"Top Chef" Wedding Bell Blues

1 00:00:00,000 --> 00:00:01,999 [music playing] 2 00:00:02,000 --> 00:00:04,999 Previously on "Top Chef." 3 00:00:05,000 --> 00:00:06,999 You will work together in two teams 4 00:00:07,000 --> 00:00:10,499 to create a new restaurant concept for your space. 5 00:00:10,500 --> 00:00:12,499 I get put on the team of the big thinker. 6 00:00:12,500 --> 00:00:14,499 I'd like to keep it right around $400. 7 00:00:14,500 --> 00:00:15,999 I'm over $1,000 easy right now. 8 00:00:16,000 --> 00:00:17,000 I'm the no thinker. 9 00:00:17,001 --> 00:00:19,999 Chunk, you didn't ask him to scale the fish? 10 00:00:20,000 --> 00:00:21,000 You didn't scale it? 11 00:00:21,001 --> 00:00:22,999 Our team believes that food is about socialization. 12 00:00:23,000 --> 00:00:25,999 Div style is not something you haven't seen before. 13 00:00:26,000 --> 00:00:27,499 My style is much more refined. 14 00:00:27,500 --> 00:00:28,999 Miguel, where are those four going? 15 00:00:29,000 --> 00:00:30,000 That's a good question. 16 00:00:30,001 --> 00:00:31,499 Oh, you've got to be kidding me. 17 00:00:31,500 --> 00:00:32,999 Come on. 18 00:00:33,000 --> 00:00:34,499 What does it say on your jacket? 19 00:00:34,500 --> 00:00:35,500 It says "Top Chef." 20 00:00:35,501 --> 00:00:36,999 It doesn't say "Top Sous Chef," does it? 21 00:00:37,000 --> 00:00:39,999 I have yet to be wowed by one of your dishes. 22 00:00:40,000 --> 00:00:41,499 I think Steven should go. 23 00:00:41,500 --> 00:00:42,999 I mean, it's not about the front of the house right now. 24 00:00:43,000 --> 00:00:44,000 It's about the kitchen. 25 00:00:44,001 --> 00:00:45,999 Steven, this isn't "Top Sommelier." 26 00:00:46,000 --> 00:00:47,499 We need to see you in a chef's coat. 27 00:00:47,500 --> 00:00:50,499 Miguel, you've taken a back roll now a few too many times. 28 00:00:50,500 --> 00:00:52,499 Miguel, your time is up. 29 00:00:52,500 --> 00:00:55,999 Please pack your knives and go. 30 00:00:56,000 --> 00:00:57,999 Now five chefs remained. 31 00:00:58,000 --> 00:01:00,999 Fight it out for a place in our Las Vegas finale. 32 00:01:01,000 --> 00:01:03,999 At stake for the winner, a feature in "Food & Wine" 33 00:01:04,000 --> 00:01:07,999 magazine, a chance to showcase their culinary talents 34 00:01:08,000 --> 00:01:09,999 at the annual Food & Wine Classic, 35 00:01:10,000 --> 00:01:14,499 a state-of-the-art Kenmore Elite kitchen provided by Sears, 36 00:01:14,500 --> 00:01:18,999 $100,000 to kick-start their culinary career, 37 00:01:19,000 --> 00:01:21,500 and the title of Top Chef. 38 00:01:22,500 --> 00:01:25,500 [theme music] 39 00:01:27,500 --> 00:01:30,500 [theme music] 40 00:01:32,500 --> 00:01:35,499 [theme music] 41 00:01:35,500 --> 00:01:43,500 [theme music] 42 00:01:45,000 --> 00:01:51,074 Watch Online Movies and Series for FREE www.osdb.link/lm 43 00:01:53,500 --> 00:01:56,499 [theme music] 44 00:01:56,500 --> 00:01:59,499 [theme music] 45 00:01:59,500 --> 00:02:02,499 [theme music] 46 00:02:02,500 --> 00:02:05,499 [theme music] 47 00:02:05,500 --> 00:02:08,499 [theme music] 48 00:02:08,500 --> 00:02:11,499 [theme music] 49 00:02:11,500 --> 00:02:14,499 [theme music] 50 00:02:14,500 --> 00:02:17,499 [theme music] 51 00:02:17,500 --> 00:02:20,499 [theme music] 52 00:02:20,500 --> 00:02:23,499 [theme music] 53 00:02:23,500 --> 00:02:26,499 [theme music] 54 00:02:26,500 --> 00:02:29,499 [theme music] 55 00:02:29,500 --> 00:02:32,499 [theme music] 56 00:02:32,500 --> 00:02:35,499 [theme music] 57 00:02:35,500 --> 00:02:38,499 [theme music] 58 00:02:38,500 --> 00:02:41,499 [theme music] 59 00:02:41,500 --> 00:02:44,499 [theme music] 60 00:02:44,500 --> 00:02:47,499 [theme music] 61 00:02:47,500 --> 00:02:50,499 The competition is just going to get tighter and tighter 62 00:02:50,500 --> 00:02:53,499 from now on, and we'll see if I have what it takes. 63 00:02:53,500 --> 00:02:55,499 But man, I want to win. 64 00:02:55,500 --> 00:02:57,499 I want to go home now. 65 00:02:57,500 --> 00:03:00,499 [music playing] 66 00:03:00,500 --> 00:03:03,499 [music playing] 67 00:03:03,500 --> 00:03:06,499 [music playing] 68 00:03:06,500 --> 00:03:09,499 [music playing] 69 00:03:09,500 --> 00:03:12,499 This round is about working with a client. 70 00:03:12,500 --> 00:03:16,499 You will work together as a team to cater a wedding reception. 71 00:03:16,500 --> 00:03:20,499 For the quick-fire challenge, you will pitch the happy couple 72 00:03:20,500 --> 00:03:23,499 how you would cater their wedding reception. 73 00:03:23,500 --> 00:03:26,499 They will pick a winner, and then all five of you 74 00:03:26,500 --> 00:03:30,499 will work together to cater their event with the winning chef's menu. 75 00:03:30,500 --> 00:03:35,499 There will be no immunity for the winner of this quick-fire challenge. 76 00:03:35,500 --> 00:03:38,499 All of you will be eligible for elimination. 77 00:03:38,500 --> 00:03:41,499 [music playing] 78 00:03:41,500 --> 00:03:45,499 So let's meet your clients, Scott and Scott. 79 00:03:45,500 --> 00:03:48,499 [music playing] 80 00:03:48,500 --> 00:03:52,499 I've seen two grooms walk in instead of a bride and groom 81 00:03:52,500 --> 00:03:54,499 for the wedding reception. 82 00:03:54,500 --> 00:03:56,499 Put it in a little bit of a different perspective, 83 00:03:56,500 --> 00:03:59,499 that we would be able to be a little more exciting 84 00:03:59,500 --> 00:04:00,500 and flavorful and colorful. 85 00:04:00,501 --> 00:04:02,499 It'll be interesting to see how things pan out. 86 00:04:02,500 --> 00:04:04,499 Why don't you tell the group what you're looking for 87 00:04:04,500 --> 00:04:05,500 for your commitment ceremony? 88 00:04:05,501 --> 00:04:08,499 Well, we're looking for a Pan-Asian meal 89 00:04:08,500 --> 00:04:10,499 with fusion influences. 90 00:04:10,500 --> 00:04:13,499 And if you could put together a prawn canapé, 91 00:04:13,500 --> 00:04:16,499 they can have for the reception part of the meal. 92 00:04:16,500 --> 00:04:19,499 The actual dinner should consist of an amuse-bouche, 93 00:04:19,500 --> 00:04:22,499 and then four courses, which will include a dessert. 94 00:04:22,500 --> 00:04:24,499 Dessert, that's my specialty. 95 00:04:24,500 --> 00:04:29,499 And I do think a wedding cake is a part of a traditional wedding. 96 00:04:29,500 --> 00:04:32,499 The thought of making a wedding cake at this point, 97 00:04:32,500 --> 00:04:34,499 I'm just like, [bleep] 98 00:04:34,500 --> 00:04:36,499 So we'd love to get some samples from you guys 99 00:04:36,500 --> 00:04:39,499 on what you might be able to do for a prawn canapé. 100 00:04:39,500 --> 00:04:42,499 In 90 minutes, Scott and Scott will be back. 101 00:04:42,500 --> 00:04:45,499 In that time, you will need to sketch a wedding cake, 102 00:04:45,500 --> 00:04:49,499 design a menu, and create a cold prawn hors d'oeuvre. 103 00:04:49,500 --> 00:04:51,499 They have a total of 100 guests 104 00:04:51,500 --> 00:04:54,499 and a food budget of $3,000. 105 00:04:54,500 --> 00:04:56,499 Your time starts now. 106 00:04:56,500 --> 00:04:59,499 [music] 107 00:04:59,500 --> 00:05:02,499 We were preparing a meal for 100 people, 108 00:05:02,500 --> 00:05:05,499 and that's kind of the mindset that you needed to have 109 00:05:05,500 --> 00:05:06,500 when you were designing the menu. 110 00:05:06,501 --> 00:05:10,499 Practicality is key, especially in a banquet and catering setting. 111 00:05:10,500 --> 00:05:13,499 Wedding menus also have to be greatest hits menu. 112 00:05:13,500 --> 00:05:16,499 They need to be pleasable to everyone in the room. 113 00:05:16,500 --> 00:05:18,499 [music] 114 00:05:18,500 --> 00:05:20,499 I have a lot of catering experience from back home, 115 00:05:20,500 --> 00:05:22,499 and I'm hopeful that they pick my menu 116 00:05:22,500 --> 00:05:25,499 because I know it's one that we can execute. 117 00:05:25,500 --> 00:05:26,500 [music] 118 00:05:26,501 --> 00:05:28,499 They're looking for an Asian influence. 119 00:05:28,500 --> 00:05:30,499 The menu, right from there, I'm feeling good 120 00:05:30,500 --> 00:05:32,499 because I have experience in that department. 121 00:05:32,500 --> 00:05:36,499 [music] 122 00:05:36,500 --> 00:05:39,499 We were given paper and art supplies 123 00:05:39,500 --> 00:05:41,499 to create a presentation for Scott and Scott. 124 00:05:41,500 --> 00:05:43,499 I decided to do illustrated watercolors 125 00:05:43,500 --> 00:05:47,499 to kind of give them a general idea about the colors of the dishes. 126 00:05:47,500 --> 00:05:52,499 [music] 127 00:05:52,500 --> 00:05:55,499 I was looking around, and I'm watching Leanne making origami over there. 128 00:05:55,500 --> 00:05:57,499 People want to be impressed. They want to be dazzled. 129 00:05:57,500 --> 00:06:00,499 And, you know, I wasn't feeling very confident. 130 00:06:00,500 --> 00:06:01,500 [laughs] 131 00:06:01,501 --> 00:06:03,499 There's no whiteout. 132 00:06:03,500 --> 00:06:05,499 I don't draw. I'm a cook, man. 133 00:06:05,500 --> 00:06:08,499 Okay, chefs, you've got 5 minutes. 134 00:06:08,500 --> 00:06:16,500 [music] 135 00:06:25,500 --> 00:06:27,499 Okay, everybody, your time is up. 136 00:06:27,500 --> 00:06:29,499 Why don't we start down here with Steven? 137 00:06:29,500 --> 00:06:31,499 Every chef wanted their menu to be chosen, 138 00:06:31,500 --> 00:06:33,499 but only one in the end would be picked. 139 00:06:33,500 --> 00:06:35,499 Okay, well, first, let's go to the canapé. 140 00:06:35,500 --> 00:06:42,499 What we have here is a tangerine and ponzu-marinated prawn escabeche. 141 00:06:42,500 --> 00:06:46,499 Following the canapé, I kind of went and took a Japanese theme, 142 00:06:46,500 --> 00:06:48,499 the route for today. 143 00:06:48,500 --> 00:06:50,499 The four following courses... 144 00:06:50,500 --> 00:06:52,499 Very tasty. -Excellent. Thank you. 145 00:06:52,500 --> 00:06:56,499 We have mushimono, which is steamed foods, 146 00:06:56,500 --> 00:07:00,499 yakimono, grilled foods, and nimono, simmered foods. 147 00:07:00,500 --> 00:07:03,499 We have the kumamoto oyster. 148 00:07:03,500 --> 00:07:05,499 This is a grilled squid linguine. 149 00:07:05,500 --> 00:07:08,499 The duet of ghee-poached lobster and veal. 150 00:07:08,500 --> 00:07:12,499 Steven, do you think you can stay in your budget of $3,000 with all of this? 151 00:07:12,500 --> 00:07:14,499 Yeah, most definitely. 152 00:07:14,500 --> 00:07:17,499 Lobster and veal, and you can. 153 00:07:17,500 --> 00:07:19,499 Hello. -Hi. 154 00:07:19,500 --> 00:07:23,499 So one of the things I thought of was doing an evening in Shanghai. 155 00:07:23,500 --> 00:07:27,499 We're going to start with our canapé, which is a Thai braised prawn or shrimp. 156 00:07:27,500 --> 00:07:29,499 Going into the first course after the canapé, 157 00:07:29,500 --> 00:07:32,499 what I'd like to do is an Asian greens mixed with some seaweed, 158 00:07:32,500 --> 00:07:34,499 some edamame, and then a nori vinaigrette. 159 00:07:34,500 --> 00:07:36,499 It's delicious. -Thank you. 160 00:07:36,500 --> 00:07:39,499 The cake presentation, I heard you guys really say 161 00:07:39,500 --> 00:07:41,499 you wanted something different out of a cake. 162 00:07:41,500 --> 00:07:43,499 One of the things that exists in Asian culture 163 00:07:43,500 --> 00:07:45,499 is the recognition of love and luck, 164 00:07:45,500 --> 00:07:47,499 and to do 100 little boxes of love and love, 165 00:07:47,500 --> 00:07:49,499 to do 100 little individual cakes. 166 00:07:49,500 --> 00:07:51,499 Okay. -Cool. 167 00:07:51,500 --> 00:07:54,499 Good afternoon, gentlemen. I'm Harold. -Hi. 168 00:07:54,500 --> 00:07:56,499 Scott. -Hi, Harold. 169 00:07:56,500 --> 00:08:00,499 I'm going to do a humble presentation. I've actually failed art class in high school. 170 00:08:00,500 --> 00:08:05,499 So a lot of this menu I'm really focusing on my travels through Southeast Asia. 171 00:08:05,500 --> 00:08:08,499 Starting you off with our canapé, we have poached prawns. 172 00:08:08,500 --> 00:08:10,499 It's wrapped in some cabbage. 173 00:08:10,500 --> 00:08:12,499 Moving on from there, we have the first course. 174 00:08:12,500 --> 00:08:15,499 I was going to do a play on the green papaya salad. 175 00:08:15,500 --> 00:08:18,499 Moving on from there, we're going to do some braised beef short ribs. 176 00:08:18,500 --> 00:08:21,499 I saw some stuff on Harold's menu that I thought flavor-wise would work, 177 00:08:21,500 --> 00:08:23,499 but I thought was a bit too conceptually out there 178 00:08:23,500 --> 00:08:28,499 for a room full of 100 people coming from all different cultures and backgrounds and palates. 179 00:08:28,500 --> 00:08:31,499 I'm like Harold. I'm definitely not an artist. 180 00:08:31,500 --> 00:08:33,499 I focus on flavors and food that's functional. 181 00:08:33,500 --> 00:08:36,499 The canapé is a cold poached prawn. 182 00:08:36,500 --> 00:08:41,499 I've poached that in lemon, lime, tangerine juice. 183 00:08:41,500 --> 00:08:43,499 Then we've stacked it on egg roll wrappers. 184 00:08:43,500 --> 00:08:45,499 Just a little bit of color, a little bit of flavor, 185 00:08:45,500 --> 00:08:48,499 but simple and light on the palate, a little munchy to get started. 186 00:08:48,500 --> 00:08:52,499 Moving into the first course, which is going to be like a Japanese ratatouille. 187 00:08:52,500 --> 00:08:57,499 I like a lot of color. Moving on to more of the protein, looking at pork tenderloin. 188 00:08:57,500 --> 00:08:58,500 I love pork tenderloin. 189 00:08:58,501 --> 00:09:01,499 Dave, who kind of gets a little stressed, 190 00:09:01,500 --> 00:09:04,499 and I think it's through his passion and his eagerness. 191 00:09:04,500 --> 00:09:07,499 He's very wild and exciting and I think kind of a wild card. 192 00:09:07,500 --> 00:09:10,499 We're going to do a vanilla or white sponge cake, 193 00:09:10,500 --> 00:09:13,499 keeping it clean and white and classic. 194 00:09:13,500 --> 00:09:15,499 Just a real simple, clean, white cake. Yum. 195 00:09:15,500 --> 00:09:16,500 Thanks, Dave. 196 00:09:16,500 --> 00:09:17,500 You're welcome. 197 00:09:17,500 --> 00:09:18,500 Great. Thanks so much. 198 00:09:18,500 --> 00:09:19,500 Nice talking to you. 199 00:09:19,500 --> 00:09:20,500 You too. 200 00:09:20,501 --> 00:09:24,499 I'm the only real Asian in the room. 201 00:09:24,500 --> 00:09:27,499 For your canapé, we're going to do a little trip to China. 202 00:09:27,500 --> 00:09:29,499 These are crispy prawn toasts. 203 00:09:29,500 --> 00:09:34,499 They're basically bound in a scallop mousse with some fresh water chestnuts and scallions. 204 00:09:34,500 --> 00:09:36,499 To start, for your mousse bouche, rather than give just one taste, 205 00:09:36,500 --> 00:09:39,499 I thought we could give a selection of three tastes. 206 00:09:39,500 --> 00:09:44,499 For the second course, I'd be paper folding all night tonight. 207 00:09:44,500 --> 00:09:46,499 It's called lover's nest. 208 00:09:46,500 --> 00:09:49,499 It's filled with just fresh sauteed vegetables. 209 00:09:49,500 --> 00:09:52,499 I was thinking that maybe we could fold a couple lover's birds 210 00:09:52,500 --> 00:09:54,499 and put them on the plate just for decoration. 211 00:09:54,500 --> 00:09:56,499 One of my favorite things is picking duck. 212 00:09:56,500 --> 00:09:59,499 What I would do, we'd glaze the beef. 213 00:09:59,500 --> 00:10:03,499 When I heard the other pitches, I really was sensing that others didn't have as much catering experience 214 00:10:03,500 --> 00:10:08,499 and were just pitching these extreme things that I was like, 215 00:10:08,500 --> 00:10:11,499 "You guys, we're not going to be able to do this. It needs to be a realistic menu." 216 00:10:11,500 --> 00:10:12,500 And I was definitely concerned. 217 00:10:12,501 --> 00:10:18,499 For your wedding cake, I was thinking about doing a ginger scented genoise with a passion fruit filling. 218 00:10:18,500 --> 00:10:20,499 Great. Thank you, Leanne. Thank you. 219 00:10:20,500 --> 00:10:21,500 Thank you. 220 00:10:21,501 --> 00:10:29,501 Okay, guys, how was it for you? 221 00:10:31,500 --> 00:10:35,499 Well, I do think we have a very clear winner, and the winner for us is... 222 00:10:35,500 --> 00:10:41,499 Leanne. 223 00:10:41,500 --> 00:10:46,499 Wow. Thank you guys so much. 224 00:10:46,500 --> 00:10:49,499 They called my name. I was flabbergasted. 225 00:10:49,500 --> 00:10:53,499 You know, it was a sort of backhanded challenge because, yes, you win the quick fire, 226 00:10:53,500 --> 00:10:57,499 but now you're responsible for cooking for these guys' weddings. 227 00:10:57,500 --> 00:10:59,499 And I was like, "Oh, my goodness. How am I going to do this?" 228 00:10:59,500 --> 00:11:01,499 So, congratulations, Leanne. 229 00:11:01,500 --> 00:11:06,499 For the elimination challenge, you will be catering Scott and Scott's reception, 230 00:11:06,500 --> 00:11:10,500 which is tomorrow afternoon. 231 00:11:15,500 --> 00:11:18,499 And we're doing it now, like wedding today. 232 00:11:18,500 --> 00:11:22,499 My heart kept sinking deeper and deeper into my chest, 233 00:11:22,500 --> 00:11:25,499 and I already started thinking, "Hmm, how are we going to pull this one off?" 234 00:11:25,500 --> 00:11:28,499 It's virtually impossible. 235 00:11:28,500 --> 00:11:34,499 What happened? She can't sell them? 236 00:11:34,500 --> 00:11:35,500 This is a fiasco. 237 00:11:35,501 --> 00:11:37,499 She won't sell me the fish, man. 238 00:11:37,500 --> 00:11:40,499 I'm taking the salmon. 239 00:11:40,500 --> 00:11:42,500 You're giving me the salmon. 240 00:11:44,500 --> 00:11:50,499 For the elimination challenge, you will be catering Scott and Scott's reception, 241 00:11:50,500 --> 00:11:53,499 which is tomorrow afternoon. 242 00:11:53,500 --> 00:11:58,499 You will have from right now until then to pull this together. 243 00:11:58,500 --> 00:12:00,499 Good thing we slept yesterday. 244 00:12:00,500 --> 00:12:05,499 Oh, yeah. When I found out that I had less than 16 hours, 245 00:12:05,500 --> 00:12:08,499 it was, "Yeah, s... t. I am locked into this menu." 246 00:12:08,500 --> 00:12:13,499 So you'll be using Leanne's menu, and you'll be working in the kitchen of the Grand Café 247 00:12:13,500 --> 00:12:16,499 at the Hotel Monaco here in San Francisco. 248 00:12:16,500 --> 00:12:21,499 You are all responsible for making Scott and Scott's day perfect. 249 00:12:21,500 --> 00:12:23,499 You must work together as a team, 250 00:12:23,500 --> 00:12:28,499 but it's up to you as to who takes responsibility for which part of the task. 251 00:12:28,500 --> 00:12:31,499 Any one of you could be sent home tomorrow night. 252 00:12:31,500 --> 00:12:35,499 We'll see you at the ceremony. 253 00:12:35,500 --> 00:12:37,499 Good luck. Thanks. 254 00:12:37,500 --> 00:12:39,499 See you tomorrow. - Bye. 255 00:12:39,500 --> 00:12:47,500 It never occurred to me that I had to dictate to the other top chefs 256 00:12:48,500 --> 00:12:50,499 on how everything needed to be done. 257 00:12:50,500 --> 00:12:53,499 Can we just assign stuff and then go over it? 258 00:12:53,500 --> 00:12:55,499 I want to go over it with all of you guys, 259 00:12:55,500 --> 00:12:59,499 so that way you guys understand what's going on in case we need to help each other out. 260 00:12:59,500 --> 00:13:02,499 Most weddings you have weeks, days, months in advance. 261 00:13:02,500 --> 00:13:05,499 We have 16 hours to prepare for the wedding. 262 00:13:05,500 --> 00:13:07,499 That's ridiculous. 263 00:13:07,500 --> 00:13:09,499 Dave, how do you feel about the crispy prawns? 264 00:13:09,500 --> 00:13:11,499 Sure. - All right. 265 00:13:11,500 --> 00:13:15,499 Dave's going to take the canapé. Stephen's doing the amuse-bouche. 266 00:13:15,500 --> 00:13:17,499 I have the first course, which is salmon. 267 00:13:17,500 --> 00:13:20,499 Tiffany's going to be doing the lover's nest. 268 00:13:20,500 --> 00:13:22,499 Leanne's got the Peking steak. 269 00:13:22,500 --> 00:13:25,499 And then we're going to collectively divvy up the wedding cake and the petit four 270 00:13:25,500 --> 00:13:28,499 The wedding cake... - That's why God created Betty Crocker. 271 00:13:28,500 --> 00:13:31,499 Let's do it. Let's buy a white cake mix. 272 00:13:31,500 --> 00:13:34,499 Are we all on the same page that we're going to use a box cake mix and it's okay? 273 00:13:34,500 --> 00:13:36,499 Oh, yeah, absolutely. - Yes. 274 00:13:36,500 --> 00:13:38,499 I don't want to be in the... - Absolutely. 275 00:13:38,500 --> 00:13:42,499 Where are they going? 276 00:13:42,500 --> 00:13:44,499 Just going with the cake mix? 277 00:13:44,500 --> 00:13:46,499 Betty Crocker? 278 00:13:46,500 --> 00:13:48,499 [bleep] yeah, man. 279 00:13:48,500 --> 00:13:53,499 This wedding cake had no potential whatsoever. 280 00:13:53,500 --> 00:13:56,499 I did not want to attach my name, even if I were to help, 281 00:13:56,500 --> 00:13:59,499 because, you know, mediocrity is not my game, 282 00:13:59,500 --> 00:14:02,499 and I just didn't want to have anything to do with it. 283 00:14:02,500 --> 00:14:04,499 How are you doing? 284 00:14:04,500 --> 00:14:06,499 So does everybody have catering experience? 285 00:14:06,500 --> 00:14:08,499 Has anybody done a wedding before? - No. 286 00:14:08,500 --> 00:14:10,499 Are you guys going to get some sleep tonight? - No, we're not. 287 00:14:10,500 --> 00:14:11,500 Going straight through? - Probably not. 288 00:14:11,501 --> 00:14:13,499 You're going right through? - Yep. 289 00:14:13,500 --> 00:14:16,499 Looking at the menu, I saw no need to pull an all-nighter. 290 00:14:16,500 --> 00:14:19,499 I mean, we had 16 hours, and everybody had one course. 291 00:14:19,500 --> 00:14:22,499 Yeah, it's 100 people, but 100 people isn't that much at all. 292 00:14:22,500 --> 00:14:24,499 Good luck. I'll bring the coffee. 293 00:14:24,500 --> 00:14:27,499 They both decided to pull an all-nighter. 294 00:14:27,500 --> 00:14:29,499 I think this is going to be a challenge of stamina. 295 00:14:29,500 --> 00:14:32,499 Let's go shopping, guys. - Yes. 296 00:14:32,500 --> 00:14:40,499 You know, there was nothing open. There was nowhere to go. 297 00:14:40,500 --> 00:14:43,499 So grocery shopping to do a wedding 298 00:14:43,500 --> 00:14:45,499 was really the only option we had. 299 00:14:45,500 --> 00:14:49,499 Who caters a wedding out of a supermarket? 300 00:14:49,500 --> 00:14:52,499 That's unheard of. That's ridiculous. 301 00:14:52,500 --> 00:14:55,500 You have specialty purveyors that you go to that specialize. 302 00:14:57,500 --> 00:15:00,499 We need 115 oysters of some sort. 303 00:15:00,500 --> 00:15:02,499 Preferably the... 304 00:15:02,500 --> 00:15:04,499 Preferably the kumamoto. 305 00:15:04,500 --> 00:15:07,499 Do you have any fresh whole salmon back there? 306 00:15:07,500 --> 00:15:12,499 Only the farm-raised is fresh? 307 00:15:12,500 --> 00:15:15,499 I head right over to the fish section, and I'm looking at the salmon. 308 00:15:15,500 --> 00:15:17,499 It's s♪♪♪. 309 00:15:17,500 --> 00:15:19,499 They have three different types of frozen wild salmon, 310 00:15:19,500 --> 00:15:21,499 and they have fresh Atlantic salmon. 311 00:15:21,500 --> 00:15:24,499 So at this point, it's like six of one, half that of another 312 00:15:24,500 --> 00:15:27,499 because you have nicer salmon, but it's frozen, 313 00:15:27,500 --> 00:15:29,499 and you have s♪♪♪ salmon, which is fresh. 314 00:15:29,500 --> 00:15:32,499 Just based on principle, I'm going to take the fresh stuff, 315 00:15:32,500 --> 00:15:35,499 because it's fresh, even though I know it's lesser quality. 316 00:15:35,500 --> 00:15:37,499 What happened? She can't sell them? 317 00:15:37,500 --> 00:15:40,499 What's she saying? - This is a fiasco. 318 00:15:40,500 --> 00:15:42,499 She's a supervisor. Back that up. 319 00:15:42,500 --> 00:15:45,499 But she's got all that salmon there, she's got all this salmon here, 320 00:15:45,500 --> 00:15:48,499 and I can't have the full fish. I don't understand why. 321 00:15:48,500 --> 00:15:51,499 I was just trying to, you know, pick out my salmons, whatnot, 322 00:15:51,500 --> 00:15:54,499 and I went over and realised I was going to be purchasing three whole salmon, 323 00:15:54,500 --> 00:15:56,499 and I guess it was the best salmon she had in the house, 324 00:15:56,500 --> 00:15:59,499 and she didn't want to sell them to me because she wanted to use them for sashimi. 325 00:15:59,500 --> 00:16:02,499 How much is it? - She won't sell me the fish, man. 326 00:16:02,500 --> 00:16:05,499 Why not? - I don't know. Now she's not selling me the fish. 327 00:16:05,500 --> 00:16:08,499 And I was just like, "Listen, we're spending a lot of money here. 328 00:16:08,500 --> 00:16:11,499 "I'm taking the salmon. Give me the salmon. 329 00:16:11,500 --> 00:16:13,499 "That's all there is to it." 330 00:16:13,500 --> 00:16:15,499 Lots of people don't eat free. 331 00:16:15,500 --> 00:16:18,499 You dare to have to get that. Nobody have it. 332 00:16:18,500 --> 00:16:21,499 I was buying the whole salmon for you. - Are you kidding me? 333 00:16:21,500 --> 00:16:24,499 No, I took care of it. - All right. You are getting the fish, right? 334 00:16:24,500 --> 00:16:26,499 Yeah. 335 00:16:26,500 --> 00:16:33,499 All right, I have eight boxes of cake mix. 336 00:16:33,500 --> 00:16:35,499 Five minutes, guys. Five minutes. 337 00:16:35,500 --> 00:16:37,499 Just go, go, go, go, go. I'll take them all. 338 00:16:37,500 --> 00:16:39,499 I gotta go. I gotta go. Thank you. 339 00:16:39,500 --> 00:16:43,500 We're in line, right? - Yes. 340 00:16:44,500 --> 00:16:47,499 ( music playing ) 341 00:16:47,500 --> 00:16:55,500 We all gathered our stuff and we were heading over to the Hotel Monaco 342 00:16:59,500 --> 00:17:01,499 to check out the space. 343 00:17:01,500 --> 00:17:05,499 Not bad. Not bad, guys. Good amount of space. 344 00:17:05,500 --> 00:17:08,499 Daikon and spring rolls. Is that you, Steven? 345 00:17:08,500 --> 00:17:12,499 I wanted to make sure we got as much done as possible. 346 00:17:12,500 --> 00:17:14,499 I didn't want to be scrambling at the last minute. 347 00:17:14,500 --> 00:17:16,499 Everyone kind of agreed with that. 348 00:17:16,500 --> 00:17:19,499 I start filling some salmon, cleaning them up, getting them ready. 349 00:17:19,500 --> 00:17:22,499 I wasn't happy with my salmon. You know, it was Atlantic salmon. 350 00:17:22,500 --> 00:17:25,499 It doesn't have the color. It's not meaty. It's not sweet. 351 00:17:25,500 --> 00:17:29,499 Right now I'm making the scallion pancakes for the baking-flavored beef. 352 00:17:29,500 --> 00:17:32,499 Rather than do a traditional soft pancake, 353 00:17:32,500 --> 00:17:34,499 I'm gonna fry these off so they're nice and crisp. 354 00:17:34,500 --> 00:17:38,499 Truffles. We're preparing a milk chocolate, sesame, dark chocolate, 355 00:17:38,500 --> 00:17:41,499 and ginger, and a white chocolate, and sake. 356 00:17:41,500 --> 00:17:43,499 Instant cake batter. I love it. 357 00:17:43,500 --> 00:17:45,499 I needed to get the cake baked off. 358 00:17:45,500 --> 00:17:48,499 That was the first thing I needed to do so it could cool. 359 00:17:48,500 --> 00:17:49,500 Okay. 360 00:17:49,501 --> 00:17:51,499 Tom came through the kitchen first round 361 00:17:51,500 --> 00:17:54,499 to kind of see where we were and what was going on. 362 00:17:54,500 --> 00:17:56,499 Um, Tiffany? Yes, Chef? 363 00:17:56,500 --> 00:17:58,499 Um... 364 00:17:58,500 --> 00:18:00,499 I-I just found this. 365 00:18:00,500 --> 00:18:07,500 Tom discovered a bunch of Betty Crocker boxes. 366 00:18:09,500 --> 00:18:12,499 As a team, we all decided that sometimes the safest bet 367 00:18:12,500 --> 00:18:15,499 in terms of pleasing the client is the best bet. 368 00:18:15,500 --> 00:18:18,499 At least you're honest. I'm never not gonna be honest. 369 00:18:18,500 --> 00:18:19,500 Good, very good. 370 00:18:19,501 --> 00:18:22,499 Part of being a good chef is accepting where you're weak 371 00:18:22,500 --> 00:18:26,499 and being able to do what you can in order to, like, do the right thing. 372 00:18:26,500 --> 00:18:29,499 I would rather own up to making a mixed cake 373 00:18:29,500 --> 00:18:31,499 and have a three-tiered cake 374 00:18:31,500 --> 00:18:34,499 than stand in front of these guys with tears in our eyes 375 00:18:34,500 --> 00:18:37,499 explaining why our cake fell six times 376 00:18:37,500 --> 00:18:39,499 and we didn't have time to make another one. 377 00:18:39,500 --> 00:18:41,499 That would have been unfair. 378 00:18:41,500 --> 00:18:48,499 I'm working on my lobster spring rolls, 379 00:18:48,500 --> 00:18:51,499 little miniature ones for the amuse-bouche. 380 00:18:51,500 --> 00:18:56,500 I just have to make 100, plus 100 dumplings, plus 100 oysters. 381 00:19:01,500 --> 00:19:04,499 Steven's just slow at prepping and production, you know? 382 00:19:04,500 --> 00:19:07,499 I can just tell he hasn't been doing this in a really long time. 383 00:19:07,500 --> 00:19:10,499 He's not even moving with any type of urgency whatsoever. 384 00:19:10,500 --> 00:19:12,499 I'm like, "This is f---ing hysterical." 385 00:19:12,500 --> 00:19:14,499 Steven, your pork stock's getting pretty low, bro. 386 00:19:14,500 --> 00:19:18,499 Steven's dish had multiple components, but it wasn't the hardest. 387 00:19:18,500 --> 00:19:22,500 I could have gotten that dish done in half the time that he did. 388 00:19:29,500 --> 00:19:31,499 I finished the spring rolls, finally. 389 00:19:31,500 --> 00:19:33,499 Yes! - Good job. 390 00:19:33,500 --> 00:19:34,500 Oh, f♪♪♪. 391 00:19:34,501 --> 00:19:42,501 It was really late. We were running behind. 392 00:19:44,500 --> 00:19:47,499 So I jumped in and did whatever I could. 393 00:19:47,500 --> 00:19:48,500 OK. 394 00:19:48,501 --> 00:19:50,499 I was making butter creams, I was cleaning scallops, 395 00:19:50,500 --> 00:19:53,499 then I was making my dish on top of it, so... 396 00:19:53,500 --> 00:19:54,500 [sighs] 397 00:19:54,501 --> 00:19:57,499 I was multitasking. 398 00:19:57,500 --> 00:20:01,499 Dave's great, but at the same time, I knew that he was trying to do too much. 399 00:20:01,500 --> 00:20:03,499 I think people overextend themselves way too much. 400 00:20:03,500 --> 00:20:07,499 They try to do too much, and it reflects in their dishes. 401 00:20:07,500 --> 00:20:15,499 I feel more nervous than you. - I'm not bad. 402 00:20:15,500 --> 00:20:17,499 I was far more nervous the past couple of weeks. 403 00:20:17,500 --> 00:20:20,499 I feel more nervous about all the people coming, 404 00:20:20,500 --> 00:20:24,499 and it's all about us and our friends and our family. 405 00:20:24,500 --> 00:20:27,499 Day after, I'm much calmer than I thought I would be. 406 00:20:27,500 --> 00:20:31,499 I guess I was thinking about that they had to do it in such a short amount of time, 407 00:20:31,500 --> 00:20:35,499 and that at 4 a.m., one of them suddenly fell over into the cake 408 00:20:35,500 --> 00:20:38,499 or something like that out of exhaustion. 409 00:20:38,500 --> 00:20:45,499 We're tired, and everyone was at their breaking point. 410 00:20:45,500 --> 00:20:51,499 We prepped straight through the night, and I'm exhausted. 411 00:20:51,500 --> 00:20:55,499 There was a lot of work to be done, and I was sort of in a panic 412 00:20:55,500 --> 00:20:57,499 because I didn't think we had enough time. 413 00:20:57,500 --> 00:21:01,499 It's cold. - It is cold. 414 00:21:01,500 --> 00:21:03,499 It might as well have been boiled chicken. 415 00:21:03,500 --> 00:21:05,499 You got to be [bleep] kidding me here. 416 00:21:05,500 --> 00:21:07,500 This is ridiculous. 417 00:21:09,500 --> 00:21:12,499 [upbeat music] 418 00:21:12,500 --> 00:21:20,500 Before the Scots guests arrive, 419 00:21:27,500 --> 00:21:30,499 I'd like to introduce you to our judges for today. 420 00:21:30,500 --> 00:21:33,499 Chef Tom Colicchio, of course, 421 00:21:33,500 --> 00:21:36,499 Gail Simmons from Food & Wine magazine, 422 00:21:36,500 --> 00:21:39,499 and our guest judge for today is Marcy Bloom, 423 00:21:39,500 --> 00:21:41,499 wedding planner to the stars. 424 00:21:41,500 --> 00:21:44,499 Marcy's done weddings for a long list of celebrities. 425 00:21:44,500 --> 00:21:47,499 When it comes to weddings, there's nothing she doesn't know, 426 00:21:47,500 --> 00:21:50,499 and I can tell you this from personal experience 427 00:21:50,500 --> 00:21:52,499 because Marcy planned my wedding. 428 00:21:52,500 --> 00:21:54,499 The ceremony will start shortly, 429 00:21:54,500 --> 00:21:57,499 so go back to the kitchen and make your final preparations. 430 00:21:57,500 --> 00:21:59,499 By the end of the night, 431 00:21:59,500 --> 00:22:02,499 Scott and Scott will be starting their new life together, 432 00:22:02,500 --> 00:22:05,500 and one of you will be starting your journey home. 433 00:22:07,500 --> 00:22:09,499 Good luck. 434 00:22:09,500 --> 00:22:11,499 Good luck. 435 00:22:11,500 --> 00:22:14,499 [upbeat music] 436 00:22:14,500 --> 00:22:17,499 The only thing that should really take a lot of time 437 00:22:17,500 --> 00:22:19,499 is the wedding cake, in my opinion. 438 00:22:19,500 --> 00:22:22,499 Everything else is like, man, come on, let's [bleep] knock it out. 439 00:22:22,500 --> 00:22:24,499 I got to check on my fried eggs. 440 00:22:24,500 --> 00:22:26,499 We need to fry Steven's off right behind. 441 00:22:26,500 --> 00:22:28,499 We were all tired, but we were scrambling. 442 00:22:28,500 --> 00:22:32,499 Everybody seemed to be a little more tense than they needed to be, 443 00:22:32,500 --> 00:22:35,499 and that unneeded stress is just something 444 00:22:35,500 --> 00:22:37,499 that I'm not really a fan of. 445 00:22:37,500 --> 00:22:39,499 [dramatic music] 446 00:22:39,500 --> 00:22:42,499 ♪ ♪ 447 00:22:42,500 --> 00:22:44,499 On behalf of the Scotts today, 448 00:22:44,500 --> 00:22:48,499 I would like to welcome you to this wonderful occasion. 449 00:22:48,500 --> 00:22:50,499 ♪ ♪ 450 00:22:50,500 --> 00:22:52,499 You're an inspiration, 451 00:22:52,500 --> 00:22:55,499 and it makes me proud to call you the love of my life, 452 00:22:55,500 --> 00:22:59,499 and I am blessed to call you husband. 453 00:22:59,500 --> 00:23:02,499 Many days you give me butterflies in my stomach, 454 00:23:02,500 --> 00:23:04,499 and another day you make me want to pull out 455 00:23:04,500 --> 00:23:06,499 the remnants of my hair. 456 00:23:06,500 --> 00:23:09,499 [laughter] 457 00:23:09,500 --> 00:23:11,499 ♪ ♪ 458 00:23:11,500 --> 00:23:13,499 Ladies and gentlemen, I present to you 459 00:23:13,500 --> 00:23:16,499 the newly married Scott and Scott. 460 00:23:16,500 --> 00:23:19,499 [cheers and applause] 461 00:23:19,500 --> 00:23:25,499 ♪ ♪ 462 00:23:25,500 --> 00:23:27,499 What time is the reception scheduled till? 463 00:23:27,500 --> 00:23:29,499 Until 4:30. 464 00:23:29,500 --> 00:23:31,499 Oh, it's from 3 to 4:30? - Correct. 465 00:23:31,500 --> 00:23:33,499 Leanne, you know that the canapes are being passed? 466 00:23:33,500 --> 00:23:37,499 3 to 4:30 is the scheduled time for the canapes. 467 00:23:37,500 --> 00:23:39,499 An hour and a half? 468 00:23:39,500 --> 00:23:41,499 Yeah, but we don't have enough canapes for an hour and a half. 469 00:23:41,500 --> 00:23:43,499 Yeah, that's... you don't... 470 00:23:43,500 --> 00:23:45,499 We get a timeline on the reception 471 00:23:45,500 --> 00:23:47,499 that Trey passes from 3 to 4:30, 472 00:23:47,500 --> 00:23:51,499 and I freaked because, you know, we have one Trey pass. 473 00:23:51,500 --> 00:23:53,499 There's no way that's gonna last. 474 00:23:53,500 --> 00:23:55,499 I know there's dungeness crab in there, 475 00:23:55,500 --> 00:23:57,499 if so, let's make a pate choux. 476 00:23:57,500 --> 00:23:59,499 We'll make crab fritters or some [bleep] like that, all right? 477 00:23:59,500 --> 00:24:01,499 I was just gonna do a similar thing to what I did yesterday, 478 00:24:01,500 --> 00:24:03,499 just using these little guys, cut 'ems, boom, 479 00:24:03,500 --> 00:24:05,499 and just leave a little stack. - They loved it. 480 00:24:05,500 --> 00:24:07,499 You want me to dice the cucumbers for you, Dave? 481 00:24:07,500 --> 00:24:09,499 Sure, that'd be great. 482 00:24:09,500 --> 00:24:11,499 And then I'll just do a light Asian vinaigrette thing. 483 00:24:11,500 --> 00:24:13,499 We had some crab, which I didn't know, 484 00:24:13,500 --> 00:24:15,499 and we grabbed that, Tiffany and I cut up some cucumber 485 00:24:15,500 --> 00:24:17,499 and pineapple, and I just did some mirin and some lime juice 486 00:24:17,500 --> 00:24:19,499 and just tried to put something together 487 00:24:19,500 --> 00:24:21,499 so we had something that looked halfway decent. 488 00:24:21,500 --> 00:24:23,499 They want us to start lining up. 489 00:24:23,500 --> 00:24:25,499 Do I need to start lining up? Okay. 490 00:24:25,500 --> 00:24:27,499 All right, so roll with that. 491 00:24:27,500 --> 00:24:29,499 I'm happy that my dish, which was the canapes, 492 00:24:29,500 --> 00:24:31,499 went out first or the, you know, tray pass items, 493 00:24:31,500 --> 00:24:33,499 'cause I think they had some integrity 494 00:24:33,500 --> 00:24:35,499 and had some decent flavor. 495 00:24:35,500 --> 00:24:38,499 [upbeat music] 496 00:24:38,500 --> 00:24:41,499 ♪ ♪ 497 00:24:41,500 --> 00:24:43,499 Those are good. 498 00:24:43,500 --> 00:24:44,500 ♪ ♪ 499 00:24:44,501 --> 00:24:46,499 This is fabulous. 500 00:24:46,500 --> 00:24:48,499 These are really good. 501 00:24:48,500 --> 00:24:49,500 The canapes went out really smoothly. 502 00:24:49,501 --> 00:24:51,499 Dave did a nice job. 503 00:24:51,500 --> 00:24:53,499 All the grooms, how... what'd they say? 504 00:24:53,500 --> 00:24:54,500 They said, "That's my favorite." 505 00:24:54,500 --> 00:24:55,500 Okay, great. 506 00:24:55,501 --> 00:24:57,499 When cocktail hours started 507 00:24:57,500 --> 00:24:59,499 and people were coming back with empty trays, 508 00:24:59,500 --> 00:25:00,500 that means they're enjoying the food 509 00:25:00,501 --> 00:25:02,499 and they're eating the food. 510 00:25:02,500 --> 00:25:04,499 So what did you think of the shrimp toast? 511 00:25:04,500 --> 00:25:06,499 It was very greasy. 512 00:25:06,500 --> 00:25:08,499 No flavor at all. 513 00:25:08,500 --> 00:25:13,499 ♪ ♪ 514 00:25:13,500 --> 00:25:15,499 The next course is Stephen's Amuse-Bouche. 515 00:25:15,500 --> 00:25:17,499 So does everyone have an idea 516 00:25:17,500 --> 00:25:19,499 of kind of what we're doing tonight? 517 00:25:19,500 --> 00:25:20,500 We're doing a little wedding reception, 518 00:25:20,501 --> 00:25:22,499 which I think you've probably done hundreds of already. 519 00:25:22,500 --> 00:25:24,499 You know, essentially it's a wine dinner, 520 00:25:24,500 --> 00:25:27,499 and each course is gonna have a different wine. 521 00:25:27,500 --> 00:25:29,499 This glass right here will be a rosé. 522 00:25:29,500 --> 00:25:32,499 It's from the Vendee Paye in the south of France. 523 00:25:32,500 --> 00:25:34,499 You know, Stephen was nowhere to be found. 524 00:25:34,500 --> 00:25:35,500 He was doing whatever he was doing 525 00:25:35,500 --> 00:25:36,500 out in the front of the house. 526 00:25:36,501 --> 00:25:38,499 We didn't need Stephen to be the liaison 527 00:25:38,500 --> 00:25:41,499 between the kitchen and in the front of the house. 528 00:25:41,500 --> 00:25:42,500 They had a captain. 529 00:25:42,501 --> 00:25:44,499 Stickers on the bottom? 530 00:25:44,500 --> 00:25:45,500 Yeah, you know where Stephen was? 531 00:25:45,500 --> 00:25:46,500 We gotta wash these spoons, man. 532 00:25:46,500 --> 00:25:47,500 This is a mess. 533 00:25:47,500 --> 00:25:48,500 Where is Stephen? 534 00:25:48,500 --> 00:25:49,500 There's [bleep] all inside 'em. 535 00:25:49,501 --> 00:25:51,499 We had just bought more Chinese spoons 536 00:25:51,500 --> 00:25:52,500 for his soup dumplings, 537 00:25:52,501 --> 00:25:54,499 and those came in in the morning. 538 00:25:54,500 --> 00:25:55,500 Stickers are still on 'em. 539 00:25:55,501 --> 00:25:58,499 You gotta be [bleep] kidding me here. 540 00:25:58,500 --> 00:25:59,500 This is ridiculous. 541 00:25:59,500 --> 00:26:00,500 They're not clean. 542 00:26:00,501 --> 00:26:02,499 We're serving dirty [bleep] spoons. 543 00:26:02,500 --> 00:26:04,499 So angry I could spit right now. 544 00:26:04,500 --> 00:26:06,499 The frickin' spoons, I'm telling you, 545 00:26:06,500 --> 00:26:09,499 like, that just put me over the edge of Stephen. 546 00:26:09,500 --> 00:26:15,499 [applause] 547 00:26:15,500 --> 00:26:17,499 I'm good. We're gonna get it done 548 00:26:17,500 --> 00:26:19,499 with or without Stephen right now, so... 549 00:26:19,500 --> 00:26:21,499 By the way, where's Stephon? 550 00:26:21,500 --> 00:26:22,500 You gotta be kidding. 551 00:26:22,500 --> 00:26:23,500 Is he here? 552 00:26:23,501 --> 00:26:25,499 John Day tops up again. 553 00:26:25,500 --> 00:26:26,500 Did he really just leave again? 554 00:26:26,501 --> 00:26:28,499 Yeah. He's out in the dining room. 555 00:26:28,500 --> 00:26:30,499 Where's Stephen? Where's Stephen? 556 00:26:30,500 --> 00:26:31,500 Three-ounce pour. 557 00:26:31,501 --> 00:26:33,499 Pour the wine, and then move over to the next, 558 00:26:33,500 --> 00:26:35,499 move over to the next, move over to the next. 559 00:26:35,500 --> 00:26:37,499 The two of you are done. Next table. 560 00:26:37,500 --> 00:26:40,499 I needed to talk to some of the members of the hotel 561 00:26:40,500 --> 00:26:42,499 in making sure that the execution, 562 00:26:42,500 --> 00:26:46,499 the foremost important part of this whole entire event, 563 00:26:46,500 --> 00:26:47,500 was intact. 564 00:26:47,501 --> 00:26:50,499 Okay, everyone, keep in mind, it's eight at a time, 565 00:26:50,500 --> 00:26:52,499 so we can kind of keep, like, you know, 566 00:26:52,500 --> 00:26:55,499 the cover on the soup dumplings and then just drop 'em. 567 00:26:55,500 --> 00:26:58,499 A chef's responsibility is to delegate. 568 00:26:58,500 --> 00:26:59,500 He is a leader. 569 00:26:59,501 --> 00:27:01,499 He is a manager in the kitchen. 570 00:27:01,500 --> 00:27:03,499 No one took that role. 571 00:27:03,500 --> 00:27:05,499 No one except for myself. 572 00:27:05,500 --> 00:27:11,499 This is the amuse-bouche. 573 00:27:11,500 --> 00:27:13,499 In French, it means to amuse the mouth. 574 00:27:13,500 --> 00:27:14,500 And it's just a little sampler 575 00:27:14,501 --> 00:27:18,499 that the chef sends out to kind of tickle your taste buds. 576 00:27:18,500 --> 00:27:20,499 This is a little spring roll. 577 00:27:20,500 --> 00:27:21,500 That is good. 578 00:27:21,500 --> 00:27:22,500 Fabulous. 579 00:27:22,501 --> 00:27:24,499 The amuse-bouche, the oysters were phenomenal. 580 00:27:24,500 --> 00:27:25,500 No, the oyster wasn't bad. 581 00:27:25,501 --> 00:27:31,499 And I'm partial to that, what's it called, wazoo stuff. 582 00:27:31,500 --> 00:27:33,499 I like that taste. 583 00:27:33,500 --> 00:27:38,499 They don't know how to serve or anything. 584 00:27:38,500 --> 00:27:40,499 That's like their life. 585 00:27:40,500 --> 00:27:43,499 You gotta separate the two every once in a while, though. 586 00:27:43,500 --> 00:27:45,499 Whatever Steven's doing, I pulled him aside. 587 00:27:45,500 --> 00:27:49,499 "Listen, stop [bleep] with the front of the house. 588 00:27:49,500 --> 00:27:50,500 Just walk away from it. 589 00:27:50,500 --> 00:27:51,500 You gotta pick your battle." 590 00:27:51,501 --> 00:27:53,499 No, I know, but we're not gonna go there. 591 00:27:53,500 --> 00:27:55,499 They were planning on going out there with, like, 592 00:27:55,500 --> 00:27:57,499 stuff on, like, trays and, like, 593 00:27:57,500 --> 00:28:00,499 I mean, stuff's gonna get cold like that. 594 00:28:00,500 --> 00:28:01,500 Of course. 595 00:28:01,500 --> 00:28:02,500 We can't do that. 596 00:28:02,500 --> 00:28:03,500 It's not our responsibility. 597 00:28:03,501 --> 00:28:05,499 We need to get this [bleep] done. 598 00:28:05,500 --> 00:28:07,500 We have five people in the kitchen. 599 00:28:10,500 --> 00:28:12,499 Next course was the salad. 600 00:28:12,500 --> 00:28:15,499 Harold's papaya, green papaya salad with salmon. 601 00:28:15,500 --> 00:28:17,499 And he is having issues. 602 00:28:17,500 --> 00:28:19,499 You know, I was responsible for the salmon dish, 603 00:28:19,500 --> 00:28:21,499 and I, well, I referred to the dish 604 00:28:21,500 --> 00:28:22,500 as green papaya salad dish 605 00:28:22,501 --> 00:28:24,499 because I stood behind the green papaya salad 606 00:28:24,500 --> 00:28:27,499 and wasn't really crazy about the salmon. 607 00:28:27,500 --> 00:28:32,499 So what do you think about the dish? 608 00:28:32,500 --> 00:28:34,499 I think it's kind of flavorless. 609 00:28:34,500 --> 00:28:36,499 I kind of like the noodles, and I like the salmon, 610 00:28:36,500 --> 00:28:38,499 but I don't necessarily like them together, 611 00:28:38,500 --> 00:28:39,500 and I think it's a little fishy. 612 00:28:39,501 --> 00:28:43,499 It's not quite as flavorful as I would have hoped, I guess. 613 00:28:43,500 --> 00:28:47,499 It's cold. 614 00:28:47,500 --> 00:28:49,499 It is cold. 615 00:28:49,500 --> 00:28:51,499 The salmon was useless. 616 00:28:51,500 --> 00:28:52,500 Whoever made the salmon... 617 00:28:52,500 --> 00:28:53,500 Yeah. 618 00:28:53,500 --> 00:28:54,500 I was all of a sudden in a bad convention. 619 00:28:54,501 --> 00:28:56,499 It might as well have been boiled chicken. 620 00:28:56,500 --> 00:28:57,500 Yeah. 621 00:28:57,501 --> 00:29:03,499 I think we are spiritually worn 622 00:29:03,500 --> 00:29:04,500 halfway through service. 623 00:29:04,501 --> 00:29:07,499 Things were not as good as they should have been, 624 00:29:07,500 --> 00:29:08,500 and I think we all sense that. 625 00:29:08,501 --> 00:29:12,499 Feels like it's 8 o'clock in the morning still. 626 00:29:12,500 --> 00:29:18,499 Let's go to the groom's first, okay? 627 00:29:18,500 --> 00:29:19,500 Groom's first. 628 00:29:19,500 --> 00:29:20,500 Okay. 629 00:29:20,501 --> 00:29:22,499 The next course is Tiffany's dish. 630 00:29:22,500 --> 00:29:23,500 She has the lover's nest. 631 00:29:23,501 --> 00:29:25,499 She got the oregano. 632 00:29:25,500 --> 00:29:26,500 Absolutely. 633 00:29:26,500 --> 00:29:27,500 Hard to believe. 634 00:29:27,501 --> 00:29:29,499 Huge, huge plus. 635 00:29:29,500 --> 00:29:31,499 Bonus points. 636 00:29:31,500 --> 00:29:36,499 This is wonderful. 637 00:29:36,500 --> 00:29:38,499 Oh, my God. 638 00:29:38,500 --> 00:29:44,499 We went on to the Peking beef, 639 00:29:44,500 --> 00:29:45,500 which is Leanne's dish. 640 00:29:45,501 --> 00:29:48,499 We're gonna have some time on this next course, okay? 641 00:29:48,500 --> 00:29:50,499 What do you mean we're gonna have time? 642 00:29:50,500 --> 00:29:52,499 Dude just told me to fire it. 643 00:29:52,500 --> 00:29:55,499 I think Steven, you know, tried to be the go-between 644 00:29:55,500 --> 00:29:57,499 between the front and the kitchen. 645 00:29:57,500 --> 00:29:58,500 We're about to start firing it, 646 00:29:58,501 --> 00:30:02,499 and then we find out that they're gonna have a toast 647 00:30:02,500 --> 00:30:04,500 in between courses. 648 00:30:05,500 --> 00:30:06,500 I'm thinking to myself, 649 00:30:06,501 --> 00:30:08,499 this guy has no [bleep] clue what he's doing. 650 00:30:08,500 --> 00:30:09,500 He has no clue at this point. 651 00:30:09,501 --> 00:30:11,499 Is the whole dining room cleared? 652 00:30:11,500 --> 00:30:12,500 Yeah. - Really? 653 00:30:12,501 --> 00:30:14,499 Mm-hmm. - Wow, that was fast. 654 00:30:14,500 --> 00:30:15,500 Thank you. 655 00:30:15,500 --> 00:30:16,500 I mean, it's standard stuff. 656 00:30:16,500 --> 00:30:17,500 It's... - That's right, 657 00:30:17,501 --> 00:30:19,499 you're a front of the house guy, man. 658 00:30:19,500 --> 00:30:20,500 And I'm frustrated, 659 00:30:20,501 --> 00:30:22,499 'cause this isn't working out the way I want it to. 660 00:30:22,500 --> 00:30:23,500 There's sort of a miscommunication 661 00:30:23,501 --> 00:30:25,499 between the front of the house and the back of the house. 662 00:30:25,500 --> 00:30:27,499 Okay, guys, we're ready for next course. 663 00:30:27,500 --> 00:30:29,500 Okay, thank you. - All right. 664 00:30:31,500 --> 00:30:34,499 [indistinct chatter] 665 00:30:34,500 --> 00:30:42,500 It might have been hot, but I don't know. 666 00:30:43,500 --> 00:30:44,500 It's sitting too long. 667 00:30:44,501 --> 00:30:46,499 Like, I don't know where they're... 668 00:30:46,500 --> 00:30:49,499 they're reheating, and it's not cooking... 669 00:30:49,500 --> 00:30:50,500 they're warming through. 670 00:30:50,501 --> 00:30:53,499 It's good. It's solid. 671 00:30:53,500 --> 00:30:56,500 Not stellar. 672 00:30:58,500 --> 00:31:00,499 I'm... I got nothing left. 673 00:31:00,500 --> 00:31:02,499 I'm out of gas. 674 00:31:02,500 --> 00:31:06,499 I just wanted Scott and Scott 675 00:31:06,500 --> 00:31:09,499 to have, like, a great wedding dinner, 676 00:31:09,500 --> 00:31:11,499 and I was... I was just disappointed in myself 677 00:31:11,500 --> 00:31:13,499 and everything else that happened with the food. 678 00:31:13,500 --> 00:31:15,499 We've got a Petit Four on wedding cake. 679 00:31:15,500 --> 00:31:17,499 It's straight out of our asses. 680 00:31:17,500 --> 00:31:18,500 Let's go. 681 00:31:18,501 --> 00:31:20,499 Steve is not here. 682 00:31:20,500 --> 00:31:25,499 The wedding cake is one of the most important parts 683 00:31:25,500 --> 00:31:26,500 of the wedding. 684 00:31:26,501 --> 00:31:28,499 What we were doing was kind of a mockery 685 00:31:28,500 --> 00:31:31,499 of this whole entire ideal 686 00:31:31,500 --> 00:31:34,499 and basically mocking our clients. 687 00:31:34,500 --> 00:31:42,499 Congratulations. - Thank you. 688 00:31:42,500 --> 00:31:44,499 So, um, your cake this evening 689 00:31:44,500 --> 00:31:46,499 is a ginger and vanilla scented... 690 00:31:46,500 --> 00:31:48,499 filled with a passion fruit curd 691 00:31:48,500 --> 00:31:50,499 and a white chocolate butter cream. 692 00:31:50,500 --> 00:31:52,499 That way you're supposed to feed each other. 693 00:31:52,500 --> 00:31:54,499 Oh, right. 694 00:31:54,500 --> 00:31:57,499 [cheers and applause] 695 00:31:57,500 --> 00:32:02,499 Earlier in the day, I had plated all the truffles, 696 00:32:02,500 --> 00:32:04,499 so those were prepped and ready to roll, 697 00:32:04,500 --> 00:32:05,500 so we rolled those out 698 00:32:05,501 --> 00:32:08,499 and began cake service with the curd. 699 00:32:08,500 --> 00:32:10,499 Thank you. 700 00:32:10,500 --> 00:32:13,499 Although the cake is very flavorful, 701 00:32:13,500 --> 00:32:14,500 I found eggshells in my cake, 702 00:32:14,501 --> 00:32:18,499 and it's, um, not really great with crunchiness in it. 703 00:32:18,500 --> 00:32:20,499 That is so sweet. 704 00:32:20,500 --> 00:32:21,500 Wow. 705 00:32:21,500 --> 00:32:22,500 I... I like this. 706 00:32:22,501 --> 00:32:24,499 I mean, one person told me they didn't care 707 00:32:24,500 --> 00:32:25,500 for the sesame chocolate, 708 00:32:25,501 --> 00:32:27,499 but I'm really into sesame, so... 709 00:32:27,500 --> 00:32:31,499 See, if I could eat that, I could eat a dozen of those. 710 00:32:31,500 --> 00:32:37,499 Glad we got a chance to... 711 00:32:37,500 --> 00:32:39,499 Me too. - Thank you for having us here. 712 00:32:39,500 --> 00:32:42,499 I have to say that it's been such an overwhelming day 713 00:32:42,500 --> 00:32:44,499 and so exciting and amazing 714 00:32:44,500 --> 00:32:47,499 that it's very difficult to kind of go back 715 00:32:47,500 --> 00:32:48,500 and then find disappointment, 716 00:32:48,500 --> 00:32:49,500 because I'm an optimist. 717 00:32:49,501 --> 00:32:52,499 You know, overall, the meal went really well, 718 00:32:52,500 --> 00:32:55,499 given the, you know, the parameters that they were given. 719 00:32:55,500 --> 00:32:56,500 I think those people, you know, 720 00:32:56,501 --> 00:32:58,499 had a great time and really enjoyed the dinner. 721 00:32:58,500 --> 00:33:01,499 Me too. - Which part of the meal did you love? 722 00:33:01,500 --> 00:33:04,499 What did I love? 723 00:33:04,500 --> 00:33:06,499 Mm... 724 00:33:06,500 --> 00:33:08,499 I think that might have said it all. 725 00:33:08,500 --> 00:33:16,500 Every cook has humbling moments, 726 00:33:17,500 --> 00:33:20,499 and for me... 727 00:33:20,500 --> 00:33:23,499 pardon the pun, this one takes the cake. 728 00:33:23,500 --> 00:33:30,499 It was a pretty watered-down version of everything. 729 00:33:30,500 --> 00:33:31,500 Was that your idea? - Yes. 730 00:33:31,501 --> 00:33:33,499 I think you're a better cook than that. 731 00:33:33,500 --> 00:33:34,500 It totally was a disaster. 732 00:33:34,501 --> 00:33:38,500 I've had better from a takeout place. 733 00:33:39,500 --> 00:33:41,499 [explosion] 734 00:33:41,500 --> 00:33:49,500 Marci, you're the expert here. 735 00:33:51,500 --> 00:33:52,500 What did you think? 736 00:33:52,501 --> 00:33:54,499 The truth is, the guests were happy. 737 00:33:54,500 --> 00:33:55,500 It was a lovely occasion, 738 00:33:55,501 --> 00:33:59,499 but the food did not contribute to it. 739 00:33:59,500 --> 00:34:00,500 The rest of the wedding was lovely, 740 00:34:00,501 --> 00:34:04,499 and I think that it showed in every face of every guest, 741 00:34:04,500 --> 00:34:07,499 but I think Leanne bit off more than she could chew. 742 00:34:07,500 --> 00:34:09,499 She created a menu that they chose 743 00:34:09,500 --> 00:34:13,499 because of its extravagance and its fabulousness, 744 00:34:13,500 --> 00:34:14,500 but I don't think in the end 745 00:34:14,501 --> 00:34:18,499 they really delivered exactly what Scott and Scott hoped they would. 746 00:34:18,500 --> 00:34:20,499 I think they were just trying to get through it 747 00:34:20,500 --> 00:34:22,499 as opposed to doing everything really well. 748 00:34:22,500 --> 00:34:24,499 Actually, that's the way it seemed. 749 00:34:24,500 --> 00:34:25,500 There was nothing that I said, 750 00:34:25,501 --> 00:34:28,499 "Wow, whoever made that, I would hire." 751 00:34:28,500 --> 00:34:29,500 Not one thing. 752 00:34:29,500 --> 00:34:30,500 Do you think we could choose a winner here? 753 00:34:30,500 --> 00:34:31,500 I don't think so. 754 00:34:31,501 --> 00:34:33,499 I'd love to hear... I just want to know more 755 00:34:33,500 --> 00:34:35,499 about what happened. - Yeah, I want to know more. 756 00:34:35,500 --> 00:34:38,499 Let's bring him in. - Let's bring him in. 757 00:34:38,500 --> 00:34:41,499 [dramatic music] 758 00:34:41,500 --> 00:34:46,499 ♪ ♪ 759 00:34:46,500 --> 00:34:51,499 I got to tell you, I was across the board disappointed. 760 00:34:51,500 --> 00:34:53,499 ♪ ♪ 761 00:34:53,500 --> 00:34:55,499 You know, this is gonna sound harsh. 762 00:34:55,500 --> 00:34:59,499 I've had better from a takeout place in New York. 763 00:34:59,500 --> 00:35:01,499 ♪ ♪ 764 00:35:01,500 --> 00:35:04,499 This challenge was really about meeting the client's needs, 765 00:35:04,500 --> 00:35:06,499 and I think that in terms of what you normally get 766 00:35:06,500 --> 00:35:08,499 for wedding food, I think we did pretty good. 767 00:35:08,500 --> 00:35:10,499 You said something very interesting. 768 00:35:10,500 --> 00:35:12,499 Is it based on what most people get for wedding food? 769 00:35:12,500 --> 00:35:15,499 And I... I think that's a problem. 770 00:35:15,500 --> 00:35:16,500 It is a problem. 771 00:35:16,501 --> 00:35:18,499 No, I think it's a problem that you think that way 772 00:35:18,500 --> 00:35:21,499 because the truth is my clients certainly expect 773 00:35:21,500 --> 00:35:24,499 to get pretty extraordinary food. 774 00:35:24,500 --> 00:35:27,499 Would you have served that food in a restaurant? 775 00:35:27,500 --> 00:35:29,499 No. - Why serve it here? 776 00:35:29,500 --> 00:35:30,500 You know, this is your menu. 777 00:35:30,501 --> 00:35:34,499 You know, I have 40 cooks who work in the kitchen under me, 778 00:35:34,500 --> 00:35:36,499 and it's my responsibility to taste their food. 779 00:35:36,500 --> 00:35:38,499 Did you taste everything? 780 00:35:38,500 --> 00:35:39,500 Yes, I did. 781 00:35:39,501 --> 00:35:41,499 And everything was done to your liking? 782 00:35:41,500 --> 00:35:43,499 Not necessarily. 783 00:35:43,500 --> 00:35:44,500 ♪ ♪ 784 00:35:44,501 --> 00:35:47,499 I'm in more pain about it, I guess I could say, 785 00:35:47,500 --> 00:35:49,499 because it was my menu to begin with. 786 00:35:49,500 --> 00:35:51,499 I wish I could have done better. 787 00:35:51,500 --> 00:35:52,500 ♪ ♪ 788 00:35:52,501 --> 00:35:54,499 Flavors just weren't there at all. 789 00:35:54,500 --> 00:35:56,499 It was a pretty watered-down version of everything. 790 00:35:56,500 --> 00:35:58,499 I mean, I got salmon that seemed like it was just 791 00:35:58,500 --> 00:36:00,499 kind of grilled and sitting around for hours, 792 00:36:00,500 --> 00:36:02,499 and then put on top of a mixture of green papaya 793 00:36:02,500 --> 00:36:04,499 and a few peanuts or whatever that was just 794 00:36:04,500 --> 00:36:06,499 kind of dressed with some vinegar. 795 00:36:06,500 --> 00:36:07,500 Did everybody taste that? 796 00:36:07,501 --> 00:36:09,499 You know what, I trust my palate, 797 00:36:09,500 --> 00:36:11,499 and I thought it tasted good. 798 00:36:11,500 --> 00:36:12,500 ♪ ♪ 799 00:36:12,501 --> 00:36:16,499 The salmon was Scott and Scott's least favorite dish. 800 00:36:16,500 --> 00:36:17,500 I'm sorry? 801 00:36:17,501 --> 00:36:21,499 Who decided to use a cake mix? 802 00:36:21,500 --> 00:36:23,499 I... you know, I think I... 803 00:36:23,500 --> 00:36:26,499 I threw the idea out there. 804 00:36:26,500 --> 00:36:29,499 I've used cake mix, you know, before, 805 00:36:29,500 --> 00:36:31,499 and I've been satisfied with it. 806 00:36:31,500 --> 00:36:35,499 One guest found an eggshell in their cake. 807 00:36:35,500 --> 00:36:37,499 Did everybody pull their weight? 808 00:36:37,500 --> 00:36:40,499 I just want to say the one person who I don't think 809 00:36:40,500 --> 00:36:41,500 should go home today is Dave. 810 00:36:41,501 --> 00:36:43,499 You know, he's such a positive energy in the kitchen. 811 00:36:43,500 --> 00:36:44,500 He was just really helpful. 812 00:36:44,501 --> 00:36:47,499 Whatever anybody needed, he was there for us, 813 00:36:47,500 --> 00:36:49,499 and I think his catering experience 814 00:36:49,500 --> 00:36:50,500 came in very handy tonight. 815 00:36:50,501 --> 00:36:53,499 Dave, you just got a pass from the team leader, 816 00:36:53,500 --> 00:36:56,499 so let's just... let's just assume for argument's sake 817 00:36:56,500 --> 00:36:57,500 that you're safer now. 818 00:36:57,501 --> 00:36:59,499 Who did you want to see more, you know, 819 00:36:59,500 --> 00:37:02,499 sort of contribute more? 820 00:37:02,500 --> 00:37:04,499 Steven. 821 00:37:04,500 --> 00:37:06,499 We need everyone's hands in the kitchen, 822 00:37:06,500 --> 00:37:09,499 and unfortunately, when it came to his dish, 823 00:37:09,500 --> 00:37:11,499 we've got the Chinese soup spoons 824 00:37:11,500 --> 00:37:13,499 that the little dumpling's gonna go in. 825 00:37:13,500 --> 00:37:15,499 They're all packaged with stickers on the back. 826 00:37:15,500 --> 00:37:18,499 Steven's out selling wine to the customers, 827 00:37:18,500 --> 00:37:20,499 and we're scrambling to get these dishes washed 828 00:37:20,500 --> 00:37:23,499 that are in a package and covered in stickers. 829 00:37:23,500 --> 00:37:24,500 Steven was also the only person 830 00:37:24,500 --> 00:37:25,500 that only focused on his dish 831 00:37:25,501 --> 00:37:29,499 without focusing on any petit fours or the cake. 832 00:37:29,500 --> 00:37:32,499 Where... where were you? - I was in the kitchen. 833 00:37:32,500 --> 00:37:35,499 I left a few times, and I wasn't out pitching wine. 834 00:37:35,500 --> 00:37:37,499 The director of catering for the hotel 835 00:37:37,500 --> 00:37:40,499 asked me if I could show them how we would like the food served, 836 00:37:40,500 --> 00:37:42,499 and I was gone for five minutes. 837 00:37:42,500 --> 00:37:45,499 And, you know, we have four capable people, 838 00:37:45,500 --> 00:37:46,500 you know, in the kitchen. 839 00:37:46,501 --> 00:37:48,499 I, you know, I feel confident in this team 840 00:37:48,500 --> 00:37:51,499 that I can leave for a second, and, you know, I mean... 841 00:37:51,500 --> 00:37:53,499 Let's not make this seem like our failure. 842 00:37:53,500 --> 00:37:55,499 Did you... did you tell them that you were leaving? 843 00:37:55,500 --> 00:37:57,499 Yes. Yes, I did. - Not one day now? 844 00:37:57,500 --> 00:37:59,499 Yes, I did. I said, "I'll be back in a few minutes, everyone." 845 00:37:59,500 --> 00:38:01,499 But someone has to act as the bridge 846 00:38:01,500 --> 00:38:03,499 to the front and the back of the house. 847 00:38:03,500 --> 00:38:06,499 This is about giving these guys a great wedding. 848 00:38:06,500 --> 00:38:08,499 That's exactly what I was trying to do, 849 00:38:08,500 --> 00:38:10,499 and you guys are completely hosing me. 850 00:38:10,500 --> 00:38:11,500 "Oh, Steven, try out and selling wine." 851 00:38:11,500 --> 00:38:12,500 I wasn't selling wine. 852 00:38:12,501 --> 00:38:14,499 That looked beautiful when those servers came out 853 00:38:14,500 --> 00:38:16,499 and dropped those plates in that manner. 854 00:38:16,500 --> 00:38:18,499 Well, excuse me, but was that your idea? 855 00:38:18,500 --> 00:38:20,499 Yes. - The sweeping the room was your idea? 856 00:38:20,500 --> 00:38:22,499 Yes. Yes, ma'am. - Well, I mean, 857 00:38:22,500 --> 00:38:23,500 I thought that was impressive, 858 00:38:23,501 --> 00:38:25,499 and I commented to Katie that I was surprised 859 00:38:25,500 --> 00:38:29,499 that they were that sophisticated that the room was swept. 860 00:38:29,500 --> 00:38:32,499 Leanne, did you assign Steven that role? 861 00:38:32,500 --> 00:38:34,499 No, I did not. 862 00:38:34,500 --> 00:38:37,499 Steven, who would you get rid of tonight? 863 00:38:37,500 --> 00:38:39,499 Leanne. 864 00:38:39,500 --> 00:38:41,499 To take responsibility for it. 865 00:38:41,500 --> 00:38:44,499 It was not a menu to be executed 866 00:38:44,500 --> 00:38:46,499 under these circumstances, you know? 867 00:38:46,500 --> 00:38:49,499 The toilet was a mess. It was a complete mess. 868 00:38:49,500 --> 00:38:51,499 You know, I accept responsibility. 869 00:38:51,500 --> 00:38:52,500 If you guys want to send me home 870 00:38:52,501 --> 00:38:55,499 'cause it totally was a disaster, 871 00:38:55,500 --> 00:38:59,499 I'll... you know, I'll accept that. 872 00:38:59,500 --> 00:39:01,499 She did the right thing in a lot of different ways 873 00:39:01,500 --> 00:39:03,499 that, you know, people that weren't in the kitchen 874 00:39:03,500 --> 00:39:06,499 sat in the dining room couldn't feel. 875 00:39:06,500 --> 00:39:08,499 But from a, you know, cook's standpoint, 876 00:39:08,500 --> 00:39:11,500 you know, she definitely earned my respect. 877 00:39:12,500 --> 00:39:14,499 So we have to make a decision tonight. 878 00:39:14,500 --> 00:39:16,499 We'll call you when we're ready. 879 00:39:16,500 --> 00:39:18,499 Thank you. - Thank you. 880 00:39:18,500 --> 00:39:26,500 I'm, you know, personally let down here. 881 00:39:28,500 --> 00:39:31,499 I really thought they were gonna perform much better. 882 00:39:31,500 --> 00:39:35,499 In terms of who didn't play the role of a chef tonight, 883 00:39:35,500 --> 00:39:37,499 Steven. He never once said, 884 00:39:37,500 --> 00:39:39,499 "I didn't perform the way I should've." 885 00:39:39,500 --> 00:39:41,499 He never once said, "Well, maybe you have a point. 886 00:39:41,500 --> 00:39:42,500 I can learn from that." 887 00:39:42,500 --> 00:39:43,500 He just got defensive. 888 00:39:43,501 --> 00:39:45,499 The last thing I said to him in the last judges' table 889 00:39:45,500 --> 00:39:47,499 was, "Show up in the kitchen." 890 00:39:47,500 --> 00:39:48,500 And where is he again? 891 00:39:48,501 --> 00:39:51,499 He's out, you know, giving directions to the waiters. 892 00:39:51,500 --> 00:39:56,499 Whomever was responsible for having told the waiters 893 00:39:56,500 --> 00:39:58,499 how to serve, I thought the waiters did a great job, 894 00:39:58,500 --> 00:40:01,499 and it was clear that somebody had orchestrated it. 895 00:40:01,500 --> 00:40:03,499 It wasn't happenstance. 896 00:40:03,500 --> 00:40:08,499 On one hand, Steven disappears, 897 00:40:08,500 --> 00:40:10,499 but on the other hand, it's Leanne's... 898 00:40:10,500 --> 00:40:11,500 it's Leanne's deal. 899 00:40:11,501 --> 00:40:14,499 I mean, bring him in line. Where's the leadership here? 900 00:40:14,500 --> 00:40:15,500 We should've gone and found him. 901 00:40:15,500 --> 00:40:16,500 Yeah. - Right. 902 00:40:16,501 --> 00:40:19,499 This is what I want the bird's nest to look like, 903 00:40:19,500 --> 00:40:20,500 and this is right. 904 00:40:20,501 --> 00:40:23,499 This is my... this is how I see it both of us. 905 00:40:23,500 --> 00:40:24,500 Absolutely. 906 00:40:24,501 --> 00:40:26,499 She just dropped the ball, you know, 907 00:40:26,500 --> 00:40:28,499 I think, on a lot of different things. 908 00:40:28,500 --> 00:40:31,499 Nothing came together. 909 00:40:31,500 --> 00:40:32,500 Everything was disjointed. 910 00:40:32,500 --> 00:40:33,500 It was the salmon that was cooked 911 00:40:33,501 --> 00:40:35,499 and put on top of a pile of whatever. 912 00:40:35,500 --> 00:40:38,499 And Harold was responsible for the salmon, right? 913 00:40:38,500 --> 00:40:40,499 I mean, it just wasn't fresh. 914 00:40:40,500 --> 00:40:43,499 This pan sear of it might have been crisp at one point, 915 00:40:43,500 --> 00:40:44,500 but then had just become greasy. 916 00:40:44,501 --> 00:40:47,499 There wasn't a lot of spice, and it wasn't pretty. 917 00:40:47,500 --> 00:40:52,499 So we've come to our decision. 918 00:40:52,500 --> 00:40:54,499 Okay, let's bring them in. 919 00:40:54,500 --> 00:40:57,499 [dramatic music] 920 00:40:57,500 --> 00:41:04,499 ♪ ♪ 921 00:41:04,500 --> 00:41:09,499 [dramatic music] 922 00:41:09,500 --> 00:41:15,499 ♪ ♪ 923 00:41:15,500 --> 00:41:18,499 There will be no winner in tonight's challenge. 924 00:41:18,500 --> 00:41:21,499 One of you will be going home. 925 00:41:21,500 --> 00:41:22,500 ♪ ♪ 926 00:41:22,501 --> 00:41:24,499 Harold, we talked about whether or not you felt 927 00:41:24,500 --> 00:41:26,499 that that dish was a slamming dish, 928 00:41:26,500 --> 00:41:28,499 and the side of the table, we didn't think it was, 929 00:41:28,500 --> 00:41:29,500 and the Scots thought that, you know, 930 00:41:29,500 --> 00:41:30,500 of all the dishes that they had, 931 00:41:30,501 --> 00:41:32,499 it was probably the least successful. 932 00:41:32,500 --> 00:41:33,500 I think you're better cooked than that, 933 00:41:33,501 --> 00:41:36,499 and I would hope that you would have brought that, 934 00:41:36,500 --> 00:41:38,499 but I was really disappointed. 935 00:41:38,500 --> 00:41:40,499 Leanne, this is your menu. 936 00:41:40,500 --> 00:41:44,499 This is something that you needed to put your heart and soul into. 937 00:41:44,500 --> 00:41:45,500 You needed to taste everything. 938 00:41:45,501 --> 00:41:48,499 At this stage in the game, advocating responsibility 939 00:41:48,500 --> 00:41:50,499 for those dishes, I think it's a tactical mistake. 940 00:41:50,500 --> 00:41:51,500 Right. 941 00:41:51,500 --> 00:41:52,500 ♪ ♪ 942 00:41:52,501 --> 00:41:54,499 Stephen, this is top chef, not top waiter, 943 00:41:54,500 --> 00:41:56,499 and yet you still need to go out there 944 00:41:56,500 --> 00:41:58,499 and deal with the wait staff. 945 00:41:58,500 --> 00:41:59,500 Most of the people here are saying 946 00:41:59,501 --> 00:42:01,499 that you shouldn't be here anymore 947 00:42:01,500 --> 00:42:03,499 and think you're a good cook, 948 00:42:03,500 --> 00:42:05,499 but there's this disconnect somewhere, 949 00:42:05,500 --> 00:42:07,499 and I don't know whether it's lack of focus 950 00:42:07,500 --> 00:42:10,499 or whether or not you think that this competition 951 00:42:10,500 --> 00:42:13,499 is about other things. 952 00:42:13,500 --> 00:42:16,499 Tiffany, I keep hearing you say that you know things are wrong. 953 00:42:16,500 --> 00:42:18,499 You wouldn't do... if this were mine, I wouldn't do it. 954 00:42:18,500 --> 00:42:19,500 At a certain point, you have to say, 955 00:42:19,501 --> 00:42:22,499 "No, I'm not gonna do this." 956 00:42:22,500 --> 00:42:24,499 Ultimately, we have to make a decision. 957 00:42:24,500 --> 00:42:29,499 ♪ ♪ 958 00:42:29,500 --> 00:42:34,499 Stephen, please pack your knives and go. 959 00:42:34,500 --> 00:42:36,499 ♪ ♪ 960 00:42:36,500 --> 00:42:38,499 Do you have anything to say? 961 00:42:38,500 --> 00:42:40,499 No. 962 00:42:40,500 --> 00:42:45,499 ♪ ♪ 963 00:42:45,500 --> 00:42:47,499 You can all go. 964 00:42:47,500 --> 00:42:49,499 ♪ ♪ 965 00:42:49,500 --> 00:42:51,499 I'm gonna go get my knives. 966 00:42:51,500 --> 00:42:58,499 ♪ ♪ 967 00:42:58,500 --> 00:43:00,499 Your time has come. 968 00:43:00,500 --> 00:43:04,499 ♪ ♪ 969 00:43:04,500 --> 00:43:05,500 Stephen definitely deserved to go home. 970 00:43:05,501 --> 00:43:07,499 I could have backed him up, but, you know, 971 00:43:07,500 --> 00:43:09,499 I mean, he called Leigh Ann out. 972 00:43:09,500 --> 00:43:12,499 There's no way I was gonna let Leigh Ann go out like that. 973 00:43:12,500 --> 00:43:15,499 Despite all the criticism that I've received, 974 00:43:15,500 --> 00:43:19,499 I fully take all my pride that I have for this industry, 975 00:43:19,500 --> 00:43:22,499 providing an unbelievable experience for the guests. 976 00:43:22,500 --> 00:43:26,499 ♪ ♪ 977 00:43:26,500 --> 00:43:28,499 Now that my role in this competition 978 00:43:28,500 --> 00:43:29,500 has finally come to an end, 979 00:43:29,501 --> 00:43:32,499 I'm going to be a restaurateur, 980 00:43:32,500 --> 00:43:33,500 and that is my goal in life. 981 00:43:33,501 --> 00:43:36,499 I will probably influence the industry 982 00:43:36,500 --> 00:43:39,499 and raise the bar to a level of excellence 983 00:43:39,500 --> 00:43:41,499 that I don't think has been achieved yet to date 984 00:43:41,500 --> 00:43:43,499 in this country. 985 00:43:43,500 --> 00:43:49,499 ♪ ♪ 986 00:43:49,500 --> 00:43:51,499 Next on "Top Chef"... 987 00:43:51,500 --> 00:43:53,499 We started at the bottom of the food chain. 988 00:43:53,500 --> 00:43:57,499 Now we're going straight to the top. 989 00:43:57,500 --> 00:43:59,499 Oh, my God. - [gasps] 990 00:43:59,500 --> 00:44:02,499 Ooh. - Oh, my God. 991 00:44:02,500 --> 00:44:04,499 I'm feeling ill, ill, ill. 992 00:44:04,500 --> 00:44:06,499 My stomach's curdled. I'm feeling sick. 993 00:44:06,500 --> 00:44:08,499 And I don't want to get sent home. 994 00:44:08,500 --> 00:44:10,499 I want to go to Vegas. 995 00:44:10,500 --> 00:44:12,499 Yes. 996 00:44:12,500 --> 00:44:13,500 Uh, give me just a minute. 997 00:44:13,501 --> 00:44:17,499 Tiffany, she took on too many things. 998 00:44:17,500 --> 00:44:19,499 There's only so much you can kick yourself in the ass 999 00:44:19,500 --> 00:44:21,499 for what you've done. 1000 00:44:21,500 --> 00:44:24,499 [timer beeping] 1001 00:44:24,500 --> 00:44:26,499 Three chefs will be going to the "Top Chef" finale 1002 00:44:26,500 --> 00:44:28,499 in Las Vegas, and one of you 1003 00:44:28,500 --> 00:44:31,499 will be packing your bags and going home. 1004 00:44:31,500 --> 00:44:34,500 ♪ ♪ 1005 00:44:35,500 --> 00:44:38,499 [upbeat music] 1006 00:44:38,500 --> 00:44:45,499 ♪ ♪ 1007 00:44:45,500 --> 00:44:51,499 ♪ ♪ 1008 00:44:51,500 --> 00:44:54,499 [upbeat music] 1009 00:44:54,500 --> 00:45:00,499 ♪ ♪ 1010 00:45:00,500 --> 00:45:06,499 ♪ ♪ 1011 00:45:06,500 --> 00:45:09,499 [upbeat music] 1012 00:45:09,500 --> 00:45:10,500 ♪ ♪ 1013 00:45:10,501 --> 00:45:13,499 [upbeat music] 1014 00:45:13,500 --> 00:45:21,500 [BLANK_AUDIO] 1015 00:45:22,305 --> 00:46:22,574