"Top Chef" Line Cook for a Day

1 00:00:03,742 --> 00:00:05,526 Previously onTop Chef... 2 00:00:06,484 --> 00:00:08,833 This is actually really exciting! 3 00:00:08,834 --> 00:00:10,009 - Battered? - Panko? 4 00:00:10,010 --> 00:00:11,706 - Toro? - Toro is correct. 5 00:00:11,707 --> 00:00:14,361 For your Elimination Challenge, we want you to deconstruct 6 00:00:14,362 --> 00:00:16,711 these treats, but to make a savory dish. 7 00:00:16,712 --> 00:00:17,973 Okay. 8 00:00:19,715 --> 00:00:21,237 Starting to smell good in here, chefs. 9 00:00:21,238 --> 00:00:22,456 That's just me, chef. 10 00:00:22,457 --> 00:00:24,110 Colonel Sanders ain't got sh-- 11 00:00:24,111 --> 00:00:25,807 on my 13 herbs and spices. 12 00:00:25,808 --> 00:00:27,809 This is based on a Guyanese Christmas dish. 13 00:00:27,810 --> 00:00:29,593 There's a lot of, like, Christmas spices in it. 14 00:00:29,594 --> 00:00:32,640 Tristen continues to impress me with his level of skill. 15 00:00:32,641 --> 00:00:35,426 They really turned it around on the figgy duff. 16 00:00:36,210 --> 00:00:37,993 How's your duck looking? 17 00:00:37,994 --> 00:00:39,865 The outside is a little over. 18 00:00:40,431 --> 00:00:43,085 Duck was just super problematic for me. 19 00:00:43,086 --> 00:00:45,305 It was almost impossible to chew. 20 00:00:45,306 --> 00:00:47,089 -Yeah. - I don't wanna argue with 21 00:00:47,090 --> 00:00:48,744 my knife about the duck. 22 00:00:49,440 --> 00:00:52,007 One plate is missing sauce. 23 00:00:53,314 --> 00:00:55,489 For me, the duck was under. 24 00:00:55,490 --> 00:00:57,665 I wish I'd gotten that jus. 25 00:00:57,666 --> 00:00:59,450 And the winner is... 26 00:01:00,321 --> 00:01:02,453 Tristen. 27 00:01:03,498 --> 00:01:04,542 Zubair... 28 00:01:05,500 --> 00:01:06,979 please pack your knives and go. 29 00:01:07,806 --> 00:01:09,590 But don't just leave the kitchen yet, 30 00:01:09,591 --> 00:01:11,549 because Last Chance Kitchen is starting right now. 31 00:01:13,377 --> 00:01:15,683 Eleven chefs remain to compete 32 00:01:15,684 --> 00:01:17,772 in the ultimate culinary showdown. 33 00:01:17,773 --> 00:01:19,295 At stake for the winner, 34 00:01:19,296 --> 00:01:21,993 the largest prize package in Top Chefhistory. 35 00:01:21,994 --> 00:01:25,519 The grand prize of a quarter of a million dollars 36 00:01:25,520 --> 00:01:27,042 furnished by Saratoga Spring Water, 37 00:01:27,043 --> 00:01:29,218 the official water of Top Chef, 38 00:01:29,219 --> 00:01:31,655 Delta Sky Miles Diamond Medallion status 39 00:01:31,656 --> 00:01:35,703 and $125,000 to spend on travel with Delta Airlines, 40 00:01:35,704 --> 00:01:37,444 a feature in Food & Wine Magazine, 41 00:01:37,445 --> 00:01:40,142 an appearance at the Food & Wine Classic in Athens, 42 00:01:40,143 --> 00:01:42,710 and for the first time ever, the winner of Top Chef 43 00:01:42,711 --> 00:01:44,886 will headline their own exclusive dinner 44 00:01:44,887 --> 00:01:47,889 at the historic James Beard House in New York. 45 00:01:47,890 --> 00:01:50,587 And the title of Top Chef. 46 00:01:52,000 --> 00:01:58,074 47 00:01:59,293 --> 00:02:01,729 Something I didn't do today: I worked hard. 48 00:02:01,730 --> 00:02:03,514 I didn't cook smart. 49 00:02:06,343 --> 00:02:07,474 It's Zubair. 50 00:02:07,475 --> 00:02:09,345 - Oh! - What? 51 00:02:09,346 --> 00:02:12,566 But his Last Chance Kitchen starts now. 52 00:02:12,567 --> 00:02:14,655 - What? - Against who? 53 00:02:14,656 --> 00:02:16,091 We don't know. 54 00:02:16,092 --> 00:02:18,876 The next Quickfire, someone will be rejoining us. 55 00:02:18,877 --> 00:02:20,226 Damn. 56 00:02:20,227 --> 00:02:21,966 I made mistakes today. 57 00:02:21,967 --> 00:02:24,578 One of the better parts about me, and my wife says this, 58 00:02:24,579 --> 00:02:28,582 is that I'm very self-aware of all my downfalls. 59 00:02:28,583 --> 00:02:31,106 I'm not gonna beat down on myself for the mistakes I make, 60 00:02:31,107 --> 00:02:33,979 'cause I can only learn from it and be better about it. 61 00:02:34,806 --> 00:02:36,764 So what you do is you shred it... 62 00:02:36,765 --> 00:02:38,287 Oh, we got a surprise. 63 00:02:38,288 --> 00:02:40,508 - Hi, chefs. - Hey there. 64 00:02:41,161 --> 00:02:42,596 Before we call it a night, 65 00:02:42,597 --> 00:02:45,469 we do have a little bit of business to handle. 66 00:02:45,991 --> 00:02:48,820 There will be no Quickfire challenge tomorrow. 67 00:02:49,299 --> 00:02:52,258 - But... - Where are we going? 68 00:02:55,262 --> 00:02:57,176 Toronto is one of the most 69 00:02:57,177 --> 00:02:58,873 multicultural cities in the world. 70 00:02:58,874 --> 00:03:02,616 Neighborhoods like Greektown, Little Portugal, 71 00:03:02,617 --> 00:03:04,922 Little Jamaica, several Chinatowns. 72 00:03:04,923 --> 00:03:07,447 And there are so many more cultures and cuisines 73 00:03:07,448 --> 00:03:09,840 that make up the mosaic that is Toronto. 74 00:03:09,841 --> 00:03:11,799 Because there's no Quickfire tomorrow, 75 00:03:11,800 --> 00:03:14,149 you're all heading out to some of these neighborhoods. 76 00:03:14,150 --> 00:03:16,020 Yes! 77 00:03:16,021 --> 00:03:18,675 You'll get to know the food by learning firsthand 78 00:03:18,676 --> 00:03:22,723 on how they make it, and even help push out some orders. 79 00:03:22,724 --> 00:03:24,725 Yes. Wow. 80 00:03:24,726 --> 00:03:27,467 All right, all right, all right. That's cool. 81 00:03:27,468 --> 00:03:30,121 Well, do you want to know where you're gonna be working? 82 00:03:30,122 --> 00:03:32,123 - Yes! - Yes! 83 00:03:32,124 --> 00:03:33,212 I'll be right back. 84 00:03:33,213 --> 00:03:34,474 I'm really excited. 85 00:03:34,475 --> 00:03:36,954 getting to experience new flavors, 86 00:03:36,955 --> 00:03:39,000 it's one of the reasons why we do this. 87 00:03:40,350 --> 00:03:43,004 We should've known! 88 00:03:43,005 --> 00:03:45,398 Tristen, because you won the Elimination Challenge, 89 00:03:45,399 --> 00:03:47,313 you get to draw first. 90 00:03:47,314 --> 00:03:48,836 This will determine the cuisine 91 00:03:48,837 --> 00:03:50,707 of the restaurant you'll be working at. 92 00:03:50,708 --> 00:03:53,841 Chefs with matching knives, you are in teams. 93 00:03:53,842 --> 00:03:55,495 Greek. 94 00:03:55,496 --> 00:03:58,976 Greek just doesn't really match my style as much of cooking. 95 00:03:58,977 --> 00:04:00,326 All right. 96 00:04:00,327 --> 00:04:01,719 But I'm gonna have to make this work. 97 00:04:02,285 --> 00:04:03,982 - Filipino. - Yeah! 98 00:04:05,549 --> 00:04:07,202 - Indian. - Where's Zubair? 99 00:04:10,685 --> 00:04:12,033 Filipino. 100 00:04:12,034 --> 00:04:14,297 Asian sensation. Let's do it. 101 00:04:14,645 --> 00:04:16,298 - Indian. We meet again. - You and me. 102 00:04:16,299 --> 00:04:18,431 Lana and I, we've had the opportunity 103 00:04:18,432 --> 00:04:19,997 to work together several times. 104 00:04:19,998 --> 00:04:21,651 We started not on the same page. 105 00:04:21,652 --> 00:04:23,697 I'm gonna set up the smoking gun so we can do some theatrics. 106 00:04:23,698 --> 00:04:26,482 What? I think we should just do delicious food. 107 00:04:26,483 --> 00:04:28,702 Now we trust each other. We have confidence in each other. 108 00:04:28,703 --> 00:04:30,400 - Thai. - Thai. 109 00:04:31,053 --> 00:04:32,315 Portuguese. 110 00:04:33,098 --> 00:04:34,490 Portuguese as well. 111 00:04:34,491 --> 00:04:37,885 Corwin is decisive. He understands flavor. 112 00:04:37,886 --> 00:04:40,235 I think that we will work well together. 113 00:04:40,236 --> 00:04:42,543 - Caribbean. - Caribbean. 114 00:04:43,761 --> 00:04:45,762 - Thai. - Thai. Nice. 115 00:04:45,763 --> 00:04:47,895 - Caribbean. - Caribbean. Okay. 116 00:04:47,896 --> 00:04:48,984 Yes! 117 00:04:49,637 --> 00:04:51,855 Tristen, the winner of Last Chance Kitchen 118 00:04:51,856 --> 00:04:53,857 who returns tomorrow will be your partner. 119 00:04:53,858 --> 00:04:55,555 - Oh, okay. -The winner of 120 00:04:55,556 --> 00:04:57,383 Last Chance Kitchen will receive immunity 121 00:04:57,384 --> 00:04:59,428 for winning Last Chance Kitchen. 122 00:04:59,429 --> 00:05:01,343 Neither of you can be eliminated. 123 00:05:01,344 --> 00:05:03,432 Very comforting. 124 00:05:03,433 --> 00:05:05,391 I'm sure to them too. 125 00:05:05,392 --> 00:05:08,350 Chefs, this is very important, because... 126 00:05:08,351 --> 00:05:11,353 this will be a double elimination, 127 00:05:11,354 --> 00:05:13,965 and an entire team will be going home. 128 00:05:14,618 --> 00:05:17,316 Wow. That means out of eleven, 129 00:05:17,317 --> 00:05:18,969 two of us are going home. 130 00:05:18,970 --> 00:05:21,711 Just when you thought you had dodged a bullet, 131 00:05:21,712 --> 00:05:23,060 here comes a larger bullet. 132 00:05:23,061 --> 00:05:25,324 For your Elimination Challenge, 133 00:05:25,325 --> 00:05:26,847 we want you to create a dish 134 00:05:26,848 --> 00:05:28,805 inspired by your time on the line. 135 00:05:28,806 --> 00:05:30,590 You can make anything you want. 136 00:05:30,591 --> 00:05:32,940 But we want to taste some of the flavors and techniques 137 00:05:32,941 --> 00:05:34,333 that you learn tomorrow. 138 00:05:34,334 --> 00:05:37,640 You'll have $1,000 to shop at Whole Foods Market. 139 00:05:37,641 --> 00:05:39,468 Oh, we're cooking for a lot of people. 140 00:05:39,469 --> 00:05:41,383 - Uh-oh. -And the next day, 141 00:05:41,384 --> 00:05:42,776 you'll serve the judges... 142 00:05:42,777 --> 00:05:46,606 and 150 very hungry guests. 143 00:05:46,607 --> 00:05:48,956 - There it is. - And you'll be serving at 144 00:05:48,957 --> 00:05:51,828 the very vibrant Bentway Community Center. 145 00:05:51,829 --> 00:05:54,265 - Good luck. - We'll see you guys soon. 146 00:05:54,266 --> 00:05:55,441 We're gonna have fun. 147 00:05:55,442 --> 00:05:56,703 - We got this. - We got this. 148 00:05:56,704 --> 00:05:58,053 - I'm confident. - I am too. 149 00:06:06,627 --> 00:06:08,628 -Good morning! -Morning. 150 00:06:08,629 --> 00:06:10,673 Who do you guys think is coming today? 151 00:06:10,674 --> 00:06:12,458 The anticipation is killing me. 152 00:06:12,459 --> 00:06:13,937 I think Zubair is our guy. 153 00:06:13,938 --> 00:06:16,070 I think, like, those who got out earlier 154 00:06:16,071 --> 00:06:17,158 are rested and ready. 155 00:06:17,159 --> 00:06:18,289 It could be anyone. 156 00:06:18,290 --> 00:06:19,378 It really could be. 157 00:06:23,644 --> 00:06:25,427 Ciao, amici! 158 00:06:29,214 --> 00:06:30,868 How's it going? 159 00:06:32,870 --> 00:06:35,916 It is a true, pleasant surprise. 160 00:06:35,917 --> 00:06:38,528 Bailey, she's good energy, good vibes. 161 00:06:39,181 --> 00:06:41,182 And we love to see a lady coming back. 162 00:06:41,183 --> 00:06:42,357 Let's go, ladies. 163 00:06:42,358 --> 00:06:43,445 Hi, y'all. 164 00:06:43,446 --> 00:06:45,360 - Hi! - Congratulations. 165 00:06:45,361 --> 00:06:47,014 Oh, my God, tell us everything. 166 00:06:47,015 --> 00:06:48,145 Yeah, what happened? 167 00:06:48,146 --> 00:06:49,669 Well, it was pretty wild. 168 00:06:49,670 --> 00:06:52,062 Bailey, the flavor on the pork is really good. 169 00:06:52,063 --> 00:06:53,194 Not a single mistake. 170 00:06:53,195 --> 00:06:54,848 Mimi, you can exit the kitchen. 171 00:06:54,849 --> 00:06:56,938 Bailey, three. Congratulations. The hats are in the ring. 172 00:06:57,547 --> 00:06:59,026 Anya, you can leave the kitchen. 173 00:06:59,027 --> 00:07:01,028 - She's been crushing it here. - All right! 174 00:07:01,029 --> 00:07:03,813 Last Chance Kitchen has been a real opportunity 175 00:07:03,814 --> 00:07:06,816 to build myself back up to the chef that I am. 176 00:07:06,817 --> 00:07:08,688 You won four challenges to get here. That's a lot. 177 00:07:08,689 --> 00:07:10,864 Continue cooking like this and go all the way. 178 00:07:10,865 --> 00:07:14,520 I just felt like I needed to, like, re-center how I thought 179 00:07:14,521 --> 00:07:17,218 about how I was approaching this competition. 180 00:07:17,219 --> 00:07:20,830 I was cooking what I thought people wanted me to cook 181 00:07:20,831 --> 00:07:22,528 or what I thought I should cook. 182 00:07:22,529 --> 00:07:24,530 Now, I'm ready to cook what I love. 183 00:07:24,531 --> 00:07:26,794 Whoever that was, like, that person's gone. 184 00:07:27,403 --> 00:07:30,144 Bailey's here now. She's gonna cook what makes her happy. 185 00:07:30,145 --> 00:07:32,015 Bailey's gone. A Bay Bay is here. 186 00:07:32,016 --> 00:07:34,148 A Bay Bay! 187 00:07:34,149 --> 00:07:37,064 Bailey, she looks like a whole different person. 188 00:07:37,065 --> 00:07:38,500 No longer timid. 189 00:07:38,501 --> 00:07:40,371 She just looks like she wants to cook and destroy. 190 00:07:40,372 --> 00:07:42,461 So what are we doing today? 191 00:07:42,462 --> 00:07:45,028 We're staging. You're on my team. 192 00:07:45,029 --> 00:07:47,466 - You have immunity. - I do have immunity. 193 00:07:47,467 --> 00:07:49,250 - And so do you! - Along with me. 194 00:07:49,251 --> 00:07:50,556 We're doing Greece. 195 00:07:50,557 --> 00:07:51,992 Greece. 196 00:07:57,955 --> 00:08:00,827 Hey, BMW. Take me to Miss Likklemores. 197 00:08:00,828 --> 00:08:02,482 Let's go. 198 00:08:03,395 --> 00:08:06,876 Pretty wild that you and I both pulling the same exact thing, 199 00:08:06,877 --> 00:08:08,269 - you know? - It was meant to be. 200 00:08:08,270 --> 00:08:11,402 We're on the Asian Sensation Redemption Tour. 201 00:08:11,403 --> 00:08:14,797 Being on the bottom last week was one of the saddest things. 202 00:08:14,798 --> 00:08:17,539 Yeah, this is my second time being on the bottom. 203 00:08:17,540 --> 00:08:19,280 At this point, I'm just a bottom queen. 204 00:08:20,761 --> 00:08:22,588 We have to really embrace that Filipino flavor 205 00:08:22,589 --> 00:08:26,027 and not make it too Chinese, but still showcase who we are. 206 00:08:26,854 --> 00:08:28,463 How are you feeling? 207 00:08:28,464 --> 00:08:31,858 Yeah, I'm excited to learn about the cuisine, about the chef. 208 00:08:31,859 --> 00:08:35,775 This is gonna be the most crash-course Indian food lesson 209 00:08:35,776 --> 00:08:37,385 - I've ever had. - Yeah. 210 00:08:37,386 --> 00:08:40,606 I enjoy Indian food. I'm not super familiar with it. 211 00:08:40,607 --> 00:08:43,565 I probably have even less experience than Vinny. 212 00:08:43,566 --> 00:08:46,002 I know it's a cuisine that's incredibly spice-heavy, 213 00:08:46,003 --> 00:08:49,528 and that takes a long time to understand. 214 00:08:49,529 --> 00:08:51,312 Indian food is really flavorful. 215 00:08:51,313 --> 00:08:54,054 It's very easy to make an impression when the flavors 216 00:08:54,055 --> 00:08:55,925 - are that bold. - Absolutely. 217 00:08:55,926 --> 00:08:58,624 The biggest pressure is that it's a double elimination. 218 00:08:58,625 --> 00:09:00,451 Also, two people have immunity. 219 00:09:00,452 --> 00:09:02,715 It's one of five that are going home, 'cause there's two people 220 00:09:02,716 --> 00:09:04,325 - that aren't going anywhere. - Yeah. 221 00:09:04,326 --> 00:09:06,632 We gonna be taking lots of notes, that's for sure. 222 00:09:15,206 --> 00:09:17,251 This is literally just smells like my mom's house. 223 00:09:17,252 --> 00:09:19,079 -How's it going? -Hello, chef. 224 00:09:19,080 --> 00:09:20,820 - How are you? - Henry. Nice to meet you. 225 00:09:20,821 --> 00:09:22,038 Justin. Pleasure to meet you. 226 00:09:22,039 --> 00:09:23,388 - Shuai. - Shuai? Pleasure. 227 00:09:24,389 --> 00:09:25,868 -Hi, chefs. - CÉSAR: Hi. 228 00:09:25,869 --> 00:09:28,350 Sawasdee kha, sawasdee kha. 229 00:09:29,960 --> 00:09:31,874 - Welcome to my kitchen. - What! 230 00:09:31,875 --> 00:09:33,920 Thank you so much for giving me the opportunity. 231 00:09:33,921 --> 00:09:35,704 That's so nice! Oh, my goodness. 232 00:09:35,705 --> 00:09:37,184 When you guys are happy, 233 00:09:37,185 --> 00:09:38,751 then you're going to make a food from the heart. 234 00:09:38,752 --> 00:09:40,361 - Yes. - I love that. 235 00:09:40,362 --> 00:09:42,450 -This is gonna be fun! - Here we are. All right. 236 00:09:42,451 --> 00:09:43,886 Chef, hi. Massimo. 237 00:09:43,887 --> 00:09:46,019 - Massimo. Lonie. - Paula. 238 00:09:46,020 --> 00:09:48,369 Paula, nice to meet you. Wanna get your aprons on? 239 00:09:48,370 --> 00:09:51,068 - Let's get ready to rock. - Sweet. All right. Let's do it. 240 00:09:53,288 --> 00:09:55,071 -How are you, chef? -How are you? 241 00:09:55,072 --> 00:09:56,638 -Hi. -Pleased to meet you. 242 00:09:56,639 --> 00:09:58,248 Nice to meet you guys. Welcome. 243 00:09:58,249 --> 00:10:00,816 You know, this is the Greektown of Toronto, right? 244 00:10:00,817 --> 00:10:03,079 I've been here since 1979. 245 00:10:03,080 --> 00:10:04,603 - Oh, wow. - Wow. 246 00:10:04,604 --> 00:10:06,082 The restaurant is very cool. 247 00:10:06,083 --> 00:10:08,476 I kind of get this family feeling. 248 00:10:08,477 --> 00:10:11,653 I grew up running around my dad's restaurant 249 00:10:11,654 --> 00:10:13,307 in the suburbs of Chicago. 250 00:10:13,308 --> 00:10:14,961 He's owned it for, like, 45 years. 251 00:10:14,962 --> 00:10:17,267 It just-- It reminds me of home a little bit. 252 00:10:17,268 --> 00:10:19,356 We have our own sign in Greek, if you saw. 253 00:10:19,357 --> 00:10:22,056 - It's actually Greece here. - That's really cool. 254 00:10:23,535 --> 00:10:25,101 My name is William. 255 00:10:25,102 --> 00:10:28,278 My family is the one who owns and runs this restaurant. 256 00:10:28,279 --> 00:10:30,454 Here helping us do that is our chef, Miguel. 257 00:10:30,455 --> 00:10:31,978 - How are you guys? - Doing well. 258 00:10:31,979 --> 00:10:33,588 Thank you for having us. 259 00:10:33,589 --> 00:10:35,155 Miguel is gonna be making you the bacalhau a bras. 260 00:10:35,156 --> 00:10:37,766 Codfish is so popular in Portugal. 261 00:10:37,767 --> 00:10:39,942 Salt cod. I'm like, instantly, 262 00:10:39,943 --> 00:10:41,552 this is the product we need to go with. 263 00:10:41,553 --> 00:10:43,032 - I'm Jamaican. - Yes. 264 00:10:43,033 --> 00:10:45,078 So you are familiar with saltfish. Yeah, yeah. 265 00:10:45,079 --> 00:10:47,167 This is called kamasutra chicken. 266 00:10:47,168 --> 00:10:49,648 -Oh, my gosh. - It makes you more staminized. 267 00:10:49,649 --> 00:10:51,171 You feel more energetic. 268 00:10:51,172 --> 00:10:53,042 - Yeah. Got it. - Chicken kamasutra. 269 00:10:53,043 --> 00:10:54,827 You know, it's a really tasty dish. 270 00:10:54,828 --> 00:10:56,655 Yum. That's delicious. 271 00:10:56,656 --> 00:10:58,004 Okay. I get it. 272 00:10:58,005 --> 00:10:59,745 I'm not super familiar with Kama Sutra. 273 00:10:59,746 --> 00:11:03,096 I haven't had the opportunity to dive into that book. 274 00:11:03,097 --> 00:11:06,012 Maybe I'll pick up a copy after all of this. 275 00:11:06,013 --> 00:11:07,187 Wait. Saffron. I'm sorry. 276 00:11:07,188 --> 00:11:09,233 - Saffron. - Fenugreek. 277 00:11:09,451 --> 00:11:12,322 So this is a bagoóng guisado. 278 00:11:12,323 --> 00:11:14,063 I couldn't have you leave a Filipino kitchen 279 00:11:14,064 --> 00:11:15,892 without having some bagoóng. 280 00:11:16,501 --> 00:11:18,546 Honestly, you can add that to anything 281 00:11:18,547 --> 00:11:19,852 and you've got something. 282 00:11:19,853 --> 00:11:21,331 Oh, my gosh. So much flavor. 283 00:11:21,332 --> 00:11:23,899 That I really love with a dish called kare-kare. 284 00:11:23,900 --> 00:11:25,858 Like, in the winter, that's my go-to dish. 285 00:11:25,859 --> 00:11:27,555 I fell in love with all the condiments. 286 00:11:27,556 --> 00:11:30,471 The coconut cream, the cilantro oil was just delicious. 287 00:11:30,472 --> 00:11:33,082 It is a powerhouse of funky flavors. 288 00:11:33,083 --> 00:11:35,868 The culture, the people, you're just so inviting. 289 00:11:35,869 --> 00:11:38,261 Yeah, that's definitely what BB's is about. 290 00:11:38,262 --> 00:11:40,176 That's a huge part of Filipino food, 291 00:11:40,177 --> 00:11:43,397 welcoming people into your house and coming together for food. 292 00:11:43,398 --> 00:11:44,441 I love that. 293 00:11:44,442 --> 00:11:46,574 A big thing about Portuguese food 294 00:11:46,575 --> 00:11:48,402 is always just the simplicity. 295 00:11:48,403 --> 00:11:52,319 Easy flavors, easy ingredients for everyday eating. 296 00:11:52,320 --> 00:11:54,060 So, you guys think you got it? 297 00:11:54,061 --> 00:11:55,409 I think we got it. 298 00:11:55,410 --> 00:11:57,063 - I wish you guys luck. - Let's cook. 299 00:11:57,064 --> 00:11:58,760 - Let's get going. - Let me grab my apron. 300 00:11:58,761 --> 00:11:59,979 You have your aprons? 301 00:11:59,980 --> 00:12:01,632 - Done. - Let's go. 302 00:12:01,633 --> 00:12:03,069 It's time to hop on the line. 303 00:12:03,070 --> 00:12:05,463 Right in the middle of the lunch rush. 304 00:12:06,726 --> 00:12:08,728 Make it like a patty. 305 00:12:09,250 --> 00:12:12,121 Learning a new dish when they're trying to send out 306 00:12:12,122 --> 00:12:14,036 all this food at the same time... 307 00:12:14,037 --> 00:12:15,646 Give it a little of this color, please. 308 00:12:15,647 --> 00:12:17,387 A little more? Yes, chef. 309 00:12:17,388 --> 00:12:18,301 ...super fun. 310 00:12:18,302 --> 00:12:19,956 - Let's go. - All right. 311 00:12:23,394 --> 00:12:25,569 We have pad thai order. 312 00:12:25,570 --> 00:12:27,920 Make sure that it's not too hot. Yeah, noodle and water. 313 00:12:27,921 --> 00:12:29,704 - Use it later, yeah. -Oh, God. 314 00:12:29,705 --> 00:12:31,140 I've never worked the wok station. 315 00:12:31,141 --> 00:12:32,795 Oh, sh--. Here we go. 316 00:12:33,883 --> 00:12:36,929 Oil's smoking, like, flares up, and I'm just like, "Wow." 317 00:12:36,930 --> 00:12:38,365 The noodle is a little bit burned. 318 00:12:38,366 --> 00:12:40,019 - We'll make new one. - CÉSAR: Okay. 319 00:12:40,020 --> 00:12:41,411 I burned the noodles. 320 00:12:41,412 --> 00:12:43,805 Like, "Start over." Oh, okay. 321 00:12:43,806 --> 00:12:45,981 Control the fire just a little bit. 322 00:12:45,982 --> 00:12:47,896 Perfect. Whoo-hoo! 323 00:12:47,897 --> 00:12:50,029 Going to be very softly like this. 324 00:12:50,030 --> 00:12:51,378 Like you are loving to someone else. 325 00:12:51,379 --> 00:12:52,771 Making love to my kamasutra chicken. 326 00:12:52,772 --> 00:12:53,816 - Yes, simple. - Love that. 327 00:12:54,599 --> 00:12:56,513 -See? This is done now. -Beautiful. 328 00:12:56,514 --> 00:12:58,298 Put it here and then press it properly. 329 00:12:58,299 --> 00:13:00,430 You got that? I'll start making your filling? 330 00:13:00,431 --> 00:13:01,736 Very nice. 331 00:13:01,737 --> 00:13:03,129 We're helping make the chicken kamasutra. 332 00:13:03,130 --> 00:13:04,695 It seems like this is the dish 333 00:13:04,696 --> 00:13:07,046 that we're gonna really understand the most. 334 00:13:07,047 --> 00:13:09,091 It's got a nice, like, creaminess to it. 335 00:13:09,092 --> 00:13:11,442 It's pretty good. A little bit of sweet, you know? 336 00:13:12,008 --> 00:13:13,574 So when you guys are cooking this oxtail, 337 00:13:13,575 --> 00:13:15,837 you're gonna cook it in these big pieces of meat. 338 00:13:15,838 --> 00:13:18,231 So when you're talking about the browning, right? 339 00:13:18,232 --> 00:13:19,972 So, it's brown sugar. 340 00:13:19,973 --> 00:13:21,800 It's just a brown sugar. You just wanna get that color, 341 00:13:21,801 --> 00:13:24,846 like you're almost creating the dark caramelization. 342 00:13:24,847 --> 00:13:27,153 You're locking it in there with that browning. 343 00:13:27,154 --> 00:13:28,894 I've never heard about browning of the meat 344 00:13:28,895 --> 00:13:30,460 where you make a caramel. 345 00:13:30,461 --> 00:13:32,549 Caribbean is not just about heat and a bit of spice. 346 00:13:32,550 --> 00:13:34,987 Although there always is a bit of heat and a bit of spice. 347 00:13:34,988 --> 00:13:36,510 Is this more, or are we more generous? 348 00:13:36,511 --> 00:13:38,861 - Just a little more generous. - Absolutely, yes. 349 00:13:42,734 --> 00:13:44,431 One pad thai. 350 00:13:44,432 --> 00:13:45,563 Hell yeah. 351 00:13:56,096 --> 00:13:57,574 Royal Thai cuisine, 352 00:13:57,575 --> 00:14:00,186 it's very important to use quality ingredients. 353 00:14:00,187 --> 00:14:01,361 CÉSAR: Okay, mine's a little crazy, 354 00:14:01,362 --> 00:14:03,058 but it looks not bad, not bad. 355 00:14:03,059 --> 00:14:05,017 Everything must be beautiful. It's for royals. 356 00:14:05,018 --> 00:14:06,409 Perfect. 357 00:14:06,410 --> 00:14:07,715 CÉSAR: Oh, my God, these are cute. 358 00:14:07,716 --> 00:14:09,152 Table 44. 359 00:14:10,937 --> 00:14:13,068 Just turn them once. 360 00:14:13,069 --> 00:14:14,896 You're not adding piri-piri sauce to this. 361 00:14:14,897 --> 00:14:17,029 You're actually creating, like, a piri-piri flavor... 362 00:14:17,030 --> 00:14:18,204 I'm creating the piri-piri 363 00:14:18,205 --> 00:14:19,727 - in the pan. -Got it. 364 00:14:19,728 --> 00:14:23,078 Piri-piri is a classic Portuguese hot sauce. 365 00:14:23,079 --> 00:14:24,297 I love hot sauce. 366 00:14:24,298 --> 00:14:25,907 We make gallons and gallons 367 00:14:25,908 --> 00:14:27,387 of hot sauce at Highly Likely. 368 00:14:27,388 --> 00:14:29,041 For us Portuguese, piri-piri, 369 00:14:29,042 --> 00:14:30,912 it's always on the table. 370 00:14:30,913 --> 00:14:33,045 The wheels are definitely starting to turn 371 00:14:33,046 --> 00:14:36,919 on what I think I'd like to make as a dish. 372 00:14:37,746 --> 00:14:39,095 Bacalao up. 373 00:14:41,054 --> 00:14:43,446 The grill is really high. It's really hot. 374 00:14:43,447 --> 00:14:45,187 And you guys grill a lot, right? 375 00:14:45,188 --> 00:14:46,710 - It's always about grill. - Always about grill. 376 00:14:46,711 --> 00:14:49,365 Most of Greek food is touched by fire. 377 00:14:49,366 --> 00:14:53,065 Thinking about our dish, grilling is the way to go. 378 00:14:53,066 --> 00:14:55,111 Pick up. 379 00:14:55,633 --> 00:14:57,461 Could use a little pepper here, chef. 380 00:15:00,682 --> 00:15:02,596 Can I keep my job, chef? 381 00:15:02,597 --> 00:15:04,511 - How did we do? - Excellent, guys. 382 00:15:04,512 --> 00:15:06,426 I should hire you guys, but I'm sad that I'm leaving you. 383 00:15:06,427 --> 00:15:08,515 - It's been fun. -Good luck. 384 00:15:08,516 --> 00:15:10,256 - Thank you, chef. - Thank you. 385 00:15:10,257 --> 00:15:11,822 - Good luck in your challenge. - Thank you, chef. 386 00:15:11,823 --> 00:15:15,435 Only the things I do has my love for both of you guys. 387 00:15:15,436 --> 00:15:17,959 - Thank you so much for coming. -Thank you so much. 388 00:15:17,960 --> 00:15:19,744 That was amazing. 389 00:15:21,529 --> 00:15:23,878 What I'm imagining would be delicious. 390 00:15:23,879 --> 00:15:26,272 That fried potato, buffalo, 391 00:15:26,273 --> 00:15:29,405 but turning it into almost like an arancini. 392 00:15:29,406 --> 00:15:31,799 Yes. That's literally what I wanted to do. 393 00:15:31,800 --> 00:15:35,194 I think we make a croquette where we do cooked potatoes, 394 00:15:35,195 --> 00:15:36,978 - so it has that binder. - Okay. 395 00:15:36,979 --> 00:15:38,066 We're cooking for 150 people. 396 00:15:38,067 --> 00:15:39,546 The dish has to be something 397 00:15:39,547 --> 00:15:41,635 that we can actually replicate consistently. 398 00:15:41,636 --> 00:15:43,115 Okay, great. 399 00:15:43,116 --> 00:15:44,725 Octopus, I think, is a great thing. 400 00:15:44,726 --> 00:15:46,988 - It'll hold. - I'm obsessed with octopus. 401 00:15:46,989 --> 00:15:48,598 I am too. 402 00:15:48,599 --> 00:15:51,123 Let's try to, like, really hone into the challenge 403 00:15:51,124 --> 00:15:52,646 and just destroy the Greek, right? 404 00:15:52,647 --> 00:15:55,475 - I agree. - Greek olive oil, Greek, Greek. 405 00:15:55,476 --> 00:15:57,085 Somebody gonna match our Greek. 406 00:15:57,086 --> 00:15:59,349 Somebody's gonna match our Greek, right? 407 00:16:00,263 --> 00:16:03,918 Obviously super inspired by the kamasutra chicken. 408 00:16:03,919 --> 00:16:06,660 I think this is a really smart dish for 150 people 409 00:16:06,661 --> 00:16:09,489 because we can buy a whole mess of chicken thighs, 410 00:16:09,490 --> 00:16:11,447 and we can make it in bulk. 411 00:16:11,448 --> 00:16:14,363 So we're gonna make a cashew puree, caramelized onion sauce. 412 00:16:14,364 --> 00:16:15,669 You said there's tomato in there? 413 00:16:15,670 --> 00:16:17,366 Mm-hmm. I wanna do it him proud, 414 00:16:17,367 --> 00:16:19,673 but I also don't wanna recreate the dish. 415 00:16:19,674 --> 00:16:22,023 My favorite ways to enjoy chicken at the Nomad, 416 00:16:22,024 --> 00:16:24,983 it's using thigh meat, and it would be like a hollandaise 417 00:16:24,984 --> 00:16:29,161 that is folded in this chicken with other things in it as well. 418 00:16:29,162 --> 00:16:31,380 Vinny, he wants to do this hollandaise. 419 00:16:31,381 --> 00:16:33,904 I'm having a really tough time envisioning it. 420 00:16:33,905 --> 00:16:35,210 It's in this, like, creamy, 421 00:16:35,211 --> 00:16:37,212 - buttery, rich sauce. - Okay. 422 00:16:37,213 --> 00:16:39,693 But he feels so strongly about it 423 00:16:39,694 --> 00:16:42,261 that I'm like, "Okay, yeah, let's go with it." 424 00:16:42,262 --> 00:16:44,132 - Touch of mustard oil. - Okay. 425 00:16:44,133 --> 00:16:46,265 - Massage with cream. - Oh, okay. 426 00:16:47,963 --> 00:16:49,181 All right, ready? 427 00:16:49,182 --> 00:16:50,487 Let's do some shopping. 428 00:16:55,231 --> 00:16:56,362 Let's go, boys and girls. 429 00:16:56,363 --> 00:16:58,059 Let's go, Henry. Let's go, Henry. 430 00:16:58,060 --> 00:16:59,627 Fast feet, fast feet. 431 00:17:01,107 --> 00:17:02,846 Let's go check out seafood? 432 00:17:02,847 --> 00:17:03,935 Seafood, yeah. 433 00:17:04,893 --> 00:17:07,374 How much octopus do you have all day? 434 00:17:08,418 --> 00:17:10,420 Forty pounds, but it's frozen. 435 00:17:11,291 --> 00:17:14,554 Our octopus is going to be frozen, but that's really okay, 436 00:17:14,555 --> 00:17:17,296 because oftentimes octopus is frozen. 437 00:17:17,297 --> 00:17:19,341 It preserves the freshness of it, 438 00:17:19,342 --> 00:17:21,039 and also ends up tenderizing it. 439 00:17:21,040 --> 00:17:23,389 Okay, I'm gonna get, then, all pantry items. 440 00:17:23,390 --> 00:17:24,695 - Go. - You go it. 441 00:17:25,609 --> 00:17:28,873 Excuse me. Do you guys have bacalao? Saltfish. 442 00:17:30,179 --> 00:17:32,920 You don't have saltfish? Oh, [bleep]. 443 00:17:32,921 --> 00:17:34,574 Kat, no saltfish. 444 00:17:34,575 --> 00:17:36,141 All right, what do we do here? 445 00:17:36,142 --> 00:17:37,707 Don't panic, don't panic, don't panic. 446 00:17:37,708 --> 00:17:39,709 Do we wanna get just regular cod? 447 00:17:39,710 --> 00:17:42,408 You know, cook it, flake it, add it in, fold it in. 448 00:17:42,409 --> 00:17:43,931 I think that'll be good. 449 00:17:43,932 --> 00:17:45,585 We don't have enough time to cure it. 450 00:17:45,586 --> 00:17:47,108 Salt cod takes five to seven days, minimum. 451 00:17:47,109 --> 00:17:50,155 What makes salt cod great is instead of it being soft, 452 00:17:50,156 --> 00:17:52,940 it has a firmer texture, so it flakes better when you cook it. 453 00:17:52,941 --> 00:17:56,161 But I'm gonna go get as much cod as we can. 454 00:17:56,162 --> 00:17:57,553 We're gonna make the best of it here. 455 00:17:57,554 --> 00:17:59,513 Twenty minutes, guys. Twenty minutes. 456 00:17:59,948 --> 00:18:01,210 Here, Paula. 457 00:18:01,819 --> 00:18:03,211 Oh, isn't that nice. 458 00:18:03,212 --> 00:18:05,257 We're buying some whole pork butts. 459 00:18:05,258 --> 00:18:07,259 We're making a pork kare-kare, 460 00:18:07,260 --> 00:18:08,956 which is like a peanut-style curry. 461 00:18:08,957 --> 00:18:11,611 The specific things that I'm taking from BB's 462 00:18:11,612 --> 00:18:14,179 and Chef Justin is just the big, bold flavors. 463 00:18:14,180 --> 00:18:16,137 We're really focusing on all the condiments 464 00:18:16,138 --> 00:18:18,139 that Chef Justin has showed us. 465 00:18:18,140 --> 00:18:20,315 Oh, God, my-- my legs. 466 00:18:20,316 --> 00:18:22,448 Oh! Coconut cream. 467 00:18:22,449 --> 00:18:24,493 We're gonna take some of that coconut flavor 468 00:18:24,494 --> 00:18:26,974 from that coconut cream we had from the tuna dish, 469 00:18:26,975 --> 00:18:28,932 and we mix it all together and it becomes this big bowl 470 00:18:28,933 --> 00:18:30,978 of just, like, comfort and flavor. 471 00:18:30,979 --> 00:18:33,111 Are you trying to buy out all of... 472 00:18:33,112 --> 00:18:34,982 No, I work here now. I'm just restocking. 473 00:18:34,983 --> 00:18:36,506 I'm dead. 474 00:18:37,551 --> 00:18:39,639 Lovely Greek delights. 475 00:18:39,640 --> 00:18:42,250 Can I see what $100 looks like of short ribs? 476 00:18:42,251 --> 00:18:45,079 The oxtail that we tasted at Miss Likklemores was amazing, 477 00:18:45,080 --> 00:18:48,126 but the short ribs is gonna be easier to execute 478 00:18:48,127 --> 00:18:50,302 for time purposes than oxtail. 479 00:18:50,303 --> 00:18:51,868 We're gonna use the same flavors, 480 00:18:51,869 --> 00:18:54,001 but it's gonna be just a different protein. 481 00:18:54,002 --> 00:18:55,524 All the best, guys. 482 00:18:55,525 --> 00:18:56,873 Four minutes! 483 00:18:56,874 --> 00:18:58,875 -Four! -Yes, chef! 484 00:18:58,876 --> 00:19:00,312 Garlic. Parsley. 485 00:19:00,313 --> 00:19:02,227 Garlic is a no. Parsley is a yes. 486 00:19:02,228 --> 00:19:03,619 - Yep. -Any chilies? 487 00:19:03,620 --> 00:19:05,317 - Uh, I'm getting Fresnos. - Oh, okay. 488 00:19:05,318 --> 00:19:07,449 What speaks Kama Sutrato you in the flower department? 489 00:19:07,450 --> 00:19:09,321 What about the happiness bouquet? 490 00:19:09,322 --> 00:19:11,498 I like these ones. 491 00:19:12,499 --> 00:19:14,240 CÉSAR: Tofu. 492 00:19:15,023 --> 00:19:16,632 We did it! 493 00:19:16,633 --> 00:19:18,068 All right, let's go. 494 00:19:27,470 --> 00:19:29,515 All right. Welcome back to the kitchen, chef. 495 00:19:29,516 --> 00:19:30,907 CÉSAR: The clock is on. Let's go. 496 00:19:30,908 --> 00:19:32,866 - Here we go. - Pressure cooker. 497 00:19:32,867 --> 00:19:35,391 - CÉSAR: Behind you, chef. -Yeah. 498 00:19:36,610 --> 00:19:38,176 I think we should get water on now. 499 00:19:38,177 --> 00:19:39,568 I'm just a little nervous on time. 500 00:19:39,569 --> 00:19:41,440 They're not big. We can get water on. 501 00:19:41,441 --> 00:19:43,181 Octopus is pure muscle, 502 00:19:43,182 --> 00:19:46,575 and it takes a really, really long time to cook it. 503 00:19:46,576 --> 00:19:47,924 How long do you think 504 00:19:47,925 --> 00:19:49,839 - octo will take, 40? - Uh, yeah. 505 00:19:49,840 --> 00:19:52,147 These are the olives we want to highlight in a tapenade. 506 00:19:52,843 --> 00:19:54,409 The juice is worth the squeeze. 507 00:19:54,410 --> 00:19:55,933 Water, water, water. 508 00:19:57,108 --> 00:19:59,109 What? 509 00:19:59,110 --> 00:20:00,589 That's still happening, huh? 510 00:20:00,590 --> 00:20:02,200 -Still happens, yeah. - Okay. Okay. 511 00:20:02,201 --> 00:20:05,551 Massimo and Paula might be the funniest pairing ever. 512 00:20:05,552 --> 00:20:08,597 Definitely when it's Caribbean cuisine, too. 513 00:20:08,598 --> 00:20:10,512 A little outside of the wheelhouse. 514 00:20:10,513 --> 00:20:12,732 I guess we'll do a tag team on marination. 515 00:20:12,733 --> 00:20:14,386 So, we'll see what happens. 516 00:20:14,387 --> 00:20:16,518 This is for the browning of the meats. 517 00:20:16,519 --> 00:20:17,954 A technique I learned today. 518 00:20:17,955 --> 00:20:20,261 Marinating your braised meat in a bit of sugar 519 00:20:20,262 --> 00:20:22,045 can help the caramelization. 520 00:20:22,046 --> 00:20:24,352 Have you ever cooled down braised meat 521 00:20:24,353 --> 00:20:25,832 with liquid nitrogen? 522 00:20:25,833 --> 00:20:27,790 Oh, my God, don't even. Oh, my God. 523 00:20:27,791 --> 00:20:29,357 Wait, I'm sorry, Massimo. 524 00:20:29,358 --> 00:20:31,881 Did you say you wanna use liquid nitrogen for something? 525 00:20:31,882 --> 00:20:33,448 I wanna make a short rib ice cream. 526 00:20:33,449 --> 00:20:35,145 There it is. 527 00:20:35,146 --> 00:20:36,799 I may have to do ice cream with liquid nitrogen. 528 00:20:36,800 --> 00:20:38,758 I've never made liquid nitrogen ice cream. 529 00:20:38,759 --> 00:20:41,282 Bro, it----ing sucks, man. Are you kidding me? 530 00:20:41,283 --> 00:20:44,504 Isn't that a good idea? 531 00:20:46,723 --> 00:20:48,637 You got the potatoes roasting, chef? 532 00:20:48,638 --> 00:20:50,204 Yep, potatoes are in. 533 00:20:50,205 --> 00:20:53,294 For our fritter, we want to bake and rice the potatoes 534 00:20:53,295 --> 00:20:54,904 instead of boil them 535 00:20:54,905 --> 00:20:57,167 because we're using fresh cod instead of salt cod. 536 00:20:57,168 --> 00:21:01,824 We're trying to counterbalance the moisture in the cod. 537 00:21:01,825 --> 00:21:03,304 We've got to get done 538 00:21:03,305 --> 00:21:04,610 - our fritter mix. - Yep. 539 00:21:04,611 --> 00:21:06,438 We've got to get the piri-piri fermenting. 540 00:21:06,439 --> 00:21:07,874 Working on it. 541 00:21:07,875 --> 00:21:10,485 I am a little bit nervous about the knife work 542 00:21:10,486 --> 00:21:11,921 around all of the hot sauce. 543 00:21:11,922 --> 00:21:14,097 It takes a while to cut down all the peppers. 544 00:21:14,098 --> 00:21:18,580 It's just tedious. It's a lot of prep to make 150-plus portions. 545 00:21:18,581 --> 00:21:20,190 Check the prep list. Keep moving. 546 00:21:20,191 --> 00:21:21,497 Boom. 547 00:21:25,196 --> 00:21:27,328 Henry, how was the Filipino restaurant? 548 00:21:27,329 --> 00:21:28,677 It was great. 549 00:21:28,678 --> 00:21:30,200 You know, the restaurant is all about 550 00:21:30,201 --> 00:21:32,202 bringing people together and families and its food. 551 00:21:32,203 --> 00:21:36,032 We're making arroz caldo, it's very similar to our congee 552 00:21:36,033 --> 00:21:38,165 that me and Shuai both grew up eating. 553 00:21:38,166 --> 00:21:41,690 Congee for me and Shuai is comfort food. 554 00:21:41,691 --> 00:21:44,171 We both grew up poor, and it was something that 555 00:21:44,172 --> 00:21:45,607 could feed the whole family. 556 00:21:45,608 --> 00:21:48,218 Arroz caldo is the base of our dish, 557 00:21:48,219 --> 00:21:51,091 and then we wanna top it with a pork kare-kare. 558 00:21:51,092 --> 00:21:52,527 This is how Asian people cook rice. 559 00:21:52,528 --> 00:21:54,181 We don't measure that water, man. 560 00:21:54,182 --> 00:21:56,662 Always to the first knuckle. That's perfect every time. 561 00:21:56,663 --> 00:21:59,534 I'm working on the flatbread dough right now. 562 00:21:59,535 --> 00:22:01,014 You're working on the chicken. 563 00:22:01,015 --> 00:22:02,885 What kind of spices are you putting on there? 564 00:22:02,886 --> 00:22:05,061 Just gonna open up those boxes and sprinkle away. 565 00:22:05,062 --> 00:22:07,629 Taking some inspiration from chicken kamasutra. 566 00:22:07,630 --> 00:22:10,589 we are making chicken thighs 567 00:22:10,590 --> 00:22:14,070 with curry hollandaise and flatbread. 568 00:22:14,071 --> 00:22:16,029 The middle two ovens are our chickens. 569 00:22:16,030 --> 00:22:19,206 Heard. The dough is done. I'm gonna let it rest. 570 00:22:19,207 --> 00:22:21,861 At one hour, I'm gonna test some of it out. 571 00:22:21,862 --> 00:22:24,820 It's called making sure your stuff is good. 572 00:22:24,821 --> 00:22:27,388 Just under one hour and thirty. 573 00:22:27,389 --> 00:22:28,738 Okay, how's everything? 574 00:22:32,046 --> 00:22:34,526 CÉSAR: Next time, I get peeled shallots. 575 00:22:34,527 --> 00:22:36,571 They're gonna be like, "Does this girl do anything 576 00:22:36,572 --> 00:22:38,399 "except for make daikon flowers?" 577 00:22:38,400 --> 00:22:39,922 No, I don't. 578 00:22:39,923 --> 00:22:42,490 I love working with César. He is the positive one. 579 00:22:42,491 --> 00:22:46,233 Next time we're getting the pre-chopped shallots. 580 00:22:46,234 --> 00:22:48,975 This is a Double Elimination Challenge. 581 00:22:48,976 --> 00:22:50,585 I would hate to be the reason 582 00:22:50,586 --> 00:22:52,632 for someone else being eliminated. 583 00:22:55,286 --> 00:22:56,896 That's not both of them, right? 584 00:22:56,897 --> 00:22:58,767 - Yeah. - I need some for the caramel. 585 00:22:58,768 --> 00:22:59,899 Oh, sh--. How much do you need? 586 00:22:59,900 --> 00:23:01,945 Uh, I need at least a quart. 587 00:23:02,511 --> 00:23:04,774 - Potatoes are out, Corwin. -All right. 588 00:23:08,822 --> 00:23:10,170 My rice is beautifully cooked. 589 00:23:10,171 --> 00:23:13,609 - Tristen, how's your octo? - Uh, it's okay. 590 00:23:14,218 --> 00:23:15,305 A little longer. 591 00:23:15,306 --> 00:23:16,830 CÉSAR: Thirty minutes! 592 00:23:23,489 --> 00:23:25,533 As soon as I get the onions in the pot cooking, 593 00:23:25,534 --> 00:23:28,971 I'm gonna go into cracking eggs for said hollandaise. 594 00:23:28,972 --> 00:23:31,234 I personally really, really enjoy the texture 595 00:23:31,235 --> 00:23:33,976 of hollandaises, especially with cooked chicken thighs. 596 00:23:33,977 --> 00:23:36,283 It's kind of a nod to one of my previous restaurants, Nomad. 597 00:23:36,284 --> 00:23:38,372 It was part of the Heart Station. 598 00:23:38,373 --> 00:23:41,767 I was responsible for that station for several years, 599 00:23:41,768 --> 00:23:43,682 and it kind of holds a place in my heart. 600 00:23:43,683 --> 00:23:46,815 We did something similar, but it was not spiced. 601 00:23:46,816 --> 00:23:49,122 Hollandaise is a good way to incorporate 602 00:23:49,123 --> 00:23:52,256 a lot of the spice flavors of the chicken kamasutra. 603 00:23:52,953 --> 00:23:55,650 Guys, 15 minutes, everybody, 15! 604 00:23:55,651 --> 00:23:57,173 Keep packing, Kat, I'll finish. 605 00:23:57,174 --> 00:23:58,262 Mami? 606 00:23:59,133 --> 00:24:01,221 This is gonna need more time, I think. 607 00:24:01,222 --> 00:24:04,659 When we take the meat out of the pressure cooker, it's cooked. 608 00:24:04,660 --> 00:24:07,314 Is it where we want it to be? No. 609 00:24:07,315 --> 00:24:08,924 We have a lot of work to do tomorrow. 610 00:24:08,925 --> 00:24:10,709 - I'll pack these away, chef? - Yes, sir. 611 00:24:10,710 --> 00:24:12,362 And then you take care of everything else? 612 00:24:12,363 --> 00:24:14,887 -Yeah. - I'm gonna steep the beef broth 613 00:24:14,888 --> 00:24:17,542 and reduce it with some of the aromatics 614 00:24:17,543 --> 00:24:19,326 and use it with our tamarind sauce. 615 00:24:19,327 --> 00:24:21,676 Katianna's gonna do the marinade for the beef. 616 00:24:21,677 --> 00:24:23,069 We have to get all the beef. 617 00:24:23,070 --> 00:24:24,766 - Crushed? -Yeah. 618 00:24:24,767 --> 00:24:26,115 CÉSAR: It's a nice cut of beef, and again, 619 00:24:26,116 --> 00:24:27,682 it's like royal Thai cuisine, 620 00:24:27,683 --> 00:24:29,858 so elevated, so the best ingredients as well. 621 00:24:29,859 --> 00:24:31,338 - I think this is good. - Okay. 622 00:24:31,339 --> 00:24:33,296 I think we just need-- Yeah, start packing. 623 00:24:33,297 --> 00:24:34,734 Yeah, yeah, that's good. 624 00:24:35,865 --> 00:24:37,910 Let's do the bottom layer. 625 00:24:37,911 --> 00:24:40,565 Our biggest question mark is the octopus. 626 00:24:40,566 --> 00:24:44,264 We have set it in this lovely, salty brine. 627 00:24:44,265 --> 00:24:46,659 That's gonna be the first thing we check tomorrow. 628 00:24:47,268 --> 00:24:49,225 Guys, four minutes! 629 00:24:49,226 --> 00:24:50,836 Spin, daddy! 630 00:24:50,837 --> 00:24:53,229 We would have loved to have tested a fritter in the fryer 631 00:24:53,230 --> 00:24:55,884 before we left, but this is what we got. 632 00:24:55,885 --> 00:24:58,713 Three, two, one. 633 00:24:58,714 --> 00:25:00,367 Let's roll out! 634 00:25:17,080 --> 00:25:20,126 So, I think we have a good game plan going in today. 635 00:25:20,127 --> 00:25:21,997 I mean, most of our prep is done. 636 00:25:21,998 --> 00:25:24,478 It's just, like, finishing everything, 637 00:25:24,479 --> 00:25:25,914 making sure it looks nice. 638 00:25:25,915 --> 00:25:28,308 It's my daughter's fifth birthday, 639 00:25:28,309 --> 00:25:31,877 and that would really suck to get eliminated today. 640 00:25:31,878 --> 00:25:33,313 CÉSAR: I enjoyed our stage. 641 00:25:33,314 --> 00:25:35,577 I like the flavors that we're developing. 642 00:25:36,099 --> 00:25:38,666 I really firmly believe, and I will preach to her 643 00:25:38,667 --> 00:25:41,887 to push herself to do things that are not comfortable. 644 00:25:41,888 --> 00:25:44,890 In this competition, I am truly uncomfortable, 645 00:25:44,891 --> 00:25:46,935 and I want her to see that... 646 00:25:49,548 --> 00:25:50,853 ...I pushed myself. 647 00:25:52,028 --> 00:25:53,638 I think we're gonna have time. 648 00:25:53,639 --> 00:25:55,161 Based on what we got done during prep. 649 00:25:55,162 --> 00:25:57,642 Yeah, I think we're gonna knock it out of the park. 650 00:26:00,602 --> 00:26:04,213 Ninety minutes today to get set for service. 651 00:26:04,214 --> 00:26:06,825 Prep-wise and everything, you guys are good? 652 00:26:06,826 --> 00:26:08,957 We just have to break down the whole lamb. 653 00:26:08,958 --> 00:26:10,698 - Are you serious? - No. 654 00:26:10,699 --> 00:26:12,874 It was real quiet. 655 00:26:12,875 --> 00:26:15,748 I was like, "Uh, guys..." 656 00:26:17,532 --> 00:26:19,794 This is the overpass that we're working in. 657 00:26:19,795 --> 00:26:21,928 They have some cute murals over here. 658 00:26:28,891 --> 00:26:30,109 Choose fast! 659 00:26:30,110 --> 00:26:31,719 All right, we'll take middle. 660 00:26:31,720 --> 00:26:33,373 Let's do it. Let's go. 661 00:26:33,374 --> 00:26:36,158 Wow. Look how beautiful. 662 00:26:36,159 --> 00:26:37,986 Look at these beautiful bubbles. Oh! 663 00:26:37,987 --> 00:26:39,771 It feels really good, wow. 664 00:26:39,772 --> 00:26:41,294 We have a lot of work to do today. 665 00:26:41,295 --> 00:26:44,427 180 balls of dough need to be portioned, 666 00:26:44,428 --> 00:26:46,647 need to braise, needs more time to cook. 667 00:26:46,648 --> 00:26:48,562 Okay, we need to get the meat cooking, chef. 668 00:26:48,563 --> 00:26:50,129 That's what I wanna do right now. 669 00:26:50,130 --> 00:26:51,870 - Perfect. -We're gonna braise that 670 00:26:51,871 --> 00:26:54,874 a little bit more, then reduce it. 671 00:26:55,701 --> 00:26:57,179 I am rolling brandades. 672 00:26:57,180 --> 00:26:58,659 I'm gonna season it one more time. 673 00:26:58,660 --> 00:27:00,661 We're feeling confident about our dish. 674 00:27:00,662 --> 00:27:04,796 At the same time, we're nervous about the double elimination. 675 00:27:04,797 --> 00:27:07,450 I'm on to finishing the hot sauce. 676 00:27:07,451 --> 00:27:09,627 There's gonna be no room for error. 677 00:27:09,628 --> 00:27:11,585 Okay, didn't fall apart, which means it has enough breading. 678 00:27:11,586 --> 00:27:13,413 - What do you think? - Do you have any flour 679 00:27:13,414 --> 00:27:15,850 - or a little bit of panko? - Yeah, I'm gonna add it 680 00:27:15,851 --> 00:27:17,199 - with some flour and panko. - Okay. 681 00:27:17,200 --> 00:27:19,245 Corwin tests one. It's a little bit wet. 682 00:27:19,246 --> 00:27:20,986 I typically freeze mine overnight. 683 00:27:20,987 --> 00:27:23,031 -Yeah. -I'm not worried. 684 00:27:23,032 --> 00:27:26,121 He adds a bit more flour just to bind it 685 00:27:26,122 --> 00:27:28,602 a little bit more, and try to be careful. 686 00:27:28,603 --> 00:27:30,169 You don't wanna overwork them. 687 00:27:30,170 --> 00:27:32,301 I think we're in the game here. I'm gonna start 688 00:27:32,302 --> 00:27:34,173 - rolling right now. - I do too. 689 00:27:34,174 --> 00:27:36,436 Soon as I'm done mixing these pickles, I will help you. 690 00:27:39,309 --> 00:27:41,615 How was it working for the chef on the line yesterday? 691 00:27:41,616 --> 00:27:42,921 Did you guys learn anything? 692 00:27:42,922 --> 00:27:44,226 I mean, working for him was great. 693 00:27:44,227 --> 00:27:45,794 Oh, my God, that's so good. 694 00:27:46,360 --> 00:27:47,621 Fun town. 695 00:27:47,622 --> 00:27:49,363 That's gonna be so good, that Thai chili, dude. 696 00:27:52,018 --> 00:27:55,281 Delicious. Nice and tender. Great texture. 697 00:27:55,282 --> 00:27:57,196 The octopus is nice and briny. 698 00:27:57,197 --> 00:27:58,763 It tastes like it just came from the sea. 699 00:27:58,764 --> 00:28:00,765 It couldn't have done any better. 700 00:28:00,766 --> 00:28:02,723 Number one concern, done. 701 00:28:02,724 --> 00:28:05,030 Team India, how'd your chicken come out? 702 00:28:05,031 --> 00:28:06,640 Exactly how I wanted. 703 00:28:06,641 --> 00:28:08,773 - Got some fried skin going. -I love that. 704 00:28:08,774 --> 00:28:10,122 Can't forget about the chicken skin. 705 00:28:10,123 --> 00:28:11,732 - No. -I think we've both done 706 00:28:11,733 --> 00:28:13,386 - similar style events. -Lots of these, yeah. 707 00:28:13,387 --> 00:28:15,040 Especially, like, I don't have a restaurant, 708 00:28:15,041 --> 00:28:17,825 so this is how I talk to the public, 709 00:28:17,826 --> 00:28:19,044 people who don't know about me yet. 710 00:28:19,045 --> 00:28:20,610 After the pandemic happened, 711 00:28:20,611 --> 00:28:23,701 I made a pivot and started working as a private chef 712 00:28:23,702 --> 00:28:25,572 and started doing pop-ups. 713 00:28:25,573 --> 00:28:29,532 My pop-ups are really focused on Black heritage cooking and just, 714 00:28:29,533 --> 00:28:31,621 like, pay homage, not only to my family, 715 00:28:31,622 --> 00:28:34,799 but to so many other Black chefs that came before me. 716 00:28:34,800 --> 00:28:36,976 Hollandaise is good. 717 00:28:39,152 --> 00:28:42,197 Oh, nice. Yeah, it's nice. It has some character. 718 00:28:42,198 --> 00:28:44,069 The flavor is nice and mild. 719 00:28:44,070 --> 00:28:45,679 Like, everything you want, nothing you don't. 720 00:28:45,680 --> 00:28:47,986 Chicken skin just had a lot of the seasoning 721 00:28:47,987 --> 00:28:50,119 from when it was cooked with the chicken. 722 00:28:52,774 --> 00:28:55,689 I think Chef Nuit will be really happy 723 00:28:55,690 --> 00:28:57,822 with how many elements we've incorporated. 724 00:28:57,823 --> 00:28:59,171 This crumble thing got better. 725 00:28:59,172 --> 00:29:01,695 During our stage, that steamed dumpling, 726 00:29:01,696 --> 00:29:04,263 the filling, which was, like, peanut and coconut, 727 00:29:04,264 --> 00:29:07,745 it was savory, yet it was sticky and sweet. 728 00:29:07,746 --> 00:29:10,704 We wanted to recreate a version of it here. 729 00:29:10,705 --> 00:29:12,837 Yeah, that tastes like hers. That's badass. 730 00:29:12,838 --> 00:29:14,055 You wanna cut into this beef? 731 00:29:14,056 --> 00:29:15,230 Oh, yeah, yeah. 732 00:29:15,231 --> 00:29:16,405 CÉSAR: I like the marinade. 733 00:29:16,406 --> 00:29:17,972 Like that kind of thing? 734 00:29:17,973 --> 00:29:18,973 CÉSAR: Just more, like, smaller bites. 735 00:29:18,974 --> 00:29:20,280 Yeah. 736 00:29:21,455 --> 00:29:23,369 -45 minutes. -45 minutes. 737 00:29:23,370 --> 00:29:25,588 The meat, I'm very concerned about the meat. 738 00:29:25,589 --> 00:29:27,416 You-- We already have two pots going. 739 00:29:27,417 --> 00:29:29,418 This will never be ready. There's way too much liquid. 740 00:29:29,419 --> 00:29:31,899 The jus needs to be reduced. 741 00:29:31,900 --> 00:29:34,032 It is far from where it needs to be. 742 00:29:34,033 --> 00:29:35,860 I'm gonna just remove the lid, 'cause, 743 00:29:35,861 --> 00:29:38,297 like, the steam could reduce. 744 00:29:38,298 --> 00:29:39,994 Steam could come out and reduce. 745 00:29:39,995 --> 00:29:42,518 Massimo is asking me to reduce the jus. 746 00:29:42,519 --> 00:29:45,826 Since the meat is not cooked all the way, 747 00:29:45,827 --> 00:29:48,394 it needs to have the jus covered. 748 00:29:48,395 --> 00:29:50,700 We have plenty of time for service to get this done. 749 00:29:50,701 --> 00:29:52,746 - I'm doing what I need to... - You can put it there. 750 00:29:52,747 --> 00:29:54,443 - ...be ready on time, okay? - That's fine. 751 00:29:54,444 --> 00:29:56,489 I mean, we're doing the same thing, Massimo. 752 00:29:56,490 --> 00:29:59,231 - You need to calm down. - I'm not, but mama-- 753 00:29:59,232 --> 00:30:01,929 She doesn't like it that I'm touching 754 00:30:01,930 --> 00:30:03,975 what I'm sure she feels like her task. 755 00:30:03,976 --> 00:30:07,674 I decide, Massimo, if you don't do something right now, 756 00:30:07,675 --> 00:30:09,242 you're----ing going home. 757 00:30:10,417 --> 00:30:11,896 No, don't touch it, please. 758 00:30:11,897 --> 00:30:13,246 It's about getting it done. 759 00:30:14,638 --> 00:30:16,248 - 45 minutes. - So don't start. 760 00:30:16,249 --> 00:30:17,641 Don't----ing start. 761 00:30:24,387 --> 00:30:26,127 - Mami. - Not yet, not yet, not yet. 762 00:30:26,128 --> 00:30:27,694 We really need to blend this. 763 00:30:27,695 --> 00:30:30,088 I'm not gonna let anybody disrespect me. 764 00:30:30,089 --> 00:30:31,393 I mean, I'm sorry. 765 00:30:31,394 --> 00:30:33,091 But at the end of it all, in my mind, 766 00:30:33,092 --> 00:30:34,527 I'm also thinking I'm gonna get eliminated 767 00:30:34,528 --> 00:30:36,355 because my team is not working as a team. 768 00:30:36,356 --> 00:30:38,052 He's in a whole other world. 769 00:30:38,053 --> 00:30:39,358 I think the final product 770 00:30:39,359 --> 00:30:40,838 needs to be a very thick jus. 771 00:30:40,839 --> 00:30:44,711 - Jus. - I made eye contact with Paula. 772 00:30:44,712 --> 00:30:46,409 She looked a little stressed out. 773 00:30:50,283 --> 00:30:51,805 We put more XO sauce. 774 00:30:51,806 --> 00:30:54,199 We put more pickled condiment vinegar. 775 00:30:54,200 --> 00:30:55,896 Everything needs to be on top of each other. 776 00:30:55,897 --> 00:30:58,594 That way when you scoop down, you get one bite, 777 00:30:58,595 --> 00:31:00,074 you get everything at once. 778 00:31:00,075 --> 00:31:01,206 I just gotta be careful with this. 779 00:31:01,207 --> 00:31:02,598 This is so salty. 780 00:31:02,599 --> 00:31:04,253 18 minutes, guys. 781 00:31:07,604 --> 00:31:10,737 I have some flatbreads over here starting to work. 782 00:31:10,738 --> 00:31:12,739 - CÉSAR: How's that daikon? -It's good. 783 00:31:12,740 --> 00:31:14,001 Pea flower purple. 784 00:31:14,002 --> 00:31:15,568 CÉSAR: We're using butterfly pea flowers 785 00:31:15,569 --> 00:31:17,309 for the pickled daikon flowers. 786 00:31:17,310 --> 00:31:19,485 Purple, it's a royal color, royal Thai cuisine. 787 00:31:19,486 --> 00:31:21,139 We're also Team Purple. 788 00:31:21,140 --> 00:31:23,924 I'm just gonna put on a nice little tester and grill it. 789 00:31:23,925 --> 00:31:27,232 A lot of things are kissed by fire in Greece, 790 00:31:27,233 --> 00:31:29,799 so we are gonna make out with this mother----er. 791 00:31:29,800 --> 00:31:33,194 My little touch to this dish is this kalamata olive 792 00:31:33,195 --> 00:31:34,761 and Greek honey caramel. 793 00:31:34,762 --> 00:31:36,894 I'm gonna use it kind of like barbecue sauce, actually. 794 00:31:36,895 --> 00:31:39,157 It will really create an accelerant, 795 00:31:39,158 --> 00:31:43,422 a great browning on the octopus and get it nice and charred. 796 00:31:43,423 --> 00:31:45,772 Ten minutes till service, everyone. 797 00:31:45,773 --> 00:31:47,383 Ten minutes, guys. 798 00:31:49,081 --> 00:31:50,777 Chop, chop, chop. 799 00:31:52,258 --> 00:31:53,693 - Happy? - Look at her. 800 00:31:53,694 --> 00:31:55,913 All the sauces came out really tasty. 801 00:31:55,914 --> 00:31:57,436 Maybe a couple more tamarind onions? 802 00:31:57,437 --> 00:31:59,438 - Mm-hmm. -Seeing it on the plate, 803 00:31:59,439 --> 00:32:01,266 I finally understand 804 00:32:01,267 --> 00:32:03,137 and see the vision in its entirety, 805 00:32:03,138 --> 00:32:06,836 so I feel a lot calmer that it came out so beautiful. 806 00:32:06,837 --> 00:32:08,708 That's why I'm glad to be working with you, 807 00:32:08,709 --> 00:32:10,971 because that's what-- You trust your partner. 808 00:32:10,972 --> 00:32:12,539 This is ready. I mean... 809 00:32:15,150 --> 00:32:16,890 The meat is----ing delicious. 810 00:32:16,891 --> 00:32:18,631 I bet. 811 00:32:18,632 --> 00:32:21,199 The meat is perfect. It's exactly as it should be. 812 00:32:21,200 --> 00:32:22,722 Sorry I was an asshole. 813 00:32:22,723 --> 00:32:25,072 - I mean, you were rude. - Yeah. 814 00:32:25,073 --> 00:32:27,422 Let's just get set up. Let's finish all the garnishes. 815 00:32:27,423 --> 00:32:29,163 We have enough meat to start. 816 00:32:29,164 --> 00:32:30,687 I handle stress very well. 817 00:32:32,689 --> 00:32:34,560 -One minute! - One minute! 818 00:32:34,561 --> 00:32:36,823 -We are almost there. - I'm finishing garnish. 819 00:32:36,824 --> 00:32:38,999 - It's right there, right there. - Got ya. 820 00:32:39,000 --> 00:32:40,393 - Sauce, sauce? - Yep. 821 00:32:41,350 --> 00:32:42,656 All right. 822 00:32:43,483 --> 00:32:46,833 Two, one, service time. 823 00:32:46,834 --> 00:32:47,965 We open! 824 00:32:47,966 --> 00:32:50,272 - Let's have a good service! - Whoo! 825 00:32:52,057 --> 00:32:53,493 Welcome, everybody. 826 00:32:54,581 --> 00:32:56,016 What's up, y'all? How's it going? 827 00:32:56,017 --> 00:32:58,105 So, we've got a beautiful grilled octopus here. 828 00:32:58,106 --> 00:33:00,586 - Thai-style beef. - Roasted pork patty kare-kare. 829 00:33:00,587 --> 00:33:02,588 - Thank you guys for coming out. -Enjoy. 830 00:33:02,589 --> 00:33:04,025 Thanks, guys. 831 00:33:04,721 --> 00:33:08,507 We are having a cod and shrimp bomba. 832 00:33:08,508 --> 00:33:10,030 As they're walking up, 833 00:33:10,031 --> 00:33:11,684 we've already got fritters coming out of the fryer, 834 00:33:11,685 --> 00:33:13,425 and so I have enough to start feeding people, 835 00:33:13,426 --> 00:33:15,035 but I've got to keep the train moving here. 836 00:33:15,036 --> 00:33:17,255 If it's a rocky start, it could tank your service. 837 00:33:17,256 --> 00:33:18,517 Corwin, do you need me to, like, 838 00:33:18,518 --> 00:33:20,084 change your panko or anything? 839 00:33:20,085 --> 00:33:21,302 No, no, I'm all good. 840 00:33:21,303 --> 00:33:22,608 That looks great, thank you. 841 00:33:22,609 --> 00:33:24,218 Absolutely. Thank you guys. 842 00:33:24,219 --> 00:33:25,785 Thank you so much. 843 00:33:25,786 --> 00:33:27,700 - Yeah, no worries. - Enjoy, y'all. Enjoy, man. 844 00:33:27,701 --> 00:33:31,530 Serving 150 people, the most difficult part is consistency. 845 00:33:31,531 --> 00:33:34,054 Every dish has to be the same. 846 00:33:34,055 --> 00:33:37,405 We have our arroz caldo on the bottom with the kare-kare. 847 00:33:37,406 --> 00:33:39,103 We're doing six plates at a time. 848 00:33:39,104 --> 00:33:42,410 We wanna keep everything still hot. We have a lot of garnishes. 849 00:33:42,411 --> 00:33:44,412 Hopefully, it doesn't feel like a long wait. 850 00:33:44,413 --> 00:33:45,544 Thank you so much. 851 00:33:45,545 --> 00:33:48,417 Yep, and we're behind again. 852 00:33:50,767 --> 00:33:52,769 - Keep going. - Yeah. 853 00:33:53,727 --> 00:33:54,988 It's pretty under here. 854 00:33:54,989 --> 00:33:56,250 Sparkling, anyone?? 855 00:33:56,251 --> 00:33:57,469 Oh, sure, I'll take the sparkling. 856 00:33:57,470 --> 00:33:58,600 - I think it's sparkling. - Thanks. 857 00:33:58,601 --> 00:34:00,167 Well, welcome to the Bedway. 858 00:34:00,168 --> 00:34:02,648 I've never been. I feel like you should be walking it out. 859 00:34:02,649 --> 00:34:05,129 I've been here before. I think it's really awesome. 860 00:34:05,130 --> 00:34:06,434 I think they did an amazing job 861 00:34:06,435 --> 00:34:08,393 with otherwise unused space, right? 862 00:34:08,394 --> 00:34:10,482 And today, there's hopefully great food. 863 00:34:10,483 --> 00:34:12,266 I think they were all very excited 864 00:34:12,267 --> 00:34:14,529 to get into other people's restaurants, to get cooking. 865 00:34:14,530 --> 00:34:15,922 They had to work the line. 866 00:34:15,923 --> 00:34:18,577 I love that you guys put them in the kitchen, 867 00:34:18,578 --> 00:34:20,144 'cause there's so many times we go somewhere 868 00:34:20,145 --> 00:34:22,059 and we eat something, and we're like, here's the food. 869 00:34:22,060 --> 00:34:25,584 To go back and experience it is really interesting. 870 00:34:25,585 --> 00:34:27,238 Also, it pulls them out of their comfort zone. 871 00:34:27,239 --> 00:34:29,544 If you're a chef doing a certain thing and all of a sudden 872 00:34:29,545 --> 00:34:31,198 you're forced to do a different type of cuisine 873 00:34:31,199 --> 00:34:32,678 that you don't know much about, 874 00:34:32,679 --> 00:34:34,463 certain chefs can adapt better than others. 875 00:34:37,640 --> 00:34:39,076 This is a charred octopus 876 00:34:39,077 --> 00:34:42,209 with a green kalamata olive relish on top. 877 00:34:42,210 --> 00:34:44,777 There's a little smoked trout roe. 878 00:34:44,778 --> 00:34:46,083 - There you go. - Thank you. 879 00:34:46,084 --> 00:34:48,259 No worries. Hi, guys! 880 00:34:48,260 --> 00:34:49,608 Sara Bradley, 881 00:34:49,609 --> 00:34:51,262 - Paula and Massimo. - Hello, hello. 882 00:34:51,263 --> 00:34:53,655 Paula and Massimo, have you enjoyed working together? 883 00:34:53,656 --> 00:34:55,483 We both cook a lot with fire, 884 00:34:55,484 --> 00:34:57,877 so it got a bit heated today over here 885 00:34:57,878 --> 00:35:00,271 with the and et cetera. 886 00:35:00,272 --> 00:35:01,402 What are you guys making? 887 00:35:01,403 --> 00:35:03,143 Braised short rib. 888 00:35:03,144 --> 00:35:05,798 We serve with a flatbread. Then we have some escabeche. 889 00:35:05,799 --> 00:35:08,279 The vinegar for this has been done with sweet plantain, 890 00:35:08,280 --> 00:35:09,889 very traditional for my country, 891 00:35:09,890 --> 00:35:12,109 and has the onions and the peppers and the carrots 892 00:35:12,110 --> 00:35:13,588 as well, and the scotch bonnets. 893 00:35:13,589 --> 00:35:15,938 Fresh bread cooked to the order 894 00:35:15,939 --> 00:35:18,332 is one of the most beautiful things in the world for me. 895 00:35:18,333 --> 00:35:20,639 - You do that a lot? - Half my day at the restaurant 896 00:35:20,640 --> 00:35:22,293 - is spent making bread. -Ah. 897 00:35:22,294 --> 00:35:24,077 The other half is looking at myself in the mirror, of course. 898 00:35:24,078 --> 00:35:25,557 Obviously, yes, we knew about that one. 899 00:35:25,558 --> 00:35:26,688 Bon appetit, guys. 900 00:35:26,689 --> 00:35:28,517 Thank you all so much. 901 00:35:33,392 --> 00:35:35,088 - It smells nice. - It looks great. 902 00:35:35,089 --> 00:35:38,483 I do feel like both Massimo and Paula are in the dish. 903 00:35:38,484 --> 00:35:40,006 Let's see how it tastes. 904 00:35:40,007 --> 00:35:41,573 Mmm. 905 00:35:41,574 --> 00:35:43,879 I mean, I do commend them for making them to order 906 00:35:43,880 --> 00:35:45,751 as the guests are walking up. 907 00:35:45,752 --> 00:35:47,274 How do you think the meat turned out? 908 00:35:47,275 --> 00:35:48,841 It's good. A little dry. 909 00:35:48,842 --> 00:35:52,061 It's missing that collagen that the oxtail gives. 910 00:35:52,062 --> 00:35:54,194 So there was a gentleness of acidity, 911 00:35:54,195 --> 00:35:57,197 but I wanted to taste it, and I wanted that heat. 912 00:35:57,198 --> 00:35:58,546 It is a good dish, absolutely. 913 00:35:58,547 --> 00:36:00,244 I'm just not getting the Caribbean flavor 914 00:36:00,245 --> 00:36:01,506 that they promised. 915 00:36:01,507 --> 00:36:02,942 There's something kind of bitter. 916 00:36:02,943 --> 00:36:04,726 Yeah, it's the curry powder. 917 00:36:04,727 --> 00:36:06,119 - Hello. - Hi, chef. 918 00:36:06,120 --> 00:36:09,340 - Hi, how are you? - Team Purple. 919 00:36:09,341 --> 00:36:10,645 I love that our chef is here 920 00:36:10,646 --> 00:36:12,560 and is gonna try our dish inspired by her. 921 00:36:12,561 --> 00:36:15,520 We made the crumble with peanut, coconut, 922 00:36:15,521 --> 00:36:18,175 fried shallots, some palm sugar. 923 00:36:18,176 --> 00:36:19,915 Trying to mimic the filling of a dumpling. 924 00:36:19,916 --> 00:36:22,092 Yeah. You had me at pad Thai. 925 00:36:22,919 --> 00:36:24,398 CÉSAR: We're in a flow. We're joking. 926 00:36:24,399 --> 00:36:26,705 We just got to get to a point where we can at least 927 00:36:26,706 --> 00:36:28,228 have, like, 20 dishes out. 928 00:36:28,229 --> 00:36:30,187 Luckily we're still able to work through the festival, 929 00:36:30,188 --> 00:36:33,102 but you don't wanna be the booth that doesn't have food out. 930 00:36:33,103 --> 00:36:34,540 Thank you for being here. 931 00:36:34,975 --> 00:36:36,671 - Hi, Kat. - How are you? 932 00:36:36,672 --> 00:36:39,283 So we went to Mercado Negro, a Portuguese restaurant. 933 00:36:39,284 --> 00:36:41,807 The things that really resonated with us were the seafood. 934 00:36:41,808 --> 00:36:44,375 We went to get salt cod. They didn't have salt cod. 935 00:36:44,376 --> 00:36:49,336 We did a cod and shrimp bomba, saffron aioli, smoked roe, 936 00:36:49,337 --> 00:36:52,644 piri piri that we let ferment overnight, and some pickles. 937 00:36:52,645 --> 00:36:54,211 - Great. - Thank you. 938 00:36:54,212 --> 00:36:55,474 Thanks. Let's go eat. 939 00:37:00,827 --> 00:37:02,088 I do like the big pickles. 940 00:37:02,089 --> 00:37:03,698 - Yep. -Salt cod has such 941 00:37:03,699 --> 00:37:06,266 a unique and interesting flavor. 942 00:37:06,267 --> 00:37:07,876 So, I was wondering, like, 943 00:37:07,877 --> 00:37:10,792 will they be able to get that without the salt cod? 944 00:37:10,793 --> 00:37:12,490 I agree with you. Why tell that story 945 00:37:12,491 --> 00:37:13,882 - if you don't have salt cod? - Right. 946 00:37:13,883 --> 00:37:15,449 Don't mention it. 947 00:37:15,450 --> 00:37:18,017 I'm really loving the flavors of Kat and Corwin's dish. 948 00:37:18,018 --> 00:37:21,107 The texture of this bomba, to me, is a little off. 949 00:37:21,108 --> 00:37:22,674 - The wetness. -Yeah, the texture. 950 00:37:22,675 --> 00:37:23,849 Have everything right that the salt cod, 951 00:37:23,850 --> 00:37:25,503 it wouldn't have made this happen. 952 00:37:25,504 --> 00:37:27,026 This is a nice little street food dish. 953 00:37:27,027 --> 00:37:28,549 - Yeah. -It's fine. 954 00:37:28,550 --> 00:37:29,985 You're not gonna think much about it, 955 00:37:29,986 --> 00:37:31,857 but it's competition, double elimination. 956 00:37:31,858 --> 00:37:33,772 I think you've got to come a little harder than this. 957 00:37:33,773 --> 00:37:36,035 It smells great. I can smell it from far away. 958 00:37:36,036 --> 00:37:37,254 Thank you. 959 00:37:37,255 --> 00:37:38,777 We wanted to feature Greek flavors, 960 00:37:38,778 --> 00:37:41,083 so we're doing a grilled octopus today. 961 00:37:41,084 --> 00:37:42,563 You eat a lot of Indian food here? 962 00:37:42,564 --> 00:37:44,217 - Yeah. -We have a take on 963 00:37:44,218 --> 00:37:45,392 chicken kamasutra. 964 00:37:45,393 --> 00:37:46,785 -Okay. - Like the book. 965 00:37:46,786 --> 00:37:48,308 -Perfect. - Vinny's spieling, 966 00:37:48,309 --> 00:37:51,703 and I'm like, okay. I have so many flatbreads to do, 967 00:37:51,704 --> 00:37:54,053 so if Vinny wants to talk to the people, 968 00:37:54,054 --> 00:37:56,447 let the man talk to the people. 969 00:37:56,448 --> 00:37:57,796 Chicken kamasutra. 970 00:37:57,797 --> 00:37:59,406 You heard that correctly, like the book. 971 00:37:59,407 --> 00:38:00,842 I'm cracking up because 972 00:38:00,843 --> 00:38:03,280 I'm hearing his spiel every couple of minutes. 973 00:38:03,281 --> 00:38:04,977 Kamasutra, yes, like the book. 974 00:38:04,978 --> 00:38:07,719 It almost gets funnier and funnier every time. 975 00:38:07,720 --> 00:38:09,111 If you didn't read the sign already, 976 00:38:09,112 --> 00:38:11,853 chicken kamasutra, yes, after the book. 977 00:38:11,854 --> 00:38:13,333 So this dish has got a lot of love 978 00:38:13,334 --> 00:38:15,379 and things that bring us love and joy as well. 979 00:38:15,380 --> 00:38:17,033 I am dead. 980 00:38:17,730 --> 00:38:19,600 - Hi, chefs. - Chefs, how are you? 981 00:38:19,601 --> 00:38:21,080 Very good, how are you? 982 00:38:21,081 --> 00:38:22,777 - This is pretty. -What'd y'all make? 983 00:38:22,778 --> 00:38:26,564 Pad Thai glazed tenderloin, pickled mushrooms, 984 00:38:26,565 --> 00:38:29,349 and we had the pea flower powder, 985 00:38:29,350 --> 00:38:30,829 so pea flower, pickle, 986 00:38:30,830 --> 00:38:32,831 I know I do pickled daikon every single time, but-- 987 00:38:32,832 --> 00:38:34,485 We know you love a pickled daikon. 988 00:38:34,486 --> 00:38:36,008 I wanted the flower. 989 00:38:36,009 --> 00:38:38,010 Did you know a lot about royal Thai cuisine before? 990 00:38:38,011 --> 00:38:39,664 - I did not. - I didn't know, 991 00:38:39,665 --> 00:38:41,100 but I liked the idea of it. 992 00:38:41,101 --> 00:38:42,971 It gave kind of the chef the room to be creative. 993 00:38:42,972 --> 00:38:44,495 - Well, thank you. - This looks great. 994 00:38:44,496 --> 00:38:46,061 Great job, guys. 995 00:38:46,062 --> 00:38:48,063 I feel like these little punch-out flowers are becoming 996 00:38:48,064 --> 00:38:49,848 - Katianna's signature. -They are. 997 00:38:49,849 --> 00:38:51,371 But you know what, she's getting her money's worth 998 00:38:51,372 --> 00:38:52,852 with that stamp, so. 999 00:38:54,810 --> 00:38:56,333 It's delicious. 1000 00:38:56,334 --> 00:38:57,986 There's definitely a lot of texture going on. 1001 00:38:57,987 --> 00:38:59,379 It is a little sweet. 1002 00:38:59,380 --> 00:39:00,728 With the heat, it's good though. 1003 00:39:00,729 --> 00:39:02,687 A lot of Thai food is sweet. 1004 00:39:02,688 --> 00:39:05,690 It definitely feels like they took a lot of inspiration there. 1005 00:39:05,691 --> 00:39:07,387 There is a lot of variation of flavor. 1006 00:39:07,388 --> 00:39:10,912 Like, I'm getting so many layers with the nuts and the chili 1007 00:39:10,913 --> 00:39:14,394 and the mushrooms, that little pickle, the palm sugar. 1008 00:39:14,395 --> 00:39:15,700 Very tasty. 1009 00:39:15,701 --> 00:39:17,005 Yeah, it's good. It's a good dish. 1010 00:39:17,006 --> 00:39:18,920 -You mix meat and-- - And nuts. 1011 00:39:18,921 --> 00:39:21,401 - It's really delicious. - It's so, so delicious. 1012 00:39:21,402 --> 00:39:24,361 - How's it going, chef? - How are you doing, chef? 1013 00:39:24,362 --> 00:39:25,623 We took a lot of inspiration 1014 00:39:25,624 --> 00:39:27,059 from your talk about home cooking. 1015 00:39:27,060 --> 00:39:29,583 Chef Justin cooks Filipino food, you know, 1016 00:39:29,584 --> 00:39:31,280 and we're cooking a version of it, 1017 00:39:31,281 --> 00:39:34,458 so there's a lot of pressure to make him proud 1018 00:39:34,459 --> 00:39:35,937 of what we're doing. 1019 00:39:35,938 --> 00:39:37,330 You know, we just made something very homey. 1020 00:39:37,331 --> 00:39:38,897 That's what I felt when I ate your food. 1021 00:39:38,898 --> 00:39:40,289 He didn't spit it out. 1022 00:39:40,290 --> 00:39:41,987 That's always a plus. 1023 00:39:41,988 --> 00:39:43,467 - Thank you, chef. - Thank you, guys. 1024 00:39:43,468 --> 00:39:45,121 Delicious. Thanks, chef. 1025 00:39:46,122 --> 00:39:48,124 You want it really spicy, that's for you. 1026 00:39:49,212 --> 00:39:51,954 Enjoying the beautiful day out here. 1027 00:39:53,042 --> 00:39:54,652 Have you been to New York? 1028 00:39:54,653 --> 00:39:56,915 Vinny, you know this gentleman's daughter lives in New York? 1029 00:39:56,916 --> 00:39:59,787 - Oh, does she? - It's me. That's my dad. 1030 00:39:59,788 --> 00:40:01,789 - Is this your dad? - And my brother. 1031 00:40:01,790 --> 00:40:04,488 - Oh! - This is my family. 1032 00:40:04,489 --> 00:40:05,924 Oh, my goodness. 1033 00:40:05,925 --> 00:40:07,926 - Thank you very much. - Thank you. Enjoy. 1034 00:40:07,927 --> 00:40:09,449 So what'd you guys make? 1035 00:40:09,450 --> 00:40:11,886 So today, we did our take on chicken kamasutra. 1036 00:40:11,887 --> 00:40:13,714 Yes, like the book. What we took from that was 1037 00:40:13,715 --> 00:40:15,412 just putting a lot of love into it. 1038 00:40:15,413 --> 00:40:18,719 So we have chicken thighs cooked down in a base of a cashew sauce 1039 00:40:18,720 --> 00:40:20,199 and a caramelized onion and tomato sauce 1040 00:40:20,200 --> 00:40:22,288 and then a curry hollandaise. 1041 00:40:22,289 --> 00:40:26,335 This is my homage in this dish to my past working at the Nomad. 1042 00:40:26,336 --> 00:40:28,120 And then we topped it with a sunflower 1043 00:40:28,121 --> 00:40:31,079 because I love to top with edible flowers. 1044 00:40:31,080 --> 00:40:32,472 - Thank you. - Great work. 1045 00:40:32,473 --> 00:40:33,778 Thank you. Enjoy. 1046 00:40:33,779 --> 00:40:35,171 - Thank you guys. -Thank you. 1047 00:40:41,090 --> 00:40:42,787 I mean, I love the chicken skin, right? 1048 00:40:42,788 --> 00:40:44,397 My chicken was cooked well. 1049 00:40:44,398 --> 00:40:46,486 My first bite was really, really nice. 1050 00:40:46,487 --> 00:40:47,879 It felt like I was gonna get 1051 00:40:47,880 --> 00:40:49,446 a little more heat the more I ate. 1052 00:40:49,447 --> 00:40:51,448 I expect a little more from Indian food. 1053 00:40:51,449 --> 00:40:53,232 I don't think that the curried hollandaise 1054 00:40:53,233 --> 00:40:55,495 packed as much punch as they wanted. 1055 00:40:55,496 --> 00:40:57,541 And then they put a blanket of everything over this 1056 00:40:57,542 --> 00:41:00,413 kind of like not super flavorful hollandaise. 1057 00:41:00,414 --> 00:41:02,154 I don't know why you need a rich hollandaise 1058 00:41:02,155 --> 00:41:03,503 when you have a rich sauce. 1059 00:41:03,504 --> 00:41:05,070 What's the point of it? 1060 00:41:05,071 --> 00:41:06,854 You were giving an homage to the story. 1061 00:41:06,855 --> 00:41:09,422 But the story has to work with the dish, right? 1062 00:41:09,423 --> 00:41:10,816 Totally. 1063 00:41:22,001 --> 00:41:23,697 You are obviously the Greek. 1064 00:41:23,698 --> 00:41:27,832 We're very Greek. Yeah. Lots of olives, olive oil. 1065 00:41:27,833 --> 00:41:31,618 This is really the first time outside of Last Chance Kitchen 1066 00:41:31,619 --> 00:41:34,055 that I feel like this is great. 1067 00:41:34,056 --> 00:41:35,404 I'm happy with it. 1068 00:41:35,405 --> 00:41:36,536 Enjoy, y'all. 1069 00:41:36,537 --> 00:41:38,756 I just wanna keep that ball rolling. 1070 00:41:38,757 --> 00:41:40,235 Keep the momentum going. 1071 00:41:40,236 --> 00:41:43,021 The idea of winning immunities back-to-back 1072 00:41:43,022 --> 00:41:45,980 is, like, almost too good to be true. 1073 00:41:45,981 --> 00:41:49,027 So, we're inspired by simple preparation, 1074 00:41:49,028 --> 00:41:50,768 really high quality ingredients. 1075 00:41:50,769 --> 00:41:52,117 Hello, chefs. 1076 00:41:52,118 --> 00:41:53,466 - Hi. How's it going? - How are you? 1077 00:41:53,467 --> 00:41:54,772 Hello, judges. 1078 00:41:54,773 --> 00:41:56,121 Shuai, Henry, this is Sara. 1079 00:41:56,122 --> 00:41:57,688 - Hey, guys. -How are you? 1080 00:41:57,689 --> 00:41:59,341 What do y'all have? 1081 00:41:59,342 --> 00:42:01,909 Arroz caldo with a roasted pork curry kare-kare 1082 00:42:01,910 --> 00:42:04,172 with some fermented pickles going on top 1083 00:42:04,173 --> 00:42:05,913 of a bagoong XO sauce. 1084 00:42:05,914 --> 00:42:09,656 Chef really talked about just being part of a home, a family. 1085 00:42:09,657 --> 00:42:13,138 Rice is life, right? I just ate so much congee growing up. 1086 00:42:13,139 --> 00:42:14,443 I literally grew up on rations. 1087 00:42:14,444 --> 00:42:15,967 My grandma had to feed ten people 1088 00:42:15,968 --> 00:42:17,490 with like two pounds of rice. 1089 00:42:17,491 --> 00:42:19,187 But I feel like it was a good carrier device 1090 00:42:19,188 --> 00:42:20,754 for this delicious kare-kare. 1091 00:42:20,755 --> 00:42:22,756 - All right. Thank you, guys. - Thank you so much. 1092 00:42:22,757 --> 00:42:24,237 Thanks, guys. 1093 00:42:25,630 --> 00:42:27,632 - Mmm. - Smells great. 1094 00:42:28,371 --> 00:42:32,374 I like them talking about family and rice is life. 1095 00:42:32,375 --> 00:42:34,115 This tastes like something that I would wanna like, 1096 00:42:34,116 --> 00:42:36,117 sit down and eat with my family. 1097 00:42:36,118 --> 00:42:38,380 How's the meat cooked for you, Tom? 1098 00:42:38,381 --> 00:42:39,599 It's okay. 1099 00:42:39,600 --> 00:42:40,774 It does taste praline. 1100 00:42:40,775 --> 00:42:42,297 - It tastes a little dry. - Yeah. 1101 00:42:42,298 --> 00:42:44,735 But I really do love all the different flavors. 1102 00:42:44,736 --> 00:42:46,911 There's a lot in this tiny bowl. 1103 00:42:46,912 --> 00:42:48,347 - They have the sour part down. - Yeah. 1104 00:42:48,348 --> 00:42:49,783 The condiments are all interesting. 1105 00:42:49,784 --> 00:42:51,132 There's nice little things happening. 1106 00:42:51,133 --> 00:42:52,569 With so much heavy things going on, 1107 00:42:52,570 --> 00:42:56,008 the calamansi brought a lighter acidity to it. 1108 00:42:56,704 --> 00:42:58,139 How are y'all doing? 1109 00:42:58,140 --> 00:42:59,793 Bailey, she back from the dead, smiling. 1110 00:42:59,794 --> 00:43:03,014 I'm back from the dead. Look at me, I'm thriving, right? 1111 00:43:03,015 --> 00:43:04,885 Tristen looks like he's out there on a Sunday afternoon 1112 00:43:04,886 --> 00:43:06,583 just hanging out at the grill. 1113 00:43:06,584 --> 00:43:09,063 If I had sandals and a beer, I'd be in a good place right now. 1114 00:43:09,064 --> 00:43:10,630 We're doing a grilled octopus. 1115 00:43:10,631 --> 00:43:14,373 Tristen made a kalamata caramel to glaze the octo. 1116 00:43:14,374 --> 00:43:18,290 And then I did a green olive honey relish. 1117 00:43:18,291 --> 00:43:19,813 It's all the way Greek, you know? 1118 00:43:19,814 --> 00:43:21,641 -Thank you, guys. -Thank you, chef. 1119 00:43:21,642 --> 00:43:22,730 Thank you. 1120 00:43:23,383 --> 00:43:24,644 This looks pretty good. 1121 00:43:24,645 --> 00:43:25,732 - Yeah. - Yeah. 1122 00:43:25,733 --> 00:43:27,039 High hopes. 1123 00:43:29,476 --> 00:43:31,216 The octopus was great. It was cooked well. 1124 00:43:31,217 --> 00:43:32,783 I got this really crispy bite, 1125 00:43:32,784 --> 00:43:36,395 and then I had this really chewy in the best way bite. 1126 00:43:36,396 --> 00:43:40,181 There is a sweetness and a saltiness from that caramel. 1127 00:43:40,182 --> 00:43:41,922 And then the reason the reinforcement of olive 1128 00:43:41,923 --> 00:43:43,968 in that olive relish that Bailey made. 1129 00:43:43,969 --> 00:43:46,361 As I'm eating the dish, it's working. 1130 00:43:46,362 --> 00:43:48,276 It's mellowing out, it's making sense. 1131 00:43:48,277 --> 00:43:49,627 That's good. 1132 00:43:50,845 --> 00:43:53,020 Enjoy. Thank you so much. 1133 00:43:53,021 --> 00:43:54,631 I think that me and Kat's teamwork dynamic 1134 00:43:54,632 --> 00:43:56,110 worked in our favor, 1135 00:43:56,111 --> 00:43:57,503 but I believe that every dish is critiquable, 1136 00:43:57,504 --> 00:43:59,244 so hopefully they understand our vision 1137 00:43:59,245 --> 00:44:00,638 and they like what we put out. 1138 00:44:02,117 --> 00:44:05,032 Overall, they all did a really good job. 1139 00:44:05,033 --> 00:44:06,512 The chefs were inspired. 1140 00:44:06,513 --> 00:44:07,861 They got to go into people's restaurants. 1141 00:44:07,862 --> 00:44:09,167 How much of a treat that is, 1142 00:44:09,168 --> 00:44:10,559 especially during this competition. 1143 00:44:10,560 --> 00:44:13,562 I'd say we move from under a highway 1144 00:44:13,563 --> 00:44:16,392 - to the Top Chefjudges' table. -All right. 1145 00:44:23,225 --> 00:44:25,357 - You want a drink, chef? - I sure do, chef. 1146 00:44:25,358 --> 00:44:26,967 - I'll take a water. - Thank you. 1147 00:44:26,968 --> 00:44:28,403 Thank you, barkeep. 1148 00:44:28,404 --> 00:44:29,883 How we feeling, boys and girls? 1149 00:44:29,884 --> 00:44:34,235 Um, it was a smoother service than I thought. 1150 00:44:34,236 --> 00:44:36,585 I don't know. We were on the bottom last week 1151 00:44:36,586 --> 00:44:38,413 and I don't know how they feel anymore. 1152 00:44:38,414 --> 00:44:40,589 I feel like we're making it hard on the judges. 1153 00:44:40,590 --> 00:44:42,591 At this point, I feel like if you get knocked out, 1154 00:44:42,592 --> 00:44:44,245 you probably just got beat by a better dish. 1155 00:44:44,246 --> 00:44:45,725 Like, it's getting a lot harder. 1156 00:44:45,726 --> 00:44:47,032 -Yeah. - Yeah. 1157 00:44:57,607 --> 00:44:59,391 It's always a tough challenge 1158 00:44:59,392 --> 00:45:01,915 when you go into a kitchen for a small period of time. 1159 00:45:01,916 --> 00:45:04,135 You got to get whatever knowledge you can, especially 1160 00:45:04,136 --> 00:45:06,615 if it's cuisine that you're not really that familiar with. 1161 00:45:06,616 --> 00:45:08,182 But, you know, everything considered, 1162 00:45:08,183 --> 00:45:09,488 I thought it was really good. 1163 00:45:09,489 --> 00:45:12,971 Blue team and purple team... 1164 00:45:15,408 --> 00:45:19,325 you had our favorite dishes of the day, congratulations. 1165 00:45:22,284 --> 00:45:24,198 Tristen and Bailey, can you guys tell me about 1166 00:45:24,199 --> 00:45:25,939 the Kalamata caramel? 1167 00:45:25,940 --> 00:45:29,290 We took Kalamata olives, I Robot-Couped them with garlic, 1168 00:45:29,291 --> 00:45:31,510 caramelized sugar, a little bit of Greek honey. 1169 00:45:31,511 --> 00:45:34,034 I thought it was really clever making that caramel. 1170 00:45:34,035 --> 00:45:35,557 It helped with the char, 1171 00:45:35,558 --> 00:45:37,429 but it still gave us that briny flavor as well. 1172 00:45:37,430 --> 00:45:39,083 So, you know, but really simple too. 1173 00:45:39,084 --> 00:45:41,476 It's all about Greek food, you have to kind of lay back. 1174 00:45:41,477 --> 00:45:43,609 Thank you. Yeah, it was a big thing for restraint. 1175 00:45:43,610 --> 00:45:46,133 You let the cuisine guide the dish 1176 00:45:46,134 --> 00:45:48,135 and what you had learned and it really showed. 1177 00:45:48,136 --> 00:45:49,397 Thank you. 1178 00:45:49,398 --> 00:45:50,921 César and Katianna, 1179 00:45:50,922 --> 00:45:53,532 how did you cook your tenderloin? 1180 00:45:53,533 --> 00:45:56,535 The tenderloin was marinated and then seared it hard 1181 00:45:56,536 --> 00:45:59,494 and the idea was to slice it thin and serve it cold. 1182 00:45:59,495 --> 00:46:02,280 I loved that the beef was just marinated and seared. 1183 00:46:02,281 --> 00:46:03,803 I loved all the little components. 1184 00:46:03,804 --> 00:46:05,805 There was so much texture and it was so playful 1185 00:46:05,806 --> 00:46:07,807 and it was beautiful to look at. 1186 00:46:07,808 --> 00:46:13,552 Really felt like you understood that kind of funky, sour, sweet, 1187 00:46:13,553 --> 00:46:17,643 spicy balance that is so vital to royal Thai cuisine. 1188 00:46:17,644 --> 00:46:21,255 We love the little nods to yourselves with the daikon, 1189 00:46:21,256 --> 00:46:23,823 but also using the butterfly pea flour. 1190 00:46:23,824 --> 00:46:25,391 Well done. 1191 00:46:26,348 --> 00:46:28,828 Well, Sara, as our guest judge, you get to announce our winner. 1192 00:46:28,829 --> 00:46:32,484 I just wanna tell you guys, do not cook for anyone else, right? 1193 00:46:32,485 --> 00:46:35,052 You will go much farther being true to yourself 1194 00:46:35,053 --> 00:46:39,708 than trying to manipulate it to make someone else happy. 1195 00:46:39,709 --> 00:46:41,755 The winning team is... 1196 00:46:45,454 --> 00:46:46,846 the blue team, Bailey and Tristen. 1197 00:46:46,847 --> 00:46:49,414 Bailey and Tristen, congratulations. 1198 00:46:49,415 --> 00:46:50,502 Yes. 1199 00:46:50,503 --> 00:46:53,722 You guys just won another immunity 1200 00:46:53,723 --> 00:46:55,376 for the next Elimination Challenge. 1201 00:46:55,377 --> 00:46:57,858 Feel good? Welcome back, Bailey. 1202 00:46:58,772 --> 00:47:00,947 - Feels good. -Nice way to come back. 1203 00:47:00,948 --> 00:47:02,166 - We won! - We win! 1204 00:47:02,167 --> 00:47:03,558 Come here. 1205 00:47:03,559 --> 00:47:05,734 Back-to-back immunity. 1206 00:47:05,735 --> 00:47:07,736 It feels so good. 1207 00:47:07,737 --> 00:47:09,303 - Right? - Yeah. 1208 00:47:09,304 --> 00:47:11,740 Man, I like this feeling. 1209 00:47:11,741 --> 00:47:14,743 I just wanna say, I thought your words were great, 1210 00:47:14,744 --> 00:47:16,876 and I don't think that that is how I was cooking 1211 00:47:16,877 --> 00:47:18,617 before Last Chance Kitchen, 1212 00:47:18,618 --> 00:47:21,968 and being pushed into that made me refocus 1213 00:47:21,969 --> 00:47:25,145 and recenter and just be cooking food that I love. 1214 00:47:25,146 --> 00:47:27,060 Well, congratulations. Well deserved. 1215 00:47:27,061 --> 00:47:28,409 - Thank you. - Thank you. 1216 00:47:28,410 --> 00:47:30,237 All right, blue team and purple team, 1217 00:47:30,238 --> 00:47:31,848 you can step over to the side, please. 1218 00:47:31,849 --> 00:47:33,111 Good job. 1219 00:47:35,287 --> 00:47:38,768 Yellow team and green team... 1220 00:47:39,813 --> 00:47:41,248 you're both safe. 1221 00:47:41,249 --> 00:47:43,121 - Please step to the side. - Oh, sh--. 1222 00:47:44,513 --> 00:47:46,775 So, orange team and red team, 1223 00:47:46,776 --> 00:47:48,908 you had our least favorite dishes of the day, 1224 00:47:48,909 --> 00:47:51,172 and one team will be eliminated. 1225 00:47:57,875 --> 00:47:59,527 All right, orange team, let's start with you. 1226 00:47:59,528 --> 00:48:02,052 We both said we wanted to do a baklava dish. 1227 00:48:02,053 --> 00:48:04,663 We love salt cod. We wanted that to represent both of us. 1228 00:48:04,664 --> 00:48:06,665 Were you breading them to order? 1229 00:48:06,666 --> 00:48:08,972 We breaded them the day of, so we made our base and let that 1230 00:48:08,973 --> 00:48:10,887 marinate overnight and we just breaded the morning of. 1231 00:48:10,888 --> 00:48:13,193 Flavors were good. It was fried nicely. 1232 00:48:13,194 --> 00:48:14,804 The inside was really mushy. 1233 00:48:15,457 --> 00:48:18,459 We were concerned also about overworking it, 1234 00:48:18,460 --> 00:48:20,722 having a filling that ran the risk 1235 00:48:20,723 --> 00:48:22,855 of being over dense at all. 1236 00:48:22,856 --> 00:48:24,378 Yeah, sure, I understand that, 1237 00:48:24,379 --> 00:48:25,989 but that binder was just really wet. 1238 00:48:25,990 --> 00:48:28,730 Did you do anything to the fish and the shrimp 1239 00:48:28,731 --> 00:48:30,341 before you put it in there? 1240 00:48:30,342 --> 00:48:34,258 We seasoned the mix with quite a bit of salt. 1241 00:48:34,259 --> 00:48:35,520 That was before you formed the cake? 1242 00:48:35,521 --> 00:48:36,956 - Mm-hmm. - It makes sense. 1243 00:48:36,957 --> 00:48:39,263 You know, salt leaches liquid, right? 1244 00:48:39,264 --> 00:48:42,005 It's like, that's what it does. It pulls the moisture out. 1245 00:48:42,006 --> 00:48:44,181 Vinny and Lana, did your dish turn out 1246 00:48:44,182 --> 00:48:45,834 how you wanted it to turn out? 1247 00:48:45,835 --> 00:48:47,706 - Um, yeah. - I think so. 1248 00:48:47,707 --> 00:48:49,882 I mean, we had kind of discussed it, you know, 1249 00:48:49,883 --> 00:48:52,885 kind of an ode to a dish he had done at the Nomad 1250 00:48:52,886 --> 00:48:54,974 as far as how the chicken was prepared. 1251 00:48:54,975 --> 00:48:58,108 Can you explain a little more about this hollandaise? 1252 00:48:58,109 --> 00:49:01,328 So, part of this was to put ourselves into it. 1253 00:49:01,329 --> 00:49:02,939 - Of course. - Something that I hold 1254 00:49:02,940 --> 00:49:04,679 pretty dear to me is that restaurant. 1255 00:49:04,680 --> 00:49:06,725 So, that was kind of my thing. We saw this, like, 1256 00:49:06,726 --> 00:49:09,032 kind of saucy chicken, and my mind instantly went to that. 1257 00:49:09,033 --> 00:49:12,296 The challenge, part of it is, you wanna do the stage, 1258 00:49:12,297 --> 00:49:13,993 you get information about the cuisine, 1259 00:49:13,994 --> 00:49:16,039 and yes, we want to see yourself in the dish. 1260 00:49:16,040 --> 00:49:18,780 What we're not getting is the Indian flavors in the dish. 1261 00:49:18,781 --> 00:49:20,347 That's where I thought it fell short. 1262 00:49:20,348 --> 00:49:22,262 But what did the hollandaise do exactly 1263 00:49:22,263 --> 00:49:25,613 putting it over the chicken that was already heavily sauced? 1264 00:49:25,614 --> 00:49:27,354 It had different flavor components to it. 1265 00:49:27,355 --> 00:49:29,531 It just ate really heavy. 1266 00:49:29,923 --> 00:49:31,750 All right, chefs, thank you very much. 1267 00:49:31,751 --> 00:49:33,448 We'll call you back in a bit. 1268 00:49:39,628 --> 00:49:41,716 -Congrats, guys. - Keep going. No matter what. 1269 00:49:41,717 --> 00:49:43,153 Congratulations. 1270 00:49:43,154 --> 00:49:45,677 Keep cooking the food you don't like to cook 1271 00:49:45,678 --> 00:49:47,505 and it'll get you far, chef. 1272 00:49:47,506 --> 00:49:49,942 It sucks, because we worked so well together. 1273 00:49:49,943 --> 00:49:52,031 I felt like that was such a good blending of us. 1274 00:49:52,032 --> 00:49:56,296 But at the same time, I've never cooked Indian food before, so. 1275 00:49:56,297 --> 00:49:57,429 Yeah. 1276 00:49:58,212 --> 00:50:01,084 When we look at these four people, two teams, 1277 00:50:01,085 --> 00:50:03,260 no one did a terrible job. 1278 00:50:03,261 --> 00:50:05,088 But two of them are gonna go home. 1279 00:50:05,089 --> 00:50:06,785 Vinny and Lana, 1280 00:50:06,786 --> 00:50:08,961 there was just very little Indian flavor in that dish. 1281 00:50:08,962 --> 00:50:11,616 And I think that they got so wrapped up in the story 1282 00:50:11,617 --> 00:50:13,313 and so wrapped up in hollandaise and chicken 1283 00:50:13,314 --> 00:50:16,142 that they forgot that this was a major part of the challenge. 1284 00:50:16,143 --> 00:50:20,842 With Vinny, it feels like I don't know who he is yet. 1285 00:50:20,843 --> 00:50:22,496 I know who all his mentors are. 1286 00:50:22,497 --> 00:50:24,237 -Yeah. - You're looking for a Top Chef. 1287 00:50:24,238 --> 00:50:27,284 You're not looking for Top worked for a bunch of people 1288 00:50:27,285 --> 00:50:29,068 and are redoing their dishes. 1289 00:50:29,069 --> 00:50:30,809 You know, and at this point in the competition 1290 00:50:30,810 --> 00:50:33,465 is when he's gonna have to step up. 1291 00:50:34,031 --> 00:50:35,379 We felt good. 1292 00:50:35,380 --> 00:50:38,077 I was extremely happy with how our dish went today. 1293 00:50:38,078 --> 00:50:40,079 I don't think we had a sh---y dish by any means. 1294 00:50:40,080 --> 00:50:42,125 I don't think they think that anyone had a sh---y dish. 1295 00:50:42,126 --> 00:50:44,605 It was just a little too wet. 1296 00:50:44,606 --> 00:50:47,478 The dish that Kat and Corwin made today 1297 00:50:47,479 --> 00:50:49,045 was not an issue of conception. 1298 00:50:49,046 --> 00:50:52,657 It was just about the execution of that croquette. 1299 00:50:52,658 --> 00:50:55,442 It was watery and mushy and just not very good. 1300 00:50:55,443 --> 00:50:57,227 It just kind of got gummy. 1301 00:50:57,228 --> 00:50:58,837 Yeah, it just got in the way. 1302 00:50:58,838 --> 00:51:00,708 You couldn't enjoy the dish 'cause it was so wet. 1303 00:51:00,709 --> 00:51:02,406 It was not pleasant at all. 1304 00:51:02,407 --> 00:51:04,234 You don't wanna see anyone go. You know? 1305 00:51:04,235 --> 00:51:06,975 Yeah, it's getting rougher and rougher. 1306 00:51:06,976 --> 00:51:09,456 Definitely a tough one, but I think we have our answer. 1307 00:51:09,457 --> 00:51:10,849 We do. 1308 00:51:10,850 --> 00:51:12,591 Let's get the chefs out here. 1309 00:51:21,948 --> 00:51:23,862 It's a difficult one for a lot of different reasons. 1310 00:51:23,863 --> 00:51:26,995 One, for the challenge itself, just to go and find inspiration 1311 00:51:26,996 --> 00:51:29,085 for a very short time working in a restaurant. 1312 00:51:29,086 --> 00:51:30,521 Taking that inspiration 1313 00:51:30,522 --> 00:51:32,305 and working into a dish that's yours. 1314 00:51:32,306 --> 00:51:35,134 A lot of complications here. Double elimination. 1315 00:51:35,135 --> 00:51:37,615 And quite frankly, the four of you have been cooking great food 1316 00:51:37,616 --> 00:51:39,834 and I don't wanna see either one of you go. 1317 00:51:39,835 --> 00:51:43,926 Unfortunately, we're gonna lose two really good chefs. 1318 00:51:50,585 --> 00:51:52,109 Kat and Corwin, 1319 00:51:53,240 --> 00:51:54,850 please pack your knives and go. 1320 00:51:56,809 --> 00:51:58,505 You got a chance to get back in. 1321 00:51:58,506 --> 00:52:00,246 We'll see you both in Last Chance Kitchen, right? 1322 00:52:00,247 --> 00:52:01,552 - Yep. - Thank you. 1323 00:52:01,553 --> 00:52:03,641 We couldn't get past that croquette. 1324 00:52:03,642 --> 00:52:05,512 Looking forward to seeing you both there. 1325 00:52:05,513 --> 00:52:07,427 - Thanks. - Thank you. Thank you so much. 1326 00:52:07,428 --> 00:52:09,212 - Thank you. - It's been fun. 1327 00:52:09,213 --> 00:52:11,431 Looking forward to having some more fun with you. 1328 00:52:11,432 --> 00:52:13,085 I'm a very competitive person. 1329 00:52:13,086 --> 00:52:14,782 I had to learn how to be a good loser. 1330 00:52:14,783 --> 00:52:17,263 I've got to go prove to myself, 1331 00:52:17,264 --> 00:52:20,397 I've got to go prove to the other chefs and Tom, 1332 00:52:20,398 --> 00:52:22,050 and I've got to prove to the world 1333 00:52:22,051 --> 00:52:24,488 that if I'm gonna say I'm potentially the next Top Chef, 1334 00:52:24,489 --> 00:52:26,795 I've got to go walk through fire first. 1335 00:52:31,060 --> 00:52:32,191 Oh. 1336 00:52:32,192 --> 00:52:34,367 Even though I wasn't here for a long time, 1337 00:52:34,368 --> 00:52:35,977 I was here for a good time 1338 00:52:35,978 --> 00:52:41,679 and I hope that I've made my team at Highly Likely proud 1339 00:52:41,680 --> 00:52:44,247 and I hope that I've made my family proud. 1340 00:52:44,248 --> 00:52:46,205 There's still a chance. 1341 00:52:46,206 --> 00:52:49,295 I have no doubt that even though we'll be competitors, 1342 00:52:49,296 --> 00:52:51,210 we're gonna have some fun in Last Chance Kitchen. 1343 00:52:51,211 --> 00:52:53,605 Yeah. It's gonna be crazy. I'm ready for it, though. 1344 00:52:58,175 --> 00:53:01,089 Tonight, Kat and Corwin enterLast Chance Kitchen, 1345 00:53:01,090 --> 00:53:02,961 where their partnership becomes a rivalry. 1346 00:53:02,962 --> 00:53:04,789 We plan for moments like this. 1347 00:53:04,790 --> 00:53:06,269 Who will be left standing? 1348 00:53:06,270 --> 00:53:07,792 Corwin, anything that you wish you had right now? 1349 00:53:07,793 --> 00:53:09,272 - More time. - Same, bro. 1350 00:53:09,273 --> 00:53:13,015 Watch now on Peacock on BravoTV.com. 1351 00:53:14,713 --> 00:53:16,714 Next time onTop Chef... 1352 00:53:16,715 --> 00:53:19,325 Please welcome Top Chef Master Susur Lee 1353 00:53:19,326 --> 00:53:21,458 and his son, Jet Bent-Lee. 1354 00:53:21,459 --> 00:53:22,677 Morning, guys. 1355 00:53:23,200 --> 00:53:25,026 - Give me all the toppings. -All the toppings. 1356 00:53:25,027 --> 00:53:27,159 -Feeling good? -Eating good. 1357 00:53:27,160 --> 00:53:31,381 Chefs, please welcome Top Chef Wisconsinwinner Danny Garcia. 1358 00:53:31,382 --> 00:53:32,773 Let's go. 1359 00:53:32,774 --> 00:53:34,210 You're gonna work in two teams 1360 00:53:34,211 --> 00:53:36,995 creating a five-course progressive pickle menu. 1361 00:53:36,996 --> 00:53:39,258 Who's ready for a pickle-off? 1362 00:53:39,259 --> 00:53:41,869 - Tiny pickles. - Go, go, go, go, go, go. 1363 00:53:41,870 --> 00:53:43,567 This is one of the best things I've ever had. 1364 00:53:43,568 --> 00:53:44,960 Wait, that's my mise en place. 1365 00:53:45,874 --> 00:53:47,527 - Oh, it's yours? - Yeah. 1366 00:53:47,528 --> 00:53:49,268 There's one or two times during the course 1367 00:53:49,269 --> 00:53:51,009 of our dining where you're just, like, excited. 1368 00:53:51,010 --> 00:53:53,272 Twice tonight in a very big way. 1369 00:53:53,273 --> 00:53:55,014 Let's not get cocky, though. 1370 00:53:55,884 --> 00:53:58,277 Oh, Jesus. Guys, guys, cover that. 1371 00:53:58,278 --> 00:54:00,497 Basically, that's how you build a bomb. 1371 00:54:01,305 --> 00:55:01,755 Watch Online Movies and Series for FREE www.osdb.link/lm