"Top Chef" First Impressions

1 00:00:00,000 --> 00:00:03,679 [MUSIC PLAYING] 2 00:00:03,680 --> 00:00:06,319 Top Chef is back. 3 00:00:06,320 --> 00:00:09,759 Intense competition, fiery personalities... 4 00:00:09,760 --> 00:00:10,400 I don't give a [BLEEP] 5 00:00:10,400 --> 00:00:11,040 what you do. 6 00:00:11,041 --> 00:00:14,079 And fantastic food. 7 00:00:14,080 --> 00:00:18,039 We've combed the country for 15 potential top chefs 8 00:00:18,040 --> 00:00:20,999 and found our toughest competitors yet. 9 00:00:21,000 --> 00:00:22,919 Oh, man. 10 00:00:22,920 --> 00:00:25,119 In order to outcook the competition, 11 00:00:25,120 --> 00:00:26,519 they'll need strategy. 12 00:00:26,520 --> 00:00:29,039 Who here has pastry experience? 13 00:00:29,040 --> 00:00:30,040 Determination. 14 00:00:30,040 --> 00:00:31,040 You can catch up here. 15 00:00:31,041 --> 00:00:32,319 Let's go, baby. 16 00:00:32,320 --> 00:00:34,079 And a thick skin. 17 00:00:34,080 --> 00:00:35,439 The stuffing was really an animal. 18 00:00:35,440 --> 00:00:36,719 It wasn't that impressive. 19 00:00:36,720 --> 00:00:39,079 I would have rather it tasted good. 20 00:00:39,080 --> 00:00:40,839 Observing our chefs in the kitchen 21 00:00:40,840 --> 00:00:43,759 is head judge, Chef Tom Colicchio. 22 00:00:43,760 --> 00:00:45,799 You know, his taste level's a little suspect here. 23 00:00:45,800 --> 00:00:47,679 And he doesn't miss a thing. 24 00:00:47,680 --> 00:00:50,759 Also at judges' table, we'll see Ted Allen. 25 00:00:50,760 --> 00:00:53,159 I'm actually kind of mystified by this whole experience. 26 00:00:53,160 --> 00:00:55,679 Gail Simmons of Food and Wine magazine. 27 00:00:55,680 --> 00:00:58,199 That dish itself is kind of unimpressive. 28 00:00:58,200 --> 00:01:02,679 And I'm your host, Padma Lakshmi. 29 00:01:02,680 --> 00:01:05,599 The ultimate goal, to win it all. 30 00:01:05,600 --> 00:01:08,159 A feature in Food and Wine magazine. 31 00:01:08,160 --> 00:01:11,919 A showcase at the annual Food and Wine Classic in Aspen. 32 00:01:11,920 --> 00:01:15,079 A gourmet dream vacation in the French Alps, 33 00:01:15,080 --> 00:01:17,479 provided by Evian Natural Spring Water. 34 00:01:17,480 --> 00:01:22,439 $100,000 to help turn their culinary dreams into reality. 35 00:01:22,440 --> 00:01:25,719 Furnished by the makers of the GLAAD family of products. 36 00:01:25,720 --> 00:01:28,400 And the title of Top Chef. 37 00:01:30,400 --> 00:01:32,999 (upbeat music) 38 00:01:33,000 --> 00:01:35,600 (upbeat music) 39 00:01:37,520 --> 00:01:40,119 (upbeat music) 40 00:01:40,120 --> 00:01:45,119 (upbeat music) 41 00:01:45,120 --> 00:01:50,359 (upbeat music) 42 00:01:50,360 --> 00:01:58,160 (upbeat music) 43 00:02:05,560 --> 00:02:08,159 (upbeat music) 44 00:02:16,360 --> 00:02:18,760 My name is Sara Mair. 45 00:02:18,840 --> 00:02:19,879 I'm from Jamaica. 46 00:02:19,880 --> 00:02:21,959 I'm a chef slash fromager, 47 00:02:21,960 --> 00:02:23,719 which is a fancy word for cheese maker. 48 00:02:23,720 --> 00:02:25,199 When it comes to creating dishes, 49 00:02:25,200 --> 00:02:26,919 I try to think outside the box. 50 00:02:26,920 --> 00:02:28,519 I try not to follow the rules. 51 00:02:28,520 --> 00:02:31,719 I'm Clay Bowen. 52 00:02:31,720 --> 00:02:34,439 I'm originally from Columbus, Mississippi. 53 00:02:34,440 --> 00:02:35,919 I think I can win Top Chef 54 00:02:35,920 --> 00:02:38,959 because I think I'm sort of like the dark horse. 55 00:02:38,960 --> 00:02:40,759 I didn't go to culinary school. 56 00:02:40,760 --> 00:02:41,919 I'm from the South, 57 00:02:41,920 --> 00:02:44,839 and I feel the South hasn't really been represented 58 00:02:44,840 --> 00:02:45,800 on Top Chef much. 59 00:02:45,801 --> 00:02:48,319 And I think that style of cooking 60 00:02:48,320 --> 00:02:50,399 is something that's gonna really wow 'em. 61 00:02:50,400 --> 00:02:55,279 Name's Joey, 29 years old. 62 00:02:55,280 --> 00:02:57,479 I work in Cafe des Sartistes in Manhattan. 63 00:02:57,480 --> 00:02:59,679 If I win the money, my mother gets it. 64 00:02:59,680 --> 00:03:00,799 I'm here to win it. 65 00:03:00,800 --> 00:03:01,640 Why? 66 00:03:01,641 --> 00:03:04,079 'Cause I'm the biggest, baddest (beep) here. 67 00:03:04,080 --> 00:03:05,239 I'm from New York. 68 00:03:05,240 --> 00:03:06,399 I come to kick ass. 69 00:03:06,400 --> 00:03:10,999 I'm Dale Levitsky. 70 00:03:11,000 --> 00:03:14,039 I am a chef currently trying to open my own restaurant 71 00:03:14,040 --> 00:03:15,479 in Chicago, Illinois. 72 00:03:15,480 --> 00:03:18,959 My overall philosophy on cooking would be 73 00:03:18,960 --> 00:03:21,759 keep it simple, keep it true to your heart. 74 00:03:21,760 --> 00:03:23,279 Winning Top Chef for me, I guess, 75 00:03:23,280 --> 00:03:25,159 would mean just validation, personal, 76 00:03:25,160 --> 00:03:26,679 and you always want other people 77 00:03:26,680 --> 00:03:29,280 to definitely say and think that you're good. 78 00:03:31,280 --> 00:03:33,879 (upbeat music) 79 00:03:33,880 --> 00:03:38,839 I'm Tre Wilcox from Dallas, Texas. 80 00:03:38,840 --> 00:03:40,439 I have a tattoo on my body that says, 81 00:03:40,440 --> 00:03:42,039 you know, you gotta have passion. 82 00:03:42,040 --> 00:03:44,839 Anybody who has a career or doing whatever they do, 83 00:03:44,840 --> 00:03:46,799 the only way they're gonna be the best at it 84 00:03:46,800 --> 00:03:48,119 is if they're passionate about it. 85 00:03:48,120 --> 00:03:49,879 That's it, period. 86 00:03:49,880 --> 00:03:51,599 I think the best part about being a chef 87 00:03:51,600 --> 00:03:54,239 is watching people eat your food. 88 00:03:54,240 --> 00:03:57,959 You know, they start digging in and like, wow! 89 00:03:57,960 --> 00:04:00,719 And it's just, that's just, every chef wants that. 90 00:04:00,720 --> 00:04:08,720 We go into Casa Castarina, 91 00:04:11,320 --> 00:04:14,639 which was Gianni Versace's old mansion. 92 00:04:14,640 --> 00:04:19,119 It's over the top, it's super flamboyant. 93 00:04:19,120 --> 00:04:21,959 It is Miami written all over it. 94 00:04:21,960 --> 00:04:27,439 My name is Hung Huynh. 95 00:04:27,440 --> 00:04:28,599 I live in Las Vegas. 96 00:04:28,600 --> 00:04:30,039 I am not designing the kitchen. 97 00:04:30,040 --> 00:04:32,319 I am the crazy one, the loud one. 98 00:04:32,320 --> 00:04:35,599 I've been labeled as CPA for about a year now. 99 00:04:35,600 --> 00:04:38,559 Certified professional (beep) 100 00:04:38,560 --> 00:04:39,400 That's me. 101 00:04:39,401 --> 00:04:44,279 My name is Micah. 102 00:04:44,280 --> 00:04:45,999 I am a private caterer. 103 00:04:46,000 --> 00:04:48,199 Cooking is an art, first and foremost, 104 00:04:48,200 --> 00:04:51,119 and I don't think someone told Michelangelo 105 00:04:51,120 --> 00:04:52,799 how to paint the Sistine Chapel. 106 00:04:52,800 --> 00:04:55,840 You know, he just, it was in him, and he did it. 107 00:04:57,280 --> 00:04:59,559 (upbeat music) 108 00:04:59,560 --> 00:05:00,919 My name is Sandee Birdsong. 109 00:05:00,920 --> 00:05:02,879 I'm a chef here in Miami. 110 00:05:02,880 --> 00:05:06,319 Three years ago, I decided to change my career path. 111 00:05:06,320 --> 00:05:08,959 I became a chef because I just wanted 112 00:05:08,960 --> 00:05:10,719 my career to be my passion. 113 00:05:10,720 --> 00:05:17,079 I gotta make myself eat, 114 00:05:17,080 --> 00:05:19,039 'cause I know I'm gonna regret it if I don't. 115 00:05:19,040 --> 00:05:20,799 Green Queen, green queen. 116 00:05:20,800 --> 00:05:22,639 Finally, we can, you know, get to know each other 117 00:05:22,640 --> 00:05:23,839 and say hello. 118 00:05:23,840 --> 00:05:26,039 We're having a big buffet, you know, have some champagne. 119 00:05:26,040 --> 00:05:27,679 This is gonna be fantastic. 120 00:05:27,680 --> 00:05:29,679 I'm Tre Wilcox. 121 00:05:29,680 --> 00:05:30,520 Nice to meet you. 122 00:05:30,520 --> 00:05:31,360 What's your name? 123 00:05:31,360 --> 00:05:32,200 Leah. 124 00:05:32,200 --> 00:05:33,040 My name is Leah Bardeen. 125 00:05:33,041 --> 00:05:34,439 I live in Brooklyn, New York right now, 126 00:05:34,440 --> 00:05:35,839 and I work in Manhattan. 127 00:05:35,840 --> 00:05:37,759 The other contestants are pretty much all 128 00:05:37,760 --> 00:05:39,959 either sous chefs or chefs, 129 00:05:39,960 --> 00:05:42,119 or owners of their own business. 130 00:05:42,120 --> 00:05:44,519 Even if you don't have a lot of experience, 131 00:05:44,520 --> 00:05:45,999 what's really important is drive. 132 00:05:46,000 --> 00:05:47,439 Where are you from? 133 00:05:47,440 --> 00:05:48,719 I grew up in Orange County. 134 00:05:48,720 --> 00:05:51,039 I am Chris Jacobson, and my friends call me CJ. 135 00:05:51,040 --> 00:05:52,759 I am a private chef. 136 00:05:52,760 --> 00:05:54,479 I went the private chefing route 137 00:05:54,480 --> 00:05:56,839 basically because I came down with cancer. 138 00:05:56,840 --> 00:05:58,639 I'm totally in remission, I'm fine. 139 00:05:58,640 --> 00:06:01,519 I've got a false testicle, and I'm ready to cook. 140 00:06:01,520 --> 00:06:02,360 Where are you at? 141 00:06:02,361 --> 00:06:03,759 What's your restaurant like? 142 00:06:03,760 --> 00:06:05,079 Global, it's a global restaurant. 143 00:06:05,080 --> 00:06:05,920 Yeah? 144 00:06:05,921 --> 00:06:07,239 Where do you work in San Diego? 145 00:06:07,240 --> 00:06:09,199 The Oceanair, seafood restaurant. 146 00:06:09,200 --> 00:06:10,040 Are you New York, also? 147 00:06:10,040 --> 00:06:11,000 Yeah. 148 00:06:11,001 --> 00:06:12,039 Nice. 149 00:06:12,040 --> 00:06:14,679 So we're all there carousing together, 150 00:06:14,680 --> 00:06:15,600 trying to understand each other, 151 00:06:15,600 --> 00:06:16,440 trying to talk to each other, 152 00:06:16,441 --> 00:06:18,759 and then Tom and Padma walks in, 153 00:06:18,760 --> 00:06:20,679 and I was just like, 154 00:06:20,680 --> 00:06:22,159 sweet little tiny in the manger, 155 00:06:22,160 --> 00:06:23,759 what is happening here? 156 00:06:23,760 --> 00:06:24,600 Hello. 157 00:06:24,601 --> 00:06:27,439 Come on over. 158 00:06:27,440 --> 00:06:32,399 Hello, chefs. 159 00:06:32,400 --> 00:06:33,240 Hi. 160 00:06:33,240 --> 00:06:34,080 Hello. 161 00:06:34,081 --> 00:06:35,319 Welcome to Miami. 162 00:06:35,320 --> 00:06:36,160 Thank you. 163 00:06:36,160 --> 00:06:37,000 Thank you. 164 00:06:37,001 --> 00:06:40,119 I want to introduce you to our head judge, Tom Colicchio. 165 00:06:40,120 --> 00:06:41,319 Thank you, Padma. 166 00:06:41,320 --> 00:06:44,639 Welcome to Miami, and to Top Chef season three. 167 00:06:44,640 --> 00:06:47,279 You know, as much as I would like to help you and jump in, 168 00:06:47,280 --> 00:06:50,399 I'm not your mentor, I'm the head judge of the show. 169 00:06:50,400 --> 00:06:53,079 My job is to check out what you're doing in the kitchen, 170 00:06:53,080 --> 00:06:55,359 and to report back to the other judges. 171 00:06:55,360 --> 00:06:57,079 Looking forward to a great season. 172 00:06:57,080 --> 00:06:59,039 You all look like you're ready to go. 173 00:06:59,040 --> 00:06:59,880 Good luck. 174 00:06:59,881 --> 00:07:03,999 I'm glad to see you've all been enjoying yourselves, 175 00:07:04,000 --> 00:07:04,840 because guess what? 176 00:07:04,840 --> 00:07:05,840 The party's over. 177 00:07:05,841 --> 00:07:11,199 It's time for your first quick fire challenge. 178 00:07:11,200 --> 00:07:12,040 What? 179 00:07:12,040 --> 00:07:12,880 What? 180 00:07:12,880 --> 00:07:13,720 What? 181 00:07:13,721 --> 00:07:15,399 Oh my God. 182 00:07:15,400 --> 00:07:18,279 All of a sudden, boom, quick fire challenge, 183 00:07:18,280 --> 00:07:20,319 and everybody's like. 184 00:07:20,320 --> 00:07:22,439 Right then, I wasn't expecting it. 185 00:07:22,440 --> 00:07:23,759 We don't have our knives. 186 00:07:23,760 --> 00:07:25,919 The girls were in high heeled shoes. 187 00:07:25,920 --> 00:07:27,839 Didn't seem like the time or the place 188 00:07:27,840 --> 00:07:29,279 that they were going to do it. 189 00:07:29,280 --> 00:07:34,839 You're already familiar with the ingredients, 190 00:07:34,840 --> 00:07:37,839 because you've been grazing on them for half an hour. 191 00:07:37,840 --> 00:07:45,840 Your quick fire challenge is to make an amuse bouche 192 00:07:46,120 --> 00:07:50,119 using whatever you find left over on this table. 193 00:07:50,120 --> 00:07:52,439 An amuse bouche means it's the start of your meal. 194 00:07:52,440 --> 00:07:54,479 It's something that sets your meal off. 195 00:07:54,480 --> 00:07:56,239 It sets the tone of the meal. 196 00:07:56,240 --> 00:07:59,559 This first round is all about getting to know each other. 197 00:07:59,560 --> 00:08:03,159 And we want you to introduce yourselves. 198 00:08:03,160 --> 00:08:06,999 Make an amuse bouche that really tells us who you are. 199 00:08:07,000 --> 00:08:08,799 You have 10 minutes. 200 00:08:08,800 --> 00:08:12,719 Your time starts now. 201 00:08:12,720 --> 00:08:13,720 Good luck. 202 00:08:14,560 --> 00:08:17,959 [MUSIC PLAYING] 203 00:08:17,960 --> 00:08:21,639 The minute the quick fire is announced, 204 00:08:21,640 --> 00:08:24,359 it's kind of like jolt of adrenaline. 205 00:08:24,360 --> 00:08:25,160 It's such a shock. 206 00:08:25,161 --> 00:08:29,439 You have to do something so quickly out of nowhere. 207 00:08:29,440 --> 00:08:30,320 There's prosciutto wrap. 208 00:08:30,320 --> 00:08:31,120 There's salamis. 209 00:08:31,121 --> 00:08:32,199 There's different cheeses. 210 00:08:32,200 --> 00:08:33,679 There's deviled eggs. 211 00:08:33,680 --> 00:08:35,719 There's different beef items. 212 00:08:35,720 --> 00:08:37,159 Pretty much everything under the rainbow 213 00:08:37,160 --> 00:08:38,799 was represented on that table. 214 00:08:38,800 --> 00:08:41,119 [MUSIC PLAYING] 215 00:08:41,120 --> 00:08:42,959 I don't even know what's on that table, 216 00:08:42,960 --> 00:08:45,719 and I have 10 minutes to introduce myself 217 00:08:45,720 --> 00:08:47,359 with some of these ingredients. 218 00:08:47,360 --> 00:08:50,319 [MUSIC PLAYING] 219 00:08:50,320 --> 00:08:58,320 Definitely not a knife. 220 00:08:58,760 --> 00:09:00,399 Plastic knife. 221 00:09:00,400 --> 00:09:01,599 Seriously. 222 00:09:01,600 --> 00:09:03,999 The only utensils we could use for the plastic 223 00:09:04,000 --> 00:09:05,959 and cutting anything with a plastic knife, 224 00:09:05,960 --> 00:09:08,559 especially a kumquat, is not going to work. 225 00:09:08,560 --> 00:09:11,519 [MUSIC PLAYING] 226 00:09:11,520 --> 00:09:14,479 [BELL RINGING] 227 00:09:14,480 --> 00:09:17,439 You have five minutes. 228 00:09:17,440 --> 00:09:20,919 [MUSIC PLAYING] 229 00:09:20,920 --> 00:09:28,920 I purposely stayed away from the oysters 230 00:09:29,240 --> 00:09:32,079 because I figured that people would go straight for them. 231 00:09:32,080 --> 00:09:34,159 I know in catering, what do people eat? 232 00:09:34,160 --> 00:09:35,359 They eat the expensive stuff. 233 00:09:35,360 --> 00:09:38,799 [MUSIC PLAYING] 234 00:09:38,800 --> 00:09:42,279 [BELL RINGING] 235 00:09:42,280 --> 00:09:50,280 Your time is up. 236 00:09:56,240 --> 00:09:59,719 [MUSIC PLAYING] 237 00:09:59,720 --> 00:10:00,720 Hello? 238 00:10:00,720 --> 00:10:01,720 [BELL RINGING] 239 00:10:01,720 --> 00:10:02,720 What are you doing? 240 00:10:02,721 --> 00:10:06,200 [MUSIC PLAYING] 241 00:10:08,200 --> 00:10:09,200 Thank you. 242 00:10:09,200 --> 00:10:10,200 Thank you. 243 00:10:10,200 --> 00:10:11,200 Great, great. 244 00:10:11,201 --> 00:10:14,679 [MUSIC PLAYING] 245 00:10:14,680 --> 00:10:15,680 Thanks again. 246 00:10:15,680 --> 00:10:16,680 You're welcome. 247 00:10:16,680 --> 00:10:17,680 Hi, Howie. 248 00:10:17,680 --> 00:10:18,680 Hi, how are you? 249 00:10:18,680 --> 00:10:19,680 I'm well. 250 00:10:19,680 --> 00:10:20,680 You done here? 251 00:10:20,681 --> 00:10:23,199 This is a poached shrimp wrapped in capicola 252 00:10:23,200 --> 00:10:25,199 with a little bit of heirloom tomato 253 00:10:25,200 --> 00:10:26,679 and a champagne basil vinaigrette. 254 00:10:26,680 --> 00:10:28,679 How did you find this challenge? 255 00:10:28,680 --> 00:10:31,679 I found it short and challenging. 256 00:10:31,680 --> 00:10:34,679 [MUSIC PLAYING] 257 00:10:34,680 --> 00:10:35,680 Hi. 258 00:10:35,680 --> 00:10:36,680 How you doing? 259 00:10:36,681 --> 00:10:38,679 I'm going to call this Tuscan sushi revisited. 260 00:10:38,680 --> 00:10:40,679 I lived in Italy for two years. 261 00:10:40,680 --> 00:10:43,399 So I took a lot of the things that you just find there, 262 00:10:43,400 --> 00:10:46,559 the gorgonzola inside, the dried fig, 263 00:10:46,560 --> 00:10:49,639 and I put a little bit of the fig jam inside the roll up. 264 00:10:49,640 --> 00:10:53,679 And then just drizzle a little balsamic over the top. 265 00:10:53,680 --> 00:10:54,680 Thank you. 266 00:10:54,680 --> 00:10:55,680 Thank you. 267 00:10:55,681 --> 00:10:59,159 [MUSIC PLAYING] 268 00:10:59,160 --> 00:11:04,159 Hi, Dale. 269 00:11:04,160 --> 00:11:05,160 Tell us about your plate. 270 00:11:05,161 --> 00:11:08,159 It's a tenderloin wrapped with blue cheese, grape, 271 00:11:08,160 --> 00:11:10,159 and some sliced radish on an herb utensil. 272 00:11:10,160 --> 00:11:13,639 [MUSIC PLAYING] 273 00:11:13,640 --> 00:11:17,639 Hello. 274 00:11:17,640 --> 00:11:19,159 Tell us what you did. 275 00:11:19,160 --> 00:11:21,639 I have done... I wanted to do a gazpacho, 276 00:11:21,640 --> 00:11:23,159 but all I have is plates. 277 00:11:23,160 --> 00:11:25,639 So I took the apple, hollowed it out. 278 00:11:25,640 --> 00:11:29,639 I don't have a spoon, so try the fruit and then the juice as well. 279 00:11:29,640 --> 00:11:33,159 This is almost more like a first course, not so much a muse. 280 00:11:33,160 --> 00:11:34,639 I am executive chef. 281 00:11:34,640 --> 00:11:37,159 I know what an amazbouche is, and clearly he didn't. 282 00:11:37,160 --> 00:11:39,639 I mean, it's supposed to be a small bite, one bite, 283 00:11:39,640 --> 00:11:42,159 and he's got a whole Granny Smith apple over there. 284 00:11:42,160 --> 00:11:45,639 [MUSIC PLAYING] 285 00:11:45,640 --> 00:11:47,639 Sara? 286 00:11:47,640 --> 00:11:48,640 Hi. 287 00:11:48,640 --> 00:11:49,640 What do we have here? 288 00:11:49,641 --> 00:11:51,639 Well, we have an oyster with a pineapple minionette 289 00:11:51,640 --> 00:11:52,640 and smoked salmon. 290 00:11:52,641 --> 00:11:55,639 And what do you feel this says about you as a chef? 291 00:11:55,640 --> 00:11:58,639 Well, it brings... definitely brings my tropical side into it 292 00:11:58,640 --> 00:12:00,159 with the pineapple, boosted the flavor, 293 00:12:00,160 --> 00:12:01,160 and tied it all in together. 294 00:12:01,161 --> 00:12:02,639 The smokiness is really interesting. 295 00:12:02,640 --> 00:12:03,640 Yeah, it's good. 296 00:12:03,641 --> 00:12:06,639 [MUSIC PLAYING] 297 00:12:06,640 --> 00:12:14,639 I have hamachi with a creamy egg rice with a little bit 298 00:12:14,640 --> 00:12:18,639 of hot sauce, crunchy grape, fresh olives, basil, 299 00:12:18,640 --> 00:12:19,640 and a pesto vinaigrette. 300 00:12:19,641 --> 00:12:23,639 It's spicy, it's sour, it's salty, it's lean. 301 00:12:23,640 --> 00:12:24,640 Great, thanks. 302 00:12:24,641 --> 00:12:27,639 [MUSIC PLAYING] 303 00:12:27,640 --> 00:12:30,639 What do we have here, Tre? 304 00:12:30,640 --> 00:12:33,639 It's a hamachi tartare, a little fresh avocado, 305 00:12:33,640 --> 00:12:35,639 a little fresh strawberry, poured a little champagne 306 00:12:35,640 --> 00:12:37,639 in the bottom of the oyster shell also. 307 00:12:37,640 --> 00:12:39,639 Hamachi tartare is one of my favorites, a little bit of acid. 308 00:12:39,640 --> 00:12:41,639 Always one of those things that works really well. 309 00:12:41,640 --> 00:12:42,640 Thank you. 310 00:12:42,640 --> 00:12:43,640 Thank you. 311 00:12:43,641 --> 00:12:46,639 [MUSIC PLAYING] 312 00:12:46,640 --> 00:12:52,639 Tom, what did you think of the contestants for this season's 313 00:12:52,640 --> 00:12:53,640 show? 314 00:12:53,641 --> 00:12:55,639 You know, I thought everybody did a great job. 315 00:12:55,640 --> 00:12:57,639 You just jumped right in. 316 00:12:57,640 --> 00:12:59,639 You know, the challenge was to create an amuse 317 00:12:59,640 --> 00:13:00,640 and show us your personality. 318 00:13:00,640 --> 00:13:01,640 Were you amused? 319 00:13:01,641 --> 00:13:04,639 I was slightly amused. 320 00:13:04,640 --> 00:13:06,639 I know you weren't expecting it, so it was a real curveball. 321 00:13:06,640 --> 00:13:08,639 And I think everybody did really well. 322 00:13:08,640 --> 00:13:10,639 Let's hear the bad news first. 323 00:13:10,640 --> 00:13:14,639 My least favorites, Dale, the beef stuffed with cheese. 324 00:13:14,640 --> 00:13:15,640 Great size. 325 00:13:15,641 --> 00:13:17,639 I think it showed your personality. 326 00:13:17,640 --> 00:13:18,640 I thought the cheese was a little too aggressive 327 00:13:18,641 --> 00:13:20,639 for a first bite. 328 00:13:20,640 --> 00:13:21,640 Clay wasn't really an amuse. 329 00:13:21,640 --> 00:13:22,640 It was too big. 330 00:13:22,641 --> 00:13:24,639 I thought what was in there was actually pretty good. 331 00:13:24,640 --> 00:13:26,639 But it was just all too big and a little out of balance. 332 00:13:26,640 --> 00:13:28,639 So it didn't really fit the challenge. 333 00:13:28,640 --> 00:13:30,639 Interesting. 334 00:13:30,640 --> 00:13:33,639 Tre, the hamachi was well prepared. 335 00:13:33,640 --> 00:13:35,639 But I'd like you to go back and try that one day. 336 00:13:35,640 --> 00:13:38,639 Because champagne, you need to make a vinaigrette out of it. 337 00:13:38,640 --> 00:13:40,639 You need to have some more acid in there. 338 00:13:40,640 --> 00:13:41,640 Here I'm in the bottom three. 339 00:13:41,641 --> 00:13:45,639 Of course, a little depression will come down. 340 00:13:45,640 --> 00:13:48,639 You know, nobody can be harder on me than myself. 341 00:13:48,640 --> 00:13:49,640 And now some good news. 342 00:13:49,640 --> 00:13:50,640 Who were your favorites? 343 00:13:50,641 --> 00:13:57,639 My three favorites are Micah's, Sarah. 344 00:13:57,640 --> 00:14:01,639 The last one was Hanks. 345 00:14:01,640 --> 00:14:04,639 All right, so Tom, who is your favorite for today? 346 00:14:04,640 --> 00:14:09,639 I would say my favorite today, because of the balance 347 00:14:09,640 --> 00:14:15,639 and because I thought personality really came through. 348 00:14:15,640 --> 00:14:18,639 My favorite was Micah's. 349 00:14:18,640 --> 00:14:21,639 Thank you. 350 00:14:21,640 --> 00:14:24,639 To win this first quick fire, inside it does nothing 351 00:14:24,640 --> 00:14:28,639 because I'm not going to change my performance level 352 00:14:28,640 --> 00:14:31,639 in the upcoming challenge just because I know I'm golden. 353 00:14:31,640 --> 00:14:33,639 So congratulations, Micah. 354 00:14:33,640 --> 00:14:35,639 You are our first quick fire winner. 355 00:14:35,640 --> 00:14:38,639 This gives you immunity from elimination in the next round. 356 00:14:38,640 --> 00:14:42,639 And you'll all find out what that next challenge is 357 00:14:42,640 --> 00:14:44,639 tomorrow at the Top Chef kitchen. 358 00:14:44,640 --> 00:14:48,639 But now it's time for you to start your Miami experience. 359 00:14:48,640 --> 00:14:51,639 So go back and check out your fabulous digs 360 00:14:51,640 --> 00:14:53,639 at the Fountain Blue Resort. 361 00:14:53,640 --> 00:14:54,640 Thank you. 362 00:14:54,640 --> 00:14:55,640 Go. 363 00:14:55,641 --> 00:15:03,641 We arrive at the Fountain Blue. 364 00:15:07,640 --> 00:15:09,639 We're told that we're staying on Miami Beach. 365 00:15:09,640 --> 00:15:15,639 So we get up to the penthouse and open the door. 366 00:15:15,640 --> 00:15:22,639 And there is the most spectacular view of the beach. 367 00:15:22,640 --> 00:15:23,640 It's breathtaking. 368 00:15:23,641 --> 00:15:31,639 Go out on the deck that just wraps around the whole top 369 00:15:31,640 --> 00:15:32,640 and see that we have a hot tub. 370 00:15:32,641 --> 00:15:35,639 I'm absolutely thrilled. 371 00:15:35,640 --> 00:15:36,640 Nice. 372 00:15:36,641 --> 00:15:44,641 I'm here. 373 00:15:45,640 --> 00:15:48,639 This is the most beautiful city. 374 00:15:48,640 --> 00:15:51,639 It means I can't wait for the sun to go down to see these lights. 375 00:15:51,640 --> 00:15:57,639 When you looked at my [bleep] apple, were you like, 376 00:15:57,640 --> 00:15:58,640 "That dude's [bleep]"? 377 00:15:58,640 --> 00:15:59,640 Be honest. 378 00:15:59,640 --> 00:16:00,640 You're not going to hurt my feelings. 379 00:16:00,640 --> 00:16:01,640 Be honest. 380 00:16:01,641 --> 00:16:03,639 That dude's [bleep] 381 00:16:03,640 --> 00:16:04,640 Hell, I'm from Mississippi. 382 00:16:04,641 --> 00:16:06,639 Pick it up and eat that in some minutes. 383 00:16:06,640 --> 00:16:08,639 That's the way I see it. 384 00:16:08,640 --> 00:16:11,639 Clay had a lot of trouble moving on from the quick fire. 385 00:16:11,640 --> 00:16:14,639 Clay is not looking too good. 386 00:16:14,640 --> 00:16:18,639 The quick fire gave me a handicap because it put me on the radar 387 00:16:18,640 --> 00:16:21,639 as opposed to under the radar. 388 00:16:21,640 --> 00:16:23,639 Y'all going to miss me if I get kicked off. 389 00:16:23,640 --> 00:16:25,639 Who's going to make y'all laugh? 390 00:16:25,640 --> 00:16:28,639 The title of top chef would make my father very proud. 391 00:16:28,640 --> 00:16:31,639 He was a great chef, the restaurant business, 392 00:16:31,640 --> 00:16:35,639 it got the better of him, and unfortunately he took his own life. 393 00:16:35,640 --> 00:16:39,640 You know, it didn't work out for him, but it's going to work out for me. 394 00:16:41,640 --> 00:16:42,640 [tires screech] 395 00:16:42,641 --> 00:16:47,639 These items are the proteins that you'll be using. 396 00:16:47,640 --> 00:16:49,639 Oh, yes. 397 00:16:49,640 --> 00:16:52,639 I kind of start getting the idea that these are obviously unusual ingredients. 398 00:16:52,640 --> 00:17:00,640 [laughing] 399 00:17:06,640 --> 00:17:08,639 Good morning, everybody. 400 00:17:08,640 --> 00:17:11,639 What time did you fall asleep? 401 00:17:11,640 --> 00:17:12,640 About 10.30. 402 00:17:12,641 --> 00:17:14,639 Oh, really? 403 00:17:14,640 --> 00:17:18,639 I'm anxious to see how the challenges are going to go today. 404 00:17:18,640 --> 00:17:19,640 I am Howard Kleinberg. 405 00:17:19,641 --> 00:17:22,639 I just opened a restaurant in Miami called The Food Gang, 406 00:17:22,640 --> 00:17:24,639 and I'm the executive chef there. 407 00:17:24,640 --> 00:17:27,639 I'm happy to socialize and interact with people, but I don't crave that. 408 00:17:27,640 --> 00:17:30,639 For me, it's a matter of being ready for competition 409 00:17:30,640 --> 00:17:35,639 above anything else, including socializing. 410 00:17:35,640 --> 00:17:39,639 Everyone tells me where they've worked, where they're from, 411 00:17:39,640 --> 00:17:42,639 where they grew up, where they traveled, but you know what? 412 00:17:42,640 --> 00:17:44,639 I don't give a [bleep] 413 00:17:44,640 --> 00:17:46,639 The minute you pick up that knife, the way you talk, 414 00:17:46,640 --> 00:17:50,640 the way you walk towards the ingredient, I know exactly where you stand. 415 00:17:52,640 --> 00:17:54,640 [sizzling] 416 00:17:56,000 --> 00:18:02,074 Watch Online Movies and Series for FREE www.osdb.link/lm 417 00:18:15,640 --> 00:18:19,639 When we walk in, we look over and see this enormous wooden table 418 00:18:19,640 --> 00:18:22,639 full of different proteins. 419 00:18:22,640 --> 00:18:30,639 I kind of start getting the idea that these are obviously unusual ingredients. 420 00:18:30,640 --> 00:18:34,639 We have razor clams, which are normal, and then we have rattlesnake. 421 00:18:34,640 --> 00:18:36,639 And then there's something down at the end of the table 422 00:18:36,640 --> 00:18:39,639 that's like this big pile of blacky-blue stuff, and I don't even know what it is. 423 00:18:39,640 --> 00:18:44,639 Hi, guys. 424 00:18:44,640 --> 00:18:47,639 And welcome to the new Top Chef kitchen. 425 00:18:47,640 --> 00:18:52,639 It's time for your first elimination challenge. 426 00:18:52,640 --> 00:18:56,639 These items are the proteins that you'll be using, 427 00:18:56,640 --> 00:18:58,639 some from land, some from sea. 428 00:18:58,640 --> 00:19:02,639 And you'll use them to create a surf-and-turf entree. 429 00:19:02,640 --> 00:19:07,639 Surf-and-turf is all about showing off. 430 00:19:07,640 --> 00:19:10,639 It's usually made from the most luxurious of ingredients, 431 00:19:10,640 --> 00:19:13,639 like filet and lobster. However, that's too easy. 432 00:19:13,640 --> 00:19:16,639 By using these exotic ingredients to create your surf-and-turf, 433 00:19:16,640 --> 00:19:18,639 it's really going to give you an opportunity to get noticed, 434 00:19:18,640 --> 00:19:20,639 and hopefully for all the right reasons. 435 00:19:20,640 --> 00:19:23,639 There are only two portions of each protein available. 436 00:19:23,640 --> 00:19:28,639 So you'll draw knives to determine the order in which you'll choose. 437 00:19:28,640 --> 00:19:32,639 12. -8. 438 00:19:32,640 --> 00:19:33,640 1. -10. 439 00:19:33,640 --> 00:19:34,640 2. -3. 440 00:19:34,641 --> 00:19:36,639 4. -11. 441 00:19:36,640 --> 00:19:37,640 13. -5. 442 00:19:37,641 --> 00:19:39,640 All right, you guys all have your numbers. 443 00:19:41,640 --> 00:19:45,639 Some of the stuff that's on the table is really exotic. 444 00:19:45,640 --> 00:19:47,639 I've never really cooked with it before. 445 00:19:47,640 --> 00:19:51,639 I like to get something simple to keep myself in the game. 446 00:19:51,640 --> 00:19:54,639 Buffalo rib eye, whole fish. It's simple, it's safe. 447 00:19:54,640 --> 00:20:02,640 I picked number 10 out of 15, and that's not a real good number. 448 00:20:09,640 --> 00:20:11,639 It's not in the front, it's not in the back. 449 00:20:11,640 --> 00:20:13,639 I've noticed that everyone is picking conservatively. 450 00:20:13,640 --> 00:20:15,639 Rib eye is one of the first to go. 451 00:20:15,640 --> 00:20:17,639 Snack time. 452 00:20:17,640 --> 00:20:21,639 I start to see these proteins dissipate, 453 00:20:21,640 --> 00:20:24,639 with, of course, the most popular and easiest to work with first. 454 00:20:24,640 --> 00:20:26,639 But then I thought, a quick-fire challenge, 455 00:20:26,640 --> 00:20:27,640 I ended up in the bottom three. 456 00:20:27,641 --> 00:20:29,639 So step your game up, Tre. 457 00:20:29,640 --> 00:20:31,639 Snake. -Oh! 458 00:20:31,640 --> 00:20:36,639 And the eel. Yeah! 459 00:20:36,640 --> 00:20:38,639 Brian takes the rattlesnake and the eel, 460 00:20:38,640 --> 00:20:40,639 and I thought that was absolutely awesome. 461 00:20:40,640 --> 00:20:42,639 I was too scared to take that. 462 00:20:42,640 --> 00:20:43,640 I'll take the gooey duck. 463 00:20:43,641 --> 00:20:46,639 Sarah goes straight for the gooey duck. 464 00:20:46,640 --> 00:20:48,639 I'm really familiar with the gooey duck. 465 00:20:48,640 --> 00:20:50,639 It's one of my favorite shellfish to eat. 466 00:20:50,640 --> 00:20:54,639 And the black chicken is used only for braising and only... 467 00:20:54,640 --> 00:20:56,639 We don't even eat the chicken because it's so damn tough. 468 00:20:56,640 --> 00:20:58,639 It's like eating freaking wood. 469 00:20:58,640 --> 00:21:00,639 I got lucky number 15, 470 00:21:00,640 --> 00:21:03,639 so I'm the last person to choose proteins off the table. 471 00:21:03,640 --> 00:21:06,639 I choose alligator tail, which I've never had but I've heard about, 472 00:21:06,640 --> 00:21:08,639 as well as monkfish liver, 473 00:21:08,640 --> 00:21:10,639 which I have heard a little bit about, 474 00:21:10,640 --> 00:21:13,639 but I've not worked with and I have not tasted either. 475 00:21:13,640 --> 00:21:17,639 So you'll now have 30 minutes and $30 476 00:21:17,640 --> 00:21:19,639 to shop for additional ingredients. 477 00:21:19,640 --> 00:21:23,639 You'll also be able to choose from anything in the Top Chef pantry. 478 00:21:23,640 --> 00:21:26,639 Then you'll have exactly two hours to prep 479 00:21:26,640 --> 00:21:29,639 and cook here in the kitchen before you go. 480 00:21:29,640 --> 00:21:32,639 Chefs 1 through 8, you'll be cooking first, 481 00:21:32,640 --> 00:21:35,639 and chefs 9 through 15, you'll be cooking second. 482 00:21:35,640 --> 00:21:37,639 And one more thing. 483 00:21:37,640 --> 00:21:39,639 We have a very special guest judge for this round, 484 00:21:39,640 --> 00:21:42,639 the infamous Anthony Bourdain. 485 00:21:42,640 --> 00:21:45,639 Chef, author, world traveler, 486 00:21:45,640 --> 00:21:48,639 and he has searched the world for the exotic cuisine 487 00:21:48,640 --> 00:21:50,639 very much like we have today. 488 00:21:50,640 --> 00:21:52,639 He's very, very difficult to surprise 489 00:21:52,640 --> 00:21:54,639 and an even harder judge to please. 490 00:21:54,640 --> 00:21:58,639 What I know about Anthony Bourdain is he likes adventurous cuisine. 491 00:21:58,640 --> 00:22:02,639 He's not afraid to eat like a brain-out-of-a-live monkey. 492 00:22:02,640 --> 00:22:05,639 You have to pull out all the stops if you want to entertain Bourdain. 493 00:22:05,640 --> 00:22:07,639 I'm here to win, I'm here to compete, 494 00:22:07,640 --> 00:22:09,639 and I'm here to prove something to everybody. 495 00:22:09,640 --> 00:22:12,639 I would be embarrassed to be the first person 496 00:22:12,640 --> 00:22:14,639 eliminated from this competition. 497 00:22:14,640 --> 00:22:16,639 So good luck to all of you. 498 00:22:16,640 --> 00:22:18,639 Good luck. 499 00:22:18,640 --> 00:22:22,639 Guys, two minutes. 500 00:22:22,640 --> 00:22:23,640 Time's coming down. 501 00:22:23,641 --> 00:22:25,639 I don't know what the hell's going on right now. 502 00:22:25,640 --> 00:22:26,640 I'm not going to f... ing make it. 503 00:22:26,641 --> 00:22:28,640 I'm not in good shape. 504 00:22:30,640 --> 00:22:33,639 So our first elimination challenge is surf and turf. 505 00:22:33,640 --> 00:22:36,639 And not your average steak and lobster surf and turf, 506 00:22:36,640 --> 00:22:40,639 but with these ingredients, you will be challenged. 507 00:22:40,640 --> 00:22:45,639 We go to the fresh market to choose extra ingredients 508 00:22:45,640 --> 00:22:47,639 out of the Top Chef pantry. 509 00:22:47,640 --> 00:22:51,639 Obviously it's our first time being in the fresh market 510 00:22:51,640 --> 00:22:52,640 and what's in there. 511 00:22:52,641 --> 00:22:54,639 Mixers, mixers. 512 00:22:54,640 --> 00:22:55,640 Are there any spices? 513 00:22:55,641 --> 00:22:57,639 Do you carry any fresh seaweed? 514 00:22:57,640 --> 00:22:59,640 Where's this, where's that, where's this? 515 00:23:01,640 --> 00:23:03,639 What you looking for, what you looking for? 516 00:23:03,640 --> 00:23:04,640 Okra. 517 00:23:04,641 --> 00:23:06,639 Right there, babe. 518 00:23:06,640 --> 00:23:08,639 Relax, it's okay. 519 00:23:08,640 --> 00:23:11,639 I glance over at Clay and I see Micah telling him, 520 00:23:11,640 --> 00:23:14,639 "Oh, you know, slow down, you got enough time." 521 00:23:14,640 --> 00:23:17,639 Find everything, and if you don't, you just f... ing change it. 522 00:23:17,640 --> 00:23:18,640 Clay's a grown boy. 523 00:23:18,641 --> 00:23:20,639 If Clay didn't know what he was doing right now. 524 00:23:20,640 --> 00:23:22,639 Sometimes you just have to ask the man. 525 00:23:22,640 --> 00:23:24,639 I hope she don't tell me what to do. 526 00:23:24,640 --> 00:23:26,640 I'll go f... yourself. 527 00:23:27,640 --> 00:23:30,639 Okay, everybody, please gather around over here. 528 00:23:30,640 --> 00:23:32,639 Okay, so group two, raise your hands. 529 00:23:32,640 --> 00:23:34,639 Guys can go. We'll see you later. 530 00:23:34,640 --> 00:23:38,639 Okay, group one. 531 00:23:38,640 --> 00:23:42,639 You have two hours to prep and cook your entrees. 532 00:23:42,640 --> 00:23:44,639 Tom's here to check on all of you. 533 00:23:44,640 --> 00:23:47,639 Your time starts now. 534 00:23:47,640 --> 00:23:53,639 Two hours seems like a lot of time, 535 00:23:53,640 --> 00:23:55,639 not when you're prepping and you know, 536 00:23:55,640 --> 00:23:58,639 you've got a lot of attention and you're running and bumping into each other. 537 00:23:58,640 --> 00:24:02,639 I'm a time schedule freak. 538 00:24:02,640 --> 00:24:06,639 Looking at the clock, I understand how long two hours is. 539 00:24:06,640 --> 00:24:08,639 You have to move your ass a little bit. 540 00:24:08,640 --> 00:24:14,639 It's a very new experience to be cooking on a time clock. 541 00:24:14,640 --> 00:24:18,639 I am someone who runs my own restaurant, 542 00:24:18,640 --> 00:24:21,639 and I am the final say of when food is served. 543 00:24:21,640 --> 00:24:25,639 I really am taking my time to my mise en place, 544 00:24:25,640 --> 00:24:29,639 or my prep is set up appropriately to put out the best food possible. 545 00:24:29,640 --> 00:24:34,639 I do a spider crab jambalaya. 546 00:24:34,640 --> 00:24:37,639 Add a little seasoning with that, make it a little bit spicy, 547 00:24:37,640 --> 00:24:39,639 and put the fried frog legs with it. 548 00:24:39,640 --> 00:24:43,639 I'm going to actually use my injector and fill each with the... 549 00:24:43,640 --> 00:24:46,639 and make sure that that pours out. 550 00:24:46,640 --> 00:24:50,639 I'm going to prepare a little grilled scorpion fish 551 00:24:50,640 --> 00:24:52,639 with a little Mediterranean salad, 552 00:24:52,640 --> 00:24:56,639 and then a poached buffalo ribeye with some heirloom tomato. 553 00:24:56,640 --> 00:24:58,639 I feel confident, and we'll see what happens. 554 00:24:58,640 --> 00:25:06,639 That'll be all right. 555 00:25:06,640 --> 00:25:10,639 Hey, Clay. -Hey, Chef. 556 00:25:10,640 --> 00:25:11,640 How's it going? 557 00:25:11,641 --> 00:25:13,639 You're looking a little under the weather there. 558 00:25:13,640 --> 00:25:14,640 Just a little. 559 00:25:14,641 --> 00:25:16,639 Scorpion fish and the wild boar. -Yeah. 560 00:25:16,640 --> 00:25:18,639 And a bourdain. You think it's sort of out there enough for him, or... 561 00:25:18,640 --> 00:25:20,639 I thought that after I realized he was going to be the judge. 562 00:25:20,640 --> 00:25:22,639 He's going to like my fried... 563 00:25:22,640 --> 00:25:24,639 That's good. -He's going to like my fried fish. 564 00:25:24,640 --> 00:25:29,639 I'm known for my Cajun Creole flair of cuisine. 565 00:25:29,640 --> 00:25:31,639 Definitely science. 566 00:25:31,640 --> 00:25:33,639 My cooking philosophy is bottom line. 567 00:25:33,640 --> 00:25:35,639 It's got to taste good first. 568 00:25:35,640 --> 00:25:38,639 If you wouldn't eat it, don't serve it to someone else. 569 00:25:38,640 --> 00:25:40,639 Hey, Chef. How are you? -Good. How's it going? 570 00:25:40,640 --> 00:25:42,639 Good. -Wild boar chops. 571 00:25:42,640 --> 00:25:44,639 I have wild boar and sea urchin. 572 00:25:44,640 --> 00:25:46,639 Have you frenched bones before? 573 00:25:46,640 --> 00:25:48,639 Yes, but I'm trying to do it quickly. 574 00:25:48,640 --> 00:25:51,639 They were like half cleaned, so it's not beautiful. 575 00:25:51,640 --> 00:25:53,639 I think you have time maybe to make it beautiful now. 576 00:25:53,640 --> 00:25:55,639 Yeah. 577 00:25:55,640 --> 00:25:57,639 How are you? -Morning, Chef. 578 00:25:57,640 --> 00:26:00,639 You chose sea urchin and frog legs. Cool. 579 00:26:00,640 --> 00:26:02,639 I am making a sea urchin and chanterelle risotto. 580 00:26:02,640 --> 00:26:04,639 Sea urchin on top. -Okay. 581 00:26:04,640 --> 00:26:08,639 And then I'm doing some crispy frog leg lollipops. 582 00:26:08,640 --> 00:26:09,640 Thank you, Chef. 583 00:26:09,641 --> 00:26:11,639 Hey, guys. Less than ten minutes. 584 00:26:11,640 --> 00:26:13,639 Oh, s... t. 585 00:26:13,640 --> 00:26:15,639 You know, this is when you f... k as the fan. 586 00:26:15,640 --> 00:26:17,639 You know, you're a night rock and roll n... t. 587 00:26:17,640 --> 00:26:19,639 This is when people figure out, 588 00:26:19,640 --> 00:26:21,639 "I'm not gonna f... k make it." 589 00:26:21,640 --> 00:26:23,639 I don't know what the hell's going on right now. 590 00:26:23,640 --> 00:26:25,639 I'm nervous. 591 00:26:25,640 --> 00:26:27,639 All right, I really got to get into gear 592 00:26:27,640 --> 00:26:29,639 to get it through the rest of this thing. 593 00:26:29,640 --> 00:26:31,639 Time's coming down. 594 00:26:31,640 --> 00:26:33,639 I kind of realize I'm not in good shape. 595 00:26:33,640 --> 00:26:35,639 Guys, two minutes. Two minutes. 596 00:26:35,640 --> 00:26:41,639 I start to plate my risotto, and the next thing I know, 597 00:26:41,640 --> 00:26:43,640 it's ten, nine, eight. 598 00:26:44,640 --> 00:26:48,639 Risotto's on the plate, and I redrop my frog. 599 00:26:48,640 --> 00:26:50,639 Time is up. 600 00:26:50,640 --> 00:26:52,639 You're ten out. Hands up. 601 00:26:52,640 --> 00:26:54,639 Time's up. Hands up, including me. 602 00:26:54,640 --> 00:27:01,639 I look over, and I see how it's staring. 603 00:27:01,640 --> 00:27:03,639 And honestly, part of me is relieved. 604 00:27:03,640 --> 00:27:05,639 I'm like, "All right, the guy has no protein. He's done." 605 00:27:05,640 --> 00:27:07,640 F... k, God damn it. 606 00:27:11,640 --> 00:27:13,639 The sauce is on the plate. 607 00:27:13,640 --> 00:27:16,639 The frog legs are next to that on the plate. 608 00:27:16,640 --> 00:27:19,639 I really don't have anybody to blame but me. 609 00:27:19,640 --> 00:27:21,639 I guess I'm the one that's going home. 610 00:27:21,640 --> 00:27:26,639 The flavor is strong and tough. 611 00:27:26,640 --> 00:27:29,639 It's kind of like that a home thing, but a home I wouldn't want to live in. 612 00:27:29,640 --> 00:27:31,640 This is inedible. 613 00:27:39,640 --> 00:27:41,639 Welcome, chefs. 614 00:27:41,640 --> 00:27:45,639 I want to introduce you to Gail Simmons of Food & Wine magazine. 615 00:27:45,640 --> 00:27:49,639 Of course, you know our head judge, Chef Tom Colicchio, 616 00:27:49,640 --> 00:27:53,639 and our guest for this episode, the incredible Anthony Bourdain. 617 00:27:53,640 --> 00:27:58,639 Hello, guys. 618 00:27:58,640 --> 00:28:04,639 Tonight I prepared some seared buffalo ribeye with heirloom tomato salad, 619 00:28:04,640 --> 00:28:07,639 grilled scorpion fish with a Mediterranean salad, 620 00:28:07,640 --> 00:28:10,639 a little olive tapenade, and some potato chips. 621 00:28:10,640 --> 00:28:15,639 I had the ribeye, the razor clams, 622 00:28:15,640 --> 00:28:19,639 which I did with a sweet corn chowder, charred corn, 623 00:28:19,640 --> 00:28:23,639 and some buttered carrots, and the sauce is a black truffle sauce. 624 00:28:23,640 --> 00:28:24,640 Hello. 625 00:28:24,641 --> 00:28:27,639 Today I've prepared a pan-seared wild boar chop. 626 00:28:27,640 --> 00:28:32,639 I made a cornbread dressing and incorporated scorpion fish into it 627 00:28:32,640 --> 00:28:34,640 with a fried scorpion fish tail. 628 00:28:35,640 --> 00:28:38,639 The rack of wild boar is crusted with a sesame chili, 629 00:28:38,640 --> 00:28:40,639 and underneath it are some ginger lentils, 630 00:28:40,640 --> 00:28:43,639 and then over on the side is a seared chimpana cotta. 631 00:28:43,640 --> 00:28:49,639 I did a sort of take on a country-fried steak. 632 00:28:49,640 --> 00:28:52,639 And then there's braised greens with razor clam in between. 633 00:28:52,640 --> 00:28:57,639 I have a ostrich tartare with horseradish, a little bit of tarragon in there. 634 00:28:57,640 --> 00:29:01,639 The crab is actually plain underneath the tartare there. 635 00:29:01,640 --> 00:29:04,639 I injected the frog legs with a Cajun spice 636 00:29:04,640 --> 00:29:08,639 and made a jambalaya out of the spider crab. 637 00:29:08,640 --> 00:29:16,640 My ingredients were sea urchin and frog's legs. 638 00:29:17,640 --> 00:29:21,639 I made a sea urchin and chanterelle risotto with a sea urchin emulsion. 639 00:29:21,640 --> 00:29:24,639 Unfortunately, I wasn't able to get the frog legs on the plate in time, 640 00:29:24,640 --> 00:29:26,640 so this is what I have to present to you. 641 00:29:29,640 --> 00:29:34,639 It's embarrassing to walk up to people of those caliber and present an incomplete dish. 642 00:29:34,640 --> 00:29:36,639 All right, thank you very much. 643 00:29:36,640 --> 00:29:41,639 All right, you guys, let's eat. 644 00:29:41,640 --> 00:29:49,640 Is this the most striking looking... I mean, this makes a statement. 645 00:29:50,640 --> 00:29:51,640 It does. 646 00:29:51,640 --> 00:29:52,640 That was Leah? 647 00:29:52,640 --> 00:29:53,640 Leah, yes. 648 00:29:53,641 --> 00:29:55,639 I really liked Sandy's. I thought it was fun and playful. 649 00:29:55,640 --> 00:29:58,639 I really like the frog's legs. I think they're really nicely fried. 650 00:29:58,640 --> 00:30:01,639 CJ made one dish out of the two ingredients. 651 00:30:01,640 --> 00:30:04,639 I love the idea of a tartare in with a crab salad. 652 00:30:04,640 --> 00:30:06,639 It just wasn't a tartare and then something else on the side. 653 00:30:06,640 --> 00:30:08,639 It was all incorporated, which I thought was very interesting. 654 00:30:08,640 --> 00:30:10,639 How is Howie's sea urchin? 655 00:30:10,640 --> 00:30:13,639 Risotto's nice. I guess he had frog leg problems. 656 00:30:13,640 --> 00:30:15,639 When I did my walkthrough, I spoke to Howie, 657 00:30:15,640 --> 00:30:18,639 and he gave me the impression that everything was under control. 658 00:30:18,640 --> 00:30:21,639 He had plenty of time. I'm really surprised. 659 00:30:21,640 --> 00:30:26,639 I just tasted Clay's dish. It's probably my least favorite so far. 660 00:30:26,640 --> 00:30:28,639 This is inedible. 661 00:30:28,640 --> 00:30:33,639 The flavor of the boar is strong and tough. The seasoning is off. 662 00:30:33,640 --> 00:30:35,639 The chops look dead on arrival. 663 00:30:35,640 --> 00:30:38,639 It's kind of like out of home cooking kind of a thing, 664 00:30:38,640 --> 00:30:40,639 but a home I wouldn't want to live in. 665 00:30:40,640 --> 00:30:44,640 All right, well, I'm excited to see what the next group is going to do. 666 00:30:55,640 --> 00:30:58,639 As soon as I walk in the door, full speed ahead. 667 00:30:58,640 --> 00:31:01,639 I'm not paying attention to anybody. 668 00:31:01,640 --> 00:31:04,639 I was really focused, knew exactly what I'm going to do. 669 00:31:04,640 --> 00:31:10,639 I am here to prove my skills, my flavor profiles, and my techniques. 670 00:31:10,640 --> 00:31:16,639 We're all going into a really tough challenge on a lot of proteins 671 00:31:16,640 --> 00:31:18,639 that a lot of us aren't familiar with. 672 00:31:18,640 --> 00:31:20,639 You know, like, how do you cook alligator? I don't know. 673 00:31:20,640 --> 00:31:22,639 I've never seen that [bleep] before. 674 00:31:22,640 --> 00:31:23,640 Alligator? Yeah. 675 00:31:23,641 --> 00:31:25,639 I haven't worked with it in years. 676 00:31:25,640 --> 00:31:29,639 I choose monkfish liver as well as alligator tail. 677 00:31:29,640 --> 00:31:32,639 The extra challenge I have is to create a dish 678 00:31:32,640 --> 00:31:35,639 around two things that I have never tasted. 679 00:31:35,640 --> 00:31:38,639 This dish is either going to knock it out of the park 680 00:31:38,640 --> 00:31:40,639 and possibly win the challenge for me 681 00:31:40,640 --> 00:31:43,639 or will land me in the bottom three. I don't know. 682 00:31:43,640 --> 00:31:48,639 I have the snake and I have the eel. 683 00:31:48,640 --> 00:31:51,639 I had to butcher my stuff first. 684 00:31:51,640 --> 00:31:55,639 And whereas most people could start making their sauce right away, 685 00:31:55,640 --> 00:31:58,639 I'm butchering two things I really don't know how to butcher at all. 686 00:31:58,640 --> 00:32:02,639 Black chicken gets a little dry, so I grind the breast 687 00:32:02,640 --> 00:32:04,639 and I'm braising the legs and thighs, 688 00:32:04,640 --> 00:32:07,639 and then I'm serving it with a pu'er dough. 689 00:32:07,640 --> 00:32:10,639 I own a restaurant in Brooklyn. 690 00:32:10,640 --> 00:32:14,639 My strength is in having simple food done right. 691 00:32:14,640 --> 00:32:16,639 You know, nothing too crazy. 692 00:32:16,640 --> 00:32:19,640 I've never cooked with abalone or kangaroo. 693 00:32:20,640 --> 00:32:23,639 I'm feeling confident. It's simple, it's clean. 694 00:32:23,640 --> 00:32:26,639 How's it going? - Hi, Chef. How you doing? 695 00:32:26,640 --> 00:32:28,639 Good. What are you working on here? You have the geoduck. 696 00:32:28,640 --> 00:32:30,639 The geoduck and the black chicken. - Black chicken. All right. 697 00:32:30,640 --> 00:32:33,639 Which is pretty hard to get tender, but I'm going to try to sous-vide it. 698 00:32:33,640 --> 00:32:35,639 Okay. - Hey, Chef. 699 00:32:35,640 --> 00:32:36,640 How's it going? - Good. How you doing? 700 00:32:36,641 --> 00:32:38,639 So your ingredients are... - I got your fan filet 701 00:32:38,640 --> 00:32:39,640 and I also got some abalone. 702 00:32:39,641 --> 00:32:41,639 So I made this really cool game spice. 703 00:32:41,640 --> 00:32:43,639 And I've got my abalone here, which is best eaten raw to me. 704 00:32:43,640 --> 00:32:45,639 Now I've got to ask you a question. 705 00:32:45,640 --> 00:32:48,040 You don't strike me as the kind of guy who's used to losing. 706 00:32:48,640 --> 00:32:50,639 You're very right, sir. It's a good observation. 707 00:32:50,640 --> 00:32:53,639 So a little redemption today? - Totally. 708 00:32:53,640 --> 00:32:55,639 Cool. Take care, man. 709 00:32:55,640 --> 00:32:58,639 This group here seemed pretty confident, 710 00:32:58,640 --> 00:33:00,639 which is interesting because this was the second group 711 00:33:00,640 --> 00:33:04,639 and they were choosing ingredients that they were probably less familiar with. 712 00:33:04,640 --> 00:33:05,640 I checked in on Brian. 713 00:33:05,641 --> 00:33:08,639 He went out on a limb and chose eel and snake. 714 00:33:08,640 --> 00:33:13,639 If he can get the kind of flavors that he's looking for, it could be interesting. 715 00:33:13,640 --> 00:33:15,639 Dal, you know, he's definitely nervous. 716 00:33:15,640 --> 00:33:17,639 It's all going to come down to execution. 717 00:33:17,640 --> 00:33:18,640 Try this one. 718 00:33:18,641 --> 00:33:22,639 Damn. - Three flavors. Awesome, huh? 719 00:33:22,640 --> 00:33:23,640 Oh, damn. 720 00:33:23,641 --> 00:33:28,639 Less than five minutes to go. Less than five minutes to go. 721 00:33:28,640 --> 00:33:29,640 Less than five minutes to go. 722 00:33:29,641 --> 00:33:37,641 Check out Brian. 723 00:33:48,640 --> 00:33:54,640 And I can begin to see the fluster on Brian's face because he's seeing that old (bleep) 724 00:33:56,640 --> 00:33:57,640 (bleep) 725 00:33:57,641 --> 00:34:00,639 Bust it. - No way. 726 00:34:00,640 --> 00:34:07,639 Time is up. 727 00:34:07,640 --> 00:34:10,639 Utensils down. Hands up. 728 00:34:10,640 --> 00:34:12,639 (bleep) blew it, dude. 729 00:34:12,640 --> 00:34:17,639 When they said time, I was like, "Nice work. You're going home." 730 00:34:17,640 --> 00:34:21,640 I got a little too ambitious. 731 00:34:22,640 --> 00:34:25,639 I had a great dish that I just didn't get plated. 732 00:34:25,640 --> 00:34:33,640 Well, the two ingredients that I chose were ostrich fan filet and abalone. 733 00:34:47,640 --> 00:34:52,639 Did a nice game spice on the ostrich, seared it, put it with a little bit of heirloom tomato risotto, 734 00:34:52,640 --> 00:34:54,639 fresh abalone sauce, little salad on top. 735 00:34:54,640 --> 00:34:56,639 Thank you. - Thanks. 736 00:34:56,640 --> 00:35:03,639 We have the hair of medusa, eyes with fries right there with a little bit of sriracha and lime aioli. 737 00:35:03,640 --> 00:35:06,639 And then you have a little bit of the sea eel right there. 738 00:35:06,640 --> 00:35:09,639 That was going to have this beautiful miso and blood orange salad on top of that. 739 00:35:09,640 --> 00:35:11,639 Unfortunately, ran a little short on time on that. 740 00:35:11,640 --> 00:35:15,639 And then that is the electric venom soup right there. 741 00:35:15,640 --> 00:35:20,639 That is a broth that I made by combining the two and adding a little bit of Asian flair to it. 742 00:35:20,640 --> 00:35:28,640 The abalone is served as a fritter and the kangaroo is seared. 743 00:35:29,640 --> 00:35:33,639 And I made just a very delicate green vegetable and herb sauce. 744 00:35:33,640 --> 00:35:36,640 And it's accompanied with a herb salad. 745 00:35:38,640 --> 00:35:45,639 I braised the thigh and leg of the chicken and then I marinated the breast in a brine. 746 00:35:45,640 --> 00:35:46,640 And then I pan seared that. 747 00:35:46,641 --> 00:35:51,639 I did a ceviche of the goy duck with a cool cucumber and red pepper salad. 748 00:35:51,640 --> 00:35:59,639 The black chicken is slow cooked sous vide and the goy duck is sliced raw with fennel. 749 00:35:59,640 --> 00:36:04,639 I took the innards, made that little streak of sauce and that will bind both dishes together with ginger and scallion. 750 00:36:04,640 --> 00:36:06,639 I have three dishes there. 751 00:36:06,640 --> 00:36:11,639 The first one is kangaroo alone seared on top of a sweet potato pudding. 752 00:36:11,640 --> 00:36:18,639 The second one is a poached egg in chive oil topped with the monkfish back and chopped liver. 753 00:36:18,640 --> 00:36:24,639 And then ostrich carpaccio with the monkfish chopped liver and dukka. 754 00:36:24,640 --> 00:36:28,639 I got the privilege of being last. 755 00:36:28,640 --> 00:36:35,639 I ended up making a monkfish liver granite smith apple hash, sherry vinegar gastrique and an olive oil poached shallot. 756 00:36:35,640 --> 00:36:37,639 And leek salad on top. 757 00:36:37,640 --> 00:36:38,640 Thank you. 758 00:36:38,640 --> 00:36:39,640 Thank you. 759 00:36:39,641 --> 00:36:41,639 Alright, thanks very much. 760 00:36:41,640 --> 00:36:43,639 We look forward to tasting your food. 761 00:36:43,640 --> 00:36:51,639 You know, you were ogling this and I've been ogling it. 762 00:36:51,640 --> 00:36:53,639 I figured the innards we're getting. 763 00:36:53,640 --> 00:36:54,640 Thank you. 764 00:36:54,640 --> 00:36:55,640 It's good. 765 00:36:55,641 --> 00:37:02,639 I have Tre's ostrich and abalone and the meat is perfect. 766 00:37:02,640 --> 00:37:03,640 It's seasoned well. 767 00:37:03,641 --> 00:37:05,639 The risotto garnish is just enough. 768 00:37:05,640 --> 00:37:08,639 It's not too sticky and the abalone is really crunchy. 769 00:37:08,640 --> 00:37:09,640 I think it's a good dish. 770 00:37:09,641 --> 00:37:17,639 I've got Hung's black chicken and geoduck and I have to say I'm really impressed. 771 00:37:17,640 --> 00:37:20,639 Really creative use of ingredients. 772 00:37:20,640 --> 00:37:22,639 Whose dish is this that I'm eating? 773 00:37:22,640 --> 00:37:23,640 That's Del's. 774 00:37:23,641 --> 00:37:25,639 The alligator is super tough. 775 00:37:25,640 --> 00:37:26,640 Yeah. 776 00:37:26,641 --> 00:37:30,639 Okay, this is the eagle and rattlesnake. 777 00:37:30,640 --> 00:37:31,640 Brian's dish. 778 00:37:31,641 --> 00:37:33,639 I would love this dish if I was drunk. 779 00:37:33,640 --> 00:37:35,639 You know, I feel I should be eating it at the bar. 780 00:37:35,640 --> 00:37:40,639 Alright, well let's go to our first judges table and see what becomes of it. 781 00:37:40,640 --> 00:37:46,639 What is your major malfunction? 782 00:37:46,640 --> 00:37:47,640 I'm not really sure. 783 00:37:47,641 --> 00:37:49,639 Not everything needs full color. 784 00:37:49,640 --> 00:37:50,640 Everything was tasting great. 785 00:37:50,640 --> 00:37:51,640 You son of a bitch. 786 00:37:51,641 --> 00:37:57,639 Not a bad start. 787 00:37:57,640 --> 00:37:58,640 No. 788 00:37:58,641 --> 00:38:01,639 I mean, not all of it was delicious and what I wanted to eat at that moment, 789 00:38:01,640 --> 00:38:03,639 but it was really fun to see what everyone did. 790 00:38:03,640 --> 00:38:06,639 The level of the chefs as a whole, very high. 791 00:38:06,640 --> 00:38:07,640 Yeah. 792 00:38:07,640 --> 00:38:08,640 Very high. 793 00:38:08,641 --> 00:38:11,639 I thought it was a promising start with a lot of nice surprises. 794 00:38:11,640 --> 00:38:15,639 You look at their technical abilities and some of them are just really downright impressive. 795 00:38:15,640 --> 00:38:23,640 For the most part, I think a couple of the dishes that didn't work for me, 796 00:38:26,640 --> 00:38:29,639 it was not failure of technique or execution. 797 00:38:29,640 --> 00:38:31,639 It was failure of nerve. 798 00:38:31,640 --> 00:38:35,639 I mean, you mentioned that you like the claw on Sara's dish. 799 00:38:35,640 --> 00:38:37,639 The dish I thought was good. 800 00:38:37,640 --> 00:38:39,639 Just as a presentation, I kind of thought it was neat. 801 00:38:39,640 --> 00:38:40,640 Really? 802 00:38:40,640 --> 00:38:41,640 I love that claw. 803 00:38:41,641 --> 00:38:43,639 I thought that's kind of a bold statement. 804 00:38:43,640 --> 00:38:45,639 Tells me I am not a supermarket chicken. 805 00:38:45,640 --> 00:38:46,640 Fair enough. 806 00:38:46,641 --> 00:38:48,639 And it also speaks of a certain confidence. 807 00:38:48,640 --> 00:38:49,640 You're lucky we didn't get the beak. 808 00:38:49,640 --> 00:38:50,640 That's right. 809 00:38:50,641 --> 00:38:54,639 Alright, well let's speak specifically about the ones we like the best. 810 00:38:54,640 --> 00:38:55,640 Tony? 811 00:38:55,641 --> 00:38:59,639 I thought Hung's black chicken with geoduck was really sophisticated at it all. 812 00:38:59,640 --> 00:39:03,639 Good flavor, inventive use of ingredients, pretty flawless. 813 00:39:03,640 --> 00:39:05,639 Tiny criticism of Hung's dish. 814 00:39:05,640 --> 00:39:09,639 There could have been a little bit of color on the plate just for a little bit of a contrast. 815 00:39:09,640 --> 00:39:10,640 Tre's dish? 816 00:39:10,641 --> 00:39:14,639 That was a dish that had color, really mature use of flavor. 817 00:39:14,640 --> 00:39:19,639 It was not a classical combination of ingredients by any means, but it tasted very classical. 818 00:39:19,640 --> 00:39:20,640 It was perfectly executed. 819 00:39:20,640 --> 00:39:21,640 It looked good. 820 00:39:21,641 --> 00:39:24,639 Okay, well I think we're pretty clear on who our favorites are. 821 00:39:24,640 --> 00:39:25,640 Sure. 822 00:39:25,640 --> 00:39:26,640 I'm gonna go get them. 823 00:39:26,640 --> 00:39:27,640 Great. 824 00:39:27,641 --> 00:39:35,641 We'd like to see two of you. 825 00:39:36,640 --> 00:39:38,639 Hung. 826 00:39:38,640 --> 00:39:40,639 And Tre. 827 00:39:40,640 --> 00:39:48,640 I tasted Hung's food. 828 00:39:51,640 --> 00:39:53,639 I knew he would be in the finals with me. 829 00:39:53,640 --> 00:39:55,639 It was just right there, clear as day. 830 00:39:55,640 --> 00:39:58,639 And it's like, this is gonna be the guy who's gonna be right there next to me. 831 00:39:58,640 --> 00:40:01,639 Through challenge, through challenge, through challenge. 832 00:40:01,640 --> 00:40:02,640 It's just gonna be him. 833 00:40:02,641 --> 00:40:06,639 I don't feel like anybody else in this competition can outcook me. 834 00:40:06,640 --> 00:40:08,639 Congratulations. 835 00:40:08,640 --> 00:40:11,639 The two of you were our favorites in this challenge. 836 00:40:11,640 --> 00:40:13,639 You can smile! 837 00:40:13,640 --> 00:40:20,639 Okay, what I want to ask both of you is, you know, this was about first impressions. 838 00:40:20,640 --> 00:40:23,639 Are you both satisfied? 839 00:40:23,640 --> 00:40:25,639 I was definitely satisfied. 840 00:40:25,640 --> 00:40:29,639 I tasted the dish in my head, and it came out just the way it did. 841 00:40:29,640 --> 00:40:31,639 What did you think about the appearance of your dish? 842 00:40:31,640 --> 00:40:34,639 Because the one thing that we've noticed was the beigeness. 843 00:40:34,640 --> 00:40:35,640 I was happy with it. 844 00:40:35,641 --> 00:40:37,639 Not everything needs full color. 845 00:40:37,640 --> 00:40:39,639 Just because if color's not there, the food is good. 846 00:40:39,640 --> 00:40:40,640 That's the final product. 847 00:40:40,641 --> 00:40:43,639 You might eat with your eyes first, but it's your stomach. 848 00:40:43,640 --> 00:40:44,640 It's your mouth. It's what tastes it. 849 00:40:44,640 --> 00:40:45,640 Tre? 850 00:40:45,641 --> 00:40:47,639 I was very much in my comfort zone. 851 00:40:47,640 --> 00:40:51,639 I was just really amazed by the fume. 852 00:40:51,640 --> 00:40:54,639 Once it came down, I felt like, "Oh, yeah. I've got an edge here." 853 00:40:54,640 --> 00:40:57,639 It was really an amazing way to incorporate the abalone, too. 854 00:40:57,640 --> 00:40:59,639 Did you guys see each other's dishes at all? 855 00:40:59,640 --> 00:41:02,639 Oh, man. I tasted his, and I was just in love. 856 00:41:02,640 --> 00:41:03,640 I was just like, "Wow." 857 00:41:03,641 --> 00:41:07,639 I mean, to me, it just amazed me what he did with that geoduck. 858 00:41:07,640 --> 00:41:08,640 Thanks. 859 00:41:08,641 --> 00:41:13,639 You know, both in season one and in season two, 860 00:41:13,640 --> 00:41:16,639 the chef who won the first elimination challenge 861 00:41:16,640 --> 00:41:18,639 went on to win the title of top chef. 862 00:41:18,640 --> 00:41:20,639 But no pressure, really. 863 00:41:20,640 --> 00:41:22,639 Tony? 864 00:41:22,640 --> 00:41:26,639 I want to stress again how good both contributions were. 865 00:41:26,640 --> 00:41:28,639 Hungry Food was impeccable. 866 00:41:28,640 --> 00:41:31,639 If you were missing anything, it was color. 867 00:41:31,640 --> 00:41:36,639 And Tre, yours was perhaps a little more conservative. 868 00:41:36,640 --> 00:41:41,639 But I have to say, you brought together color, flavor, texture, 869 00:41:41,640 --> 00:41:45,639 and two very different main ingredients in a really impressive way. 870 00:41:45,640 --> 00:41:48,639 I think the judges, all of us, felt the same way. 871 00:41:48,640 --> 00:41:55,639 Ultimately, Tre, to you. 872 00:41:55,640 --> 00:41:56,640 Thank you. 873 00:41:56,640 --> 00:41:57,640 Congratulations. 874 00:41:57,640 --> 00:41:58,640 Thank you. 875 00:41:58,640 --> 00:41:59,640 I feel awesome. 876 00:41:59,641 --> 00:42:04,639 I'm glad it's a very big, big redemption from the quickfire challenge. 877 00:42:04,640 --> 00:42:09,639 Tre, as today's winner, you get a stack of my collected work, 878 00:42:09,640 --> 00:42:12,639 all signed with obscene doodles inside. 879 00:42:12,640 --> 00:42:16,639 And next time you and I are in New York at the same time, 880 00:42:16,640 --> 00:42:20,639 I'm taking you out for late night yakitori and getting you savage drunk. 881 00:42:20,640 --> 00:42:26,639 Okay, so now I'm going to have to ask you to send back some of your colleagues. 882 00:42:26,640 --> 00:42:29,639 You want to know what? 883 00:42:29,640 --> 00:42:32,639 If this is the end, I'd rather have it be for something like this 884 00:42:32,640 --> 00:42:36,639 than have it be for something like me putting out some food that is garbage. 885 00:42:36,640 --> 00:42:37,640 You know what I'm saying? 886 00:42:37,640 --> 00:42:38,640 Because, you want to know what? 887 00:42:38,641 --> 00:42:40,639 That can happen to anybody. 888 00:42:40,640 --> 00:42:43,639 Good guy. 889 00:42:43,640 --> 00:42:51,639 They did, unfortunately, want to talk to a few other people. 890 00:42:51,640 --> 00:42:55,639 Howie. 891 00:42:55,640 --> 00:42:57,639 Brian. 892 00:42:57,640 --> 00:42:59,639 And also, Clay. 893 00:42:59,640 --> 00:43:03,639 Dale. 894 00:43:03,640 --> 00:43:06,639 Good job. Congratulations. 895 00:43:06,640 --> 00:43:07,720 Good luck. Good luck, guys. 896 00:43:08,640 --> 00:43:10,639 [Tre's Kitchen] 897 00:43:10,640 --> 00:43:18,640 You four have the least favorite dishes in this challenge. 898 00:43:21,640 --> 00:43:26,639 Brian, why do you think you're here? 899 00:43:26,640 --> 00:43:29,639 I got a little excited when I took the dueling snakes 900 00:43:29,640 --> 00:43:34,639 and I made my dishes far too complicated for the amount of time that I had. 901 00:43:34,640 --> 00:43:35,640 Why the decision to fry them? 902 00:43:35,641 --> 00:43:39,639 To fry because I knew that they had the elasticity that they could handle the fry, 903 00:43:39,640 --> 00:43:41,639 although the snake actually got a little bit tough on me. 904 00:43:41,640 --> 00:43:44,639 You say that they held up well against the frying. 905 00:43:44,640 --> 00:43:47,639 I actually think anything holds up well against frying. 906 00:43:47,640 --> 00:43:50,639 You could fry my toe and batter it well and it would taste good. 907 00:43:50,640 --> 00:43:54,639 I love cooking stuff on a bone and I think you missed a perfect opportunity to keep it on a bone. 908 00:43:54,640 --> 00:44:00,639 I scored them very nicely and what I was trying to get was I was trying to expose the ribs on them 909 00:44:00,640 --> 00:44:03,639 and I spent a little bit too long on doing that and they came out nice, 910 00:44:03,640 --> 00:44:06,639 but the problem was the ribs didn't come exposed like I had wanted them to 911 00:44:06,640 --> 00:44:08,639 because I was going to have the dueling ribs up here. 912 00:44:08,640 --> 00:44:09,640 How did it taste? 913 00:44:09,640 --> 00:44:10,640 It tasted great. 914 00:44:10,640 --> 00:44:11,640 And you didn't serve it to us? 915 00:44:11,641 --> 00:44:15,639 Everything was tasting great, it just didn't get all, I did too much and couldn't get it on the dish. 916 00:44:15,640 --> 00:44:21,639 Only thing worse than a wrong decision is dithering about whether or not it was the wrong decision. 917 00:44:21,640 --> 00:44:22,640 Right, or second guessing yourself. 918 00:44:22,641 --> 00:44:26,639 Dale, tell us why you think you're here. 919 00:44:26,640 --> 00:44:30,639 First, I think my lack of knowledge about the products that I had. 920 00:44:30,640 --> 00:44:34,639 My strategy was to come up with something fairly neutral. 921 00:44:34,640 --> 00:44:40,639 Once I kind of tasted the items to kind of see if I could, I guess not just get by. 922 00:44:40,640 --> 00:44:42,639 How did you come up with what you did to the alligator? 923 00:44:42,640 --> 00:44:47,639 Alligator, the only thing that I was concerned about is I did not understand the texture of the meat. 924 00:44:47,640 --> 00:44:51,639 I seared off a few different pieces of meat and I thought cooked all the way through was just, 925 00:44:51,640 --> 00:44:53,639 I just really did not like the texture. 926 00:44:53,640 --> 00:44:56,639 Keeping it medium rare, so it was a big problem for us. 927 00:44:56,640 --> 00:44:59,639 It was chewy and we all agreed on it. 928 00:44:59,640 --> 00:45:04,639 When you played it safe, you tried to cruise through this challenge without being the worst. 929 00:45:04,640 --> 00:45:07,639 Howie? 930 00:45:07,640 --> 00:45:10,639 I know I'm here because I did not complete the assignment. 931 00:45:10,640 --> 00:45:11,640 What happened? 932 00:45:11,641 --> 00:45:17,639 I had the frog legs next to the dishes when we ran out of time. 933 00:45:17,640 --> 00:45:21,639 I mean, you really cut it close, but how did you not get those items on the plate? 934 00:45:21,640 --> 00:45:22,640 I mean, this is crucial. 935 00:45:22,641 --> 00:45:25,639 The frog legs, they were 95% there. 936 00:45:25,640 --> 00:45:32,639 I just wanted to re-crisp them because I just, you know what, I was focusing more on trying to make sure everything was as perfect as I could make it. 937 00:45:32,640 --> 00:45:33,640 I have a question. 938 00:45:33,640 --> 00:45:34,640 Sure. 939 00:45:34,641 --> 00:45:36,639 What is your major malfunction? 940 00:45:36,640 --> 00:45:38,639 What is my major malfunction? 941 00:45:38,640 --> 00:45:40,639 I mean, what is the first rule of the restaurant business? 942 00:45:40,640 --> 00:45:42,639 You show up on time. 943 00:45:42,640 --> 00:45:43,640 What's the second rule of the business? 944 00:45:43,641 --> 00:45:46,639 You have your stuff in the window on time at the same time as everybody else. 945 00:45:46,640 --> 00:45:47,640 Am I wrong? 946 00:45:47,640 --> 00:45:48,640 No, not at all. 947 00:45:48,640 --> 00:45:49,640 One plate here. 948 00:45:49,640 --> 00:45:50,640 I want my food now. 949 00:45:50,640 --> 00:45:51,640 I want it hot. 950 00:45:51,640 --> 00:45:52,640 I want it, I want what I want. 951 00:45:52,640 --> 00:45:53,640 That's fair enough. 952 00:45:53,641 --> 00:45:59,639 In your book, though, you know, there's a little part that says about Ecuadorian line cooks, I believe, Ecuadorian. 953 00:45:59,640 --> 00:46:00,640 Oh, that's unfair, man. 954 00:46:00,640 --> 00:46:01,640 Wait a minute. 955 00:46:01,640 --> 00:46:02,640 Wait a minute. 956 00:46:02,640 --> 00:46:03,640 And what does it say? 957 00:46:03,641 --> 00:46:08,639 It says you can yell at this person, at this person, and they'll give it to you when it's wrong. 958 00:46:08,640 --> 00:46:12,639 But these particular people, they give it to you when it's right. 959 00:46:12,640 --> 00:46:13,640 You son of a bitch. 960 00:46:13,640 --> 00:46:14,640 Rubble. 961 00:46:14,641 --> 00:46:16,639 Well, you want it fast and you want it right. 962 00:46:16,640 --> 00:46:18,639 Of course I want it fast and I want it right. 963 00:46:18,640 --> 00:46:25,639 And believe me, it kills me that a matter of seconds stands between, you know, me possibly moving on to the next round or going home. 964 00:46:25,640 --> 00:46:29,639 Those last few seconds got the best of me. 965 00:46:29,640 --> 00:46:31,639 Clay, why do you think you're here? 966 00:46:31,640 --> 00:46:33,639 I'm not really sure. 967 00:46:33,640 --> 00:46:35,639 You know, I stand behind my dish. 968 00:46:35,640 --> 00:46:37,639 Could have possibly been better, obviously. 969 00:46:37,640 --> 00:46:42,639 When I checked in on you, there was about 40 minutes left and you already had the wild boar cooked. 970 00:46:42,640 --> 00:46:43,640 Right. 971 00:46:43,641 --> 00:46:45,639 Did you think it was cooked correctly at that point or when we served it? 972 00:46:45,640 --> 00:46:48,639 My intentions was to sear it and par cook it. 973 00:46:48,640 --> 00:46:51,639 What were you aiming for as far as the doneness of it? 974 00:46:51,640 --> 00:46:55,639 I was going for more of a not well done at all. 975 00:46:55,640 --> 00:47:00,639 I think I should have kept them, you know, two bones or three bones as opposed to cutting them so thin. 976 00:47:00,640 --> 00:47:05,639 You serve at a wedding party of 150, you par cook your chops. 977 00:47:05,640 --> 00:47:07,639 Wild boar is a beautiful thing. 978 00:47:07,640 --> 00:47:09,639 Why are you par cooking your chops? 979 00:47:09,640 --> 00:47:12,639 I was playing it too safe. 980 00:47:12,640 --> 00:47:14,639 So, are you still standing behind your dish? 981 00:47:14,640 --> 00:47:19,639 I'm standing behind my dish, but I think a good chef can notice his own mistakes at the same time. 982 00:47:19,640 --> 00:47:22,639 You keep saying you stand behind the dish, but you keep backtracking. 983 00:47:22,640 --> 00:47:24,639 I tell you, the stuffing was really inedible. 984 00:47:24,640 --> 00:47:27,639 For me, it wasn't the stuffing that was the worst part. It was the chop. 985 00:47:27,640 --> 00:47:31,639 This was not a conceptual problem. This was a problem of fundamentals. 986 00:47:31,640 --> 00:47:35,639 It's overcooked, too thin, not good. 987 00:47:35,640 --> 00:47:41,639 Okay, thank you very much. We'll call you all back when we're ready. 988 00:47:41,640 --> 00:47:42,640 Thank you. 989 00:47:42,640 --> 00:47:43,640 Thanks. 990 00:47:45,640 --> 00:47:48,639 [Brian's Kitchen] 991 00:47:48,640 --> 00:47:52,639 Where do we begin? 992 00:47:52,640 --> 00:47:58,639 You know, Brian, he had the two knockout ingredients. He had the snake and the eel. 993 00:47:58,640 --> 00:48:03,639 I was disappointed to see him fry the rattlesnake, but it tasted fine. 994 00:48:03,640 --> 00:48:06,639 Yeah, but don't you think he could have fried anything and it would have tasted like that? 995 00:48:06,640 --> 00:48:10,639 You have these stupendous ingredients like eel and rattlesnake. 996 00:48:10,640 --> 00:48:14,639 There was not a single egregious food crime on that plate. 997 00:48:14,640 --> 00:48:19,639 Dale's dish. Alligator needs to be cooked a certain way. Alligator can be really tough. 998 00:48:19,640 --> 00:48:22,639 He found himself in over his head and made some smart decisions. 999 00:48:22,640 --> 00:48:26,639 I think Dale stated very eloquently, I think better than I could, 1000 00:48:26,640 --> 00:48:29,639 exactly where he went wrong on this dish and what he could have done better. 1001 00:48:29,640 --> 00:48:31,639 His taste level's a little suspect here. 1002 00:48:31,640 --> 00:48:37,639 Clay, I mean, I found it interesting that, you know, his first statement through, 1003 00:48:37,640 --> 00:48:40,639 he stands by his dish, dig a little bit, and all of a sudden he's backing off of it 1004 00:48:40,640 --> 00:48:42,639 and he starts making excuses. 1005 00:48:42,640 --> 00:48:45,639 Clay had a good concept. He had an idea. 1006 00:48:45,640 --> 00:48:47,639 And I think that he just couldn't pull the trigger. 1007 00:48:47,640 --> 00:48:51,639 The basic technical skill wasn't there to execute. 1008 00:48:51,640 --> 00:48:54,639 He pulled the trigger 40 minutes early and he ended up a prison chow. 1009 00:48:54,640 --> 00:48:57,639 At the table, my first reaction was, "This isn't edible." 1010 00:48:57,640 --> 00:49:01,639 Those chops, that was like economy class of, you know, Air Cambodia. 1011 00:49:01,640 --> 00:49:03,639 Yeah, yeah. 1012 00:49:03,640 --> 00:49:06,639 I need a punching bag. Shot of whiskey. 1013 00:49:06,640 --> 00:49:07,640 Anybody on that? 1014 00:49:07,641 --> 00:49:09,639 The other big issue is how he left something off the plate. 1015 00:49:09,640 --> 00:49:13,639 He should have had time. There was no excuse for not getting it done. 1016 00:49:13,640 --> 00:49:17,639 Most frustrating piece of that is that the risotto he did cook was really tasty. 1017 00:49:17,640 --> 00:49:21,639 So it makes me think how unfortunate it is because chances are that 1018 00:49:21,640 --> 00:49:24,639 what he was putting to accompany it would have been tasty too. 1019 00:49:24,640 --> 00:49:26,639 It was a serious failure. 1020 00:49:26,640 --> 00:49:29,639 Well, what is the greater crime, though? Leaving something off the plate? 1021 00:49:29,640 --> 00:49:31,639 Or Clay's dish. 1022 00:49:31,640 --> 00:49:35,639 How he would have been better off putting the frog legs on the plate. 1023 00:49:35,640 --> 00:49:36,640 Right. 1024 00:49:36,641 --> 00:49:40,639 I think Clay would have been better off leaving those damn chops off the plate. 1025 00:49:40,640 --> 00:49:44,639 Do you send Howie home? I mean, I look at Howie and say, 1026 00:49:44,640 --> 00:49:49,639 based on what he's served us, he does have a lot of potential 1027 00:49:49,640 --> 00:49:51,639 and he's clearly, I think, a better chef than Clay. 1028 00:49:51,640 --> 00:49:54,639 He gave us half of a really good dish. 1029 00:49:54,640 --> 00:49:56,639 He failed. It was a failure. 1030 00:49:56,640 --> 00:50:01,639 He rightly is right at the precipice and looking all the way down. 1031 00:50:01,640 --> 00:50:08,639 [Music] 1032 00:50:08,640 --> 00:50:16,640 All four of you are here because you got noticed for all the wrong reasons. 1033 00:50:22,640 --> 00:50:25,639 Clay, you told us that you stand behind your dish, 1034 00:50:25,640 --> 00:50:28,639 but when push comes to shove, you start to back down off it pretty quickly. 1035 00:50:28,640 --> 00:50:31,639 Chops were overcooked. They were definitely cut too thin. 1036 00:50:31,640 --> 00:50:33,639 It was a tough dish to really get down. 1037 00:50:33,640 --> 00:50:37,639 Howie, you know why you're here. 1038 00:50:37,640 --> 00:50:40,639 Chefs can't leave parts of the dish off the menu. 1039 00:50:40,640 --> 00:50:42,639 It's not a restaurant situation. This is a challenge. 1040 00:50:42,640 --> 00:50:46,639 And again, part of that challenge was to get everything on the plate. 1041 00:50:46,640 --> 00:50:48,639 But you definitely got noticed. 1042 00:50:48,640 --> 00:50:52,639 Brian, that dish was kind of all over the place. 1043 00:50:52,640 --> 00:50:55,639 You know, it was a plate of fried food for the most part. 1044 00:50:55,640 --> 00:50:58,639 Top chefs, about more than just making a plate of fried food. 1045 00:50:58,640 --> 00:51:06,639 Dale, you know, I was surprised to hear you say that you tried the alligator several times 1046 00:51:06,640 --> 00:51:08,639 and you settled on what you thought was the best one. 1047 00:51:08,640 --> 00:51:10,639 The alligator is why you were here. 1048 00:51:10,640 --> 00:51:13,639 You know, somewhere along the line, you got to find taste level here. 1049 00:51:13,640 --> 00:51:18,640 In the end, someone has to go. 1050 00:51:19,640 --> 00:51:21,639 [Clears throat] 1051 00:51:21,640 --> 00:51:28,639 Clay, please pack your knives and go. 1052 00:51:28,640 --> 00:51:32,639 Thank you for the opportunity. 1053 00:51:32,640 --> 00:51:34,639 It's an honor to have been here. 1054 00:51:34,640 --> 00:51:35,640 Good luck to you. 1055 00:51:35,641 --> 00:51:38,639 Being the first one to leave, I feel very disappointed. 1056 00:51:38,640 --> 00:51:42,639 I guess not being able to get over my nerves is what's really killed me. 1057 00:51:42,640 --> 00:51:43,640 Thank you. 1058 00:51:43,641 --> 00:51:46,639 I had a lot of really good laughs and feel like I, 1059 00:51:46,640 --> 00:51:50,639 even in such a small amount of time, made some already really close friends. 1060 00:51:50,640 --> 00:51:58,640 If I could learn anything from my father, it's to go with your heart and do what you know is right. 1061 00:52:01,640 --> 00:52:04,639 But I think he already knows I'm a top chef. 1062 00:52:04,640 --> 00:52:07,639 Either way, I don't need a fancy title. 1063 00:52:07,640 --> 00:52:14,640 This season on Top Chef. 1064 00:52:15,640 --> 00:52:17,639 The kitchen can get so crazy. 1065 00:52:17,640 --> 00:52:18,640 Whoa! 1066 00:52:18,641 --> 00:52:20,639 First one, underneath that. Right beside that. 1067 00:52:20,640 --> 00:52:21,640 Hot behind, hot behind. 1068 00:52:21,641 --> 00:52:26,639 It's anybody's game. Everyone here is a badass. 1069 00:52:26,640 --> 00:52:28,639 The type of food I'm known for, my pasta. 1070 00:52:28,640 --> 00:52:29,640 Rustic. 1071 00:52:29,640 --> 00:52:30,640 Cheesy and gooey. 1072 00:52:30,640 --> 00:52:31,640 Experimental. 1073 00:52:31,640 --> 00:52:32,640 Shellfish. 1074 00:52:32,640 --> 00:52:33,640 Spicy. 1075 00:52:33,640 --> 00:52:34,640 Reinvented. 1076 00:52:34,640 --> 00:52:35,640 Very simple. 1077 00:52:35,640 --> 00:52:36,640 Yeah, it's simple, but my monkey can do that. 1078 00:52:36,641 --> 00:52:38,639 Oh yeah. 1079 00:52:38,640 --> 00:52:40,639 This is terrible. 1080 00:52:40,640 --> 00:52:41,640 It's terrible. 1081 00:52:41,641 --> 00:52:44,639 This is Top Chef 3 and it's just this mean business. 1082 00:52:44,640 --> 00:52:46,639 Good enough is just not going to cut it here. 1083 00:52:46,640 --> 00:52:49,639 It was the sauces. That's what killed me. 1084 00:52:49,640 --> 00:52:50,640 This is like nothing. 1085 00:52:50,641 --> 00:52:52,639 It's scallop sashimi. 1086 00:52:52,640 --> 00:52:54,639 Pan roasted fruit stemmer. 1087 00:52:54,640 --> 00:52:56,639 All of our reputations are at stake as chefs. 1088 00:52:56,640 --> 00:52:58,639 I absolutely hated it. 1089 00:52:58,640 --> 00:53:03,639 Things I would never use in my kitchen. 1090 00:53:03,640 --> 00:53:04,640 Micah is starting to bug the s♪♪♪ out of me. 1091 00:53:04,641 --> 00:53:08,639 You don't get it. I can't say a thing to you and I can't say a thing to him. 1092 00:53:08,640 --> 00:53:09,640 Competition brings out the animal in me. 1093 00:53:09,641 --> 00:53:12,639 Next time I'm here, you better step up and bring it. 1094 00:53:12,640 --> 00:53:13,640 Now it's on. 1095 00:53:13,640 --> 00:53:14,640 Bye man. 1096 00:53:14,641 --> 00:53:16,639 Everybody's here to win and there's only one spot. 1097 00:53:16,640 --> 00:53:17,640 What do you want me to do? 1098 00:53:17,640 --> 00:53:18,640 Clean up after yourself. 1099 00:53:18,641 --> 00:53:20,639 Shake somebody's f♪♪♪ing hand to be a man. 1100 00:53:20,640 --> 00:53:21,640 You be a f♪♪♪ing man. 1101 00:53:21,641 --> 00:53:23,639 Get the f♪♪♪ing camera out of here. 1102 00:53:23,640 --> 00:53:30,639 For more about the recipes seen tonight, go to bravotv.com. 1103 00:53:30,640 --> 00:53:38,640 [Music] 1104 00:53:39,305 --> 00:54:39,413