert. 370 00:13:49,000 --> 00:13:51,999 I think we are going to work extremely well as a team. 371 00:13:52,000 --> 00:13:53,999 It's gonna be great tomorrow. 372 00:13:54,000 --> 00:13:55,999 Let's go, guys. - We're out of here. 373 00:13:56,000 --> 00:14:00,999 Oh, no! 374 00:14:01,000 --> 00:14:02,999 We got home after the challenge. 375 00:14:03,000 --> 00:14:05,999 We all gathered, and we went upstairs 376 00:14:06,000 --> 00:14:07,999 to do a little barbecuing. 377 00:14:08,000 --> 00:14:12,999 Oh, my God, this stuff's amazing. 378 00:14:13,000 --> 00:14:14,999 Good job, guys. Good job. 379 00:14:15,000 --> 00:14:16,000 Nice. 380 00:14:16,001 --> 00:14:20,999 We got into the house and began to strategize. 381 00:14:21,000 --> 00:14:22,999 I'll try and just get my [bleep] done as quickly as possible 382 00:14:23,000 --> 00:14:24,999 and just hand you whatever money I have left. 383 00:14:25,000 --> 00:14:26,999 Me too, 'cause I don't really need it. 384 00:14:27,000 --> 00:14:28,000 Basically, get all your produce, 385 00:14:28,000 --> 00:14:29,000 anything that you're gonna need, 386 00:14:29,001 --> 00:14:30,999 and everybody will just hand you their cash. 387 00:14:31,000 --> 00:14:32,000 Even though I had immunity, 388 00:14:32,001 --> 00:14:35,999 I still wanted to go way over what was expected of me, 389 00:14:36,000 --> 00:14:37,999 especially as not a pastry chef. 390 00:14:38,000 --> 00:14:41,999 So I went on to AOL to kind of gather some recipes together 391 00:14:42,000 --> 00:14:43,999 and set myself up for success. 392 00:14:44,000 --> 00:14:52,000 Everyone shopping was responsible for their own course, 393 00:14:55,000 --> 00:14:56,999 even though we were all working as a team. 394 00:14:57,000 --> 00:14:59,999 I had course six, 395 00:15:00,000 --> 00:15:02,999 a lovely duo of form di amber, blue cheese, 396 00:15:03,000 --> 00:15:04,999 with beet sorbet. 397 00:15:05,000 --> 00:15:06,999 It's fresh, right? - It is. 398 00:15:07,000 --> 00:15:09,999 I'm gonna do a pan-seared John Dory fish, 399 00:15:10,000 --> 00:15:11,000 'cause I love making fish. 400 00:15:11,000 --> 00:15:12,000 Thank you. 401 00:15:12,001 --> 00:15:13,999 Can I come back there and cut it? 402 00:15:14,000 --> 00:15:15,000 Yeah, do you mind? 403 00:15:15,000 --> 00:15:16,000 Everybody's on the same page. 404 00:15:16,000 --> 00:15:17,000 Everybody's working like a team. 405 00:15:17,001 --> 00:15:18,999 I'm cutting up foie gras. 406 00:15:19,000 --> 00:15:20,000 Thank you very much. 407 00:15:20,001 --> 00:15:21,999 I'm feeling good. I'm happy. 408 00:15:22,000 --> 00:15:23,000 That's good. Yeah. 409 00:15:23,001 --> 00:15:25,999 I'm actually excited about setting the tone for everyone else, 410 00:15:26,000 --> 00:15:28,999 and this time I don't think I plan on relying on anybody. 411 00:15:29,000 --> 00:15:30,000 Here you go, chief. 412 00:15:30,001 --> 00:15:31,999 Since I had immunity and, you know, 413 00:15:32,000 --> 00:15:33,000 I had really nothing to risk, 414 00:15:33,001 --> 00:15:35,999 I was more than happy to kind of overextend myself, 415 00:15:36,000 --> 00:15:37,000 be the pastry chef, 416 00:15:37,001 --> 00:15:38,999 and play the role of the sommelier for this meal. 417 00:15:39,000 --> 00:15:40,999 Everybody has a parent, you included. 418 00:15:41,000 --> 00:15:42,000 Perfect. Thank you. 419 00:15:42,000 --> 00:15:43,000 Okay. 420 00:15:43,001 --> 00:15:49,999 ♪ ♪ 421 00:15:50,000 --> 00:15:58,000 Oh, my God! 422 00:15:59,000 --> 00:16:00,999 Unbelievable. 423 00:16:01,000 --> 00:16:02,999 Wow. 424 00:16:03,000 --> 00:16:04,999 So we arrived to Frisant. 425 00:16:05,000 --> 00:16:06,000 It is an unbelievable restaurant. 426 00:16:06,001 --> 00:16:07,999 We went into the kitchen, started unloading our things. 427 00:16:08,000 --> 00:16:09,999 Tom came in. 428 00:16:10,000 --> 00:16:12,999 How we doing? 429 00:16:13,000 --> 00:16:14,999 All right, there's gonna be a lot of pressure in here tonight. 430 00:16:15,000 --> 00:16:16,999 Ted is a little nervous about this, 431 00:16:17,000 --> 00:16:18,999 so the pressure's gonna be really high, 432 00:16:19,000 --> 00:16:21,999 but we're gonna turn up the heat a little bit too. 433 00:16:22,000 --> 00:16:24,999 Everybody looked around like, 434 00:16:25,000 --> 00:16:26,999 "This... the kitchen's gonna get a little hotter." 435 00:16:27,000 --> 00:16:28,999 But what's really going on? 436 00:16:29,000 --> 00:16:31,999 And the knife block came out. 437 00:16:32,000 --> 00:16:33,999 I know you've all worked out these dishes, 438 00:16:34,000 --> 00:16:36,999 but they're about to change. 439 00:16:37,000 --> 00:16:39,999 There's seven numbers on the knives. 440 00:16:40,000 --> 00:16:41,000 Pull a knife. 441 00:16:41,001 --> 00:16:42,999 That's the course that you're doing. 442 00:16:43,000 --> 00:16:49,999 These great chefs, you know, 443 00:16:50,000 --> 00:16:51,999 they're picking their best, most fantastic dish 444 00:16:52,000 --> 00:16:53,999 that they know how to make the best, 445 00:16:54,000 --> 00:16:55,999 and here, monkey wrench thrown right in. 446 00:16:56,000 --> 00:16:59,999 And I just saw faces go like, "Oh, my God." 447 00:17:00,000 --> 00:17:01,999 Sudden death. 448 00:17:02,000 --> 00:17:05,999 Miguel, you're up first. Pull one. 449 00:17:06,000 --> 00:17:07,999 ♪ ♪ 450 00:17:08,000 --> 00:17:09,999 You're doing the cheese course. 451 00:17:10,000 --> 00:17:11,999 Who's up second? 452 00:17:12,000 --> 00:17:13,999 There you go. 453 00:17:14,000 --> 00:17:15,000 I'm doing three. 454 00:17:15,001 --> 00:17:17,999 You're a three. That's the John Dory. 455 00:17:18,000 --> 00:17:19,999 Three? 456 00:17:20,000 --> 00:17:24,999 You got the scallops? Fourth? 457 00:17:25,000 --> 00:17:28,999 You have the meat course. 458 00:17:29,000 --> 00:17:30,999 Take it. 459 00:17:31,000 --> 00:17:32,999 You are on the chocolate course. 460 00:17:33,000 --> 00:17:34,000 Oh, funky. 461 00:17:34,001 --> 00:17:35,999 ♪ ♪ 462 00:17:36,000 --> 00:17:37,999 I pulled the dessert course, 463 00:17:38,000 --> 00:17:39,999 and I'm ready to pull my hair out. 464 00:17:40,000 --> 00:17:41,999 I am not happy. 465 00:17:42,000 --> 00:17:46,999 Leanne has the gnocchi. 466 00:17:47,000 --> 00:17:48,999 Steven... 467 00:17:49,000 --> 00:17:51,999 You're up second. 468 00:17:52,000 --> 00:17:55,999 Okay, here's the deal. 469 00:17:56,000 --> 00:17:57,999 You are responsible for the course that you are doing. 470 00:17:58,000 --> 00:18:00,999 You're going to be judged on that course. 471 00:18:01,000 --> 00:18:03,999 However you can help each other or not, 472 00:18:04,000 --> 00:18:05,999 it's entirely up to you. 473 00:18:06,000 --> 00:18:08,999 Part of being a top chef is being able to handle the pressure, 474 00:18:09,000 --> 00:18:10,999 and part of handling pressure is being able to cook 475 00:18:11,000 --> 00:18:12,999 whatever is thrown at you. 476 00:18:13,000 --> 00:18:15,999 They shouldn't have a problem with this. 477 00:18:16,000 --> 00:18:17,999 Good luck. Have fun. 478 00:18:18,000 --> 00:18:19,999 See you later. 479 00:18:20,000 --> 00:18:22,999 Harold chose the short knife. 480 00:18:23,000 --> 00:18:25,999 He is going to have to execute this chocolate pastry dessert, 481 00:18:26,000 --> 00:18:28,999 and we'll see if Steven can pull it off. 482 00:18:29,000 --> 00:18:30,999 He's got a chocolate pastry dessert, 483 00:18:31,000 --> 00:18:32,000 and we'll see if Steven helps him. 484 00:18:32,001 --> 00:18:33,999 If he does, he should be fine. 485 00:18:34,000 --> 00:18:35,000 If he chooses not to, 486 00:18:35,001 --> 00:18:37,999 Harold's going to be in a little bit of trouble. 487 00:18:38,000 --> 00:18:39,999 Here's the ingredients. 488 00:18:40,000 --> 00:18:41,000 Here's this piece of cake. 489 00:18:41,001 --> 00:18:44,999 Steven has all these weird, ambitious ingredients. 490 00:18:45,000 --> 00:18:47,999 He's got saffron, he's got black tea, 491 00:18:48,000 --> 00:18:49,999 he's got five spice, he's got chocolate-covered ginger, 492 00:18:50,000 --> 00:18:51,999 and I'm just like, "Dude, what the [bleep]?" 493 00:18:52,000 --> 00:18:53,999 I don't cook like this, 494 00:18:54,000 --> 00:18:55,999 but we have to use the same ingredients. 495 00:18:56,000 --> 00:18:57,000 So I'm looking at him like, 496 00:18:57,001 --> 00:18:58,999 "I'm gonna use this thing right here." 497 00:18:59,000 --> 00:19:00,000 It's [bleep] hell. 498 00:19:00,001 --> 00:19:01,999 I wasn't about to let Harold go down, 499 00:19:02,000 --> 00:19:03,000 so I said, "Well, why don't we team up?" 500 00:19:03,001 --> 00:19:04,999 Obviously, we were gonna be responsible 501 00:19:05,000 --> 00:19:06,999 for our respective dishes, 502 00:19:07,000 --> 00:19:08,999 and we worked side by side. 503 00:19:09,000 --> 00:19:11,999 So I'm making a fig compote with duck choux. 504 00:19:12,000 --> 00:19:13,999 We each individually created these dishes, 505 00:19:14,000 --> 00:19:17,999 thinking that we were gonna hit a home run for Ted Allen. 506 00:19:18,000 --> 00:19:21,999 Suddenly, you're introduced to a new set of ingredients, 507 00:19:22,000 --> 00:19:23,999 and we have to rely on each other's advice. 508 00:19:24,000 --> 00:19:25,999 Bring the sherry to a boil with sugar, 509 00:19:26,000 --> 00:19:27,000 and soak the raisins in it. 510 00:19:27,001 --> 00:19:29,999 It was unfortunate that we were swapping dishes. 511 00:19:30,000 --> 00:19:31,000 Things happen in the kitchen, 512 00:19:31,000 --> 00:19:32,000 and you just have to go with the... 513 00:19:32,001 --> 00:19:33,999 go with the flow of things at that time. 514 00:19:34,000 --> 00:19:35,999 It's a [bleep] nightmare. 515 00:19:36,000 --> 00:19:37,000 What do I have ingredient-wise? 516 00:19:37,000 --> 00:19:38,000 I've got John Dory. 517 00:19:38,001 --> 00:19:39,999 I'm just not exuding confidence. 518 00:19:40,000 --> 00:19:42,999 Time is short, so it's something I need to do 519 00:19:43,000 --> 00:19:44,999 sooner versus later, 'cause there won't be later. 520 00:19:45,000 --> 00:19:47,999 You gonna lay them on the potato pancake? 521 00:19:48,000 --> 00:19:49,999 I picked Miguel's dish... 522 00:19:50,000 --> 00:19:52,999 a potato latke with caviar, 523 00:19:53,000 --> 00:19:55,999 smoked scallops, and creme fraiche. 524 00:19:56,000 --> 00:19:57,000 It was fried. 525 00:19:57,001 --> 00:19:58,999 It was not something that I would eat normally, 526 00:19:59,000 --> 00:20:00,000 so I was disheartened. 527 00:20:00,001 --> 00:20:02,999 I'm great at making healthy food taste delicious. 528 00:20:03,000 --> 00:20:04,999 This is not my scene. 529 00:20:05,000 --> 00:20:07,999 I pulled the meat dish. 530 00:20:08,000 --> 00:20:09,000 I'm very comfortable with meat. 531 00:20:09,000 --> 00:20:10,000 I like cooking meat, 532 00:20:10,001 --> 00:20:11,999 and I liked the ingredients that Harold selected, 533 00:20:12,000 --> 00:20:14,999 but I knew that it had to be done perfectly. 534 00:20:15,000 --> 00:20:21,999 Oh, man. 535 00:20:22,000 --> 00:20:23,999 I did a real doozy. 536 00:20:24,000 --> 00:20:25,999 What do you think I did, Leigh-Anne? 537 00:20:26,000 --> 00:20:27,000 Ah, man. 538 00:20:27,000 --> 00:20:28,000 I did a real doozy. 539 00:20:28,001 --> 00:20:29,999 I confused salt for sugar without tasting it. 540 00:20:30,000 --> 00:20:31,000 Are you kidding me? 541 00:20:31,001 --> 00:20:33,999 I had the cheese course, which got passed to Miguel, 542 00:20:34,000 --> 00:20:35,999 and that was a disaster. 543 00:20:36,000 --> 00:20:37,000 He [bleep] up the sorbet. 544 00:20:37,001 --> 00:20:38,999 He put salt instead of sugar. 545 00:20:39,000 --> 00:20:41,999 I'm [bleep] the weeds. 546 00:20:42,000 --> 00:20:43,000 I'm glad I'm the sixth course. 547 00:20:43,001 --> 00:20:44,999 I realized right away, oh, shoot. 548 00:20:45,000 --> 00:20:46,999 I really had screwed up here. 549 00:20:47,000 --> 00:20:48,000 I'm done. No, I'm done. I'm done. 550 00:20:48,000 --> 00:20:49,000 I ruined the sorbet. 551 00:20:49,001 --> 00:20:51,000 There's nothing I can do. 552 00:20:53,000 --> 00:20:54,999 [bell dings] 553 00:20:55,000 --> 00:20:56,000 Are you calm? 554 00:20:56,000 --> 00:20:57,000 Oh, [bleep] 555 00:20:57,001 --> 00:20:59,999 Peppers raw, carrots are bland. 556 00:21:00,000 --> 00:21:01,000 Miguel, Miguel, Miguel. 557 00:21:01,000 --> 00:21:02,000 Yeah, Chef, I'm having a hard time. 558 00:21:02,001 --> 00:21:04,999 It was definitely not his strongest day in the kitchen. 559 00:21:05,000 --> 00:21:07,999 I'm gonna focus on you, and I'm to hell with this dish. 560 00:21:08,000 --> 00:21:09,000 I think it's just too rich. 561 00:21:09,000 --> 00:21:10,000 Because I'm gonna bring it on. 562 00:21:10,001 --> 00:21:12,000 This is so thick. 563 00:21:19,000 --> 00:21:21,999 So we get over to Restaurant Fuson, 564 00:21:22,000 --> 00:21:23,000 and we start to prep, 565 00:21:23,001 --> 00:21:25,999 and the whole curveball of this challenge 566 00:21:26,000 --> 00:21:29,999 was that we had to draw knives and exchange courses. 567 00:21:30,000 --> 00:21:33,999 The cooking started, and Miguel completely flipped out. 568 00:21:34,000 --> 00:21:35,000 It's gonna be a tough one. 569 00:21:35,000 --> 00:21:36,000 I'm pissed, though. I'm fuming. 570 00:21:36,000 --> 00:21:37,000 I had some difficulties. 571 00:21:37,001 --> 00:21:39,999 I swapped sugar for salt in the dish sorbet. 572 00:21:40,000 --> 00:21:41,999 Oh, I'm so pissed you don't even know. 573 00:21:42,000 --> 00:21:43,000 That was a disaster once I realized 574 00:21:43,001 --> 00:21:44,999 that I wasn't gonna be able to put 575 00:21:45,000 --> 00:21:46,999 one of those major components on that dish. 576 00:21:47,000 --> 00:21:48,000 Stop it, dude. Stop freaking out. 577 00:21:48,000 --> 00:21:49,000 No, I'm done. 578 00:21:49,000 --> 00:21:50,000 No, no, you're not. You're not. 579 00:21:50,001 --> 00:21:52,999 I'm gonna focus on you, and I'm to hell with this dish. 580 00:21:53,000 --> 00:21:54,000 No, no, no, Miguel. 581 00:21:54,000 --> 00:21:55,000 What can we do to fix that? 582 00:21:55,001 --> 00:21:56,999 Nothing. I mean, this is fucked up already. 583 00:21:57,000 --> 00:21:59,999 And I ruined the sorbet, so... 584 00:22:00,000 --> 00:22:01,000 Well, you know what? 585 00:22:01,001 --> 00:22:05,999 We can still make a cheese plate the best that you can. 586 00:22:06,000 --> 00:22:07,999 How we doing? - Hey, Chef. 587 00:22:08,000 --> 00:22:09,999 Your dessert's coming along okay? 588 00:22:10,000 --> 00:22:11,999 Steve is bailing you out? 589 00:22:12,000 --> 00:22:13,000 It's fucking fine, though. 590 00:22:13,000 --> 00:22:14,000 He says it's fine. 591 00:22:14,001 --> 00:22:15,999 Yeah, I'm quitting. He's confident. 592 00:22:16,000 --> 00:22:17,000 Miguel, Miguel, Miguel. 593 00:22:17,001 --> 00:22:18,999 Yeah, Chef, I'm having a hard time. 594 00:22:19,000 --> 00:22:20,999 I'm really having a hard time today, Chef. 595 00:22:21,000 --> 00:22:22,000 Oh, you're doing the cheese course? 596 00:22:22,000 --> 00:22:23,000 Yes, Chef. - Okay. 597 00:22:23,001 --> 00:22:24,999 And what kind of cheese do you have over there? 598 00:22:25,000 --> 00:22:27,999 I believe it's Camembert, Leanne? 599 00:22:28,000 --> 00:22:29,999 It's Formidaber. - Formidaber, right. 600 00:22:30,000 --> 00:22:32,999 Formidaber. Clam, Camembert, it's the same thing, right? 601 00:22:33,000 --> 00:22:34,000 No, not at all. 602 00:22:34,001 --> 00:22:35,999 You have an hour left, so you should probably get back to it. 603 00:22:36,000 --> 00:22:37,999 Thanks, Chef. - See you in a little bit. 604 00:22:38,000 --> 00:22:41,999 When Miguel freaked out, he was so completely frazzled. 605 00:22:42,000 --> 00:22:43,999 And he needed to make sure that something of his 606 00:22:44,000 --> 00:22:46,999 was going out and was gonna be perfect. 607 00:22:47,000 --> 00:22:48,000 And he said, "I'm gonna make sure 608 00:22:48,001 --> 00:22:49,999 that Andrea's dish comes out great." 609 00:22:50,000 --> 00:22:51,999 You know, this is his world. This is what he wants to do. 610 00:22:52,000 --> 00:22:53,999 So I'm just gonna make the little latkes, 611 00:22:54,000 --> 00:22:55,000 and then he can do the rest. 612 00:22:55,001 --> 00:22:57,999 16 minutes, first course coming up. 613 00:22:58,000 --> 00:22:59,999 I'm gonna clean, I'm gonna plate 'em all here. 614 00:23:00,000 --> 00:23:01,999 I think Miguel took way too much charge 615 00:23:02,000 --> 00:23:03,999 of Andrea cooking his dish. 616 00:23:04,000 --> 00:23:05,999 You know, it is a cooking competition, 617 00:23:06,000 --> 00:23:10,000 and I don't think Andrea's playing it particularly well right now. 618 00:23:11,000 --> 00:23:13,999 [dramatic music] 619 00:23:14,000 --> 00:23:15,999 ♪ ♪ 620 00:23:16,000 --> 00:23:17,999 Here we are for some, ladies. 621 00:23:18,000 --> 00:23:19,000 Thank you. - Thank you. 622 00:23:19,001 --> 00:23:20,999 After you. - Woo-hoo. 623 00:23:21,000 --> 00:23:22,999 Now, the guests started arriving, 624 00:23:23,000 --> 00:23:24,999 and we were just kind of freaking out in the kitchen. 625 00:23:25,000 --> 00:23:30,999 ♪ ♪ 626 00:23:31,000 --> 00:23:32,999 Chardonnay. 627 00:23:33,000 --> 00:23:34,999 I'm excited to see what they're gonna do. 628 00:23:35,000 --> 00:23:36,999 It's all about pressure tonight. 629 00:23:37,000 --> 00:23:38,999 So seven chefs, seven courses. 630 00:23:39,000 --> 00:23:40,999 We should definitely talk about your feelings about the food 631 00:23:41,000 --> 00:23:42,999 as we go through the whole experience, 632 00:23:43,000 --> 00:23:44,999 'cause that can only help us. 633 00:23:45,000 --> 00:23:48,999 ♪ ♪ 634 00:23:49,000 --> 00:23:50,999 Yeah, cheers to Ted. - Cheers to Ted. 635 00:23:51,000 --> 00:23:52,999 Oh, you guys, thank you so much. 636 00:23:53,000 --> 00:23:54,000 That's very sweet of you. 637 00:23:54,001 --> 00:23:55,999 Thank you. Thanks for coming. 638 00:23:56,000 --> 00:23:58,999 Tom, how do you feel about what you saw in the kitchen? 639 00:23:59,000 --> 00:24:02,999 Some of it looks great, and some of it... we'll see. 640 00:24:03,000 --> 00:24:04,999 We'll see? - We'll see what happens, yeah. 641 00:24:05,000 --> 00:24:06,999 Welcome from all of us in the team here. 642 00:24:07,000 --> 00:24:08,999 I'm gonna savor a bottle of champagne. 643 00:24:09,000 --> 00:24:10,999 This is something that Napoleon used to do 644 00:24:11,000 --> 00:24:12,999 to celebrate his battles, and we're doing this 645 00:24:13,000 --> 00:24:14,999 kind of to celebrate our victory in the kitchen tonight. 646 00:24:15,000 --> 00:24:16,999 ♪ ♪ 647 00:24:17,000 --> 00:24:18,999 Woo-hoo! 648 00:24:19,000 --> 00:24:20,000 [cheers and applause] 649 00:24:20,001 --> 00:24:21,999 Nice. - Nice. 650 00:24:22,000 --> 00:24:23,999 Excellent beginning. 651 00:24:24,000 --> 00:24:25,999 Great way to start a meal. - Definitely. 652 00:24:26,000 --> 00:24:27,000 So, Miguel, this is your course? 653 00:24:27,001 --> 00:24:28,999 Well, this is Andrew's course. 654 00:24:29,000 --> 00:24:30,999 Andrew's course, I'm sorry. - Originally, it was mine, right? 655 00:24:31,000 --> 00:24:32,999 Okay. - Caviar and champagne. 656 00:24:33,000 --> 00:24:34,999 My wife will not judge me. 657 00:24:35,000 --> 00:24:36,999 Should the latkes be warm, 658 00:24:37,000 --> 00:24:38,999 or is it all right at room temperature? 659 00:24:39,000 --> 00:24:40,999 The potatoes are cold, and this doesn't... doesn't help. 660 00:24:41,000 --> 00:24:42,999 It'd be nice if they could be warm and contrast 661 00:24:43,000 --> 00:24:44,999 with the cooler flavors on top. - They could've been. 662 00:24:45,000 --> 00:24:46,000 Could've been. 663 00:24:46,001 --> 00:24:47,999 This looks good, huh? We make a [bleep] good team. 664 00:24:48,000 --> 00:24:49,999 Oh, yeah? - Open a [bleep] restaurant together? 665 00:24:50,000 --> 00:24:51,999 Second course was actually Stephen's course, 666 00:24:52,000 --> 00:24:53,000 which I cooked. 667 00:24:53,001 --> 00:24:54,999 I knew that whatever I was making here, 668 00:24:55,000 --> 00:24:56,999 Stephen would be getting credit for it, 669 00:24:57,000 --> 00:24:58,999 and then we'd work together on the desserts, 670 00:24:59,000 --> 00:25:00,999 and I was fine with that. 671 00:25:01,000 --> 00:25:02,999 Ready to roll. Serve your food. 672 00:25:03,000 --> 00:25:04,999 Serve... serving. 673 00:25:05,000 --> 00:25:06,999 I think it's a little ridiculous. 674 00:25:07,000 --> 00:25:08,999 Working in teams means working in teams, 675 00:25:09,000 --> 00:25:10,999 but completing the dish that you've selected. 676 00:25:11,000 --> 00:25:12,999 If this is how it is, then I'm gonna have Leanne 677 00:25:13,000 --> 00:25:14,999 make my dishes from here on out, 678 00:25:15,000 --> 00:25:16,999 and I'll just serve them to you and take the praise. 679 00:25:17,000 --> 00:25:18,999 We have a roasted chan-o-rel soup 680 00:25:19,000 --> 00:25:20,999 with a thyme and pewter cream. 681 00:25:21,000 --> 00:25:23,999 Stephen, is this your dish or Harold's dish? 682 00:25:24,000 --> 00:25:25,999 Harold and I are working as a team this evening. 683 00:25:26,000 --> 00:25:27,999 I'm doing a dessert with him as well. 684 00:25:28,000 --> 00:25:29,999 We were preparing both dishes together. 685 00:25:30,000 --> 00:25:31,999 Shots! - Go, go. 686 00:25:32,000 --> 00:25:33,999 Excellent. 687 00:25:34,000 --> 00:25:35,999 Oh, great, great, great. 688 00:25:36,000 --> 00:25:38,999 Any thoughts from your table about this dish? 689 00:25:39,000 --> 00:25:40,599 I thought it was good. 690 00:25:40,600 --> 00:25:42,600 Harold and I, we were completely on point 691 00:25:42,625 --> 00:25:44,625 and had everything under control. 692 00:25:44,650 --> 00:25:46,344 I'm just anxious. I want to get the food out there 693 00:25:46,368 --> 00:25:48,555 - and get everyone served as quickly as possible - so that the integrity's there. 694 00:25:48,579 --> 00:25:50,579 What we have, Ted, and everyone else... 695 00:25:50,604 --> 00:25:52,079 Dave, you can serve and then do it. 696 00:25:52,104 --> 00:25:53,525 Okay, cool, thanks. 697 00:25:56,690 --> 00:25:58,298 Are you calm? - Yeah, yeah. 698 00:25:58,323 --> 00:25:59,696 This is as calm as it gets. 699 00:25:59,721 --> 00:26:03,361 I've taken a John Dory and I've done a real shallow poach in court bouillon 700 00:26:04,281 --> 00:26:06,876 when we got the twist, I was like 701 00:26:07,000 --> 00:26:08,712 (beep) - you know 702 00:26:08,737 --> 00:26:10,384 [laughter] 703 00:26:10,409 --> 00:26:13,189 I'm like, and I don't even have any wine to drink to boot, so... 704 00:26:13,214 --> 00:26:14,877 -Um.. Can Dave have a glass of wine? 705 00:26:14,902 --> 00:26:16,782 Oh My God, thank you! 706 00:26:17,509 --> 00:26:18,999 The pepper is raw. 707 00:26:19,000 --> 00:26:20,485 The skin is on it. 708 00:26:20,510 --> 00:26:21,782 The carrots are bland. 709 00:26:23,000 --> 00:26:24,999 Lee Ann, you want a sip of wine before you do it? 710 00:26:25,000 --> 00:26:26,999 I got Tiffany's dish - I wasn't happy about it 711 00:26:27,000 --> 00:26:30,328 Pasta's not necessarily my strong points 712 00:26:30,453 --> 00:26:32,689 So what we have are the fig stuffed gnochi 713 00:26:32,789 --> 00:26:34,789 uh, with duck confit 714 00:26:34,814 --> 00:26:36,407 and a leed puree 715 00:26:36,453 --> 00:26:39,118 seared breast of duck with a fig and balsamic jam 716 00:26:39,143 --> 00:26:41,564 and then natural jus and watercress. 717 00:26:41,589 --> 00:26:43,589 How on earth do you stuff a fig inside of an 718 00:26:43,773 --> 00:26:45,773 a piece of gnochi? 719 00:26:45,851 --> 00:26:47,306 This is the best yet. 720 00:26:47,390 --> 00:26:49,681 It is very good. Yeah, really good. 721 00:26:49,944 --> 00:26:52,234 I tihnk I like the duck confit. [overlapping] This, this is great. 722 00:26:52,258 --> 00:26:56,140 Lee Ann and Tiffany have a very different style. 723 00:26:56,165 --> 00:26:58,134 When Lee Ann drew that knife, Tom, did you see 724 00:26:58,159 --> 00:27:00,751 whether she had a reaction? 725 00:27:00,776 --> 00:27:03,000 Oh they all had some.. some reactions. 726 00:27:05,806 --> 00:27:06,999 There's never a situation in a resteraunt 727 00:27:07,000 --> 00:27:10,101 where you can just say oh "I just don't know that station" 728 00:27:10,126 --> 00:27:11,304 "I can't work it" 729 00:27:11,329 --> 00:27:13,089 What you can do is jump in and do your best. 730 00:27:14,250 --> 00:27:16,562 This is a sirloin ala Harold 731 00:27:16,587 --> 00:27:18,234 I was given Harolds dish 732 00:27:18,259 --> 00:27:20,975 On the right hand side of the plate you have a foie gras onion jam 733 00:27:21,000 --> 00:27:24,257 They are first brûléed, which is a fancy way of saying I burned the onions. 734 00:27:24,357 --> 00:27:25,695 Ummm... 735 00:27:25,789 --> 00:27:27,843 and then I also sweated out some onions 736 00:27:27,880 --> 00:27:30,125 The dish is finished with a foie gras bordelaise. Enjoy. 737 00:27:30,179 --> 00:27:31,179 My pleasure. 738 00:27:33,797 --> 00:27:35,633 The chard is delicious. 739 00:27:35,757 --> 00:27:36,999 Is it? 740 00:27:37,000 --> 00:27:39,000 It's a beautiful presentation. 741 00:27:39,324 --> 00:27:41,418 You're gonna take that reduction that you're making 742 00:27:41,443 --> 00:27:42,622 and we're going to brush a little bit on 743 00:27:42,646 --> 00:27:44,646 with a couple of bits of the cherries. 744 00:27:44,700 --> 00:27:46,699 You know, there were a lot of things that went wrong 745 00:27:46,700 --> 00:27:48,699 with Miguel's dish, but in the end, 746 00:27:48,700 --> 00:27:50,699 the original assignment was to interpret this dish. 747 00:27:50,700 --> 00:27:52,699 You're given a set of ingredients 748 00:27:52,700 --> 00:27:54,699 and make it the way you want to make it. 749 00:27:54,700 --> 00:27:56,699 So Miguel did his best. 750 00:27:56,700 --> 00:27:58,699 What's the name of the cheese again? 751 00:27:58,700 --> 00:28:00,699 Forme de Ember. 752 00:28:00,700 --> 00:28:02,699 I still think I was able to come up with a good product. 753 00:28:02,700 --> 00:28:06,699 I played on an old concept of a beet and blue cheese salad. 754 00:28:06,700 --> 00:28:08,699 This is probably the most frustrating day. 755 00:28:08,700 --> 00:28:12,699 Hey, big grade, just go out there and present your food. 756 00:28:12,700 --> 00:28:16,699 I like to present my play on cheese and crackers 757 00:28:16,700 --> 00:28:18,699 and a classic beet salad. 758 00:28:18,700 --> 00:28:22,699 Here we have a classic French cheese. 759 00:28:22,700 --> 00:28:24,699 I forgot the name. 760 00:28:24,700 --> 00:28:26,699 Forme de Ember. 761 00:28:26,700 --> 00:28:28,699 Forme de Ember, thank you very much, chef. 762 00:28:28,700 --> 00:28:30,699 Beet salad with some watercress, some pickled beets, 763 00:28:30,700 --> 00:28:32,699 and Forme de Ember foam. 764 00:28:32,700 --> 00:28:34,699 Mm-hmm. I like it. 765 00:28:34,700 --> 00:28:36,699 Thank you. 766 00:28:36,700 --> 00:28:38,699 Great, I thought. 767 00:28:38,700 --> 00:28:40,699 Flaky and zesty. 768 00:28:40,700 --> 00:28:42,699 You have really good texture on the cracker. 769 00:28:42,700 --> 00:28:44,699 I made the mistake of trying the cheese first. 770 00:28:44,700 --> 00:28:46,699 I got greedy and went for it immediately. 771 00:28:46,700 --> 00:28:48,699 The beet salad was kind of overwhelmed at that point. 772 00:28:48,700 --> 00:28:52,699 And that beet salad needs to be more served to stand up to the cheese. 773 00:28:52,700 --> 00:28:54,699 Seventh course comes up, you know, 774 00:28:54,700 --> 00:28:56,699 Steven's been running around before that, 775 00:28:56,700 --> 00:28:58,699 handling all the wines between every course. 776 00:28:58,700 --> 00:29:00,699 I'm getting a little concerned because he's not spending 777 00:29:00,700 --> 00:29:02,699 as much time with me as I'd like. 778 00:29:02,700 --> 00:29:04,699 Got these dishes. 779 00:29:04,700 --> 00:29:06,699 This is designed to be eaten from left to right, 780 00:29:06,700 --> 00:29:10,699 starting off with a milk chocolate soup infused with black tea. 781 00:29:10,700 --> 00:29:12,699 Moving on to your right, 782 00:29:12,700 --> 00:29:14,699 you have a white chocolate semifreddo, 783 00:29:14,700 --> 00:29:18,699 and then we have a warm flourless cake. 784 00:29:18,700 --> 00:29:20,699 Is this our last course? 785 00:29:20,700 --> 00:29:22,699 Yeah. We've got plenty more wine, though. 786 00:29:22,700 --> 00:29:24,699 [laughter] 787 00:29:24,700 --> 00:29:28,699 It is so thick and rich. 788 00:29:28,700 --> 00:29:32,699 So it's the first sip of the soup, I really liked it, 789 00:29:32,700 --> 00:29:34,699 and I think it's just too rich. 790 00:29:34,700 --> 00:29:36,699 But I do like the cake. 791 00:29:36,700 --> 00:29:38,699 A little dry, but I like it. 792 00:29:38,700 --> 00:29:40,699 I think our guys really stepped up. 793 00:29:40,700 --> 00:29:42,699 All right, guys, you'd like to see us all, 794 00:29:42,700 --> 00:29:44,699 so let's gather around. 795 00:29:44,700 --> 00:29:48,699 [applause] 796 00:29:48,700 --> 00:29:50,699 Thank you. 797 00:29:50,700 --> 00:29:53,699 Chefs, you've absolutely exceeded my expectations. 798 00:29:53,700 --> 00:29:55,699 The teamwork was terrific, 799 00:29:55,700 --> 00:29:57,699 and you made me look good in front of these 800 00:29:57,700 --> 00:29:59,699 really important smart food people, 801 00:29:59,700 --> 00:30:02,699 so thank you very much. My glass is up to you. 802 00:30:02,700 --> 00:30:05,699 Cheers. Thank you. 803 00:30:05,700 --> 00:30:07,699 We'll call you back for judges' table. 804 00:30:07,700 --> 00:30:12,699 [applause] 805 00:30:12,700 --> 00:30:14,699 [cheers and applause] 806 00:30:14,700 --> 00:30:16,699 You didn't put enough of yourself in the dish. 807 00:30:16,700 --> 00:30:18,699 Clearly you weren't very confident. 808 00:30:18,700 --> 00:30:20,699 It was a shame to see, to be honest with you. 809 00:30:20,700 --> 00:30:23,699 It tasted awful. I would like more time. 810 00:30:23,700 --> 00:30:25,699 Your performance should continue packing tonight. 811 00:30:25,700 --> 00:30:27,699 I have one more, and it's with you. 812 00:30:27,700 --> 00:30:29,699 You're a snake. 813 00:30:29,700 --> 00:30:37,700 Ted, you set the bar really high for them, 814 00:30:38,700 --> 00:30:40,699 so what did you think? 815 00:30:40,700 --> 00:30:42,699 I thought the teamwork was incredible, 816 00:30:42,700 --> 00:30:44,699 and it makes our job even more difficult. 817 00:30:44,700 --> 00:30:47,699 The food was pretty uniformly good. 818 00:30:47,700 --> 00:30:49,699 There were some gaffes in the presentation. 819 00:30:49,700 --> 00:30:52,699 That may be where it rises and falls for me. 820 00:30:52,700 --> 00:30:55,699 I was really impressed at the level of cooking 821 00:30:55,700 --> 00:30:57,699 and how they really wanted to just make their dishes, 822 00:30:57,700 --> 00:30:59,699 even though they weren't cooking them anymore, 823 00:30:59,700 --> 00:31:01,699 as good as they could be. 824 00:31:01,700 --> 00:31:03,699 I think that's just indicative of how a kitchen works. 825 00:31:03,700 --> 00:31:06,699 It's usually a team effort, and when the chips are down, 826 00:31:06,700 --> 00:31:08,699 people come together because you're there 827 00:31:08,700 --> 00:31:10,699 to create the best food you can. 828 00:31:10,700 --> 00:31:13,699 You know, it's hard. There are no losers right now. 829 00:31:13,700 --> 00:31:15,699 It's just something that's just not as good. 830 00:31:15,700 --> 00:31:17,699 Let's talk about that dessert dish for a second. 831 00:31:17,700 --> 00:31:20,699 I found it a little too rich, 832 00:31:20,700 --> 00:31:23,699 and the flavors were a little too strong. 833 00:31:23,700 --> 00:31:26,699 Harold's dessert, I didn't have a huge problem with. 834 00:31:26,700 --> 00:31:28,699 There were a lot of small things, 835 00:31:28,700 --> 00:31:30,699 but the degree of difficulty was really high. 836 00:31:30,700 --> 00:31:33,699 I had a much bigger problem with Dave's dish. 837 00:31:33,700 --> 00:31:34,700 Yes. 838 00:31:34,701 --> 00:31:37,699 It wasn't so much the fish, the vegetables underneath. 839 00:31:37,700 --> 00:31:39,699 My perception was that each of those vegetables 840 00:31:39,700 --> 00:31:41,699 were cooked separately and kind of put together. 841 00:31:41,700 --> 00:31:44,699 I think there could have been more flavor out of them. 842 00:31:44,700 --> 00:31:46,699 Certain things are becoming apparent. 843 00:31:46,700 --> 00:31:48,699 Certain people's skills, experience 844 00:31:48,700 --> 00:31:51,699 are definitely starting to show for better or worse. 845 00:31:51,700 --> 00:31:53,699 Miguel, you okay? 846 00:31:53,700 --> 00:31:54,700 I'm fine. 847 00:31:54,701 --> 00:31:56,699 It's the quietest I've ever heard you. 848 00:31:56,700 --> 00:31:57,700 Oh, come on. 849 00:31:57,701 --> 00:31:59,699 Well, I had a bad day. 850 00:31:59,700 --> 00:32:02,699 Do you go home and jump for joy when you have a bad day at work? 851 00:32:02,700 --> 00:32:03,700 No. 852 00:32:03,701 --> 00:32:05,699 Okay, thank you. 853 00:32:05,700 --> 00:32:09,699 Well, let's bring in the top 3. 854 00:32:09,700 --> 00:32:11,699 That'll be the fun part. 855 00:32:11,700 --> 00:32:12,700 Yes. 856 00:32:12,701 --> 00:32:17,699 Hello. 857 00:32:17,700 --> 00:32:19,699 Hi, Katie. 858 00:32:19,700 --> 00:32:22,699 I'd like to ask Tiffany... 859 00:32:22,700 --> 00:32:24,699 Leanne... 860 00:32:24,700 --> 00:32:28,699 and Steven... 861 00:32:28,700 --> 00:32:32,700 to join us at the judges' table. 862 00:32:34,700 --> 00:32:35,700 Oops. 863 00:32:35,701 --> 00:32:43,701 Congratulations. 864 00:32:54,700 --> 00:32:57,699 You all were the 3 standouts. 865 00:32:57,700 --> 00:33:00,699 Steven, the soup was delicious. 866 00:33:00,700 --> 00:33:01,700 It was rich. 867 00:33:01,701 --> 00:33:03,699 I loved the pancetta-wrapped chanterelle. 868 00:33:03,700 --> 00:33:06,699 It was a really smooth dish that I really enjoyed. 869 00:33:06,700 --> 00:33:12,699 Tiffany, loved the foie gras fat in the bordelaise sauce. 870 00:33:12,700 --> 00:33:14,699 Two critical points... beef was over-rested. 871 00:33:14,700 --> 00:33:16,699 Onions were slightly undercooked. 872 00:33:16,700 --> 00:33:19,699 But I thought it was a very successful dish. 873 00:33:19,700 --> 00:33:23,699 Leanne, you gave us so many different components to taste, 874 00:33:23,700 --> 00:33:25,699 but they were all unified. 875 00:33:25,700 --> 00:33:28,699 I thought the duck was magnificent. 876 00:33:28,700 --> 00:33:31,699 And the winner tonight... 877 00:33:31,700 --> 00:33:35,699 is Leanne. Congratulations. 878 00:33:35,700 --> 00:33:37,699 Thank you. 879 00:33:37,700 --> 00:33:40,699 This is the first long challenge that I've won. 880 00:33:40,700 --> 00:33:42,699 It was in no small part due to the fact 881 00:33:42,700 --> 00:33:44,699 that Tiffany had a good dish to begin with. 882 00:33:44,700 --> 00:33:47,699 One thing that I think everybody was kind of curious about 883 00:33:47,700 --> 00:33:50,699 was how well did you think things worked in the kitchen? 884 00:33:50,700 --> 00:33:52,699 It was interesting, because with the cheese dish, 885 00:33:52,700 --> 00:33:54,699 I sat down with Miguel for about 5 minutes, 886 00:33:54,700 --> 00:33:57,699 I went over the ingredients, I actually gave him recipes, 887 00:33:57,700 --> 00:34:01,699 and from somewhere across the kitchen, I heard the word "salt." 888 00:34:01,700 --> 00:34:03,699 He used salt instead of sugar? 889 00:34:03,700 --> 00:34:04,700 Yeah. 890 00:34:04,701 --> 00:34:06,699 So that's why we didn't have a sore bite. 891 00:34:06,700 --> 00:34:09,699 It's like the cook's nightmare to use salt instead of sugar. 892 00:34:09,700 --> 00:34:11,699 If the three of you were voting someone off, 893 00:34:11,700 --> 00:34:13,699 based on performance in the kitchen, 894 00:34:13,700 --> 00:34:16,699 is Miguel someone who you think should go? 895 00:34:16,700 --> 00:34:18,699 It's a tough call, you know? 896 00:34:18,700 --> 00:34:20,699 I'll step up. 897 00:34:20,700 --> 00:34:23,699 Honestly, I think Miguel flipped out a little bit, 898 00:34:23,700 --> 00:34:25,699 and he got himself into a head space 899 00:34:25,700 --> 00:34:28,699 that he was trying to dig himself out of the entire time. 900 00:34:28,700 --> 00:34:31,699 It was a shame to see, to be honest with you, 901 00:34:31,700 --> 00:34:34,699 because I don't think that Miguel is at the bottom of the ladder. 902 00:34:34,700 --> 00:34:37,699 I think there are people that are weaker than him. 903 00:34:37,700 --> 00:34:38,700 Who's weaker? 904 00:34:38,701 --> 00:34:40,699 Andrea, Dave. 905 00:34:40,700 --> 00:34:43,699 Miguel did his best, he's very happy with what he did. 906 00:34:43,700 --> 00:34:46,699 It was definitely different from my original vision, 907 00:34:46,700 --> 00:34:49,699 but I think he worked with it, he went with it, 908 00:34:49,700 --> 00:34:51,700 he made the best of what he could do. 909 00:34:53,700 --> 00:34:55,699 Thank you, good night. 910 00:34:55,700 --> 00:34:57,699 Congratulations again. 911 00:34:57,700 --> 00:35:03,699 Hi, guys. 912 00:35:03,700 --> 00:35:05,699 Came out on top today. 913 00:35:05,700 --> 00:35:07,699 Good for you, good job, guys. 914 00:35:07,700 --> 00:35:11,699 Judges would like to see Dave, 915 00:35:11,700 --> 00:35:13,699 Miguel, 916 00:35:13,700 --> 00:35:15,699 and Andrea. 917 00:35:15,700 --> 00:35:16,700 Okay. 918 00:35:16,701 --> 00:35:18,699 Good luck, guys. 919 00:35:18,700 --> 00:35:19,700 Thank you. 920 00:35:19,701 --> 00:35:21,699 Right from the get-go, I'm feeling good 921 00:35:21,700 --> 00:35:23,699 because I'm fine with being mediocre for the night. 922 00:35:23,700 --> 00:35:24,700 I'm not a pastry chef. 923 00:35:24,701 --> 00:35:26,699 Steven and myself definitely teamed up well. 924 00:35:26,700 --> 00:35:28,699 I thought it was a smart move to do 925 00:35:28,700 --> 00:35:30,699 to, you know, keep myself in this competition. 926 00:35:30,700 --> 00:35:38,700 You are the bottom three tonight. 927 00:35:42,700 --> 00:35:44,699 One of you will be going home. 928 00:35:44,700 --> 00:35:50,699 Dave, I think there was flavor in your dish, you know, 929 00:35:50,700 --> 00:35:51,700 that's really important to you, 930 00:35:51,701 --> 00:35:55,699 but the vegetables were lacking. 931 00:35:55,700 --> 00:35:57,699 Some of them had flavor, some of them didn't. 932 00:35:57,700 --> 00:36:00,699 What was your feeling when you got the fish dish? 933 00:36:00,700 --> 00:36:02,699 When I chose it, I just wanted to try to work with it, 934 00:36:02,700 --> 00:36:04,699 and something that was really important for me 935 00:36:04,700 --> 00:36:06,699 was to really try to keep it light 936 00:36:06,700 --> 00:36:08,699 and not use oils, butters, fats. 937 00:36:08,700 --> 00:36:11,699 I guess kind of infused some of Andrea's concepts 938 00:36:11,700 --> 00:36:12,700 and the way she does things. 939 00:36:12,701 --> 00:36:14,699 I think you were thinking so much 940 00:36:14,700 --> 00:36:16,699 about trying to respect Andrea's vision 941 00:36:16,700 --> 00:36:19,699 that you didn't put enough of yourself in the dish. 942 00:36:19,700 --> 00:36:21,699 Oh, [bleep] 943 00:36:21,700 --> 00:36:23,699 I'm not ready to give up on her, 944 00:36:23,700 --> 00:36:25,699 I'm not ready to give up on myself. 945 00:36:25,700 --> 00:36:27,699 I'm very passionate about what I do, 946 00:36:27,700 --> 00:36:29,699 'cause I really am talented, damn it, 947 00:36:29,700 --> 00:36:32,699 and I'm pissed that I... I just keep... 948 00:36:32,700 --> 00:36:36,699 I'm holding myself back, and I would like more time 949 00:36:36,700 --> 00:36:39,699 to prove that I can do it, because I know I can't. 950 00:36:39,700 --> 00:36:42,699 We appreciate that, but I can tell you at this table here, 951 00:36:42,700 --> 00:36:44,700 it is about the food. 952 00:36:47,700 --> 00:36:49,699 Miguel, how do you feel about tonight? 953 00:36:49,700 --> 00:36:51,699 I had a bad night from the get. 954 00:36:51,700 --> 00:36:53,699 The concept of a dish was that you start off 955 00:36:53,700 --> 00:36:56,699 with a cheese and cracker, which I executed, 956 00:36:56,700 --> 00:36:58,699 and I thought I did okay on that. 957 00:36:58,700 --> 00:36:59,700 What's the name of the cheese? 958 00:36:59,701 --> 00:37:01,699 The cheese... 959 00:37:01,700 --> 00:37:02,700 [laughs] 960 00:37:02,701 --> 00:37:04,699 You still don't remember, huh? 961 00:37:04,700 --> 00:37:05,700 No, chef. 962 00:37:05,700 --> 00:37:06,700 Formedombere. 963 00:37:06,700 --> 00:37:07,700 Formedombere, yes, chef. 964 00:37:07,701 --> 00:37:10,699 And then it was supposed to be the sorbet, 965 00:37:10,700 --> 00:37:12,699 but it tasted awful. 966 00:37:12,700 --> 00:37:14,700 I confused salt for sugar. 967 00:37:16,700 --> 00:37:19,699 But I don't think that that came up in the final product. 968 00:37:19,700 --> 00:37:22,699 I thought that I was able to regroup myself 969 00:37:22,700 --> 00:37:24,699 and fix that up, chef. 970 00:37:24,700 --> 00:37:25,700 Miguel. 971 00:37:25,700 --> 00:37:26,700 Yes, chef. 972 00:37:26,701 --> 00:37:29,699 Leanne and Tiffany thought you were an absolute mess back there, 973 00:37:29,700 --> 00:37:31,699 and Tiffany thought you should go home. 974 00:37:31,700 --> 00:37:34,699 I disagree. 975 00:37:34,700 --> 00:37:36,699 I did have a moment, and I regrouped myself. 976 00:37:36,700 --> 00:37:38,699 If I would have walked out of the kitchen, I agree. 977 00:37:38,700 --> 00:37:40,699 You know what, I would have packed up my knives 978 00:37:40,700 --> 00:37:42,699 and left right away, but I realized that, you know what, 979 00:37:42,700 --> 00:37:45,699 there was a more important task, and it wasn't about me. 980 00:37:45,700 --> 00:37:47,699 I think if they felt that way, then evidently they feel 981 00:37:47,700 --> 00:37:49,699 that I'm the biggest challenge. 982 00:37:49,700 --> 00:37:50,700 That's how I see it. 983 00:37:50,701 --> 00:37:55,699 Andrea, seen that dish before, caviar, pancakes. 984 00:37:55,700 --> 00:37:57,699 Did you feel you had to interpret the dish 985 00:37:57,700 --> 00:37:58,700 the way Miguel set it up, 986 00:37:58,701 --> 00:38:01,699 or did you feel free to do something else with it? 987 00:38:01,700 --> 00:38:03,699 No, actually, I just made the latkes. 988 00:38:03,700 --> 00:38:07,699 See, and that's why you're here, 989 00:38:07,700 --> 00:38:10,699 because that's all you made was... were the latkes, 990 00:38:10,700 --> 00:38:13,699 and you thought it was a poor decision to serve them cold. 991 00:38:13,700 --> 00:38:14,700 You're right. 992 00:38:14,701 --> 00:38:16,699 What did you bring to that recipe 993 00:38:16,700 --> 00:38:18,699 that made it something from you? 994 00:38:18,700 --> 00:38:20,699 I put scallions in. 995 00:38:20,700 --> 00:38:22,699 That sounds like a garnish. I mean... 996 00:38:22,700 --> 00:38:23,700 Well, for some people it's a garnish, 997 00:38:23,701 --> 00:38:25,699 but for me, a scallion is so much more. 998 00:38:25,700 --> 00:38:27,699 It's, you know, it's part of the allium family, 999 00:38:27,700 --> 00:38:28,700 it's rich in sulfur compounds. 1000 00:38:28,701 --> 00:38:30,699 Your philosophy about eating healthy is terrific, 1001 00:38:30,700 --> 00:38:31,700 and it's great in day-to-day eating, 1002 00:38:31,700 --> 00:38:32,700 but this is a competition. 1003 00:38:32,701 --> 00:38:35,699 You need to blow the socks off of these people. 1004 00:38:35,700 --> 00:38:39,700 It needs to be whiz-bang, decadent wow. 1005 00:38:41,700 --> 00:38:44,699 I've pretty much heard all I need to hear. 1006 00:38:44,700 --> 00:38:47,699 We'll call you back in when we're ready. 1007 00:38:47,700 --> 00:38:49,699 Thanks. Thank you. 1008 00:38:49,700 --> 00:38:57,700 Hi, guys. Hello. 1009 00:38:59,700 --> 00:39:00,700 What's going on? 1010 00:39:00,701 --> 00:39:04,699 They said there were a couple of you that felt that I should go home, 1011 00:39:04,700 --> 00:39:06,699 so I think I'd like to hear from those people 1012 00:39:06,700 --> 00:39:08,700 why they feel I should go home. 1013 00:39:09,700 --> 00:39:11,699 I think you made some really novice mistakes tonight, 1014 00:39:11,700 --> 00:39:13,699 like, for instance, the salt-sugar thing. 1015 00:39:13,700 --> 00:39:15,699 That just happens when you let your nerves get over... 1016 00:39:15,700 --> 00:39:16,700 like, overtake you. 1017 00:39:16,701 --> 00:39:18,699 I never said that I thought it was time for me to go home. 1018 00:39:18,700 --> 00:39:20,699 None of us are saying he's lying. 1019 00:39:20,700 --> 00:39:21,700 None of us are saying... 1020 00:39:21,701 --> 00:39:23,699 You're calling Tom Colicchio a liar. 1021 00:39:23,700 --> 00:39:24,700 No, no, I'm asking you a question. 1022 00:39:24,701 --> 00:39:26,699 Answer my question. Answer my question. 1023 00:39:26,700 --> 00:39:28,699 The answer is yes or no. 1024 00:39:28,700 --> 00:39:29,700 Are you threatened by me? 1025 00:39:29,700 --> 00:39:30,700 No, I'm not threatened by you. 1026 00:39:30,700 --> 00:39:31,700 You feel that? 1027 00:39:31,700 --> 00:39:32,700 I'm taking myself out of this conversation. 1028 00:39:32,700 --> 00:39:33,700 So you feel threatened, okay. 1029 00:39:33,700 --> 00:39:34,700 Don't get confrontational. 1030 00:39:34,700 --> 00:39:35,700 You want to have a conversation with me, 1031 00:39:35,700 --> 00:39:36,700 I'll have it with you, 1032 00:39:36,701 --> 00:39:38,699 but it's going to be on a very human, professional level. 1033 00:39:38,700 --> 00:39:39,700 Are you kidding me? 1034 00:39:39,700 --> 00:39:40,700 You're the most confrontational person in this house. 1035 00:39:40,701 --> 00:39:42,699 I have one war, and it's with you. 1036 00:39:42,700 --> 00:39:44,699 I'll have two eyes on you in front of me 1037 00:39:44,700 --> 00:39:46,699 and one eye behind me. 1038 00:39:46,700 --> 00:39:48,699 You're a snake. 1039 00:39:48,700 --> 00:39:56,700 Miguel's dish was an unorganized dish, and it showed. 1040 00:39:57,700 --> 00:39:59,699 Yeah, he's unfocused and all over the place. 1041 00:39:59,700 --> 00:40:01,699 Although I did really like his shortbread cracker, 1042 00:40:01,700 --> 00:40:03,699 I thought it was very tasty, 1043 00:40:03,700 --> 00:40:05,699 and it went really well with the cheese. 1044 00:40:05,700 --> 00:40:07,699 For that aspect of the dish, Miguel did a great job, 1045 00:40:07,700 --> 00:40:09,699 but the rest completely lost me. 1046 00:40:09,700 --> 00:40:12,699 Those ingredients should have been able to sing, 1047 00:40:12,700 --> 00:40:15,699 and they didn't, and that is because of the cook. 1048 00:40:15,700 --> 00:40:17,699 Simple as that. 1049 00:40:17,700 --> 00:40:21,699 Dave needs to get his emotions under control. 1050 00:40:21,700 --> 00:40:24,699 I don't see how you can possibly get anything accomplished 1051 00:40:24,700 --> 00:40:26,699 when you're freaking out about your feelings. 1052 00:40:26,700 --> 00:40:29,699 We don't care about your personal problems. 1053 00:40:29,700 --> 00:40:31,699 It's about the food. 1054 00:40:31,700 --> 00:40:32,700 You know, he had a dish. 1055 00:40:32,701 --> 00:40:35,699 Andrea kind of, you know, had these ingredients put together, 1056 00:40:35,700 --> 00:40:38,699 and it was up to him to make that dish as flavorful as possible. 1057 00:40:38,700 --> 00:40:40,699 He should have thrown that idea out the window 1058 00:40:40,700 --> 00:40:42,699 and sautéed the damn thing in a stick of butter. 1059 00:40:42,700 --> 00:40:44,699 Bada-bing. 1060 00:40:44,700 --> 00:40:48,699 Let's talk about Andrea's dish. 1061 00:40:48,700 --> 00:40:50,699 Andrea's cold pancakes? Yeah. 1062 00:40:50,700 --> 00:40:51,700 She needs to care more. 1063 00:40:51,701 --> 00:40:55,699 She was handed a dish that was really simple and elementary, 1064 00:40:55,700 --> 00:40:57,699 and if she wanted this badly enough, 1065 00:40:57,700 --> 00:40:59,699 she would have put some energy into it. 1066 00:40:59,700 --> 00:41:02,699 Really, all she did was make the pancake, and it was cold. 1067 00:41:02,700 --> 00:41:05,699 The difficulty is one of our judging points. 1068 00:41:05,700 --> 00:41:08,699 She opened a tin of caviar, and she made latkes, 1069 00:41:08,700 --> 00:41:11,699 so compare that to what a Tiffany or a Leanne did. 1070 00:41:11,700 --> 00:41:14,699 The bottom line is, again, is she a top chef? 1071 00:41:14,700 --> 00:41:18,699 So we have our choice? We have our decision? 1072 00:41:18,700 --> 00:41:20,700 I think we do. 1073 00:41:22,700 --> 00:41:27,699 ♪ ♪ 1074 00:41:27,700 --> 00:41:35,700 You are the three worst in today's competition. 1075 00:41:43,700 --> 00:41:46,699 One of you will be going home. 1076 00:41:46,700 --> 00:41:50,699 Dave, you took a dish that Andrea conceived, 1077 00:41:50,700 --> 00:41:52,699 but we didn't see enough of yourself in there. 1078 00:41:52,700 --> 00:41:54,699 You're about the big, bold flavors, 1079 00:41:54,700 --> 00:41:57,699 and those were about flat, sort of not their flavors. 1080 00:41:57,700 --> 00:42:02,699 Miguel, running around creating havoc 1081 00:42:02,700 --> 00:42:05,699 was not the way to conduct yourself in a professional kitchen, 1082 00:42:05,700 --> 00:42:07,699 or any kitchen, for that matter. 1083 00:42:07,700 --> 00:42:09,699 That dish could have really sung 1084 00:42:09,700 --> 00:42:12,699 in the hands of someone who knew how to play that instrument. 1085 00:42:12,700 --> 00:42:14,700 It could have been great, and it wasn't. 1086 00:42:16,700 --> 00:42:20,699 Andrea, you've been eliminated from this competition once already. 1087 00:42:20,700 --> 00:42:23,699 You know, you should be pulling out all the stops to impress us, 1088 00:42:23,700 --> 00:42:25,699 but you brought out, you know, 1089 00:42:25,700 --> 00:42:27,699 a cold potato pancake to the table tonight. 1090 00:42:27,700 --> 00:42:31,699 I think you know that that dish was definitely lacking. 1091 00:42:31,700 --> 00:42:39,700 Andrea, please pack your knives and go. 1092 00:42:41,700 --> 00:42:43,700 Thank you. 1093 00:42:44,700 --> 00:42:47,699 I am sad to see you go. Really. 1094 00:42:47,700 --> 00:42:50,699 You truly have been a real friend here. Thank you. 1095 00:42:50,700 --> 00:42:52,699 You're welcome. Thank you. 1096 00:42:52,700 --> 00:43:00,700 All right, y'all, packing my knives. 1097 00:43:03,700 --> 00:43:05,699 Oh! 1098 00:43:05,700 --> 00:43:07,699 But it was nice. I had a good time hanging with all y'all. 1099 00:43:07,700 --> 00:43:09,699 All y'all. All y'all. 1100 00:43:09,700 --> 00:43:11,699 Baby, I'm so glad you got to come back. 1101 00:43:11,700 --> 00:43:13,699 We were all sad to see her go. 1102 00:43:13,700 --> 00:43:16,699 I've never met a person more passionate about how to eat right. 1103 00:43:16,700 --> 00:43:19,699 I think she's going to change a lot of lives. 1104 00:43:19,700 --> 00:43:21,699 Good luck, everybody. Good luck. 1105 00:43:21,700 --> 00:43:24,699 We're all here for different reasons. Not everyone's here to win. 1106 00:43:24,700 --> 00:43:27,699 Some people are here for the impact they make in other people's lives. 1107 00:43:27,700 --> 00:43:30,699 All right, good luck, y'all. Good night. Bye. Take care. 1108 00:43:30,700 --> 00:43:34,699 My experience with the chefs in the house has been fantastic. 1109 00:43:34,700 --> 00:43:37,699 Working in these kitchen environments has really solidified 1110 00:43:37,700 --> 00:43:40,699 my desire to continue to do what I do. 1111 00:43:40,700 --> 00:43:42,699 You know, I'm going back to my clients, 1112 00:43:42,700 --> 00:43:45,699 to creating healthy recipes, 'cause I'm great at it. 1113 00:43:45,700 --> 00:43:49,699 Next on "Top Chef"... 1114 00:43:49,700 --> 00:43:53,699 You will work together in two teams to create a new restaurant concept. 1115 00:43:53,700 --> 00:43:55,699 I got put on the team with the big thinker... 1116 00:43:55,700 --> 00:43:57,699 and the no-thinker. 1117 00:43:57,700 --> 00:43:59,699 Chunk, you didn't ask him to scale the fish? 1118 00:43:59,700 --> 00:44:01,699 You didn't scale it? 1119 00:44:01,700 --> 00:44:03,699 Try not to lose my s... t right now. 1120 00:44:03,700 --> 00:44:05,699 I wouldn't cut the onions, Dave. 1121 00:44:05,700 --> 00:44:07,699 She has stepped up on me for the last 24 hours. 1122 00:44:07,700 --> 00:44:09,699 I'm over it, I'm pissed, I don't need that s... t, 1123 00:44:09,700 --> 00:44:11,699 'cause I know what I'm doing, too. 1124 00:44:11,700 --> 00:44:13,699 Jeffrey Chaudreau is standing right there. It's like, "You kidding me?" 1125 00:44:13,700 --> 00:44:15,699 That's about as big as it gets. 1126 00:44:15,700 --> 00:44:18,699 The winner of tonight's challenge will accompany me to... 1127 00:44:18,700 --> 00:44:22,699 What does it say on your jacket? 1128 00:44:22,700 --> 00:44:24,699 It says "Top Chef." 1129 00:44:24,700 --> 00:44:26,699 It doesn't say "Top Sous Chef," does it? 1130 00:44:26,700 --> 00:44:28,699 No. You've been bashing me the last 24 hours. 1131 00:44:28,700 --> 00:44:30,700 It's my turn to talk. I'm not your bitch, bitch. 1132 00:44:34,793 --> 00:44:42,793 (theme music playing) 1133 00:44:43,305 --> 00:45:43,334 Support us and become VIP member to remove all ads from www.OpenSubtitles.org