"Top Chef" You Wanna Pizza Me?

1 00:00:03,133 --> 00:00:04,700 Previously on Top Chef... 2 00:00:04,830 --> 00:00:06,267 You're gonna work in two teams 3 00:00:06,397 --> 00:00:08,660 creating a progressive pickle menu. 4 00:00:08,791 --> 00:00:11,141 We win as a team or we lose as a team. 5 00:00:12,490 --> 00:00:15,276 - Oh, Jesus. -Cover it! 6 00:00:15,841 --> 00:00:17,278 My cannolos, they come out perfect. 7 00:00:17,408 --> 00:00:19,367 They're crispy. They're thin. 8 00:00:19,497 --> 00:00:21,238 You didn't shy away from the pickle. 9 00:00:21,369 --> 00:00:22,457 Tasting the dough, you definitely got 10 00:00:22,587 --> 00:00:24,328 some of that acidity from it. 11 00:00:24,459 --> 00:00:25,764 I don't think it's enough. 12 00:00:25,895 --> 00:00:27,766 I decide to add tofu. 13 00:00:27,897 --> 00:00:30,508 The porridge on the bottom muddied up the whole dish. 14 00:00:30,639 --> 00:00:32,119 It didn't work. 15 00:00:33,424 --> 00:00:34,730 Wait, that's my mise en place. 16 00:00:34,860 --> 00:00:37,167 I just jeopardized Henry's dish. 17 00:00:37,298 --> 00:00:38,864 I jeopardized my whole entire team. 18 00:00:38,995 --> 00:00:40,562 Just calm down. 19 00:00:40,692 --> 00:00:42,868 It had great heat, but not so much the pickle. 20 00:00:42,999 --> 00:00:44,435 Taking the pickle! 21 00:00:44,566 --> 00:00:46,481 - Into the jar. - We won? 22 00:00:46,611 --> 00:00:48,483 Go, chef. 23 00:00:48,613 --> 00:00:50,876 The winning chef tonight... 24 00:00:51,007 --> 00:00:52,182 Massimo. 25 00:00:55,403 --> 00:00:57,361 Katianna, please pack your knives and go. 26 00:01:00,277 --> 00:01:03,846 Nine chefs remain to compete in the ultimate culinary showdown. 27 00:01:03,976 --> 00:01:06,936 At stake for the winner, the largest prize package 28 00:01:07,067 --> 00:01:08,677 in Top Chefhistory. 29 00:01:08,807 --> 00:01:11,680 The grand prize of a quarter of a million dollars, 30 00:01:11,810 --> 00:01:13,247 furnished by Saratoga Spring Water, 31 00:01:13,377 --> 00:01:15,423 the official water of Top Chef. 32 00:01:15,553 --> 00:01:17,947 Delta Sky Miles Diamond Medallion status 33 00:01:18,078 --> 00:01:22,082 and $125,000 to spend on travel with Delta Airlines. 34 00:01:22,212 --> 00:01:24,127 A feature in Food & Winemagazine. 35 00:01:24,258 --> 00:01:26,608 An appearance at the Food & Wine Classic in Aspen. 36 00:01:26,738 --> 00:01:29,480 And for the first time ever, the winner of Top Chef 37 00:01:29,611 --> 00:01:31,439 will headline their own exclusive dinner 38 00:01:31,569 --> 00:01:34,137 at the historic James Beard House in New York. 39 00:01:34,268 --> 00:01:36,705 And the title of Top Chef. 40 00:01:38,000 --> 00:01:44,074 41 00:01:46,149 --> 00:01:47,411 Katianna? Pretty wild. 42 00:01:48,717 --> 00:01:50,632 I thought she was winning it all. 43 00:01:50,762 --> 00:01:53,156 I was wholeheartedly, like, expecting to hear my name. 44 00:01:53,287 --> 00:01:55,202 Yeah, well, you've been used to that, but guess what? 45 00:01:55,332 --> 00:01:57,029 - I know. - You're still here, bud. 46 00:01:57,160 --> 00:01:59,684 I had this wall up for a really long time in this competition, 47 00:01:59,815 --> 00:02:03,035 then in turn, I wasn't giving anything out either. 48 00:02:03,166 --> 00:02:05,777 That wall worked both ways. The walls are down now, 49 00:02:05,908 --> 00:02:09,955 and I'm ready to do these challenges in a different light. 50 00:02:10,086 --> 00:02:11,957 I embarrassed myself and the person I wanted to impress 51 00:02:12,088 --> 00:02:13,655 most this whole season, so. 52 00:02:13,785 --> 00:02:15,874 The rillette itself is probably to the recipe almost 53 00:02:16,005 --> 00:02:19,487 of what we did at the Nomad, but I think under-seasoned a bit. 54 00:02:19,617 --> 00:02:21,271 Can I do a brutal honest with you? 55 00:02:21,402 --> 00:02:22,794 - Yeah, absolutely. - If you don't mind. 56 00:02:22,925 --> 00:02:24,448 You had this conundrum in your head of, like, 57 00:02:24,579 --> 00:02:26,058 "I'm cooking my food. Like, this is me." 58 00:02:26,189 --> 00:02:27,321 No, this is where you worked. 59 00:02:27,451 --> 00:02:29,279 - Correct. - Flex you. 60 00:02:29,410 --> 00:02:30,759 Don't flex other people's accomplishments. 61 00:02:30,889 --> 00:02:32,456 Yeah. 62 00:02:32,587 --> 00:02:33,979 I worked for James Kent for quite some time. 63 00:02:34,110 --> 00:02:36,330 He's played a huge influence in my career. 64 00:02:36,460 --> 00:02:39,594 Unfortunately, he passed earlier this year. 65 00:02:39,724 --> 00:02:41,335 There's time and place for a story, 66 00:02:41,465 --> 00:02:43,511 and I think I was probably just forcing it. 67 00:02:43,641 --> 00:02:46,296 He basically made me who I am. 68 00:02:46,427 --> 00:02:48,864 In the last few challenges, I've kind of been cooking for him, 69 00:02:48,994 --> 00:02:51,780 which is probably not what he would want. 70 00:02:51,910 --> 00:02:54,739 Naturally, if I'm doing myself, I'm gonna impress him anyways. 71 00:02:58,917 --> 00:03:00,397 Dinner plans for this evening, guys? 72 00:03:00,528 --> 00:03:03,183 - Fried pickles? - I can't. 73 00:03:08,405 --> 00:03:10,755 Hello, hello. 74 00:03:10,886 --> 00:03:13,280 Seat belts, everyone. Seat belts. 75 00:03:13,845 --> 00:03:16,108 So what do you guys think today is gonna be like? 76 00:03:18,198 --> 00:03:20,809 Honestly, I'm hoping it's some kind of open fire sh--. 77 00:03:26,858 --> 00:03:28,033 The hell is that? Is that dirty dishes? 78 00:03:28,164 --> 00:03:29,905 -Dirty dishes. -I think it is. 79 00:03:30,035 --> 00:03:32,864 - Good morning. -Good morning. 80 00:03:32,995 --> 00:03:35,954 Please welcome your very special guest judge, 81 00:03:36,085 --> 00:03:39,436 the host of Top Chef Canada, Eden Grinshpan. 82 00:03:39,567 --> 00:03:41,873 Hi, chefs. 83 00:03:42,004 --> 00:03:43,005 - Hi. - Hey. 84 00:03:43,135 --> 00:03:44,485 Eden! 85 00:03:44,615 --> 00:03:46,748 She's cool, man. I like her a lot. 86 00:03:46,878 --> 00:03:48,663 Some of the nicest hair in Canada is under one roof. 87 00:03:48,793 --> 00:03:51,100 Hey, how's the hair? The hair's good? 88 00:03:51,231 --> 00:03:53,494 I am so excited to be here. 89 00:03:53,624 --> 00:03:55,496 This all feels very familiar, 90 00:03:55,626 --> 00:03:57,367 but obviously a little different. 91 00:03:57,498 --> 00:04:00,675 All right, chefs, who's ready to get just a little bit dirty? 92 00:04:06,333 --> 00:04:10,380 Eden, I don't know about the Top Chef Canadakitchen, 93 00:04:10,511 --> 00:04:12,339 but these chefs really know how 94 00:04:12,469 --> 00:04:13,905 to generate a lot of dirty dishes. 95 00:04:16,691 --> 00:04:17,953 Chefs, for your Quickfire challenge, 96 00:04:18,083 --> 00:04:19,998 our friends at Finish Ultimate have identified 97 00:04:20,129 --> 00:04:24,481 and can clean the ten toughest stains in America, 98 00:04:24,612 --> 00:04:26,875 which you can see represented right here. 99 00:04:27,005 --> 00:04:29,269 You'll each be using these stains 100 00:04:29,399 --> 00:04:31,271 as inspiration for your dishes. 101 00:04:31,401 --> 00:04:32,968 - Cool, cool, cool. - Nice. 102 00:04:33,098 --> 00:04:35,187 But your only clue to what you might be working with 103 00:04:35,318 --> 00:04:37,364 was left behind on these dishes. 104 00:04:37,494 --> 00:04:40,236 You can come on up and grab one. 105 00:04:40,889 --> 00:04:43,108 - How do you even choose? -I don't know. 106 00:04:43,239 --> 00:04:45,502 Would not recommend licking them to find out. 107 00:04:45,633 --> 00:04:47,635 I was gonna say, is it a sniff test? 108 00:04:47,765 --> 00:04:49,158 -It can be. -Some of them are 109 00:04:49,289 --> 00:04:51,813 pretty obvious. There's a plate of tomato sauce, 110 00:04:51,943 --> 00:04:53,510 some kind of chocolate cake situation. 111 00:04:53,641 --> 00:04:55,773 Oh. I see a green one. 112 00:04:55,904 --> 00:04:58,689 Hoping maybe it's pesto or something. 113 00:04:58,820 --> 00:05:01,039 Massimo, can you hold up your dish? 114 00:05:01,170 --> 00:05:04,695 I smell tomato. I smell basil. I think we're making pasta. 115 00:05:04,826 --> 00:05:07,176 You're correct. You have dried-on tomato sauce. 116 00:05:07,307 --> 00:05:09,918 Finally! This is my opportunity to make pasta. 117 00:05:10,048 --> 00:05:12,660 - Let's go. - I might have the pan 118 00:05:12,790 --> 00:05:16,141 that made whatever Massimo has on his plate. 119 00:05:16,272 --> 00:05:19,144 So Lana, you have burnt-on greasy meat sauce. 120 00:05:19,275 --> 00:05:20,494 - Ooh. - César? 121 00:05:20,624 --> 00:05:22,365 - Coffee. - Great guess! 122 00:05:22,496 --> 00:05:23,975 Bailey, you have guacamole. 123 00:05:24,106 --> 00:05:28,458 I might not have picked the right plate. 124 00:05:28,589 --> 00:05:30,373 - Mac and cheese. - Right, mac and cheese. 125 00:05:30,504 --> 00:05:32,027 Looks like barley or oats. 126 00:05:32,157 --> 00:05:33,855 Oatmeal is what you're gonna be working with. 127 00:05:34,899 --> 00:05:36,336 Eggs. 128 00:05:36,814 --> 00:05:38,599 - More specifically, yolks. - Yes. 129 00:05:38,729 --> 00:05:40,731 -Tristen? - Yellow rice. 130 00:05:40,862 --> 00:05:42,559 You're right. It's a fluffy rice. 131 00:05:42,690 --> 00:05:44,822 Uh, I would say lasagna. 132 00:05:44,953 --> 00:05:45,780 Very good. 133 00:05:49,914 --> 00:05:51,176 How are you gonna rest the dough? 134 00:05:51,307 --> 00:05:53,222 I'm gonna have to figure out another way. 135 00:05:53,353 --> 00:05:54,832 You must create a new dish 136 00:05:54,963 --> 00:05:58,183 featuring whatever tough stain was left behind. 137 00:05:58,314 --> 00:06:01,491 Before we get started, we should get those dirty dishes 138 00:06:01,622 --> 00:06:03,972 into the dishwasher to get 'em clean. 139 00:06:04,102 --> 00:06:05,365 Go ahead. 140 00:06:07,149 --> 00:06:09,238 Ahh! Brownie. 141 00:06:09,369 --> 00:06:10,805 Don't forget the brownies. 142 00:06:14,025 --> 00:06:16,332 Chefs, you have just 30 minutes. 143 00:06:16,463 --> 00:06:18,900 And you'll wanna win this one, 144 00:06:19,030 --> 00:06:22,599 because the chef who wins will take home $10,000. 145 00:06:22,730 --> 00:06:24,558 - Ooh! -Yeah! 146 00:06:26,168 --> 00:06:29,519 All right, chefs, your time starts now. 147 00:06:31,216 --> 00:06:32,827 Coming down, coming down. Mi scusi. 148 00:06:37,614 --> 00:06:40,487 Paula, what do you have going on? 149 00:06:40,617 --> 00:06:43,098 I have lasagna going on. 150 00:06:43,228 --> 00:06:46,884 Instead of dough, I decide to go with butternut squash. 151 00:06:49,017 --> 00:06:50,540 ...with cashews. 152 00:06:50,671 --> 00:06:53,064 Have you made this lasagna before? 153 00:06:53,195 --> 00:06:54,631 - No. - Oh. 154 00:06:54,762 --> 00:06:56,067 What's the toughest Quickfire? 155 00:06:56,198 --> 00:06:58,113 It's when you pick up your kids from school 156 00:06:58,243 --> 00:07:00,071 and you have 15 minutes to cook for them 157 00:07:00,202 --> 00:07:02,073 because they're jumping up the walls. 158 00:07:02,204 --> 00:07:05,076 I'm channeling that. I'm making a gnocchi alla sorrentina. 159 00:07:05,207 --> 00:07:06,861 With half an hour, you don't necessarily have enough time 160 00:07:06,991 --> 00:07:08,602 to make a dough, rest the dough, cook a dough. 161 00:07:08,732 --> 00:07:11,256 So I make ricotta gnocchi. 162 00:07:11,387 --> 00:07:13,084 I'm gonna make a very, very, very, very quick tomato sauce, 163 00:07:13,215 --> 00:07:15,478 grating it like you would pan con tomate. 164 00:07:15,609 --> 00:07:17,437 A quick parent trick. 165 00:07:17,567 --> 00:07:18,873 Love that lean in for you. 166 00:07:23,486 --> 00:07:25,445 I'm just gonna double down on everything egg. 167 00:07:25,575 --> 00:07:27,751 I'm gonna make some breakfast. Can you guess what I'm making? 168 00:07:27,882 --> 00:07:28,926 All right, it's like hollandaise? 169 00:07:29,057 --> 00:07:30,362 - Benedict. -Oh, okay. 170 00:07:30,493 --> 00:07:32,277 I love avocado in a nice salad, 171 00:07:32,408 --> 00:07:36,238 so that's kind of where I'm taking the direction from here. 172 00:07:36,368 --> 00:07:37,718 Nice. 173 00:07:37,848 --> 00:07:39,676 I don't wanna just make guacamole. 174 00:07:39,807 --> 00:07:42,810 I want it to feel refined. 175 00:07:42,940 --> 00:07:45,682 So I'm trying to make something 176 00:07:45,813 --> 00:07:47,467 that has the components of guacamole. 177 00:07:47,597 --> 00:07:49,773 Here we go. 178 00:07:51,819 --> 00:07:53,473 That's a lot. Okay. 179 00:07:53,603 --> 00:07:55,387 Coffee, it's nice and roasty. 180 00:07:55,518 --> 00:07:57,955 It makes me think of a dish at a place I used to work at 181 00:07:58,086 --> 00:08:00,349 that did, like, salmon crudo with coffee oil. 182 00:08:00,480 --> 00:08:02,046 So I know it works. 183 00:08:02,177 --> 00:08:04,745 Cured salmon, coffee mustard on top. Just make it look 184 00:08:04,875 --> 00:08:06,573 - like a cappuccino. -Cute. 185 00:08:06,703 --> 00:08:10,228 César's adding smoked salmon to his coffee, and personally, 186 00:08:10,359 --> 00:08:12,404 I don't see the vision, but mans just did a pickle custard 187 00:08:12,535 --> 00:08:14,668 that was one of the best things Tom's ever eaten in his life. 188 00:08:14,798 --> 00:08:16,496 So who am I to question him? 189 00:08:18,323 --> 00:08:20,021 Forty-four minutes. 190 00:08:20,151 --> 00:08:21,936 Tristen, who does the dishes back at home? 191 00:08:22,066 --> 00:08:23,154 - Me. -You cook and clean? 192 00:08:23,285 --> 00:08:25,330 -I do. -I'd marry you. 193 00:08:25,461 --> 00:08:26,767 Somebody needs to. 194 00:08:27,376 --> 00:08:31,032 I'm going to attempt to make a yellow jollof rice. 195 00:08:31,162 --> 00:08:33,600 Jollof rice is a staple of West African cuisine. 196 00:08:33,730 --> 00:08:36,559 It came up into the American South 197 00:08:36,690 --> 00:08:37,952 during the transatlantic slave trade. 198 00:08:38,082 --> 00:08:39,388 I'm coming behind you hot, okay? 199 00:08:39,519 --> 00:08:41,259 I'm using a pressure cooker, 200 00:08:41,390 --> 00:08:43,827 the only way to make rice in this amount of time properly. 201 00:08:43,958 --> 00:08:45,437 This is not an easy dish, even in an hour. 202 00:08:45,568 --> 00:08:47,527 Wish me luck. 203 00:08:53,533 --> 00:08:55,143 Making rice cakes. 204 00:08:55,273 --> 00:08:58,146 Instead of mac and cheese, rice cakes and cheese. 205 00:08:58,276 --> 00:09:01,584 I decided to make rice cakes instead of just using dry pasta 206 00:09:01,715 --> 00:09:05,240 because I love the texture of a rice cake. It's, like, chewy. 207 00:09:05,370 --> 00:09:07,851 - I made it plenty of times. -Excellent. 208 00:09:07,982 --> 00:09:08,983 It's almost like making gnocchi. 209 00:09:09,897 --> 00:09:12,073 I toasted some oats, 210 00:09:12,203 --> 00:09:15,206 and I'm making sweet rice balls but with oat flour. 211 00:09:15,337 --> 00:09:17,252 Oh, nice. Hell yeah. Love that. 212 00:09:17,382 --> 00:09:19,733 It's something I grew up eating. My mom makes it a lot. 213 00:09:19,863 --> 00:09:22,170 Traditionally, we fill it with, like, sesame, butter, and sugar, 214 00:09:22,300 --> 00:09:26,914 but I'm gonna fill it with maple, butter, and oats. 215 00:09:32,833 --> 00:09:34,356 -Do we have eggs? -Eggs. 216 00:09:34,486 --> 00:09:36,053 Oh, my God, bless. Oh! I thought you were handing them to me. 217 00:09:36,184 --> 00:09:38,273 -No! - Top Chefbank account 218 00:09:38,403 --> 00:09:39,840 right now is only at 5K. 219 00:09:39,970 --> 00:09:41,885 Current bank account, not as cute. 220 00:09:42,016 --> 00:09:44,801 The prize money would help me to travel. 221 00:09:44,932 --> 00:09:47,238 My boyfriend, he lives in Sicily. 222 00:09:47,369 --> 00:09:49,327 It's literally, like, a world away. 223 00:09:49,458 --> 00:09:52,548 But he's fantastic and he's one of my biggest supporters, 224 00:09:52,679 --> 00:09:53,810 one of my biggest fans. 225 00:09:53,941 --> 00:09:55,595 Working on a meat sauce. 226 00:09:55,725 --> 00:09:57,335 Fifteen minutes. 227 00:10:00,382 --> 00:10:02,253 I don't think it's gonna work out. 228 00:10:02,384 --> 00:10:05,605 I blanched the squash too far down, but... 229 00:10:07,781 --> 00:10:10,348 It's not my day today. Whew! 230 00:10:10,914 --> 00:10:12,612 I have never struggled like this. 231 00:10:14,483 --> 00:10:15,397 Ten minutes. 232 00:10:20,228 --> 00:10:22,491 My dough is good. I'm just forming them now. 233 00:10:22,622 --> 00:10:24,101 I'm gonna boil them. 234 00:10:24,232 --> 00:10:26,582 For a really long time, I steered clear 235 00:10:26,713 --> 00:10:28,105 of cooking Chinese food. 236 00:10:28,236 --> 00:10:30,630 It's always seen as something cheaper. 237 00:10:30,760 --> 00:10:34,459 Now I'm just highlighting things that I've grown up eating. 238 00:10:34,590 --> 00:10:36,766 That's the most Asian sh-- I've ever made in my life. 239 00:10:39,334 --> 00:10:42,250 I get these little cups, make it look like a cappuccino. 240 00:10:42,380 --> 00:10:44,121 Slices of the salmon at the bottom, 241 00:10:44,252 --> 00:10:46,080 a little bit of coffee crumble. 242 00:10:46,210 --> 00:10:47,864 I think the dish looks cute. I hope they get it. 243 00:10:49,866 --> 00:10:51,520 Eggs are cooking. 244 00:10:51,651 --> 00:10:53,348 The rice looks good, I'm just going to 245 00:10:53,478 --> 00:10:54,741 season it up a little bit. 246 00:10:54,871 --> 00:10:56,656 Behind. Not good. 247 00:10:56,786 --> 00:10:59,006 - Chefs, you got five minutes. -Five minutes. 248 00:11:01,356 --> 00:11:04,272 I feel so great about this salad. 249 00:11:04,402 --> 00:11:05,752 Twelve out of ten. 250 00:11:05,882 --> 00:11:07,579 I feel like it's giving guacamole 251 00:11:07,710 --> 00:11:09,538 without being guacamole. 252 00:11:09,669 --> 00:11:11,671 It's very avocado forward. 253 00:11:13,673 --> 00:11:16,327 All right, let's see if we can make this fixed. 254 00:11:16,458 --> 00:11:19,374 The layers of the lasagna was a mess. 255 00:11:19,504 --> 00:11:22,507 This is the weirdest dish I've ever done in my life. 256 00:11:22,638 --> 00:11:23,900 One minute. 257 00:11:25,685 --> 00:11:27,164 This is crazy. 258 00:11:29,950 --> 00:11:33,823 Five, four, three, two, one. 259 00:11:33,954 --> 00:11:36,739 - Time's up, utensils down. - Whoo! 260 00:11:43,180 --> 00:11:45,226 - Massimo, come on up. - All right. 261 00:11:45,356 --> 00:11:46,967 Tell us what you made with your tomato sauce. 262 00:11:47,097 --> 00:11:48,751 Gnocchi alla sorrentina. 263 00:11:48,882 --> 00:11:51,580 A bit of Parmigiano Reggiano, some mozzarella, basil. 264 00:11:51,711 --> 00:11:52,973 Thank you, chef. 265 00:11:54,670 --> 00:11:55,976 Okay, this was an adventure. 266 00:11:56,106 --> 00:11:58,805 - A lasagna. - Ugh, I know. 267 00:11:58,935 --> 00:12:00,110 Wait... 268 00:12:00,241 --> 00:12:03,200 That didn't sound promising. 269 00:12:03,331 --> 00:12:05,289 I did a vegetarian lasagna 270 00:12:05,420 --> 00:12:08,162 with layers of butternut squash, vegan ricotta with cashews, 271 00:12:08,292 --> 00:12:10,730 and mushroom-based tomato sauce. 272 00:12:12,949 --> 00:12:15,996 All right, Bailey, what did you make with your guacamole inspo? 273 00:12:16,126 --> 00:12:20,261 I made a salad with trumpet mushroom, celery, and avocado. 274 00:12:20,391 --> 00:12:23,873 I made, like, a very light agave cumin vinaigrette. 275 00:12:24,831 --> 00:12:26,310 I love mac and cheese. 276 00:12:26,441 --> 00:12:28,922 Close. I made cheesy rice cakes. 277 00:12:29,052 --> 00:12:30,227 I would put béchamel, and the cheese is 278 00:12:30,358 --> 00:12:33,187 cheddar, fontina, and aged gruyère. 279 00:12:33,317 --> 00:12:34,710 That's a lot of cheese. 280 00:12:35,102 --> 00:12:37,147 - Cheesy. - So cheesy. 281 00:12:37,278 --> 00:12:38,932 Cheesy! 282 00:12:39,802 --> 00:12:42,152 All right, Henry, what did you do with your oatmeal? 283 00:12:42,283 --> 00:12:45,068 Glutinous rice ball filled with maple butter, 284 00:12:45,199 --> 00:12:47,418 toasted oats, and oatmeal broth on the bottom. 285 00:12:47,549 --> 00:12:49,116 And how did you make the rice balls? 286 00:12:49,246 --> 00:12:51,858 It's a glutinous rice flour, a touch of AP, 287 00:12:51,988 --> 00:12:53,903 and warm water to get it chewy. 288 00:12:54,034 --> 00:12:55,818 Tastes like my childhood breakfast. 289 00:12:56,384 --> 00:12:57,864 Vinny. 290 00:12:57,994 --> 00:12:59,256 I made you eggs Benedict, 291 00:12:59,387 --> 00:13:01,476 carbonara hollandaise with a poached egg, 292 00:13:01,606 --> 00:13:03,521 some arugula, and an egg yolk vinaigrette, 293 00:13:03,652 --> 00:13:06,307 and then served on challah to continue with the egg yolk vibe. 294 00:13:08,439 --> 00:13:11,268 All right, Tristen, what did you make with your rice? 295 00:13:11,399 --> 00:13:15,185 I did a golden jollof rice with clams, peas, 296 00:13:15,316 --> 00:13:18,232 and some charred shishito. 297 00:13:18,362 --> 00:13:19,842 Mmm. 298 00:13:20,582 --> 00:13:23,106 Okay, Lana, what did you do with your meat sauce? 299 00:13:23,237 --> 00:13:25,717 I made meat sauce eggs in purgatory 300 00:13:25,848 --> 00:13:28,198 with Italian sausage, tomato. 301 00:13:28,329 --> 00:13:30,592 - Great. Thank you, Lana. - You're welcome. 302 00:13:30,722 --> 00:13:32,594 All right, César, what did you make with coffee? 303 00:13:32,724 --> 00:13:34,291 It's a salmon cappuccino. 304 00:13:34,422 --> 00:13:36,119 So on the bottom, we have cured salmon, 305 00:13:36,250 --> 00:13:38,165 celery root that's been pickled with coffee, 306 00:13:38,295 --> 00:13:40,471 and coffee mustard, and a coffee crumble. 307 00:13:40,602 --> 00:13:42,386 Salmon and coffee. 308 00:13:42,517 --> 00:13:44,475 How do you arrive at bringing those two things together? 309 00:13:44,606 --> 00:13:45,955 Felt right. 310 00:13:48,740 --> 00:13:51,308 Eden, how did our chefs do with these tough stains? 311 00:13:51,439 --> 00:13:54,572 Fantastic. I'm truly, truly impressed. 312 00:13:54,703 --> 00:13:57,924 Unfortunately, there were a few where the stains may have been 313 00:13:58,054 --> 00:13:59,490 a little tougher than they look like. 314 00:14:02,406 --> 00:14:03,538 Paula. 315 00:14:03,668 --> 00:14:06,671 I absolutely loved your cashew ricotta. 316 00:14:06,802 --> 00:14:09,370 Unfortunately, the lasagna just fell apart. 317 00:14:09,892 --> 00:14:12,764 Who else was a little less than successful today? 318 00:14:12,895 --> 00:14:16,943 Bailey. I really, really wanted to get guacamole from your dish, 319 00:14:17,073 --> 00:14:21,730 but unfortunately, it felt more like avocado was the star. 320 00:14:21,861 --> 00:14:23,297 But also a very good salad. 321 00:14:23,427 --> 00:14:25,865 And one more. 322 00:14:27,779 --> 00:14:29,172 César. 323 00:14:29,825 --> 00:14:33,176 The coffee and the salmon wasn't really a great pairing, 324 00:14:33,307 --> 00:14:35,178 and it felt just a little bit too rich. 325 00:14:35,309 --> 00:14:37,528 - Heard. - A-plus for creativity, though. 326 00:14:37,659 --> 00:14:39,139 Yes, truly. 327 00:14:39,269 --> 00:14:41,489 All right, now for some good news. 328 00:14:41,619 --> 00:14:44,274 Who had one of our favorite dishes of the day? 329 00:14:44,405 --> 00:14:47,190 Massimo. I'm incredibly impressed that you made 330 00:14:47,321 --> 00:14:49,366 that beautiful gnocchi dish in 30 minutes. 331 00:14:49,497 --> 00:14:51,325 The texture of the pasta was beautiful. 332 00:14:51,455 --> 00:14:52,804 - Thank you so much. - Who else had 333 00:14:52,935 --> 00:14:54,502 one of our favorites? 334 00:14:55,242 --> 00:15:00,856 Henry. That mochi ball was so unique and also very nostalgic. 335 00:15:00,987 --> 00:15:03,337 - Thank you so much. - When you cut into the mochi, 336 00:15:03,467 --> 00:15:04,991 it just, like, all spilled out. It was awesome. 337 00:15:05,121 --> 00:15:06,731 - Thank you. - And who else had 338 00:15:06,862 --> 00:15:08,516 one of our favorite dishes? 339 00:15:08,646 --> 00:15:12,433 Tristen. I love that you took the baked-on rice 340 00:15:12,563 --> 00:15:14,478 and you stuck to that yellow tone. 341 00:15:14,609 --> 00:15:16,480 - Thank you. -I loved the heat, 342 00:15:16,611 --> 00:15:18,308 and the rice was cooked beautifully. 343 00:15:18,439 --> 00:15:20,441 - Thank you. - All right, Eden, 344 00:15:20,571 --> 00:15:22,312 who was most successful at taking on their tough stain? 345 00:15:22,443 --> 00:15:25,533 The chef that really wowed us is... 346 00:15:28,014 --> 00:15:29,624 - ...Henry. - Yes. 347 00:15:32,540 --> 00:15:34,368 Yes, Henry. 348 00:15:34,977 --> 00:15:38,067 I'm in shock. I'm so excited. Like, I needed this. 349 00:15:38,198 --> 00:15:39,851 I'm gonna start crying all over again. 350 00:15:39,982 --> 00:15:43,072 Henry, you just won $10,000 from our friends at Finish Ultimate. 351 00:15:43,203 --> 00:15:45,248 - Feeling good? - Yeah, feeling great. 352 00:15:45,379 --> 00:15:48,077 Who knew? Made a little glutinous rice bowl, 353 00:15:48,208 --> 00:15:49,818 and it won me $10,000. 354 00:15:49,949 --> 00:15:51,602 I can't wait to tell my mom. 355 00:15:51,733 --> 00:15:53,691 All right, Eden, thanks for being here. 356 00:15:53,822 --> 00:15:55,998 But I get to see you tomorrow, so everything will be fine. 357 00:15:56,129 --> 00:15:57,434 Thank you all so much. 358 00:15:59,523 --> 00:16:01,569 All right, who's ready to party? 359 00:16:08,010 --> 00:16:11,318 Tomorrow, we're gonna throw Top Chef'sfirst ever 360 00:16:11,448 --> 00:16:14,364 - pizza party. - Okay. 361 00:16:14,495 --> 00:16:17,933 Pizza might seem simple, but it is truly an art form. 362 00:16:18,064 --> 00:16:22,851 I let the pizzaiolos of the world make pizzas for me. 363 00:16:22,982 --> 00:16:25,506 What's a pizza party without a few more friends? 364 00:16:25,636 --> 00:16:28,770 Chefs, please welcome owner of Stretch Pizza... 365 00:16:28,900 --> 00:16:30,511 - Stop. - Oh, stop it. 366 00:16:30,641 --> 00:16:33,427 ...James Beard Award winner and Michelin star chef... 367 00:16:33,557 --> 00:16:35,864 - Oh, sh--. - ...Wylie Dufresne. 368 00:16:35,995 --> 00:16:39,607 And Top Chef All-Star, owner of We The Pizza, 369 00:16:39,737 --> 00:16:42,088 - Spike Mendelsohn. - Hell yeah. 370 00:16:42,218 --> 00:16:43,263 -Welcome. - Hello. 371 00:16:43,393 --> 00:16:44,786 It's good to see you. 372 00:16:44,916 --> 00:16:46,309 Hi, chefs. How are you? 373 00:16:46,440 --> 00:16:47,658 - Hi. - Very good, chef. How are you? 374 00:16:47,789 --> 00:16:50,487 Wow. Wylie Dufresne was one of the founders 375 00:16:50,618 --> 00:16:52,924 of molecular gastronomy and modern cuisine, 376 00:16:53,055 --> 00:16:54,404 and then chef Spike Mendelsohn 377 00:16:54,535 --> 00:16:58,060 was a beast in his seasons of Top Chef. 378 00:16:58,626 --> 00:17:01,237 It's nice to be back, but I'd be lying to say 379 00:17:01,368 --> 00:17:02,934 if I wasn't full of anxiety right now. 380 00:17:03,065 --> 00:17:07,330 One might be thinking, why pizza in Canada? 381 00:17:07,461 --> 00:17:10,116 Who here has heard of Hawaiian pizza? 382 00:17:12,770 --> 00:17:13,945 Ugh... 383 00:17:14,076 --> 00:17:15,556 The collective, "Ugh." 384 00:17:15,686 --> 00:17:19,081 By no means am I putting pineapple on my pizza. 385 00:17:19,212 --> 00:17:22,693 Is it my first choice? No. Is it my second choice? No. 386 00:17:22,824 --> 00:17:25,566 - I love Hawaiian pizza. - Is it my third? No. 387 00:17:25,696 --> 00:17:29,265 I love pineapple on pizza. I'm sorry, but it's so good. 388 00:17:29,874 --> 00:17:32,486 Despite its name, Hawaiian pizza was invented 389 00:17:32,616 --> 00:17:35,532 - here in Canada in 1962... - Oh! 390 00:17:35,663 --> 00:17:37,795 ...by a Greek immigrant, Sam Panopoulos. 391 00:17:37,926 --> 00:17:39,928 - Okay. -Motivated in part by 392 00:17:40,059 --> 00:17:42,844 his cooking Chinese cuisine, which commonly mixes sweet 393 00:17:42,974 --> 00:17:44,933 and savory flavors, Sam experimented with adding 394 00:17:45,064 --> 00:17:47,805 canned pineapple, among other toppings, to his pizza. 395 00:17:47,936 --> 00:17:51,505 The brand of pineapple that Sam used was called Hawaiian. 396 00:17:51,635 --> 00:17:54,899 Thus, the Hawaiian pizza was born. 397 00:17:55,030 --> 00:17:56,771 But there was another out-of-the-box pizza 398 00:17:56,901 --> 00:17:59,469 that was conceptualized here in Ontario. 399 00:17:59,600 --> 00:18:03,343 Chef Kaoru Ohsada started experimenting with sushi. 400 00:18:04,257 --> 00:18:06,563 He fried up some sushi rice and then topped it with some salmon 401 00:18:06,694 --> 00:18:09,088 and named his dish "sushi pizza." 402 00:18:10,872 --> 00:18:13,004 For today's Elimination Challenge, 403 00:18:13,135 --> 00:18:15,181 you'll have to take inspiration from these Canadian treasures. 404 00:18:15,311 --> 00:18:17,792 You'll have to create your own pies that push the limits. 405 00:18:17,922 --> 00:18:21,143 Something that sparks a conversation, a debate, 406 00:18:21,274 --> 00:18:22,884 and tastes delicious. 407 00:18:23,014 --> 00:18:24,929 There's a lot of opportunity to have a lot of fun. 408 00:18:25,060 --> 00:18:26,583 This is an individual challenge. 409 00:18:26,714 --> 00:18:29,282 Today you'll have 30 minutes and $250 410 00:18:29,412 --> 00:18:30,935 to shop at Whole Foods Market. 411 00:18:31,066 --> 00:18:33,024 Tonight you'll have one hour to prep and cook 412 00:18:33,155 --> 00:18:34,939 here in the Top Chefkitchen. 413 00:18:35,070 --> 00:18:37,594 And then tomorrow you'll have an additional hour and a half 414 00:18:37,725 --> 00:18:39,596 to finish your pizzas before service begins 415 00:18:39,727 --> 00:18:41,990 at Niagara-on-the-Lake's Ravine Vineyard. 416 00:18:42,121 --> 00:18:44,514 Both indoor and outdoor ovens will be available 417 00:18:44,645 --> 00:18:46,603 for you to choose from. 418 00:18:46,734 --> 00:18:50,041 You'll serve a crowd of over 70 hungry diners and us judges. 419 00:18:50,172 --> 00:18:52,870 And whoever wins this challenge will have immunity 420 00:18:53,001 --> 00:18:54,785 in the next Elimination Challenge. 421 00:18:54,916 --> 00:18:57,875 The very last immunity of the season. 422 00:19:00,922 --> 00:19:02,793 Once your shopping and prep are done, 423 00:19:02,924 --> 00:19:04,534 you're in for a very special treat. 424 00:19:04,665 --> 00:19:06,884 We're sending you down to Niagara Falls 425 00:19:07,015 --> 00:19:10,801 to take a private cruise with Niagara City Cruises. 426 00:19:10,932 --> 00:19:13,152 - Ooh! - Wow. 427 00:19:13,282 --> 00:19:15,589 Don't get too wet. We'll see you tomorrow. 428 00:19:15,719 --> 00:19:17,199 - Good luck. - Good luck, guys. 429 00:19:17,330 --> 00:19:19,158 - Thank you. - Thank you. 430 00:19:19,288 --> 00:19:21,203 Pizza? Uh-oh. 431 00:19:21,856 --> 00:19:24,337 We gotta cook for Wylie? me. 432 00:19:25,338 --> 00:19:27,862 When I started in cooking with the pizzaiolo, 433 00:19:27,992 --> 00:19:30,212 stretching pizza is one of the most difficult things. 434 00:19:30,343 --> 00:19:31,561 Oh, for sure. 435 00:19:32,606 --> 00:19:34,260 - A Reuben pizza. - That'll be fun. 436 00:19:34,390 --> 00:19:36,784 It's kind of funny 'cause I gave my brother so much crap 437 00:19:36,914 --> 00:19:38,916 'cause he made me a Reuben pizza. 438 00:19:39,047 --> 00:19:41,049 My brother, Luciano, we're very similar. We sound alike. 439 00:19:41,180 --> 00:19:44,487 He's slightly shorter but a lot more jacked. 440 00:19:44,618 --> 00:19:47,011 - So if it does well... - I love Reubens. 441 00:19:52,539 --> 00:19:54,280 -Whoo! - Sorry! 442 00:19:55,150 --> 00:19:56,673 Ooh, sale. 443 00:19:56,804 --> 00:19:58,327 It's a race to go get to flour. 444 00:19:58,458 --> 00:20:00,460 Luckily, I'm one of the faster runners, 445 00:20:00,590 --> 00:20:02,157 even though I'm a bit chubby. 446 00:20:02,288 --> 00:20:03,854 Double zero, double zero, double zero, double zero. 447 00:20:03,985 --> 00:20:04,899 I need regular. 448 00:20:05,029 --> 00:20:06,901 - Is that double zero? -Yep. 449 00:20:07,031 --> 00:20:10,339 So when you pull this and it goes, like, quite easily, 450 00:20:10,470 --> 00:20:12,080 it's because it's getting ripe. 451 00:20:12,211 --> 00:20:13,734 Twenty-two minutes! 452 00:20:13,864 --> 00:20:16,215 - Beep, beep, beep, beep. - Flou-- Oh! 453 00:20:16,345 --> 00:20:19,348 - Paula, what are you getting? -Pork. What about you? 454 00:20:19,479 --> 00:20:21,655 I'm gonna make a mussel and clam pie. 455 00:20:21,785 --> 00:20:23,265 That sounds really good. 456 00:20:23,396 --> 00:20:25,441 Don't tell anybody I called a pizza a pie, please. 457 00:20:25,572 --> 00:20:27,226 Looking for anchovies. 458 00:20:27,356 --> 00:20:30,359 They want controversial, so I'm gonna do anchovy ranch. 459 00:20:30,490 --> 00:20:33,319 I'm making a mole pizza. So mole negro. 460 00:20:33,449 --> 00:20:34,798 I've never seen a mole pizza. 461 00:20:34,929 --> 00:20:36,887 Maybe I could do something like that. 462 00:20:37,018 --> 00:20:39,238 Trying to see if we can fit some chocolate into the dough. 463 00:20:39,368 --> 00:20:40,587 Fifteen minutes! 464 00:20:41,892 --> 00:20:42,806 Sorry, sorry. 465 00:20:42,937 --> 00:20:44,373 Henry, how's your shop going, chef? 466 00:20:44,504 --> 00:20:46,549 I'm doing a pho pizza. 467 00:20:46,680 --> 00:20:49,117 I need to get all my herbs, my spices. 468 00:20:49,248 --> 00:20:53,121 Pho has vermicelli noodles in it. This is a pizza pho, 469 00:20:53,252 --> 00:20:57,560 so I'll let the pizza dough part be the noodle. 470 00:20:57,691 --> 00:20:59,954 The brisket. Can I get, like, three? 471 00:21:00,084 --> 00:21:03,871 I'll do traditional pho toppings, rare beef slices, 472 00:21:04,001 --> 00:21:06,569 Thai basil, and the bean sprouts. 473 00:21:06,700 --> 00:21:09,137 And there's my whole budget right there. 474 00:21:09,268 --> 00:21:11,313 This is parm. 475 00:21:11,444 --> 00:21:12,662 Seven minutes, guys! 476 00:21:13,620 --> 00:21:15,143 I have your cart! 477 00:21:15,274 --> 00:21:16,971 No, this is my cart. 478 00:21:17,101 --> 00:21:19,843 Where's mine? I got your-- How did this happen? 479 00:21:20,670 --> 00:21:22,585 This one felt rough. 480 00:21:22,716 --> 00:21:24,935 Yeah, it always feels rough to me, honestly. 481 00:21:25,066 --> 00:21:28,722 $250 sounds like a lot to make a few pizzas, 482 00:21:28,852 --> 00:21:32,334 but we have to serve 70 diners. 483 00:21:34,118 --> 00:21:35,685 Oh, [bleep] me. 484 00:21:35,816 --> 00:21:37,296 Hmm... 485 00:21:37,426 --> 00:21:38,775 Where's the basil? 486 00:21:41,343 --> 00:21:42,779 Did I give you a flour already? 487 00:21:44,303 --> 00:21:46,174 Oh, I see it. Okay. 488 00:21:46,305 --> 00:21:48,394 $250 just, like, gone. 489 00:21:48,524 --> 00:21:49,569 All right, let's do it. 490 00:21:49,699 --> 00:21:51,788 That budget was rough. 491 00:21:56,271 --> 00:21:57,533 Coming through. 492 00:21:58,360 --> 00:21:59,709 We're going to the right. 493 00:22:01,494 --> 00:22:03,191 It's dough time. 494 00:22:03,322 --> 00:22:04,845 Let's get doughing! 495 00:22:06,934 --> 00:22:10,241 I could spend the rest of my life making pizza. 496 00:22:10,372 --> 00:22:15,986 Pizza dough is usually flour, water, salt, and yeast. 497 00:22:16,117 --> 00:22:17,901 You really need a flour with a lot of gluten. 498 00:22:18,032 --> 00:22:21,470 It seems simple, but if you make a mistake, 499 00:22:21,601 --> 00:22:23,951 your dough will not rise. 500 00:22:24,081 --> 00:22:26,345 You hear it? This is what they call singing, 501 00:22:26,475 --> 00:22:27,824 when the pizza dough sings. 502 00:22:28,303 --> 00:22:30,131 Even though I have immunity, I'm not even 503 00:22:30,261 --> 00:22:32,438 thinking about immunity. I'm gonna stay focused. 504 00:22:32,568 --> 00:22:34,570 - How you looking on time? - Good. 505 00:22:34,701 --> 00:22:36,355 Messy, messy. 506 00:22:37,965 --> 00:22:40,141 I'm making a scallion pancake pizza. 507 00:22:40,271 --> 00:22:41,534 Very easy mixture. 508 00:22:41,664 --> 00:22:43,318 It doesn't take too long to make. 509 00:22:43,449 --> 00:22:46,321 It also has that nice chew just like a good pizza dough has. 510 00:22:46,452 --> 00:22:47,888 Whoa. 511 00:22:49,759 --> 00:22:51,195 Please live for me, yeast. 512 00:22:51,326 --> 00:22:53,284 Please don't die on me, my good friend. 513 00:22:53,415 --> 00:22:54,808 A lot of energy, a lot of focus. 514 00:22:54,938 --> 00:22:55,896 Oh, sh--. 515 00:22:56,026 --> 00:22:58,594 I only have, like, one bag of flour. 516 00:22:59,378 --> 00:23:01,162 The second bag of flour, 517 00:23:01,292 --> 00:23:03,033 I probably just left it on the bottom of the cart. 518 00:23:03,164 --> 00:23:04,426 Where's the basil? 519 00:23:05,993 --> 00:23:06,950 God damn it. 520 00:23:07,081 --> 00:23:08,996 I definitely don't have enough flour. 521 00:23:15,219 --> 00:23:16,525 Oh, sh--. 522 00:23:16,960 --> 00:23:18,048 I definitely don't have enough flour. 523 00:23:18,179 --> 00:23:20,137 I only have, like, one bag of flour. 524 00:23:20,268 --> 00:23:21,965 Do you need some of this flour? 525 00:23:22,096 --> 00:23:23,706 - How much do you have? - What's on the table. 526 00:23:23,837 --> 00:23:25,404 - You can have it. - Yeah. 527 00:23:25,534 --> 00:23:27,101 Sorry, this is weird, but... 528 00:23:27,231 --> 00:23:29,146 I'm hoping this is enough to get that rise in my dough. 529 00:23:29,277 --> 00:23:30,931 I need this to work out. 530 00:23:32,498 --> 00:23:34,761 Cocoa dough? Cocoa dough. 531 00:23:34,891 --> 00:23:36,284 They wanted a weird pizza, 532 00:23:36,415 --> 00:23:37,894 so let's add the cocoa powder into the dough. 533 00:23:38,025 --> 00:23:39,896 Pair it with my mole flavors. 534 00:23:40,027 --> 00:23:41,289 Anyone have sugar on this side already? 535 00:23:41,420 --> 00:23:43,117 - I have brown sugar. -That works. 536 00:23:43,247 --> 00:23:45,249 César, once again, he's Mr. Risk Taker. 537 00:23:45,380 --> 00:23:47,556 He's added a bit of cocoa to his dough. 538 00:23:47,687 --> 00:23:49,123 I think that's a really cool idea. 539 00:23:49,253 --> 00:23:51,734 I know he's doing mole, so the flavors make sense. 540 00:23:52,518 --> 00:23:54,041 I think it's looking good. What about you? 541 00:23:54,171 --> 00:23:57,131 All right. It's gonna be something called lahmacun. 542 00:23:57,261 --> 00:23:59,350 I had an Armenian chef, and then I worked with 543 00:23:59,481 --> 00:24:02,136 a bunch of Turkish chefs, and they kind of taught it to me. 544 00:24:02,266 --> 00:24:03,311 -I love that. -I'm gonna try 545 00:24:03,442 --> 00:24:05,922 to speed fermentation up with a little bit of beer. 546 00:24:06,053 --> 00:24:07,750 How's everybody looking? 547 00:24:07,881 --> 00:24:09,448 Still a bit stressed. 548 00:24:09,578 --> 00:24:11,537 I'm gonna do a fugazzeta dough. 549 00:24:15,497 --> 00:24:17,281 I'm gonna do everything by hand. 550 00:24:17,412 --> 00:24:20,807 But I have not done it as a pizza style before. 551 00:24:20,937 --> 00:24:24,158 Roll, roll, roll your dough. 552 00:24:24,288 --> 00:24:25,594 Feels good. 553 00:24:25,725 --> 00:24:27,596 - Five minutes! -Oh, my God. 554 00:24:27,727 --> 00:24:29,772 I'm mixing this dough, just trying to develop that gluten 555 00:24:29,903 --> 00:24:32,296 as much as I can before the time is up. 556 00:24:32,427 --> 00:24:34,255 - Let's get it done, ladies. - There we are. 557 00:24:34,385 --> 00:24:35,952 Oh, yeah. 558 00:24:36,083 --> 00:24:37,998 - That was insane. - All right, guys. 559 00:24:38,128 --> 00:24:39,956 Let's make like some pizza dough and roll out. 560 00:24:40,087 --> 00:24:42,393 -Ahh! -Rolling. 561 00:24:42,524 --> 00:24:44,395 Hey, BMW. 562 00:24:44,526 --> 00:24:46,397 - Hey, BMW. - Hey, BMW. 563 00:24:46,528 --> 00:24:47,877 Take us to Niagara City Cruises. 564 00:24:48,008 --> 00:24:49,139 Let's go. 565 00:24:51,315 --> 00:24:54,710 Has everyone been to Niagara before? 566 00:24:54,841 --> 00:24:56,582 Uh, when I was really young. 567 00:24:56,712 --> 00:24:57,887 So, like, a couple years ago? 568 00:25:00,107 --> 00:25:01,500 Wow! 569 00:25:03,284 --> 00:25:06,200 So exciting! Is it natural? It's natural. 570 00:25:06,330 --> 00:25:09,116 - It's giving natural. - Yeah, it's giving natural. 571 00:25:10,944 --> 00:25:13,120 We get to see the waterfall! 572 00:25:13,250 --> 00:25:14,513 Even though I'm from New York City, 573 00:25:14,643 --> 00:25:15,862 I think being out in nature 574 00:25:15,992 --> 00:25:17,907 is really calming and really beautiful. 575 00:25:18,038 --> 00:25:19,779 A kiss from Mother Nature. 576 00:25:20,519 --> 00:25:22,912 -Here we go, here we go. -We're moving. 577 00:25:24,566 --> 00:25:27,003 Yeah! Whoo, whoo-hoo! 578 00:25:27,134 --> 00:25:29,397 Yo, those waves look rough. 579 00:25:29,832 --> 00:25:31,530 Yeah, it's gonna get really wet. 580 00:25:37,013 --> 00:25:38,928 I'm gonna hide behind Henry. 581 00:25:39,059 --> 00:25:41,148 We are feeling the energy. 582 00:25:41,278 --> 00:25:43,454 - It's so beautiful! - Oh, God. 583 00:25:44,804 --> 00:25:46,109 I cannot open my eyes. 584 00:25:46,240 --> 00:25:47,589 Oh, God. 585 00:25:47,720 --> 00:25:50,592 It is one of the best feelings I've ever had in my life. 586 00:25:50,723 --> 00:25:53,639 So how are you guys enjoying your time on Top Chef? 587 00:25:53,769 --> 00:25:55,075 Great! 588 00:25:57,468 --> 00:25:58,861 Wow. 589 00:25:58,992 --> 00:25:59,949 Look at that. That's----ing crazy. 590 00:26:00,080 --> 00:26:02,430 Oh, it's so beautiful! 591 00:26:02,561 --> 00:26:04,911 Paula, maybe you shouldn't have worn your glasses today, 592 00:26:05,041 --> 00:26:06,652 baby girl. 593 00:26:21,057 --> 00:26:22,755 I'm definitely, like, a mama's boy. 594 00:26:23,364 --> 00:26:24,844 She taught me a lot about creativity. 595 00:26:27,020 --> 00:26:28,935 My mom and I would do, like, church plays. 596 00:26:29,065 --> 00:26:30,240 And she would do all the costumes. 597 00:26:30,371 --> 00:26:31,677 I would do, like, the little displays. 598 00:26:31,807 --> 00:26:33,156 It just kind of sums up 599 00:26:33,287 --> 00:26:34,549 the playfulness that I like to bring. 600 00:26:42,513 --> 00:26:45,821 They were very young parents coming from very little. 601 00:26:45,952 --> 00:26:48,171 And all that hard work, I think about it, 602 00:26:48,302 --> 00:26:50,304 and it's kind of like, I better do my work too 603 00:26:50,434 --> 00:26:52,654 and make sure that they didn't do it for nothing. 604 00:27:04,231 --> 00:27:08,322 O-M-G. Look at all these beautiful vines. 605 00:27:08,757 --> 00:27:10,063 Yeah, this is beautiful. 606 00:27:11,194 --> 00:27:14,067 Pizza party. All right. 607 00:27:22,989 --> 00:27:24,817 Watch your step, guys. Watch your step. 608 00:27:24,947 --> 00:27:26,296 Coming in. 609 00:27:26,427 --> 00:27:27,863 All right, let's go, let's go, let's go. 610 00:27:27,994 --> 00:27:29,299 Let's get our sh-- out. 611 00:27:29,430 --> 00:27:31,345 - Coming out, coming out. - Back, sir. 612 00:27:31,475 --> 00:27:33,129 You think I can put this in here? 613 00:27:33,260 --> 00:27:34,957 Oh, my God, why did I wrap this so well? 614 00:27:35,523 --> 00:27:37,220 First, I wanna get this dough portioned. 615 00:27:37,351 --> 00:27:38,961 How's your dough looking, sir? 616 00:27:41,790 --> 00:27:43,749 Yeah, I'm not gonna have enough. 617 00:27:43,879 --> 00:27:48,536 My dough's dead. It doesn't look like it had any rise to it. 618 00:27:48,667 --> 00:27:49,755 Maybe I killed my yeast. 619 00:27:49,885 --> 00:27:50,973 Henry, how you feeling? 620 00:27:51,104 --> 00:27:53,236 You know, I'm pivoting now. 621 00:27:53,367 --> 00:27:55,717 I brought short grain rice as one of my ingredients 622 00:27:55,848 --> 00:27:57,763 in my bin from home. 623 00:27:57,893 --> 00:28:00,548 He talked about sushi pizza. I'm about to give you a sushi pizza. 624 00:28:00,679 --> 00:28:03,246 This is not the way I thought I was gonna use it. 625 00:28:03,377 --> 00:28:06,336 The idea is to give it a hard sear on the bottom, 626 00:28:06,467 --> 00:28:09,209 so it still gives the idea of a crust. 627 00:28:09,339 --> 00:28:12,081 You need to freeze this beef so that I could grind it. 628 00:28:12,908 --> 00:28:14,040 Brisket is life. 629 00:28:14,170 --> 00:28:16,085 Lana, how's your oxtail looking? 630 00:28:16,216 --> 00:28:17,565 A couple of circles around the pizza oven. 631 00:28:17,696 --> 00:28:19,654 And everybody's brown now, so we love it. 632 00:28:19,785 --> 00:28:22,613 Back home, I make a tamarind barbecue sauce. 633 00:28:22,744 --> 00:28:24,441 It's sour, it's sweet. 634 00:28:24,572 --> 00:28:28,445 So tamarind barbecue oxtails with honey nut squash puree. 635 00:28:28,576 --> 00:28:31,579 Putting it on a pizza just feels like the move for me. 636 00:28:31,710 --> 00:28:33,363 No tomato for this lady. 637 00:28:33,494 --> 00:28:35,235 How are you putting your twist on your pizza? 638 00:28:35,365 --> 00:28:37,977 So this pizza is almost like a kebab. 639 00:28:38,107 --> 00:28:39,239 It has a spiced lamb mixture, 640 00:28:39,369 --> 00:28:41,328 an anchovy ranch that I'm making. 641 00:28:41,458 --> 00:28:43,199 I'm feeling a lot more confident. 642 00:28:43,330 --> 00:28:45,027 Anchovy ranch, it's actually quite delicious. 643 00:28:45,158 --> 00:28:46,812 No matter what, this pizza is gonna have 644 00:28:46,942 --> 00:28:47,943 a conversation at the table. 645 00:28:48,074 --> 00:28:49,771 It should be good. 646 00:28:49,902 --> 00:28:51,033 Shuai, are you putting pineapple on a pizza over there? 647 00:28:51,164 --> 00:28:52,556 Oh, definitely, chef. 648 00:28:52,687 --> 00:28:54,515 Doing, like, a charred pineapple relish. 649 00:28:54,645 --> 00:28:56,691 I have my lamb going on the pressure cooker. 650 00:28:56,822 --> 00:29:00,651 So now I just have to do all the knife work for the tiger salad. 651 00:29:01,435 --> 00:29:03,785 We're just cutting all the cabbages... 652 00:29:04,786 --> 00:29:06,266 celery... 653 00:29:06,396 --> 00:29:07,876 scallion... 654 00:29:08,703 --> 00:29:10,183 radicchio. 655 00:29:10,313 --> 00:29:11,880 My right arm's gonna be so diesel. 656 00:29:12,011 --> 00:29:13,403 Then cucumbers. 657 00:29:13,534 --> 00:29:15,797 Why did I pick the smallest cucumber ever? 658 00:29:15,928 --> 00:29:17,016 'Cause they're cute! 659 00:29:17,146 --> 00:29:18,669 Oh, so many things in a salad. 660 00:29:18,800 --> 00:29:20,889 Whoo! Done-zo. 661 00:29:21,020 --> 00:29:22,978 One hour left, everyone. One hour. 662 00:29:23,109 --> 00:29:24,675 Gotta cook my seafood. 663 00:29:24,806 --> 00:29:26,460 This will be an intense service. 664 00:29:26,590 --> 00:29:28,679 We're cooking for the judges, 70 diners. 665 00:29:28,810 --> 00:29:30,464 I've got to stay focused. 666 00:29:30,594 --> 00:29:32,858 It's been a while since I've been in a pizza service. 667 00:29:32,988 --> 00:29:34,250 I got into cooking accidentally 668 00:29:34,381 --> 00:29:36,470 by getting a summer job at a pizzeria. 669 00:29:36,600 --> 00:29:39,125 I ended up falling in love with the craft this way. 670 00:29:39,255 --> 00:29:41,954 I'm doing a clam chowder, but without the chowder. 671 00:29:42,084 --> 00:29:43,433 Grinding some chicken up, Lana. 672 00:29:43,564 --> 00:29:45,087 -That's gorgeous. - Chicky chicky parm 673 00:29:45,218 --> 00:29:46,654 all the way, my dude. 674 00:29:46,785 --> 00:29:50,527 Because who doesn't want chicken parm on a pizza? 675 00:29:50,658 --> 00:29:53,356 But it's all about the execution here. 676 00:29:53,487 --> 00:29:55,445 And like I said, I don't make pizza. 677 00:29:55,576 --> 00:29:58,144 My partner makes a lot of pizza at home 678 00:29:58,274 --> 00:30:00,755 and I sit on the couch and watch him do it. 679 00:30:00,886 --> 00:30:03,018 We don't have time to Goodfellasthat garlic today. 680 00:30:03,149 --> 00:30:05,107 Vinny, how are you feeling? 681 00:30:05,238 --> 00:30:06,195 It's not too much left to process. 682 00:30:06,326 --> 00:30:07,893 With a Reuben sandwich, 683 00:30:08,023 --> 00:30:09,982 you always get a nice little pickle on the side. 684 00:30:12,201 --> 00:30:13,463 I'm gonna test it. 685 00:30:13,594 --> 00:30:15,074 We have a couple different choices 686 00:30:15,204 --> 00:30:16,205 of how to cook our pizza. 687 00:30:16,336 --> 00:30:19,034 One is the Gozney outside. 688 00:30:19,165 --> 00:30:20,601 Give that a quick test. 689 00:30:20,731 --> 00:30:22,690 I really don't wanna move inside and outside, 690 00:30:22,821 --> 00:30:26,128 so I decided to go with the pizza oven inside 691 00:30:26,259 --> 00:30:27,695 and get really nice char on the crust. 692 00:30:27,826 --> 00:30:29,871 That'll do. Yeah, I'm gonna start rolling. 693 00:30:30,002 --> 00:30:31,742 Gonna do a tester. 694 00:30:32,265 --> 00:30:34,484 Oh, wow. That came out really bad. 695 00:30:34,615 --> 00:30:35,834 My first one's like... 696 00:30:35,964 --> 00:30:37,836 Sticking to the pizza peel. 697 00:30:37,966 --> 00:30:40,403 Adding cocoa powder in the dough is maybe not so great. 698 00:30:42,318 --> 00:30:43,276 Ooh! 699 00:30:49,282 --> 00:30:51,545 Oh, wow. That came out really bad. 700 00:30:51,675 --> 00:30:54,548 I'm just gonna get my next dough rolled out. We'll see. 701 00:30:54,678 --> 00:30:56,593 It's not perfect, but I can make it work. 702 00:30:56,724 --> 00:30:58,465 - Can I borrow some flour? - Up top. 703 00:30:58,595 --> 00:31:00,728 I flour it so I can move it around. 704 00:31:00,859 --> 00:31:02,077 Hopefully it looks nicer. 705 00:31:02,991 --> 00:31:04,688 Paula, how'd your dough turn out? 706 00:31:06,342 --> 00:31:08,475 I'm gonna finish doing my pork right now. 707 00:31:08,605 --> 00:31:11,086 Pineapple braised pork has just a little more bite 708 00:31:11,217 --> 00:31:12,914 and complex of flavors. 709 00:31:13,045 --> 00:31:14,698 I'm about to make Mornay. 710 00:31:14,829 --> 00:31:17,658 So for the sauce, I tried to do something very subtle, 711 00:31:17,788 --> 00:31:20,574 so I'm gonna do Mornay instead of tomato sauce. 712 00:31:24,186 --> 00:31:25,666 Yes, pressure cookers. 713 00:31:25,796 --> 00:31:26,972 Oxtails came out cute. 714 00:31:27,102 --> 00:31:29,800 -Thirty-two minutes. -Thirty-two. 715 00:31:29,931 --> 00:31:31,890 Okey-dokey, artichokies. 716 00:31:32,020 --> 00:31:33,935 I've turned into my father. 717 00:31:40,333 --> 00:31:42,248 Normally, Neapolitan pizza, 718 00:31:42,378 --> 00:31:44,598 the reason why the tossing is important 719 00:31:44,728 --> 00:31:47,775 is because you want to keep the bubbles 720 00:31:47,906 --> 00:31:49,342 on the crust of the pizza. 721 00:31:49,472 --> 00:31:52,345 If I were to roll out dough with a roller, 722 00:31:52,475 --> 00:31:54,521 we won't get those beautiful bubbles. 723 00:31:59,526 --> 00:32:02,355 I'm gonna make this happen. My little pizza. 724 00:32:04,096 --> 00:32:05,445 Every other weekend, 725 00:32:05,575 --> 00:32:06,968 I'm probably making pizzas back at home. 726 00:32:07,099 --> 00:32:09,840 It feels like my day off in my backyard making pizza. 727 00:32:10,189 --> 00:32:11,842 I wish I had a drink in my hand. 728 00:32:11,973 --> 00:32:13,627 All right. 729 00:32:13,757 --> 00:32:15,977 -Is that your tester? -Not quite. 730 00:32:16,108 --> 00:32:17,936 Kind of par-cook most of them and then flash 'em off the end. 731 00:32:18,066 --> 00:32:19,546 Nice. 732 00:32:19,676 --> 00:32:21,417 Luckily I make pizzas quite often, so. 733 00:32:22,157 --> 00:32:24,072 Twenty minutes, guys. 734 00:32:24,943 --> 00:32:26,509 Oh, great. There's people here. 735 00:32:27,728 --> 00:32:28,816 Oh, my God. 736 00:32:28,947 --> 00:32:30,122 Hi. 737 00:32:38,608 --> 00:32:40,567 We got some wine-friendly pizza. 738 00:32:40,697 --> 00:32:43,831 César or Henry's, I think it's gonna be very unique. 739 00:32:43,962 --> 00:32:47,313 - It's Top Chef. - You better bring your best damn pizza, okay? 740 00:32:49,358 --> 00:32:51,752 Stop sticking. Stop sticking. 741 00:32:51,882 --> 00:32:53,188 All right, more cornmeal. 742 00:32:53,319 --> 00:32:56,191 I am using cornmeal on the bottom of the dough 743 00:32:56,322 --> 00:32:59,716 to stop it from sticking in the oven. 744 00:32:59,847 --> 00:33:01,196 Okay. 745 00:33:01,327 --> 00:33:03,503 I'm definitely stressed out. 746 00:33:03,633 --> 00:33:08,377 It is a lot of pizzas for the judges and 70 diners. 747 00:33:08,508 --> 00:33:11,685 This challenge is effing ridiculous. 748 00:33:11,815 --> 00:33:14,731 Smells awesome. We're definitely having fun here. 749 00:33:22,522 --> 00:33:23,479 Yes. 750 00:33:35,622 --> 00:33:37,754 John, thank you very much for having us. 751 00:33:37,885 --> 00:33:39,234 It's an absolute pleasure having you guys all here. 752 00:33:39,365 --> 00:33:40,670 This is a beautiful setting 753 00:33:40,801 --> 00:33:42,803 for Top Chef's very first pizza party. 754 00:33:42,933 --> 00:33:45,327 - What took you guys so long? - We waited for you. 755 00:33:45,458 --> 00:33:47,112 They had to wait for their restraining order. 756 00:33:47,242 --> 00:33:49,244 It just expired, so it's fine. 757 00:33:50,289 --> 00:33:51,681 Can you not? 758 00:33:51,812 --> 00:33:54,597 My pizza on the pizza peel, it's sticking. 759 00:33:54,728 --> 00:33:56,556 I'm trying so hard, my sweetheart. 760 00:33:56,686 --> 00:33:58,949 I'm not a pizzaiolo. Pizzaiola. 761 00:33:59,080 --> 00:34:00,429 I'm not-- I'm not her. 762 00:34:00,560 --> 00:34:02,475 Let me just reach my hand in there. 763 00:34:03,084 --> 00:34:06,783 I'm searing my rice to get a nice little crust. 764 00:34:06,914 --> 00:34:10,483 There is no time for testers. You get only one shot at this. 765 00:34:10,613 --> 00:34:13,877 And so I get my pan ripping hot 766 00:34:14,008 --> 00:34:17,011 so that the rice gets a really nice sear 767 00:34:17,142 --> 00:34:18,621 and it seals it all in. 768 00:34:18,752 --> 00:34:20,841 This is the first time I've ever made this. 769 00:34:20,971 --> 00:34:22,147 Very nerve-racking. 770 00:34:22,277 --> 00:34:24,410 Ten minutes! 771 00:34:28,327 --> 00:34:30,459 I feel like this is a really difficult challenge, 772 00:34:30,590 --> 00:34:32,853 actually, 'cause pizza means so much to, 773 00:34:32,983 --> 00:34:35,551 you know, all of us, but in different ways. 774 00:34:35,682 --> 00:34:37,118 Everybody has a point of reference. 775 00:34:37,249 --> 00:34:38,641 I like Sicilian pie. 776 00:34:38,772 --> 00:34:40,643 I mean, personally, I like a thin crust. 777 00:34:40,774 --> 00:34:42,819 - Ooh. - You're mad at that already? 778 00:34:42,950 --> 00:34:44,734 No, no, no. 779 00:34:44,865 --> 00:34:46,606 The dough is arguably, like, 780 00:34:46,736 --> 00:34:49,087 the most important part of the pizza. 781 00:34:49,217 --> 00:34:51,263 How long do you work on your recipes, Wylie? 782 00:34:51,393 --> 00:34:53,656 - I'm still working on it. -Still working on it. 783 00:34:55,180 --> 00:34:56,877 I don't necessarily eat pizza with ranch, 784 00:34:57,007 --> 00:34:58,966 but it's one of those controversial things. 785 00:34:59,097 --> 00:35:01,838 I wanna make a pizza that starts a conversation. 786 00:35:01,969 --> 00:35:04,145 Yeah, this dough's pretty good. 787 00:35:04,276 --> 00:35:06,408 Traditionally, a scallion pancake is pretty thin, 788 00:35:06,539 --> 00:35:07,844 but there's places that I've had it in, 789 00:35:07,975 --> 00:35:09,803 like Shanghai, where it's thicker. 790 00:35:09,933 --> 00:35:12,675 Instead of baking it, I'm frying it on the flat top. 791 00:35:12,806 --> 00:35:14,764 It's a great vehicle for toppings. 792 00:35:14,895 --> 00:35:16,940 Pizza-ish. Still put a little cheese on there. 793 00:35:17,071 --> 00:35:19,595 Two minutes. Two. 794 00:35:21,162 --> 00:35:22,859 Oh. Doesn't fit. 795 00:35:22,990 --> 00:35:25,384 I wanted to get the pizza in the oven to melt the cheese, 796 00:35:25,514 --> 00:35:27,125 but my pan may be a little too big. 797 00:35:27,255 --> 00:35:28,735 They're going right in there. 798 00:35:31,041 --> 00:35:32,434 One minute. 799 00:35:35,045 --> 00:35:36,438 Ten seconds. 800 00:35:36,569 --> 00:35:39,528 I'm just raw-dogging pizza off of my hands. 801 00:35:39,659 --> 00:35:41,748 But the cheese is melted, somehow. 802 00:35:53,107 --> 00:35:55,196 -Scallion pancake pizza. -Yes. 803 00:35:55,327 --> 00:35:57,633 Look, we're starting off with anchovy ranch on the first one. 804 00:35:57,764 --> 00:35:59,331 There you go. 805 00:35:59,461 --> 00:36:01,811 - I have no problem with ranch. - Are you ranch, Tom? 806 00:36:01,942 --> 00:36:03,726 I've never seen it. It's never been offered. 807 00:36:04,771 --> 00:36:07,295 - Yeah. Thank you. - Oh, here we go. 808 00:36:07,426 --> 00:36:08,731 Wow, that's beautiful. 809 00:36:08,862 --> 00:36:10,385 Oh, there's a scallion one. 810 00:36:10,516 --> 00:36:11,778 - Interesting. - Hello. 811 00:36:11,908 --> 00:36:13,910 - How y'all doing? - Good. 812 00:36:14,041 --> 00:36:15,782 All right, Shuai, can you tell us about your pizza, please? 813 00:36:15,912 --> 00:36:17,436 This is a scallion pancake pizza. 814 00:36:17,566 --> 00:36:19,264 Cumin, Szechuan lamb, mozzarella, 815 00:36:19,394 --> 00:36:21,875 and tiger salad on top, which is like a super herbaceous salad. 816 00:36:22,005 --> 00:36:24,660 - Tristen. - Mine is an Armenian pizza 817 00:36:24,791 --> 00:36:27,707 called lahmajun. There is an anchovy ranch. 818 00:36:27,837 --> 00:36:30,100 I think lamb and anchovy go really well together. 819 00:36:30,231 --> 00:36:32,059 There's a little bit of pickled grapes for some sweetness. 820 00:36:32,190 --> 00:36:34,148 All right, Lana, tell us about your pizza, please. 821 00:36:34,279 --> 00:36:37,760 I made a pizza with a honeynut squash sauce, 822 00:36:37,891 --> 00:36:40,415 tamarind barbecue oxtails, buttermilk dressings, 823 00:36:40,546 --> 00:36:41,938 and fried plantain chips. 824 00:36:42,069 --> 00:36:44,376 - Great, thanks, chefs. - Thank you. 825 00:36:45,768 --> 00:36:47,030 I'm gonna start with Shuai. 826 00:36:47,161 --> 00:36:48,815 It was very bright. It was very fresh. 827 00:36:48,945 --> 00:36:50,817 I really liked the texture of the pancake. 828 00:36:50,947 --> 00:36:52,949 You could see the layers, which is important. 829 00:36:53,080 --> 00:36:54,777 I think Shuai is actually smart doing this. 830 00:36:54,908 --> 00:36:56,649 We're seeing pizza fairly loosely. 831 00:36:56,779 --> 00:36:57,650 I think he played to his strengths. 832 00:36:57,780 --> 00:36:59,304 The seasoning was very reserved 833 00:36:59,434 --> 00:37:00,522 in terms of the Szechuan profile. 834 00:37:00,653 --> 00:37:02,524 - But I got it. - I got it too, 835 00:37:02,655 --> 00:37:03,743 - I thought it was-- - Responsible. 836 00:37:03,873 --> 00:37:05,266 - Exactly, exactly. - In a good way. 837 00:37:05,397 --> 00:37:07,094 This is exactly what I was looking for 838 00:37:07,225 --> 00:37:08,617 with that cumin lamb. 839 00:37:08,748 --> 00:37:10,402 How'd it go out there for you, Shuai? 840 00:37:10,532 --> 00:37:12,012 Ah, it's okay. 841 00:37:12,142 --> 00:37:13,927 What did you think of Lana's pizza? 842 00:37:14,057 --> 00:37:15,233 Overall, it baked pretty well, like in the crust area. 843 00:37:15,363 --> 00:37:18,105 Yeah, I mean, that's a nice honeycomb right there. 844 00:37:18,236 --> 00:37:19,367 There's an open crumb. 845 00:37:19,498 --> 00:37:20,716 The puree squash is too dry. 846 00:37:20,847 --> 00:37:22,892 -Yes. - And it's really sweet. 847 00:37:23,023 --> 00:37:24,677 The conception was there. I just did-- 848 00:37:24,807 --> 00:37:26,244 Maybe a little short on execution. 849 00:37:26,374 --> 00:37:28,333 It's something I would never put together, 850 00:37:28,463 --> 00:37:31,423 but I enjoyed it quite a bit. It's sweet and spicy. 851 00:37:31,553 --> 00:37:34,034 -How'd it go? - Food made it on the plate, so. 852 00:37:34,164 --> 00:37:36,079 -We love that. - Love that for me. 853 00:37:36,210 --> 00:37:37,733 I thought Tristen did a great job. 854 00:37:37,864 --> 00:37:39,300 It's definitely more of a flatbread 855 00:37:39,431 --> 00:37:41,041 in the style of the dough. 856 00:37:41,171 --> 00:37:42,782 Very thin, crispy. 857 00:37:42,912 --> 00:37:44,436 It was spicy. It had tang. 858 00:37:44,566 --> 00:37:45,698 I liked the flavor a lot. 859 00:37:45,828 --> 00:37:48,091 Tristen walked that line nicely. 860 00:37:48,222 --> 00:37:50,746 I wanna know what you think about Tristen's ranch, Tom. 861 00:37:50,877 --> 00:37:52,357 - It was actually nice with it. - Oh! 862 00:37:52,487 --> 00:37:55,577 There was a place for that, 'cause it packed a punch. 863 00:37:55,708 --> 00:37:57,318 The anchovy ranch went really, really well 864 00:37:57,449 --> 00:37:59,189 with all the other flavors. 865 00:37:59,320 --> 00:38:00,974 Tristen needs to bottle this anchovy ranch and sell it. 866 00:38:01,104 --> 00:38:04,586 Pickled raisins were something you would never expect. 867 00:38:04,717 --> 00:38:06,806 I was very, very pleasantly surprised. 868 00:38:06,936 --> 00:38:08,590 -All yours, big boy. - Thank you, chef. 869 00:38:08,721 --> 00:38:09,809 All right, guys, ten minutes! 870 00:38:12,028 --> 00:38:14,727 I gave the dough a little more time to crisp up. 871 00:38:14,857 --> 00:38:16,859 They're nice and crunchy. 872 00:38:16,990 --> 00:38:18,948 It's a little dark, but honestly, 873 00:38:19,079 --> 00:38:21,211 it kind of looks sexy a little bit. 874 00:38:21,342 --> 00:38:23,083 This is herb pesto. 875 00:38:23,213 --> 00:38:26,347 And then in the beef itself, I mixed together a pho broth. 876 00:38:26,478 --> 00:38:28,523 What a woman. Just anywhere. 877 00:38:28,654 --> 00:38:30,612 Oi. It is what it is. 878 00:38:31,396 --> 00:38:34,834 Time. 879 00:38:34,964 --> 00:38:37,706 I like a very exciting pizza party conversation. 880 00:38:37,837 --> 00:38:39,665 Chicago-style deep dish. 881 00:38:39,795 --> 00:38:41,971 - That's lasagna, in my opinion. - It's cake. 882 00:38:42,102 --> 00:38:44,060 They can have their deep dish. It's not for me. 883 00:38:44,191 --> 00:38:46,541 It's like to pizza what a hot dog is to a sandwich. 884 00:38:47,455 --> 00:38:48,761 More pizza. Thank you. 885 00:38:48,891 --> 00:38:50,284 - Oh, nice. -Oh, boy. 886 00:38:50,415 --> 00:38:51,633 Oh, someone did it. 887 00:38:52,330 --> 00:38:54,636 We got the faux rice. 888 00:38:55,289 --> 00:38:58,074 - Try to pick it up here, too. - Small bites. 889 00:38:59,772 --> 00:39:01,948 All right, Henry, tell us about your pizza, please. 890 00:39:02,078 --> 00:39:03,950 I fully embraced the sushi pizza, 891 00:39:04,080 --> 00:39:05,952 and I made you a pho version. 892 00:39:06,082 --> 00:39:08,433 Brisket marinated in pho flavors, 893 00:39:08,563 --> 00:39:12,567 topped with herb pesto and a hoisin and sriracha aioli. 894 00:39:12,698 --> 00:39:13,873 You went for it, man. 895 00:39:14,003 --> 00:39:15,875 Balls to the walls went for it. 896 00:39:16,005 --> 00:39:17,833 César, can you tell us about your pizza, please? 897 00:39:17,964 --> 00:39:20,140 So we have mole negro, chicken thighs, 898 00:39:20,270 --> 00:39:21,968 black bean salsa with crispy chicken skin. 899 00:39:22,098 --> 00:39:24,231 What was your dough made out of? 900 00:39:24,362 --> 00:39:26,189 Standard pizza dough, and I put a bit of cocoa powder into it. 901 00:39:26,320 --> 00:39:27,843 - Cocoa powder. - That's what's giving 902 00:39:27,974 --> 00:39:28,975 - the color, got it. -Bailey, 903 00:39:29,105 --> 00:39:30,890 tell us about your pizza, please. 904 00:39:31,020 --> 00:39:32,587 So I did, like, a chicken parm-inspired pizza 905 00:39:32,718 --> 00:39:34,372 with a tigelle bread. 906 00:39:34,502 --> 00:39:36,417 I just made, like, a chicken thigh, a quick sausage, 907 00:39:36,548 --> 00:39:38,985 and provolone, mozzarella, parm, and pecorino. 908 00:39:39,115 --> 00:39:41,204 - Thanks, chefs. - Thank you. 909 00:39:41,335 --> 00:39:42,815 Let's start with Bailey's pizza. 910 00:39:42,945 --> 00:39:44,469 It's a little heavy bready, 911 00:39:44,599 --> 00:39:46,775 but if you're going for a chicken parm tigelle, 912 00:39:46,906 --> 00:39:48,081 maybe the breadiness makes sense. 913 00:39:48,211 --> 00:39:50,257 But this is under, unfortunately. 914 00:39:50,388 --> 00:39:52,607 I did notice she put a lot of cornmeal on the bottom. 915 00:39:52,738 --> 00:39:54,653 - I actually don't mind it. - I don't mind it either. 916 00:39:54,783 --> 00:39:56,350 I find it, like, way too grainy. 917 00:39:56,481 --> 00:39:58,439 It almost makes it like a mass-produced pizza. 918 00:39:58,570 --> 00:40:00,572 Maybe that's why I like it. 919 00:40:01,268 --> 00:40:03,836 I like the chicken parm. I love the flavor. 920 00:40:03,966 --> 00:40:05,272 I mean, that's familiar and great. 921 00:40:05,403 --> 00:40:06,752 How'd it go? 922 00:40:06,882 --> 00:40:08,449 I mean, this challenge is----ing hard. 923 00:40:08,580 --> 00:40:09,972 Consistency is everything. 924 00:40:10,103 --> 00:40:11,974 I know each pizza looks the same, 925 00:40:12,105 --> 00:40:13,454 it's the same amount of sauce, cheese. 926 00:40:13,585 --> 00:40:15,848 I like this oven. I'm, like, understanding it now. 927 00:40:15,978 --> 00:40:20,505 Wylie, I have to know what you think of Henry's sushi pizza. 928 00:40:20,635 --> 00:40:23,290 I do like the flavor profiles. 929 00:40:23,421 --> 00:40:24,639 Rice is hard to cook, 930 00:40:24,770 --> 00:40:26,075 but there's none of that crispy rice. 931 00:40:26,206 --> 00:40:28,338 Yes, it's really just kind of falling apart. 932 00:40:28,469 --> 00:40:30,471 I feel like there's got to be that handheld element to pizza. 933 00:40:30,602 --> 00:40:32,038 That's a big one for me. 934 00:40:32,168 --> 00:40:34,475 Also, he's not leaning into the pho flavor. 935 00:40:34,606 --> 00:40:36,695 Some of those flavors are present, but not enough. 936 00:40:36,825 --> 00:40:38,131 It's really just eating, like, 937 00:40:38,261 --> 00:40:40,307 - a tartar with extra herbs. -Uh-huh. 938 00:40:40,438 --> 00:40:43,310 It was more like a dish you'd get in a bowl. 939 00:40:43,441 --> 00:40:46,922 This one is definitely out of the box, you know? 940 00:40:47,053 --> 00:40:49,577 - I didn't make a dough. -Oh, yeah. 941 00:40:49,708 --> 00:40:52,101 Let's talk about César's pizza. 942 00:40:52,232 --> 00:40:54,321 There's a good burn, like a flavorful burn, 943 00:40:54,452 --> 00:40:56,932 and I think this is the off-putting better burn 944 00:40:57,063 --> 00:40:58,281 - from the cocoa powder. -For sure. 945 00:40:58,412 --> 00:41:00,936 We learned the hard way making donuts 946 00:41:01,067 --> 00:41:02,895 that cocoa powder burns really easily. 947 00:41:03,025 --> 00:41:04,897 I actually like the mole sauce, 948 00:41:05,027 --> 00:41:07,334 but when I picked up the pizza, 949 00:41:07,465 --> 00:41:09,075 it felt like I was just holding up the sauce 950 00:41:09,205 --> 00:41:10,685 with this, like, really soft dough. 951 00:41:10,816 --> 00:41:13,253 -There's a flop there. - I couldn't finish it. 952 00:41:13,383 --> 00:41:15,777 Yeah, the crust for me just, like, turned me off. 953 00:41:18,476 --> 00:41:21,000 Oh, no! What the hell. 954 00:41:21,696 --> 00:41:23,785 I'm getting a bit stressed. 955 00:41:25,439 --> 00:41:28,747 ...makes the texture of the dough very soft. 956 00:41:28,877 --> 00:41:30,400 I don't want it to be super oily. 957 00:41:30,531 --> 00:41:34,361 I'm hoping that the toppings did not give too much water 958 00:41:34,492 --> 00:41:35,971 into the dough and... 959 00:41:42,630 --> 00:41:45,503 When you have a night off of pizza, what's your go-to? 960 00:41:45,633 --> 00:41:48,549 I mean, I always liked plain, like a classic. 961 00:41:48,680 --> 00:41:50,899 A classic New York slice is a good place to start. 962 00:41:51,030 --> 00:41:53,989 I'm really simple. Like, tomato sauce, fresh mozz, little basil. 963 00:41:54,120 --> 00:41:55,469 - I'd rather dry mozzarella. -Do you? 964 00:41:55,600 --> 00:41:57,297 -Less wet. -It melts better. 965 00:41:58,820 --> 00:42:00,518 Thirty seconds. 966 00:42:02,781 --> 00:42:04,173 Okay. Ugh. 967 00:42:04,304 --> 00:42:06,262 - Those look great, Vin-Vin. - Thank you. 968 00:42:06,393 --> 00:42:08,177 I did not think I would be serving all these judges 969 00:42:08,308 --> 00:42:10,049 a Reuben pizza. 970 00:42:10,179 --> 00:42:11,529 It's gonna be fun explaining that to my brother. 971 00:42:11,659 --> 00:42:13,531 He'd probably just be like, "Yeah, I know. 972 00:42:13,661 --> 00:42:14,967 It's a really good pizza." 973 00:42:18,274 --> 00:42:19,449 Whoo! 974 00:42:19,580 --> 00:42:20,842 Whoo-hoo! 975 00:42:22,278 --> 00:42:23,976 That's gotta be the Reuben. 976 00:42:24,106 --> 00:42:24,890 These look like good pizzas. 977 00:42:25,020 --> 00:42:26,631 - Wow. - I'm into this. 978 00:42:26,761 --> 00:42:28,589 All right, Massimo, why don't you start us off? 979 00:42:28,720 --> 00:42:30,939 - Tell us about your pizza. - I started in this career 980 00:42:31,070 --> 00:42:33,638 - as a pizzaiolo. - Oh. 981 00:42:33,768 --> 00:42:35,857 We have a pizza with a persillade, 982 00:42:35,988 --> 00:42:40,427 with some colatura di alici, some potatoes, mussels, clams. 983 00:42:40,558 --> 00:42:42,429 It's like a pizza that you could have at maybe 984 00:42:42,560 --> 00:42:44,692 Una Pizzeria Napoletana in the Lower East Side. 985 00:42:44,823 --> 00:42:46,825 - Fighting words. - I mean... 986 00:42:46,955 --> 00:42:49,436 Bon appetit, guys. 987 00:42:49,567 --> 00:42:52,178 -All right. Paula? - I braised some pork 988 00:42:52,308 --> 00:42:54,397 with pineapple, some caramelized onions as well, 989 00:42:54,528 --> 00:42:57,226 chimichurri, and Mornay with some gouda. 990 00:42:57,357 --> 00:42:59,620 And the dough that I used today was fugazzeta. 991 00:42:59,751 --> 00:43:01,404 Can you tell us a little bit about that? 992 00:43:01,535 --> 00:43:03,276 So the fugazzeta is an Argentinian pizza. 993 00:43:06,105 --> 00:43:07,541 - Vinny. - I made a Reuben. 994 00:43:07,672 --> 00:43:09,195 And no Reuben is complete without a pickle, 995 00:43:09,325 --> 00:43:10,849 so a nice little pickle on top. 996 00:43:10,979 --> 00:43:12,633 But all your typical accoutrements: 997 00:43:12,764 --> 00:43:14,026 sauerkraut, Thousand Island, 998 00:43:14,156 --> 00:43:16,115 whipped ricotta, and some gruyère. 999 00:43:16,245 --> 00:43:18,857 - Thanks, chefs. - Thanks, guys. Bon appetit. 1000 00:43:19,248 --> 00:43:20,946 What do you think of Paula's pizza? 1001 00:43:21,076 --> 00:43:22,338 The dough's too soft. I mean, it's that milk. 1002 00:43:22,469 --> 00:43:23,949 You use milk and it's gonna get soft. 1003 00:43:24,079 --> 00:43:26,081 That is the style of Argentinian pizza, 1004 00:43:26,212 --> 00:43:28,954 but it's not that soft. It's a little under. 1005 00:43:29,084 --> 00:43:30,172 Paula's feels like a milk bread. 1006 00:43:30,303 --> 00:43:31,870 Yeah. It feels like brioche. 1007 00:43:32,000 --> 00:43:34,481 The pineapple braised pork shoulder was really nice. 1008 00:43:34,612 --> 00:43:36,309 The chimichurri, that's where it started to feel 1009 00:43:36,439 --> 00:43:38,311 - a little murky for me. - Also too much stuff on it. 1010 00:43:38,441 --> 00:43:41,183 -It was raw. - The dough was undercooked, 1011 00:43:41,314 --> 00:43:42,794 but I really liked the pork itself. 1012 00:43:42,924 --> 00:43:45,057 Ah! That was wild. 1013 00:43:45,187 --> 00:43:47,146 - Yeah. - That was wild. 1014 00:43:47,276 --> 00:43:49,278 How are you finding Massimo's crust? 1015 00:43:49,409 --> 00:43:51,063 I do appreciate the lightness of it. 1016 00:43:51,193 --> 00:43:53,021 It's complementary to the toppings. 1017 00:43:53,152 --> 00:43:54,675 I mean, look at that bubble. 1018 00:43:54,806 --> 00:43:56,546 I think that's the largest bubble we've seen so far. 1019 00:43:56,677 --> 00:43:59,462 I think his fermentation and his style of making dough was right. 1020 00:43:59,593 --> 00:44:01,595 I liked it. I actually wish that the potatoes 1021 00:44:01,726 --> 00:44:03,553 were a little crispier. 1022 00:44:03,684 --> 00:44:05,120 - They felt slightly under. - They need more oil on them. 1023 00:44:05,251 --> 00:44:06,818 And I don't know, what do we think about 1024 00:44:06,948 --> 00:44:09,124 sacrilegious to put any cheese on seafood, right, so? 1025 00:44:09,255 --> 00:44:10,430 - It's controversial. - Yeah. 1026 00:44:10,560 --> 00:44:12,606 I feel okay with seafood and cheese. 1027 00:44:12,737 --> 00:44:14,042 - I do too. - Me too. 1028 00:44:14,173 --> 00:44:15,391 I'm just checking. I was just checking. 1029 00:44:15,522 --> 00:44:17,045 I don't think I would ever have thought 1030 00:44:17,176 --> 00:44:19,221 to order seafood on a pizza. 1031 00:44:19,352 --> 00:44:21,397 I think he's uber creative. 1032 00:44:21,528 --> 00:44:25,706 That, ladies and gentlemen, was what they call a tough one. 1033 00:44:25,837 --> 00:44:27,316 Then we have Vinny's Reuben. 1034 00:44:27,447 --> 00:44:28,927 The dough was very successful. 1035 00:44:29,057 --> 00:44:31,320 - My piece was really zero flop. -And it was fun. 1036 00:44:31,451 --> 00:44:33,322 I feel like we don't see Vinny have a lot of fun. 1037 00:44:33,453 --> 00:44:35,020 -Yeah. - Crust was pretty good. 1038 00:44:35,150 --> 00:44:36,891 And it tastes like a Reuben. I mean, if you like Reuben. 1039 00:44:37,022 --> 00:44:38,327 Yeah, sure do. 1040 00:44:38,458 --> 00:44:40,286 You just need a side of mustard ranch. 1041 00:44:40,416 --> 00:44:42,549 - Yes. -Pickle was perfect. 1042 00:44:42,680 --> 00:44:44,290 It was, like, the right amount of acidity 1043 00:44:44,420 --> 00:44:45,770 to kind of balance, like, the Thousand Island 1044 00:44:45,900 --> 00:44:48,294 and the fattiness of the meat. It was really good. 1045 00:44:48,424 --> 00:44:50,557 -How'd it go? - Felt good. 1046 00:44:50,688 --> 00:44:52,602 No, no, no. Was it like a little "[bleep] you" 1047 00:44:52,733 --> 00:44:54,213 because they said they didn't get enough pickle last time? 1048 00:44:54,343 --> 00:44:55,693 No. 1049 00:44:55,823 --> 00:44:58,565 - John, thank you for having us. - Happy to have you guys. 1050 00:44:58,696 --> 00:45:00,567 Eden, always a pleasure, my friend. 1051 00:45:00,698 --> 00:45:02,177 Thank you for having me. 1052 00:45:02,308 --> 00:45:03,439 Time to frolic and then go to judge's table. 1053 00:45:03,570 --> 00:45:05,006 - Shall we? - Let's go. 1054 00:45:07,792 --> 00:45:09,141 Oh, yo, yo, yo. 1055 00:45:09,271 --> 00:45:10,533 All right. Do the honors. 1056 00:45:10,664 --> 00:45:12,231 All right, guys. Who's thirsty? 1057 00:45:12,361 --> 00:45:13,798 -Me. -We're all thirsty. 1058 00:45:13,928 --> 00:45:15,364 All right, guys. 1059 00:45:15,495 --> 00:45:16,844 - Cheers. - Another one on the books. 1060 00:45:16,975 --> 00:45:18,585 - Salud. - Salud. 1061 00:45:19,238 --> 00:45:23,285 Every now and then, our career brings us to beautiful places. 1062 00:45:23,416 --> 00:45:25,548 Yesterday, today, we're in paradise. 1063 00:45:25,679 --> 00:45:27,420 This is the first time I've sat on a porch 1064 00:45:27,550 --> 00:45:29,727 - and didn't have no sweet tea. - It's just tea. 1065 00:45:39,693 --> 00:45:41,782 Chefs, we asked you to put on 1066 00:45:41,913 --> 00:45:43,088 a Top Chefpizza party. 1067 00:45:43,218 --> 00:45:44,698 Tom, you think they delivered? 1068 00:45:44,829 --> 00:45:47,005 Uh-- That's pretty funny. 1069 00:45:47,135 --> 00:45:48,310 I know, I know. 1070 00:45:49,181 --> 00:45:51,618 We did get some tasty pies. 1071 00:45:51,749 --> 00:45:53,925 Some maybe not so tasty. 1072 00:45:54,447 --> 00:45:57,319 Vinny, Tristen, and Shuai, 1073 00:45:57,450 --> 00:45:58,668 can you please stay here? 1074 00:45:58,799 --> 00:46:00,105 Everyone else can move to the side. 1075 00:46:04,370 --> 00:46:06,720 So, the three of you are standing here... 1076 00:46:07,460 --> 00:46:10,680 because you had our favorite pizzas of the day. 1077 00:46:10,811 --> 00:46:12,030 Congrats. 1078 00:46:17,078 --> 00:46:20,125 Shuai, can you just kind of walk us through your thought process? 1079 00:46:20,255 --> 00:46:21,822 I'm not great at making doughs. 1080 00:46:21,953 --> 00:46:23,606 So scallion pancake is something that I love, 1081 00:46:23,737 --> 00:46:25,478 and I figured that was a great vehicle 1082 00:46:25,608 --> 00:46:27,697 for the bottom for whatever I wanted to put on top. 1083 00:46:27,828 --> 00:46:30,265 I thought that was a good way to go, but what made it work 1084 00:46:30,396 --> 00:46:31,745 was the toppings were all really delicious. 1085 00:46:31,876 --> 00:46:33,529 - Thank you, chef. - There's acidity in the salad. 1086 00:46:33,660 --> 00:46:35,488 There was spiciness in that lamb. 1087 00:46:35,618 --> 00:46:37,446 It challenged our idea of what pizza could be, 1088 00:46:37,577 --> 00:46:39,448 and I think that's what we asked of you. 1089 00:46:39,579 --> 00:46:40,493 Thank you. 1090 00:46:40,623 --> 00:46:43,713 Tristen, your pizza. Immediate idea? 1091 00:46:43,844 --> 00:46:46,455 I basically took all the things I wouldn't do on a pizza. 1092 00:46:46,586 --> 00:46:48,153 Like, I don't like ranch on a pizza. 1093 00:46:48,283 --> 00:46:50,982 - But, like... - What? 1094 00:46:51,112 --> 00:46:52,461 It's not my thing. 1095 00:46:52,592 --> 00:46:54,376 I wanted it to kind of eat like a kebab, 1096 00:46:54,507 --> 00:46:56,901 and, like, that comes with tzatziki. 1097 00:46:57,031 --> 00:46:58,772 So, like, I wanted to do that. 1098 00:46:58,903 --> 00:47:00,687 I was a little scared about the dough because 1099 00:47:00,818 --> 00:47:03,864 I used straight beer for my crust so that I can, 1100 00:47:03,995 --> 00:47:06,127 like, hopefully get more fermentation in the flavor. 1101 00:47:06,258 --> 00:47:09,652 The idea of the kebab, I think you executed that quite well. 1102 00:47:09,783 --> 00:47:11,916 It was quite successful and clever. 1103 00:47:12,438 --> 00:47:13,700 You spoke to my Greek heart on this one. 1104 00:47:13,831 --> 00:47:16,703 That ranch anchovy dipping sauce, that took it 1105 00:47:16,834 --> 00:47:19,010 - to the top for me. - Thank you, chef. 1106 00:47:19,140 --> 00:47:21,621 Vinny, tell us a little bit more about your Reuben pizza. 1107 00:47:21,751 --> 00:47:24,319 Honestly, this is me eating my words 1108 00:47:24,450 --> 00:47:25,668 'cause my brother's made this pizza for me, 1109 00:47:25,799 --> 00:47:27,279 and I was like, "That's really stupid. 1110 00:47:27,409 --> 00:47:29,672 "Why would you ever do that?" 1111 00:47:29,803 --> 00:47:32,371 It was a great idea, and you executed it well. 1112 00:47:32,501 --> 00:47:34,112 I could close my eyes and I was eating a Reuben. 1113 00:47:34,242 --> 00:47:37,158 I thought it was fun. There was a lightheartedness to the pizza. 1114 00:47:37,289 --> 00:47:39,030 It was the pie that made me smile. 1115 00:47:39,160 --> 00:47:40,596 Thank you. 1116 00:47:40,727 --> 00:47:42,250 So, Wylie and Spike, as our guest judges, 1117 00:47:42,381 --> 00:47:44,122 you get to announce the winner today. 1118 00:47:44,252 --> 00:47:47,734 The winner of today's challenge is the chef that really brought 1119 00:47:47,865 --> 00:47:50,911 the flavors forward, and the balance, and the textures. 1120 00:47:51,042 --> 00:47:52,739 And the winning chef is... 1121 00:47:58,745 --> 00:47:59,789 ...Tristen. 1122 00:48:02,140 --> 00:48:04,925 Tristen, congratulations. 1123 00:48:05,056 --> 00:48:07,928 Not the first immunity. How many is this now? 1124 00:48:08,059 --> 00:48:09,147 - Three. -Three, 1125 00:48:09,277 --> 00:48:10,496 and the last one of the season. 1126 00:48:10,626 --> 00:48:11,671 - So, congratulations. - Thank you. 1127 00:48:11,801 --> 00:48:14,152 Pizza! I beat the two Italian guys. 1128 00:48:14,282 --> 00:48:16,197 It is a win for me for sure, 1129 00:48:16,328 --> 00:48:19,548 and to get this last immunity is an amazing, amazing feeling. 1130 00:48:19,679 --> 00:48:21,376 Yeah, well done. 1131 00:48:21,507 --> 00:48:23,552 The three of you can step to the side. 1132 00:48:23,683 --> 00:48:25,076 Henry, 1133 00:48:26,120 --> 00:48:27,339 Paula, 1134 00:48:28,427 --> 00:48:30,385 and César, the three of you 1135 00:48:30,516 --> 00:48:32,344 had our least favorite pizzas of the day, 1136 00:48:32,474 --> 00:48:34,476 and one of you will be eliminated. 1137 00:48:42,093 --> 00:48:44,791 Henry, why do you think you're standing here? 1138 00:48:44,922 --> 00:48:47,359 Well, I struggled with my dough last night, 1139 00:48:47,489 --> 00:48:48,534 and then I didn't have enough flour, 1140 00:48:48,664 --> 00:48:50,405 so I just pivoted really hard. 1141 00:48:50,536 --> 00:48:52,494 So what was the original plan? 1142 00:48:52,625 --> 00:48:53,931 It was always supposed to be the flavors. 1143 00:48:54,061 --> 00:48:56,368 I just had to reimagine it with the rice now. 1144 00:48:56,498 --> 00:48:58,326 Did you try to crisp the rice? 1145 00:48:58,457 --> 00:48:59,849 - I did. - Okay. That didn't happen. 1146 00:48:59,980 --> 00:49:01,590 - Huh? - It really wasn't crispy. 1147 00:49:01,721 --> 00:49:03,636 - You only crisped one side. -Yes. 1148 00:49:03,766 --> 00:49:06,030 I was trying to do, like, a crust on the bottom, 1149 00:49:06,160 --> 00:49:08,293 almost like a pizza, and then, like, softer in the middle. 1150 00:49:08,423 --> 00:49:10,686 You couldn't pick it up and, like, do anything with it, 1151 00:49:10,817 --> 00:49:12,950 so it was just a rice dish, and it was somewhat tasty, 1152 00:49:13,080 --> 00:49:15,169 but it was a rice dish with raw beef on top. 1153 00:49:15,300 --> 00:49:16,823 - Yeah. - It was round. 1154 00:49:16,954 --> 00:49:18,825 That was about all you could say in terms of 1155 00:49:18,956 --> 00:49:21,697 - how to approximate a pizza. -Yes. 1156 00:49:21,828 --> 00:49:24,222 César, how are you feeling about standing here? 1157 00:49:24,352 --> 00:49:25,875 - Are you surprised? -No. 1158 00:49:26,006 --> 00:49:27,965 The whole pizza challenge was a challenge for me. 1159 00:49:28,095 --> 00:49:29,618 I know you guys wanted something different, 1160 00:49:29,749 --> 00:49:31,185 so I was like, maybe chocolate with pizza, 1161 00:49:31,316 --> 00:49:32,621 and I just wanted to try it. 1162 00:49:32,752 --> 00:49:34,406 Where you lost me really was, for me, 1163 00:49:34,536 --> 00:49:36,060 unfortunately, on my first bite. 1164 00:49:36,190 --> 00:49:38,584 I got a sense of bitterness that wasn't pleasurable, 1165 00:49:38,714 --> 00:49:40,629 and I think adding that cocoa powder 1166 00:49:40,760 --> 00:49:42,675 and then you get that burning on the bottom 1167 00:49:42,805 --> 00:49:44,503 just didn't do the pizza dough any favors. 1168 00:49:44,633 --> 00:49:46,548 I agree. Your flavors were good, 1169 00:49:46,679 --> 00:49:47,897 but there was just a lot on there. 1170 00:49:48,028 --> 00:49:49,247 You needed that crunch underneath 1171 00:49:49,377 --> 00:49:50,813 to really let that dish shine. 1172 00:49:52,380 --> 00:49:54,295 Paula. Did your pizza turn out 1173 00:49:54,426 --> 00:49:55,993 the way you wanted it to turn out? 1174 00:49:56,123 --> 00:49:58,386 I don't think so. I think I put too many toppings on it. 1175 00:49:58,517 --> 00:50:00,040 The chimichurri, a lot more fatness 1176 00:50:00,171 --> 00:50:02,390 that I wanted once the cheese all was melted. 1177 00:50:02,521 --> 00:50:03,826 Even maybe too much sauce as well. 1178 00:50:03,957 --> 00:50:06,960 These milk doughs are softer doughs, 1179 00:50:07,091 --> 00:50:09,963 so it's gonna flop. And it seemed to be very undercooked. 1180 00:50:10,572 --> 00:50:12,574 Yeah, I saw your bite, and as soon as you picked it up... 1181 00:50:12,705 --> 00:50:14,881 I was like, "Oh, okay." 1182 00:50:15,012 --> 00:50:16,709 When you start to add a lot of those toppings 1183 00:50:16,839 --> 00:50:18,711 and all that moisture, you're never really gonna 1184 00:50:18,841 --> 00:50:21,018 be able to get a true bake because you're releasing 1185 00:50:21,148 --> 00:50:23,020 much more moisture in the dough and it's baking in, 1186 00:50:23,150 --> 00:50:25,109 and I think that's why my pizza was raw. 1187 00:50:25,239 --> 00:50:26,980 I apologize. Thanks, chef. 1188 00:50:27,111 --> 00:50:29,113 All right, we'll call you back in a little bit. Thank you. 1189 00:50:34,292 --> 00:50:36,294 Tristen, let's go. 1190 00:50:36,424 --> 00:50:39,384 Let's go! Daddy. 1191 00:50:39,514 --> 00:50:41,125 To the pizza boys. 1192 00:50:41,255 --> 00:50:42,430 The pizza boy. 1193 00:50:42,561 --> 00:50:44,084 How are you feeling? 1194 00:50:44,215 --> 00:50:45,346 Well, I don't know. I'm trying to process it all. 1195 00:50:45,477 --> 00:50:47,087 Yeah, that's fair. 1196 00:50:47,218 --> 00:50:48,828 Let's just say you get rid of the dough. 1197 00:50:48,958 --> 00:50:50,264 César probably had the best dish. 1198 00:50:50,395 --> 00:50:51,744 - Correct. - Yes. 1199 00:50:51,874 --> 00:50:53,876 César had the most coherent thought 1200 00:50:54,007 --> 00:50:55,965 in terms of what he was trying to build, 1201 00:50:56,096 --> 00:50:59,882 but my first worst bite out of all of them was César's. 1202 00:51:00,535 --> 00:51:03,799 I judged this so badly, too. I was like, "Ugh, sushi pizza." 1203 00:51:03,930 --> 00:51:06,715 And then I was like, "Oh, here's sushi pizza." 1204 00:51:07,499 --> 00:51:10,850 Henry. Sushi pizza is crispy. 1205 00:51:10,980 --> 00:51:13,331 So why didn't you attempt to make crispy rice? 1206 00:51:13,461 --> 00:51:16,551 What I think he was getting at was that that dough situation 1207 00:51:16,682 --> 00:51:19,554 threw him so much, and I think he just spiraled from there. 1208 00:51:19,685 --> 00:51:22,166 But then I'm just having a hard time believing 1209 00:51:22,296 --> 00:51:25,952 a chef doesn't see rice that needs to be crispy 1210 00:51:26,083 --> 00:51:27,345 - and can't make it crispy. - Right. 1211 00:51:27,475 --> 00:51:29,216 How you feeling, Popo? 1212 00:51:29,347 --> 00:51:31,697 Yeah, it was too much. Too many toppings. Absolutely. 1213 00:51:31,827 --> 00:51:32,915 The Hawaiian pork was pretty good, 1214 00:51:33,046 --> 00:51:34,613 but the rest of it just didn't work. 1215 00:51:34,743 --> 00:51:37,137 Raw dough is never gonna win. 1216 00:51:37,268 --> 00:51:39,966 It was just a puddle of cheese and sauce. 1217 00:51:40,097 --> 00:51:40,967 Yeah, it was very heavy. 1218 00:51:41,098 --> 00:51:42,838 If I'm sitting at a restaurant, 1219 00:51:42,969 --> 00:51:44,797 I'm sending back the one that's raw. 1220 00:51:44,927 --> 00:51:47,365 Maybe I have problems with Henry's rice concoction, 1221 00:51:47,495 --> 00:51:49,280 but it's still edible in a way. 1222 00:51:49,410 --> 00:51:50,977 But Henry's isn't even a pizza. 1223 00:51:51,108 --> 00:51:53,762 It's a pizza challenge. We got a bowl of rice. 1224 00:51:53,893 --> 00:51:55,764 - It's true. - It's only gonna get harder, 1225 00:51:55,895 --> 00:51:58,550 - but, you know. - And no more immunities. 1226 00:51:59,072 --> 00:52:00,378 All right, I think we have our answer. 1227 00:52:00,508 --> 00:52:01,814 -Yes. -Sure. 1228 00:52:01,944 --> 00:52:03,424 Okay, let's get the chefs out here. 1229 00:52:12,390 --> 00:52:14,870 You know, chefs, I think too often pizza is considered 1230 00:52:15,001 --> 00:52:16,916 a convenience food, but we found out today that 1231 00:52:17,046 --> 00:52:18,874 it's very difficult to make pizza. 1232 00:52:19,005 --> 00:52:21,007 It's even more difficult to master pizza. 1233 00:52:21,138 --> 00:52:22,878 And unfortunately, one of you will be going home. 1234 00:52:26,143 --> 00:52:28,754 Henry, please pack your knives and go. 1235 00:52:30,103 --> 00:52:31,713 We'll see you in Last Chance Kitchen, Henry. 1236 00:52:31,844 --> 00:52:33,193 Yeah. Thank you so much for everything. 1237 00:52:33,324 --> 00:52:35,064 - Thank you, Henry. - Thank you, Henry. 1238 00:52:35,195 --> 00:52:37,241 I did a pizza challenge with no real pizza. 1239 00:52:38,590 --> 00:52:39,852 It finally happened. 1240 00:52:41,636 --> 00:52:44,770 I'm going home because I didn't make what I wanted to make, 1241 00:52:44,900 --> 00:52:47,425 and I was cooking to survive. 1242 00:52:47,555 --> 00:52:49,514 - I'll be back. - Yes! 1243 00:52:49,644 --> 00:52:52,256 Freeze on set! 1244 00:52:52,386 --> 00:52:55,824 I've never challenged myself in this kind of way before. 1245 00:52:55,955 --> 00:52:59,393 Top Chefpushed me to my absolute limit. 1246 00:52:59,524 --> 00:53:01,743 But I don't give up. Just because something's hard 1247 00:53:01,874 --> 00:53:03,571 doesn't mean I'm gonna stop. 1248 00:53:05,834 --> 00:53:07,401 Oh, my God, I'm the only Asian left. 1249 00:53:07,532 --> 00:53:09,098 - I'm one-eighth. - Oh. 1250 00:53:11,013 --> 00:53:12,624 Tonight, Henry's sushi pizza sends him 1251 00:53:12,754 --> 00:53:14,103 intoLast Chance Kitchen. 1252 00:53:14,234 --> 00:53:16,062 Oh, this is my biggest nightmare. 1253 00:53:16,193 --> 00:53:17,629 Now he needs to beat the reigning champ. 1254 00:53:17,759 --> 00:53:19,413 Don't burn down my kitchen. 1255 00:53:19,544 --> 00:53:21,372 Watch now on Peacock, 1256 00:53:21,502 --> 00:53:22,938 or BravoTV.com. 1257 00:53:24,897 --> 00:53:27,029 Next time onTop Chef... 1258 00:53:27,160 --> 00:53:28,814 welcome... 1259 00:53:29,206 --> 00:53:30,729 to Restaurant Wars. 1260 00:53:30,859 --> 00:53:32,339 - Whoo! -Yeah! 1261 00:53:32,470 --> 00:53:34,602 Restaurant Wars is the most difficult challenge. 1262 00:53:34,733 --> 00:53:36,517 Stressful. 1263 00:53:37,126 --> 00:53:39,259 We are very behind right now, I would say. 1264 00:53:39,390 --> 00:53:41,305 I know we're in the weeds. 1265 00:53:41,914 --> 00:53:43,132 Judges are ready whenever you are, chef. 1266 00:53:43,263 --> 00:53:45,178 - Yes, chef. - This already looks 1267 00:53:45,309 --> 00:53:46,527 just, like, really homey. 1268 00:53:46,658 --> 00:53:47,702 It brought me a little bit of joy. 1269 00:53:47,833 --> 00:53:49,443 I thought it was perfectly cooked. 1270 00:53:49,574 --> 00:53:51,184 Oh, sh--. 1271 00:53:51,315 --> 00:53:54,274 There was as much pork on the plate 1272 00:53:54,405 --> 00:53:55,884 as there was on the salmon. 1273 00:53:56,015 --> 00:53:57,756 But we just can't have a conversation. 1274 00:53:57,886 --> 00:53:59,279 What the does this mean? 1275 00:53:59,410 --> 00:54:00,802 I need Massimo now. 1276 00:54:01,368 --> 00:54:02,674 Yeah! 1276 00:54:03,305 --> 00:55:03,415 Do you want subtitles for any video? -=[ ai.OpenSubtitles.com ]=-