"Top Chef" Into the Fire

1 00:00:00,000 --> 00:00:01,999 [music playing] 2 00:00:02,000 --> 00:00:03,999 "Top Chef" is back. 3 00:00:04,000 --> 00:00:05,000 Woo! 4 00:00:05,001 --> 00:00:07,999 The competition that shows what really goes on 5 00:00:08,000 --> 00:00:09,999 behind the kitchen door. 6 00:00:10,000 --> 00:00:15,999 Extreme pressure, intense passion, ruthless competition. 7 00:00:16,000 --> 00:00:17,000 No one wants to be around you. 8 00:00:17,001 --> 00:00:18,999 You're a self-centered, heartless little [bleep] 9 00:00:19,000 --> 00:00:22,999 And of course, beautiful food. 10 00:00:23,000 --> 00:00:24,999 We've reduced thousands of applications 11 00:00:25,000 --> 00:00:29,999 down to a short list of 15 of the country's most talented 12 00:00:30,000 --> 00:00:31,000 up-and-coming chefs. 13 00:00:31,001 --> 00:00:32,999 Observing our chefs in the kitchen 14 00:00:33,000 --> 00:00:34,999 is our head judge, Tom Colicchio. 15 00:00:35,000 --> 00:00:36,999 Right now, you're not looking too good. 16 00:00:37,000 --> 00:00:38,000 Also at the judges' table, 17 00:00:38,001 --> 00:00:40,999 food and wine magazine, Gail Simmons. 18 00:00:41,000 --> 00:00:42,999 That dish made me nauseous. 19 00:00:43,000 --> 00:00:45,999 And I'm Padma Lakshmi, host, cookbook author, 20 00:00:46,000 --> 00:00:51,999 and a lifetime lover of all things culinary. 21 00:00:52,000 --> 00:00:53,999 Each week, one chef will be asked 22 00:00:54,000 --> 00:00:55,999 to pack their knives and go, 23 00:00:56,000 --> 00:00:57,999 until four remain to fight it out 24 00:00:58,000 --> 00:01:00,999 at the "Top Chef" finale in Hawaii. 25 00:01:01,000 --> 00:01:02,000 At stake for the winner, 26 00:01:02,001 --> 00:01:04,999 a state-of-the-art Kenmore Pro kitchen, 27 00:01:05,000 --> 00:01:06,000 furnished by Sears. 28 00:01:06,001 --> 00:01:08,999 An editorial feature in "Food & Wine" magazine. 29 00:01:09,000 --> 00:01:11,999 A chance to showcase their culinary talent 30 00:01:12,000 --> 00:01:15,999 at the 25th anniversary "Food & Wine" classic in Aspen. 31 00:01:16,000 --> 00:01:19,999 $100,000 to kick-start their culinary career, 32 00:01:20,000 --> 00:01:23,999 furnished by the makers of the GLAAD family of products. 33 00:01:24,000 --> 00:01:26,999 And the title of "Top Chef." 34 00:01:27,000 --> 00:01:29,999 ♪ ♪ 35 00:01:30,000 --> 00:01:32,999 [upbeat music] 36 00:01:33,000 --> 00:01:40,000 ♪ ♪ 37 00:01:42,000 --> 00:01:49,000 ♪ ♪ 38 00:01:51,000 --> 00:01:55,999 ♪ ♪ 39 00:01:56,000 --> 00:02:04,000 I'm Josie Smith-Malave. 40 00:02:06,000 --> 00:02:12,074 Watch Online Movies and Series for FREE www.osdb.link/lm 41 00:02:14,000 --> 00:02:15,999 I'm a sous chef at a place in Brooklyn 42 00:02:16,000 --> 00:02:17,000 called Marlo & Sons. 43 00:02:17,001 --> 00:02:18,999 I'm the chef's hit man. 44 00:02:19,000 --> 00:02:20,000 That's my better half, Kaitlyn. 45 00:02:20,001 --> 00:02:22,999 Oh no, Josie is the next "Top Chef." 46 00:02:23,000 --> 00:02:24,999 And it's winning. 47 00:02:25,000 --> 00:02:26,000 I'm Betty Fraser. 48 00:02:26,000 --> 00:02:27,000 I used to be an actress, 49 00:02:27,001 --> 00:02:29,999 and actresses always worked as waitresses. 50 00:02:30,000 --> 00:02:31,999 So then I learned how to cook. 51 00:02:32,000 --> 00:02:35,999 I own an award-winning restaurant in Los Angeles. 52 00:02:36,000 --> 00:02:38,999 $100,000 can go a long way. 53 00:02:39,000 --> 00:02:42,999 ♪ ♪ 54 00:02:43,000 --> 00:02:44,000 My name is Elon Hall. 55 00:02:44,001 --> 00:02:45,999 I'm 24 years old. 56 00:02:46,000 --> 00:02:49,999 I'm a top chef 'cause I want to win $100,000. 57 00:02:50,000 --> 00:02:51,999 I want to be in food and wine. 58 00:02:52,000 --> 00:02:53,000 I want to be famous. 59 00:02:53,000 --> 00:02:54,000 I got dibs. 60 00:02:54,000 --> 00:02:55,000 Where do I want to go? 61 00:02:55,001 --> 00:02:56,999 Todd Bunk, I think is a good way to go. 62 00:02:57,000 --> 00:02:58,000 My name is Marcel Vigneron. 63 00:02:58,001 --> 00:03:00,999 I'm best at avant-garde molecular gastronomy. 64 00:03:01,000 --> 00:03:02,999 I bring something different to the table, 65 00:03:03,000 --> 00:03:05,999 and I came here to be the next "Top Chef." 66 00:03:06,000 --> 00:03:07,000 Oh, who's this guy? 67 00:03:07,001 --> 00:03:08,999 I need to stake my claim. 68 00:03:09,000 --> 00:03:10,000 ♪ ♪ 69 00:03:10,001 --> 00:03:11,999 It's really nice to be here with you. 70 00:03:12,000 --> 00:03:13,000 Oh yeah. 71 00:03:13,000 --> 00:03:14,000 You can say that now. 72 00:03:14,000 --> 00:03:15,000 No, come on! 73 00:03:15,001 --> 00:03:17,999 We all want to win, but we're not gonna. 74 00:03:18,000 --> 00:03:19,999 I am Elia Avonbrad. 75 00:03:20,000 --> 00:03:23,999 I'm a room chef at Mandalay Bay in Las Vegas. 76 00:03:24,000 --> 00:03:25,000 I was born in Mexico. 77 00:03:25,001 --> 00:03:26,999 They think that cooking is for girls 78 00:03:27,000 --> 00:03:28,999 that want to get married and never work again, 79 00:03:29,000 --> 00:03:32,999 but smart people decide to do what they like to do, 80 00:03:33,000 --> 00:03:34,999 not what the world thinks. 81 00:03:35,000 --> 00:03:36,999 I think I was supposed to be in the girls' room, 82 00:03:37,000 --> 00:03:38,000 but they screwed me. 83 00:03:38,000 --> 00:03:39,000 My name is Sam Talbot. 84 00:03:39,001 --> 00:03:40,999 I was one of the youngest executive chefs 85 00:03:41,000 --> 00:03:42,999 in New York City, and I know the "Top Chef." 86 00:03:43,000 --> 00:03:45,999 I'm gonna take my career to the next level. 87 00:03:46,000 --> 00:03:50,999 ♪ ♪ 88 00:03:51,000 --> 00:03:52,999 Hey, Mike. -Cliff. Nice to meet you. 89 00:03:53,000 --> 00:03:54,999 Cliff. Nice to meet you, dude. -What's up? 90 00:03:55,000 --> 00:03:56,999 Can you bring some nice knives? 91 00:03:57,000 --> 00:03:58,000 Whatever I have. 92 00:03:58,000 --> 00:03:59,000 You want to see mine? 93 00:03:59,001 --> 00:04:02,999 The first person that I meet is this guy, Marcel. 94 00:04:03,000 --> 00:04:04,999 He wants to show me his knives. 95 00:04:05,000 --> 00:04:06,999 I mean, I want to smack him. 96 00:04:07,000 --> 00:04:08,999 I guess we'll be showing each other our [bleep] 97 00:04:09,000 --> 00:04:10,000 Cell-block H? 98 00:04:10,001 --> 00:04:11,999 Yeah, something like that. 99 00:04:12,000 --> 00:04:13,000 My name is Frank Terzoli. 100 00:04:13,001 --> 00:04:14,999 I'm an executive chef at Heat Restaurant 101 00:04:15,000 --> 00:04:16,999 in San Diego, California. 102 00:04:17,000 --> 00:04:18,000 You brought earplugs? 103 00:04:18,001 --> 00:04:19,999 Those are for you, not for me. 104 00:04:20,000 --> 00:04:22,999 I brought goggles, swimsuit, bustier, 105 00:04:23,000 --> 00:04:24,000 whatever you need. 106 00:04:24,000 --> 00:04:25,000 I came prepared. 107 00:04:25,000 --> 00:04:26,000 My name is Marisa Churchill. 108 00:04:26,001 --> 00:04:28,999 I have held the position of executive pastry chef 109 00:04:29,000 --> 00:04:30,999 in two of San Francisco's top restaurants. 110 00:04:31,000 --> 00:04:32,999 Do I use my sexuality to my advantage? 111 00:04:33,000 --> 00:04:34,000 Damn right. 112 00:04:34,001 --> 00:04:35,999 I use everything to my advantage 113 00:04:36,000 --> 00:04:37,000 that I can use to my advantage. 114 00:04:37,000 --> 00:04:38,000 This is gonna be quite an adventure. 115 00:04:38,000 --> 00:04:39,000 It really is. 116 00:04:39,000 --> 00:04:40,000 We can be sisters. 117 00:04:40,001 --> 00:04:41,999 Oh! 118 00:04:42,000 --> 00:04:43,000 My name is Sujai Steinhauer. 119 00:04:43,001 --> 00:04:44,999 I live in New York City. 120 00:04:45,000 --> 00:04:46,000 [applause] 121 00:04:46,001 --> 00:04:47,999 I've been bulimic for many years. 122 00:04:48,000 --> 00:04:50,999 So I got into food as a way to heal my eating disorder. 123 00:04:51,000 --> 00:04:53,999 It'd be super exciting to win the Top Chef title. 124 00:04:54,000 --> 00:04:56,999 Oh, look at it, man. 125 00:04:57,000 --> 00:04:58,999 My wife put some panties in my [bleep] 126 00:04:59,000 --> 00:05:00,999 My name is Michael Midgley Jr. 127 00:05:01,000 --> 00:05:02,999 I'm a line cook at a restaurant. 128 00:05:03,000 --> 00:05:04,999 I want to own a sports bar and grill. 129 00:05:05,000 --> 00:05:07,999 You know, I want people to come there for the food. 130 00:05:08,000 --> 00:05:10,999 A lot of people have definitely a lot more experience than me. 131 00:05:11,000 --> 00:05:13,999 But I got balls, so I'm ready to rock and roll. 132 00:05:14,000 --> 00:05:15,999 What up, what up? 133 00:05:16,000 --> 00:05:17,000 How's it going, guys? 134 00:05:17,000 --> 00:05:18,000 What's up, man? How are you? 135 00:05:18,001 --> 00:05:19,999 Has anybody met the girls yet? 136 00:05:20,000 --> 00:05:21,000 There they are! 137 00:05:21,000 --> 00:05:22,000 Ladies! 138 00:05:22,001 --> 00:05:24,999 At first glance, people were kind of looking at different people, 139 00:05:25,000 --> 00:05:26,999 trying to judge, you know, what's this person like, 140 00:05:27,000 --> 00:05:28,999 what's this person like, what's this person like? 141 00:05:29,000 --> 00:05:30,999 I just got my first four-star review, 142 00:05:31,000 --> 00:05:32,999 so I was really excited about that. 143 00:05:33,000 --> 00:05:34,999 My name is Carlos Fernandez. 144 00:05:35,000 --> 00:05:36,999 I own the High Life Cafe with Chuck Smith. 145 00:05:37,000 --> 00:05:39,999 My life partner for the last 12 years. 146 00:05:40,000 --> 00:05:41,000 I'm self-taught. 147 00:05:41,001 --> 00:05:42,999 People that have that culinary degree 148 00:05:43,000 --> 00:05:44,999 look down on people that are self-taught. 149 00:05:45,000 --> 00:05:46,999 That's why I came here to compete. 150 00:05:47,000 --> 00:05:48,000 I know I can do it. 151 00:05:48,001 --> 00:05:50,999 I just want everybody else to say, "You did it." 152 00:05:51,000 --> 00:05:52,000 I cook for Cowboys, so, you know, 153 00:05:52,001 --> 00:05:55,999 if I brought out some foie gras, they'd just flip the plate on me. 154 00:05:56,000 --> 00:05:57,000 My name is Mia Gaines-Alt. 155 00:05:57,001 --> 00:05:58,999 I am married. I have three girls at home. 156 00:05:59,000 --> 00:06:01,999 We opened Feed the People Catering a year ago, 157 00:06:02,000 --> 00:06:03,999 and my mom and my husband 158 00:06:04,000 --> 00:06:06,999 are holding the torch for me while I'm here. 159 00:06:07,000 --> 00:06:10,999 I'll put the $100,000 back into my business if I win. 160 00:06:11,000 --> 00:06:12,999 You kind of start to, in your mind, 161 00:06:13,000 --> 00:06:14,999 think about who these people might be 162 00:06:15,000 --> 00:06:17,999 and what their abilities might be. 163 00:06:18,000 --> 00:06:26,000 Hello, everyone. 164 00:06:30,000 --> 00:06:31,000 I'm Padma Lakshmi. 165 00:06:31,001 --> 00:06:33,999 Welcome to the Kenmore Kitchen. 166 00:06:34,000 --> 00:06:35,999 As you can see, it's outfitted with 167 00:06:36,000 --> 00:06:37,999 state-of-the-art Kenmore Pro appliances 168 00:06:38,000 --> 00:06:39,999 as well as Cathlon cookware. 169 00:06:40,000 --> 00:06:41,999 I'm here with Chef Tom Colicchio, 170 00:06:42,000 --> 00:06:43,999 who is, of course, our head judge, 171 00:06:44,000 --> 00:06:46,999 and our winner from season one, Harold Dieterle, 172 00:06:47,000 --> 00:06:49,999 who will be our guest judge for this round. 173 00:06:50,000 --> 00:06:52,999 I know everybody's excited to start cooking, 174 00:06:53,000 --> 00:06:54,000 but first, a little housekeeping. 175 00:06:54,001 --> 00:06:56,999 I am not the chef here, and I'm not your mentor. 176 00:06:57,000 --> 00:06:58,000 I am the head judge. 177 00:06:58,001 --> 00:06:59,999 I will be making trips into the kitchen, 178 00:07:00,000 --> 00:07:01,999 asking questions, and observing you. 179 00:07:02,000 --> 00:07:04,999 I will take those observations back to the judges' table 180 00:07:05,000 --> 00:07:06,999 and share them with the other judges. 181 00:07:07,000 --> 00:07:08,000 Good luck. Thank you. 182 00:07:08,001 --> 00:07:10,999 To earn the title of Top Chef means surviving 183 00:07:11,000 --> 00:07:13,999 a total of 12 rounds of challenges. 184 00:07:14,000 --> 00:07:15,000 First, a quick-fire challenge 185 00:07:15,001 --> 00:07:17,999 that provides immunity from elimination, 186 00:07:18,000 --> 00:07:19,999 and then the elimination challenge, 187 00:07:20,000 --> 00:07:24,000 where each week, one of you will have to pack your knives and go. 188 00:07:26,000 --> 00:07:29,999 So round one is all about technique and talent. 189 00:07:30,000 --> 00:07:34,999 Your first quick-fire challenge involves both quickness and fire. 190 00:07:35,000 --> 00:07:37,999 You have to create a flambe dish. 191 00:07:38,000 --> 00:07:44,999 You're allowed to use any of the alcohol you see over there. 192 00:07:45,000 --> 00:07:46,999 You can also use any other ingredient you see 193 00:07:47,000 --> 00:07:48,999 in the Top Chef pantry. 194 00:07:49,000 --> 00:07:51,999 Flambe is you take a liquid with a high alcohol content, 195 00:07:52,000 --> 00:07:54,999 and you simply pour that liquid into the pan, 196 00:07:55,000 --> 00:07:57,999 tip it toward the gas flame, that way they will ignite. 197 00:07:58,000 --> 00:08:00,999 Flambe wasn't a technique that I learned at my culinary school. 198 00:08:01,000 --> 00:08:02,999 I was kind of a little bit nervous. 199 00:08:03,000 --> 00:08:07,999 You have 20 minutes to prepare your dish. 200 00:08:08,000 --> 00:08:09,999 Your time... 201 00:08:10,000 --> 00:08:11,999 starts now. 202 00:08:12,000 --> 00:08:20,000 Big kitchen, 15 chefs, everybody trying for this one goal, 203 00:08:21,000 --> 00:08:23,999 to win immunity and earn $1,000 at the end of the road. 204 00:08:24,000 --> 00:08:25,999 There's some serious competition in there. 205 00:08:26,000 --> 00:08:28,999 I love fire. I'm all about flambe. 206 00:08:29,000 --> 00:08:31,999 20 minutes, I didn't want to get too fancy and blow it, 207 00:08:32,000 --> 00:08:33,999 so I just played it totally safe. 208 00:08:34,000 --> 00:08:36,999 I look forward to flambe. It's a big show. 209 00:08:37,000 --> 00:08:39,999 You get a lot of flavor, a lot of heat. 210 00:08:40,000 --> 00:08:43,999 I've always kind of thought about bananas and avocados together. 211 00:08:44,000 --> 00:08:45,999 I wanted to try and wow the judges. 212 00:08:46,000 --> 00:08:47,999 I have my own pride at stake. 213 00:08:48,000 --> 00:08:49,999 Definitely adrenaline's going. 214 00:08:50,000 --> 00:08:52,999 Every single part of your brain is just firing off, 215 00:08:53,000 --> 00:08:55,999 and you're like, "Oh, whoa, whoa, whoa, whoa, whoa." 216 00:08:56,000 --> 00:09:02,999 Okay, chefs, you have 5 minutes left. 217 00:09:03,000 --> 00:09:04,999 Whoo! 218 00:09:05,000 --> 00:09:13,000 Whoo! 219 00:09:19,000 --> 00:09:20,999 Whoo! 220 00:09:21,000 --> 00:09:26,999 I had a little problem with the flambe 221 00:09:27,000 --> 00:09:28,999 because I chose red wine to flambe. 222 00:09:29,000 --> 00:09:30,999 You have less than 10 seconds. 223 00:09:31,000 --> 00:09:34,999 I was actually surprised that Elia used red wine. 224 00:09:35,000 --> 00:09:36,999 It doesn't have a high alcohol content, 225 00:09:37,000 --> 00:09:39,999 so obviously you're not going to get the huge flames 226 00:09:40,000 --> 00:09:41,999 billowing out of your satay pan. 227 00:09:42,000 --> 00:09:44,000 Okay, stop cooking! 228 00:09:46,000 --> 00:09:47,999 Okay, Harold, let's go taste all this food. 229 00:09:48,000 --> 00:09:49,999 All right, let's go check it out. 230 00:09:50,000 --> 00:09:55,999 Tell us about the dish you're doing. 231 00:09:56,000 --> 00:09:58,999 I've got some corn chips with some caramelized bananas, 232 00:09:59,000 --> 00:10:01,999 vanilla ice cream with a rum liqueur on top. 233 00:10:02,000 --> 00:10:03,999 Get in there, Harold. 234 00:10:04,000 --> 00:10:05,999 Oh, yeah, I'm all about it. 235 00:10:06,000 --> 00:10:07,999 Little cocktail, huh? 236 00:10:08,000 --> 00:10:09,999 Hi, Elia. Hi. 237 00:10:10,000 --> 00:10:11,999 I did a dessert, fresh strawberries 238 00:10:12,000 --> 00:10:14,999 that I reduced with a little bit of balsamic vinegar. 239 00:10:15,000 --> 00:10:17,999 So did you use the red wine to flambe? 240 00:10:18,000 --> 00:10:19,999 I used the red wine to flambe. 241 00:10:20,000 --> 00:10:28,000 I made a spicy coconut curry sauce with steamed mussels. 242 00:10:29,000 --> 00:10:33,999 How do you suggest I incorporate the jalapeno pepper 243 00:10:34,000 --> 00:10:36,999 and the chilies in there, or is that just garnish? 244 00:10:37,000 --> 00:10:38,999 Purely garnish. 245 00:10:39,000 --> 00:10:42,999 I'm going to go with a chunky mango-avocado salsa. 246 00:10:43,000 --> 00:10:44,999 I was just psyched when the flame went up, 247 00:10:45,000 --> 00:10:47,999 and I was like, awesome, like, you know, I've just done flambe. 248 00:10:48,000 --> 00:10:52,999 I can taste the flambe in it. 249 00:10:53,000 --> 00:10:55,999 This dish is shrimp sautéed in an espresso syrup. 250 00:10:56,000 --> 00:10:58,999 It's finished with a hazelnut roasted peanut taste. 251 00:10:59,000 --> 00:11:00,999 What's the liqueur you used? 252 00:11:01,000 --> 00:11:02,999 Sambuca, sambuca espresso syrup. 253 00:11:03,000 --> 00:11:04,999 Awesome, thank you. Thank you. 254 00:11:05,000 --> 00:11:06,999 Okay, Harold, what did you think? 255 00:11:07,000 --> 00:11:08,999 I thought overall everybody did a really nice job. 256 00:11:09,000 --> 00:11:11,999 Everybody used a lot of seasonal ingredients, which I personally dig. 257 00:11:12,000 --> 00:11:15,999 So there are 3 dishes that I wasn't terribly crazy about. 258 00:11:16,000 --> 00:11:19,999 First off, Carlos. I'm not about non-functional garnishes. 259 00:11:20,000 --> 00:11:22,999 Ellia, I didn't get the dish at all. 260 00:11:23,000 --> 00:11:24,999 This was supposed to be a flambe competition. 261 00:11:25,000 --> 00:11:27,999 I'm not sure why you went with red wine. 262 00:11:28,000 --> 00:11:29,999 And third, Sujay. 263 00:11:30,000 --> 00:11:32,999 It's just I thought it could have been executed much better. 264 00:11:33,000 --> 00:11:34,999 It really lacked any type of seasoning, 265 00:11:35,000 --> 00:11:36,999 and I thought the shrimp were a little undercooked. 266 00:11:37,000 --> 00:11:39,999 Okay, Harold, now for the good news. 267 00:11:40,000 --> 00:11:42,999 The good news, the first dish was Sam. 268 00:11:43,000 --> 00:11:44,999 The dish was out of control. 269 00:11:45,000 --> 00:11:46,999 You know, the flavor profiles were right on. 270 00:11:47,000 --> 00:11:48,999 Thank you. 271 00:11:49,000 --> 00:11:50,999 Next, Emily. 272 00:11:51,000 --> 00:11:53,999 Pork with apples, it was like eating at the Deidre Residence back in the heyday. 273 00:11:54,000 --> 00:11:55,000 Thank you. 274 00:11:55,001 --> 00:11:56,999 Betty. Everything was really spot on, 275 00:11:57,000 --> 00:11:59,999 and I wanted to sit down and eat the whole bowl. 276 00:12:00,000 --> 00:12:01,999 I love you. 277 00:12:02,000 --> 00:12:04,999 Okay, Harold, who's the winner? 278 00:12:05,000 --> 00:12:06,999 The winner of the quick-fire challenge is... 279 00:12:07,000 --> 00:12:11,999 Sam. 280 00:12:12,000 --> 00:12:13,999 Congratulations. 281 00:12:14,000 --> 00:12:17,999 When Harold said you won the quick-fire challenge, beyond stoked. 282 00:12:18,000 --> 00:12:20,999 I mean, it's awesome. It's an awesome feeling. 283 00:12:21,000 --> 00:12:22,999 Congratulations, Sam. 284 00:12:23,000 --> 00:12:26,999 You're the only one who cannot be eliminated in the next challenge. 285 00:12:27,000 --> 00:12:31,999 The fact that I was one of the worst in the challenge made me really sad. 286 00:12:32,000 --> 00:12:34,999 Tomorrow, it's a different day, it's a different challenge. 287 00:12:35,000 --> 00:12:38,999 I'm gonna make my best, and we'll see what the judges have to say. 288 00:12:39,000 --> 00:12:41,999 In the meantime, go back to your loft, get some rest, 289 00:12:42,000 --> 00:12:43,999 'cause you're gonna need it. 290 00:12:44,000 --> 00:12:48,999 It's been a long day. 291 00:12:49,000 --> 00:12:50,999 It's time to break out the beer and the wine and relax. 292 00:12:51,000 --> 00:12:54,000 I always like to say, chefs are like rock stars without the budget. 293 00:12:56,000 --> 00:12:57,999 Why not? 294 00:12:58,000 --> 00:12:59,999 [laughs] 295 00:13:00,000 --> 00:13:01,999 [cheers] 296 00:13:02,000 --> 00:13:05,999 We all had some beers toasted, 297 00:13:06,000 --> 00:13:08,999 and Mike had a couple more beers and got a little more toasted. 298 00:13:09,000 --> 00:13:13,999 Frank, you have a look of concern on your face. 299 00:13:14,000 --> 00:13:15,999 I'm glad he doesn't sleep with me. 300 00:13:16,000 --> 00:13:19,999 I'm not gonna sleep. 301 00:13:20,000 --> 00:13:22,999 Houston, we have incoming. 302 00:13:23,000 --> 00:13:24,999 Good night, everybody. 303 00:13:25,000 --> 00:13:28,999 You guys locking me out? 304 00:13:29,000 --> 00:13:34,999 I didn't like the flavors at all. 305 00:13:35,000 --> 00:13:36,999 You could be my best friend. It doesn't matter. 306 00:13:37,000 --> 00:13:38,999 I came here to win this competition. 307 00:13:39,000 --> 00:13:41,999 If it was a demeanor competition, Marcel would be going home first. 308 00:13:42,000 --> 00:13:46,000 Great. Knife goes right into my fingers. 309 00:13:48,000 --> 00:13:49,999 [dial tone] 310 00:13:50,000 --> 00:13:53,999 Morning, Michael. 311 00:13:54,000 --> 00:13:55,999 What's up? 312 00:13:56,000 --> 00:13:57,999 I think the chefs think I'm a little crazy. 313 00:13:58,000 --> 00:13:59,999 We partied last night. 314 00:14:00,000 --> 00:14:01,999 My mama only hit me once, just once. 315 00:14:02,000 --> 00:14:03,999 Maybe she shouldn't have hit you in a couple more times. 316 00:14:04,000 --> 00:14:05,999 Oh, no. 317 00:14:06,000 --> 00:14:07,999 Getting hot in here. 318 00:14:08,000 --> 00:14:10,999 Marcel, he instigates problems for no reason. 319 00:14:11,000 --> 00:14:13,999 If it was a demeanor competition, he would be going home first. 320 00:14:14,000 --> 00:14:15,999 It's not about relationships. 321 00:14:16,000 --> 00:14:17,999 This is about the food. 322 00:14:18,000 --> 00:14:19,999 You could be my best friend. It doesn't matter. 323 00:14:20,000 --> 00:14:21,999 I came here to win this competition. 324 00:14:22,000 --> 00:14:30,000 Hello, chefs. 325 00:14:32,000 --> 00:14:34,999 Today we're joined by Judge Gail Simmons from Food & Wine magazine. 326 00:14:35,000 --> 00:14:37,999 This is the Kenmore Pro Elimination Challenge. 327 00:14:38,000 --> 00:14:41,999 It's your opportunity to show that you have the talent to be top chef. 328 00:14:42,000 --> 00:14:44,999 You're going to divide into two groups, black and orange. 329 00:14:45,000 --> 00:14:46,999 Choose a knife from the knife block, 330 00:14:47,000 --> 00:14:48,999 and then go and stand with your group. 331 00:14:49,000 --> 00:14:57,000 These boxes contain five ingredients. 332 00:14:58,000 --> 00:15:01,999 Your challenge is to create a delicious and original dish 333 00:15:02,000 --> 00:15:03,999 with the Kenmore Pro appliances, 334 00:15:04,000 --> 00:15:06,999 using all five ingredients. 335 00:15:07,000 --> 00:15:08,999 Orange group, 336 00:15:09,000 --> 00:15:11,999 you'll be cooking first. 337 00:15:12,000 --> 00:15:13,999 Black group, you'll taste their food 338 00:15:14,000 --> 00:15:17,999 and vote for your two favorite and two least favorite dishes. 339 00:15:18,000 --> 00:15:21,999 So that means your fellow competitors 340 00:15:22,000 --> 00:15:23,999 will decide who goes to the judges' table. 341 00:15:24,000 --> 00:15:25,999 Unbelievable. 342 00:15:26,000 --> 00:15:27,999 We had to cook for the orange team. 343 00:15:28,000 --> 00:15:29,999 They're the toughest critics. 344 00:15:30,000 --> 00:15:31,999 You're cooking for other chefs, and they know food. 345 00:15:32,000 --> 00:15:34,000 Black group, you can take it easy for a while. 346 00:15:37,000 --> 00:15:39,999 Orange group, you guys have two hours 347 00:15:40,000 --> 00:15:41,999 to create tasting portions 348 00:15:42,000 --> 00:15:44,999 for the black group and for our four judges. 349 00:15:45,000 --> 00:15:47,999 Your time starts now. 350 00:15:48,000 --> 00:15:49,999 Break an egg. 351 00:15:50,000 --> 00:15:54,999 When I open the box, there's snails, 352 00:15:55,000 --> 00:15:58,999 processed cheese, potatoes, artichokes, and some peanuts. 353 00:15:59,000 --> 00:16:00,999 What the hell am I going to do with peanuts 354 00:16:01,000 --> 00:16:02,999 when I've got a couple of artichokes? 355 00:16:03,000 --> 00:16:04,999 Oh, [bleep] 356 00:16:05,000 --> 00:16:06,999 The artichokes totally threw me. 357 00:16:07,000 --> 00:16:08,999 The peanuts totally threw me. 358 00:16:09,000 --> 00:16:11,999 I wasn't sure that I was going to be able to put it together. 359 00:16:12,000 --> 00:16:13,999 So quiet in here. 360 00:16:14,000 --> 00:16:16,999 Wait until the last 5 minutes, and it won't be so quiet. 361 00:16:17,000 --> 00:16:25,000 Knowing that I came in the bottom in the quickfire, 362 00:16:26,000 --> 00:16:27,999 coming into the elimination challenge, 363 00:16:28,000 --> 00:16:29,999 I was just thinking, I'm not going to be eliminated. 364 00:16:30,000 --> 00:16:31,999 I'm not. 365 00:16:32,000 --> 00:16:34,999 I have absolutely no idea what I'm doing. 366 00:16:35,000 --> 00:16:37,999 Very important... must refrigerate cheese 367 00:16:38,000 --> 00:16:40,999 when using cheese products. 368 00:16:41,000 --> 00:16:43,999 Keep it simple, make it taste good, stay alive. 369 00:16:44,000 --> 00:16:47,999 Are you all right? -No. 370 00:16:48,000 --> 00:16:50,999 Sujai, she was very emotional, the whole thing. 371 00:16:51,000 --> 00:16:52,999 I felt very bad. 372 00:16:53,000 --> 00:16:54,999 The elimination challenge obviously is very important, 373 00:16:55,000 --> 00:16:57,999 because if I lose this one, I could be going home. 374 00:16:58,000 --> 00:17:00,999 Artichokes and potatoes here are like the nice ingredients. 375 00:17:01,000 --> 00:17:03,999 This one's a little bit more awkward. 376 00:17:04,000 --> 00:17:08,999 Great. 377 00:17:09,000 --> 00:17:10,999 I'm trying to focus on what I'm doing. 378 00:17:11,000 --> 00:17:12,999 Knife goes right into my fingers. 379 00:17:13,000 --> 00:17:15,999 I don't know what I'm doing over there, so might as well help you out. 380 00:17:16,000 --> 00:17:17,999 This is what happens when pastry chefs have sharp knives. 381 00:17:18,000 --> 00:17:21,999 Pain, no problem. I'm not worried about that. 382 00:17:22,000 --> 00:17:24,999 It's taking time out of me getting my dish done. 383 00:17:25,000 --> 00:17:28,999 How we doing? -Oh, let's see here. 384 00:17:29,000 --> 00:17:30,999 Pastry chef with a sharp knife. 385 00:17:31,000 --> 00:17:32,999 That's always a dangerous thing. 386 00:17:33,000 --> 00:17:35,999 Maybe when this is all over, Chef, you can give me a little knife lesson. 387 00:17:36,000 --> 00:17:37,999 Keep your fingers out of the way. 388 00:17:38,000 --> 00:17:39,999 Hi, Elia. -Hello, Chef. 389 00:17:40,000 --> 00:17:41,999 How do you feel about the ingredients? 390 00:17:42,000 --> 00:17:43,999 I hate cheese. 391 00:17:44,000 --> 00:17:46,999 I didn't know what to do with the American cheese. 392 00:17:47,000 --> 00:17:49,999 It's just this funky product that shouldn't exist, 393 00:17:50,000 --> 00:17:52,999 but we had to use this. 394 00:17:53,000 --> 00:17:56,999 Hey, Michael. What are you doing with the snails? 395 00:17:57,000 --> 00:17:58,999 I'm just gonna saute them up with garlic butter, 396 00:17:59,000 --> 00:18:00,999 hit them with a little peanut pesto. 397 00:18:01,000 --> 00:18:02,999 The artichokes, I kind of overcooked them, 398 00:18:03,000 --> 00:18:04,999 so I just made a little artichoke cheese dip. 399 00:18:05,000 --> 00:18:06,999 Good luck. -Thanks, man. 400 00:18:07,000 --> 00:18:08,999 You gotta impress your competitors as well as the judges, 401 00:18:09,000 --> 00:18:10,999 so hopefully you can do that. 402 00:18:11,000 --> 00:18:12,999 Hi, Chef. -Hey, Sushi. How you doing? 403 00:18:13,000 --> 00:18:14,999 I am doing absolutely terribly. 404 00:18:15,000 --> 00:18:17,999 I would say I have never cooked so badly in my life. 405 00:18:18,000 --> 00:18:19,999 My only thing that could work in my favor 406 00:18:20,000 --> 00:18:21,999 is that somebody else freaks out more than I do. 407 00:18:22,000 --> 00:18:24,999 Do you think it's a good idea to tip your hand right now and let me know this? 408 00:18:25,000 --> 00:18:27,999 Possibly, but you know what? I don't know what else to say. 409 00:18:28,000 --> 00:18:30,999 All right, Chef, we have about 13 minutes left. 410 00:18:31,000 --> 00:18:32,999 Definitely a lot of nervous back there. 411 00:18:33,000 --> 00:18:35,999 What really kind of throws this thing off is the processed cheese. 412 00:18:36,000 --> 00:18:38,999 Whoever sort of tries to figure out how to incorporate that has an edge here. 413 00:18:39,000 --> 00:18:41,999 Carlos, he's doing some sort of potato pancake 414 00:18:42,000 --> 00:18:43,999 with a good amount of the melted cheese over the top. 415 00:18:44,000 --> 00:18:45,999 You know, we'll see how that works out. 416 00:18:46,000 --> 00:18:47,999 Ilya, I'm not quite sure how she's getting the cheese in there. 417 00:18:48,000 --> 00:18:50,999 She seems a little confused about where she's going with it. 418 00:18:51,000 --> 00:18:53,999 Ilan, he's decided to make a baked escargot dish. 419 00:18:54,000 --> 00:18:55,999 Certainly sounds intriguing. 420 00:18:56,000 --> 00:18:57,999 And Sujai, she has absolutely no confidence. 421 00:18:58,000 --> 00:18:59,999 It's going to be pretty hard for her to finish in the top. 422 00:19:00,000 --> 00:19:08,000 Time is up. 423 00:19:16,000 --> 00:19:22,999 When time was called, I just prayed to God they would be kind to me. 424 00:19:23,000 --> 00:19:24,999 We have a potato cake in the center. 425 00:19:25,000 --> 00:19:29,999 On top is a fire-roasted artichoke, fennel seeds inside the escargot. 426 00:19:30,000 --> 00:19:32,999 I expected Carlos to bring a little more. 427 00:19:33,000 --> 00:19:35,999 He introduced himself as this guy who owns a restaurant with four stars. 428 00:19:36,000 --> 00:19:38,999 And I was like, "Well, you got to season your food." 429 00:19:39,000 --> 00:19:41,999 Frank, why didn't you tell what you did? 430 00:19:42,000 --> 00:19:44,999 I made raviolis. They're stuffed with escargot, American cheese. 431 00:19:45,000 --> 00:19:49,999 Artichoke hearts are served in a potato peanut sauce, 432 00:19:50,000 --> 00:19:52,999 finished with Parmesan cheese. 433 00:19:53,000 --> 00:19:54,999 Very good, Frank. 434 00:19:55,000 --> 00:19:56,999 Okay, Marisa. 435 00:19:57,000 --> 00:19:59,999 I decided to make a pate brisee, filled it with caramelized onion, 436 00:20:00,000 --> 00:20:01,999 finished it with a little bit of balsamic, 437 00:20:02,000 --> 00:20:03,999 add a little bit of thyme in there. 438 00:20:04,000 --> 00:20:05,999 You used the snail more as garnish? Yeah. 439 00:20:06,000 --> 00:20:07,999 My gosh. 440 00:20:08,000 --> 00:20:10,999 All right, it's just like shoestring potatoes 441 00:20:11,000 --> 00:20:12,999 with like an artichoke cheese sauce, 442 00:20:13,000 --> 00:20:15,999 peanut pesto, and sauteed snails. 443 00:20:16,000 --> 00:20:19,000 I didn't really care for the pesto. 444 00:20:20,000 --> 00:20:25,999 I did snails with butter, with ginger, garlic, parsley, chives, 445 00:20:26,000 --> 00:20:27,999 and a little bit of nutmeg, mashed potato. 446 00:20:28,000 --> 00:20:30,999 And then I cooked the artichokes with lime, 447 00:20:31,000 --> 00:20:33,999 with the delicious American cheese. 448 00:20:34,000 --> 00:20:36,999 I sense a little sarcasm there, yeah? 449 00:20:37,000 --> 00:20:40,999 This dish was a stunning flavor and presentation. 450 00:20:41,000 --> 00:20:43,999 It's a baked dish with escargot that was poached in white wine, 451 00:20:44,000 --> 00:20:45,999 sauteed it with peanuts that I ground up, 452 00:20:46,000 --> 00:20:48,999 bound it with some pomme purée that I also incorporated 453 00:20:49,000 --> 00:20:50,999 the American cheese into. 454 00:20:51,000 --> 00:20:53,999 Artichokes I poached and deep-fried them, sliced them, 455 00:20:54,000 --> 00:20:55,999 hollowed out the snail shells a little more, 456 00:20:56,000 --> 00:20:57,999 and then baked it all in the oven. 457 00:20:58,000 --> 00:20:59,999 And the peanuts on top I think just finished it off. 458 00:21:00,000 --> 00:21:01,999 Thank you. Thank you very much. 459 00:21:02,000 --> 00:21:03,999 Hi. Hi. 460 00:21:04,000 --> 00:21:06,999 OK, so this is a braised potatoes and artichokes, 461 00:21:07,000 --> 00:21:10,999 a sauteed escargot with garlic, shallots, and parsley, 462 00:21:11,000 --> 00:21:15,000 a wonderful peanut garnish, and a delicious cheese sauce. 463 00:21:16,000 --> 00:21:18,999 I think the mystery basket threw Sujai's a little bit, 464 00:21:19,000 --> 00:21:21,999 so there wasn't a lot of technique and skill involved. 465 00:21:22,000 --> 00:21:26,999 OK, orange team, you guys can go in the loft for a little bit. 466 00:21:27,000 --> 00:21:30,999 Now it's time for you to determine 467 00:21:31,000 --> 00:21:33,999 which chefs you're going to send to judges' table. 468 00:21:34,000 --> 00:21:37,999 Which 2 dishes were your least favorite? 469 00:21:38,000 --> 00:21:40,999 I'm going to speak up and tell me if I'm wrong. 470 00:21:41,000 --> 00:21:43,999 Carlos and Sujai? I agree. 471 00:21:44,000 --> 00:21:45,999 Let's talk about Sujai's. 472 00:21:46,000 --> 00:21:47,999 Probably one of my least favorite dishes. 473 00:21:48,000 --> 00:21:49,999 I didn't like the flavors at all. 474 00:21:50,000 --> 00:21:51,999 It was like too vinegary. 475 00:21:52,000 --> 00:21:53,999 I thought it was too much red wine. 476 00:21:54,000 --> 00:21:55,999 I didn't want to swallow it, personally. 477 00:21:56,000 --> 00:21:57,999 How about Carlos? 478 00:21:58,000 --> 00:21:59,999 Carlos' dish was totally lacking in flavor. 479 00:22:00,000 --> 00:22:01,999 His flavors were fighting each other, 480 00:22:02,000 --> 00:22:03,999 and nothing presented itself as the focus. 481 00:22:04,000 --> 00:22:05,999 Carlos and Sujai, yes? 482 00:22:06,000 --> 00:22:07,999 Indeed, yes. 483 00:22:08,000 --> 00:22:09,999 Who would your top 2 be? 484 00:22:10,000 --> 00:22:11,999 I'd definitely say Alain. Definitely Alain. 485 00:22:12,000 --> 00:22:13,999 I think he pulled everything together very slick. 486 00:22:14,000 --> 00:22:17,999 I think it was tight, clean, and you should be damn proud of him. 487 00:22:18,000 --> 00:22:20,999 I loved Frank's. Really? What did you like? 488 00:22:21,000 --> 00:22:22,999 I thought that the pasta was really good. 489 00:22:23,000 --> 00:22:24,999 So would you say he was one of your favorites? 490 00:22:25,000 --> 00:22:26,999 I liked the flavor, but I think the presentation was lacking. 491 00:22:27,000 --> 00:22:28,999 I'm going for Alain. I do too. 492 00:22:29,000 --> 00:22:30,999 The mashed potatoes had a delicious flavor. 493 00:22:31,000 --> 00:22:34,999 It's like she was at an advantage because she was dealing with escargot, 494 00:22:35,000 --> 00:22:36,999 but also she had the American cheese, 495 00:22:37,000 --> 00:22:38,999 which is something she's not so familiar with, 496 00:22:39,000 --> 00:22:40,999 but at the same time, she pulled it off wonderfully. 497 00:22:41,000 --> 00:22:43,999 If you were paying $16 in a restaurant for either dish, 498 00:22:44,000 --> 00:22:45,999 which one would you be happier with? 499 00:22:46,000 --> 00:22:48,999 Chef Colecchio asked us, 500 00:22:49,000 --> 00:22:51,999 "Which one would you pay $16 for?" 501 00:22:52,000 --> 00:22:53,999 It was clear. 502 00:22:54,000 --> 00:22:55,999 All right, so that's it. 503 00:22:56,000 --> 00:22:57,999 Now it's your turn to cook, 504 00:22:58,000 --> 00:23:00,999 and we'll see how compassionate your opponents are about you. 505 00:23:01,000 --> 00:23:05,999 The entire thing was totally unseasoned. 506 00:23:06,000 --> 00:23:07,999 I found the garlic a little overpowering. 507 00:23:08,000 --> 00:23:09,999 Yeah, but it was way too overpowering. 508 00:23:10,000 --> 00:23:11,999 We disagreed completely. 509 00:23:12,000 --> 00:23:13,999 Majority rules. 510 00:23:14,000 --> 00:23:19,999 Black group, these are your boxes. 511 00:23:20,000 --> 00:23:22,999 You have 2 hours to create a unique dish 512 00:23:23,000 --> 00:23:24,999 using all of the ingredients in here. 513 00:23:25,000 --> 00:23:27,999 Your time starts now. 514 00:23:28,000 --> 00:23:29,999 Oh, yeah. 515 00:23:30,000 --> 00:23:31,999 Took off that lid. Holy sh...! 516 00:23:32,000 --> 00:23:34,999 It's a friggin' wacky combination. 517 00:23:35,000 --> 00:23:36,999 Frog's legs, chicken livers, 518 00:23:37,000 --> 00:23:39,999 cornflakes, eggplant, and peanut butter. 519 00:23:40,000 --> 00:23:42,999 Ooh, what am I gonna do with the peanut butter? 520 00:23:43,000 --> 00:23:44,999 I don't know, it's gonna be crazy! 521 00:23:45,000 --> 00:23:49,999 What are you looking for? 522 00:23:50,000 --> 00:23:51,000 Honey. 523 00:23:51,001 --> 00:23:52,999 Otto was like totally a train wreck. 524 00:23:53,000 --> 00:23:55,999 Running back and forth, just grabbing like one thing at a time. 525 00:23:56,000 --> 00:23:58,999 Take 5 minutes, think about what you're gonna do, 526 00:23:59,000 --> 00:24:00,999 and then you're not like running around. 527 00:24:01,000 --> 00:24:03,000 The sky is falling. 528 00:24:05,000 --> 00:24:06,999 Smells great in here. 529 00:24:07,000 --> 00:24:08,000 Someone's cooking something up. 530 00:24:08,000 --> 00:24:09,000 That's a good sign. 531 00:24:09,001 --> 00:24:10,999 It is a good sign. 532 00:24:11,000 --> 00:24:12,000 So Betty, what are you making? 533 00:24:12,001 --> 00:24:13,999 I've never cooked with frog legs before. 534 00:24:14,000 --> 00:24:15,000 Well, you know what they say. 535 00:24:15,000 --> 00:24:16,000 Pastes just like chicken. 536 00:24:16,001 --> 00:24:17,999 I guess you cook it like chicken, huh? 537 00:24:18,000 --> 00:24:19,999 I'm not very fond of chicken livers. 538 00:24:20,000 --> 00:24:23,999 I thought it was the best choice to create a paste 539 00:24:24,000 --> 00:24:28,999 that I can make an amazingly flavorful cake out of. 540 00:24:29,000 --> 00:24:30,000 Marcel! Chef! 541 00:24:30,000 --> 00:24:31,000 What's going on here? 542 00:24:31,001 --> 00:24:32,999 A little bit of grenouille, pretty stoked on it. 543 00:24:33,000 --> 00:24:35,999 I've never had the opportunity to cook the frog's legs before. 544 00:24:36,000 --> 00:24:37,000 Really? 545 00:24:37,001 --> 00:24:38,999 Seen it done at the restaurant quite a few times. 546 00:24:39,000 --> 00:24:40,999 Okay, that's... I don't know if that's good or bad. 547 00:24:41,000 --> 00:24:42,000 I think it's good, you know. 548 00:24:42,001 --> 00:24:43,999 Sort of how you work with frog legs. 549 00:24:44,000 --> 00:24:45,999 I kind of created some frog leg lollipops, 550 00:24:46,000 --> 00:24:48,999 and then I'm going to leave a little bit to the unknown. 551 00:24:49,000 --> 00:24:51,999 I came here to take it home, not to go home. 552 00:24:52,000 --> 00:24:54,999 Hey, Mia. 553 00:24:55,000 --> 00:24:56,000 I'm stoked. 554 00:24:56,001 --> 00:24:57,999 I'm freaking stoked on the ingredients. 555 00:24:58,000 --> 00:24:59,999 It was Sunday dinner at Grandma's house. 556 00:25:00,000 --> 00:25:02,999 I took the frog legs and I cut them up like chicken wings. 557 00:25:03,000 --> 00:25:05,999 So it was all good for me from there. 558 00:25:06,000 --> 00:25:07,000 Cliff! Sir. 559 00:25:07,000 --> 00:25:08,000 What's going on? 560 00:25:08,001 --> 00:25:09,999 Right now I'm actually breading the chicken livers, 561 00:25:10,000 --> 00:25:11,999 a little panko and the cornflake that we got. 562 00:25:12,000 --> 00:25:13,999 Are cornflakes something you've worked with before? 563 00:25:14,000 --> 00:25:16,999 Normally it's for breakfast, or I'll line the cat bowl with it. 564 00:25:17,000 --> 00:25:18,999 It's always fun. 565 00:25:19,000 --> 00:25:21,999 Okay, listen up, we got about 41 minutes left. 566 00:25:22,000 --> 00:25:23,999 Most of the chefs back there, with the exception of Mia, 567 00:25:24,000 --> 00:25:25,999 said they really haven't worked with the frog's legs. 568 00:25:26,000 --> 00:25:28,999 Emily is going to bread the frog's legs and fry those, 569 00:25:29,000 --> 00:25:30,999 and I'm going to do the same thing here. 570 00:25:31,000 --> 00:25:32,999 Clearly the easy way out. 571 00:25:33,000 --> 00:25:35,999 Otto, he looks a little sure of what he's doing, 572 00:25:36,000 --> 00:25:37,999 so we'll keep an eye on him. 573 00:25:38,000 --> 00:25:39,999 Marcel, really confident in what he's doing. 574 00:25:40,000 --> 00:25:41,999 He thinks he's going to win this one. 575 00:25:42,000 --> 00:25:43,999 We'll see, 2 of them are going to lose 576 00:25:44,000 --> 00:25:45,999 and they're going to end up at the judges' table. 577 00:25:46,000 --> 00:25:49,999 This rice has been forever. 578 00:25:50,000 --> 00:25:51,999 This is a very stressful situation. 579 00:25:52,000 --> 00:25:55,999 I'm not sure if I will win this particular mystery box challenge. 580 00:25:56,000 --> 00:25:58,000 Anybody short on plates? 581 00:26:00,000 --> 00:26:01,999 20 seconds! 582 00:26:02,000 --> 00:26:06,999 I think my performance today was excellent 583 00:26:07,000 --> 00:26:08,999 and that my dish is really good. 584 00:26:09,000 --> 00:26:10,999 I think that I could be in the top 3. 585 00:26:11,000 --> 00:26:12,999 Your time is up. 586 00:26:13,000 --> 00:26:15,999 Today I wanted to focus in on a couple things, simple flavors. 587 00:26:16,000 --> 00:26:17,999 I'd call it a frog leg lollipop 588 00:26:18,000 --> 00:26:19,999 with a little garlic and parsley puree. 589 00:26:20,000 --> 00:26:23,999 Marcel's dish, the garlic was so overwhelming. 590 00:26:24,000 --> 00:26:25,999 It was all I could taste. 591 00:26:26,000 --> 00:26:28,999 Marcel talks a better game than he's going to play. 592 00:26:29,000 --> 00:26:31,999 Any likes, dislikes? I guess I'll find out later. 593 00:26:32,000 --> 00:26:33,999 Yeah, you will. 594 00:26:34,000 --> 00:26:37,999 Hello, Betty. 595 00:26:38,000 --> 00:26:39,999 I feel really good about my dish. 596 00:26:40,000 --> 00:26:44,999 I utilized the mystery box ingredients pretty damn well. 597 00:26:45,000 --> 00:26:48,999 What I made was a frog leg chicken liver cake 598 00:26:49,000 --> 00:26:52,999 with Asian herbs served on a raw salad 599 00:26:53,000 --> 00:26:55,999 and a peanut butter ginger sauce. 600 00:26:56,000 --> 00:26:59,999 I thought it was delicious. I thought the flavors were there. 601 00:27:00,000 --> 00:27:03,999 Thank you, Betty. Let's go over and see what Sam has for us. 602 00:27:04,000 --> 00:27:06,999 So what I have here is a turmeric and cereal-crusted frog leg. 603 00:27:07,000 --> 00:27:10,999 It's served over an eggplant and caper saute with a duo of sauces. 604 00:27:11,000 --> 00:27:12,999 There's eggplant, capers, apples. 605 00:27:13,000 --> 00:27:15,999 Incorporated the same ingredients that were in the pate. 606 00:27:16,000 --> 00:27:17,999 Hi, Josie. 607 00:27:18,000 --> 00:27:20,999 What we have here is a little east meets west meets southwest. 608 00:27:21,000 --> 00:27:24,999 You have the frog leg that's coated with cornflakes 609 00:27:25,000 --> 00:27:28,999 over a chicken liver peanut butter and eggplant jelly. 610 00:27:29,000 --> 00:27:31,999 Okay, let's go see what Cliff has. 611 00:27:32,000 --> 00:27:33,999 Tell us what you did. 612 00:27:34,000 --> 00:27:36,999 Braised the frog legs, force-cooled them, shredded them, 613 00:27:37,000 --> 00:27:38,999 brought it back with a little five-spice, 614 00:27:39,000 --> 00:27:40,999 have the graffiti chips. 615 00:27:41,000 --> 00:27:43,999 The other side of the plate, we have a little marinated eggplant salad. 616 00:27:44,000 --> 00:27:46,000 On top is the chicken liver. 617 00:27:48,000 --> 00:27:50,999 I was kind of psyched about this. I am a fan of liver. 618 00:27:51,000 --> 00:27:53,999 I didn't like the chicken liver at all. 619 00:27:54,000 --> 00:28:02,000 I have a cornflake cilantro and mint-crusted frog leg. 620 00:28:03,000 --> 00:28:05,999 I used the peanut butter as the glue for the crispy crust. 621 00:28:06,000 --> 00:28:09,999 On an eggplant and cilantro leaf salad with lemon juice. 622 00:28:10,000 --> 00:28:12,999 On a shiso leaf coated with the chicken liver pate. 623 00:28:13,000 --> 00:28:15,000 I like the dish a lot. Thank you. 624 00:28:17,000 --> 00:28:18,999 We got brown rice there. 625 00:28:19,000 --> 00:28:21,999 Of course, we used the cornflakes to coat the frog leg with. 626 00:28:22,000 --> 00:28:25,999 And have a little peanut sauce there with a little scallion puree as well on top there. 627 00:28:26,000 --> 00:28:29,999 Believe it or not, my father loves frog legs. I grew up with them. 628 00:28:30,000 --> 00:28:33,999 I was very surprised. Zotto's dish was under-seasoned. 629 00:28:34,000 --> 00:28:37,999 And the elements of the plate didn't seem to blend together well. 630 00:28:38,000 --> 00:28:39,999 Thank you very much. Thank you. 631 00:28:40,000 --> 00:28:42,999 Hello, Mia. Hello, Padma and judges. 632 00:28:43,000 --> 00:28:46,999 I have prepared Sunday dinner, southern style. 633 00:28:47,000 --> 00:28:48,999 I have fried the frog legs. 634 00:28:49,000 --> 00:28:54,999 Instead of traditional mashed potatoes, I did a garlic mashed eggplant. 635 00:28:55,000 --> 00:28:59,999 I soaked the frog legs in buttermilk and garlic and cayenne pepper. 636 00:29:00,000 --> 00:29:02,999 So like the classic fried chicken with frog legs. 637 00:29:03,000 --> 00:29:04,000 Pretty much, yeah. 638 00:29:04,001 --> 00:29:05,999 I see finger licking. 639 00:29:06,000 --> 00:29:09,999 The only person I thought executed the frog drumsticks was Mia. 640 00:29:10,000 --> 00:29:11,000 It was killer. 641 00:29:12,000 --> 00:29:15,999 Okay, so all the chefs in the black group, you guys can go back to the loft. 642 00:29:16,000 --> 00:29:18,999 Everyone else, we have some deliberating to do. 643 00:29:19,000 --> 00:29:23,999 Hopefully by now you have your favorites and your least favorites. 644 00:29:24,000 --> 00:29:25,000 Who are they? 645 00:29:25,001 --> 00:29:28,999 My two favorites would have to be Betty and Mia. 646 00:29:29,000 --> 00:29:30,000 I really like Betty's. Oh, really? 647 00:29:30,001 --> 00:29:31,999 I like Betty, too. I thought it was delicious. 648 00:29:32,000 --> 00:29:34,999 I like it that she did something totally different than everybody else. 649 00:29:35,000 --> 00:29:36,000 Made like a cake. Yeah, you're right. 650 00:29:36,001 --> 00:29:38,999 And everyone else did like the same drumstick type thing. 651 00:29:39,000 --> 00:29:42,999 Emily's like a toss up for me between her and Mia for like one of the best. 652 00:29:43,000 --> 00:29:44,000 What did you all think of Mia's dish? 653 00:29:44,000 --> 00:29:45,000 We liked it. 654 00:29:45,000 --> 00:29:46,000 We liked Mia's. 655 00:29:46,000 --> 00:29:47,000 It was good. 656 00:29:47,001 --> 00:29:49,999 I thought it was juicy, really juicy, even though it was the last dish we tasted. 657 00:29:50,000 --> 00:29:53,999 You know, you bit into it and stuff dribbled down my chin. 658 00:29:54,000 --> 00:29:55,999 So, Betty and Mia. 659 00:29:56,000 --> 00:29:57,000 Great. 660 00:29:57,000 --> 00:29:58,000 And your least favorites? 661 00:29:58,001 --> 00:30:00,999 I thought my least favorites were Otto and Marcel. 662 00:30:01,000 --> 00:30:02,000 Otto I didn't like at all. 663 00:30:02,000 --> 00:30:03,000 I agree. 664 00:30:03,000 --> 00:30:04,000 The entire thing was totally unseasoned. 665 00:30:04,000 --> 00:30:05,000 The rice was too al-dente. 666 00:30:05,001 --> 00:30:06,999 The liver I found very hard. 667 00:30:07,000 --> 00:30:08,999 The liver was like, hello, I'm a liver. 668 00:30:09,000 --> 00:30:10,000 Marcel. 669 00:30:10,001 --> 00:30:11,999 You ate the frog leg, it was crunchy, but you didn't taste frog leg. 670 00:30:12,000 --> 00:30:13,999 You didn't taste, I didn't taste peanut butter. 671 00:30:14,000 --> 00:30:15,000 I didn't taste chicken liver. 672 00:30:15,000 --> 00:30:16,000 I tasted garlic. 673 00:30:16,000 --> 00:30:17,000 There was no subtlety in it. 674 00:30:17,001 --> 00:30:18,999 I like Marcel very much. 675 00:30:19,000 --> 00:30:20,999 It was one of my favorites. 676 00:30:21,000 --> 00:30:22,999 I like the presentation. 677 00:30:23,000 --> 00:30:24,000 It was simple but nice. 678 00:30:24,001 --> 00:30:25,999 I found the garlic a little overpowering. 679 00:30:26,000 --> 00:30:27,999 Yeah, I thought it was way too overpowering. 680 00:30:28,000 --> 00:30:30,999 Tough choice, but I would have to say Marcel and Clifford. 681 00:30:31,000 --> 00:30:32,999 I didn't like Cliff's chicken liver. 682 00:30:33,000 --> 00:30:34,999 The liver, and then you had the frog leg 683 00:30:35,000 --> 00:30:36,999 separate with two different garnishes. 684 00:30:37,000 --> 00:30:38,000 It wasn't cohesive. 685 00:30:38,000 --> 00:30:39,000 It was. 686 00:30:39,000 --> 00:30:40,000 I don't think so. 687 00:30:40,001 --> 00:30:42,999 My team and me, we disagreed completely in the people 688 00:30:43,000 --> 00:30:44,999 that we liked and disliked. 689 00:30:45,000 --> 00:30:46,000 Sorry. 690 00:30:46,000 --> 00:30:47,000 Majority rules. 691 00:30:47,001 --> 00:30:48,999 OK, well, thank you very much. 692 00:30:49,000 --> 00:30:51,999 We have our work cut out for us, and we will see some of you 693 00:30:52,000 --> 00:30:53,000 at the judges' table. 694 00:30:53,001 --> 00:30:59,999 Why should you stay here? 695 00:31:00,000 --> 00:31:01,000 I didn't think it was crap on a plate. 696 00:31:01,001 --> 00:31:02,999 Even top chefs have a bad day. 697 00:31:03,000 --> 00:31:04,999 I just get a sense that you may not be ready for this. 698 00:31:05,000 --> 00:31:13,000 So let's start with you, Harold. 699 00:31:16,000 --> 00:31:17,000 What did you think of this challenge? 700 00:31:17,001 --> 00:31:18,999 I thought overall they did a pretty good job, 701 00:31:19,000 --> 00:31:21,999 but I thought it was definitely a very difficult first challenge. 702 00:31:22,000 --> 00:31:24,999 It gave the contestants an opportunity to size each other up. 703 00:31:25,000 --> 00:31:26,000 They had to prove themselves. 704 00:31:26,001 --> 00:31:27,999 They had to be open to each other, which I think is often 705 00:31:28,000 --> 00:31:29,999 more difficult than cooking for the judges. 706 00:31:30,000 --> 00:31:32,999 All in all, I thought the dishes were interesting and very good. 707 00:31:33,000 --> 00:31:35,999 The orange group really showed how versatile they could be. 708 00:31:36,000 --> 00:31:37,999 They all did something completely different. 709 00:31:38,000 --> 00:31:40,999 What do you guys think about the choices for top two? 710 00:31:41,000 --> 00:31:42,000 I agree with them. 711 00:31:42,001 --> 00:31:43,999 Elia and Alain had the strongest dishes. 712 00:31:44,000 --> 00:31:45,000 They had the most focused dishes. 713 00:31:45,001 --> 00:31:48,999 They incorporated the ingredients without making it a stretch. 714 00:31:49,000 --> 00:31:50,999 Frank was in the running, and I think if his pasta dough 715 00:31:51,000 --> 00:31:52,999 were more refined, he may have had a better chance 716 00:31:53,000 --> 00:31:54,999 of being in the top two. 717 00:31:55,000 --> 00:31:56,999 Let's move on to the black team. 718 00:31:57,000 --> 00:31:58,000 Betty, who they liked. 719 00:31:58,000 --> 00:31:59,000 I thought the cake was fine. 720 00:31:59,000 --> 00:32:00,000 She took all the ingredients. 721 00:32:00,000 --> 00:32:01,000 It was well-seasoned. 722 00:32:01,001 --> 00:32:03,999 I just thought that little flaw on the bottom was just a throwaway. 723 00:32:04,000 --> 00:32:05,999 Peanut vinaigrette, I thought it had a lot of flavor. 724 00:32:06,000 --> 00:32:07,000 I thought it was seasoned really well. 725 00:32:07,000 --> 00:32:08,000 I thought it went well with the cake. 726 00:32:08,001 --> 00:32:09,999 What did we think of Mia's dish? 727 00:32:10,000 --> 00:32:11,999 If I were sitting down to Sunday, you know, supper 728 00:32:12,000 --> 00:32:15,999 and was in the mood for fried frog's legs or rabbit or chicken, 729 00:32:16,000 --> 00:32:17,999 you know, whatever she wanted to use, it was really delicious. 730 00:32:18,000 --> 00:32:19,999 Mia's might not have been the most refined, 731 00:32:20,000 --> 00:32:22,999 but I think she had a great idea, and I think it was the most satisfying. 732 00:32:23,000 --> 00:32:24,999 Yeah. 733 00:32:25,000 --> 00:32:26,000 Let's call them in. 734 00:32:26,000 --> 00:32:27,000 All right. 735 00:32:27,001 --> 00:32:28,999 [music playing] 736 00:32:29,000 --> 00:32:37,000 We need to see Elia, Ilan, Betty, and Mia at the judges' table. 737 00:32:44,000 --> 00:32:46,999 I'm feeling very nervous because I don't know if we're the winners 738 00:32:47,000 --> 00:32:48,000 or the losers. 739 00:32:48,000 --> 00:32:49,000 [chatter] 740 00:32:49,001 --> 00:32:51,000 [music playing] 741 00:32:52,000 --> 00:32:53,999 [clock ticking] 742 00:32:54,000 --> 00:33:00,999 Congratulations. 743 00:33:01,000 --> 00:33:03,999 You were the four best chefs for this challenge. 744 00:33:04,000 --> 00:33:05,999 [laughter] 745 00:33:06,000 --> 00:33:07,000 Elia, let's start with you. 746 00:33:07,001 --> 00:33:08,999 The only item that I didn't know what to do with 747 00:33:09,000 --> 00:33:12,999 was the American product, cheese. 748 00:33:13,000 --> 00:33:15,999 After you saw the dish, would you have done anything differently? 749 00:33:16,000 --> 00:33:17,999 I wanted to put the artichokes that I chopped, 750 00:33:18,000 --> 00:33:19,000 but I didn't have time. 751 00:33:19,001 --> 00:33:20,999 But if you had been able to put it on, 752 00:33:21,000 --> 00:33:22,999 it might have just been a little bit better, 753 00:33:23,000 --> 00:33:24,999 but we really, really liked it. 754 00:33:25,000 --> 00:33:26,000 Mia. 755 00:33:26,001 --> 00:33:27,999 I grew up hunting frogs as a little girl, 756 00:33:28,000 --> 00:33:32,999 so that was like scores, just like Grandma's house on Sunday. 757 00:33:33,000 --> 00:33:34,999 Yeah, I think what we really enjoyed about it 758 00:33:35,000 --> 00:33:37,999 is it really showed your sense of who you are and how you cook. 759 00:33:38,000 --> 00:33:39,999 I mean, it was just very evident on the plate. 760 00:33:40,000 --> 00:33:43,999 You're all welcome to my house on Sunday dinner. 761 00:33:44,000 --> 00:33:45,000 Ilan. 762 00:33:45,001 --> 00:33:46,999 I'd never worked with escargot before. 763 00:33:47,000 --> 00:33:48,999 Interesting that for someone who really didn't know 764 00:33:49,000 --> 00:33:50,999 what you were doing, the flavor was great. 765 00:33:51,000 --> 00:33:52,999 It was tasty, it was seasoned well, 766 00:33:53,000 --> 00:33:54,999 so kudos to you for fooling us all. 767 00:33:55,000 --> 00:33:56,999 Yeah, definitely have a touch for it, 768 00:33:57,000 --> 00:33:59,999 so you might want to think about that again in the future. 769 00:34:00,000 --> 00:34:02,999 Betty, your peers loved your dish. 770 00:34:03,000 --> 00:34:04,000 Everyone thought it was great. 771 00:34:04,001 --> 00:34:05,999 Well, I have been catering for 10 years, 772 00:34:06,000 --> 00:34:08,999 and in my restaurant, we do a chicken cake. 773 00:34:09,000 --> 00:34:10,999 We also do a peanut sauce at my restaurant. 774 00:34:11,000 --> 00:34:12,999 I thought the flavor of the cake was great. 775 00:34:13,000 --> 00:34:15,999 I didn't care for the sort of little salad underneath, 776 00:34:16,000 --> 00:34:17,000 but it was a good dish. 777 00:34:17,001 --> 00:34:20,999 I think we also got a very good sense of your style. 778 00:34:21,000 --> 00:34:24,999 Harold's our guest judge, so I guess I'll let him give the news. 779 00:34:25,000 --> 00:34:28,999 The winner of this elimination challenge is... 780 00:34:29,000 --> 00:34:32,999 Ilan. 781 00:34:33,000 --> 00:34:34,999 Congratulations. Congratulations. 782 00:34:35,000 --> 00:34:36,999 I think you actually made those ingredients better 783 00:34:37,000 --> 00:34:38,999 the way you sort of put them together. 784 00:34:39,000 --> 00:34:40,000 Love to see more of that stuff. 785 00:34:40,001 --> 00:34:41,999 This is the first elimination challenge, 786 00:34:42,000 --> 00:34:43,999 and I come out on top, 787 00:34:44,000 --> 00:34:45,999 and it feels incredible. 788 00:34:46,000 --> 00:34:47,999 I know how to make food taste delicious. 789 00:34:48,000 --> 00:34:49,000 I just have to keep doing it. 790 00:34:49,001 --> 00:34:51,999 Hopefully I can do it however many times we need to do it. 791 00:34:52,000 --> 00:34:54,999 I just want to point out that our guest judge here 792 00:34:55,000 --> 00:34:56,999 won the first elimination challenge as well 793 00:34:57,000 --> 00:34:58,999 for the first season, so it's a good way to start. 794 00:34:59,000 --> 00:35:05,000 Can you please send in the Sujai, Marcel, Carlos, and Otto? 795 00:35:07,000 --> 00:35:09,999 [dramatic music] 796 00:35:10,000 --> 00:35:11,999 ♪ ♪ 797 00:35:12,000 --> 00:35:13,000 All right, guys. 798 00:35:13,001 --> 00:35:16,999 The good news is Ilan came out on top today. 799 00:35:17,000 --> 00:35:18,999 [cheers and applause] 800 00:35:19,000 --> 00:35:20,999 Give it up. 801 00:35:21,000 --> 00:35:22,000 [applause] 802 00:35:22,001 --> 00:35:25,999 And the bad news is the judges would like to see 803 00:35:26,000 --> 00:35:29,999 Carlos, Sujai, Otto win. 804 00:35:30,000 --> 00:35:32,999 Marcel, good luck, you guys. 805 00:35:33,000 --> 00:35:35,999 Good luck, guys. - Good luck, guys. 806 00:35:36,000 --> 00:35:37,999 Be strong. 807 00:35:38,000 --> 00:35:43,999 ♪ ♪ 808 00:35:44,000 --> 00:35:47,999 You four were the bottom-voted chefs. 809 00:35:48,000 --> 00:35:49,999 Otto, let's start with you. 810 00:35:50,000 --> 00:35:51,000 Why do you think you're here? 811 00:35:51,001 --> 00:35:53,999 I would say the biggest problem with my dish 812 00:35:54,000 --> 00:35:55,000 was the rice was undercooked, 813 00:35:55,001 --> 00:35:56,999 so what I did the last minute was I tried to 814 00:35:57,000 --> 00:35:59,999 pull whatever culinary skill I have in my body together 815 00:36:00,000 --> 00:36:01,000 and threw a little olive oil in there 816 00:36:01,001 --> 00:36:03,999 to give it some extra flavor and bring it back to life. 817 00:36:04,000 --> 00:36:05,999 I thought there was just not enough depth 818 00:36:06,000 --> 00:36:07,999 throughout the dish to be able to handle 819 00:36:08,000 --> 00:36:10,999 the duality of the fried frog leg and the chicken liver. 820 00:36:11,000 --> 00:36:12,000 If I had to do it all over again, 821 00:36:12,001 --> 00:36:13,999 I probably would've combined those all three 822 00:36:14,000 --> 00:36:15,999 in one nice little slick amuse-bouche 823 00:36:16,000 --> 00:36:17,000 and boom, put it in your mouth, done. 824 00:36:17,000 --> 00:36:18,000 Why should you stay here? 825 00:36:18,001 --> 00:36:20,999 I should stay here because every chef has a bad day. 826 00:36:21,000 --> 00:36:22,999 Even top chefs have a bad day. 827 00:36:23,000 --> 00:36:24,999 ♪ ♪ 828 00:36:25,000 --> 00:36:26,000 Sujai. 829 00:36:26,001 --> 00:36:27,999 I totally panicked. 830 00:36:28,000 --> 00:36:29,000 It was like starting a race, 831 00:36:29,001 --> 00:36:30,999 and instead of setting my own pace, 832 00:36:31,000 --> 00:36:32,999 I started doing stuff without thinking things through, 833 00:36:33,000 --> 00:36:34,999 and it was a huge mistake. 834 00:36:35,000 --> 00:36:36,000 We agreed with your peers 835 00:36:36,001 --> 00:36:37,999 in that it was one of our least favorite, 836 00:36:38,000 --> 00:36:40,999 but there were definitely parts of the dish that we enjoyed. 837 00:36:41,000 --> 00:36:42,999 There was a lot of good potato in there. 838 00:36:43,000 --> 00:36:44,000 [laughs] 839 00:36:44,001 --> 00:36:45,999 Um... yeah. 840 00:36:46,000 --> 00:36:47,000 Believe it or not. 841 00:36:47,000 --> 00:36:48,000 There was a lot of good potato in there. 842 00:36:48,001 --> 00:36:49,999 I'm not gonna make the same mistake again. 843 00:36:50,000 --> 00:36:52,999 I feel like I just have to step it up, definitely, 844 00:36:53,000 --> 00:36:54,999 and I got... I got that. 845 00:36:55,000 --> 00:36:56,999 ♪ ♪ 846 00:36:57,000 --> 00:36:58,000 Marcel. 847 00:36:58,001 --> 00:37:00,999 Honestly, I don't really know why I'm here. 848 00:37:01,000 --> 00:37:02,999 I thought that my dish tasted good, 849 00:37:03,000 --> 00:37:06,999 and I like my utilization of the mystery basket ingredients. 850 00:37:07,000 --> 00:37:08,000 I'm just gonna come out and say it. 851 00:37:08,001 --> 00:37:09,999 I don't think you won, you know, here. 852 00:37:10,000 --> 00:37:11,000 I did not think, you know, 853 00:37:11,001 --> 00:37:12,999 yours was one of the weaker dishes. 854 00:37:13,000 --> 00:37:14,000 You know, I thought it was somewhere in the middle. 855 00:37:14,001 --> 00:37:15,999 Carlos, you... you were on the team 856 00:37:16,000 --> 00:37:17,000 that voted him to be here. 857 00:37:17,000 --> 00:37:18,000 Why... why is he here? 858 00:37:18,001 --> 00:37:19,999 It was overwhelming in garlic, 859 00:37:20,000 --> 00:37:21,999 and it just covered my palate. 860 00:37:22,000 --> 00:37:23,000 Maybe some people, you know, 861 00:37:23,001 --> 00:37:24,999 consider me to be a fierce part of the competition, 862 00:37:25,000 --> 00:37:28,999 and if I'm eliminated, then that might pave their way, 863 00:37:29,000 --> 00:37:30,999 possibly. 864 00:37:31,000 --> 00:37:32,999 You know, Carlos, you were finished 865 00:37:33,000 --> 00:37:35,999 a good 45, 50 minutes before the time was up. 866 00:37:36,000 --> 00:37:38,999 I was a little afraid to take time 867 00:37:39,000 --> 00:37:40,999 to actually sit down and think about it, 868 00:37:41,000 --> 00:37:44,999 and that's, I feel like, what I really should have done. 869 00:37:45,000 --> 00:37:46,999 Is that a dish that you would be proud to serve 870 00:37:47,000 --> 00:37:48,000 in your restaurant? 871 00:37:48,001 --> 00:37:49,999 It wasn't my crowning achievement, 872 00:37:50,000 --> 00:37:53,000 but I didn't think it was crap on a plate. 873 00:37:54,000 --> 00:37:55,000 Thank you, guys, 874 00:37:55,001 --> 00:37:57,999 and we'll call you back when we're ready. 875 00:37:58,000 --> 00:37:59,000 Thank you. 876 00:37:59,001 --> 00:38:00,999 Thank you. 877 00:38:01,000 --> 00:38:05,999 I think, uh, any one of these four 878 00:38:06,000 --> 00:38:07,999 could go home for... for various reasons. 879 00:38:08,000 --> 00:38:09,000 Let's start with Carlos. 880 00:38:09,001 --> 00:38:11,999 Well, he honestly didn't think it through enough 881 00:38:12,000 --> 00:38:13,999 that he didn't give himself the timing that he needed. 882 00:38:14,000 --> 00:38:15,999 But, you know, no amount of time can cover up 883 00:38:16,000 --> 00:38:17,999 poor seasoning, poorly conceived dishes. 884 00:38:18,000 --> 00:38:20,999 There was just no complexity, no depth whatsoever. 885 00:38:21,000 --> 00:38:22,000 There was no continuity. 886 00:38:22,001 --> 00:38:23,999 I had a major problem from that dish. 887 00:38:24,000 --> 00:38:26,999 In fact, I had a hard time getting that... that... that down. 888 00:38:27,000 --> 00:38:30,999 Let's talk about Marcel. 889 00:38:31,000 --> 00:38:32,999 I think that it definitely means something 890 00:38:33,000 --> 00:38:34,999 that all of his peers disliked what he did 891 00:38:35,000 --> 00:38:36,999 for whatever reason that they disliked it. 892 00:38:37,000 --> 00:38:38,999 I think that you can't discredit that. 893 00:38:39,000 --> 00:38:40,000 He's a little cocky, 894 00:38:40,001 --> 00:38:41,999 and maybe they wanted to knock him down 895 00:38:42,000 --> 00:38:43,000 in size a little bit. 896 00:38:43,000 --> 00:38:44,000 I don't know. 897 00:38:44,001 --> 00:38:45,999 I thought the garlic was... was too aggressive. 898 00:38:46,000 --> 00:38:47,999 But nothing was bad. 899 00:38:48,000 --> 00:38:49,000 No. - No. 900 00:38:49,000 --> 00:38:50,000 No. 901 00:38:51,000 --> 00:38:52,999 Sujai, what do you think, Harold? 902 00:38:53,000 --> 00:38:54,999 I think, you know, I think her nerves 903 00:38:55,000 --> 00:38:56,999 definitely got the best of her. 904 00:38:57,000 --> 00:38:58,000 And that could be the issue. 905 00:38:58,001 --> 00:38:59,999 She's not an experienced, trained cook. 906 00:39:00,000 --> 00:39:01,999 Right. Does she... does she have the, you know, 907 00:39:02,000 --> 00:39:03,999 the fire to, you know, to go through the gauntlet? 908 00:39:04,000 --> 00:39:05,000 When I did my walkthrough, 909 00:39:05,001 --> 00:39:06,999 the first thing she said was, "This is a disaster. 910 00:39:07,000 --> 00:39:09,999 Unless somebody really screws this up, I'm going home." 911 00:39:10,000 --> 00:39:11,999 She gave herself up, so to speak. 912 00:39:12,000 --> 00:39:13,999 You know, and Otto did the same thing. 913 00:39:14,000 --> 00:39:15,999 You know, the first thing he said of all, 914 00:39:16,000 --> 00:39:17,000 "The rice was really terrible." 915 00:39:17,000 --> 00:39:18,000 Well, I think we asked him what... 916 00:39:18,001 --> 00:39:19,999 Even if... even if he did, I still... 917 00:39:20,000 --> 00:39:21,000 Well, Marcel did... you know, Marcel did the opposite. 918 00:39:21,001 --> 00:39:22,999 Marcel said, "I don't know what was wrong with my dish." 919 00:39:23,000 --> 00:39:24,999 It's really important to stand behind your food. 920 00:39:25,000 --> 00:39:26,999 Yeah, exactly. You have to sell it. 921 00:39:27,000 --> 00:39:28,999 [dramatic music] 922 00:39:29,000 --> 00:39:30,999 I think we have a decision. 923 00:39:31,000 --> 00:39:32,999 Let's get them back in here. 924 00:39:33,000 --> 00:39:34,000 All right. 925 00:39:34,001 --> 00:39:39,999 ♪ ♪ 926 00:39:40,000 --> 00:39:42,999 You four were voted on the bottom 927 00:39:43,000 --> 00:39:45,999 of this elimination challenge. 928 00:39:46,000 --> 00:39:47,999 And one of you has to go. 929 00:39:48,000 --> 00:39:52,999 ♪ ♪ 930 00:39:53,000 --> 00:40:00,999 You four were voted on the bottom 931 00:40:01,000 --> 00:40:02,999 of this elimination challenge. 932 00:40:03,000 --> 00:40:05,999 And one of you has to go. 933 00:40:06,000 --> 00:40:07,999 Otto, your experience would suggest to me 934 00:40:08,000 --> 00:40:09,999 that you would know the difference between 935 00:40:10,000 --> 00:40:11,999 when you should serve something and not serve something. 936 00:40:12,000 --> 00:40:13,999 The rice was definitely an issue, 937 00:40:14,000 --> 00:40:15,999 and it wasn't one of the featured ingredients, 938 00:40:16,000 --> 00:40:17,999 so you could have left it off. 939 00:40:18,000 --> 00:40:20,999 Sujai, I just sense a real lack of confidence 940 00:40:21,000 --> 00:40:22,000 in my walk around. 941 00:40:22,000 --> 00:40:23,000 First thing you said was, 942 00:40:23,001 --> 00:40:24,999 "I just completely messed this up." 943 00:40:25,000 --> 00:40:26,999 And I think you had time enough to correct it. 944 00:40:27,000 --> 00:40:29,999 I just get a sense that you may not be ready for this. 945 00:40:30,000 --> 00:40:31,999 Marcel, I don't know if I agree with you 946 00:40:32,000 --> 00:40:35,999 that the other contestants are out to get you just yet. 947 00:40:36,000 --> 00:40:37,000 There were some issues with the dish. 948 00:40:37,001 --> 00:40:38,999 You shouldn't be so surprised that you're here. 949 00:40:39,000 --> 00:40:41,999 Carlos, we just found that dish somewhat unfocused. 950 00:40:42,000 --> 00:40:44,999 There's a real lack of flavor, lack of technique. 951 00:40:45,000 --> 00:40:46,000 Some of the choices that you made 952 00:40:46,001 --> 00:40:47,999 completely at odds with each other. 953 00:40:48,000 --> 00:40:49,999 You've been at this for, you know, 10 years, 954 00:40:50,000 --> 00:40:51,999 and you shouldn't make these mistakes. 955 00:40:52,000 --> 00:40:55,999 It was tough, but someone has to go. 956 00:40:56,000 --> 00:41:04,000 Sujai, please pack your knives and go. 957 00:41:05,000 --> 00:41:06,999 Thank you. 958 00:41:07,000 --> 00:41:10,000 Thank you. - See you. 959 00:41:12,000 --> 00:41:13,999 Well, going home. 960 00:41:14,000 --> 00:41:15,999 Aww. - Aww. 961 00:41:16,000 --> 00:41:19,999 I didn't give myself a fighting chance. 962 00:41:20,000 --> 00:41:21,999 I was not surprised that I was called in 963 00:41:22,000 --> 00:41:23,000 based on my performance. 964 00:41:23,001 --> 00:41:26,999 For me, it was a lot more of my own personal, 965 00:41:27,000 --> 00:41:28,999 you know, confidence crisis. 966 00:41:29,000 --> 00:41:30,999 Oh, my God, there's so many hugs. 967 00:41:31,000 --> 00:41:32,999 [laughter] 968 00:41:33,000 --> 00:41:35,999 I feel like I've got a lot of big decisions to make 969 00:41:36,000 --> 00:41:38,999 about what I'm doing and where I'm going. 970 00:41:39,000 --> 00:41:40,999 I'm gonna carry on cooking for sure. 971 00:41:41,000 --> 00:41:42,999 It's part of my journey. 972 00:41:43,000 --> 00:41:44,999 I know how to flambé now. 973 00:41:45,000 --> 00:41:46,999 [laughs] 974 00:41:47,000 --> 00:41:53,999 This season on "Top Chef"... 975 00:41:54,000 --> 00:41:56,999 Booming down, baby. 976 00:41:57,000 --> 00:41:58,999 Everybody's really tense. 977 00:41:59,000 --> 00:42:01,999 Did you get the lychee? - Yeah. 978 00:42:02,000 --> 00:42:03,000 Keep to yourself, man. 979 00:42:03,001 --> 00:42:04,999 My food is rustic. - Delicious. 980 00:42:05,000 --> 00:42:06,999 Simple. - Explosive. 981 00:42:07,000 --> 00:42:08,999 Nice and sweet. - Cutting edge. Beautiful. 982 00:42:09,000 --> 00:42:10,000 Down home. 983 00:42:10,001 --> 00:42:11,999 Avant-garde molecular gastronomy. 984 00:42:12,000 --> 00:42:13,000 [bell dings] 985 00:42:13,001 --> 00:42:15,999 I hope the judges remember that we're not only contestants, 986 00:42:16,000 --> 00:42:17,000 but we're also human beings. 987 00:42:17,001 --> 00:42:18,999 I don't know what you guys were thinking. 988 00:42:19,000 --> 00:42:21,999 This meal wasn't perfect by any means. 989 00:42:22,000 --> 00:42:24,999 We had issues with a lot of the dishes. 990 00:42:25,000 --> 00:42:26,999 You're saying people cheated? 991 00:42:27,000 --> 00:42:28,999 The bar has definitely been raised this time around. 992 00:42:29,000 --> 00:42:30,999 What kind of crack house are you running here? 993 00:42:31,000 --> 00:42:32,999 We got a pretty killer menu. 994 00:42:33,000 --> 00:42:34,000 It's like chicken on a stick. 995 00:42:34,000 --> 00:42:35,000 I'm, like, so out of my league. 996 00:42:35,001 --> 00:42:37,999 Why do you find it necessary to slam Marcel's dish? 997 00:42:38,000 --> 00:42:39,000 You slamming my dish? 998 00:42:39,001 --> 00:42:40,999 Taking valuable players out is beneficial to me. 999 00:42:41,000 --> 00:42:42,999 Why would you jeopardize the whole team? 1000 00:42:43,000 --> 00:42:45,999 What I'm asking for is the rules in writing. 1001 00:42:46,000 --> 00:42:47,000 I'm here to play this game. 1002 00:42:47,001 --> 00:42:50,999 You're a selfish, self-centered, egotistical bastard. 1003 00:42:51,000 --> 00:42:53,999 When we're out there on the [bleep] chopping block 1004 00:42:54,000 --> 00:42:55,999 and we throw each other off the bus, 1005 00:42:56,000 --> 00:42:58,999 don't come holding my hand afterwards, all right? 1006 00:42:59,000 --> 00:43:00,999 It's showtime. It's about me. 1007 00:43:01,000 --> 00:43:02,000 You need to shut the [bleep] up, 1008 00:43:02,001 --> 00:43:04,999 listen to other people, and you'll be fine. 1009 00:43:05,000 --> 00:43:06,999 If you touch anything personal on mine, 1010 00:43:07,000 --> 00:43:10,999 I will beat you so bad that your mother will not recognize you. 1011 00:43:11,000 --> 00:43:13,999 For more about the recipes seen tonight, 1012 00:43:14,000 --> 00:43:16,999 go to bravotv.com. 1013 00:43:17,000 --> 00:43:19,999 [upbeat music] 1014 00:43:20,000 --> 00:43:27,000 ♪ ♪ 1015 00:43:28,000 --> 00:43:30,999 [upbeat music] 1016 00:43:31,000 --> 00:43:37,999 ♪ ♪ 1017 00:43:38,000 --> 00:43:40,999 [upbeat music] 1018 00:43:41,000 --> 00:43:47,999 ♪ ♪ 1019 00:43:48,000 --> 00:43:52,999 [screaming] 1020 00:43:53,000 --> 00:43:54,000 [bell dings] 1021 00:43:54,001 --> 00:43:56,999 [upbeat music] 1022 00:43:57,000 --> 00:43:59,999 ♪ ♪ 1023 00:44:00,000 --> 00:44:08,000 [BLANK_AUDIO] 1024 00:44:09,305 --> 00:45:09,312