"Top Chef" From Dep Till Dawn

1 00:00:03,046 --> 00:00:04,829 Previously onTop Chef... 2 00:00:04,830 --> 00:00:06,222 Oh, why are they here? 3 00:00:06,223 --> 00:00:09,095 We are going to factor in both the Quickfire 4 00:00:09,096 --> 00:00:10,661 and the Elimination Challenge 5 00:00:10,662 --> 00:00:13,534 in deciding who stays and who goes home. 6 00:00:13,535 --> 00:00:15,015 Yes, girl. 7 00:00:16,059 --> 00:00:17,277 What are you going with, man? 8 00:00:17,278 --> 00:00:18,974 It's like a mussel larb. 9 00:00:18,975 --> 00:00:21,108 We asked for something unique and you delivered on that. 10 00:00:21,543 --> 00:00:23,196 This is what I envisioned. 11 00:00:23,197 --> 00:00:24,806 -The winner is... -Lana. 12 00:00:24,807 --> 00:00:26,548 Congratulations, Lana! 13 00:00:27,114 --> 00:00:28,376 César! 14 00:00:28,854 --> 00:00:30,116 It's getting messy. 15 00:00:30,117 --> 00:00:31,857 It just felt a little bit flat. 16 00:00:32,293 --> 00:00:35,295 We wanted a stunt along with every dish. 17 00:00:35,296 --> 00:00:37,385 This is like tailor-made for you. 18 00:00:38,299 --> 00:00:39,951 I'm getting started on my pastry dough. 19 00:00:39,952 --> 00:00:41,736 I have to be surgically precise. 20 00:00:41,737 --> 00:00:44,782 I decided to cook you a trout en croûte. 21 00:00:44,783 --> 00:00:46,436 The dough was made today. 22 00:00:46,437 --> 00:00:47,829 - I love you. -Thank you. 23 00:00:47,830 --> 00:00:49,091 Mission accomplished. 24 00:00:49,092 --> 00:00:51,225 And the winner is Massimo. 25 00:00:52,226 --> 00:00:53,443 Thank you, guys. 26 00:00:53,444 --> 00:00:55,359 There's always laser beams. 27 00:00:56,360 --> 00:00:58,057 Mine's totally frozen. 28 00:00:58,058 --> 00:00:59,754 You couldn't eat the dish. 29 00:00:59,755 --> 00:01:01,060 So cute! 30 00:01:01,061 --> 00:01:02,496 The stunt is an illusion. 31 00:01:02,497 --> 00:01:04,411 The cornmeal never became hydrated 32 00:01:04,412 --> 00:01:06,152 - at all. - Okay. 33 00:01:06,153 --> 00:01:08,937 I'm making a miniature CN tower. 34 00:01:08,938 --> 00:01:11,026 It needed some acidity to cut through that sweetness. 35 00:01:11,027 --> 00:01:13,637 Lana won the Quickfire. Vinny was in the top. 36 00:01:13,638 --> 00:01:15,857 And then César was on the bottom and on the bottom. 37 00:01:15,858 --> 00:01:18,339 César, please pack your knives and go. 38 00:01:21,168 --> 00:01:25,127 Six chefs remain to compete in the ultimate culinary showdown. 39 00:01:25,128 --> 00:01:26,563 At stake for the winner, 40 00:01:26,564 --> 00:01:29,349 the largest prize package in Top Chef history. 41 00:01:29,350 --> 00:01:32,352 The grand prize of a quarter of a million dollars 42 00:01:32,353 --> 00:01:34,354 furnished by Saratoga Spring Water, 43 00:01:34,355 --> 00:01:36,573 the official water of Top Chef, 44 00:01:36,574 --> 00:01:39,010 Delta Sky Miles Diamond Medallion status 45 00:01:39,011 --> 00:01:43,189 and $125,000 to spend on travel with Delta Airlines, 46 00:01:43,190 --> 00:01:45,365 a feature in Food & Winemagazine 47 00:01:45,366 --> 00:01:47,323 an appearance at the Food & Wine Classic in Aspen, 48 00:01:47,324 --> 00:01:49,456 and for the first time ever, 49 00:01:49,457 --> 00:01:51,371 the winner of Top Chef will headline 50 00:01:51,372 --> 00:01:52,894 their own exclusive dinner 51 00:01:52,895 --> 00:01:55,201 at the historic James Beard House in New York, 52 00:01:55,202 --> 00:01:58,118 and the title of Top Chef. 53 00:02:00,000 --> 00:02:06,074 Watch Online Movies and Series for FREE www.osdb.link/lm 54 00:02:09,216 --> 00:02:10,477 How you doing? 55 00:02:10,478 --> 00:02:11,869 Did they bring up the Quickfire? 56 00:02:11,870 --> 00:02:13,306 Yes. 57 00:02:13,307 --> 00:02:15,134 I don't like being on the bottom for you, Chef. 58 00:02:15,135 --> 00:02:17,136 I know, no more, huh? I don't like it. 59 00:02:17,137 --> 00:02:18,398 For the past few challenges, 60 00:02:18,399 --> 00:02:20,530 I'm trying to forge a new path 61 00:02:20,531 --> 00:02:22,010 and create my own identity. 62 00:02:22,011 --> 00:02:24,099 But this time, I dodged a bullet 63 00:02:24,100 --> 00:02:25,448 or dodged a laser. 64 00:02:25,449 --> 00:02:27,450 This challenge is like hyper-specific. 65 00:02:27,451 --> 00:02:29,191 It was very easy to lose sight. 66 00:02:29,192 --> 00:02:30,975 Trying to tie a story to it. 67 00:02:30,976 --> 00:02:32,586 Don't stop doing that. 68 00:02:32,587 --> 00:02:34,457 -No, no, 100%. - You know what I mean? 69 00:02:34,458 --> 00:02:36,156 I'm figuring it out, slowly but surely. 70 00:02:36,852 --> 00:02:39,680 I can't make food that doesn't have a narrative. 71 00:02:39,681 --> 00:02:41,334 I don't cook with a narrative. 72 00:02:41,335 --> 00:02:42,944 I cook with 73 00:02:42,945 --> 00:02:45,251 what are the most beautiful products in front of me 74 00:02:45,252 --> 00:02:46,861 and how I would want to eat it. 75 00:02:46,862 --> 00:02:50,735 We all do that, you know? I know there's more than that. 76 00:02:51,649 --> 00:02:55,261 Massimo is my biggest motivator. 77 00:02:55,262 --> 00:02:57,132 And this is going to come out real bad, but... 78 00:02:57,133 --> 00:03:01,005 in a way, he represents everything I'm cooking against. 79 00:03:01,006 --> 00:03:03,269 I believe you actually do have a narrative, 80 00:03:03,270 --> 00:03:06,272 and that is what made you successful today. 81 00:03:06,273 --> 00:03:07,838 It just got to come from somewhere. 82 00:03:07,839 --> 00:03:11,364 Right? Like, there's a reason why I'm doing what I do. 83 00:03:11,365 --> 00:03:12,930 All right. 84 00:03:12,931 --> 00:03:16,804 Him always being in my face about French cuisine 85 00:03:16,805 --> 00:03:20,548 and Italian cuisine, I want to top that so badly. 86 00:03:22,332 --> 00:03:23,767 Top six. 87 00:03:23,768 --> 00:03:25,987 - BAILEY Top six. -It's exciting. 88 00:03:25,988 --> 00:03:28,119 -It is exciting. - A little more excitement, 89 00:03:28,120 --> 00:03:29,904 - more energy. -Woo! 90 00:03:29,905 --> 00:03:31,819 More focus! Thank you, "Woo" girls! Thank you! 91 00:03:31,820 --> 00:03:34,213 Just to be clear, Shuai was the woo girl there. 92 00:03:34,214 --> 00:03:36,303 - I know. - Woo. 93 00:03:41,569 --> 00:03:44,528 - Cute. - Yeah. 94 00:03:54,712 --> 00:03:55,931 What? 95 00:03:59,674 --> 00:04:00,848 Oh. 96 00:04:00,849 --> 00:04:02,763 I don't know what this word means. 97 00:04:02,764 --> 00:04:05,026 Dépanneur. Wow. 98 00:04:05,027 --> 00:04:07,507 Amazing. Amazing. 99 00:04:07,508 --> 00:04:09,857 While you were gone, we rearranged the furniture. 100 00:04:09,858 --> 00:04:11,642 Wow. 101 00:04:13,340 --> 00:04:15,429 Good job. 102 00:04:16,038 --> 00:04:17,517 Looks like a bodega. 103 00:04:17,518 --> 00:04:19,519 There's some French word over the top of it, 104 00:04:19,520 --> 00:04:21,042 never seen that before, 105 00:04:21,043 --> 00:04:23,524 but definitely missing the local bodega cat. 106 00:04:25,177 --> 00:04:29,224 When you all walked in, I was like, where's the rest? 107 00:04:29,225 --> 00:04:30,834 I know, it's wild. 108 00:04:30,835 --> 00:04:34,055 Well, chefs, you won't be the top six for very long. 109 00:04:34,056 --> 00:04:35,839 Whoa. 110 00:04:35,840 --> 00:04:39,103 We have a new winner of Last Chance Kitchen. 111 00:04:39,104 --> 00:04:40,801 Oh. 112 00:04:40,802 --> 00:04:42,324 Any guesses who's coming back? 113 00:04:42,325 --> 00:04:44,022 It could be anyone's game. 114 00:04:47,461 --> 00:04:49,114 There was a lot of really great food, 115 00:04:49,637 --> 00:04:51,159 a couple of winning streaks. 116 00:04:51,160 --> 00:04:54,772 We did a crazy three-part finale, but we have a winner. 117 00:05:00,822 --> 00:05:02,910 César! 118 00:05:02,911 --> 00:05:04,999 Hello! 119 00:05:05,000 --> 00:05:06,261 CÉSAR: What'd I miss? 120 00:05:06,262 --> 00:05:07,829 Come here, come here, come here. 121 00:05:09,613 --> 00:05:11,092 César, welcome back. 122 00:05:11,093 --> 00:05:13,268 You literally missed nothing. Zero. 123 00:05:13,269 --> 00:05:14,487 Absolutely nothing. 124 00:05:14,488 --> 00:05:16,837 Yeah, it was fun. Grill that nicely. 125 00:05:16,838 --> 00:05:18,926 The winner of this challenge, César. 126 00:05:18,927 --> 00:05:21,145 This is going to be a two out of three. 127 00:05:21,146 --> 00:05:22,712 What are you thinking for your one bite? 128 00:05:22,713 --> 00:05:24,366 CÉSAR: Blue cheese and white chocolate. 129 00:05:24,367 --> 00:05:26,586 I don't know why I feel comfortable taking big swings. 130 00:05:26,587 --> 00:05:28,283 Some have been great, some have not. 131 00:05:28,284 --> 00:05:30,112 The winning dish for this round, tuna. 132 00:05:30,852 --> 00:05:32,940 It's evened up. So, it's time for sudden death. 133 00:05:32,941 --> 00:05:35,812 Katianna, I like your dish. César's is better. 134 00:05:35,813 --> 00:05:37,292 Oh, my God. 135 00:05:37,293 --> 00:05:39,164 You did a lot of things right here. You're back in. 136 00:05:40,252 --> 00:05:43,907 Last Chance Kitchenwas brief, but it was necessary. 137 00:05:43,908 --> 00:05:45,779 It kind of sparked my creativity there. 138 00:05:45,780 --> 00:05:47,433 It's like, let's just go for it. 139 00:05:47,434 --> 00:05:50,087 Let's have fun. Let's get crazy. Let's try some weird stuff. 140 00:05:50,088 --> 00:05:52,089 That was the last Last Chance Kitchen. 141 00:05:52,090 --> 00:05:54,788 So whoever gets eliminated from this point forward 142 00:05:54,789 --> 00:05:56,442 - will be going home. - Okay. 143 00:05:56,443 --> 00:06:00,576 One of you will be taking home the grand prize of 144 00:06:00,577 --> 00:06:02,099 a quarter of a million dollars 145 00:06:02,100 --> 00:06:04,145 furnished by Saratoga Spring Water 146 00:06:04,146 --> 00:06:05,800 and the title of Top Chef. 147 00:06:07,149 --> 00:06:09,585 Whoever makes it through this week's challenges 148 00:06:09,586 --> 00:06:11,413 will go on to the semifinals. 149 00:06:11,414 --> 00:06:12,893 Ooh. 150 00:06:12,894 --> 00:06:14,808 And they won't be happening here. 151 00:06:14,809 --> 00:06:16,157 Oh. 152 00:06:16,158 --> 00:06:18,420 That's because we're on the move. 153 00:06:18,421 --> 00:06:20,640 We'll be going to Calgary, Alberta. 154 00:06:20,641 --> 00:06:22,860 - Oh. - Okay. 155 00:06:23,731 --> 00:06:25,253 -Anyone ever been? -Uh-uh. 156 00:06:25,254 --> 00:06:26,646 I fell in love with it. 157 00:06:26,647 --> 00:06:28,125 Well, before we head west, 158 00:06:28,126 --> 00:06:30,737 let's just take a small little detour 159 00:06:30,738 --> 00:06:32,696 a little bit more to our east. 160 00:06:38,267 --> 00:06:39,876 Please welcome your guest judge, 161 00:06:39,877 --> 00:06:43,967 comedian and food show junkie, Punkie Johnson. 162 00:06:43,968 --> 00:06:46,448 - What's up, y'all? -Hey. 163 00:06:46,449 --> 00:06:48,450 - Woo! Hello. - Hi. 164 00:06:48,451 --> 00:06:50,060 I am so excited to be here. 165 00:06:50,061 --> 00:06:53,412 It is a dream to roll up in Top Chef. 166 00:06:53,413 --> 00:06:54,848 I went through your Instagram 167 00:06:54,849 --> 00:06:56,850 and you certainly are no stranger to cooking. 168 00:06:56,851 --> 00:06:59,069 I love to cook. Cooking is very therapeutic for me. 169 00:06:59,070 --> 00:07:00,810 I started cooking in my dressing room 170 00:07:00,811 --> 00:07:02,856 because there's a lot of downtime on sets. 171 00:07:02,857 --> 00:07:04,945 So, I just started throwing stuff in the air fryer. 172 00:07:04,946 --> 00:07:09,863 I use plastic forks, plastic spoons, no chopping board. 173 00:07:09,864 --> 00:07:11,691 Punkie, I know that you live in New York. 174 00:07:11,692 --> 00:07:13,997 So, you know a thing or two about a bodega. 175 00:07:13,998 --> 00:07:15,522 Oh, absolutely. 176 00:07:17,480 --> 00:07:19,394 East of here in Montreal, they have their own version. 177 00:07:19,395 --> 00:07:23,224 Dépanneurs, or deps as we call them, are the equivalent 178 00:07:23,225 --> 00:07:25,879 of a convenience store found all over Montreal. 179 00:07:25,880 --> 00:07:27,663 For your Quickfire challenge, 180 00:07:27,664 --> 00:07:31,537 we turned our Top Chefpantry into our very own dépanneur. 181 00:07:31,538 --> 00:07:33,408 And since it's Montreal, 182 00:07:33,409 --> 00:07:36,498 most of the items are labeled only in French. 183 00:07:36,499 --> 00:07:38,196 - Oh, boy. - Amazing. 184 00:07:39,502 --> 00:07:41,634 I gotta see a C in AP French. 185 00:07:41,635 --> 00:07:43,244 I don't speak no French. 186 00:07:43,245 --> 00:07:44,942 None. 187 00:07:45,943 --> 00:07:47,117 Merci. 188 00:07:47,118 --> 00:07:48,380 I feel like I'm at home. 189 00:07:48,859 --> 00:07:50,469 You'll have to make a dish 190 00:07:50,470 --> 00:07:53,384 with things that you can only find in the Top Chefdep. 191 00:07:53,385 --> 00:07:54,473 But that's not all. 192 00:07:54,474 --> 00:07:56,562 In honor of our guest judge, 193 00:07:56,563 --> 00:08:01,088 you're only going to have access to what Punkie had access to 194 00:08:01,089 --> 00:08:02,393 to cook your dish. 195 00:08:02,394 --> 00:08:03,830 It's gonna get weird. 196 00:08:03,831 --> 00:08:07,529 That means the hotline and those knife rolls 197 00:08:07,530 --> 00:08:09,488 are off limits for this challenge. 198 00:08:09,489 --> 00:08:11,446 I mean, I can just like tear stuff, you know, 199 00:08:11,447 --> 00:08:12,621 very like raccoon-like. 200 00:08:12,622 --> 00:08:14,015 You'll be fine. Y'all got this. 201 00:08:14,494 --> 00:08:17,104 The only cooking equipment that you're going to have access to 202 00:08:17,105 --> 00:08:20,847 is the electrical equipment that you can find in the pantry. 203 00:08:20,848 --> 00:08:23,806 You have just 30 minutes to do your shopping 204 00:08:23,807 --> 00:08:25,895 in the Top Chef dep and to create your dishes. 205 00:08:25,896 --> 00:08:27,462 And chefs, for your hard work, 206 00:08:27,463 --> 00:08:30,988 the winner will take home $10,000 in Quickfire quick cash. 207 00:08:31,772 --> 00:08:34,121 Remember, the dish will be taken into consideration 208 00:08:34,122 --> 00:08:36,123 along with the Elimination Challenge dishes 209 00:08:36,124 --> 00:08:38,255 to determine who stays and who goes home. 210 00:08:38,256 --> 00:08:39,605 All right, chefs. 211 00:08:39,606 --> 00:08:42,957 Your time starts now. 212 00:08:43,348 --> 00:08:46,656 - And then you come with us. -Okay, show off. 213 00:08:48,615 --> 00:08:50,616 -Okay. - Move, move. 214 00:08:50,617 --> 00:08:52,052 I love a bodega. 215 00:08:52,053 --> 00:08:54,968 There's fresh bread, deli meat, condiments, 216 00:08:54,969 --> 00:08:58,232 chips, almost no vegetables whatsoever. 217 00:08:58,233 --> 00:09:00,103 All I really want to do is cook in an air fryer 218 00:09:00,104 --> 00:09:01,628 and have some fun. 219 00:09:02,846 --> 00:09:04,978 What are you? Lard? 220 00:09:04,979 --> 00:09:05,979 Um. 221 00:09:05,980 --> 00:09:07,502 We don't know what anything is. 222 00:09:07,503 --> 00:09:09,069 We're trying our best. 223 00:09:09,070 --> 00:09:11,028 Ah. Foie paté. 224 00:09:14,815 --> 00:09:16,773 It says boeuf on it. 225 00:09:17,382 --> 00:09:19,079 Popcorn. 226 00:09:19,080 --> 00:09:21,081 We don't have that much time to think about what we're grabbing, 227 00:09:21,082 --> 00:09:22,952 but luckily I see cheddar popcorn. 228 00:09:22,953 --> 00:09:25,694 I feel like that's going to be an easy one to cook with. 229 00:09:25,695 --> 00:09:27,261 That's going to be the grits. 230 00:09:27,262 --> 00:09:30,394 I'm making a cheese sauce. In a Barbie's dream bowl. 231 00:09:30,395 --> 00:09:31,831 How do you use this? 232 00:09:31,832 --> 00:09:33,268 Oh my God, how do I open anything? 233 00:09:34,138 --> 00:09:36,184 What is creton? About to find out. 234 00:09:37,707 --> 00:09:39,752 Ew, it's weird. Some kind of meat product. 235 00:09:39,753 --> 00:09:41,231 Oh, my God. 236 00:09:41,232 --> 00:09:43,320 Why do I have two things of escargot? 237 00:09:43,321 --> 00:09:44,931 It seems like two too many. 238 00:09:44,932 --> 00:09:46,976 I'm not finding anything that's really speaking to me. 239 00:09:46,977 --> 00:09:48,369 You know what, I got an idea. 240 00:09:48,370 --> 00:09:50,676 But then I see the waffle maker. 241 00:09:50,677 --> 00:09:52,895 Where did my bag of milk go? There it is. 242 00:09:52,896 --> 00:09:54,201 About to get weird. 243 00:09:54,202 --> 00:09:55,855 Let's see, ham and cheese waffle? 244 00:09:55,856 --> 00:09:57,683 -Nice, nice. -Playtime is over. 245 00:09:57,684 --> 00:10:00,600 Just spilling milk all over myself, cute. 246 00:10:01,426 --> 00:10:03,210 This is so stupid. 247 00:10:03,211 --> 00:10:05,038 I've never had to cut a hot dog. 248 00:10:05,039 --> 00:10:06,606 I hate this, I hate this. 249 00:10:07,694 --> 00:10:09,085 Oh, my God. 250 00:10:09,086 --> 00:10:11,436 I'm about two slices away from just biting it. 251 00:10:12,612 --> 00:10:14,395 Are you having the time of your life? 252 00:10:14,396 --> 00:10:15,483 Oh, so much fun, chef. 253 00:10:15,484 --> 00:10:17,659 I have my fancy puncher set. 254 00:10:18,879 --> 00:10:20,531 This isn't funny. 255 00:10:20,532 --> 00:10:23,099 I'm going to do a variation on a pâté en croûte 256 00:10:23,100 --> 00:10:25,058 inspired by an Uncrustable. 257 00:10:25,059 --> 00:10:28,365 Got a beautiful slice of jamon followed by some foie pâté. 258 00:10:28,366 --> 00:10:29,497 I love that. 259 00:10:29,498 --> 00:10:31,107 Hey, what'd you grab over there? 260 00:10:31,108 --> 00:10:32,674 I'm kind of going to try to do this like prune, 261 00:10:32,675 --> 00:10:34,850 raisin, mostarda toast. 262 00:10:34,851 --> 00:10:38,419 The hardest part of this Quickfire is knowing that 263 00:10:38,420 --> 00:10:41,641 it will be aired on national television. 264 00:10:46,428 --> 00:10:49,386 [indistinct]. Oh, yeah. In. 265 00:10:49,387 --> 00:10:50,953 18 minutes. 266 00:10:50,954 --> 00:10:52,738 César, it's so good to see you back. 267 00:10:52,739 --> 00:10:54,087 Welcome back, César. 268 00:10:54,088 --> 00:10:56,002 Oh, thanks, man. It's good to see you guys. 269 00:10:56,003 --> 00:10:58,787 So, I'm making popcorn grits with a little bit of broccoli. 270 00:10:58,788 --> 00:10:59,962 Finish it with some cheddar. 271 00:10:59,963 --> 00:11:01,442 When I first moved to Chicago, 272 00:11:01,443 --> 00:11:03,705 I had like $600 in my bank account. 273 00:11:03,706 --> 00:11:05,272 I survived off staff meal and popcorn. 274 00:11:05,273 --> 00:11:06,882 Just cook those down with some cream 275 00:11:06,883 --> 00:11:08,754 and they just get a grit consistency. 276 00:11:08,755 --> 00:11:10,233 They already are cheddar flavored, 277 00:11:10,234 --> 00:11:12,583 so I'll do a little cheddar grits 278 00:11:12,584 --> 00:11:14,150 with some goat cheese on it. 279 00:11:14,151 --> 00:11:15,544 15 minutes. 280 00:11:16,763 --> 00:11:19,112 Hey, did you know you can grate Parmesan with a fork? 281 00:11:19,113 --> 00:11:20,940 Shuai, what are you working with, brother? 282 00:11:20,941 --> 00:11:22,942 Cross between like a Monte Cristo 283 00:11:22,943 --> 00:11:26,119 and a croque monsieur, I guess. 284 00:11:26,120 --> 00:11:29,949 Guys, I'm going to use the bread as pastry. 285 00:11:29,950 --> 00:11:32,952 I'm making a hybrid pigs-in-a-blanket 286 00:11:32,953 --> 00:11:35,389 grilled cheese sort of thing. 287 00:11:35,390 --> 00:11:37,086 We're making prison-style mozzarella. 288 00:11:37,087 --> 00:11:39,480 Melt the cheese curds in hot water. 289 00:11:39,481 --> 00:11:40,829 Make a ball of mozzarella. 290 00:11:40,830 --> 00:11:42,657 Good job, well done, Massimo. 291 00:11:42,658 --> 00:11:45,835 This is a first original mozzarella from a dépanneur. 292 00:11:47,881 --> 00:11:48,881 11 minutes, y'all. 293 00:11:48,882 --> 00:11:50,317 This is a little peanut soup 294 00:11:50,318 --> 00:11:54,321 and some of my favorite food, hot dogs. 295 00:11:54,322 --> 00:11:56,889 I want something that can be like very umami forward. 296 00:11:56,890 --> 00:11:58,368 I'm going to make some croutons. 297 00:11:58,369 --> 00:12:00,762 Now I just have to build as much flavor as I can 298 00:12:00,763 --> 00:12:01,894 and then blend this later. 299 00:12:01,895 --> 00:12:03,940 That smells banging. 300 00:12:05,376 --> 00:12:07,814 One cheese, one ham. Okay. 301 00:12:09,598 --> 00:12:11,251 Like a glove. 302 00:12:11,252 --> 00:12:13,688 I'm going to try and make a quick pickle for these. 303 00:12:13,689 --> 00:12:15,255 Should I do a roll cut? 304 00:12:15,256 --> 00:12:17,474 I'm going to make like a spicy syrup. 305 00:12:17,475 --> 00:12:19,999 We gon' have some waffles today. 306 00:12:20,000 --> 00:12:23,045 Is this on? Okay, we have the fire department ready. 307 00:12:23,046 --> 00:12:26,223 - Seven minutes, y'all. -Ooh! She's bubbling. 308 00:12:27,050 --> 00:12:28,572 Tastes nice, the broccoli's in there. 309 00:12:28,573 --> 00:12:31,445 The popcorn just melts into the cream bacon mixture. 310 00:12:31,446 --> 00:12:33,447 Cooking that down, a little seasoning. 311 00:12:33,448 --> 00:12:35,754 Wish I had a strainer, but it is what it is. 312 00:12:35,755 --> 00:12:37,277 No blender. 313 00:12:37,278 --> 00:12:38,539 No blender, chef. 314 00:12:38,540 --> 00:12:39,845 Well, that changes things. 315 00:12:39,846 --> 00:12:41,368 I can't use a blender. 316 00:12:41,369 --> 00:12:42,673 I don't know, it's kind of late in the game 317 00:12:42,674 --> 00:12:43,805 to try to work it out. 318 00:12:43,806 --> 00:12:45,676 Chefs, you have five minutes. 319 00:12:45,677 --> 00:12:47,200 Five. 320 00:12:47,201 --> 00:12:49,202 I'm literally trying to bartend strain it 321 00:12:49,203 --> 00:12:51,900 through two quart containers into the bowl. 322 00:12:51,901 --> 00:12:55,600 This is my hot garbage plate of peanut soup. 323 00:12:56,471 --> 00:12:58,167 I'm making an Alain Ducasse recipe. 324 00:12:58,168 --> 00:13:02,085 All the American baseball hot dog condiments. 325 00:13:03,521 --> 00:13:04,870 Mm. 326 00:13:07,569 --> 00:13:08,787 Oh, boy. 327 00:13:08,788 --> 00:13:12,225 This ham gets really dry. 328 00:13:12,226 --> 00:13:13,748 Oh, I love that. 329 00:13:13,749 --> 00:13:18,144 So I decide not to use it, but it's too late to pivot. 330 00:13:18,145 --> 00:13:20,843 - Thirty seconds. -Oh, my God. 331 00:13:24,064 --> 00:13:25,847 Celery leaves. 332 00:13:25,848 --> 00:13:27,414 As if they're falling from the heavens. 333 00:13:27,415 --> 00:13:28,850 About as good as it's going to get. 334 00:13:28,851 --> 00:13:32,506 Four, three, two, one. 335 00:13:32,507 --> 00:13:34,248 Time's up, utensils down. 336 00:13:39,601 --> 00:13:41,908 César, let's start with you. 337 00:13:43,387 --> 00:13:45,171 CÉSAR: This is a cheddar popcorn grits 338 00:13:45,172 --> 00:13:46,781 finished with a little bit of goat cheese 339 00:13:46,782 --> 00:13:49,828 and an apple bacon celery leaf condiment on top. 340 00:13:49,829 --> 00:13:52,395 What did you use for your cooking implement there? 341 00:13:52,396 --> 00:13:53,875 - Pressure cooker. - Pressure cooker. 342 00:13:53,876 --> 00:13:55,311 - CÉSAR: Just searing. - Got it. 343 00:13:55,312 --> 00:13:56,878 I wouldn't have known it was popcorn 344 00:13:56,879 --> 00:13:58,271 - if you didn't say anything. - Thanks. 345 00:13:58,272 --> 00:14:00,534 - Tristen. -Thank you. 346 00:14:00,535 --> 00:14:02,971 I did a bacon roasted hot dog 347 00:14:02,972 --> 00:14:06,932 in a yaka mein broth with celery and kraut 348 00:14:06,933 --> 00:14:08,368 and a little bit of croissant. 349 00:14:08,369 --> 00:14:10,457 Did it turn out how you expected it to? 350 00:14:10,458 --> 00:14:13,721 No, I was expecting to blend it so it would be a little richer. 351 00:14:13,722 --> 00:14:15,855 All right, Lana. 352 00:14:16,768 --> 00:14:18,160 Very cute. 353 00:14:18,161 --> 00:14:20,597 I made a savory ham and cheese waffle 354 00:14:20,598 --> 00:14:22,251 with harissa syrup 355 00:14:22,252 --> 00:14:24,732 and a little bit of celery salad on top. 356 00:14:24,733 --> 00:14:26,386 Where's the ham and the cheese? 357 00:14:26,387 --> 00:14:27,909 It's in there. 358 00:14:27,910 --> 00:14:29,520 Oh, okay. If you say so. 359 00:14:31,305 --> 00:14:33,046 Okay, Massimo. 360 00:14:33,524 --> 00:14:36,918 So, we made a hybrid of mozzarella in carrozza 361 00:14:36,919 --> 00:14:38,528 and a sausage brioche. 362 00:14:38,529 --> 00:14:41,009 The sauce is everything that goes on top 363 00:14:41,010 --> 00:14:43,142 of an all-dressed hot dog. 364 00:14:43,143 --> 00:14:45,971 This is just a weenie and bread, but it tastes exquisite. 365 00:14:48,975 --> 00:14:50,585 Okay, Shuai. 366 00:14:52,195 --> 00:14:53,892 This is kind of a croque monsieur. 367 00:14:53,893 --> 00:14:56,895 There's two different types of ham in there, cheese, curds, 368 00:14:56,896 --> 00:15:00,159 parmesan, and fromage, which I didn't know what it was. 369 00:15:00,160 --> 00:15:02,030 -That's just cheese. - Just cheese, yeah. 370 00:15:02,031 --> 00:15:03,466 This is a good hangover meal right here. 371 00:15:03,467 --> 00:15:05,947 - Yeah. -Mm-hmm. 372 00:15:05,948 --> 00:15:07,340 Vinny? 373 00:15:07,341 --> 00:15:08,950 So, I made a pâté en croûte 374 00:15:08,951 --> 00:15:10,430 inspired by an Uncrustable. 375 00:15:10,431 --> 00:15:13,259 So there's some ham cheese, some foie pâté 376 00:15:13,260 --> 00:15:15,174 as well as goat cheese, and then some pickles 377 00:15:15,175 --> 00:15:16,958 that were made in the microwave. 378 00:15:16,959 --> 00:15:18,351 What's the meat in here? 379 00:15:18,352 --> 00:15:20,266 There's jamon, some like foie pâté. 380 00:15:20,267 --> 00:15:21,745 Oh, the foie pâté, that's what it is. 381 00:15:21,746 --> 00:15:23,009 Okay, Bailey. 382 00:15:24,010 --> 00:15:26,272 I'm admiring everybody's use of celery leaf. 383 00:15:26,273 --> 00:15:28,013 Very popular garnish today. 384 00:15:28,014 --> 00:15:31,494 I made a raisin prune mostarda, 385 00:15:31,495 --> 00:15:34,280 a little toasty with foie pâté, 386 00:15:34,281 --> 00:15:37,979 a little bit of apple, some crushed candied peanuts, 387 00:15:37,980 --> 00:15:40,069 and the old celery leaf. 388 00:15:40,983 --> 00:15:43,767 Was it the only like fresh leaf or garnishing thing back there? 389 00:15:43,768 --> 00:15:45,161 Sure was. 390 00:15:46,119 --> 00:15:47,946 Judges, how do you think all the chefs did 391 00:15:47,947 --> 00:15:49,121 with this dep challenge? 392 00:15:49,122 --> 00:15:50,426 There was a lot of creativity. 393 00:15:50,427 --> 00:15:51,906 You didn't have a lot to work with 394 00:15:51,907 --> 00:15:53,516 and there were some great ideas. 395 00:15:53,517 --> 00:15:56,477 We did have a few favorites from today's challenge. 396 00:15:59,436 --> 00:16:02,395 Massimo, I love the fact that you made 397 00:16:02,396 --> 00:16:06,487 a very bougie name for what was a pig in a blanket. 398 00:16:07,531 --> 00:16:09,097 It was delicious 399 00:16:09,098 --> 00:16:10,707 and I love the fact that you did something with the mustard. 400 00:16:10,708 --> 00:16:12,274 It was great. I could eat that mustard again. 401 00:16:12,275 --> 00:16:13,841 Thank you so much. It means a lot. 402 00:16:13,842 --> 00:16:15,364 Tom, who else had one of our favorites? 403 00:16:15,365 --> 00:16:17,976 César, the creativity of taking popcorn 404 00:16:17,977 --> 00:16:20,239 and turning it into grits, you need to be committed on that. 405 00:16:20,240 --> 00:16:21,675 Strong move. 406 00:16:21,676 --> 00:16:23,459 Then, it had all these layers and textures. 407 00:16:23,460 --> 00:16:25,287 You worked in your apples that were crunchy and fresh. 408 00:16:25,288 --> 00:16:26,723 It was really tasty. 409 00:16:26,724 --> 00:16:28,726 Gail, who else had one of our favorite dishes? 410 00:16:30,293 --> 00:16:31,641 - Shuai. - Oh. 411 00:16:31,642 --> 00:16:33,513 You made us a solid croque monsieur. 412 00:16:33,514 --> 00:16:36,298 It was cheesy, it was savory and salty. 413 00:16:36,299 --> 00:16:37,778 Thank you so much. 414 00:16:37,779 --> 00:16:39,736 Punkie, who had our favorite dish of the day? 415 00:16:39,737 --> 00:16:44,133 The chef that gave us something delicious and creative was... 416 00:16:45,700 --> 00:16:46,656 César. 417 00:16:46,657 --> 00:16:48,441 Congratulations, César. 418 00:16:48,442 --> 00:16:50,008 Let's go. Welcome back. 419 00:16:50,009 --> 00:16:52,619 You just won $10,000, 420 00:16:52,620 --> 00:16:55,056 courtesy of the Wells Fargo Active Cash credit card. 421 00:16:55,057 --> 00:16:56,840 Nice welcome back gift, isn't it? 422 00:16:56,841 --> 00:16:58,234 Yeah. Not bad. 423 00:17:00,367 --> 00:17:02,672 Just getting back from Last Chance Kitchen, 424 00:17:02,673 --> 00:17:05,153 I feel like I'm a little cucaracha. 425 00:17:05,154 --> 00:17:07,677 You just can't get rid of me. I'm going to keep coming back. 426 00:17:07,678 --> 00:17:09,027 Congratulations, César. 427 00:17:09,028 --> 00:17:10,854 So that means, unfortunately, 428 00:17:10,855 --> 00:17:14,076 the rest of you had our least favorite dishes of the day. 429 00:17:16,861 --> 00:17:18,297 Chef Bailey. 430 00:17:18,298 --> 00:17:19,689 I like how it was toasted, 431 00:17:19,690 --> 00:17:22,214 but it would scrape the top of my mouth. 432 00:17:22,215 --> 00:17:24,694 - Oh. - The texture of that foie 433 00:17:24,695 --> 00:17:27,175 was very dense and felt very weighted. 434 00:17:27,176 --> 00:17:28,655 Mm-hmm. 435 00:17:28,656 --> 00:17:31,049 Vinny, I think the biggest thing for me 436 00:17:31,050 --> 00:17:32,528 that threw it way off 437 00:17:32,529 --> 00:17:34,443 was the texture of the goat cheese and the foie. 438 00:17:34,444 --> 00:17:37,098 Together, it did not work flavor-wise. 439 00:17:37,099 --> 00:17:39,883 I'll just put a grape jelly in it next time. I'm sorry. 440 00:17:39,884 --> 00:17:41,537 Lana. I liked the sauce. 441 00:17:41,538 --> 00:17:43,322 I thought it was a good play on maple syrup, 442 00:17:43,323 --> 00:17:45,063 but the waffle was really dry. 443 00:17:45,064 --> 00:17:46,107 Sorry. 444 00:17:46,108 --> 00:17:47,587 I was missing all of the cheese, 445 00:17:47,588 --> 00:17:49,589 and I just got a couple little pieces of ham. 446 00:17:49,590 --> 00:17:51,286 Tristen. 447 00:17:51,287 --> 00:17:52,722 I think if you had the blender, 448 00:17:52,723 --> 00:17:54,898 it would have eaten a little differently. 449 00:17:54,899 --> 00:17:56,378 Fair. 450 00:17:56,379 --> 00:17:57,945 I just wish there was something to just bring 451 00:17:57,946 --> 00:17:59,207 that bowl fully to life. 452 00:17:59,208 --> 00:18:01,209 I'm frustrated. 453 00:18:01,210 --> 00:18:02,689 This is what's going to represent me 454 00:18:02,690 --> 00:18:04,517 going into the Elimination Challenge, 455 00:18:04,518 --> 00:18:06,127 but I'm not surprised I'm on the bottom. 456 00:18:06,128 --> 00:18:07,868 I would have put myself there. 457 00:18:07,869 --> 00:18:10,566 Punkie, thank you for bringing us this lovely challenge. 458 00:18:10,567 --> 00:18:12,569 I'm so sorry for ruining the show. 459 00:18:14,963 --> 00:18:16,224 You'll get better food tomorrow. 460 00:18:16,225 --> 00:18:17,921 - I promise. - 100%. I can't wait. 461 00:18:17,922 --> 00:18:19,184 I'm looking forward to it. 462 00:18:19,185 --> 00:18:20,795 - Bye, guys. -See ya. 463 00:18:22,144 --> 00:18:24,841 Now that you've dipped your toes into a depth, 464 00:18:24,842 --> 00:18:26,974 we're going to take things to new heights. 465 00:18:26,975 --> 00:18:28,236 Montreal style. 466 00:18:30,761 --> 00:18:31,935 That's creepy. 467 00:18:36,724 --> 00:18:39,421 To help with this next elimination challenge, 468 00:18:39,422 --> 00:18:41,163 I've invited a couple friends. 469 00:18:44,471 --> 00:18:45,907 -Oh. -Wow. 470 00:18:47,256 --> 00:18:49,910 Please welcome Antonio Park, 471 00:18:49,911 --> 00:18:52,740 Fred Morin, and Fisun Ercan. 472 00:18:53,393 --> 00:18:57,178 Chef Antonio Park, first of all, I love you. 473 00:18:57,179 --> 00:18:59,702 Fisun, Chef of the Year in Montreal, 474 00:18:59,703 --> 00:19:03,793 and Fred Morin, a legend who has helped put Montreal on the map. 475 00:19:03,794 --> 00:19:06,144 Top chef, really knows how to throw a party. 476 00:19:09,322 --> 00:19:12,150 Montreal has one of the largest urban 477 00:19:12,151 --> 00:19:14,326 agricultural programs in the world. 478 00:19:14,327 --> 00:19:16,066 We're talking about something called 479 00:19:16,067 --> 00:19:17,504 the Green Roof Revolution. 480 00:19:17,939 --> 00:19:20,332 You can find right now rooftop gardens all around the city. 481 00:19:20,333 --> 00:19:23,161 One of our claims to fame is that Lufa Farms 482 00:19:23,162 --> 00:19:27,861 became the biggest commercial rooftop greenhouse. 483 00:19:27,862 --> 00:19:29,254 - Wow. - Awesome. 484 00:19:29,255 --> 00:19:31,386 And I'm proud as a Montrealer that we were 485 00:19:31,387 --> 00:19:33,607 able to break that glass ceiling. 486 00:19:34,564 --> 00:19:36,740 Get it? Greenhouse, glass ceiling? 487 00:19:37,611 --> 00:19:39,874 Standing in for Tom is Fred. 488 00:19:40,831 --> 00:19:43,616 All together, that makes it possible to 489 00:19:43,617 --> 00:19:46,141 be a little bit more sustainable. 490 00:19:46,576 --> 00:19:49,012 It's clear that this UNESCO City of Design was 491 00:19:49,013 --> 00:19:51,232 designed with sustainability in mind. 492 00:19:51,233 --> 00:19:54,192 For your elimination challenge, we want you to design 493 00:19:54,193 --> 00:19:58,370 your dishes with the same approach, using delicious, 494 00:19:58,371 --> 00:20:02,897 sustainably grown Montreal rooftop ingredients. 495 00:20:05,639 --> 00:20:08,684 And to practice sustainability even further, 496 00:20:08,685 --> 00:20:11,818 you'll only be utilizing ingredients and products 497 00:20:11,819 --> 00:20:14,734 that you can find left over in the Top Chef Pantry. 498 00:20:14,735 --> 00:20:18,041 And then whatever's left after this challenge will be 499 00:20:18,042 --> 00:20:21,916 donated because this is our last challenge here in Toronto. 500 00:20:23,613 --> 00:20:25,701 - But that's not all. - Oh boy. 501 00:20:25,702 --> 00:20:28,748 You'll also have to use your dish to transport 502 00:20:28,749 --> 00:20:32,099 all of us into one of Montreal's four seasons. 503 00:20:32,100 --> 00:20:35,363 Winter, spring, summer, 504 00:20:35,364 --> 00:20:38,975 or Canada's very colorful fall season. 505 00:20:38,976 --> 00:20:42,458 Best season in Montreal is the one where you go to Florida. 506 00:20:43,981 --> 00:20:46,548 César, as the winner of Last Chance Kitchen, 507 00:20:46,549 --> 00:20:48,724 you get to select your season and then 508 00:20:48,725 --> 00:20:51,772 that season becomes off the table for everyone else. 509 00:20:52,207 --> 00:20:53,599 You cheeky. 510 00:20:53,600 --> 00:20:55,383 What's it going to be? 511 00:20:55,384 --> 00:20:57,516 I kind of want to do summer. 512 00:20:57,517 --> 00:20:59,735 There's something about summer in Chicago. 513 00:20:59,736 --> 00:21:01,694 The energy level rises. 514 00:21:01,695 --> 00:21:04,218 At my restaurant, I started our rooftop 515 00:21:04,219 --> 00:21:05,654 garden three years ago. 516 00:21:05,655 --> 00:21:07,787 Now the entire rooftop is covered with planters. 517 00:21:07,788 --> 00:21:10,398 I love seeing my cooks up there picking their own herbs. 518 00:21:10,399 --> 00:21:12,095 This is going to be good. 519 00:21:12,096 --> 00:21:14,142 Chefs, it's time to draw knives. 520 00:21:14,621 --> 00:21:16,143 I got spring. 521 00:21:16,144 --> 00:21:17,971 Shuai. 522 00:21:17,972 --> 00:21:19,755 - Winter. - Winter. 523 00:21:19,756 --> 00:21:21,844 Winter is a bit depressing. 524 00:21:21,845 --> 00:21:23,759 But some of the most exciting food 525 00:21:23,760 --> 00:21:26,371 happens in the winter just because you need that jolt. 526 00:21:26,372 --> 00:21:27,763 Give it to me. Let's go. 527 00:21:27,764 --> 00:21:30,637 -Fall. -Fall, babies. 528 00:21:32,247 --> 00:21:33,726 Spring it is. 529 00:21:33,727 --> 00:21:35,641 Tomorrow, you'll have two hours to 530 00:21:35,642 --> 00:21:37,382 cook before you serve in the Top Chef kitchen. 531 00:21:37,383 --> 00:21:38,687 Okay. 532 00:21:38,688 --> 00:21:40,298 Good luck and we'll see you tomorrow. 533 00:21:40,299 --> 00:21:41,995 - Thank you. - Thank you, Chef. 534 00:21:41,996 --> 00:21:45,520 After seeing how the Quickfire saved me in the last one and 535 00:21:45,521 --> 00:21:47,348 being in the bottom for a Quickfire now, 536 00:21:47,349 --> 00:21:49,308 I need a reset, if you will. 537 00:22:01,145 --> 00:22:06,019 I definitely want to see us go as far as humanly possible. 538 00:22:06,020 --> 00:22:07,977 It would be cool if were on the finale. 539 00:22:07,978 --> 00:22:09,675 Yeah, it's important that we make 540 00:22:09,676 --> 00:22:11,981 sure that we're watching each other's backs. 541 00:22:11,982 --> 00:22:14,462 Yeah, let's do this for the ladies. 542 00:22:14,463 --> 00:22:16,247 I know, do it for the ladies. 543 00:22:16,726 --> 00:22:18,554 "For my Shuai..." 544 00:22:20,687 --> 00:22:22,689 Where does this start? So much writing. 545 00:22:23,124 --> 00:22:26,735 I find a hidden note in my baggage from my wife. 546 00:22:26,736 --> 00:22:29,347 "My baby, I've been thinking a lot about our first 547 00:22:29,348 --> 00:22:30,957 "day out on the food truck." 548 00:22:30,958 --> 00:22:33,176 "How stressful it was hoping for customers." 549 00:22:33,177 --> 00:22:37,180 We opened Short Grain Food Truck back in 2015. 550 00:22:37,181 --> 00:22:38,704 Our first business ever. 551 00:22:38,705 --> 00:22:40,183 We spent a lot of our savings. 552 00:22:40,184 --> 00:22:42,403 The first day that we opened those windows, 553 00:22:42,404 --> 00:22:44,013 we took a huge leap of faith. 554 00:22:44,014 --> 00:22:45,364 "And look at us now. 555 00:22:46,060 --> 00:22:49,410 "This feels like a similar buoyant leap of faith. 556 00:22:49,411 --> 00:22:50,847 "Just listen for me. 557 00:22:51,413 --> 00:22:53,371 "You're made for this." 558 00:22:53,372 --> 00:22:54,807 I've been overthinking. 559 00:22:54,808 --> 00:22:56,722 Not wanting to disappoint anyone in my life. 560 00:22:56,723 --> 00:22:58,854 So I've been in my head about letting them down. 561 00:22:58,855 --> 00:23:02,075 And this letter is really motivating me to 562 00:23:02,076 --> 00:23:05,600 take my head out of my ass and focus. 563 00:23:05,601 --> 00:23:06,949 Do the things that you love to do. 564 00:23:06,950 --> 00:23:08,734 It's just cook and feeding people. 565 00:23:08,735 --> 00:23:10,389 And just do it well. 566 00:23:29,625 --> 00:23:31,191 Back with my girl, the honey nut. 567 00:23:31,192 --> 00:23:33,585 We have to make a dish inspired by 568 00:23:33,586 --> 00:23:35,804 one of Canada's vibrant seasons 569 00:23:35,805 --> 00:23:39,068 using sustainable rooftop ingredients from Montreal 570 00:23:39,069 --> 00:23:41,636 and whatever's left over in the Top Chef pantry. 571 00:23:41,637 --> 00:23:43,421 I found the sugar pumpkin too. 572 00:23:43,422 --> 00:23:45,031 -That's great. -I'm excited. 573 00:23:45,032 --> 00:23:47,425 I love fall. It's a great season for fashion. 574 00:23:47,426 --> 00:23:48,818 Vibes. 575 00:23:50,646 --> 00:23:51,646 Vinny, what are you doing? 576 00:23:51,647 --> 00:23:53,126 Not a clue. 577 00:23:53,127 --> 00:23:54,954 Spring ingredients are very flavor intensive. 578 00:23:54,955 --> 00:23:56,956 A lot of peas, favas that need 579 00:23:56,957 --> 00:23:58,653 chucking and things like that. 580 00:23:58,654 --> 00:24:00,350 I find dried morels. 581 00:24:00,351 --> 00:24:03,484 They're a spring item so maybe make a broth with that. 582 00:24:03,485 --> 00:24:05,008 We're going to make it work. 583 00:24:07,141 --> 00:24:09,708 This is the cook that gets us into the semifinals. 584 00:24:09,709 --> 00:24:11,188 Flying to Calgary. 585 00:24:16,498 --> 00:24:18,325 Toss and toss, toss. 586 00:24:18,326 --> 00:24:22,024 Growing up in Beijing, ate a lot of hot pot in winter. 587 00:24:22,025 --> 00:24:24,070 Reading that letter from my wife really motivated me. 588 00:24:24,071 --> 00:24:26,421 And so I have a very clear idea for my dish. 589 00:24:26,900 --> 00:24:28,553 Ooh ! So hot. 590 00:24:28,554 --> 00:24:32,208 I'm taking a lot of the winter style vegetables from Montreal. 591 00:24:32,209 --> 00:24:35,516 Kabocha squash, sweet potato, and celery root. 592 00:24:35,517 --> 00:24:37,170 Gonna make an egg tofu with that. 593 00:24:37,171 --> 00:24:38,650 My hot pot broth. 594 00:24:38,651 --> 00:24:40,347 Ah ! So hot. 595 00:24:40,348 --> 00:24:42,828 And then making this nice, dark, flavorful mushroom broth 596 00:24:42,829 --> 00:24:44,482 to kind of bring it all together. 597 00:24:44,483 --> 00:24:45,613 Tastes very good. 598 00:24:45,614 --> 00:24:46,962 It's very concentrato right now. 599 00:24:46,963 --> 00:24:48,442 How familiar are you with this dish? 600 00:24:48,443 --> 00:24:50,966 I've been eating this since I was old enough to 601 00:24:50,967 --> 00:24:53,055 use my mouth to chew food. 602 00:24:56,625 --> 00:24:59,192 We're doing a Quebec classic that you eat in the winter. 603 00:24:59,193 --> 00:25:02,108 We're going to make a farce with the thighs. 604 00:25:02,109 --> 00:25:04,545 It's going to go between the chicken and its skin. 605 00:25:04,546 --> 00:25:07,200 It's a sustainability challenge. You've got to keep all of it. 606 00:25:07,201 --> 00:25:09,202 I'm feeling good with this winter dish. 607 00:25:09,203 --> 00:25:11,857 I'm going to be doing chicken cooked in a salted broth. 608 00:25:11,858 --> 00:25:14,250 In a beautiful, delicious broth. 609 00:25:14,251 --> 00:25:16,209 A very, very poetic winter classic. 610 00:25:16,210 --> 00:25:19,255 This is a second layer of defense from overcooking. 611 00:25:19,256 --> 00:25:22,695 But also, who doesn't love a nice chicken mousse? 612 00:25:28,222 --> 00:25:30,353 Tristen, what's on your spring menu today? 613 00:25:30,354 --> 00:25:34,836 A little cabbage with a potato farce and spring vegetables. 614 00:25:34,837 --> 00:25:37,404 It's kind of a big sign of spring for me, 615 00:25:37,405 --> 00:25:38,884 especially when I was in Europe. 616 00:25:38,885 --> 00:25:41,451 Caraflex cabbage is really special because 617 00:25:41,452 --> 00:25:44,237 it has a really great sweetness when it's cooked. 618 00:25:44,238 --> 00:25:47,545 A really fantastic texture and it always keeps its shape. 619 00:25:47,546 --> 00:25:49,285 These are some spring potatoes. 620 00:25:49,286 --> 00:25:51,026 They're very delicious when you just roast 621 00:25:51,027 --> 00:25:52,593 them in a lot of salt. 622 00:25:52,594 --> 00:25:54,334 They have a really, really nice sweetness to them. 623 00:25:54,335 --> 00:25:56,423 I also want to add a touch of umami, 624 00:25:56,424 --> 00:25:58,425 a little bit of substance, into the potatoes. 625 00:25:58,426 --> 00:26:01,994 So I'm mixing that with flaked fish and a touch of butter. 626 00:26:01,995 --> 00:26:05,171 Just rolling up my potato farce into my cabbage. 627 00:26:05,172 --> 00:26:07,261 Just like my Polish grandmother used to make. 628 00:26:07,696 --> 00:26:08,957 We've got a buck 20 left. 629 00:26:08,958 --> 00:26:11,570 Spring has arrived. 630 00:26:12,527 --> 00:26:15,137 I'm going to get this broth going of morel mushrooms, 631 00:26:15,138 --> 00:26:17,836 ginger, garlic, charred scallions, 632 00:26:17,837 --> 00:26:19,533 and a bunch of the Asian condiments. 633 00:26:19,534 --> 00:26:21,187 You seem to have a lot of Asian flavors today. 634 00:26:21,188 --> 00:26:22,710 - Something new? - The first time I went 635 00:26:22,711 --> 00:26:24,016 to China was in the spring. 636 00:26:24,017 --> 00:26:25,452 Seeing a lot of these ingredients kind 637 00:26:25,453 --> 00:26:27,106 - of brought me back. -Nice, nice. 638 00:26:27,107 --> 00:26:30,631 For my 20th birthday, I traveled to China. 639 00:26:30,632 --> 00:26:31,937 It was very eye-opening. 640 00:26:31,938 --> 00:26:33,634 Plus, I got to hold a panda. 641 00:26:35,115 --> 00:26:36,942 So it looks like we're both doing 642 00:26:36,943 --> 00:26:38,421 international inspiration here. 643 00:26:38,422 --> 00:26:39,815 Love that. 644 00:26:42,688 --> 00:26:44,427 - César? - CÉSAR: Yes, sir? 645 00:26:44,428 --> 00:26:46,168 What's up, dog? 646 00:26:46,169 --> 00:26:49,041 Working on my corn and ground cherry gazpacho with variations 647 00:26:49,042 --> 00:26:51,478 of cherry tomatoes, sweet peppers, cucumber. 648 00:26:51,479 --> 00:26:53,393 Pretty much everything coming from that farm. 649 00:26:53,394 --> 00:26:56,526 Everything tastes amazing. I'm so excited about that. 650 00:26:56,527 --> 00:26:59,225 I feel a little spoiled because I got to pick my season. 651 00:26:59,226 --> 00:27:01,096 The corn is very, very sweet. 652 00:27:01,097 --> 00:27:02,576 I didn't have to add any sugar to it. 653 00:27:02,577 --> 00:27:05,797 The freshness of the corn with the sweetness 654 00:27:05,798 --> 00:27:08,364 of the lobster is going to go really nice. 655 00:27:08,365 --> 00:27:11,672 Sauerkraut, sauerkraut, where is she? 656 00:27:11,673 --> 00:27:13,456 Ba-ha-ha-ha, I found it. 657 00:27:13,457 --> 00:27:16,111 I've definitely done a lot of foods of the diaspora 658 00:27:16,112 --> 00:27:19,158 while I've been here, but I'm like a quarter German. 659 00:27:19,159 --> 00:27:23,684 Got to get these squashes roasting in the oven. 660 00:27:23,685 --> 00:27:26,818 I decided to do squash spaetzle 661 00:27:26,819 --> 00:27:28,646 as a shout-out to my German heritage. 662 00:27:28,647 --> 00:27:30,430 This is a dish that I've made 663 00:27:30,431 --> 00:27:31,997 for my grandmother on my father's side. 664 00:27:31,998 --> 00:27:33,521 She's from Germany. 665 00:27:33,956 --> 00:27:35,478 It's very fall, the flavors. 666 00:27:35,479 --> 00:27:36,828 So it just feels right. 667 00:27:36,829 --> 00:27:39,004 I love fall. Fall is like one day in Chicago. 668 00:27:39,005 --> 00:27:40,353 And then it's over. 669 00:27:40,354 --> 00:27:43,617 I'm going to make a squash agrodolce 670 00:27:43,618 --> 00:27:47,490 and these really yummy bites of crispy polenta. 671 00:27:47,491 --> 00:27:50,711 I'm really just trying to celebrate the vegetables. 672 00:27:50,712 --> 00:27:52,671 I did not do well in the Quickfire. 673 00:27:53,106 --> 00:27:55,194 It's scary to think that that could 674 00:27:55,195 --> 00:27:56,978 make an impact on this challenge. 675 00:27:56,979 --> 00:27:58,632 Polenta stirring. 676 00:27:58,633 --> 00:28:00,242 Thank you! 677 00:28:00,243 --> 00:28:02,027 It's a rule in every southern kitchen. 678 00:28:02,028 --> 00:28:03,419 You never walk past the grits and not stir it. 679 00:28:03,420 --> 00:28:04,944 I love that. 680 00:28:10,906 --> 00:28:12,690 Massimo, are you familiar with the dish 681 00:28:12,691 --> 00:28:13,995 you're making today, chef? 682 00:28:13,996 --> 00:28:15,693 I'm going to try and make 683 00:28:15,694 --> 00:28:18,217 a salt soft crust for the chicken. 684 00:28:18,218 --> 00:28:22,090 The salt crust captures steam and whatever you cook in 685 00:28:22,091 --> 00:28:25,137 there just turns out to be juicy in theory. 686 00:28:25,138 --> 00:28:26,747 I'm going to be doing something very, 687 00:28:26,748 --> 00:28:28,227 very, very, very dangerous. 688 00:28:28,228 --> 00:28:30,751 I'm going against a rule that I had, 689 00:28:30,752 --> 00:28:33,449 which was not to do something for the first time on Top Chef. 690 00:28:33,450 --> 00:28:35,495 Now, I've done it before, but with vegetables. 691 00:28:35,496 --> 00:28:37,062 But a real protein? 692 00:28:37,063 --> 00:28:38,890 I could embarrass myself in front of a bunch 693 00:28:38,891 --> 00:28:40,239 of chefs I look up to. 694 00:28:40,240 --> 00:28:41,501 How's that salt crust looking, chef? 695 00:28:41,502 --> 00:28:42,894 We'll see. 696 00:28:42,895 --> 00:28:44,940 Won't know until the last minute. 697 00:28:51,599 --> 00:28:53,862 Happy shucking. 698 00:28:54,820 --> 00:28:56,124 I'm shucking these peas. 699 00:28:56,125 --> 00:28:58,170 Obviously, it's a labor-intensive task, 700 00:28:58,171 --> 00:29:00,259 but I think it adds to the texture of the dish. 701 00:29:00,260 --> 00:29:02,174 I feel like typically we have somebody for this. 702 00:29:02,175 --> 00:29:04,002 Now, it's just Tristen and I. 703 00:29:04,003 --> 00:29:06,396 I don't have people to do this. I am the people. 704 00:29:09,051 --> 00:29:11,837 -44 minutes! -Behind. 705 00:29:13,490 --> 00:29:15,578 Smooshing some baked sweet potatoes. 706 00:29:15,579 --> 00:29:18,364 This just brings me so many memories of winter 707 00:29:18,365 --> 00:29:20,540 in Beijing with my grandma and my grandpa, 708 00:29:20,541 --> 00:29:23,499 having rosy cheeks and eating hot sweet potato on the road. 709 00:29:23,500 --> 00:29:26,241 Dumpling wrappers. Or the collard greens. 710 00:29:26,242 --> 00:29:29,418 And representative of where I live now, which is the South. 711 00:29:29,419 --> 00:29:31,638 Turning that into a dumpling that's wrapped in 712 00:29:31,639 --> 00:29:34,815 collard greens, I feel like brings my two worlds together. 713 00:29:34,816 --> 00:29:37,644 I'm going to put in my tiny dumpling. 714 00:29:37,645 --> 00:29:39,646 These are damn tedious. 715 00:29:39,647 --> 00:29:41,256 Whee! 716 00:29:41,257 --> 00:29:43,912 Oh-- Oh. That's pain in the ass. 717 00:29:46,088 --> 00:29:47,436 Smells good in here. 718 00:29:47,437 --> 00:29:49,482 Smells like all the seasons. 719 00:29:49,483 --> 00:29:50,831 Hello, judges. 720 00:29:50,832 --> 00:29:52,355 - Hey, chefs. -Wow. 721 00:29:53,052 --> 00:29:55,184 - I like this. - Wintery. 722 00:29:58,622 --> 00:30:00,841 This is our last meal here in Toronto. 723 00:30:00,842 --> 00:30:02,408 - Cheers. -Cheers. 724 00:30:02,409 --> 00:30:03,539 For being here. 725 00:30:03,540 --> 00:30:04,976 Toronto has treated us really well. 726 00:30:04,977 --> 00:30:06,586 Yes, Canada. 727 00:30:09,895 --> 00:30:11,678 Vinny, what are you doing that for? 728 00:30:11,679 --> 00:30:13,506 I'm grinding the lamb. 729 00:30:13,507 --> 00:30:15,987 Sustainability is not just about the freshest ingredients. 730 00:30:15,988 --> 00:30:17,292 It's utilizing the entire product, 731 00:30:17,293 --> 00:30:18,816 making sure nothing goes to waste. 732 00:30:18,817 --> 00:30:21,296 So, I can use the lamb, turn it into a filling 733 00:30:21,297 --> 00:30:23,298 for a dumpling, then use all the remaining 734 00:30:23,299 --> 00:30:25,344 bones and all the trimming for the consommé. 735 00:30:25,345 --> 00:30:27,826 Adding a little lamb to that broth. 736 00:30:29,131 --> 00:30:31,350 CÉSAR: They're nice and a little sweet, a little bit of tartness. 737 00:30:31,351 --> 00:30:34,092 So, I need something kind of creamy, a little nutty. 738 00:30:34,093 --> 00:30:36,485 Fill them up with a pistachio cream. 739 00:30:36,486 --> 00:30:38,966 I just want to give it a kiss of smoke. 740 00:30:38,967 --> 00:30:41,404 Kind of like a summer grill situation. 741 00:30:42,623 --> 00:30:43,929 Ten minutes! 742 00:30:46,235 --> 00:30:50,891 I can only guesstimate how long the cooking time will take. 743 00:30:50,892 --> 00:30:52,676 I'm scared. 744 00:30:54,722 --> 00:30:56,202 Whoa. 745 00:31:08,779 --> 00:31:09,954 Is it beautiful, chef? 746 00:31:09,955 --> 00:31:11,607 Looking good. 747 00:31:11,608 --> 00:31:16,438 Not to my surprise, it is absolutely perfect. 748 00:31:16,439 --> 00:31:18,788 Next, I'm going to grill these cabbage that was 749 00:31:18,789 --> 00:31:20,138 cooking inside the chicken. 750 00:31:20,139 --> 00:31:21,488 And then start plating. 751 00:31:26,928 --> 00:31:29,147 Winter interpretation can be very different depending 752 00:31:29,148 --> 00:31:30,626 obviously where you're from. 753 00:31:30,627 --> 00:31:32,454 Canadians aren't scared of winter. 754 00:31:32,455 --> 00:31:34,282 There's so much about the culture of 755 00:31:34,283 --> 00:31:35,893 eating in Canada that revolves around winter, 756 00:31:35,894 --> 00:31:38,287 because it has to, so you might as well embrace it. 757 00:31:39,941 --> 00:31:42,552 There you go, you know, you just got to use the right tools. 758 00:31:43,031 --> 00:31:45,815 Making a vegetarian dish, having people not miss any 759 00:31:45,816 --> 00:31:48,209 proteins or meat at all, is a hard thing to do. 760 00:31:48,210 --> 00:31:49,950 Five minutes. 761 00:31:49,951 --> 00:31:54,041 Instead of bonito in my mushroom dashi, I'm using dulse seaweed. 762 00:31:54,042 --> 00:31:55,782 Dulse's slightly smoky. 763 00:31:55,783 --> 00:31:58,176 I'm hoping it will give like that same kind 764 00:31:58,177 --> 00:32:00,352 of bonito-y kind of vibe to the dashi. 765 00:32:00,353 --> 00:32:03,225 I hope they like it. 766 00:32:03,922 --> 00:32:05,487 I'm shaking really hard. 767 00:32:05,488 --> 00:32:09,013 I have uncontrollable shakes, as I should. 768 00:32:09,014 --> 00:32:10,319 Holy smokes. 769 00:32:16,108 --> 00:32:18,675 - Wow, nice dish - Thank you, chef. 770 00:32:21,678 --> 00:32:23,984 -Thank you. -Oh, fantastic. 771 00:32:23,985 --> 00:32:25,420 Pardon my reach. 772 00:32:25,421 --> 00:32:27,554 -Pour it right in? -Yes, ma'am. 773 00:32:30,078 --> 00:32:32,210 - How's the hair? - Beautiful, chef. 774 00:32:32,211 --> 00:32:34,126 - Gorgeous. -Never seems to move. 775 00:32:34,604 --> 00:32:38,259 So, in Montreal, we don't hide from the cold. 776 00:32:38,260 --> 00:32:39,826 We celebrate it. 777 00:32:39,827 --> 00:32:41,306 We may eat a little heavier. 778 00:32:41,307 --> 00:32:42,829 We may eat a little more, drink a little more, 779 00:32:42,830 --> 00:32:44,570 - make love a little more. -Okay, yeah. 780 00:32:44,571 --> 00:32:47,182 - That's good. Why not? - All right. 781 00:32:47,878 --> 00:32:49,879 I decided to do something I grew up with, 782 00:32:49,880 --> 00:32:52,186 with a technique that I did for the first time. 783 00:32:52,187 --> 00:32:54,493 This is poulet poché sauce crème. 784 00:32:54,494 --> 00:32:57,322 I fluffed the sauce with a sauce poulet, 785 00:32:57,323 --> 00:32:59,889 and the chicken cooked in a salt crust. 786 00:32:59,890 --> 00:33:01,543 Shuai? 787 00:33:01,544 --> 00:33:03,806 Winter always reminds me of having hot pot with my family. 788 00:33:03,807 --> 00:33:06,679 So today, I made a "last bowl of hot pot" 789 00:33:06,680 --> 00:33:09,725 with Montreal hard squash, the sweet potato dumpling made 790 00:33:09,726 --> 00:33:12,467 with collard green wrappers, fried enoki mushrooms. 791 00:33:12,468 --> 00:33:15,166 The broth itself is a mushroom dashi, 792 00:33:15,167 --> 00:33:17,907 and then celery root in the egg as well. 793 00:33:17,908 --> 00:33:19,257 These are both really good. 794 00:33:19,258 --> 00:33:20,737 - Nice job. -Thank you, chefs. 795 00:33:21,477 --> 00:33:22,825 -Delicious. Thank you. - Thank you. 796 00:33:22,826 --> 00:33:24,740 Why don't we start with Shuai? 797 00:33:24,741 --> 00:33:27,874 I can drink this broth just as my morning water. 798 00:33:27,875 --> 00:33:29,919 - Morning water. - Yeah. 799 00:33:29,920 --> 00:33:32,052 It was magnificent. It's deep and rich. 800 00:33:32,053 --> 00:33:33,575 I'll remember forever the squash. 801 00:33:33,576 --> 00:33:36,622 That crunchiness and softness of the squash. 802 00:33:36,623 --> 00:33:38,624 I love the contrast in one dish. 803 00:33:38,625 --> 00:33:40,234 I agree. You know, there's so much going on, 804 00:33:40,235 --> 00:33:41,627 - so much work in this bowl. - Yeah. 805 00:33:41,628 --> 00:33:43,237 I mean, the celery root tofu... 806 00:33:43,238 --> 00:33:45,065 A beggar's purse just beautifully done. 807 00:33:45,066 --> 00:33:48,330 And all the components in here are reflective of winter. 808 00:33:51,203 --> 00:33:52,594 - That's delicious. - Thanks. 809 00:33:52,595 --> 00:33:54,248 What did you think of Massimo's dish? 810 00:33:54,249 --> 00:33:56,772 Flavor component on using all the poulet. 811 00:33:56,773 --> 00:33:59,558 Obviously, very technical part of it. 812 00:33:59,559 --> 00:34:02,430 Cooking it in the salt crust retained so much moisture, 813 00:34:02,431 --> 00:34:06,608 and that farce with the chicken thigh was seasoned beautifully. 814 00:34:06,609 --> 00:34:10,786 It was nice. Technically, everything cooked properly. 815 00:34:10,787 --> 00:34:14,921 While I enjoyed the taste, there's something missing 816 00:34:14,922 --> 00:34:17,445 to make it more comforting. 817 00:34:17,446 --> 00:34:19,099 -It could be a potato. -Yes. 818 00:34:19,100 --> 00:34:22,190 One more thing that's going to link winter to the dish. 819 00:34:23,148 --> 00:34:24,539 Oh, my God. 820 00:34:24,540 --> 00:34:26,106 Come on, come on. You [bleep]. You did it. 821 00:34:26,107 --> 00:34:27,760 - You know you did it. - Oh, man. 822 00:34:27,761 --> 00:34:29,414 Good job. Good job, brother. 823 00:34:29,415 --> 00:34:31,677 These crispy polenta look cute. 824 00:34:31,678 --> 00:34:34,681 - Ten minutes, Vinny. -Yep. 825 00:34:35,682 --> 00:34:38,511 Be a chef, they said. It'll be so fun, they said. 826 00:34:39,033 --> 00:34:41,904 Spaetzle can be a little bit bigger, 827 00:34:41,905 --> 00:34:46,605 but I'm going to treat them like a super buttery risotto. 828 00:34:46,606 --> 00:34:49,608 They're cuter. You know how I feel about cute things. 829 00:34:49,609 --> 00:34:51,872 "My name's Lana. I make cute food." 830 00:34:52,394 --> 00:34:54,396 This is going to be my life for a little bit. 831 00:34:56,268 --> 00:34:57,703 Just under four minutes. 832 00:34:57,704 --> 00:34:58,922 Yes. 833 00:34:59,488 --> 00:35:02,403 To match the fish, I'm going to use a little bit of trout roe. 834 00:35:02,404 --> 00:35:04,753 That usually comes in existence in 835 00:35:04,754 --> 00:35:07,234 the springtime during breeding migration. 836 00:35:07,235 --> 00:35:10,411 So I'm really just trying to evoke spring the best I can. 837 00:35:10,412 --> 00:35:12,197 Two minutes, Vinny. 838 00:35:14,024 --> 00:35:15,547 I'm getting down to the wire here. 839 00:35:15,548 --> 00:35:17,157 Once I make sure that the dumplings are 840 00:35:17,158 --> 00:35:19,159 cooked through, it's a last-minute ditch to get 841 00:35:19,160 --> 00:35:20,291 everything in the plate. 842 00:35:20,292 --> 00:35:21,335 Thirty seconds. 843 00:35:21,336 --> 00:35:22,510 Some of them are sticking, 844 00:35:22,511 --> 00:35:23,642 which is adding to the time 845 00:35:23,643 --> 00:35:25,034 that I don't necessarily have. 846 00:35:25,035 --> 00:35:26,341 Eighteen seconds. 847 00:35:33,479 --> 00:35:35,350 Ah, you [bleep]. 848 00:35:36,699 --> 00:35:38,178 Timing gets the best of me, 849 00:35:38,179 --> 00:35:39,527 and I don't get to garnish all these dumplings. 850 00:35:39,528 --> 00:35:41,007 It's super frustrating. 851 00:35:41,008 --> 00:35:43,183 I kind of want to run my head through a---ing 852 00:35:43,184 --> 00:35:44,229 wall right now. 853 00:35:53,760 --> 00:35:56,936 Oh my gosh. We're ready for spring. 854 00:35:56,937 --> 00:35:58,460 Thank you. 855 00:35:59,635 --> 00:36:01,680 - Thank you. Okay. - Oh. 856 00:36:01,681 --> 00:36:04,466 - I'm missing the radish. -I am too. 857 00:36:05,815 --> 00:36:07,599 Tristen, let's start with you. 858 00:36:07,600 --> 00:36:09,557 The only time I've ever really had to play with spring 859 00:36:09,558 --> 00:36:11,255 stuff is when I was in Sweden and Scandinavia. 860 00:36:11,256 --> 00:36:14,214 So this is a caraflex cabbage that's been roasted and charred. 861 00:36:14,215 --> 00:36:17,957 Inside is spring new potatoes with smoked lake fish. 862 00:36:17,958 --> 00:36:19,611 I didn't waste anything. 863 00:36:19,612 --> 00:36:21,134 Even the bones from the fish 864 00:36:21,135 --> 00:36:22,962 went into making my butter sauce. 865 00:36:22,963 --> 00:36:24,224 The trout roll. 866 00:36:24,225 --> 00:36:25,878 You knew that was a salty trout roll, right? 867 00:36:25,879 --> 00:36:27,967 Yeah. I tried not to put too much, though. 868 00:36:27,968 --> 00:36:30,188 Okay. Thank you. 869 00:36:30,623 --> 00:36:32,101 Vinny, tell us about your dish, please. 870 00:36:32,102 --> 00:36:33,364 I made a lamb dumpling 871 00:36:33,365 --> 00:36:35,235 with a morel mushroom consomme, 872 00:36:35,236 --> 00:36:38,804 enoki mushrooms just raw, and some shucked English peas. 873 00:36:38,805 --> 00:36:40,197 I'm originally from New York, 874 00:36:40,198 --> 00:36:42,155 so there it's a more traditional spring. 875 00:36:42,156 --> 00:36:43,852 Moving out into Napa Valley, 876 00:36:43,853 --> 00:36:46,377 you see spring items as soon as February. 877 00:36:46,378 --> 00:36:47,769 So I wanted to try and do that 878 00:36:47,770 --> 00:36:49,031 little bridge, more of a rich consomme 879 00:36:49,032 --> 00:36:50,642 going into the lighter spring items. 880 00:36:50,643 --> 00:36:52,209 How did you compose this soup? 881 00:36:52,210 --> 00:36:54,820 Basically, any trim, offcuts, from the preparation 882 00:36:54,821 --> 00:36:57,997 of the farce went into the preparation of the consomme. 883 00:36:57,998 --> 00:37:00,740 - Thank you, chefs. -Thank you. 884 00:37:01,523 --> 00:37:03,307 What did you think of Tristen's dish? 885 00:37:03,308 --> 00:37:06,962 Overall, great execution, but the sauce is just over-seasoned. 886 00:37:06,963 --> 00:37:08,790 You know, punching in with salt is... 887 00:37:08,791 --> 00:37:10,618 I felt very uncomfortable with that. 888 00:37:10,619 --> 00:37:12,098 I find the potato under-seasoned. 889 00:37:12,099 --> 00:37:13,839 Yes, exactly. I was going to say that. 890 00:37:13,840 --> 00:37:15,275 There's, like, no salt on it. 891 00:37:15,276 --> 00:37:17,843 I was really confused about that, but I decided 892 00:37:17,844 --> 00:37:19,323 to just go ahead and use the sauce 893 00:37:19,324 --> 00:37:20,759 to my advantage with the potato. 894 00:37:20,760 --> 00:37:22,414 That's where it all came together for me. 895 00:37:23,197 --> 00:37:26,286 His comment makes me think maybe I over-seasoned. 896 00:37:26,287 --> 00:37:27,723 How's this taste? 897 00:37:29,334 --> 00:37:30,595 It's bright. 898 00:37:30,596 --> 00:37:32,031 How did you like Vinny's dish? 899 00:37:32,032 --> 00:37:34,860 It was a very pretty, springy dish to me. 900 00:37:34,861 --> 00:37:37,123 Technically, the dumpling was nicely made, 901 00:37:37,124 --> 00:37:41,519 but I was missing some components to make it complete. 902 00:37:41,520 --> 00:37:43,521 Like, yes, I am spring. 903 00:37:43,522 --> 00:37:45,392 There is an aggressiveness to the consomme. 904 00:37:45,393 --> 00:37:47,046 It had a funk to it. 905 00:37:47,047 --> 00:37:48,395 You put all the scrap lamb in it. 906 00:37:48,396 --> 00:37:49,701 That's what you're getting. 907 00:37:49,702 --> 00:37:51,790 I felt like it overpowered the dish. 908 00:37:51,791 --> 00:37:53,139 Did you have the radishes on your plate? 909 00:37:53,140 --> 00:37:54,706 - No, I didn't. - I had no radish. 910 00:37:54,707 --> 00:37:56,055 Oh, you guys actually didn't get it. 911 00:37:56,056 --> 00:37:57,709 No, a lot of us didn't get radish. 912 00:37:57,710 --> 00:37:59,929 I screwed myself. It's a tough one. 913 00:38:06,806 --> 00:38:09,025 I just got to portion this and start plating. 914 00:38:09,852 --> 00:38:11,549 20 minutes, love. Let's go. 915 00:38:11,550 --> 00:38:13,377 20 minutes! 916 00:38:13,378 --> 00:38:14,813 I used all the butter that I got. 917 00:38:14,814 --> 00:38:17,424 Needs a little salt. Bailey, how you doing? 918 00:38:17,425 --> 00:38:20,297 Making my marinade for my agrodolce. 919 00:38:20,298 --> 00:38:23,517 Pomegranate molasses, maple syrup, Calabrian chilies. 920 00:38:23,518 --> 00:38:25,954 I want my agrodolce to be in your face. 921 00:38:25,955 --> 00:38:29,698 Flavor bomb. It could be polarizing. 922 00:38:31,221 --> 00:38:32,571 So close! 923 00:38:33,006 --> 00:38:35,443 Get it, Cesar! 924 00:38:37,010 --> 00:38:39,577 I'm going for bright colors. The bright yellow in the corn, 925 00:38:39,578 --> 00:38:41,143 the bright green in the dill, 926 00:38:41,144 --> 00:38:43,450 the pop of reds from the tomatoes. 927 00:38:43,451 --> 00:38:44,582 To me, it screams summer. 928 00:38:44,583 --> 00:38:45,844 This is a really nice challenge, 929 00:38:45,845 --> 00:38:47,889 something I connect with very well. 930 00:38:54,810 --> 00:38:56,508 It's summertime. 931 00:38:58,727 --> 00:39:00,685 - CÉSAR: Hi, everyone. -Hello. 932 00:39:00,686 --> 00:39:02,121 CÉSAR: Welcome to summer in Chicago. 933 00:39:02,122 --> 00:39:03,905 These are all things I grow in my garden. 934 00:39:03,906 --> 00:39:06,734 This is a corn gazpacho, lightly smoked cherry tomatoes 935 00:39:06,735 --> 00:39:08,736 that have been filled with pistachio cream, 936 00:39:08,737 --> 00:39:10,782 and a lightly poached lobster. 937 00:39:10,783 --> 00:39:12,828 - Great. Thank you, César. - Thank you, chef. 938 00:39:13,960 --> 00:39:15,961 Gail, what did you think of Cesar's dish? 939 00:39:15,962 --> 00:39:18,398 I wish the corn was sweeter, because I actually 940 00:39:18,399 --> 00:39:22,315 don't taste the true delicious sweet corn flavor. 941 00:39:22,316 --> 00:39:25,274 For me, saving César's dish is the smoked tomato, 942 00:39:25,275 --> 00:39:26,798 because it's actually bringing a flavor. 943 00:39:26,799 --> 00:39:28,452 It's bringing dimension. 944 00:39:28,453 --> 00:39:30,932 But you can't tell me lobster, and that's what I get. 945 00:39:30,933 --> 00:39:34,763 I wish it would have said little bitty piece of chilled lobster. 946 00:39:36,939 --> 00:39:39,680 But I thought the nuts and this cream sauce, 947 00:39:39,681 --> 00:39:41,682 I thought it was a pretty good combination. 948 00:39:41,683 --> 00:39:43,162 I liked it, too. 949 00:39:43,163 --> 00:39:44,903 It's a good dish, but you want to excite people. 950 00:39:44,904 --> 00:39:46,731 I agree with Antonio. At this stage of the game, 951 00:39:46,732 --> 00:39:48,734 you want to try to wow us. 952 00:39:51,258 --> 00:39:52,651 Seven minutes, babe. 953 00:39:53,782 --> 00:39:55,130 You already starting to plate up? 954 00:39:55,131 --> 00:39:56,610 Yeah. I am, bubba. 955 00:39:56,611 --> 00:39:58,830 These are sauerkraut compressed apples. 956 00:39:58,831 --> 00:40:01,180 The juice from the sauerkraut is like a nice pop. 957 00:40:01,181 --> 00:40:02,486 Nice. 958 00:40:02,487 --> 00:40:05,140 I'm glad I decided to go in a route that is me. 959 00:40:05,141 --> 00:40:06,707 I'm sure my dad would be happy 960 00:40:06,708 --> 00:40:08,405 that I'm doing something for my German side. 961 00:40:08,406 --> 00:40:09,884 Two minutes. Oh, my God. 962 00:40:09,885 --> 00:40:11,451 Oh, I need one more. 963 00:40:11,452 --> 00:40:14,454 I have channeled my calm in this competition somehow. 964 00:40:14,455 --> 00:40:15,716 I don't know. 965 00:40:15,717 --> 00:40:17,936 In general, I'm a big overthinker, 966 00:40:17,937 --> 00:40:21,026 but as this competition continues, 967 00:40:21,027 --> 00:40:25,378 I find myself feeling more clear-headed. 968 00:40:25,379 --> 00:40:26,945 One more roatsy-toasy. 969 00:40:26,946 --> 00:40:29,251 Nobody there, nobody there. 970 00:40:29,252 --> 00:40:30,515 That looks cute. 971 00:40:31,385 --> 00:40:33,909 Cute. This is cute. Okay. 972 00:40:39,524 --> 00:40:41,264 It's time for fall. 973 00:40:42,309 --> 00:40:44,876 My personal favorite season. Weather-wise. 974 00:40:44,877 --> 00:40:46,704 -Sweater-weather. - Sweater-weather. 975 00:40:46,705 --> 00:40:49,185 They both look and feel very fall. 976 00:40:51,144 --> 00:40:53,232 I saw all these beautiful squash, 977 00:40:53,233 --> 00:40:55,800 and I was really inspired by it. So, in this agrodolce, 978 00:40:55,801 --> 00:40:57,541 I have the honey nut, curry squash, 979 00:40:57,542 --> 00:41:01,109 kabocha squash, and some acorn, and then Calabrian chile, 980 00:41:01,110 --> 00:41:03,416 crispy polenta, smoked labneh. 981 00:41:03,417 --> 00:41:04,983 I like. 982 00:41:04,984 --> 00:41:06,419 Lana? 983 00:41:06,420 --> 00:41:09,291 I did a butternut squash spaetzle, sauteed kielbasa, 984 00:41:09,292 --> 00:41:12,207 and apples compressed with sauerkraut juice. 985 00:41:12,208 --> 00:41:13,731 My father's side is from Germany. 986 00:41:13,732 --> 00:41:15,254 This is kind of an ode to that. 987 00:41:15,255 --> 00:41:16,951 Even with the sauce, I, like, cooked it down 988 00:41:16,952 --> 00:41:18,387 with a little bit of beer. 989 00:41:18,388 --> 00:41:19,563 Supposed to be giving, like, 990 00:41:19,564 --> 00:41:21,129 very Oktoberfest, fall vibes. 991 00:41:21,130 --> 00:41:23,828 - Thank you, chefs. - Thank you so much. 992 00:41:23,829 --> 00:41:26,047 What did you think of Bailey's dish? 993 00:41:26,048 --> 00:41:30,705 My first bite, holy cow, I just got hit by a baseball bat. 994 00:41:31,445 --> 00:41:32,707 Whoa. 995 00:41:38,147 --> 00:41:39,800 What did you think of Bailey's dish? 996 00:41:39,801 --> 00:41:44,718 My first bite, holy cow, I just got hit by a baseball bat. 997 00:41:44,719 --> 00:41:46,154 I was like, what is this? 998 00:41:46,155 --> 00:41:48,548 All this saltiness, acidity on these spices. 999 00:41:48,549 --> 00:41:51,464 The agrodolce is aggressive, but I like it because I think 1000 00:41:51,465 --> 00:41:53,074 the squash is really rich, and then you got 1001 00:41:53,075 --> 00:41:54,815 the fat off the fried brussel sprouts, 1002 00:41:54,816 --> 00:41:57,078 and you mix with the labneh, the labneh cools it all down. 1003 00:41:57,079 --> 00:41:58,515 I actually like this dish. 1004 00:41:58,516 --> 00:42:00,429 Bailey's dish is my favorite dish of the day. 1005 00:42:00,430 --> 00:42:03,520 That acidity just hit, but it also hit with, like, spice. 1006 00:42:03,521 --> 00:42:05,260 It just surprised me in every way, 1007 00:42:05,261 --> 00:42:07,306 but it also satisfied me in every way as well. 1008 00:42:07,307 --> 00:42:10,048 Listen, I hear you, but Bailey's dish 1009 00:42:10,049 --> 00:42:11,832 feels like a condiment, not a dish to me. 1010 00:42:11,833 --> 00:42:15,183 It's very good, but I do agree that there's something missing, 1011 00:42:15,184 --> 00:42:19,318 a little bit like somebody with a tuxedo and shorts. 1012 00:42:19,319 --> 00:42:21,321 We do that a lot around here, actually. 1013 00:42:23,018 --> 00:42:25,150 What did you think of Lana's spaetzle dish? 1014 00:42:25,151 --> 00:42:27,805 Lana's dish definitely reflected fall to me. 1015 00:42:27,806 --> 00:42:29,110 It could have been a smaller dish. 1016 00:42:29,111 --> 00:42:31,809 It is heavy, and it is monotonous, 1017 00:42:31,810 --> 00:42:33,462 but it tastes really good. 1018 00:42:33,463 --> 00:42:36,770 The kielbasa is infused somehow in the squash, cream. 1019 00:42:36,771 --> 00:42:38,380 Flavor-wise, it's fine. Seasoned well. 1020 00:42:38,381 --> 00:42:40,208 There's a lot of little things happening here, 1021 00:42:40,209 --> 00:42:41,732 but I think it's very telling that this is 1022 00:42:41,733 --> 00:42:43,385 a spaetzle dish, and no one's mentioned spaetzle once. 1023 00:42:43,386 --> 00:42:45,039 There's more garnish than spaetzle in here. 1024 00:42:45,040 --> 00:42:46,519 Because everything was diced up really small, 1025 00:42:46,520 --> 00:42:48,477 it all just kind of ate the same, 1026 00:42:48,478 --> 00:42:51,743 so there was no relief whatsoever. 1027 00:42:53,614 --> 00:42:56,269 You know, overall, we had some really standout dishes. 1028 00:42:56,965 --> 00:42:59,140 Fred, Fisun, and Punkie, thank you 1029 00:42:59,141 --> 00:43:01,621 for being here, lending a lot of great words. 1030 00:43:01,622 --> 00:43:04,015 - Oh, thank you for having me. - Thank you very much. 1031 00:43:04,016 --> 00:43:05,930 Are we eliminating somebody today? 1032 00:43:05,931 --> 00:43:07,540 - Yeah, of course. - Oh, [bleep]. 1033 00:43:07,541 --> 00:43:09,325 It's what we do. 1034 00:43:10,588 --> 00:43:13,067 Certainly a lot to discuss, both on the tops 1035 00:43:13,068 --> 00:43:15,635 and the bottoms, so Judges' Table? 1036 00:43:15,636 --> 00:43:17,290 -Okay. - Okay. 1037 00:43:21,120 --> 00:43:23,208 CÉSAR: So, how did everyone's seasons go? 1038 00:43:23,209 --> 00:43:25,906 The dish, I was happy with the dish, but now we're in stew, 1039 00:43:25,907 --> 00:43:28,822 and now it's time to question everything. 1040 00:43:28,823 --> 00:43:30,432 Now it's time to stew. 1041 00:43:30,433 --> 00:43:32,652 So this morning, I read a note from my wife, 1042 00:43:32,653 --> 00:43:35,612 so I felt very motivated, and I felt good cooking 1043 00:43:35,613 --> 00:43:38,223 this food today because it was very much me. 1044 00:43:38,224 --> 00:43:40,704 - That's so cute. -L'amour! 1045 00:43:40,705 --> 00:43:42,184 L'amour. 1046 00:43:54,501 --> 00:43:59,853 Massimo, Shuai, and Bailey, please stay here. 1047 00:43:59,854 --> 00:44:01,464 The rest of you can move to the side. 1048 00:44:07,296 --> 00:44:09,254 The three of you are standing here 1049 00:44:09,255 --> 00:44:12,474 because you had our favorite dishes of the day. 1050 00:44:12,475 --> 00:44:13,868 Congratulations. 1051 00:44:17,306 --> 00:44:20,048 Massimo, let's start with you. How did the day go for you? 1052 00:44:20,701 --> 00:44:22,093 I had a good cook today. 1053 00:44:22,094 --> 00:44:24,662 We're cooking for Montreal royalty. 1054 00:44:25,097 --> 00:44:26,663 If ten years ago, I would have been told 1055 00:44:26,664 --> 00:44:29,013 I'd be in the same room as everybody that was present 1056 00:44:29,014 --> 00:44:30,971 today, I wouldn't believe you. 1057 00:44:30,972 --> 00:44:33,801 The chicken was exceptionally well-cooked. 1058 00:44:34,497 --> 00:44:36,847 The balance of the vegetables, the balance of the chicken, 1059 00:44:36,848 --> 00:44:39,806 the balance of the sauce is not because 1060 00:44:39,807 --> 00:44:41,156 you're from Montreal, buddy. 1061 00:44:41,591 --> 00:44:44,593 It's just that it was a really, really well-executed dish. 1062 00:44:44,594 --> 00:44:46,205 - Great, great job. - Thank you so much, Chef. 1063 00:44:46,814 --> 00:44:48,554 Shuai, how did the day go for you? 1064 00:44:48,555 --> 00:44:51,513 Pretty good. I just felt so motivated today. 1065 00:44:51,514 --> 00:44:52,993 I just needed to come here and cook. 1066 00:44:52,994 --> 00:44:54,300 That's one thing that I know how to do. 1067 00:44:54,822 --> 00:44:56,823 I think I finally got a sense of how you cook. 1068 00:44:56,824 --> 00:44:59,521 It seemed like a much freer dish, 1069 00:44:59,522 --> 00:45:01,567 like you were having fun, you were cooking. 1070 00:45:01,568 --> 00:45:03,482 You looked at the dish, there were so many 1071 00:45:03,483 --> 00:45:05,223 little pieces of it, and it was like a package. 1072 00:45:05,224 --> 00:45:07,573 Every bite was different, every bite had purpose, 1073 00:45:07,574 --> 00:45:10,010 everything was just beautifully executed. 1074 00:45:10,011 --> 00:45:11,795 I really did feel like this is the first time 1075 00:45:11,796 --> 00:45:14,667 on Top Chefthat I felt like myself cooking that dish. 1076 00:45:14,668 --> 00:45:17,278 Fred Morin said he will remember that squash 1077 00:45:17,279 --> 00:45:18,845 for the rest of his life. 1078 00:45:18,846 --> 00:45:20,542 - That's what he said. - Oh, wow. That's an honor. 1079 00:45:20,543 --> 00:45:22,762 Thank you so much. Thank you. 1080 00:45:22,763 --> 00:45:23,981 And Bailey? 1081 00:45:23,982 --> 00:45:25,722 I had fun today. 1082 00:45:25,723 --> 00:45:27,854 There was such a fascinating layer 1083 00:45:27,855 --> 00:45:29,682 of flavoring in your dish, 1084 00:45:29,683 --> 00:45:33,251 a real intensity in the squash, and then 1085 00:45:33,252 --> 00:45:36,123 there were these beautiful smoky and cooling notes in the labneh. 1086 00:45:36,124 --> 00:45:37,777 It was a dish like I haven't really seen before. 1087 00:45:37,778 --> 00:45:38,865 Thank you. 1088 00:45:38,866 --> 00:45:40,954 The polenta was just fantastic. 1089 00:45:40,955 --> 00:45:42,477 It was crispy, it wasn't greasy. 1090 00:45:42,478 --> 00:45:45,045 The agrodolce was aggressive, but I liked it. 1091 00:45:45,046 --> 00:45:46,568 I thought you had the richness from the squash 1092 00:45:46,569 --> 00:45:48,005 that actually held up against it. 1093 00:45:48,006 --> 00:45:50,050 It was very tasty, very interesting, 1094 00:45:50,051 --> 00:45:52,444 beautifully executed, so, nicely done. 1095 00:45:52,445 --> 00:45:54,099 Cool. 1096 00:45:55,056 --> 00:45:56,448 Antonio, as our guest judge, 1097 00:45:56,449 --> 00:45:58,232 you have the pleasure of announcing our winner. 1098 00:45:58,233 --> 00:46:02,062 The winning chef today gave us a delicious dish 1099 00:46:02,063 --> 00:46:03,717 and really connected to the season. 1100 00:46:05,284 --> 00:46:06,633 And the winner is... 1101 00:46:10,855 --> 00:46:12,552 Shuai. 1102 00:46:12,944 --> 00:46:14,467 Congratulations, Shuai. 1103 00:46:16,121 --> 00:46:17,599 Yay! Come here. 1104 00:46:17,600 --> 00:46:20,515 It was my first solo win as an Elimination Challenge. 1105 00:46:20,516 --> 00:46:22,126 It feels really good to win something 1106 00:46:22,127 --> 00:46:24,390 that's just my own, and making a hot pot. 1107 00:46:24,825 --> 00:46:27,261 Something so personal to me that's been with me 1108 00:46:27,262 --> 00:46:28,785 my whole entire life. 1109 00:46:28,786 --> 00:46:31,613 It's a very proud moment for me, being Chinese. 1110 00:46:31,614 --> 00:46:33,441 Shuai, you just won an advantage 1111 00:46:33,442 --> 00:46:36,009 going into the next Elimination Challenge. 1112 00:46:36,010 --> 00:46:37,794 Well, well done to all three of you. 1113 00:46:37,795 --> 00:46:39,926 - Thank you, Chef. - You can all step to the side. 1114 00:46:39,927 --> 00:46:41,363 Thank you. Thank you so much. 1115 00:46:43,975 --> 00:46:49,197 Tristen, Lana, Vinny, and César, you can all step forward. 1116 00:46:51,678 --> 00:46:53,722 Chefs, the four of you had our least favorite 1117 00:46:53,723 --> 00:46:56,509 dishes of the day, and one of you will be going home. 1118 00:47:05,474 --> 00:47:06,866 Tristen, let's start with you. 1119 00:47:06,867 --> 00:47:10,174 The potato and the fish, the ratio, was it equal? 1120 00:47:10,175 --> 00:47:13,655 I wanted it to be more on the veg side, 1121 00:47:13,656 --> 00:47:15,832 and the fish to just barely be in there. 1122 00:47:15,833 --> 00:47:17,791 The potatoes were completely bland. 1123 00:47:18,270 --> 00:47:19,879 There was just no seasoning at all. 1124 00:47:19,880 --> 00:47:21,838 Luckily, the sauce was slightly over seasoned, 1125 00:47:21,839 --> 00:47:23,535 so it did balance itself out a little bit. 1126 00:47:23,536 --> 00:47:26,364 I tried everything together at the time, 1127 00:47:26,365 --> 00:47:29,715 so the potatoes seemed seasoned to me. 1128 00:47:29,716 --> 00:47:33,588 I appreciate the sustainability, but I feel like when you 1129 00:47:33,589 --> 00:47:35,895 do too much on one plate and there's three sauces 1130 00:47:35,896 --> 00:47:37,897 with the other oil, it just gets very confusing. 1131 00:47:37,898 --> 00:47:39,507 Thank you so much. 1132 00:47:39,508 --> 00:47:41,945 Lana, when you cut all the garnishes 1133 00:47:41,946 --> 00:47:45,513 the same size as the spaetzle. Was that for what reason? 1134 00:47:45,514 --> 00:47:47,428 I mean, I guess I was hoping that you would kind of 1135 00:47:47,429 --> 00:47:49,387 - get a bite of everything. - Okay. 1136 00:47:49,388 --> 00:47:52,346 Because you cut everything to the same size, 1137 00:47:52,347 --> 00:47:54,131 it was very hard to differentiate 1138 00:47:54,132 --> 00:47:56,611 - texturally between everything. - Okay. 1139 00:47:56,612 --> 00:47:59,223 I like where you're going here. It felt very fall. 1140 00:47:59,224 --> 00:48:01,703 I just thought the spaetzle was a little on the soft side. 1141 00:48:01,704 --> 00:48:04,315 It just disappeared, and it's like a spaetzle dish, 1142 00:48:04,316 --> 00:48:06,535 and the worst part about the dish was spaetzle. 1143 00:48:07,667 --> 00:48:10,148 Vinny, what happened with the radish? 1144 00:48:11,236 --> 00:48:12,932 It was just a timing thing. 1145 00:48:12,933 --> 00:48:16,414 I mean, just boiled down, and I missed a few of the plates. 1146 00:48:16,415 --> 00:48:19,069 Did you taste the consomme on its own? 1147 00:48:19,070 --> 00:48:20,940 I tasted it afterward. It was seasoned. 1148 00:48:20,941 --> 00:48:22,420 It was definitely there. 1149 00:48:22,421 --> 00:48:25,162 Because it was so rich and heavily seasoned, 1150 00:48:25,163 --> 00:48:27,121 it overtook everything else. 1151 00:48:27,643 --> 00:48:29,644 I thought that the lamb was too punched up, 1152 00:48:29,645 --> 00:48:32,734 especially in the consomme, and I'm still not getting 1153 00:48:32,735 --> 00:48:34,432 a sense of who you are as a chef. 1154 00:48:34,433 --> 00:48:36,303 Like, this is a dish that anyone can make. 1155 00:48:36,304 --> 00:48:37,957 I know you have a point of view. 1156 00:48:37,958 --> 00:48:40,308 I'm just not seeing the season, I'm not seeing you. 1157 00:48:41,483 --> 00:48:43,702 César, how'd the day go for you? 1158 00:48:43,703 --> 00:48:45,269 I was excited to cook summer. 1159 00:48:45,270 --> 00:48:47,053 It reminded me of my garden. 1160 00:48:47,054 --> 00:48:49,447 All the ingredients I put on the plate is something I grow, 1161 00:48:49,448 --> 00:48:51,275 something I know that I like that goes well together. 1162 00:48:51,276 --> 00:48:52,885 Did you taste the corn itself? 1163 00:48:52,886 --> 00:48:54,539 I tasted it as I was seasoning it, yeah. 1164 00:48:54,540 --> 00:48:56,977 - Was it sweet? - A little bit sweet, yeah. 1165 00:48:57,412 --> 00:48:59,631 So the ratio of corn to the ground cherries 1166 00:48:59,632 --> 00:49:01,459 to the yellow peppers, what was that? 1167 00:49:01,460 --> 00:49:03,809 - Were they all equal? - It was almost equal, yeah. 1168 00:49:03,810 --> 00:49:05,725 All of us were looking for the sweetness. 1169 00:49:06,378 --> 00:49:08,858 Why did you decide to fill up the tomatoes? 1170 00:49:09,337 --> 00:49:10,990 I just thought a nice little creaminess 1171 00:49:10,991 --> 00:49:12,339 with that would be nice. 1172 00:49:12,340 --> 00:49:14,080 I don't think you needed it, because that nut 1173 00:49:14,081 --> 00:49:15,516 just gets in the way of those fresh flavors. 1174 00:49:15,517 --> 00:49:16,996 All these summer ingredients 1175 00:49:16,997 --> 00:49:19,129 didn't shine the way they normally should. 1176 00:49:19,130 --> 00:49:20,478 All right. 1177 00:49:20,479 --> 00:49:22,829 We're taking into account the Quickfires. 1178 00:49:23,438 --> 00:49:25,962 So between coming out first on the Quickfire, 1179 00:49:25,963 --> 00:49:29,357 and you didn't have a bad dish by any means, 1180 00:49:30,141 --> 00:49:33,100 it puts you in a place where we feel that you are safe. 1181 00:49:33,709 --> 00:49:37,016 So that means Tristen, Lana, or Vinny, 1182 00:49:37,017 --> 00:49:38,626 one of you will be going home. 1183 00:49:38,627 --> 00:49:41,194 All right, chefs. We'll call you back in a little bit. 1184 00:49:41,195 --> 00:49:42,892 Thank you. 1185 00:49:49,464 --> 00:49:51,335 Congrats, Shuai. 1186 00:49:51,336 --> 00:49:53,554 Thank you, chef. Thank you, chef. 1187 00:49:53,555 --> 00:49:56,253 Oh, man. It's not nice to be here 1188 00:49:56,254 --> 00:49:58,691 second week in a row, that's for sure. 1189 00:50:00,084 --> 00:50:01,867 You know, it's really clear that the chefs not only 1190 00:50:01,868 --> 00:50:04,696 struggled with execution, but also to highlight 1191 00:50:04,697 --> 00:50:06,263 the season that they were given. 1192 00:50:06,264 --> 00:50:08,395 I think in some of those cases, the technical flaws 1193 00:50:08,396 --> 00:50:09,744 are part of the reason why it didn't really 1194 00:50:09,745 --> 00:50:11,224 match up to the season either. 1195 00:50:11,225 --> 00:50:12,704 You know, I feel like I did 1196 00:50:12,705 --> 00:50:14,053 a dish that was very true to me, you know. 1197 00:50:14,054 --> 00:50:16,882 Lana's dish, I totally think it ate one note. 1198 00:50:16,883 --> 00:50:18,884 All this other stuff was happening inside, 1199 00:50:18,885 --> 00:50:20,712 yet you couldn't taste any of it at all. 1200 00:50:20,713 --> 00:50:23,236 That was the problem. Her dish felt lackluster. 1201 00:50:23,237 --> 00:50:24,890 But I think of the three, 1202 00:50:24,891 --> 00:50:27,675 Lana's made the most sense to her season. 1203 00:50:27,676 --> 00:50:29,895 For me, Lana is fine. 1204 00:50:29,896 --> 00:50:31,940 Of the three, I would happily eat Lana's again. 1205 00:50:31,941 --> 00:50:34,117 - Me too. - Oh, God. How are you doing? 1206 00:50:34,118 --> 00:50:37,511 I mean, this is my third time in the bottom at the judges' table. 1207 00:50:37,512 --> 00:50:39,339 It sucks, but it is worth it. 1208 00:50:39,340 --> 00:50:41,907 For me, Vinny's, it didn't feel 1209 00:50:41,908 --> 00:50:43,691 like spring, except for a couple peas thrown in there. 1210 00:50:43,692 --> 00:50:45,128 Now, consomme, which should have been 1211 00:50:45,129 --> 00:50:48,870 a lighter consomme for spring, was really lamby. 1212 00:50:48,871 --> 00:50:50,263 It overpowered everything in the bowl. 1213 00:50:50,264 --> 00:50:51,525 It was also salty. 1214 00:50:51,526 --> 00:50:53,615 - And smelly. - And smelly. 1215 00:50:53,963 --> 00:50:55,877 Vinny is good at taking the challenge 1216 00:50:55,878 --> 00:50:57,792 and, like, fitting a story into it. 1217 00:50:57,793 --> 00:51:00,143 I think this is where he got caught in the middle somewhere, 1218 00:51:00,144 --> 00:51:02,275 because he was like, sustainability, I'm going to add 1219 00:51:02,276 --> 00:51:03,798 lamb bones as opposed to thinking, 1220 00:51:03,799 --> 00:51:05,540 does this consomme need it? 1221 00:51:06,585 --> 00:51:09,457 I'm content. I wish you all the best of luck. 1222 00:51:09,979 --> 00:51:12,329 Once again, this has been surprise after surprise, 1223 00:51:12,330 --> 00:51:14,896 and we've seen people go home on their first time, like me, 1224 00:51:14,897 --> 00:51:16,333 today was my first time on the bottom. 1225 00:51:16,334 --> 00:51:17,508 You never know. 1226 00:51:17,509 --> 00:51:19,553 Tristen, I feel like it was just 1227 00:51:19,554 --> 00:51:21,120 under-seasoned potato. 1228 00:51:21,121 --> 00:51:22,556 I was just shocked a little bit 1229 00:51:22,557 --> 00:51:23,949 with that salty sauce. 1230 00:51:23,950 --> 00:51:25,559 It was so rich and heavy. 1231 00:51:25,560 --> 00:51:28,432 In this challenge, how does that tell the tale of spring? 1232 00:51:28,433 --> 00:51:30,782 That really buttery sauce. 1233 00:51:30,783 --> 00:51:33,090 I got to get good at Quickfire. I swear to God. 1234 00:51:33,394 --> 00:51:35,439 It hits different, for sure. 1235 00:51:35,440 --> 00:51:37,005 Let's just also point out that these chefs 1236 00:51:37,006 --> 00:51:39,747 were at the bottom of the Quickfire. 1237 00:51:39,748 --> 00:51:44,448 Vinny had made a foie goat cheese uncrusted sandwich. 1238 00:51:44,449 --> 00:51:46,014 Foie and goat cheese. 1239 00:51:46,015 --> 00:51:48,016 Why do you put foie gras and goat cheese together? 1240 00:51:48,017 --> 00:51:49,540 - I don't know. - And Tristen made 1241 00:51:49,541 --> 00:51:52,804 a hot dog soup with croissant in it. 1242 00:51:52,805 --> 00:51:55,023 I don't see the Quickfire saving anyone. 1243 00:51:55,024 --> 00:51:57,417 I think they're all very much equal right now. 1244 00:51:57,418 --> 00:51:59,376 - Yeah. - Yes, I agree. 1245 00:51:59,377 --> 00:52:01,508 - Well, do we have our answer? - Yes. 1246 00:52:01,509 --> 00:52:04,294 Let's bring the chefs back out here. 1247 00:52:13,695 --> 00:52:15,566 So chefs, the three of you have done 1248 00:52:15,567 --> 00:52:17,176 some great work all season long. 1249 00:52:17,177 --> 00:52:19,265 But this is the point in the competition 1250 00:52:19,266 --> 00:52:21,137 where exhaustion sets in. 1251 00:52:21,138 --> 00:52:23,182 And yet, this is the point where you need to summon up 1252 00:52:23,183 --> 00:52:25,663 as much strength as possible to push on through. 1253 00:52:25,664 --> 00:52:27,186 But unfortunately for one of you, 1254 00:52:27,187 --> 00:52:28,797 this is the end of the road. 1255 00:52:33,106 --> 00:52:36,369 Vinny, please pack your knives and go. 1256 00:52:36,370 --> 00:52:38,371 - Thank you. - Thank you, Vinny. 1257 00:52:38,372 --> 00:52:39,851 It was a pleasure. 1258 00:52:39,852 --> 00:52:42,507 Pleasure. Thank you guys. Thanks. 1259 00:52:44,639 --> 00:52:47,032 I got to show people who I am. 1260 00:52:47,033 --> 00:52:50,688 But my representation of food, I don't think 1261 00:52:50,689 --> 00:52:52,865 I fully got to do that, which is upsetting. 1262 00:52:54,693 --> 00:52:57,521 Oh. God damn it. 1263 00:52:57,522 --> 00:52:59,087 - Good luck, guy. - It was a pleasure, man. 1264 00:52:59,088 --> 00:53:01,960 Definitely disappointed in myself, but by no means 1265 00:53:01,961 --> 00:53:04,702 do I deserve to be here with the dish I created today. 1266 00:53:04,703 --> 00:53:06,747 I didn't pivot the way I probably should have. 1267 00:53:06,748 --> 00:53:08,488 - Thank you, guys. - Bye, Vinny. Thank you. 1268 00:53:08,489 --> 00:53:09,838 Love you all. 1269 00:53:10,274 --> 00:53:13,363 I've been pretty vocal about cooking for mentors, 1270 00:53:13,364 --> 00:53:15,060 and I think I've made them proud. 1271 00:53:15,061 --> 00:53:17,889 Now it's just a time to identify the food 1272 00:53:17,890 --> 00:53:19,892 I want to cook and push forward. 1273 00:53:22,286 --> 00:53:25,070 Next time onTop Chef. 1274 00:53:25,071 --> 00:53:26,376 Welcome to Calgary! 1275 00:53:26,377 --> 00:53:28,900 - Yahoo. - Yahoo! 1276 00:53:28,901 --> 00:53:30,685 Howdy. 1277 00:53:32,383 --> 00:53:33,949 Burnt pancake is no bueno. 1278 00:53:35,081 --> 00:53:36,081 Breakfast is up! 1279 00:53:36,082 --> 00:53:38,039 - Smoking hot. - It's amazing. 1280 00:53:38,040 --> 00:53:40,607 It's time to beef up the competition. 1281 00:53:40,608 --> 00:53:42,392 - I'm so excited. -Coming through, cold. 1282 00:53:42,393 --> 00:53:45,264 As usual, Tristen's making something delicious. 1283 00:53:45,265 --> 00:53:46,744 Sexy. 1284 00:53:46,745 --> 00:53:49,921 At this point, one misstep and you can go home. 1285 00:53:49,922 --> 00:53:51,444 - Wish me luck. - Pressure's on. 1286 00:53:51,445 --> 00:53:52,750 Four minutes. 1287 00:53:52,751 --> 00:53:56,233 To be here in the semifinals is crazy. 1288 00:53:56,842 --> 00:53:59,278 It was really well balanced. 1289 00:53:59,279 --> 00:54:00,627 It was beautiful. 1290 00:54:00,628 --> 00:54:03,501 I kinda think this dish is a showstopper. 1290 00:54:04,305 --> 00:55:04,784