"Top Chef" Restaurant Wars

1 00:00:03,046 --> 00:00:05,004 Previously onTop Chef... 2 00:00:05,005 --> 00:00:06,440 This is a beautiful setting 3 00:00:06,441 --> 00:00:07,832 for Top Chef's very first pizza party. 4 00:00:07,833 --> 00:00:09,965 -Whoo! - Whoever wins this challenge 5 00:00:09,966 --> 00:00:13,273 will have the very last immunity of the season. 6 00:00:13,274 --> 00:00:15,971 It's dough time. I think the dish looks cute. 7 00:00:15,972 --> 00:00:17,494 The oxtails came out cute. 8 00:00:17,495 --> 00:00:19,801 I wanna make a pizza that starts a conversation. 9 00:00:19,802 --> 00:00:23,109 This is a classic flavor combination, but he elevated it. 10 00:00:23,110 --> 00:00:25,589 And the winning chef is Tristen. 11 00:00:25,590 --> 00:00:27,069 Oh! 12 00:00:27,070 --> 00:00:28,636 What's up, man? 13 00:00:28,637 --> 00:00:30,116 I am really, really close with my mother 14 00:00:30,117 --> 00:00:31,421 and my stepdad. 15 00:00:31,422 --> 00:00:32,683 I feel like I'm making them proud. 16 00:00:32,684 --> 00:00:34,034 Oh, no! 17 00:00:35,644 --> 00:00:37,079 It seemed to be very undercooked. 18 00:00:37,080 --> 00:00:38,472 I apologize. 19 00:00:38,473 --> 00:00:41,301 About to give you a sushi pizza. It is what it is. 20 00:00:41,302 --> 00:00:42,998 It's really just kind of falling apart. 21 00:00:42,999 --> 00:00:45,610 Henry, please pack your knives and go. 22 00:00:48,222 --> 00:00:52,094 Eight chefs remain to compete in the ultimate culinary showdown. 23 00:00:52,095 --> 00:00:53,661 At stake for the winner, 24 00:00:53,662 --> 00:00:56,403 the largest prize package in Top Chefhistory. 25 00:00:56,404 --> 00:00:59,493 The grand prize of a quarter of a million dollars 26 00:00:59,494 --> 00:01:01,364 furnished by Saratoga Spring Water, 27 00:01:01,365 --> 00:01:03,671 the official water of Top Chef, 28 00:01:03,672 --> 00:01:06,021 Delta Sky Miles Diamond Medallion status, 29 00:01:06,022 --> 00:01:10,199 and $125,000 to spend on travel with Delta Airlines. 30 00:01:10,200 --> 00:01:12,332 A feature in Food & Wine Magazine, 31 00:01:12,333 --> 00:01:14,334 an appearance at the Food & Wine Classic in Aspen, 32 00:01:14,335 --> 00:01:16,466 and for the first time ever, 33 00:01:16,467 --> 00:01:18,381 the winner of Top Chef will headline 34 00:01:18,382 --> 00:01:19,904 their own exclusive dinner 35 00:01:19,905 --> 00:01:22,168 at the historic James Beard House in New York. 36 00:01:22,169 --> 00:01:25,128 And the title of Top Chef. 37 00:01:27,000 --> 00:01:33,074 Watch Online Movies and Series for FREE www.osdb.link/lm 38 00:01:36,183 --> 00:01:37,357 Morning. 39 00:01:37,358 --> 00:01:39,446 - Morning, morning. - Morning. 40 00:01:39,447 --> 00:01:40,969 The gang's all here. 41 00:01:40,970 --> 00:01:42,797 I honestly didn't think I would make it this far. 42 00:01:42,798 --> 00:01:45,278 - Nobody's safe. - Nobody's safe anymore. 43 00:01:45,279 --> 00:01:47,018 Oh, no. 44 00:01:47,019 --> 00:01:48,412 Send them away. 45 00:01:51,502 --> 00:01:53,286 - Let's ride. - Loud and proud. 46 00:01:53,287 --> 00:01:54,896 - Chefs. - That's me. 47 00:01:54,897 --> 00:01:56,376 -That's us. -Grab your knives 48 00:01:56,377 --> 00:01:57,464 and meet me at the warehouse venue. 49 00:01:57,465 --> 00:01:58,943 Do you think we're doing a rave? 50 00:01:58,944 --> 00:02:00,467 100%. 51 00:02:00,468 --> 00:02:01,903 You think it's large enough to house 52 00:02:01,904 --> 00:02:03,905 two restaurants that would pop up in 24 hours? 53 00:02:03,906 --> 00:02:06,168 -No, that can't be it. -That couldn't be it. 54 00:02:06,169 --> 00:02:07,735 It's definitely the rave. 55 00:02:10,956 --> 00:02:12,567 Let's go, let's go. 56 00:02:24,231 --> 00:02:25,927 Oh. 57 00:02:25,928 --> 00:02:27,276 Good morning. 58 00:02:27,277 --> 00:02:28,843 -Hey. -How are you? 59 00:02:28,844 --> 00:02:30,149 Morning. 60 00:02:30,150 --> 00:02:31,237 - Morning. - Morning. 61 00:02:31,238 --> 00:02:32,847 Please say hello 62 00:02:32,848 --> 00:02:34,370 to your guest judges for this week. 63 00:02:34,371 --> 00:02:36,764 We have James Beard award winner, 64 00:02:36,765 --> 00:02:40,159 executive chef and owner of Compère Lapin, Nina Compton. 65 00:02:40,160 --> 00:02:42,423 - Hello, chefs. - Hello. 66 00:02:43,250 --> 00:02:45,033 Nina Compton! Oh, my God. 67 00:02:45,034 --> 00:02:49,429 She's a badass Black woman doing it for Black women. 68 00:02:49,430 --> 00:02:50,865 Pressure's on. 69 00:02:50,866 --> 00:02:53,041 We also have Toronto native, restauranteur, 70 00:02:53,042 --> 00:02:56,176 and Top Chef Canadajudge, Janet Zuccarini. 71 00:02:56,828 --> 00:02:58,612 - Hello, chefs. -Hello. 72 00:02:58,613 --> 00:03:00,396 Janet is the founder 73 00:03:00,397 --> 00:03:02,964 and CEO of Gusto 54 Restaurant Group. 74 00:03:02,965 --> 00:03:07,273 Oh, my God. Janet Zuccarini. 75 00:03:07,274 --> 00:03:09,797 She has such an incredible palate. 76 00:03:09,798 --> 00:03:11,494 There's a very good reason 77 00:03:11,495 --> 00:03:13,497 that these two are your guest judges this week. 78 00:03:16,152 --> 00:03:17,501 Welcome... 79 00:03:19,024 --> 00:03:20,111 to Restaurant Wars. 80 00:03:24,291 --> 00:03:26,292 Oh, my gosh. Here we go. 81 00:03:26,293 --> 00:03:27,816 Yeah. 82 00:03:33,474 --> 00:03:36,171 Restaurant Wars has become the make or break moment 83 00:03:36,172 --> 00:03:37,564 for a lot of chefs. 84 00:03:37,565 --> 00:03:39,000 You're gonna be responsible for creating 85 00:03:39,001 --> 00:03:42,526 your very own restaurant concept in just 24 hours. 86 00:03:43,919 --> 00:03:45,224 So much to do. 87 00:03:45,225 --> 00:03:47,008 It took me weeks to pick a paint color 88 00:03:47,009 --> 00:03:48,662 for Jackrabbit Filly when it first opened. 89 00:03:48,663 --> 00:03:50,968 You'll have to come up with a three course menu 90 00:03:50,969 --> 00:03:52,579 with two options per course. 91 00:03:52,580 --> 00:03:54,146 So six dishes in total. 92 00:03:54,799 --> 00:03:57,497 So chefs, are you ready to draw for teams? 93 00:03:57,498 --> 00:03:59,238 - Let's do it. - Yeah. 94 00:03:59,239 --> 00:04:01,327 Massimo, take the first pick. 95 00:04:01,328 --> 00:04:02,981 Two. All right, Vinny. 96 00:04:03,895 --> 00:04:05,331 Also a two. 97 00:04:05,332 --> 00:04:06,681 It looks like we're opening up an Italian restaurant. 98 00:04:07,247 --> 00:04:08,551 Bailey. 99 00:04:08,552 --> 00:04:10,640 If she gets two, then you're opening Italian. 100 00:04:10,641 --> 00:04:12,990 -Aw. - One. 101 00:04:12,991 --> 00:04:15,210 Looks like we're not. 102 00:04:15,211 --> 00:04:16,472 Paula. 103 00:04:16,473 --> 00:04:19,040 Paula has opened several restaurants. 104 00:04:19,041 --> 00:04:21,129 I want her on my team. 105 00:04:21,130 --> 00:04:23,827 Okay. One. 106 00:04:23,828 --> 00:04:24,916 All right, César. 107 00:04:25,613 --> 00:04:28,180 One. Okay, Tristen, come on up. 108 00:04:28,920 --> 00:04:31,313 Strategically, I don't wanna be on a team with Tristen. 109 00:04:31,314 --> 00:04:33,010 He has immunity. 110 00:04:33,011 --> 00:04:36,840 So if you lose, you have a 33% chance of being eliminated. 111 00:04:36,841 --> 00:04:38,452 Two. 112 00:04:39,888 --> 00:04:41,149 All right, Lana. 113 00:04:41,150 --> 00:04:42,324 Two. 114 00:04:42,325 --> 00:04:43,673 And Shuai, come on up. 115 00:04:43,674 --> 00:04:46,197 I wonder what it's gonna be. 116 00:04:46,198 --> 00:04:47,765 Ah, just as I thought. 117 00:04:49,245 --> 00:04:51,420 Massimo is strong-willed. 118 00:04:51,421 --> 00:04:53,074 Lana's a little bit more reserved. 119 00:04:53,075 --> 00:04:56,773 Vinny is really confident and I am also really stubborn. 120 00:04:56,774 --> 00:04:58,427 Team two, how are you feeling? 121 00:04:58,428 --> 00:04:59,907 Make it work. 122 00:04:59,908 --> 00:05:01,692 We could either come together or fall apart. 123 00:05:03,433 --> 00:05:04,999 Pressure's on 124 00:05:05,000 --> 00:05:07,349 because we want you to assign your executive chef, 125 00:05:07,350 --> 00:05:11,179 your front of the house and your line cooks right now. 126 00:05:11,180 --> 00:05:13,268 Okay, what's everyone vibing on? 127 00:05:13,269 --> 00:05:14,530 Who would like what? 128 00:05:14,531 --> 00:05:16,271 I don't mind taking front, but... 129 00:05:16,272 --> 00:05:17,403 I do everything in my restaurant, 130 00:05:17,404 --> 00:05:18,578 doing the dining room. 131 00:05:18,579 --> 00:05:19,927 I'm comfortable doing it. 132 00:05:19,928 --> 00:05:21,624 Come on. 133 00:05:21,625 --> 00:05:24,540 Lana has experience building a dining room. 134 00:05:24,541 --> 00:05:28,414 I have experience talking in a dining room. 135 00:05:28,415 --> 00:05:30,807 Rock, paper, scissors, shoot. 136 00:05:30,808 --> 00:05:32,288 Front of house it is for you. 137 00:05:32,810 --> 00:05:34,290 Just let the man have it. 138 00:05:34,769 --> 00:05:36,335 Does anyone really wanna do anything? 139 00:05:36,336 --> 00:05:38,119 I would do either front or exec. 140 00:05:38,120 --> 00:05:39,512 I work in an open kitchen, 141 00:05:39,513 --> 00:05:41,078 so I'm very comfortable talking to people. 142 00:05:41,079 --> 00:05:43,037 You know, I can turn on the charm when I need to. 143 00:05:43,038 --> 00:05:44,386 What about exec? 144 00:05:44,387 --> 00:05:45,996 I can do EC if you wanna be front. 145 00:05:45,997 --> 00:05:47,476 - I don't mind. - All right, sure. 146 00:05:47,477 --> 00:05:48,695 All right, 30 seconds. 147 00:05:48,696 --> 00:05:50,087 Who wants to be E.C.? 148 00:05:50,088 --> 00:05:51,351 He has immunity. 149 00:05:51,916 --> 00:05:53,439 So I'll take whatever they don't want. 150 00:05:53,440 --> 00:05:55,136 Naturally, you wanna give 151 00:05:55,137 --> 00:05:57,443 one of the higher-risk roles to the person with immunity. 152 00:05:57,444 --> 00:05:58,574 Us line cook, him. 153 00:05:58,575 --> 00:06:00,054 I'll be fine to be line cook. 154 00:06:00,055 --> 00:06:02,056 I don't mind. If I need to be E.C., I'll be E.C. 155 00:06:02,057 --> 00:06:03,318 All right, you're good? 156 00:06:03,319 --> 00:06:04,624 - This is exciting. - Fabulous. 157 00:06:04,625 --> 00:06:06,800 Just remember that in, like, five hours. 158 00:06:06,801 --> 00:06:09,019 - Oh, jeez. - It's exciting! 159 00:06:09,020 --> 00:06:10,630 Oh, my. 160 00:06:10,631 --> 00:06:13,372 I remember being in your shoes many years ago, 161 00:06:13,373 --> 00:06:16,418 and Restaurant Wars is the most difficult challenge. 162 00:06:16,419 --> 00:06:18,725 Leave the egos at the----ing door. 163 00:06:18,726 --> 00:06:20,379 But really have fun with it 164 00:06:20,380 --> 00:06:22,730 and make sure that your concept is clean and concise. 165 00:06:23,252 --> 00:06:26,167 You're creating a transporting experience. 166 00:06:26,168 --> 00:06:27,996 Make it compelling. 167 00:06:29,040 --> 00:06:31,651 Today, you'll have an hour to create your concept 168 00:06:31,652 --> 00:06:33,174 and start planning your menu. 169 00:06:33,175 --> 00:06:35,655 And then you'll head to Element Event Solutions 170 00:06:35,656 --> 00:06:37,439 to meet with a specialist that's gonna help you 171 00:06:37,440 --> 00:06:38,962 select all the decor. 172 00:06:38,963 --> 00:06:41,443 You'll have $4,500 to shop at Whole Foods Market 173 00:06:41,444 --> 00:06:44,098 and an additional $2,300 to shop 174 00:06:44,099 --> 00:06:45,795 at a variety of specialty markets. 175 00:06:45,796 --> 00:06:48,624 After that, you can prep and cook until 8:00 p.m. 176 00:06:48,625 --> 00:06:50,017 The more time you take shopping, 177 00:06:50,018 --> 00:06:51,932 the less time you're gonna have to prep, 178 00:06:51,933 --> 00:06:54,021 so it's completely up to you how you wanna spend that time. 179 00:06:54,022 --> 00:06:55,588 - Oh, wow. -Tomorrow, 180 00:06:55,589 --> 00:06:57,154 you're going to have four hours to prep, 181 00:06:57,155 --> 00:06:58,721 cook, set up your restaurant, 182 00:06:58,722 --> 00:07:00,723 train your servers before service begins 183 00:07:00,724 --> 00:07:02,900 and then serve 100 diners. 184 00:07:04,119 --> 00:07:05,554 You wanna know what you're playing for? 185 00:07:05,555 --> 00:07:06,904 What, what, what? 186 00:07:07,862 --> 00:07:11,212 The winning team will take home $40,000. 187 00:07:11,213 --> 00:07:12,909 Whoa. 188 00:07:12,910 --> 00:07:15,303 - I could use more monies. - Monies is good. 189 00:07:15,304 --> 00:07:18,524 Get to planning. We'll see you tomorrow and good luck. 190 00:07:18,525 --> 00:07:19,787 Good luck. 191 00:07:21,745 --> 00:07:24,268 Hi. What the hell is going on? Okay. 192 00:07:24,269 --> 00:07:25,749 All right. 193 00:07:26,533 --> 00:07:28,534 - I have an idea. - Okay. 194 00:07:28,535 --> 00:07:30,579 We could do six dishes 195 00:07:30,580 --> 00:07:34,279 that represent the different stages of Canada. 196 00:07:35,193 --> 00:07:37,238 So, something French, something English, 197 00:07:37,239 --> 00:07:38,893 because they colonized after the French. 198 00:07:41,896 --> 00:07:43,592 Did you have some things written down? 199 00:07:43,593 --> 00:07:44,898 He's easy, so. 200 00:07:44,899 --> 00:07:47,204 My thought was doing veg forward. 201 00:07:47,205 --> 00:07:51,252 With that, we could still be ourselves. 202 00:07:51,253 --> 00:07:52,427 Mm-hmm. 203 00:07:52,428 --> 00:07:53,689 I'm just not sure about 204 00:07:53,690 --> 00:07:54,952 vegetable forward for a competition. 205 00:07:56,476 --> 00:07:58,564 - Does that mean no proteins? - No, no, no, no, no. 206 00:07:58,565 --> 00:07:59,956 The proteins might be the sauces, 207 00:07:59,957 --> 00:08:01,610 the accompaniments, stuff like that. 208 00:08:01,611 --> 00:08:03,090 They named me executive chef, 209 00:08:03,091 --> 00:08:06,093 so I am going to step up and make some decisions. 210 00:08:06,094 --> 00:08:08,617 - Does everybody agree? - Mm-hmm. 211 00:08:08,618 --> 00:08:10,881 - I'm comfortable with that. - Let's do it. 212 00:08:12,317 --> 00:08:13,666 Concept first. 213 00:08:13,667 --> 00:08:15,756 Italian-Latin, Latin-Italian. 214 00:08:18,323 --> 00:08:19,585 That'd be really fun. 215 00:08:19,586 --> 00:08:20,847 It is, like, grandma chic. 216 00:08:20,848 --> 00:08:22,892 I love grandma vibes. 217 00:08:22,893 --> 00:08:24,503 Could we just do a grandma's restaurant? 218 00:08:24,504 --> 00:08:25,765 CÉSAR: Yeah. 219 00:08:25,766 --> 00:08:26,940 Start throwing out grandma names. 220 00:08:26,941 --> 00:08:28,115 My grandma's name is just Grandma. 221 00:08:28,116 --> 00:08:30,291 - My abuelo was Pipón. - Pipón. 222 00:08:30,292 --> 00:08:32,423 Pipón actually means, like, have a belly. 223 00:08:32,424 --> 00:08:35,470 That was a term of endearment for my grandfather. 224 00:08:35,471 --> 00:08:36,645 - That's cute. - Nonna Pipón. 225 00:08:36,646 --> 00:08:38,473 - Nonna Pipón. - I love that. 226 00:08:38,474 --> 00:08:39,953 How do we make sure that 227 00:08:39,954 --> 00:08:42,651 it is a vegetable forward restaurant by the name? 228 00:08:42,652 --> 00:08:44,740 - Um... - Like, garden. 229 00:08:44,741 --> 00:08:46,176 Something like flora, right? 230 00:08:46,177 --> 00:08:47,569 Flora and fauna? 231 00:08:47,570 --> 00:08:49,615 Like P-H-L-O-R-A for Phlora? 232 00:08:49,616 --> 00:08:50,964 - I like that. - Perfect. 233 00:08:50,965 --> 00:08:52,618 - We have to get food. - We'll just-- 234 00:08:52,619 --> 00:08:54,315 - Yeah. - The last thing I wanna be 235 00:08:54,316 --> 00:08:56,012 doing is coming up with a prep list while we're shopping. 236 00:08:56,013 --> 00:08:57,753 - Yeah. - When there's 237 00:08:57,754 --> 00:08:58,798 this much pressure and stress, 238 00:08:58,799 --> 00:09:00,277 I might come off as cocky, 239 00:09:00,278 --> 00:09:01,801 but the goal is to win. 240 00:09:01,802 --> 00:09:03,498 I'll do the first course and I'll do a mushroom salad. 241 00:09:03,499 --> 00:09:05,152 - That's fresh. -Yes. 242 00:09:05,153 --> 00:09:08,548 I also make a potlikker consommé, which could be fun. 243 00:09:09,505 --> 00:09:12,159 Okay, so let's start with the progression of dinners. 244 00:09:12,160 --> 00:09:14,683 - I could do, like, an arancini. - That sounds amazing. 245 00:09:14,684 --> 00:09:17,599 Yeah. Or maybe just, like a Spanish-Italian frutti di mare. 246 00:09:17,600 --> 00:09:19,340 Perfect. 247 00:09:19,341 --> 00:09:21,429 Do you want to do pasta since you're so friggin' good at it? 248 00:09:21,430 --> 00:09:23,518 Baked pasta is very nonna. 249 00:09:23,519 --> 00:09:24,693 Ooh. Perfect. 250 00:09:24,694 --> 00:09:26,086 And then, what do you think? 251 00:09:26,087 --> 00:09:27,609 I do like the idea of beef and polenta. 252 00:09:27,610 --> 00:09:29,045 This sounds good. 253 00:09:29,046 --> 00:09:30,438 Paula, you could take the dessert. 254 00:09:30,439 --> 00:09:31,657 So, it's actually an Italian cake. 255 00:09:31,658 --> 00:09:33,354 -Oh, yeah. - Torta di noci, 256 00:09:33,355 --> 00:09:35,312 but it doesn't have any flours. 257 00:09:35,313 --> 00:09:36,663 It's gluten-free. 258 00:09:37,838 --> 00:09:39,578 - Okay, next. -The second course. 259 00:09:39,579 --> 00:09:40,840 I was playing around with the idea of, 260 00:09:40,841 --> 00:09:42,189 like, making a terrine. 261 00:09:42,190 --> 00:09:43,277 We could do a pithivier. 262 00:09:43,278 --> 00:09:44,626 I think that could be really cool. 263 00:09:44,627 --> 00:09:46,063 Let's do it! 264 00:09:47,456 --> 00:09:49,413 One I have, it could be sweet potato. 265 00:09:49,414 --> 00:09:52,591 It could be squash with an XO and a sauce. 266 00:09:52,592 --> 00:09:54,505 Flavors make sense to me. I like that. 267 00:09:54,506 --> 00:09:57,378 Do you feel comfortable serving sweet as your final option? 268 00:09:57,379 --> 00:09:59,641 I don't mind doing a vegetable-forward dessert. 269 00:09:59,642 --> 00:10:01,164 Chocolate, custard. 270 00:10:01,165 --> 00:10:03,428 I'm still coming up with the veg. Probably parsnips. 271 00:10:04,473 --> 00:10:07,562 This is a dish I am okay doing. I am 100%. 272 00:10:07,563 --> 00:10:10,043 All right, guys. We gotta go. 273 00:10:10,044 --> 00:10:12,612 If you got a second speed, now's the time to find it. 274 00:10:16,746 --> 00:10:18,051 - Oh, wow, gorgeous. - I like this. 275 00:10:18,052 --> 00:10:19,356 - Hello. -Hello, hello. 276 00:10:19,357 --> 00:10:21,271 - Beautiful. - Oh, let's do dishes. 277 00:10:21,272 --> 00:10:22,838 - Let's do dishes first. - Okay, sure. 278 00:10:22,839 --> 00:10:26,276 So we have a flora and fauna kind of theme. 279 00:10:26,277 --> 00:10:27,713 - Right. -So looking natural, 280 00:10:27,714 --> 00:10:29,497 forest-y, garden-y. 281 00:10:29,498 --> 00:10:33,327 There needs to be a look that is homogenous with our concept. 282 00:10:33,328 --> 00:10:35,851 We want people to really come in and think, 283 00:10:35,852 --> 00:10:37,374 you know, plants and vegetables. 284 00:10:37,375 --> 00:10:40,247 - Is that weird? - It looks like outdoor wedding. 285 00:10:40,248 --> 00:10:42,076 Yeah, that's fair. Guys? 286 00:10:43,817 --> 00:10:45,383 No? What about this one? 287 00:10:46,297 --> 00:10:49,256 Let's just... I don't know. I don't know. 288 00:10:49,257 --> 00:10:50,866 You know, we can't be here all day. 289 00:10:50,867 --> 00:10:52,825 You like this one? No. 290 00:10:52,826 --> 00:10:55,132 You have not seen something you like more. 291 00:10:56,568 --> 00:10:59,005 I respect the fact that the boys are trying so hard 292 00:10:59,006 --> 00:11:01,398 to hammer out every single detail. 293 00:11:01,399 --> 00:11:03,792 What do you guys-- I think the green could be nice. 294 00:11:03,793 --> 00:11:05,229 Are you sold on the nut? 295 00:11:05,926 --> 00:11:08,275 Does not have to be a nut. Do you like the color? 296 00:11:08,276 --> 00:11:10,973 It just needs to get done at a little bit of a faster pace. 297 00:11:10,974 --> 00:11:12,671 I personally like this one. 298 00:11:12,672 --> 00:11:13,976 All right, 299 00:11:13,977 --> 00:11:15,238 - then let's go that color. - Okay. 300 00:11:15,239 --> 00:11:16,500 This? 301 00:11:16,501 --> 00:11:18,024 I kind of like this one. 302 00:11:18,025 --> 00:11:19,765 Ooh, that looks cute, honestly. 303 00:11:19,766 --> 00:11:21,636 We're going for, like, grandma chic. 304 00:11:21,637 --> 00:11:23,464 It's like old-timey plates, 305 00:11:23,465 --> 00:11:26,206 pinks, some splashes of green, flowers. 306 00:11:26,207 --> 00:11:28,469 -This is cute, I think. - CÉSAR: I think that's cute. 307 00:11:28,470 --> 00:11:30,776 -This is kind of cute. - These are cute. 308 00:11:30,777 --> 00:11:32,168 This one looks cute. 309 00:11:32,169 --> 00:11:34,301 Oh, that's cute. This one's cute, too. 310 00:11:34,302 --> 00:11:36,129 -Those are cute. - CÉSAR: That one's cute. 311 00:11:36,130 --> 00:11:38,045 -So cute. -It's kind of cute. 312 00:11:38,915 --> 00:11:40,743 Not necessarily. 313 00:11:42,179 --> 00:11:43,789 -We're doing the silver? -Yeah. 314 00:11:43,790 --> 00:11:45,051 So, entrees, entrees. 315 00:11:45,052 --> 00:11:46,530 I don't hate this with this. 316 00:11:46,531 --> 00:11:47,793 -Okay. -So, 60 of everything 317 00:11:47,794 --> 00:11:49,142 I see on the table? 318 00:11:49,143 --> 00:11:50,447 60 of everything you see on the table. 319 00:11:50,448 --> 00:11:51,753 I got it. 320 00:11:51,754 --> 00:11:52,928 How many of these bowls would you like? 321 00:11:52,929 --> 00:11:54,974 - For those, 65. - 65 bowls. Okay. 322 00:11:54,975 --> 00:11:56,758 - Okay, great. Let's... -Yeah, 65. 323 00:11:56,759 --> 00:11:58,107 - Dale. - You've being amazing. 324 00:11:58,108 --> 00:11:59,630 Thank you so much, guys. Good luck. 325 00:11:59,631 --> 00:12:01,154 I'll go to Whole Foods Market. 326 00:12:01,155 --> 00:12:03,069 You guys are gonna go to St. Lawrence Market? 327 00:12:03,070 --> 00:12:04,374 Yes. 328 00:12:04,375 --> 00:12:06,376 This is actually the best idea ever. 329 00:12:06,377 --> 00:12:09,118 The four-headed dog, maybe a little much. 330 00:12:09,119 --> 00:12:10,772 -Let's go. -Let's do it. 331 00:12:10,773 --> 00:12:11,991 We need to divide and conquer 332 00:12:11,992 --> 00:12:13,557 or else we're going home. 333 00:12:13,558 --> 00:12:15,865 All right, let's go to St. Lawrence Market. 334 00:12:16,561 --> 00:12:18,954 Is anyone having an anxiety attack like me, or... 335 00:12:18,955 --> 00:12:20,348 For sure. 336 00:12:26,920 --> 00:12:29,009 - I think proteins first, no? - Yes. 337 00:12:30,227 --> 00:12:32,054 Hi, do you guys have the short ribs? 338 00:12:32,055 --> 00:12:33,447 Chorizo as well? Yeah. 339 00:12:33,448 --> 00:12:35,755 - Yeah. - Do you have any beef cheeks? 340 00:12:36,494 --> 00:12:41,585 We all decided to shop together at St. Lawrence Market 341 00:12:41,586 --> 00:12:43,109 because we're a team. 342 00:12:43,110 --> 00:12:46,068 All right, so mushrooms, and we need dry goods. 343 00:12:46,069 --> 00:12:47,417 Ooh, that's a big-ass fennel. 344 00:12:47,418 --> 00:12:50,073 Oysters and maitakes. This one? 345 00:12:51,118 --> 00:12:52,596 We're going pork first. 346 00:12:52,597 --> 00:12:54,120 Pork then seafood? And lamb? 347 00:12:54,121 --> 00:12:56,035 The goal is to get as much time as we possibly can 348 00:12:56,036 --> 00:12:57,601 to prep today. 349 00:12:57,602 --> 00:13:00,040 That's why Massimo's going alone to Whole Foods. 350 00:13:03,434 --> 00:13:07,350 I don't have a bunch of heathen chefs running around, 351 00:13:07,351 --> 00:13:09,484 screaming times at each other. 352 00:13:10,267 --> 00:13:11,964 Even though most of the time, it's me. 353 00:13:11,965 --> 00:13:13,443 Keep up, guys. 354 00:13:13,444 --> 00:13:15,794 Phlora + Phauna we wanna be very seasonal. 355 00:13:15,795 --> 00:13:17,317 Vegetable, pork. 356 00:13:17,318 --> 00:13:19,232 So, I'm rolling with the blueberry and corn desserts. 357 00:13:19,233 --> 00:13:20,842 Corn starch. Come on, man. 358 00:13:20,843 --> 00:13:23,627 Help! Help, please! 359 00:13:23,628 --> 00:13:25,281 This is a winner. 360 00:13:25,282 --> 00:13:29,243 Ugh. You just put it there. Whoo! 361 00:13:30,548 --> 00:13:33,072 Can I see how much eight pounds of clean squid looks like? 362 00:13:33,073 --> 00:13:34,682 - Eight pounds? - Yes. 363 00:13:34,683 --> 00:13:37,467 For the first course, I am making a frutti di mare, 364 00:13:37,468 --> 00:13:41,297 using shrimp, octopus, squid inside aguachile, 365 00:13:41,298 --> 00:13:44,518 so you have both Italian and Latin flavors. 366 00:13:44,519 --> 00:13:45,825 That's all our seafood. 367 00:13:46,695 --> 00:13:48,739 Greens? You wanna see if there's collards here? 368 00:13:48,740 --> 00:13:50,002 Yes, I do. 369 00:13:50,003 --> 00:13:52,482 I really wanna do this potlikker consommé, 370 00:13:52,483 --> 00:13:55,181 because my background is originally in journalism. 371 00:13:55,182 --> 00:13:58,662 I do a lot of investigating food now. 372 00:13:58,663 --> 00:14:01,796 My ancestors, a lot of Black American slaves. 373 00:14:01,797 --> 00:14:03,754 Potlikker was sometimes all they had to eat, 374 00:14:03,755 --> 00:14:06,583 so I'm using techniques that I've learned at 375 00:14:06,584 --> 00:14:08,237 all of these Michelin-starred restaurants 376 00:14:08,238 --> 00:14:09,543 to make this dish sing. 377 00:14:09,544 --> 00:14:11,762 I need to get the smoked ham hock. 378 00:14:11,763 --> 00:14:13,503 You guys are finding everything you need? 379 00:14:13,504 --> 00:14:15,070 - Yeah, more or less. - More or less. 380 00:14:15,071 --> 00:14:16,158 All right, see you soon. 381 00:14:16,159 --> 00:14:17,333 See you soon, cheers. 382 00:14:17,334 --> 00:14:18,944 All right, thank you so much. 383 00:14:18,945 --> 00:14:20,903 Peace and love, guys. Thank you. 384 00:14:22,252 --> 00:14:23,774 Paula, I'm done. 385 00:14:23,775 --> 00:14:26,125 Honestly, do we think two of us should break off 386 00:14:26,126 --> 00:14:27,343 and start going to Whole Foods now? 387 00:14:27,344 --> 00:14:29,041 - I'm okay with that. - Yeah. 388 00:14:29,042 --> 00:14:30,869 - I'm down with that. - Why don't you two go? 389 00:14:30,870 --> 00:14:33,480 In an ideal world, we would all be going together, 390 00:14:33,481 --> 00:14:35,351 but time is definitely ticking down, 391 00:14:35,352 --> 00:14:37,179 so we're gonna divide and conquer. 392 00:14:37,180 --> 00:14:38,833 - Let's go. - Do you know where that is? 393 00:14:38,834 --> 00:14:41,141 -Yes. -We'll figure it out. 394 00:14:48,322 --> 00:14:49,583 All right, Massimo. 395 00:14:49,584 --> 00:14:51,368 - Hey. -What's up, guys? 396 00:14:54,763 --> 00:14:57,286 Tomorrow, I won't have time to do any cooking, 397 00:14:57,287 --> 00:14:59,810 so I've got to get all of my mise en place done today. 398 00:14:59,811 --> 00:15:02,031 Guys, where's the clock? 399 00:15:04,991 --> 00:15:06,339 What up, dog? 400 00:15:06,340 --> 00:15:07,601 César and I get back to the warehouse 401 00:15:07,602 --> 00:15:09,124 and we have about two hours to prep, 402 00:15:09,125 --> 00:15:10,865 which is plenty of time. 403 00:15:10,866 --> 00:15:13,172 Did the girls take the seafood? 404 00:15:13,173 --> 00:15:15,565 They took the seafood themselves, right? 405 00:15:15,566 --> 00:15:17,567 - It's in their car. Okay. - So it's with them. 406 00:15:17,568 --> 00:15:20,919 We realize Bailey and Paula have half the groceries. 407 00:15:20,920 --> 00:15:22,659 They also have all my seafood. 408 00:15:22,660 --> 00:15:25,053 It just really sucks because tomorrow, 409 00:15:25,054 --> 00:15:26,794 I wanna be focused on the dining room. 410 00:15:26,795 --> 00:15:28,188 So not great. 411 00:15:30,059 --> 00:15:31,669 I'm sorry. 412 00:15:32,627 --> 00:15:34,062 Ooh! 413 00:15:34,063 --> 00:15:37,457 It feels like time is totally slipping away from us. 414 00:15:37,458 --> 00:15:41,504 I really need to see if those red bell peppers peeled are here 415 00:15:41,505 --> 00:15:43,593 or else it's gonna be a bad time. 416 00:15:43,594 --> 00:15:46,945 I wish we had just split up from the start. 417 00:15:46,946 --> 00:15:48,424 -Bailey? -Yes? 418 00:15:48,425 --> 00:15:50,252 -Got your peppers. -Oh, great. 419 00:15:50,253 --> 00:15:52,299 How about I get in line and start checking out? 420 00:15:53,343 --> 00:15:56,476 I am getting my ice cream base on. 421 00:15:56,477 --> 00:15:58,565 -So ready. - As ready as we're gonna be. 422 00:15:58,566 --> 00:16:00,306 Hopefully Restaurant Wars is ready for us. 423 00:16:00,307 --> 00:16:02,656 -Oh! -How are we doing, chef? 424 00:16:02,657 --> 00:16:04,527 I'm just gonna make a little mushroom stock. 425 00:16:04,528 --> 00:16:06,442 I'll be in charge of the first course, 426 00:16:06,443 --> 00:16:07,966 doing a mushroom escovitch. 427 00:16:07,967 --> 00:16:09,663 I'm going to use a little bit of African flavors, 428 00:16:09,664 --> 00:16:11,056 using some dawadawa. 429 00:16:11,057 --> 00:16:13,319 Think of it like African umami. 430 00:16:13,320 --> 00:16:18,280 Lana will be doing cured and smoked steelhead trout 431 00:16:18,281 --> 00:16:20,630 with collard greens potlikker consommé. 432 00:16:20,631 --> 00:16:22,284 We're just going to give them a light cure. 433 00:16:22,285 --> 00:16:24,025 Tomorrow, we'll give them a light smoke. 434 00:16:24,026 --> 00:16:25,984 Tristen, just so you can see a visual here. 435 00:16:25,985 --> 00:16:27,376 That's the pork. Make sense? 436 00:16:27,377 --> 00:16:28,987 - Get it? - Yes. 437 00:16:28,988 --> 00:16:33,121 For the second course, Vinny is making a squash dish 438 00:16:33,122 --> 00:16:36,124 with pork tenderloin and XO sauce. 439 00:16:36,125 --> 00:16:37,778 Trist, when you have a sec. 440 00:16:37,779 --> 00:16:39,562 - What do you need, chef? -The pressure cooker. 441 00:16:39,563 --> 00:16:41,216 - Which one, chef? - The big one. 442 00:16:41,217 --> 00:16:42,652 - Yes, chef. -You're the chef, chef. 443 00:16:42,653 --> 00:16:47,048 I'm making truffle potato celery root pithivier. 444 00:16:47,049 --> 00:16:48,832 Honestly, this is going to be really nice. 445 00:16:48,833 --> 00:16:50,704 It's going to fit perfect, actually. 446 00:16:50,705 --> 00:16:52,619 Pithivier is basically like a meat pie, 447 00:16:52,620 --> 00:16:55,839 but we're making it completely vegetarian on the inside. 448 00:16:55,840 --> 00:17:00,018 Then we're going to put just a really rich lamb jus with it. 449 00:17:00,019 --> 00:17:01,671 We're getting there. 450 00:17:01,672 --> 00:17:03,586 All right, well, I just put the pressure cooker on. 451 00:17:03,587 --> 00:17:05,632 Don't touch my stuff. Don't touch my stuff. 452 00:17:05,633 --> 00:17:07,026 Oh. 453 00:17:11,813 --> 00:17:13,770 Massimo, I like your hair like that. 454 00:17:13,771 --> 00:17:16,077 - All wild and sh--. - Always, bro. 455 00:17:16,078 --> 00:17:18,949 A little wild. It's kind of cute. 456 00:17:18,950 --> 00:17:20,473 For the third course, 457 00:17:20,474 --> 00:17:22,170 we have the option of either my corn crèmeux 458 00:17:22,171 --> 00:17:23,824 with a corn cob ice cream, 459 00:17:23,825 --> 00:17:26,827 grilled blueberry condiments, and a blueberry crisp. 460 00:17:26,828 --> 00:17:30,352 Or Tristen's milk chocolate custard 461 00:17:30,353 --> 00:17:33,355 with Ontario parsnip and chocolate swirl. 462 00:17:33,356 --> 00:17:35,357 Vegetable-forward restaurant, 463 00:17:35,358 --> 00:17:39,057 vegetable-forward menu, vegetable-forward dessert. 464 00:17:39,058 --> 00:17:41,885 Do you have an ETA on the girls? 465 00:17:41,886 --> 00:17:43,366 Hello. 466 00:17:43,975 --> 00:17:45,846 We have, like, at least 15 bags. 467 00:17:45,847 --> 00:17:47,543 - You guys have all the seafood? - Yes. 468 00:17:47,544 --> 00:17:49,893 That's the shrimp. It was terrible. 469 00:17:49,894 --> 00:17:52,679 I didn't expect it to take so much time on the shop. 470 00:17:52,680 --> 00:17:54,376 Bailey, start doing your pasta. Go. 471 00:17:54,377 --> 00:17:56,117 We get to the warehouse 472 00:17:56,118 --> 00:17:58,337 and there is an hour and four minutes 473 00:17:58,338 --> 00:18:01,166 to prep and pack everything. 474 00:18:01,167 --> 00:18:02,558 Behind you, behind. 475 00:18:02,559 --> 00:18:03,559 Stressful. 476 00:18:03,560 --> 00:18:05,126 So, these three are all yours? 477 00:18:05,127 --> 00:18:06,562 - Yep. - This is all mine? 478 00:18:06,563 --> 00:18:08,738 All right, César is making short ribs, 479 00:18:08,739 --> 00:18:11,611 start on pasta right now and start arancini. 480 00:18:11,612 --> 00:18:14,962 I know we're in the weeds, but as the executive chef, 481 00:18:14,963 --> 00:18:16,442 I need to make sure that 482 00:18:16,443 --> 00:18:19,706 I'm organizing everything we need for every dish. 483 00:18:19,707 --> 00:18:22,056 Ricotta, you good? Arancini, going. 484 00:18:22,057 --> 00:18:25,146 For the first course, we have chipotle chorizo arancini 485 00:18:25,147 --> 00:18:26,843 executed by Bailey. 486 00:18:26,844 --> 00:18:28,715 Quickest risotto of my life. Will you scrape for me? 487 00:18:28,716 --> 00:18:30,369 - There. - I got it, I got it. 488 00:18:30,370 --> 00:18:32,371 It's the perfect marriage between Italian 489 00:18:32,372 --> 00:18:34,068 and Latin American cuisine. 490 00:18:34,069 --> 00:18:35,765 You want me to go ahead and start cleaning your shrimp? 491 00:18:35,766 --> 00:18:37,419 Yeah, I'm gonna start cleaning my shrimp. 492 00:18:37,420 --> 00:18:39,160 -Okay. - Cleaning the shrimp's great. 493 00:18:39,161 --> 00:18:40,422 It's not tedious at all. 494 00:18:40,423 --> 00:18:41,945 Also, for the first course, 495 00:18:41,946 --> 00:18:44,122 Shuai's making a frutti di mare with chili. 496 00:18:44,123 --> 00:18:45,688 Try to get my seafood poached today. 497 00:18:45,689 --> 00:18:47,343 I'm nowhere where I need to be. 498 00:18:48,736 --> 00:18:50,737 This is my only dish I have on the menu, 499 00:18:50,738 --> 00:18:53,131 so if I screw this up, yeah, I could be going home. 500 00:18:53,132 --> 00:18:55,263 Shrimp juice in my eyeballs. 501 00:18:55,264 --> 00:18:56,786 What do you need for your soup? 502 00:18:56,787 --> 00:18:58,745 - I have already some going. - Okay. 503 00:18:58,746 --> 00:19:00,616 So I'm just gonna get these next ones going. 504 00:19:00,617 --> 00:19:03,184 Second course, we're doing braised short rib 505 00:19:03,185 --> 00:19:04,794 with polenta, ancho peppers. 506 00:19:04,795 --> 00:19:06,709 I just wanted something nice and homey and braisey, 507 00:19:06,710 --> 00:19:10,278 put some nice spices to it, and then a baked pasta. 508 00:19:10,279 --> 00:19:12,628 I'm a busy woman about town, okay? 509 00:19:12,629 --> 00:19:14,848 I feel like I'm doing seven things at once. 510 00:19:14,849 --> 00:19:17,546 I know we don't have to do the churros until tomorrow. 511 00:19:17,547 --> 00:19:20,462 For the third course, César is making a churro 512 00:19:20,463 --> 00:19:22,029 with a pistachio crumb, 513 00:19:22,030 --> 00:19:26,252 and Paula is making a walnut torta with tres leches. 514 00:19:27,949 --> 00:19:30,559 As it is right now, I'm just focused on 515 00:19:30,560 --> 00:19:32,692 everything else that needs to happen today. 516 00:19:32,693 --> 00:19:34,607 My dessert could happen tomorrow. 517 00:19:34,608 --> 00:19:37,306 All right, all this is desserts. 518 00:19:39,395 --> 00:19:41,180 Behind you. 519 00:19:48,839 --> 00:19:50,189 Okay. 520 00:19:52,016 --> 00:19:54,454 Just these vacuumed and put in the cooler. 521 00:19:55,411 --> 00:19:58,806 Hey, Ma. What is-- what's going on? 522 00:20:16,476 --> 00:20:21,655 My stepfather, who is my father, has had a stroke 523 00:20:22,264 --> 00:20:25,224 and is now in an induced coma. 524 00:20:25,833 --> 00:20:27,443 Trist, you good? 525 00:20:28,749 --> 00:20:31,229 - You sure? - Everything okay? 526 00:20:31,230 --> 00:20:32,926 I'm fine. 527 00:20:32,927 --> 00:20:34,884 - Let's finish this sh--. - Yes, chef. 528 00:20:34,885 --> 00:20:37,191 This really wavers my focus right now, 529 00:20:37,192 --> 00:20:38,627 but my mom said, 530 00:20:38,628 --> 00:20:42,240 "He would never want you to quit on this dream. 531 00:20:42,241 --> 00:20:43,676 "Don't you dare leave." 532 00:20:43,677 --> 00:20:46,722 So, I will do what he would want me to do. 533 00:20:46,723 --> 00:20:49,377 Should I put anything, any kind of liquid inside? 534 00:20:49,378 --> 00:20:51,901 - Maybe just some butter. - Okay, I got it. 535 00:20:51,902 --> 00:20:54,556 I can tell that something has happened, 536 00:20:54,557 --> 00:20:56,732 but if he just wants us to go ahead and push, 537 00:20:56,733 --> 00:20:58,386 that's exactly what we're gonna do. 538 00:20:58,387 --> 00:21:00,083 Nine minutes. 539 00:21:00,084 --> 00:21:01,868 I just need tables cleared and knives and bags. 540 00:21:01,869 --> 00:21:03,086 You good? 541 00:21:03,087 --> 00:21:05,915 Stepdad had a stroke and he's in a coma. 542 00:21:05,916 --> 00:21:07,527 Sh--. 543 00:21:10,443 --> 00:21:12,966 CÉSAR: All right, guys. It's going to be a long day tomorrow. 544 00:21:12,967 --> 00:21:14,273 Let's get some rest. 545 00:21:25,327 --> 00:21:27,023 Last night, 546 00:21:27,024 --> 00:21:28,722 I learned that 547 00:21:29,375 --> 00:21:32,334 my father, Russell, passed away. 548 00:21:33,466 --> 00:21:38,644 He's always been one of the most supportive people in my life. 549 00:21:38,645 --> 00:21:40,515 When someone believes in you that much, 550 00:21:40,516 --> 00:21:42,169 you don't wanna let them down. 551 00:21:42,170 --> 00:21:47,828 And so I do not wanna disrespect my family by giving up. 552 00:21:48,481 --> 00:21:49,698 I was told to stay 553 00:21:49,699 --> 00:21:51,788 and I listened to my parents. 554 00:21:55,270 --> 00:21:56,619 Okay. 555 00:21:58,795 --> 00:22:01,841 Tristen is such a sweet person. 556 00:22:01,842 --> 00:22:06,368 Losing someone, I can't even imagine what he's going through. 557 00:22:07,064 --> 00:22:10,023 It's important for all of us to succeed 558 00:22:10,024 --> 00:22:13,200 and make it worth his while to be here. 559 00:22:13,201 --> 00:22:17,465 When judges' table comes, like, you know, be present, 560 00:22:17,466 --> 00:22:20,120 but not like, there 24/7. 561 00:22:20,121 --> 00:22:21,688 Honestly... 562 00:22:24,865 --> 00:22:28,737 With our family-style service, I feel like it's very doable. 563 00:22:28,738 --> 00:22:31,000 We're plating one dish for a whole entire table. 564 00:22:31,001 --> 00:22:32,741 I'm excited to work front of the house. 565 00:22:32,742 --> 00:22:35,527 I just love to take care of people because, 566 00:22:35,528 --> 00:22:37,660 um, here's the thing about communism, kids. 567 00:22:38,792 --> 00:22:41,184 Growing up in China, we didn't have electricity. 568 00:22:41,185 --> 00:22:43,709 We had candles. There was no running water. 569 00:22:43,710 --> 00:22:45,319 There was no toilet. 570 00:22:45,320 --> 00:22:47,930 But the most amazing part about my mom and grandma is 571 00:22:47,931 --> 00:22:51,064 that they made sure that I never felt that. 572 00:22:51,065 --> 00:22:53,196 I never felt hungry. I never felt cold. 573 00:22:53,197 --> 00:22:55,938 And that's the biggest reason I cook. 574 00:22:55,939 --> 00:22:59,638 All right, guys, let's check on Nonna Pipón. 575 00:22:59,639 --> 00:23:02,423 Let's execute. Let's do what we do every day. 576 00:23:02,424 --> 00:23:04,078 And let's have some fun. 577 00:23:10,476 --> 00:23:12,085 Wow. 578 00:23:12,086 --> 00:23:14,043 What do we got? What do we got? What do we got? 579 00:23:14,044 --> 00:23:16,742 - Whoo. -Oh, my God. 580 00:23:16,743 --> 00:23:18,091 - I like the color. - It's beautiful. 581 00:23:18,092 --> 00:23:20,049 - All right. - It's so cute! 582 00:23:20,050 --> 00:23:23,313 - Oh, it's so cute! - This is so cute. 583 00:23:23,314 --> 00:23:24,750 We have to run. 584 00:23:24,751 --> 00:23:26,316 Like, there's so much that has to get done. 585 00:23:26,317 --> 00:23:27,927 All right, guys, here we go. 586 00:23:27,928 --> 00:23:29,972 CÉSAR: I have to make sure I finish my braises, 587 00:23:29,973 --> 00:23:32,235 have polenta cooked, same with the churros. 588 00:23:32,236 --> 00:23:33,541 I'm excited. 589 00:23:33,542 --> 00:23:34,760 As a line cook, I need to make sure 590 00:23:34,761 --> 00:23:36,675 I step up and I execute well. 591 00:23:36,676 --> 00:23:38,285 César, let me know when you have the beef 592 00:23:38,286 --> 00:23:40,287 - already in the oven, please. - CÉSAR: Yes, chef. 593 00:23:40,288 --> 00:23:42,463 Bailey, let me know when your pastas are ready to go, please. 594 00:23:42,464 --> 00:23:44,944 Yes, chef! Ugh. 595 00:23:44,945 --> 00:23:46,902 We are very behind right now, I would say. 596 00:23:46,903 --> 00:23:49,731 I'm still doing, like, 12 things at once, it feels like. 597 00:23:49,732 --> 00:23:52,865 Making tonnato aioli, breading arancini, 598 00:23:52,866 --> 00:23:55,172 trying to finish the romesco. 599 00:23:57,610 --> 00:23:58,958 Okay, you got it. 600 00:23:58,959 --> 00:24:01,787 Thank God Paula takes that lift from me. 601 00:24:01,788 --> 00:24:03,136 That's one of the true signs 602 00:24:03,137 --> 00:24:05,269 of being an incredible executive chef. 603 00:24:07,707 --> 00:24:09,883 - Chunky. -Chunky? Okay. 604 00:24:12,015 --> 00:24:14,495 ♪ Let me check my polenta 605 00:24:14,496 --> 00:24:16,106 ♪ Let me see how she doing 606 00:24:16,933 --> 00:24:18,717 - It's hot. Sorry. - More seasoning. 607 00:24:18,718 --> 00:24:20,109 What do you think? More salt? 608 00:24:20,110 --> 00:24:21,589 More salt, more acid. 609 00:24:21,590 --> 00:24:22,982 - Warm. - Yeah. 610 00:24:22,983 --> 00:24:24,810 Especially because you're gonna clarify it, 611 00:24:24,811 --> 00:24:27,508 which is gonna rip some flavor, so over-season. 612 00:24:27,509 --> 00:24:28,815 Okay, heard. 613 00:24:36,039 --> 00:24:37,823 All right, squashy squash. 614 00:24:37,824 --> 00:24:39,302 Butternut squash. 615 00:24:39,303 --> 00:24:41,522 Kind of confited them in some brown butter, 616 00:24:41,523 --> 00:24:43,568 lemon oil, and some thyme. 617 00:24:43,569 --> 00:24:45,135 Aguachile. 618 00:24:45,962 --> 00:24:48,964 Hello. How you doing? Shuai. 619 00:24:48,965 --> 00:24:50,662 Thank you for being here. 620 00:24:50,663 --> 00:24:53,274 We have, as you can see, a lot of work to do. 621 00:24:54,275 --> 00:24:56,843 I have to just make the place look cute. 622 00:24:57,931 --> 00:24:59,845 You know, our vibe is grandma style. 623 00:24:59,846 --> 00:25:01,324 It's not gonna be pristine. 624 00:25:01,325 --> 00:25:03,326 There might be a pile of magazines from 1988. 625 00:25:03,327 --> 00:25:04,720 You know, who knows? 626 00:25:05,242 --> 00:25:07,026 These floors are very dirty. 627 00:25:07,027 --> 00:25:10,029 We're getting a broom and a mop right away. 628 00:25:10,030 --> 00:25:12,598 We're in a construction site. There's dust. 629 00:25:14,077 --> 00:25:15,904 Not going home for a dirty floor, that's for sure. 630 00:25:15,905 --> 00:25:17,384 One small table here. 631 00:25:17,385 --> 00:25:21,301 Paint just dried. Tables are getting straightened. 632 00:25:21,302 --> 00:25:25,088 Glasses are being set. Everything is coming together. 633 00:25:26,481 --> 00:25:28,134 One hour and 30 minutes. 634 00:25:28,135 --> 00:25:32,225 My cake is the last thing I'm getting into. 635 00:25:32,226 --> 00:25:34,836 It's just walnuts, eggs, and shrimp. 636 00:25:34,837 --> 00:25:36,708 I think the judges will like it. 637 00:25:36,709 --> 00:25:38,275 I'm experimenting right now. 638 00:25:45,326 --> 00:25:48,502 Every course is served family style. 639 00:25:48,503 --> 00:25:51,418 Hopefully, you know, you can be like, "Oh, hey, like, 640 00:25:51,419 --> 00:25:53,899 "We suggest that you order kind of evenly 641 00:25:53,900 --> 00:25:55,248 "so you guys can share everything." 642 00:25:55,249 --> 00:25:56,597 Whole thing is that 643 00:25:56,598 --> 00:25:58,338 you come in as strangers, you leave as friends. 644 00:25:58,339 --> 00:26:00,253 You know, I just want you guys to have a good time. 645 00:26:00,254 --> 00:26:02,342 I don't even know where they put the mop in my own restaurant. 646 00:26:02,343 --> 00:26:04,213 The person you're hearing 647 00:26:04,214 --> 00:26:05,345 is Massimo. 648 00:26:05,346 --> 00:26:07,390 He's the other chef. He's very loud. 649 00:26:07,391 --> 00:26:10,568 I think I'm gonna hear Massimo for the rest of my life. 650 00:26:10,569 --> 00:26:12,352 Any other questions? 651 00:26:12,353 --> 00:26:16,008 Even now as I sit here, I can hear-- I can hear him. 652 00:26:18,141 --> 00:26:19,272 Yeah. 653 00:26:19,273 --> 00:26:20,621 You're not touching churros yet, no? 654 00:26:20,622 --> 00:26:21,753 Not yet, chef. 655 00:26:21,754 --> 00:26:23,363 I feel very rushed. 656 00:26:23,364 --> 00:26:25,321 We're definitely gonna be working to the very end. 657 00:26:25,322 --> 00:26:28,063 Are you piping the churros to order hard, César? 658 00:26:28,064 --> 00:26:30,326 A little bit. I mean, I'll have the dough ready. 659 00:26:30,327 --> 00:26:32,242 It's gonna be firm. 660 00:26:39,162 --> 00:26:41,207 Cool. Then, you'll be my lead server, then. 661 00:26:41,208 --> 00:26:43,296 Every order is gonna be written on the menu. 662 00:26:43,297 --> 00:26:46,516 I need your name on it, your table number, 663 00:26:46,517 --> 00:26:48,344 and then seat numbers. 664 00:26:48,345 --> 00:26:49,650 I will not accept it 665 00:26:49,651 --> 00:26:51,130 - any other way, okay? - Yes, chef. 666 00:26:51,131 --> 00:26:53,698 Guys, one minute until we open. 667 00:26:53,699 --> 00:26:55,308 - Heard. -I wish we had 668 00:26:55,309 --> 00:26:57,745 just a little bit more time to just, 669 00:26:57,746 --> 00:27:01,184 like, make adjustments, but here we are. 670 00:27:03,186 --> 00:27:05,231 - We're open. - Let's go. 671 00:27:05,232 --> 00:27:06,972 -Let's do this. - Yep. 672 00:27:06,973 --> 00:27:09,105 All right, guys. Everybody have a great service. 673 00:27:20,987 --> 00:27:22,552 What a beautiful crowd outside. 674 00:27:22,553 --> 00:27:24,729 Everybody's excited. Everybody's looking forward. 675 00:27:24,730 --> 00:27:26,861 Kill it, dude. Go have fun out there. 676 00:27:26,862 --> 00:27:28,733 - How are you? -Good. 677 00:27:28,734 --> 00:27:30,256 Welcome to Phlora + Phauna. 678 00:27:30,257 --> 00:27:33,042 We made a vegetable-forward menu for you guys. 679 00:27:33,739 --> 00:27:36,392 - Order in. Two mushroom. -Two mushroom. 680 00:27:36,393 --> 00:27:38,220 - Two collard greens. -Got it. 681 00:27:38,221 --> 00:27:40,222 I snap right into my expo mode. 682 00:27:40,223 --> 00:27:41,528 - Good pull. - Yes? 683 00:27:41,529 --> 00:27:44,226 I owe it to my team to be focused 684 00:27:44,227 --> 00:27:47,186 and to be present for them and support them. 685 00:27:47,187 --> 00:27:49,057 Then going one-by-one dessert. 686 00:27:49,058 --> 00:27:50,756 Got it. 687 00:27:52,583 --> 00:27:54,280 Hi, welcome to Nonna Pipón. 688 00:27:54,281 --> 00:27:55,760 First two tables are down, chef. 689 00:27:55,761 --> 00:27:57,544 - CÉSAR: Yes, chef. - Heard. 690 00:27:57,545 --> 00:27:59,589 Nonna Pipón is "grandma" in two different languages. 691 00:27:59,590 --> 00:28:02,897 We're going for, like, an Italian, like, Hispanic vibe. 692 00:28:02,898 --> 00:28:04,333 Ooh! 693 00:28:04,334 --> 00:28:06,423 - Thank you. - Thank you. 694 00:28:13,866 --> 00:28:15,127 They have a question? Yes. 695 00:28:15,128 --> 00:28:17,303 So the table, they're four people. 696 00:28:17,304 --> 00:28:19,566 Two of them ordered one and two of them ordered another. 697 00:28:19,567 --> 00:28:21,437 They're supposed to have four plates, so only two-- 698 00:28:21,438 --> 00:28:24,137 So everything is for two people, basically. 699 00:28:24,920 --> 00:28:26,139 Yes, ma'am. 700 00:28:29,055 --> 00:28:30,577 Oh, my God. 701 00:28:30,578 --> 00:28:33,319 Everything is in the middle. It's a shareable concept. 702 00:28:33,320 --> 00:28:36,583 Family style, it is easier for execution 703 00:28:36,584 --> 00:28:39,107 because the idea is for them to pick either/or. 704 00:28:39,108 --> 00:28:41,240 - They want three of each? - Yeah. 705 00:28:41,241 --> 00:28:42,981 Uh, Shuai, we have a problem. 706 00:28:42,982 --> 00:28:47,637 But as tickets are coming in, people are ordering everything. 707 00:28:47,638 --> 00:28:50,423 Oh, they want three orders of each thing? 708 00:28:50,424 --> 00:28:52,730 Make it happen. 709 00:28:52,731 --> 00:28:53,992 Restaurant Wars. 710 00:28:53,993 --> 00:28:55,471 It's gonna be a lot of food. 711 00:28:55,472 --> 00:28:56,821 Ah, I don't know. 712 00:28:56,822 --> 00:28:58,779 Damn, they're hungry. Okay. 713 00:29:06,483 --> 00:29:08,963 Hi! We have a reservation for Kish, Simmons, 714 00:29:08,964 --> 00:29:10,704 Zuccarini, Compton, and Colicchio. 715 00:29:10,705 --> 00:29:12,837 How are our first bites so far? 716 00:29:12,838 --> 00:29:14,664 -Really delicious. -Delicious. 717 00:29:14,665 --> 00:29:16,145 - Good. - I love it. 718 00:29:16,842 --> 00:29:17,885 - Thank you. - Thank you. 719 00:29:17,886 --> 00:29:19,104 May I take this plate from you? 720 00:29:19,105 --> 00:29:20,322 We made it. 721 00:29:20,323 --> 00:29:23,412 Yeah. Restaurant Wars, 22. 722 00:29:23,413 --> 00:29:25,197 Should we let them talk first? What do we do? 723 00:29:25,198 --> 00:29:26,807 You can just go. I would say go. 724 00:29:26,808 --> 00:29:28,114 Yeah, all right. 725 00:29:28,897 --> 00:29:30,332 - Hello, everybody. - Hello. Hi. 726 00:29:30,333 --> 00:29:32,247 - Welcome to Nonna Pipón. - Thank you very much. 727 00:29:32,248 --> 00:29:35,207 We are an Italian, Hispanic-inspired restaurant 728 00:29:35,208 --> 00:29:36,686 bringing the comfort of grandmother's house 729 00:29:36,687 --> 00:29:38,819 to your plate. Any questions about the menu? 730 00:29:38,820 --> 00:29:40,952 -Nope. - One of everything. 731 00:29:40,953 --> 00:29:42,823 One of everything. Got it. Order coming up. 732 00:29:42,824 --> 00:29:44,346 - Thank you. -Thank you. 733 00:29:44,347 --> 00:29:46,174 - Our waiter was trained. - Yeah. 734 00:29:46,175 --> 00:29:47,785 Shuai is front of the house. I haven't seen him yet. 735 00:29:47,786 --> 00:29:50,265 I thought he would be at the table greeting us 736 00:29:50,266 --> 00:29:51,832 as soon as we came in. 737 00:29:51,833 --> 00:29:54,704 I never know when to talk to the judges. 738 00:29:54,705 --> 00:29:56,358 Oh, there he is. 739 00:29:56,359 --> 00:29:59,187 It's, like, being rude if they're talking 740 00:29:59,188 --> 00:30:01,363 and I go say hello. It's quite confusing. 741 00:30:01,364 --> 00:30:03,278 Judges are ready whenever you are, chef. 742 00:30:03,279 --> 00:30:05,541 - CÉSAR: Yes, chef. - Hey, wanna try? 743 00:30:05,542 --> 00:30:07,108 Frutti di mare. 744 00:30:07,109 --> 00:30:09,110 - More salt? - I think lime. 745 00:30:09,111 --> 00:30:10,677 I have two orders of arancini. 746 00:30:10,678 --> 00:30:12,070 Thank you, ma'am. 747 00:30:12,071 --> 00:30:13,854 I'm about to give you the frutti di mare, too. 748 00:30:13,855 --> 00:30:16,596 All right, guys, let's go. That's VIP. Thank you. 749 00:30:16,597 --> 00:30:19,120 This is the arancini here. 750 00:30:19,121 --> 00:30:20,469 This is the frutti di mare. 751 00:30:20,470 --> 00:30:22,123 -Hello. -Hi, Shuai. 752 00:30:22,124 --> 00:30:25,039 Welcome, welcome. How's everyone doing tonight? 753 00:30:25,040 --> 00:30:26,475 Great. How are you feeling? 754 00:30:26,476 --> 00:30:29,087 I'm a little tired, but I feel very good. 755 00:30:29,088 --> 00:30:30,915 So the arancini, who's the chef? 756 00:30:30,916 --> 00:30:32,264 Arancini was Bailey. 757 00:30:32,265 --> 00:30:34,744 And I made the frutti di mare, 758 00:30:34,745 --> 00:30:37,225 and then Paula helped me make the aguachile for it. 759 00:30:37,226 --> 00:30:38,923 Did you guys all taste everything together? 760 00:30:38,924 --> 00:30:41,447 We did. We didn't get to taste the whole dish, unfortunately. 761 00:30:41,448 --> 00:30:43,884 - Great, thank you, Shuai. -Thank you all. 762 00:30:43,885 --> 00:30:46,191 Oh, wait. I lost my fork. 763 00:30:46,192 --> 00:30:48,323 Oh, is this your fork? I think this is your fork. 764 00:30:48,324 --> 00:30:50,325 I have a serious pet peeve. 765 00:30:50,326 --> 00:30:53,241 When you're offering the service of family style, 766 00:30:53,242 --> 00:30:55,418 you need to have sharing utensils. 767 00:30:55,897 --> 00:30:57,811 I think the arancini is really good. 768 00:30:57,812 --> 00:31:00,422 The breading is not too heavy. It's quite light. 769 00:31:00,423 --> 00:31:03,077 My first bite of the arancini, I tasted pizza, 770 00:31:03,078 --> 00:31:05,297 which then connected me somewhat back to this concept, 771 00:31:05,298 --> 00:31:07,038 and it brought me a little bit of joy. 772 00:31:07,039 --> 00:31:10,606 The chorizo was such a powerful flavor in there. 773 00:31:10,607 --> 00:31:12,304 I think it's a really unique twist. 774 00:31:12,305 --> 00:31:13,914 The arancini's good. 775 00:31:13,915 --> 00:31:15,916 - Isn't it good? -Mm-hmm. 776 00:31:15,917 --> 00:31:17,439 All right, on the fryer, 777 00:31:17,440 --> 00:31:18,964 we need two orders of arancini, please, Bailey. 778 00:31:19,747 --> 00:31:22,618 The aguachile, everything just kind of, like, fell off 779 00:31:22,619 --> 00:31:25,795 the smoothness of the squid, and it's, like, lackluster. 780 00:31:25,796 --> 00:31:27,797 The seafood itself is kind of bland. 781 00:31:27,798 --> 00:31:29,277 Yeah, it is. 782 00:31:29,278 --> 00:31:30,713 I think they had different parts of this thing, 783 00:31:30,714 --> 00:31:32,280 and as they started building it, they didn't 784 00:31:32,281 --> 00:31:33,978 - season it properly. - Yeah. 785 00:31:33,979 --> 00:31:38,331 I got more spice in the chipotle chorizo than in the aguachile. 786 00:31:40,724 --> 00:31:42,029 You took all four orders 787 00:31:42,030 --> 00:31:43,378 and then brought 'em back? 788 00:31:43,379 --> 00:31:44,771 -Yeah. - That is a big no-no. 789 00:31:44,772 --> 00:31:46,468 Give me one order, then give me the ticket. 790 00:31:46,469 --> 00:31:48,209 All right, let's go. Dessert now. 791 00:31:48,210 --> 00:31:49,515 Table 300. 792 00:31:49,516 --> 00:31:51,212 What the [bleep] does this mean? 793 00:31:51,213 --> 00:31:52,866 I need Massimo now. 794 00:31:52,867 --> 00:31:55,825 We have one server that is writing their tickets wrong, 795 00:31:55,826 --> 00:31:57,915 and it's creating a little bit of confusion. 796 00:31:57,916 --> 00:31:59,351 This young lady, she came back 797 00:31:59,352 --> 00:32:01,092 and just gave me four tickets at one time. 798 00:32:01,093 --> 00:32:02,963 What does she need? She just has check marks next to everything. 799 00:32:02,964 --> 00:32:04,922 If I have to, I'll take her off the section. 800 00:32:04,923 --> 00:32:06,097 Be nice, be nice, be nice. 801 00:32:06,098 --> 00:32:07,707 Andrea? Please come here. 802 00:32:07,708 --> 00:32:10,057 It's normal for it to not always go completely perfect. 803 00:32:10,058 --> 00:32:12,842 -Well, this is 504. -504 and 504? 804 00:32:12,843 --> 00:32:14,583 Needs to be one per table. 805 00:32:14,584 --> 00:32:17,717 But we have quick pick-ups, so we have less margins for error. 806 00:32:17,718 --> 00:32:20,589 Very good catch. It was the same table, just in different chips. 807 00:32:20,590 --> 00:32:22,809 - She misunderstood. - Okay, let me just get 808 00:32:22,810 --> 00:32:25,594 - a one-by-one app, please. -I got you right now. 809 00:32:25,595 --> 00:32:28,249 Chef, picking up on VIPs, please. 810 00:32:28,250 --> 00:32:29,859 Bailey, it looks gorgeous. 811 00:32:29,860 --> 00:32:31,600 Okay, let's go. 812 00:32:31,601 --> 00:32:34,039 One on each side, yeah, guys? One on each side. 813 00:32:35,866 --> 00:32:38,172 Okay, so this is the cannellini here. 814 00:32:38,173 --> 00:32:40,827 This is a cannelloni. 815 00:32:40,828 --> 00:32:43,003 And then ancho braised short ribs. 816 00:32:43,004 --> 00:32:44,396 Thank you. 817 00:32:44,397 --> 00:32:46,398 This already looks just, like, really homey. 818 00:32:46,399 --> 00:32:48,487 - I wish Shuai would come and... - Check in. 819 00:32:48,488 --> 00:32:51,011 -Give us a little spiel. - Yeah. Who made what? 820 00:32:51,012 --> 00:32:52,273 I agree. 821 00:32:52,274 --> 00:32:54,710 Hi, Shuai. We have some questions. 822 00:32:54,711 --> 00:32:57,104 Would you chat with us for a sec? 823 00:32:57,105 --> 00:32:58,758 I hopefully have answers. 824 00:32:58,759 --> 00:33:00,412 Can you tell us who made each course? 825 00:33:00,413 --> 00:33:03,589 The ancho short ribs are from César, 826 00:33:03,590 --> 00:33:06,548 and then the pasta is from Bailey. 827 00:33:06,549 --> 00:33:08,028 -Great. -Thanks, Shuai. 828 00:33:08,029 --> 00:33:09,725 - Thanks, y'all. Enjoy. -Thank you. 829 00:33:09,726 --> 00:33:13,860 I think the short rib had a lot of flavor, 830 00:33:13,861 --> 00:33:16,384 but the consistency of the polenta is a little bit 831 00:33:16,385 --> 00:33:18,125 - off-putting for me. - Yeah. 832 00:33:18,126 --> 00:33:19,561 Can't believe we're doing this. 833 00:33:19,562 --> 00:33:21,259 This is the----ing craziest thing ever. 834 00:33:21,260 --> 00:33:22,912 What'd you think of the cannelloni, Tom? 835 00:33:22,913 --> 00:33:24,392 It's good. It's a smart idea, 836 00:33:24,393 --> 00:33:25,785 'cause you can produce it pretty easily. 837 00:33:25,786 --> 00:33:27,526 I would prefer the sauce actually smoother. 838 00:33:27,527 --> 00:33:29,180 I'm getting, like, whole almonds. 839 00:33:29,181 --> 00:33:30,659 Not even crushed or chopped. 840 00:33:30,660 --> 00:33:32,661 I like wet nuts for my ice cream, 841 00:33:32,662 --> 00:33:34,881 but warm wet nuts together... 842 00:33:34,882 --> 00:33:36,056 not for me. 843 00:33:36,057 --> 00:33:37,405 You know, Grandma had a blender. 844 00:33:37,406 --> 00:33:39,059 Yeah, of course she did. 845 00:33:39,060 --> 00:33:41,148 I do think that Nonna Pipón 846 00:33:41,149 --> 00:33:44,238 is delivering on their concept really well. 847 00:33:44,239 --> 00:33:47,067 Like, it does feel homey, it does feel rustic. 848 00:33:47,068 --> 00:33:49,678 Have they asked any cryptic questions yet? 849 00:33:49,679 --> 00:33:52,116 I didn't bother them too much, so it's hard to tell. 850 00:33:52,117 --> 00:33:54,596 VIP desserts, please. 851 00:33:54,597 --> 00:33:57,557 - CÉSAR: Yes, chef. -Ready for judges. 852 00:33:58,645 --> 00:34:00,733 - Oh, here we go. - Pardon my reach. 853 00:34:00,734 --> 00:34:03,388 - Thank you. - Tres leches. 854 00:34:03,389 --> 00:34:04,867 This is from Paula. 855 00:34:04,868 --> 00:34:07,087 We're already at dessert? How time flies. 856 00:34:07,088 --> 00:34:10,482 And then just a little churro, dusting a little sugar, 857 00:34:10,483 --> 00:34:12,397 cinnamon, ground pistachios, 858 00:34:12,398 --> 00:34:14,442 and then a pistachio créme anglaise on the side. 859 00:34:14,443 --> 00:34:16,227 - It's from César. - Thank you, Shuai. 860 00:34:16,228 --> 00:34:17,489 Thank y'all. 861 00:34:17,490 --> 00:34:20,406 Order in! Five orders of arancini. 862 00:34:21,624 --> 00:34:24,757 The tres leches is not what I was expecting. 863 00:34:24,758 --> 00:34:28,108 Tres leches is normally a very light, spongy cake 864 00:34:28,109 --> 00:34:29,805 that is very juicy, 865 00:34:29,806 --> 00:34:33,374 but this is almost like a very dense, nutty pound cake. 866 00:34:33,375 --> 00:34:35,594 Because it's so dense, when it soaks, 867 00:34:35,595 --> 00:34:38,162 it's just the outside gets the milk, and it falls apart. 868 00:34:38,163 --> 00:34:39,728 And that's when you get that old cereal, 869 00:34:39,729 --> 00:34:41,339 like what's left in the bottom of cereal bowls. 870 00:34:41,340 --> 00:34:43,384 Three more orders of churros. 871 00:34:43,385 --> 00:34:44,994 I love a churro, 872 00:34:44,995 --> 00:34:48,215 but this eats a little bit dry because the ratio is off. 873 00:34:48,216 --> 00:34:49,912 These almost eat like a biscuit. 874 00:34:49,913 --> 00:34:52,001 I don't know why they put it in this shape, 'cause it made it 875 00:34:52,002 --> 00:34:53,829 - so much more dense. - Right, right. 876 00:34:53,830 --> 00:34:55,962 -I like the churro. - I really like the churro. 877 00:34:55,963 --> 00:34:58,617 Nina, what did you think overall about the entire meal? 878 00:34:58,618 --> 00:35:01,446 It feels so satisfying. I think that's what you'd want 879 00:35:01,447 --> 00:35:02,838 when you go to Granny's house, 880 00:35:02,839 --> 00:35:04,492 is this beautiful stick-to-your-ribs. 881 00:35:04,493 --> 00:35:06,668 You wanna sit there for hours and just talk. 882 00:35:06,669 --> 00:35:08,975 But I think the desserts definitely fell short for me. 883 00:35:08,976 --> 00:35:10,498 There was a certain amount of charm to it. 884 00:35:10,499 --> 00:35:12,065 I think their concept carried through. 885 00:35:12,066 --> 00:35:14,241 But there was just some small technical issues 886 00:35:14,242 --> 00:35:16,069 that dragged some of the dishes down. 887 00:35:16,070 --> 00:35:18,071 Maybe I'm gonna be a little bit picky here with Shuai, 888 00:35:18,072 --> 00:35:19,899 but when you approach the table, "How are you?" 889 00:35:19,900 --> 00:35:21,857 "I'm tired." Don't tell anything that isn't, 890 00:35:21,858 --> 00:35:24,512 like, positive and about the customer. 891 00:35:24,513 --> 00:35:26,819 - So, meal number two. -Let's go. 892 00:35:36,482 --> 00:35:38,309 I'll be right back with some food, okay? 893 00:35:38,310 --> 00:35:40,006 - Hey, guys. -Hello. 894 00:35:40,007 --> 00:35:41,616 -Welcome. -Thank you. 895 00:35:41,617 --> 00:35:43,532 So, judges arrive. 896 00:35:44,359 --> 00:35:47,144 Greet them as soon as they hit the podium with Prosecco. 897 00:35:47,145 --> 00:35:49,581 - Santé. - I don't think we've had the luxury to meet. 898 00:35:49,582 --> 00:35:50,930 -Nina. - Massimo. 899 00:35:50,931 --> 00:35:53,411 The definition of hospitality for me 900 00:35:53,412 --> 00:35:55,978 is the way Henry Hill and Karen Hill felt 901 00:35:55,979 --> 00:35:58,764 when they walked into that restaurant in Goodfellas. 902 00:35:58,765 --> 00:36:01,201 Within five seconds of them being in the dining room, 903 00:36:01,202 --> 00:36:04,813 they have something to drink, and greeted with a warm welcome. 904 00:36:06,033 --> 00:36:07,773 We'll have this table for you. 905 00:36:07,774 --> 00:36:09,166 Fabulous. Thank you very much. 906 00:36:09,167 --> 00:36:10,515 No problem. 907 00:36:10,516 --> 00:36:12,212 That's a nice little touch, isn't it? 908 00:36:12,213 --> 00:36:14,910 Well, it was, but I noticed that the group in front of us 909 00:36:14,911 --> 00:36:16,956 - didn't get that touch. - Oh, that's true. 910 00:36:16,957 --> 00:36:20,002 -Judges just sat down. - Okay, thank you. 911 00:36:20,003 --> 00:36:22,048 I'm, like, excited by this menu. 912 00:36:22,049 --> 00:36:23,963 There's some buzzwords for me that I like. 913 00:36:23,964 --> 00:36:25,269 I love a consommé. 914 00:36:25,270 --> 00:36:27,445 Welcome to Phlora + Phauna, guys. 915 00:36:27,446 --> 00:36:28,663 - Thank you. - Thank you. 916 00:36:28,664 --> 00:36:30,187 A vegetable-forward restaurant 917 00:36:30,188 --> 00:36:32,450 where we're celebrating the land and the soil. 918 00:36:32,451 --> 00:36:34,060 It's going well so far? 919 00:36:34,061 --> 00:36:36,758 It's going. It's going great. Yeah, it's fun. 920 00:36:36,759 --> 00:36:38,282 How long are you in town for, chef? 921 00:36:38,283 --> 00:36:40,632 - Uh, I leave on Sunday. -On Sunday, yeah? 922 00:36:40,633 --> 00:36:42,155 Are you in town for a while? 923 00:36:42,156 --> 00:36:43,461 Just for a few days. 924 00:36:43,462 --> 00:36:45,289 Just enough to eat some delicious food. 925 00:36:45,290 --> 00:36:47,291 Good idea, guys. I will be back with some food. 926 00:36:47,292 --> 00:36:48,901 - Thank you. - Okay, thank you. 927 00:36:48,902 --> 00:36:51,382 Massimo is a character. 928 00:36:51,383 --> 00:36:52,644 - So? - So? 929 00:36:52,645 --> 00:36:54,254 - Is it Friday? - It is. 930 00:36:54,255 --> 00:36:55,864 What are you doing outside the kitchen on Friday, chef? 931 00:36:55,865 --> 00:36:57,649 - I'm here for you. - I'm so happy. 932 00:36:57,650 --> 00:37:00,870 The kneeling down and resting on the table... 933 00:37:01,567 --> 00:37:03,350 I'd like it to be a little bit more 934 00:37:03,351 --> 00:37:04,960 buttoned-up and professional. 935 00:37:04,961 --> 00:37:06,658 All right, I'm walking, Tristen. 936 00:37:06,659 --> 00:37:08,356 All right. Keep it cute. 937 00:37:08,922 --> 00:37:11,663 -Hello, judges. -Hello. 938 00:37:11,664 --> 00:37:14,143 So this is gonna be your first course this evening. 939 00:37:14,144 --> 00:37:18,496 Cured and smoked trout, and then a potlikker consommé. 940 00:37:18,497 --> 00:37:20,541 Just a little bit of chiffonade collard greens 941 00:37:20,542 --> 00:37:22,630 and crispy trout skin. 942 00:37:22,631 --> 00:37:24,764 - Thank you. - You're welcome. 943 00:37:26,461 --> 00:37:28,157 - Good evening. -Hi! 944 00:37:28,158 --> 00:37:29,985 So part of your first course, 945 00:37:29,986 --> 00:37:33,032 I did a mushroom escovitch, grilled Ontario mushrooms, 946 00:37:33,033 --> 00:37:35,077 a little ajo blanco at the bottom, 947 00:37:35,078 --> 00:37:36,905 and then the broth is made from dawadawa, 948 00:37:36,906 --> 00:37:39,299 and then some beautiful bay scallops in there as well. 949 00:37:39,300 --> 00:37:41,867 So we're veg forward with a little essence 950 00:37:41,868 --> 00:37:44,173 of land, sea, as supporting cast. 951 00:37:44,174 --> 00:37:46,088 - Thanks, Tristen. - Absolutely. Enjoy. 952 00:37:46,089 --> 00:37:47,438 Thank you. 953 00:37:47,439 --> 00:37:49,222 I was shaking like a leaf, dude. 954 00:37:49,223 --> 00:37:51,790 Like, I've looked up to Chef Nina, like, forever. 955 00:37:51,791 --> 00:37:53,226 I enjoyed the broth. 956 00:37:53,227 --> 00:37:55,576 I wasn't a fan of the greens being raw, 957 00:37:55,577 --> 00:37:57,535 and the chiffonade was very hard to eat. 958 00:37:57,536 --> 00:37:59,232 I did enjoy the chip. 959 00:37:59,233 --> 00:38:00,886 The consommé itself was just, I thought it was stunning. 960 00:38:00,887 --> 00:38:02,844 - Consommé was great. - It was beautiful. 961 00:38:02,845 --> 00:38:05,325 It's exactly what you wanted. It was potlikker consommé. 962 00:38:05,326 --> 00:38:08,067 Three more mushroom, one more trout, please. 963 00:38:08,068 --> 00:38:09,938 Tristen's dish, I really loved. 964 00:38:09,939 --> 00:38:12,506 He managed to do something that was a juxtaposition 965 00:38:12,507 --> 00:38:15,379 of subtle and light yet rich and savory. 966 00:38:15,380 --> 00:38:18,164 This is just beautiful. He's got a lot of finesse 967 00:38:18,165 --> 00:38:20,732 - and he knows when to do it. - I do appreciate that the chefs 968 00:38:20,733 --> 00:38:22,211 are coming out and explaining their dishes. 969 00:38:22,212 --> 00:38:24,562 Not one person but Shuai came out to us, 970 00:38:24,563 --> 00:38:25,954 - which is fine. - Yeah. 971 00:38:25,955 --> 00:38:27,565 How long on judges' table? 972 00:38:27,566 --> 00:38:29,088 One minute, one minute. 973 00:38:29,089 --> 00:38:31,264 Try to go a little heavier on your collards, please. 974 00:38:31,265 --> 00:38:32,831 Yes, chef. 975 00:38:32,832 --> 00:38:34,572 Can we get every set of hands we possibly can? 976 00:38:34,573 --> 00:38:35,921 I'm ready. You ready? 977 00:38:35,922 --> 00:38:37,924 -Yeah. -Take one and one. 978 00:38:38,620 --> 00:38:40,099 Thank you. 979 00:38:40,100 --> 00:38:42,580 -Hello again. -Hello. 980 00:38:42,581 --> 00:38:47,280 I made the pithivier with potato, celery root, truffle, 981 00:38:47,281 --> 00:38:49,761 and then the sauce on the side is lamb jus. 982 00:38:49,762 --> 00:38:53,199 I made you a confit butternut squash 983 00:38:53,200 --> 00:38:55,375 served with some grilled pork on XO condiment 984 00:38:55,376 --> 00:38:57,943 in a sauce of butternut. Obviously, we're veg forward. 985 00:38:57,944 --> 00:39:00,598 We still wanna be able to give you a little bit of protein. 986 00:39:00,599 --> 00:39:02,601 - All right, thank you. - Enjoy. 987 00:39:03,602 --> 00:39:05,124 I really enjoyed Lana's dish. 988 00:39:05,125 --> 00:39:07,561 I really commend Lana's technical work. 989 00:39:07,562 --> 00:39:09,607 The dough is slightly raw. It could've been cooked 990 00:39:09,608 --> 00:39:12,566 a little bit more, but... it's tasty. 991 00:39:12,567 --> 00:39:14,394 - Thank you so much. - Yep. 992 00:39:14,395 --> 00:39:15,961 Okay. We're good? 993 00:39:15,962 --> 00:39:18,572 I loved Vinny's pork. I thought it was perfectly cooked. 994 00:39:18,573 --> 00:39:20,966 The squash was excellent. 995 00:39:20,967 --> 00:39:24,143 How do you get squash to taste that amazing? 996 00:39:24,144 --> 00:39:25,971 The low point on the dish, and it still was 997 00:39:25,972 --> 00:39:28,103 executed very well, is the pork. 998 00:39:28,104 --> 00:39:31,498 There was as much pork on the plate as there was-- I know. 999 00:39:32,935 --> 00:39:34,109 Well, we just can't have a conversation. 1000 00:39:34,110 --> 00:39:35,807 Feel like you're being handled? 1001 00:39:35,808 --> 00:39:37,461 I feel like we've been over-touched a little bit. 1002 00:39:37,462 --> 00:39:39,941 - It's getting to be that way. - There was as much pork 1003 00:39:39,942 --> 00:39:41,769 on the plate as there was squash on the plate, 1004 00:39:41,770 --> 00:39:44,119 and they're telling me that this is all veg forward, 1005 00:39:44,120 --> 00:39:46,600 and yet that dish didn't come through. 1006 00:39:50,170 --> 00:39:52,085 Have you had one of the courses yet? 1007 00:39:53,782 --> 00:39:55,958 You have not. I will bring it to you. 1008 00:39:56,568 --> 00:39:57,829 Tristen, what do you need? 1009 00:39:57,830 --> 00:40:01,223 I need-- I need Massimo, please. 1010 00:40:01,224 --> 00:40:02,835 I'm hungry. 1011 00:40:03,313 --> 00:40:04,879 A little weary. 1012 00:40:04,880 --> 00:40:06,621 I'll be back with some food. 1013 00:40:08,014 --> 00:40:10,189 Guys, did we get our fire for 104? 1014 00:40:10,190 --> 00:40:12,191 Being backed up is absolutely normal. 1015 00:40:12,192 --> 00:40:14,236 It's my job to make sure people don't feel it. 1016 00:40:14,237 --> 00:40:17,283 And if they do feel it, it's my job to save them. 1017 00:40:17,284 --> 00:40:20,068 Hey, guys, thank you so much for your patience. 1018 00:40:20,069 --> 00:40:21,200 Thank you. 1019 00:40:21,201 --> 00:40:23,420 All right, I apologize for the delay. 1020 00:40:23,421 --> 00:40:25,030 I apologize. 1021 00:40:25,031 --> 00:40:26,466 Totally redeemed yourself. 1022 00:40:26,467 --> 00:40:28,600 Thank you so much. Thanks, guys. 1023 00:40:30,515 --> 00:40:33,517 Bailey, we need to fire that cannelloni, please. 1024 00:40:33,518 --> 00:40:35,301 I need one more churro, please. 1025 00:40:35,302 --> 00:40:39,437 I'm gonna cut it pretty short on the tres leches. 1026 00:40:40,133 --> 00:40:42,047 We're running low. I need to stretch them out. 1027 00:40:42,048 --> 00:40:43,527 Are we giving them extra churros? 1028 00:40:43,528 --> 00:40:45,224 CÉSAR: Yeah, that's fine. 1029 00:40:45,225 --> 00:40:46,834 Guys, this is it! 1030 00:40:46,835 --> 00:40:49,054 We don't have anything else. This is it. 1031 00:40:49,055 --> 00:40:52,057 So apologies, we're running a little low on the tres leches, 1032 00:40:52,058 --> 00:40:54,669 so we put up some extra churros for y'all. 1033 00:40:56,323 --> 00:40:58,238 All right, guys, the judges are ready for desserts. 1034 00:40:59,892 --> 00:41:02,371 It's the final push, guys. It's a final push, okay? 1035 00:41:02,372 --> 00:41:03,678 Yep, we got you. 1036 00:41:04,766 --> 00:41:06,332 Let's go, let's push it, guys. 1037 00:41:06,333 --> 00:41:08,247 All right, I have everything you need right now. 1038 00:41:08,248 --> 00:41:10,293 All right, can you guys start picking these up over here? 1039 00:41:10,990 --> 00:41:13,426 One-on-one to judges, please. One-on-one to judges. 1040 00:41:13,427 --> 00:41:14,558 I'll take those. 1041 00:41:14,559 --> 00:41:16,299 Thank you. 1042 00:41:17,953 --> 00:41:20,433 - Thank you. -All right, guys! 1043 00:41:20,434 --> 00:41:24,089 We have a corn crémeux with a corn ice cream, 1044 00:41:24,090 --> 00:41:26,395 some grilled blueberries, and a crisp of blueberries. 1045 00:41:26,396 --> 00:41:29,442 Please go ahead and break the crisp with energy 1046 00:41:29,443 --> 00:41:31,444 and eat in harmony. 1047 00:41:33,099 --> 00:41:34,752 Go ahead. 1048 00:41:34,753 --> 00:41:36,275 Just for a little bit of a decadent end, 1049 00:41:36,276 --> 00:41:38,930 on the bottom is a chocolate custard. 1050 00:41:38,931 --> 00:41:40,932 On top is "dirt" chocolate, as I call it, 1051 00:41:40,933 --> 00:41:43,717 parsnip caramelized with some sherry vinegar 1052 00:41:43,718 --> 00:41:47,025 for a touch of acidity and to bring that vegetable forward. 1053 00:41:47,026 --> 00:41:50,159 - Please enjoy. -Thank you. 1054 00:41:51,378 --> 00:41:53,771 Massimo's dessert, I thought, was stunning. 1055 00:41:53,772 --> 00:41:55,207 Those plump blueberries, 1056 00:41:55,208 --> 00:41:57,122 that could've been dessert in and of itself. 1057 00:41:57,123 --> 00:41:59,603 The corn is subtle, but it's just so creamy. 1058 00:41:59,604 --> 00:42:03,171 It's so perfectly made. And I smashed the beet with energy. 1059 00:42:03,172 --> 00:42:04,869 - With energy. - Did you wink at it? 1060 00:42:06,524 --> 00:42:08,263 It's really good. 1061 00:42:08,264 --> 00:42:09,917 I really enjoyed Tristen's dessert. 1062 00:42:09,918 --> 00:42:12,006 It's very rich, very decadent. 1063 00:42:12,007 --> 00:42:14,922 The parsnip adds, like, a little bit of sweetness, 1064 00:42:14,923 --> 00:42:16,620 but it tastes very balanced. 1065 00:42:16,621 --> 00:42:18,360 I think it's a great way to end the meal. 1066 00:42:18,361 --> 00:42:20,841 These aren't pastry chefs, but it was all executed well. 1067 00:42:20,842 --> 00:42:22,887 This was a really cohesive meal 1068 00:42:22,888 --> 00:42:25,193 - from the start to the finish. -Yeah. 1069 00:42:27,196 --> 00:42:29,110 -Thank you! - Thank you so much. 1070 00:42:29,111 --> 00:42:30,547 -You're great. - Thank you. 1071 00:42:30,548 --> 00:42:32,853 Thank you so much. Thank you. 1072 00:42:32,854 --> 00:42:35,856 Yeah, we did it, guys! Restaurant Wars. 1073 00:42:35,857 --> 00:42:37,989 -So proud of you. -So proud of us. 1074 00:42:37,990 --> 00:42:39,382 Good job. 1075 00:42:40,906 --> 00:42:42,602 What a----ing night. 1076 00:42:42,603 --> 00:42:45,736 We put a lot of pressure on ourselves going into this cook 1077 00:42:45,737 --> 00:42:47,868 because we wanted to perform for Tristen 1078 00:42:47,869 --> 00:42:50,392 after the news he received. 1079 00:42:50,393 --> 00:42:51,655 You seem super happy. 1080 00:42:51,656 --> 00:42:53,744 Yeah. You know, but who knows. 1081 00:42:53,745 --> 00:42:55,223 I can only imagine how difficult 1082 00:42:55,224 --> 00:42:57,356 that really is for him. Most chefs, 1083 00:42:57,357 --> 00:43:00,664 the best thing you can do to cope is cook. 1084 00:43:00,665 --> 00:43:02,361 And that's exactly what he did. 1085 00:43:02,362 --> 00:43:03,841 - Cheers, mama. -Cheers, guys. 1086 00:43:03,842 --> 00:43:05,494 Thank you so much. It was a pleasure. 1087 00:43:05,495 --> 00:43:08,933 So overall, how are we feeling about Phlora + Phauna? 1088 00:43:08,934 --> 00:43:10,717 Really delivered on the brand. 1089 00:43:10,718 --> 00:43:13,938 Plant-forward, very sophisticated, very elevated. 1090 00:43:13,939 --> 00:43:16,157 So I wanted that to be mirrored in the service, 1091 00:43:16,158 --> 00:43:18,072 and the service was very casual. 1092 00:43:18,073 --> 00:43:20,205 I think we should continue the conversation 1093 00:43:20,206 --> 00:43:21,685 and a nightcap at judges' table. 1094 00:43:21,686 --> 00:43:23,296 Let's do that. 1095 00:43:38,267 --> 00:43:40,399 You know, chefs, each team had an idea for 1096 00:43:40,400 --> 00:43:42,270 what the restaurant should be, and I really believe 1097 00:43:42,271 --> 00:43:44,577 that it was, in both cases, supported really well 1098 00:43:44,578 --> 00:43:47,101 with your food, with your service, with your style. 1099 00:43:47,102 --> 00:43:48,581 I think that's the mark of a good restaurant. 1100 00:43:48,582 --> 00:43:50,584 You say who you are, and you support it. 1101 00:43:51,324 --> 00:43:53,760 Nonna Pipón, how was the day for you? 1102 00:43:53,761 --> 00:43:55,501 Day one was a bit rocky. 1103 00:43:55,502 --> 00:43:58,678 As soon as we got into the kitchen, we were running. 1104 00:43:58,679 --> 00:44:01,812 So I'm lucky to say that we were ready for opening. 1105 00:44:01,813 --> 00:44:04,553 Shuai, what was your approach with the front of the house? 1106 00:44:04,554 --> 00:44:06,686 I just trained them like how I train our staff 1107 00:44:06,687 --> 00:44:08,949 at Jackrabbit Philly, and I did all the things. 1108 00:44:08,950 --> 00:44:10,864 I cleared, I set food down. 1109 00:44:10,865 --> 00:44:13,954 That was a good way to also keep an eye on every single table. 1110 00:44:13,955 --> 00:44:15,303 We asked you questions. 1111 00:44:15,304 --> 00:44:17,001 Unfortunately, you told us the truth. 1112 00:44:17,002 --> 00:44:19,003 We said, "How are you?" You said, "I'm tired." 1113 00:44:19,004 --> 00:44:21,614 You've got to be selling us on your concept. 1114 00:44:21,615 --> 00:44:23,834 I needed your presence a little bit more. 1115 00:44:23,835 --> 00:44:25,227 Got you. 1116 00:44:25,924 --> 00:44:27,446 Phlora + Phauna, how'd the day go for you? 1117 00:44:27,447 --> 00:44:30,797 It was good. I mean, we had a plan on 1118 00:44:30,798 --> 00:44:32,799 how to execute, what to execute. 1119 00:44:32,800 --> 00:44:34,540 You wanna talk about the front of the house? 1120 00:44:34,541 --> 00:44:36,324 At all moments of service, 1121 00:44:36,325 --> 00:44:40,154 it was somewhere between perfection and a car crash. 1122 00:44:40,155 --> 00:44:41,895 It was that line right in the middle, 1123 00:44:41,896 --> 00:44:43,941 and it's just riding off that energy. 1124 00:44:43,942 --> 00:44:45,856 Massimo, I'm also on the business side. 1125 00:44:45,857 --> 00:44:49,686 You know, your concept overall was extremely refined. 1126 00:44:49,687 --> 00:44:51,775 You have a fantastic personality. 1127 00:44:51,776 --> 00:44:53,341 Slightly too casual. 1128 00:44:53,342 --> 00:44:55,213 We just wanted you to be a little bit more refined 1129 00:44:55,214 --> 00:44:56,868 to match the brand. 1130 00:44:58,304 --> 00:45:00,261 Phlora + Phauna, stay here. 1131 00:45:00,262 --> 00:45:02,046 Nonna Pipón, you can move to the side. 1132 00:45:08,009 --> 00:45:11,099 Phlora + Phauna, you're standing here... 1133 00:45:13,754 --> 00:45:17,191 because you had our favorite restaurant of Restaurant Wars. 1134 00:45:17,192 --> 00:45:18,584 Oh, my God, we just won. 1135 00:45:18,585 --> 00:45:21,369 Congratulations. - Congratulations. 1136 00:45:25,940 --> 00:45:28,768 And in case you forgot, I'm here to remind you that 1137 00:45:28,769 --> 00:45:30,639 you just won $40,000 as a team. 1138 00:45:30,640 --> 00:45:31,945 We got money! 1139 00:45:31,946 --> 00:45:33,425 - Yeah! -Great job, guys. 1140 00:45:33,426 --> 00:45:34,861 We're gonna talk food. 1141 00:45:34,862 --> 00:45:37,168 Lana. I loved your dish. 1142 00:45:37,169 --> 00:45:39,300 It was so, so elegant, 1143 00:45:39,301 --> 00:45:41,781 and it needs to be on a menu at your restaurant. 1144 00:45:41,782 --> 00:45:45,132 It's a very southern dish that you don't see very often 1145 00:45:45,133 --> 00:45:46,786 in this elevated platform, 1146 00:45:46,787 --> 00:45:49,049 - but it was beautiful. - Thank you. Thanks. 1147 00:45:49,050 --> 00:45:52,009 Tristen. You've done dishes that have just been powerhouses 1148 00:45:52,010 --> 00:45:54,272 where they hit you on the head with big, bold flavors, 1149 00:45:54,273 --> 00:45:57,754 and yet this was as subtle as it gets, and that just shows range. 1150 00:45:57,755 --> 00:45:59,190 Thank you. 1151 00:45:59,191 --> 00:46:01,148 - You also had the desserts. - I did. 1152 00:46:01,149 --> 00:46:03,237 It didn't feel like just such rich chocolate pudding. 1153 00:46:03,238 --> 00:46:05,065 The texture is beautiful, but the sherry vinegar 1154 00:46:05,066 --> 00:46:07,502 was, like, the shining star for me. 1155 00:46:07,503 --> 00:46:09,069 Thank you. 1156 00:46:09,070 --> 00:46:12,420 Vinny, what magic juju spell did you put on that squash? 1157 00:46:12,421 --> 00:46:15,641 Because it's the best squash I've ever had in my life, 1158 00:46:15,642 --> 00:46:18,818 which is why we wanted it to be more squash. 1159 00:46:18,819 --> 00:46:20,254 - Beautiful dish. - Thank you. 1160 00:46:20,255 --> 00:46:22,648 - Massimo's desserts. - It was very simple 1161 00:46:22,649 --> 00:46:24,432 and straightforward, but it had a lot of flavor. 1162 00:46:24,433 --> 00:46:27,218 It was balanced. There was tartness, 1163 00:46:27,219 --> 00:46:30,612 beautiful textures, that dehydrated blueberry on top. 1164 00:46:30,613 --> 00:46:33,615 It was one of the best dishes we ate all day. 1165 00:46:33,616 --> 00:46:34,704 Thank you. 1166 00:46:35,618 --> 00:46:38,707 You all won as a team, but there was one chef 1167 00:46:38,708 --> 00:46:41,406 that really kind of took it over the top for us. 1168 00:46:41,407 --> 00:46:44,713 Nina and Janet, as our guests, you get to announce who that is. 1169 00:46:44,714 --> 00:46:48,021 The winning chef for us today who contributed the most 1170 00:46:48,022 --> 00:46:51,851 to the success of this team is... 1171 00:46:56,030 --> 00:46:58,771 - Tristen. -Whoo! 1172 00:47:02,515 --> 00:47:05,952 I am more proud of my team than I am myself, 1173 00:47:05,953 --> 00:47:09,609 but I am really proud that I got through the day. 1174 00:47:10,523 --> 00:47:12,830 It was a really hard cook for me, honestly. 1175 00:47:13,656 --> 00:47:16,267 I mean, I found out my-- my father passed away. 1176 00:47:16,268 --> 00:47:17,485 Oh, God. 1177 00:47:17,486 --> 00:47:19,618 - I'm so sorry. - So sorry. 1178 00:47:19,619 --> 00:47:22,926 So trying to stay "on," you know what I mean, was... 1179 00:47:22,927 --> 00:47:24,057 hard all day. 1180 00:47:24,058 --> 00:47:25,885 God. 1181 00:47:25,886 --> 00:47:27,626 Well, you led a beautiful team. 1182 00:47:29,107 --> 00:47:30,759 He's proud of you right now. 1183 00:47:30,760 --> 00:47:32,501 Yeah. 1184 00:47:33,938 --> 00:47:37,201 And you never have to feel like you have to ever be "on." 1185 00:47:37,202 --> 00:47:39,464 Like, this is also real life, too, and... 1186 00:47:39,465 --> 00:47:41,728 It wasn't just me, though, so. 1187 00:47:43,077 --> 00:47:44,774 Your parents should be commended. 1188 00:47:45,384 --> 00:47:47,516 They've done a fantastic job with you. 1189 00:47:50,563 --> 00:47:53,043 I think everyone knows how hard it is to work 1190 00:47:53,044 --> 00:47:55,393 when real life is happening around you. 1191 00:47:55,394 --> 00:47:58,440 We're really sorry for your loss, Tristen, in every way. 1192 00:48:00,138 --> 00:48:02,400 Well, congratulations to you all. 1193 00:48:02,401 --> 00:48:03,836 - Thank you. - Thank you. 1194 00:48:14,282 --> 00:48:15,804 Nonna Pipón, 1195 00:48:15,805 --> 00:48:17,284 you had our least favorite restaurant of the day, 1196 00:48:17,285 --> 00:48:19,244 and one of you will be eliminated. 1197 00:48:20,114 --> 00:48:21,767 Let's start with Shuai. 1198 00:48:21,768 --> 00:48:25,336 Your frutti di mare, the base of the flavors were there. 1199 00:48:25,337 --> 00:48:28,862 I just wanted all the flavors amped up. 1200 00:48:29,602 --> 00:48:31,559 The second that something is under-seasoned, 1201 00:48:31,560 --> 00:48:33,344 that dish falls flat. 1202 00:48:33,345 --> 00:48:35,346 Who executed it on the pickup? 1203 00:48:35,347 --> 00:48:37,261 Chef Paula picked it up. I had the pass. 1204 00:48:37,262 --> 00:48:39,829 It just needed a little bit more pump-up in the aguachile. 1205 00:48:41,483 --> 00:48:44,616 Bailey. The arancini, I thought, were fantastic. 1206 00:48:44,617 --> 00:48:46,444 A great start to the meal. 1207 00:48:46,445 --> 00:48:48,011 I loved that idea of the chorizo, 1208 00:48:48,012 --> 00:48:50,970 so you were bringing in the nonna and the abuelita. 1209 00:48:50,971 --> 00:48:52,929 But the cannelloni, I had one 1210 00:48:52,930 --> 00:48:56,497 really frustrating issue with it: the almonds. 1211 00:48:56,498 --> 00:48:57,977 - They were whole. - Yeah. 1212 00:48:57,978 --> 00:49:00,806 -That was strange. - I wanted to finish in 1213 00:49:00,807 --> 00:49:03,156 the Robo-Coupe, and I just didn't have the time, 1214 00:49:03,157 --> 00:49:05,506 so we immersion blended instead, and that's where-- Yeah. 1215 00:49:05,507 --> 00:49:06,986 - Yeah. It was uneven. - Got it. 1216 00:49:06,987 --> 00:49:09,249 - Yeah. -Paula. 1217 00:49:09,250 --> 00:49:10,990 We all had a problem with that cake. 1218 00:49:10,991 --> 00:49:13,514 The texture was very strange. 1219 00:49:13,515 --> 00:49:16,822 It just looked like a soggy piece of cake. 1220 00:49:16,823 --> 00:49:18,824 You know, with the progression of the meal, 1221 00:49:18,825 --> 00:49:22,349 we get to the final course, it was like a screeching halt. 1222 00:49:22,350 --> 00:49:24,395 I'm gonna be honest, I'm the EC. 1223 00:49:24,396 --> 00:49:26,658 Everything you guys have mentioned, 1224 00:49:26,659 --> 00:49:28,312 it could have been fixed by me. 1225 00:49:28,313 --> 00:49:30,184 Everyone plays a role. 1226 00:49:30,880 --> 00:49:32,272 And César? 1227 00:49:32,273 --> 00:49:34,187 The short rib, I thought was braised nicely. 1228 00:49:34,188 --> 00:49:35,884 There was a lot of flavor there. 1229 00:49:35,885 --> 00:49:39,453 I did think that the polenta was maybe a touch too tight. 1230 00:49:39,454 --> 00:49:42,369 The churros, you wanna deliver on crispy 1231 00:49:42,370 --> 00:49:43,892 and then light and fluffy, 1232 00:49:43,893 --> 00:49:46,504 and it ended up just feeling like it was dense. 1233 00:49:46,505 --> 00:49:49,203 Flavors, though, it was tasty. 1234 00:49:50,813 --> 00:49:52,727 Do any of you have anything you wanna add 1235 00:49:52,728 --> 00:49:54,512 before we have our discussion? 1236 00:49:54,513 --> 00:49:56,514 I'm super proud of everyone on the team, 1237 00:49:56,515 --> 00:49:59,082 but I do think that Paula just absolutely crushed it. 1238 00:49:59,083 --> 00:50:00,474 She kept us super organized, 1239 00:50:00,475 --> 00:50:02,955 and she made sacrifices on her own dishes 1240 00:50:02,956 --> 00:50:06,046 so that our other dishes could come to life. 1241 00:50:06,873 --> 00:50:09,266 Okay. Thank you, chefs. We'll call you back in a little bit. 1242 00:50:09,267 --> 00:50:11,137 -Thank you. - Thank you. 1243 00:50:15,882 --> 00:50:16,969 Oh! 1244 00:50:16,970 --> 00:50:18,362 Can I still squeeze in on that? 1245 00:50:18,363 --> 00:50:20,277 Of course. 1246 00:50:20,278 --> 00:50:22,061 Both of you guys were obviously 1247 00:50:22,062 --> 00:50:23,933 the right choices for EC. 1248 00:50:26,762 --> 00:50:29,155 Nonna Pipón had a great concept 1249 00:50:29,156 --> 00:50:31,070 and followed through overall, but at the end of the day, 1250 00:50:31,071 --> 00:50:33,159 it's about the food that is put in front of us. 1251 00:50:33,160 --> 00:50:34,769 I liked Bailey's dishes. 1252 00:50:34,770 --> 00:50:36,510 The arancini, I think we would all agree that 1253 00:50:36,511 --> 00:50:37,859 - that was the best dish. -Yeah. 1254 00:50:37,860 --> 00:50:39,644 - Bailey is safe. - She's safe, yeah. 1255 00:50:39,645 --> 00:50:41,950 That was rough. 1256 00:50:41,951 --> 00:50:44,083 Can anyone make a case why César should go home 1257 00:50:44,084 --> 00:50:45,998 before Paula or Shuai? 1258 00:50:45,999 --> 00:50:49,784 Even with a churro that wasn't a churro, it still tasted good. 1259 00:50:49,785 --> 00:50:53,571 It always comes down to the chef and the manager. 1260 00:50:53,572 --> 00:50:56,530 Why didn't you wear a nonna scarf, Shuai? Come on. 1261 00:50:56,531 --> 00:50:59,794 Knit a sweater, maybe. Some caramels in my pocket. 1262 00:50:59,795 --> 00:51:01,318 I should've rubbed myself down with mothballs. 1263 00:51:01,319 --> 00:51:02,797 That's what I should've done. 1264 00:51:02,798 --> 00:51:05,452 The only element that was a detraction 1265 00:51:05,453 --> 00:51:07,802 from the concept was Shuai. 1266 00:51:07,803 --> 00:51:10,588 There was no interaction. It was just like, "How is everything?" 1267 00:51:10,589 --> 00:51:12,111 And then he scurried away. 1268 00:51:12,112 --> 00:51:13,765 But he also wasn't managing his dishes either. 1269 00:51:13,766 --> 00:51:17,377 Right. His dish was okay. Not fantastic. 1270 00:51:17,378 --> 00:51:18,813 Which part of the dish wasn't fantastic? 1271 00:51:18,814 --> 00:51:20,946 - The aguachile. - Who made that? 1272 00:51:20,947 --> 00:51:22,078 Paula did. 1273 00:51:22,079 --> 00:51:23,905 The aguachile should've been seasoned. 1274 00:51:23,906 --> 00:51:26,212 I think we're letting him off a little bit easy here. 1275 00:51:26,213 --> 00:51:28,475 When you're, like, a guest chef, what's one of the first things 1276 00:51:28,476 --> 00:51:30,042 you do when you get to the event? 1277 00:51:30,043 --> 00:51:31,261 You go and you make sure 1278 00:51:31,262 --> 00:51:33,263 - it's what you want. - Yeah. 1279 00:51:33,264 --> 00:51:35,221 For all the whole menu, I mean, 1280 00:51:35,222 --> 00:51:37,832 the one that he was not working on was my dessert. 1281 00:51:37,833 --> 00:51:41,314 Paula, if it wasn't for you, we wouldn't be open. 1282 00:51:41,315 --> 00:51:42,968 It's not gonna be you. 1283 00:51:42,969 --> 00:51:44,622 But I'd much rather eat an under-seasoned aguachile 1284 00:51:44,623 --> 00:51:46,972 - than that torta. -If she were a cook 1285 00:51:46,973 --> 00:51:49,453 and had no responsibility other than cooking that dish, 1286 00:51:49,454 --> 00:51:51,107 - she goes home. - Yes. 1287 00:51:51,108 --> 00:51:53,326 It becomes clouded a little bit by the amount of work 1288 00:51:53,327 --> 00:51:57,156 the team really conveyed to us that Paula did as the chef. 1289 00:51:57,157 --> 00:51:59,289 But, like, she didn't blend the sauce. 1290 00:51:59,290 --> 00:52:01,204 She seasoned the aguachile. 1291 00:52:01,205 --> 00:52:03,684 Yeah, I think the time management definitely 1292 00:52:03,685 --> 00:52:05,643 got away from them, and it showed in their food. 1293 00:52:05,644 --> 00:52:08,602 Just sucks that you just worked your ass off 1294 00:52:08,603 --> 00:52:10,169 for the last 24 hours, 1295 00:52:10,170 --> 00:52:12,171 and the result is someone has to go home. 1296 00:52:12,172 --> 00:52:13,520 We feel good about our answer? 1297 00:52:13,521 --> 00:52:15,000 - Absolutely. - Yeah? 1298 00:52:15,001 --> 00:52:18,177 - Absolutely. - Let's bring the chefs back. 1299 00:52:29,015 --> 00:52:30,842 Obviously, opening a restaurant in one day 1300 00:52:30,843 --> 00:52:32,670 is kind of ridiculous, but that's the whole point of it. 1301 00:52:32,671 --> 00:52:35,673 And I think for the most part, you executed very well 1302 00:52:35,674 --> 00:52:37,457 on delivering that concept. 1303 00:52:37,458 --> 00:52:40,504 It sounds like what held you back was just time management. 1304 00:52:40,505 --> 00:52:42,462 Unfortunately, one of you are leaving. 1305 00:52:46,815 --> 00:52:47,989 Paula... 1306 00:52:47,990 --> 00:52:49,904 please pack your knives and go. 1307 00:52:49,905 --> 00:52:51,385 Thank you, chef. 1308 00:52:52,081 --> 00:52:54,039 Paula, Bailey got through Last Chance Kitchen. 1309 00:52:54,040 --> 00:52:56,520 - You can do it too. - Bring it on. Yes. 1310 00:52:56,521 --> 00:52:57,651 Thank you, chefs. 1311 00:52:57,652 --> 00:52:58,870 I'm proud of what I have done. 1312 00:52:58,871 --> 00:53:00,567 The journey has been amazing. 1313 00:53:00,568 --> 00:53:02,221 We came as strangers, but... 1314 00:53:02,222 --> 00:53:03,875 I'm coming out with a whole community. 1315 00:53:03,876 --> 00:53:06,530 So... it's emotional. 1316 00:53:06,531 --> 00:53:08,227 - I'll see you soon. - I'll see you guys. Bye. 1317 00:53:08,228 --> 00:53:10,708 - Go kick some ass. -We love you. 1318 00:53:10,709 --> 00:53:12,710 Kristen got eliminated in Restaurant Wars. 1319 00:53:12,711 --> 00:53:15,669 She came back, and she won the whole thing, so. 1320 00:53:15,670 --> 00:53:17,671 Maybe it's a good omen. You never know. 1321 00:53:24,113 --> 00:53:26,985 Tonight, Paula's leadership fell short, 1322 00:53:26,986 --> 00:53:28,682 sending her to Last Chance Kitchen. 1323 00:53:28,683 --> 00:53:30,815 - This is so fun. -Can her food lead her 1324 00:53:30,816 --> 00:53:32,599 to victory against the reigning champ? 1325 00:53:32,600 --> 00:53:34,253 - Yes! -Watch now on Peacock 1326 00:53:34,254 --> 00:53:36,952 or on BravoTV.com. 1327 00:53:38,606 --> 00:53:40,781 Next time onTop Chef... 1328 00:53:40,782 --> 00:53:42,566 - The hell just happened? - Oh! 1329 00:53:42,567 --> 00:53:45,395 Your mission is to create a dish that features a stunt. 1330 00:53:45,396 --> 00:53:48,267 All right, cool, cool, cool, cool, cool, cool, cool, cool. 1331 00:53:48,268 --> 00:53:51,228 -And we're off. -Let's go. 1332 00:53:52,098 --> 00:53:53,794 Oh! Nice catch. 1333 00:53:53,795 --> 00:53:55,318 It was giving Mission Impossible. 1334 00:53:55,319 --> 00:53:56,797 Big, big deal. 1335 00:53:56,798 --> 00:53:59,409 One misstep will affect the whole dish. 1336 00:53:59,410 --> 00:54:01,106 It looks dope, man. 1337 00:54:01,107 --> 00:54:03,631 - I thought it was fantastic. - Mission accomplished. 1337 00:54:04,305 --> 00:55:04,784 Watch Online Movies and Series for FREE www.osdb.link/lm