"Top Chef" Cooking on the Edge

1 00:00:02,567 --> 00:00:04,264 Previously on Top Chef... 2 00:00:04,265 --> 00:00:06,440 Welcome to Restaurant Wars. 3 00:00:06,441 --> 00:00:08,225 - Yeah! - This is exciting. 4 00:00:09,139 --> 00:00:11,271 - We're open! - Let's go! 5 00:00:11,272 --> 00:00:12,663 - Let's do this. - Yep. 6 00:00:12,664 --> 00:00:13,882 It couldn't get more beautiful. 7 00:00:13,883 --> 00:00:15,405 Stunning. 8 00:00:15,406 --> 00:00:17,190 So Shuai is front of house. I haven't seen him. 9 00:00:17,191 --> 00:00:19,714 I thought he would be at the table greeting us. 10 00:00:19,715 --> 00:00:21,368 - They want three of each? - Yeah. 11 00:00:21,369 --> 00:00:22,804 Shuai, we have a problem. 12 00:00:22,805 --> 00:00:24,328 I know we're in the weeds. 13 00:00:26,852 --> 00:00:28,984 Mom. What's going on? 14 00:00:28,985 --> 00:00:30,768 My father, Russell, passed away. 15 00:00:30,769 --> 00:00:32,814 I was told to stay, and I listened to my parents. 16 00:00:32,815 --> 00:00:36,252 Phlora + Phauna, you had our favorite restaurant 17 00:00:36,253 --> 00:00:38,298 - of Restaurant Wars. - Oh, my God, we just won. 18 00:00:38,299 --> 00:00:39,908 -Tristen. -You've done dishes where 19 00:00:39,909 --> 00:00:41,997 they hit you on the head with big, bold flavors, 20 00:00:41,998 --> 00:00:43,651 and yet this was as subtle as it gets. 21 00:00:43,652 --> 00:00:45,131 That just shows range. 22 00:00:45,132 --> 00:00:48,482 The winning chef for us today is Tristen. 23 00:00:48,483 --> 00:00:49,918 Whoo! 24 00:00:51,877 --> 00:00:55,315 I'm the EC. Everything you guys have mentioned, 25 00:00:55,316 --> 00:00:56,707 it could have been fixed by me. 26 00:00:56,708 --> 00:00:58,579 Paula, please pack your knives and go. 27 00:00:58,580 --> 00:01:00,799 Thank you, chef. 28 00:01:02,975 --> 00:01:04,541 Seven chefs remain 29 00:01:04,542 --> 00:01:07,240 to compete in the ultimate culinary showdown. 30 00:01:07,241 --> 00:01:08,806 At stake for the winner, 31 00:01:08,807 --> 00:01:11,809 the largest prize package in Top Chefhistory. 32 00:01:11,810 --> 00:01:15,204 The grand prize of a quarter of a million dollars, 33 00:01:15,205 --> 00:01:16,510 furnished by Saratoga Spring Water, 34 00:01:16,511 --> 00:01:18,729 the official water of Top Chef. 35 00:01:18,730 --> 00:01:21,341 Delta Sky Miles Diamond Medallion status 36 00:01:21,342 --> 00:01:25,345 and $125,000 to spend on travel with Delta Airlines. 37 00:01:25,346 --> 00:01:27,521 A feature in Food & Winemagazine. 38 00:01:27,522 --> 00:01:29,827 An appearance at the Food & Wine Classic in Aspen. 39 00:01:29,828 --> 00:01:32,395 And for the first time ever, the winner of Top Chef 40 00:01:32,396 --> 00:01:34,658 will headline their own exclusive dinner 41 00:01:34,659 --> 00:01:37,400 at the historic James Beard House in New York. 42 00:01:37,401 --> 00:01:40,274 And the title of Top Chef. 43 00:01:47,498 --> 00:01:49,195 The magnificent seven. 44 00:01:49,196 --> 00:01:51,371 It's crazy to be this far, 45 00:01:51,372 --> 00:01:53,721 - yet still seem so... - Far? 46 00:01:53,722 --> 00:01:55,375 Far! 47 00:01:55,376 --> 00:01:57,377 At this point, my attitude has changed, 48 00:01:57,378 --> 00:02:00,162 and I'm doing it less for me and more in memory. 49 00:02:00,163 --> 00:02:03,557 The meaning of this competition has been a steadfast goal 50 00:02:03,558 --> 00:02:05,907 of trying to cook for representation, 51 00:02:05,908 --> 00:02:09,998 to create a step stone for people behind me. 52 00:02:09,999 --> 00:02:11,695 Since losing my father, Russell, 53 00:02:11,696 --> 00:02:14,089 in the middle of Restaurant Wars, 54 00:02:14,090 --> 00:02:16,483 it has changed. 55 00:02:16,484 --> 00:02:19,530 He said, "Make it worth it," so that's what I'm gonna do. 56 00:02:20,270 --> 00:02:21,705 I'm happy to cook today. 57 00:02:21,706 --> 00:02:24,405 Otherwise, I would have walked out the door. 58 00:02:30,628 --> 00:02:33,369 - Oh, why are they here? - Why are you guys all here? 59 00:02:33,370 --> 00:02:35,676 - Morning, chefs. -Oh, boy. 60 00:02:35,677 --> 00:02:36,938 Morning! 61 00:02:36,939 --> 00:02:38,461 Seeing Tom and Gail, I'm just like, 62 00:02:38,462 --> 00:02:40,202 "Oh, crap, what are we gonna get into now?" 63 00:02:40,203 --> 00:02:42,204 Something's intense about to happen. 64 00:02:42,205 --> 00:02:43,553 You might be a little surprised to see 65 00:02:43,554 --> 00:02:46,208 Tom and Gail this morning. Any guesses why? 66 00:02:46,209 --> 00:02:48,819 No, but it's scary. 67 00:02:48,820 --> 00:02:50,473 We don't wanna miss out on all the fun. 68 00:02:50,474 --> 00:02:52,867 That's right, because from now on in, 69 00:02:52,868 --> 00:02:55,261 we will be here alongside Kristen judging the rest 70 00:02:55,262 --> 00:02:57,654 - of the Quickfires in Canada. - Awesome. 71 00:02:57,655 --> 00:03:01,180 We are going to factor in both the Quickfire 72 00:03:01,181 --> 00:03:02,572 and the Elimination Challenge 73 00:03:02,573 --> 00:03:04,792 in deciding who stays and who goes home. 74 00:03:04,793 --> 00:03:06,620 - Oh, okay. -Understood. 75 00:03:06,621 --> 00:03:08,056 We're down to the final seven, 76 00:03:08,057 --> 00:03:10,232 so we wanna factor in your entire performance. 77 00:03:10,233 --> 00:03:11,929 Quickfires have been difficult 78 00:03:11,930 --> 00:03:14,280 since I got back from Last Chance Kitchen, 79 00:03:14,281 --> 00:03:18,937 so I am feeling pressure to get it together. 80 00:03:20,243 --> 00:03:21,983 For this Quickfire Challenge, 81 00:03:21,984 --> 00:03:24,420 you're gonna have to flex your "mussels." 82 00:03:24,421 --> 00:03:26,814 Ahh. 83 00:03:33,778 --> 00:03:36,477 Surprise. 84 00:03:37,521 --> 00:03:39,174 Love a mussel. 85 00:03:39,175 --> 00:03:41,655 Please welcome your guest judge from Prince Edward Island, 86 00:03:41,656 --> 00:03:45,485 chef and professor at the Culinary Institute of Canada, 87 00:03:45,486 --> 00:03:47,835 - Ilona Daniel. Welcome. - Thank you for having me. 88 00:03:47,836 --> 00:03:50,141 - I'm excited to be here today. - We're happy to have you. 89 00:03:50,142 --> 00:03:53,275 Just off the coast of Eastern Canada is a little place 90 00:03:53,276 --> 00:03:54,972 called Prince Edward Island. 91 00:03:54,973 --> 00:03:57,366 It's also known as Canada's food island? Is that right? 92 00:03:57,367 --> 00:04:00,456 You bet. With 1,000 miles of coastland, 93 00:04:00,457 --> 00:04:03,329 we have some of the best lobster, oysters, 94 00:04:03,330 --> 00:04:06,027 and our favorites is our mussels. 95 00:04:06,028 --> 00:04:10,031 Prince Edward Island actually produces over 50 million pounds 96 00:04:10,032 --> 00:04:12,860 of mussels each year, and they can be found on 97 00:04:12,861 --> 00:04:16,211 the menus at some of the best restaurants all over the world. 98 00:04:16,212 --> 00:04:19,736 Our mussels are grown in what we call "socks," 99 00:04:19,737 --> 00:04:21,782 and they're suspended in the water. 100 00:04:21,783 --> 00:04:24,828 This protects them from being eaten by predators, 101 00:04:24,829 --> 00:04:28,179 but it also helps to keep them tender, 102 00:04:28,180 --> 00:04:29,704 and it's a beautiful thing. 103 00:04:30,313 --> 00:04:32,662 For your Quickfire Challenge, we wanna see what 104 00:04:32,663 --> 00:04:36,318 you can do with these beautiful mussels in just 20 minutes. 105 00:04:36,319 --> 00:04:37,886 Thanks. 106 00:04:38,800 --> 00:04:41,584 PEI mussels, the best mussels in the world. 107 00:04:41,585 --> 00:04:44,065 They're huge, they're delicious. 108 00:04:44,066 --> 00:04:45,633 They're giving us 20 minutes? 109 00:04:47,374 --> 00:04:48,896 That's a tough one. 110 00:04:48,897 --> 00:04:50,898 We usually see the white wine-steamed mussels. 111 00:04:50,899 --> 00:04:53,857 We don't want that. You're gonna be judged on creativity 112 00:04:53,858 --> 00:04:57,034 as well as how well you cook the mussels, so go after it. 113 00:04:57,035 --> 00:05:00,647 Prince Edward Island mussels don't take very long to cook, 114 00:05:00,648 --> 00:05:02,779 but the difference between one minute can be 115 00:05:02,780 --> 00:05:06,174 a tender morsel of oceanic juiciness 116 00:05:06,175 --> 00:05:07,916 to a rubber bullet. 117 00:05:08,525 --> 00:05:10,613 As always, you'll want to impress, 118 00:05:10,614 --> 00:05:12,746 because the winner of this Quickfire Challenge 119 00:05:12,747 --> 00:05:16,358 is gonna take home $10,000 in Quickfire Quick Cash. 120 00:05:16,359 --> 00:05:18,752 - Yeah! - Chefs, you have just 121 00:05:18,753 --> 00:05:21,451 20 minutes on the clock, and your time starts now. 122 00:05:22,800 --> 00:05:24,758 Whoo! That was a wide turn. 123 00:05:24,759 --> 00:05:25,890 Suckers. 124 00:05:27,501 --> 00:05:29,415 The bus bucket! All right, honeys. 125 00:05:29,416 --> 00:05:31,331 -Share the wealth. -Of course. 126 00:05:32,854 --> 00:05:35,769 Oh, my apron's inside-out. That doesn't matter anymore. 127 00:05:35,770 --> 00:05:38,075 Massimo, how often are you cooking with mussels? 128 00:05:38,076 --> 00:05:39,860 Only when they're in season, chef. 129 00:05:39,861 --> 00:05:41,383 And only when they're from PEI. 130 00:05:41,384 --> 00:05:44,386 Mussels are not as easy as people think. 131 00:05:44,387 --> 00:05:46,388 Thirty seconds is enough to overcook. 132 00:05:46,389 --> 00:05:47,737 Backs! 133 00:05:47,738 --> 00:05:49,130 Thirty seconds of undercooked mussels 134 00:05:49,131 --> 00:05:51,394 is enough to make somebody violently ill. 135 00:05:53,048 --> 00:05:55,049 Pulling 'em off in a little bit of a water brine because 136 00:05:55,050 --> 00:05:58,269 I'm gonna make a zucchini blossom sandwich. 137 00:05:58,270 --> 00:06:00,359 - What about yourself, Lana? -I like a mussel. 138 00:06:00,360 --> 00:06:02,665 Definitely one of my favorite things to eat and cook. 139 00:06:02,666 --> 00:06:06,713 Historically, Quickfires are not where I'm shining the brightest, 140 00:06:06,714 --> 00:06:09,411 but definitely the fact that they are gonna be judging 141 00:06:09,412 --> 00:06:12,893 the whole package adds a whole 'nother level of pressure. 142 00:06:12,894 --> 00:06:15,809 Almost making, like, an Italian hero, 143 00:06:15,810 --> 00:06:17,593 but with mussels on toast. 144 00:06:17,594 --> 00:06:20,640 I'm from New York, and we love Italian subs. 145 00:06:20,641 --> 00:06:24,557 I'm just gonna steam my mussels so I can open 'em. 146 00:06:24,558 --> 00:06:26,341 I don't think anyone else is gonna wanna do something 147 00:06:26,342 --> 00:06:28,952 like that, so I think it'll kind of set me apart. 148 00:06:28,953 --> 00:06:31,738 I'm gonna say a small prayer. You feel me? 149 00:06:31,739 --> 00:06:33,827 - Right behind. -My biggest concern on 150 00:06:33,828 --> 00:06:36,307 this challenge is that we cannot do 151 00:06:36,308 --> 00:06:39,441 a white wine garlic mussel dish, 152 00:06:39,442 --> 00:06:42,966 - so time to pivot. -Yes, girl! 153 00:06:42,967 --> 00:06:46,013 I'm cooking the mussels with tequila and 154 00:06:46,014 --> 00:06:49,843 green apple jalapeno aguachile, I guess you could call it. 155 00:06:49,844 --> 00:06:51,845 Do you know what it is? I don't know what it is. 156 00:06:51,846 --> 00:06:53,281 We're just making something. 157 00:06:53,282 --> 00:06:54,456 It's gonna be good. I think. 158 00:06:54,457 --> 00:06:57,025 Holy sh--! Fifteen minutes! 159 00:06:57,852 --> 00:06:59,330 Trying something weird. 160 00:06:59,331 --> 00:07:00,723 Something stupid. 161 00:07:00,724 --> 00:07:02,900 Something tells me that's not the case. 162 00:07:03,771 --> 00:07:05,511 Because I really want to make the mussel the star, 163 00:07:05,512 --> 00:07:08,122 I am going to just use zucchini and mussels 164 00:07:08,123 --> 00:07:09,645 as the base of this dish. 165 00:07:09,646 --> 00:07:14,041 I'm going to try to wrap the mussels in zucchini blossoms 166 00:07:14,042 --> 00:07:15,346 and tempura fry 'em. 167 00:07:15,347 --> 00:07:17,044 Squash blossoms aren't something I use a lot, 168 00:07:17,045 --> 00:07:20,047 but they have the ability to house flavor really well. 169 00:07:20,048 --> 00:07:22,049 All right, guys, 12 minutes! 170 00:07:22,050 --> 00:07:23,833 How you feel about this timing? 171 00:07:23,834 --> 00:07:25,748 It's getting crunchy. What are you going with, man? 172 00:07:25,749 --> 00:07:27,358 Like a mussel larb. 173 00:07:27,359 --> 00:07:29,230 I don't think larb is the first thought anyone has 174 00:07:29,231 --> 00:07:30,623 when thinking of mussels. 175 00:07:30,624 --> 00:07:32,146 Typically it's done with ground meat, 176 00:07:32,147 --> 00:07:34,061 but I'll be able to make the flavors balance out. 177 00:07:34,062 --> 00:07:36,672 I'm gonna just steam 'em with some beef juice, reduce that 178 00:07:36,673 --> 00:07:39,022 down with some coconut milk, see what that gets us. 179 00:07:39,023 --> 00:07:40,241 Thirty minutes is tough. 180 00:07:40,242 --> 00:07:41,895 Twenty minutes, it's like, come on, man. 181 00:07:41,896 --> 00:07:44,071 You have no time to think. You have to just do. 182 00:07:44,072 --> 00:07:47,291 I think the sweetness of the beets with the spices 183 00:07:47,292 --> 00:07:49,032 blends well with mussels. 184 00:07:49,033 --> 00:07:51,557 I love cooking 'em over fires. See if I got time to do that. 185 00:07:51,558 --> 00:07:53,515 Shuai, what are you doing? 186 00:07:53,516 --> 00:07:55,952 Just making a temporary wok station. 187 00:07:55,953 --> 00:07:57,563 The wok station is looking pretty good. 188 00:07:57,564 --> 00:07:59,739 Throwing in some of this andouille in there. 189 00:07:59,740 --> 00:08:03,613 Aromatics of ginger, scallion, bird's eye chilies. 190 00:08:04,571 --> 00:08:07,050 A lot of Chinese cooking, especially stuff that I learned 191 00:08:07,051 --> 00:08:08,791 cooking with my mom and my grandma, 192 00:08:08,792 --> 00:08:10,532 it doesn't need a lot of ingredients. 193 00:08:10,533 --> 00:08:13,884 You have tons of flavor and layers of depth in that dish. 194 00:08:14,624 --> 00:08:16,364 Coming in hot, this pan. 195 00:08:16,365 --> 00:08:19,019 Trying to avoid the traditional steaming as much as possible. 196 00:08:19,020 --> 00:08:20,934 I'm cooking the mussels in a nest of herbs. 197 00:08:20,935 --> 00:08:23,110 They're gonna pick up that natural perfume 198 00:08:23,111 --> 00:08:24,590 and infuse the way I want them to. 199 00:08:24,591 --> 00:08:26,243 7:45! 200 00:08:26,244 --> 00:08:27,811 Oh, my God. 201 00:08:29,509 --> 00:08:30,944 Oh, what are you doing, Massi? 202 00:08:30,945 --> 00:08:32,598 Frying squash blossoms today? 203 00:08:32,599 --> 00:08:34,774 Yeah. I only cook with them a few weeks out of the year 204 00:08:34,775 --> 00:08:36,427 when they come from my mother's garden. 205 00:08:36,428 --> 00:08:40,780 I see my friend Massimo is doing zucchini blossoms as well. 206 00:08:40,781 --> 00:08:43,304 This is probably more in his wheelhouse than it is mine. 207 00:08:43,305 --> 00:08:46,525 He always tends to go in more of a classical direction. 208 00:08:46,526 --> 00:08:48,396 We'll see how they compare. 209 00:08:51,008 --> 00:08:52,792 Tris, what do you think now that 210 00:08:52,793 --> 00:08:54,184 they're taking the Quickfires into consideration? 211 00:08:54,185 --> 00:08:55,838 Honestly, I thought that was always the gig, 212 00:08:55,839 --> 00:08:57,492 so no different for me. 213 00:08:57,493 --> 00:08:59,363 Yeah, I think for me, it just pushes me more. 214 00:08:59,364 --> 00:09:01,496 -Heard. -I'm making a little bit 215 00:09:01,497 --> 00:09:03,629 of a mix that I'm gonna fold in with the mussels. 216 00:09:03,630 --> 00:09:06,588 Some olives, some capers, roasted red peppers. 217 00:09:06,589 --> 00:09:08,503 It's flavors I like, it's punchy. 218 00:09:08,504 --> 00:09:09,983 Let's see if this works out. 219 00:09:09,984 --> 00:09:12,289 - Chefs, you have five minutes! -Five! 220 00:09:12,290 --> 00:09:13,595 César! 221 00:09:13,596 --> 00:09:15,076 Whew! That's good. 222 00:09:16,033 --> 00:09:17,773 It's getting messy. Beets all over my hands 223 00:09:17,774 --> 00:09:19,253 and all over the station. 224 00:09:19,254 --> 00:09:21,516 But I have, like, no time. Like, I gotta go. 225 00:09:23,954 --> 00:09:25,520 Two minutes! 226 00:09:25,521 --> 00:09:27,870 It's looking great. 227 00:09:27,871 --> 00:09:29,307 Burning my hands. 228 00:09:30,918 --> 00:09:33,746 This is what I envisioned. This is my dish. 229 00:09:35,879 --> 00:09:38,577 Wish I had more going on here. 230 00:09:38,578 --> 00:09:40,056 Put it on the plate. 231 00:09:40,057 --> 00:09:42,798 Doesn't feel like a complete thought of a dish, 232 00:09:42,799 --> 00:09:45,628 but it tastes really good. 233 00:09:47,369 --> 00:09:48,543 Fifteen seconds! 234 00:09:54,115 --> 00:09:58,684 Five, four, three, two, one! 235 00:09:58,685 --> 00:10:00,642 Time's up, utensils down! 236 00:10:00,643 --> 00:10:02,644 That was fun. 237 00:10:02,645 --> 00:10:04,342 -Good job. - All right. 238 00:10:10,305 --> 00:10:11,435 Oh, okay. 239 00:10:11,436 --> 00:10:12,915 Thank you. 240 00:10:12,916 --> 00:10:14,830 Tell us about your mussel dish, please. 241 00:10:14,831 --> 00:10:16,615 I just made a little bit of scallion ginger mussels. 242 00:10:16,616 --> 00:10:19,748 There's Chinese cooking wine, soy, ginger, scallion, 243 00:10:19,749 --> 00:10:21,054 a little cilantro for garnish. 244 00:10:21,055 --> 00:10:23,273 - Some nice heat in there. - Mm-hmm. 245 00:10:23,274 --> 00:10:25,667 - Thank you, chef. -César, come on up. 246 00:10:25,668 --> 00:10:27,364 These mussels steamed in beet juice 247 00:10:27,365 --> 00:10:29,149 and then a little bit of coconut fat, 248 00:10:29,150 --> 00:10:30,890 served with some grilled toast. 249 00:10:30,891 --> 00:10:32,631 And how was it with the 20 minutes on the clock? 250 00:10:32,632 --> 00:10:34,458 - It's so crazy. - Yeah. 251 00:10:34,459 --> 00:10:35,809 Okay, Vinny. 252 00:10:37,680 --> 00:10:38,811 Thank you. 253 00:10:38,812 --> 00:10:40,551 I did mussels in the style of larb. 254 00:10:40,552 --> 00:10:42,466 It's dressed in just a vinaigrette of the liquid, 255 00:10:42,467 --> 00:10:45,034 and I took the mussels and roasted them in 256 00:10:45,035 --> 00:10:46,645 a bed of all these herbs, 257 00:10:46,646 --> 00:10:48,342 and then just garnished with some pickled chilies. 258 00:10:48,343 --> 00:10:50,126 All right, Bailey, tell us about your dish. 259 00:10:50,127 --> 00:10:53,608 I just cooked the mussels with onion and mezcal. 260 00:10:53,609 --> 00:10:56,219 I used some of the liquor to make a black garlic aioli, 261 00:10:56,220 --> 00:10:58,352 and then a chilled apple broth. 262 00:10:58,353 --> 00:11:00,397 And how long did you cook your mussels for? 263 00:11:00,398 --> 00:11:01,660 Two or three minutes. 264 00:11:01,661 --> 00:11:02,835 So 20 minutes, fine? 265 00:11:02,836 --> 00:11:04,576 Sure. 266 00:11:05,229 --> 00:11:06,665 Tiniest little [indistinct]. 267 00:11:06,666 --> 00:11:10,146 This is just a PEI mussel rolled in zucchini flower. 268 00:11:10,147 --> 00:11:13,193 Underneath is a mussel emulsion, 269 00:11:13,194 --> 00:11:15,499 and then there's just a little zucchini salad on top of it, 270 00:11:15,500 --> 00:11:17,240 also dressed with a little bit of mussel juice. 271 00:11:17,241 --> 00:11:19,547 Have you ever made anything like this before? 272 00:11:19,548 --> 00:11:21,244 No. 273 00:11:21,245 --> 00:11:22,550 Just curious. 274 00:11:22,551 --> 00:11:25,074 All right, Lana, explain what you made for us. 275 00:11:25,075 --> 00:11:28,251 Mussel toast, inspired by an Italian sub. 276 00:11:28,252 --> 00:11:31,385 There's a garlic mussel juice aioli, 277 00:11:31,386 --> 00:11:35,345 coppa, mustard, olives, and some capers. 278 00:11:35,346 --> 00:11:37,434 I think mussels, especially ones from PEI, 279 00:11:37,435 --> 00:11:39,349 can be really creamy and luscious, and I think 280 00:11:39,350 --> 00:11:41,264 - it would be a nice pairing. - Mm-hmm. 281 00:11:41,265 --> 00:11:43,832 -All right, Massimo. -All right. 282 00:11:43,833 --> 00:11:45,225 Explain to us what you made. 283 00:11:45,226 --> 00:11:47,967 A smoked mussel sandwich with tomato emulsion 284 00:11:47,968 --> 00:11:50,012 and, of course, zucchini blossoms. 285 00:11:50,013 --> 00:11:52,058 So why did you go with the zucchini blossom 286 00:11:52,059 --> 00:11:54,016 - on this one? - I thought it would be clever. 287 00:11:54,017 --> 00:11:55,844 Apparently I wasn't the only one. 288 00:11:58,413 --> 00:12:01,023 Ilona, how do you think our chefs did overall 289 00:12:01,024 --> 00:12:02,677 with their mussel Quickfire Challenge? 290 00:12:02,678 --> 00:12:05,593 I liked that some played on the sweetness of the mussel, 291 00:12:05,594 --> 00:12:07,769 and some worked with some of that umami, 292 00:12:07,770 --> 00:12:09,423 so it was really interesting. 293 00:12:09,424 --> 00:12:11,773 I think they definitely flexed their culinary "mussels." 294 00:12:11,774 --> 00:12:14,863 They sure did, Tom. 295 00:12:14,864 --> 00:12:17,040 I love it when you do Dad Tom. 296 00:12:17,867 --> 00:12:19,650 Let's start with some good news this time. 297 00:12:19,651 --> 00:12:22,089 Ilona, who had one of our favorite dishes? 298 00:12:23,046 --> 00:12:25,395 I really enjoyed Lana's dish. 299 00:12:25,396 --> 00:12:30,009 There was a real wonderful intensity of brininess. 300 00:12:30,010 --> 00:12:31,750 - Thank you. - What I loved about it is 301 00:12:31,751 --> 00:12:34,578 this idea that you start with an Italian sub and delivered it. 302 00:12:34,579 --> 00:12:36,972 A little caper, a little vinegar, a little tomato. 303 00:12:36,973 --> 00:12:38,757 Who doesn't like an Italian sub? 304 00:12:38,758 --> 00:12:40,236 Exactly. 305 00:12:40,237 --> 00:12:42,283 Gail, who else had one of our favorite dishes? 306 00:12:43,675 --> 00:12:45,067 - Vinny. - Oh! 307 00:12:45,068 --> 00:12:47,026 I love that you had this idea of larb. 308 00:12:47,027 --> 00:12:49,245 It was perfectly easy to eat on that endive. 309 00:12:49,246 --> 00:12:50,725 I thought it really worked. 310 00:12:50,726 --> 00:12:52,205 We asked for something different and unique, 311 00:12:52,206 --> 00:12:53,902 and you delivered on that. 312 00:12:53,903 --> 00:12:56,339 Tom, who else had one of our favorite dishes? 313 00:12:56,340 --> 00:12:57,297 Tristen's. 314 00:12:57,298 --> 00:12:59,255 It was crispy, as advertised. 315 00:12:59,256 --> 00:13:01,127 The mussel was nice and juicy and plump. 316 00:13:01,128 --> 00:13:02,737 Also, I love the fact that you took the mussel juice 317 00:13:02,738 --> 00:13:04,434 and turned it into an emulsion, a vinaigrette. 318 00:13:04,435 --> 00:13:07,089 - Real good use of product. - Yeah. Thank you. 319 00:13:07,090 --> 00:13:08,917 And we also had another favorite. 320 00:13:08,918 --> 00:13:11,180 - That was Shuai's. - Oh. 321 00:13:11,181 --> 00:13:12,529 Flavor-wise, I thought it was fantastic. 322 00:13:12,530 --> 00:13:14,270 You packed a ton of flavor into that broth. 323 00:13:14,271 --> 00:13:16,446 - Thank you, chef. - All right, Ilona, 324 00:13:16,447 --> 00:13:19,406 who "musseled" their way to the top of this Quickfire Challenge? 325 00:13:19,407 --> 00:13:22,626 A dish that was full of that 326 00:13:22,627 --> 00:13:24,193 briny, delicious ocean flavor 327 00:13:24,194 --> 00:13:27,328 that I would love to have again and again is... 328 00:13:28,633 --> 00:13:29,720 Lana. 329 00:13:29,721 --> 00:13:31,898 Congratulations, Lana! 330 00:13:33,160 --> 00:13:36,640 You just won $10,000 in Quickfire Quick Cash. 331 00:13:36,641 --> 00:13:38,294 - Whoa! -First Quickfire win. 332 00:13:38,295 --> 00:13:39,643 -Yeah. -Congrats. 333 00:13:39,644 --> 00:13:41,341 -Thank you. - How much money so far? 334 00:13:41,342 --> 00:13:43,822 - 25K all day. -There you go. 335 00:13:43,823 --> 00:13:45,258 A tiny little bite like that 336 00:13:45,259 --> 00:13:47,869 really just won me $10,000 in 20 minutes. 337 00:13:47,870 --> 00:13:49,305 I feel very proud, 338 00:13:49,306 --> 00:13:52,787 and it will account into my Elimination Challenge. 339 00:13:52,788 --> 00:13:55,443 It's definitely a good day to have a good day. 340 00:13:56,357 --> 00:14:00,142 That means, unfortunately, César, Massimo, and Bailey 341 00:14:00,143 --> 00:14:01,883 you had our least favorite dishes. 342 00:14:01,884 --> 00:14:03,319 César, we'll start with you. 343 00:14:03,320 --> 00:14:05,321 The sweetness in the coconut and the beet 344 00:14:05,322 --> 00:14:08,237 really helped out the mussels. It just felt a little bit flat. 345 00:14:08,238 --> 00:14:10,457 It needed a little something more to it. 346 00:14:10,458 --> 00:14:13,112 Massimo. Good idea. Unfortunately, there was 347 00:14:13,113 --> 00:14:14,591 another zucchini blossom that was a little better. 348 00:14:14,592 --> 00:14:16,332 Also, when we talk about mussels, 349 00:14:16,333 --> 00:14:18,552 you wanna evoke that flavor of the ocean, 350 00:14:18,553 --> 00:14:20,293 and the seasoning was a little bit missing. 351 00:14:20,294 --> 00:14:23,296 Bailey, the cook of your mussels was quite beautiful. 352 00:14:23,297 --> 00:14:25,907 It just felt a bit incomplete, 353 00:14:25,908 --> 00:14:27,648 like you didn't have time to fully give us 354 00:14:27,649 --> 00:14:29,956 - what you had envisioned. - Yeah. 355 00:14:30,652 --> 00:14:33,175 Ilona, thank you very much for being with us 356 00:14:33,176 --> 00:14:34,916 and bringing your beautiful mussels. 357 00:14:34,917 --> 00:14:36,222 Thank you so much for having me. 358 00:14:36,223 --> 00:14:37,527 It was a wonderful time. Thank you. 359 00:14:37,528 --> 00:14:39,878 Tom and Gail, I'll see you guys later. 360 00:14:39,879 --> 00:14:40,922 Everyone out of here. 361 00:14:40,923 --> 00:14:42,925 -Bye. - Go. 362 00:14:44,840 --> 00:14:47,189 You all flexed your "mussels" really well, 363 00:14:47,190 --> 00:14:49,235 but on the next Elimination Challenge, 364 00:14:49,236 --> 00:14:51,846 you might find the mission slightly impossible. 365 00:14:51,847 --> 00:14:53,326 - Huh? - Ha-ha. 366 00:14:53,327 --> 00:14:55,284 Just give me one second, and I'll be right back. 367 00:14:55,285 --> 00:14:56,896 - Oh! - Oh, jeez. 368 00:15:04,642 --> 00:15:06,556 Is this-- is this poisonous? 369 00:15:06,557 --> 00:15:08,907 What? 370 00:15:08,908 --> 00:15:10,604 Laser. 371 00:15:10,605 --> 00:15:14,216 Maybe it's finally time for the Top Chefrave 372 00:15:14,217 --> 00:15:15,914 that we've all been waiting for. 373 00:15:19,266 --> 00:15:21,136 Guys, we need an adult. 374 00:15:23,139 --> 00:15:24,748 Oh, my God. 375 00:15:24,749 --> 00:15:27,230 -Watch the lasers! -Watch the lasers! 376 00:15:27,970 --> 00:15:30,406 In heels, too. In heels. 377 00:15:37,240 --> 00:15:39,241 What the hell just happened? 378 00:15:39,242 --> 00:15:41,852 What's up, chefs? It's your boy Greg Tarzan Davis here 379 00:15:41,853 --> 00:15:44,203 fromMission Impossible, and your mission, 380 00:15:44,204 --> 00:15:46,031 should you choose to accept it, 381 00:15:46,032 --> 00:15:47,684 is to create a dish that delivers on 382 00:15:47,685 --> 00:15:50,252 that impossible mission intensity 383 00:15:50,253 --> 00:15:52,341 - and features a stunt. - What? 384 00:15:52,342 --> 00:15:54,430 Not only will you be taking a culinary leap, 385 00:15:54,431 --> 00:15:57,607 but each of you will be given a chance to perform a real-life, 386 00:15:57,608 --> 00:16:00,306 heart-pounding stunt if you want to make 387 00:16:00,307 --> 00:16:02,221 - the best dish possible. - Dope. 388 00:16:02,222 --> 00:16:04,963 In aMission Impossible movie, we do our own stunts, 389 00:16:04,964 --> 00:16:09,837 a lot of 'em, and I can tell you from experience, it's not easy. 390 00:16:09,838 --> 00:16:12,492 So, if you're feeling brave enough 391 00:16:12,493 --> 00:16:16,104 to put it all on the line, there are two advantages up for grabs. 392 00:16:16,105 --> 00:16:19,107 Kristen will fill you in on the rest of the details. 393 00:16:19,108 --> 00:16:20,804 I can't wait to meet you all tomorrow 394 00:16:20,805 --> 00:16:22,110 and taste what you come up with. 395 00:16:22,111 --> 00:16:23,894 Good luck, chefs. 396 00:16:23,895 --> 00:16:26,941 This message will self-destruct in five seconds. 397 00:16:34,645 --> 00:16:37,778 As Tarzan just mentioned, for this Elimination Challenge, 398 00:16:37,779 --> 00:16:40,521 we wanna see your stunts on a plate. 399 00:16:41,174 --> 00:16:43,523 I did not dream of being a superhero spy. 400 00:16:43,524 --> 00:16:46,569 I dreamt of being a chef, and I'd like to stay in that lane. 401 00:16:46,570 --> 00:16:49,529 The literal definition of a stunt is 402 00:16:49,530 --> 00:16:55,317 an unusual or difficult feat requiring great skill or daring. 403 00:16:55,318 --> 00:16:56,666 Oh, lord. Okay. 404 00:16:56,667 --> 00:16:58,016 A stunt on a plate? 405 00:16:58,017 --> 00:17:00,061 I feel like all my food is so straightforward. 406 00:17:00,062 --> 00:17:03,673 No stunts involved. You know, no animals harmed in the mak-- 407 00:17:03,674 --> 00:17:05,372 Well, actually, some animals harmed, right? 408 00:17:06,199 --> 00:17:07,896 All right, and now for the fun part. 409 00:17:08,592 --> 00:17:12,160 Like Tarzan mentioned, there are two advantages available, 410 00:17:12,161 --> 00:17:14,815 and they both entail braving the Edgewalk 411 00:17:14,816 --> 00:17:17,078 of the CN Tower here in Toronto. 412 00:17:19,603 --> 00:17:21,865 Does anyone not like heights? 413 00:17:21,866 --> 00:17:23,519 Depends on the type of height. 414 00:17:23,520 --> 00:17:25,260 I'm not afraid of heights. 415 00:17:25,261 --> 00:17:26,827 - I'm afraid of falling. - Yeah. 416 00:17:26,828 --> 00:17:28,655 I wouldn't say scared of heights. 417 00:17:28,656 --> 00:17:30,091 I'm not scared of heights. I'm not scared of anything. 418 00:17:30,092 --> 00:17:31,701 But I'm uncomfortable. 419 00:17:31,702 --> 00:17:36,010 The EdgeWalk stands 116 stories above the city. 420 00:17:36,011 --> 00:17:40,797 I'm uncomfortable in situations where there's a bit of height. 421 00:17:40,798 --> 00:17:43,757 For those that complete the full 360 walk 422 00:17:43,758 --> 00:17:46,847 around the edge will receive an advantage. 423 00:17:46,848 --> 00:17:49,589 And those of you who decide to up the ante, 424 00:17:49,590 --> 00:17:51,939 that perform the lean forward and the lean back 425 00:17:51,940 --> 00:17:55,944 on the edge stunt, will get a second advantage. 426 00:17:56,727 --> 00:17:58,686 So who thinks that they want to do it? 427 00:18:00,427 --> 00:18:02,950 - YOLO. - Everyone! Yes! 428 00:18:02,951 --> 00:18:06,084 Once that's all done, everyone will head to Whole Foods Market, 429 00:18:06,085 --> 00:18:08,738 where you're gonna have 30 minutes and $200 to shop. 430 00:18:08,739 --> 00:18:11,132 The next day you'll have two hours to cook and serve. 431 00:18:11,133 --> 00:18:14,657 Your guest judges will include actor and self-proclaimed foodie 432 00:18:14,658 --> 00:18:17,312 Greg Tarzan Davis, who you just met on the screen, 433 00:18:17,313 --> 00:18:19,227 two-time Top Chefwinner, 434 00:18:19,228 --> 00:18:20,663 - Buddha Lo. - Wow. 435 00:18:20,664 --> 00:18:22,709 As well as chefs Patrick Kriss... 436 00:18:22,710 --> 00:18:24,928 - Ooh! - ...and Binit Pandey, 437 00:18:24,929 --> 00:18:28,802 the executive chef at the gorgeous sky-high restaurant, 438 00:18:28,803 --> 00:18:30,369 Aera at The Well. 439 00:18:30,370 --> 00:18:32,022 You wanna win this one, 440 00:18:32,023 --> 00:18:35,113 because there's $10,000 up for grabs for the winner. 441 00:18:35,114 --> 00:18:36,766 Have fun. 442 00:18:36,767 --> 00:18:38,942 You'll be just fine. It's very safe. 443 00:18:38,943 --> 00:18:40,727 Good luck, and we'll see you tomorrow. 444 00:18:40,728 --> 00:18:42,556 - Thank you. - Thank you. 445 00:18:45,254 --> 00:18:47,168 - All right, here we go. - Here we go! 446 00:18:47,169 --> 00:18:49,388 This is gonna suck. 447 00:18:49,389 --> 00:18:51,085 We're gonna be up there in a second. 448 00:18:51,086 --> 00:18:52,913 Cool, cool. Cool, cool, cool. 449 00:18:52,914 --> 00:18:55,830 It looks a lot higher when you walk closer. 450 00:18:57,745 --> 00:19:00,268 I'm so scared! I'm amping myself up. 451 00:19:00,269 --> 00:19:02,619 This is no problem. I got this. 452 00:19:03,925 --> 00:19:05,186 Let's do it. 453 00:19:11,672 --> 00:19:13,847 This is the quietest I've ever heard Massimo, 454 00:19:13,848 --> 00:19:15,850 and the peace is actually quite nice. 455 00:19:17,330 --> 00:19:19,809 -Oh, my God. -Holy sh--. 456 00:19:19,810 --> 00:19:21,028 Oh. Oh. 457 00:19:21,029 --> 00:19:22,290 Massimo, get away from the window. 458 00:19:22,291 --> 00:19:23,683 Don't look down, Massimo. 459 00:19:28,558 --> 00:19:30,559 Okay, Bailey. Come on out. 460 00:19:30,560 --> 00:19:33,954 Okay! [squeals] Got it. 461 00:19:33,955 --> 00:19:35,521 Ahh! 462 00:19:35,522 --> 00:19:39,568 You realize you're safe, so I feel super invigorated. 463 00:19:39,569 --> 00:19:41,831 Oh, my gosh. 464 00:19:41,832 --> 00:19:44,530 I'm focused on my rope and my little steps. 465 00:19:44,531 --> 00:19:46,227 Welcome to the EdgeWalk! 466 00:19:46,228 --> 00:19:48,708 How we feeling? 467 00:19:48,709 --> 00:19:52,974 We are currently 1,168 feet above the ground. 468 00:19:53,757 --> 00:19:56,106 Now, if anyone's already feeling extra spicy out here, 469 00:19:56,107 --> 00:19:57,630 why don't we take a look down? 470 00:19:57,631 --> 00:20:01,329 -Nope. Not feeling spicy. -Whoo! 471 00:20:01,330 --> 00:20:03,026 Feeling actually pretty bland. 472 00:20:03,027 --> 00:20:04,854 Let's go. Let's pick it up, let's pick it up. 473 00:20:04,855 --> 00:20:06,421 Shall we go on a little walk? 474 00:20:06,422 --> 00:20:07,596 This is fun. 475 00:20:07,597 --> 00:20:10,033 I am not having fun. 476 00:20:10,034 --> 00:20:12,558 Patrick Kriss. Patrick Kriss. 477 00:20:12,559 --> 00:20:15,909 I have to do this. I'm cooking for Patrick Kriss. 478 00:20:15,910 --> 00:20:18,955 He's a big deal. I need an advantage. 479 00:20:18,956 --> 00:20:20,435 Oh, my God. 480 00:20:20,436 --> 00:20:22,742 Chefs walking! 481 00:20:22,743 --> 00:20:25,179 All that sense of fear is kind of gone, 482 00:20:25,180 --> 00:20:27,094 and you're just, like-- you can't believe this view. 483 00:20:27,095 --> 00:20:29,879 Now that we have made it to a new side of the tower, 484 00:20:29,880 --> 00:20:32,404 I think we're ready to keep going with another challenge. 485 00:20:32,405 --> 00:20:34,362 Bailey, show us how it's done. 486 00:20:34,363 --> 00:20:36,886 - Go, Bailey! -Yeah, Bailey! 487 00:20:38,149 --> 00:20:39,585 I did not do well in the Quickfire, 488 00:20:39,586 --> 00:20:42,501 so I really want this advantage. 489 00:20:42,502 --> 00:20:45,243 There is no way that I am not doing this. 490 00:20:49,465 --> 00:20:52,860 You got it. Now, Massimo, you wanna give it a go? 491 00:20:54,253 --> 00:20:55,905 Push your black rope out. 492 00:20:55,906 --> 00:21:00,083 Slowly lean into it till all of that weight is on your shoulder. 493 00:21:00,084 --> 00:21:03,305 Jesus Christ! 494 00:21:09,485 --> 00:21:11,486 Okay, Massimo. Lean into it 495 00:21:11,487 --> 00:21:13,881 till all of that weight is on your shoulder. 496 00:21:14,708 --> 00:21:18,059 Jesus Christ! 497 00:21:19,365 --> 00:21:20,627 You got it, Massimo? 498 00:21:21,192 --> 00:21:23,193 That's-- that's what I'm doing. I leaned in. 499 00:21:23,194 --> 00:21:24,456 If that doesn't pass... 500 00:21:24,457 --> 00:21:26,109 I have children to think about. 501 00:21:26,110 --> 00:21:29,592 I'm not----ing hanging off a cord on the CN Tower. 502 00:21:30,506 --> 00:21:31,811 César? 503 00:21:31,812 --> 00:21:34,074 You got it. There you go. 504 00:21:34,075 --> 00:21:35,424 Whoo! 505 00:21:36,295 --> 00:21:37,643 Lana, you wanna give it a go? 506 00:21:37,644 --> 00:21:39,733 Oh, girl, I don't know about that. 507 00:21:40,386 --> 00:21:42,125 Nope. I'm sorry. I'm scared. 508 00:21:42,126 --> 00:21:44,084 I don't think that I would be able 509 00:21:44,085 --> 00:21:46,042 to hang with the Mission Impossiblecrew. 510 00:21:46,043 --> 00:21:48,784 I almost can't even watch the other chefs 511 00:21:48,785 --> 00:21:50,743 'cause I'm so scared for them. 512 00:21:50,744 --> 00:21:52,614 We've done our lean forwards. 513 00:21:52,615 --> 00:21:54,921 Now let's do this lean back! 514 00:21:54,922 --> 00:21:57,358 The rope holds, like, thousands of pounds, 515 00:21:57,359 --> 00:21:59,927 but you know your brain's not letting you go off that rope. 516 00:22:01,058 --> 00:22:02,581 Shuai, put it here. 517 00:22:02,582 --> 00:22:04,539 There you go! 518 00:22:04,540 --> 00:22:06,236 High-five. 519 00:22:06,237 --> 00:22:08,369 Whoo! 520 00:22:08,370 --> 00:22:11,938 Has everyone had a chance to take a look up yet? 521 00:22:15,899 --> 00:22:17,509 I wish I would've got the 30 minutes, 522 00:22:17,510 --> 00:22:19,728 but the stunt I am about to achieve 523 00:22:19,729 --> 00:22:22,992 will be even more incredible within the time frame. 524 00:22:22,993 --> 00:22:25,299 Big congrats for completing the EdgeWalk. 525 00:22:25,300 --> 00:22:28,520 Those who did the lean back and the lean forward, 526 00:22:28,521 --> 00:22:31,392 congrats on your extra 30 minutes of cook time. 527 00:22:31,393 --> 00:22:33,220 Congrats, guys. 528 00:22:33,221 --> 00:22:35,309 And for those of you who just completed the EdgeWalk with me, 529 00:22:35,310 --> 00:22:37,877 which is all of you, here is another advantage. 530 00:22:37,878 --> 00:22:39,226 Yay! 531 00:22:39,227 --> 00:22:41,489 "For completing the full circle on the EdgeWalk, 532 00:22:41,490 --> 00:22:45,275 "each of you have earned $75 extra towards a specialty shop." 533 00:22:45,276 --> 00:22:46,886 Exciting. I wanna go down. 534 00:22:46,887 --> 00:22:49,759 All you, boo-boo, all you. 535 00:22:50,847 --> 00:22:52,936 All right, let's go, let's go. 536 00:22:53,502 --> 00:22:55,198 How we feeling for today? 537 00:22:55,199 --> 00:22:58,288 I wish I had half an hour more, but $75 will go a long way. 538 00:22:58,289 --> 00:23:00,030 What'd you settle on, Massimo? 539 00:23:01,031 --> 00:23:02,641 I like cooking proteins and pastry, 540 00:23:02,642 --> 00:23:05,861 so I decide to make a fish en croute. 541 00:23:05,862 --> 00:23:08,429 That is absolutely impossible to do within two hours. 542 00:23:08,430 --> 00:23:10,388 This is me pulling a stunt. 543 00:23:10,389 --> 00:23:12,825 I have to make my dough, then I have to cure my salmon, 544 00:23:12,826 --> 00:23:14,393 I have to make the mousseline. 545 00:23:15,002 --> 00:23:17,438 My mom, she has, like, a crippling fear of heights. 546 00:23:17,439 --> 00:23:18,831 She wouldn't have even gone up. 547 00:23:18,832 --> 00:23:20,876 The older I get, the more I'm turning into her. 548 00:23:20,877 --> 00:23:24,314 My mom's awesome. She's always pushed me to be my best, 549 00:23:24,315 --> 00:23:27,143 and I've always ate good growing up, that's for sure. 550 00:23:27,144 --> 00:23:29,929 I'm excited to see what kind of seafood they have. 551 00:23:29,930 --> 00:23:31,670 When my mom fries fish, she fries whiting. 552 00:23:31,671 --> 00:23:33,846 - I love a good whiting. -I've been thinking about 553 00:23:33,847 --> 00:23:36,196 doing this dish that's like a fish mosaic. 554 00:23:36,197 --> 00:23:38,372 I just wanna bring the flavors of fried fish to something 555 00:23:38,373 --> 00:23:40,374 that doesn't look like that. 556 00:23:40,375 --> 00:23:41,941 So the stunt is illusion. 557 00:23:41,942 --> 00:23:46,293 Oh, my God, look at this store! It's got mice on it. 558 00:23:46,294 --> 00:23:47,947 Oh, that's cute. Honestly. 559 00:23:47,948 --> 00:23:50,167 Here's the seafood place. Amazing. 560 00:23:50,907 --> 00:23:52,735 - Thank you. -Let's go. 561 00:23:53,954 --> 00:23:55,737 You don't have, like, sable or anything? 562 00:23:55,738 --> 00:23:57,260 There's rockfish. 563 00:23:57,261 --> 00:23:58,914 -Beautiful. -Tell me about the char. 564 00:23:58,915 --> 00:24:01,700 So the char is from Cambridge Bay, Nunavut. 565 00:24:01,701 --> 00:24:03,136 It's 100% indigenous fish. 566 00:24:03,137 --> 00:24:05,051 Let's do a pound and a half. 567 00:24:05,052 --> 00:24:07,488 - Let's see the steelhead. - That's be $82.80. 568 00:24:07,489 --> 00:24:10,144 Can I say that I'm... hooked? 569 00:24:11,537 --> 00:24:12,973 Ooh, it's cute. 570 00:24:14,540 --> 00:24:15,801 Hello. 571 00:24:15,802 --> 00:24:17,455 Oh, wow. Feels good in here. 572 00:24:17,456 --> 00:24:18,847 Oh, yes, please. 573 00:24:18,848 --> 00:24:20,327 What are you looking for over there? 574 00:24:20,328 --> 00:24:22,677 I'm looking for a duck for my turducken. 575 00:24:24,332 --> 00:24:28,161 Traditionally, turducken, you shove a duck in the turkey, 576 00:24:28,162 --> 00:24:31,338 and then you shove a chicken in the duck in the turkey. 577 00:24:31,339 --> 00:24:32,687 So tur-duck-en. 578 00:24:32,688 --> 00:24:34,559 Nothing trashier than a turducken 579 00:24:34,560 --> 00:24:36,212 on Thanksgiving, which I love. 580 00:24:36,213 --> 00:24:38,345 Let's see. So I have... 581 00:24:38,346 --> 00:24:41,130 Gluing meat together. It's risky, it's dangerous. 582 00:24:41,131 --> 00:24:43,350 It's a stunt, right? So we're here for it. 583 00:24:43,351 --> 00:24:46,179 You can't get this at all in the States anymore. 584 00:24:46,180 --> 00:24:48,964 I think that's stracchino. You have everything I want here. 585 00:24:48,965 --> 00:24:50,575 Oh, my God. I'm never leaving. 586 00:24:50,576 --> 00:24:53,012 I'm worried I'm gonna have to pry her fingers 587 00:24:53,013 --> 00:24:54,970 off of that cheese counter. 588 00:24:54,971 --> 00:24:56,406 What's the cheese for? 589 00:24:56,407 --> 00:24:59,409 So I'm gonna make sort of like a crespelle lasagna 590 00:24:59,410 --> 00:25:00,889 that looks like a tiramisu. 591 00:25:00,890 --> 00:25:02,848 -Awesome. - I know! 592 00:25:02,849 --> 00:25:04,197 I'm doing a tartare. 593 00:25:04,198 --> 00:25:06,199 What do you think, striploin or tenderloin? 594 00:25:06,200 --> 00:25:07,983 Tenderloin. Nice and tender and very lean. 595 00:25:07,984 --> 00:25:09,942 - You're at 73. - Okay. 596 00:25:09,943 --> 00:25:11,335 Come on down. 597 00:25:12,380 --> 00:25:14,294 -Hell yeah, brother. -That was awesome. 598 00:25:14,295 --> 00:25:16,689 All right, to Whole Foods we go. 599 00:25:17,603 --> 00:25:20,213 Excuse us. I'm so sorry. 600 00:25:20,214 --> 00:25:21,127 A lot of running. 601 00:25:21,128 --> 00:25:23,260 Oh, [indistinct]. I like that. 602 00:25:24,305 --> 00:25:26,393 - Tristen, what you grabbing? -Chicken wings. 603 00:25:26,394 --> 00:25:28,438 I would appreciate if they were just the flat ones. 604 00:25:28,439 --> 00:25:31,398 I'm having a hard time kind of conceptualizing this. 605 00:25:31,399 --> 00:25:36,011 I just know I want to do some sort of stuffed chicken wing 606 00:25:36,012 --> 00:25:39,493 with sausage, but I'm really trying to think through my stunt 607 00:25:39,494 --> 00:25:41,451 and the best way of delivering it. 608 00:25:41,452 --> 00:25:42,975 It's a cool challenge, 609 00:25:42,976 --> 00:25:45,847 if there was a touch more time to conceptualize it. 610 00:25:45,848 --> 00:25:47,588 Five minutes. 611 00:25:51,332 --> 00:25:52,898 Did you find everything that you need? 612 00:25:52,899 --> 00:25:54,508 More than everything. 613 00:25:54,509 --> 00:25:57,773 -$200 on the dot. - Talk about my budget! 614 00:25:58,469 --> 00:26:00,166 - Whoo! - Whoo! 615 00:26:00,167 --> 00:26:02,603 - Whole Food drift. - Thank you! 616 00:26:02,604 --> 00:26:04,431 Boop, boop, boop, boop, boop. 617 00:26:07,653 --> 00:26:09,915 Ha-ha! You guys ready? 618 00:26:09,916 --> 00:26:11,308 Oh, yeah, chef. 619 00:26:14,355 --> 00:26:17,705 Massimo, don't burn down this restaurant. 620 00:26:20,927 --> 00:26:23,102 - And we're off. -Let's go. 621 00:26:23,103 --> 00:26:25,105 -We're going. - I'm so strong. 622 00:26:26,759 --> 00:26:28,455 How you feeling about your stunt? 623 00:26:28,456 --> 00:26:31,937 My stunt is that it's gonna look like you're eating a tiramisu, 624 00:26:31,938 --> 00:26:35,636 but instead, it is going to be savory crepes. 625 00:26:35,637 --> 00:26:37,246 Oh, nice. 626 00:26:37,247 --> 00:26:39,640 Hey, Lana Banana. 627 00:26:39,641 --> 00:26:40,946 - Hi. - What are you working on? 628 00:26:40,947 --> 00:26:42,556 I'm doing a fish torchon. 629 00:26:42,557 --> 00:26:45,864 And hopefully it's gonna taste like my mom's fried fish. 630 00:26:45,865 --> 00:26:48,780 Not having an extra 30 minutes and serving first, 631 00:26:48,781 --> 00:26:50,129 what I need to focus on is 632 00:26:50,130 --> 00:26:51,783 getting my fish into the seasoning mix... 633 00:26:51,784 --> 00:26:53,915 Oh, yes, it's a little browned. Hell yeah. 634 00:26:53,916 --> 00:26:56,309 ...rolled in torchons and into the sous vide. 635 00:26:56,310 --> 00:26:58,007 That's paramount. 636 00:26:59,530 --> 00:27:01,314 Oh! Nice. Ahh! 637 00:27:01,315 --> 00:27:03,098 It was giving Mission Impossible. 638 00:27:03,099 --> 00:27:04,665 Massi, what are you working on? 639 00:27:04,666 --> 00:27:06,319 I'm getting started on my pastry dough. 640 00:27:06,320 --> 00:27:10,105 That usually takes about 24 hours of rest to do properly. 641 00:27:10,106 --> 00:27:13,152 With my fish en croute, I do not have any time to lose. 642 00:27:13,153 --> 00:27:15,502 What are you gonna do to make sure your dough's ready? 643 00:27:15,503 --> 00:27:18,548 I'm gonna roll it out a little bit and chill it in ice. 644 00:27:18,549 --> 00:27:20,159 A freezer will freeze the dough, 645 00:27:20,160 --> 00:27:21,813 and putting it in a fridge, it won't be ready in time. 646 00:27:21,814 --> 00:27:23,118 Big, big deal. 647 00:27:23,119 --> 00:27:25,120 I have to be surgically precise. 648 00:27:25,121 --> 00:27:28,036 One misstep will affect the whole dish. 649 00:27:28,037 --> 00:27:29,909 A lot of pressure. 650 00:27:32,955 --> 00:27:34,434 Vinny, how are you doing, chef? 651 00:27:34,435 --> 00:27:35,696 Doing good. 652 00:27:35,697 --> 00:27:37,220 Chugging along here. 653 00:27:38,526 --> 00:27:40,527 I was doing good. 654 00:27:40,528 --> 00:27:42,834 I'm pretty excited for this challenge. 655 00:27:42,835 --> 00:27:44,574 I love to be playful with food. 656 00:27:44,575 --> 00:27:46,968 I'm going to set up the smoking gun so we can do some theatrics. 657 00:27:46,969 --> 00:27:49,188 I'm not necessarily more comfortable than some 658 00:27:49,189 --> 00:27:51,581 elimination challenges, but still not quite there, 659 00:27:51,582 --> 00:27:53,019 that's for sure. 660 00:27:55,891 --> 00:27:57,631 Lana, how's your terrines rolling up? 661 00:27:57,632 --> 00:27:59,067 They're rolling up. 662 00:27:59,068 --> 00:28:00,982 They're quite thin, but they look cute. 663 00:28:00,983 --> 00:28:02,897 If I can just get them cooked off and sliced. 664 00:28:02,898 --> 00:28:04,377 I think it'll be alright. 665 00:28:04,378 --> 00:28:06,771 - What are you making, César? - Artic char. 666 00:28:06,772 --> 00:28:08,207 It's going to be a tartare of that 667 00:28:08,208 --> 00:28:10,078 with a turmeric custard and a fish tuile. 668 00:28:10,079 --> 00:28:11,906 Artic char with a custard, 669 00:28:11,907 --> 00:28:13,821 I think is an interesting combination. 670 00:28:13,822 --> 00:28:16,215 I'm making a miniature CN Tower. 671 00:28:16,216 --> 00:28:20,001 I have this idea of plating my dish in a tall glass 672 00:28:20,002 --> 00:28:21,699 and I could represent CN Tower 673 00:28:21,700 --> 00:28:23,265 and like, you're breaking into it, 674 00:28:23,266 --> 00:28:25,572 shatter the glass which is going to be a fish tuile. 675 00:28:25,573 --> 00:28:27,749 You're going to rescue the arctic char. 676 00:28:28,663 --> 00:28:30,360 It's mission impossible. 677 00:28:31,622 --> 00:28:33,580 Shuai, what is your stunt for today? 678 00:28:33,581 --> 00:28:35,756 Serving turducken that's not traditional turducken. 679 00:28:35,757 --> 00:28:37,279 Chicken comes with bones, 680 00:28:37,280 --> 00:28:38,977 then you gotta take it out. 681 00:28:38,978 --> 00:28:41,240 If you ever had turducken it's all overcooked. 682 00:28:41,241 --> 00:28:42,894 Having to pull that out perfectly, 683 00:28:42,895 --> 00:28:44,547 that's seemingly impossible. 684 00:28:44,548 --> 00:28:48,769 I am now starting to glue all the poultry back together 685 00:28:48,770 --> 00:28:51,729 into a Frankenstein poultry. 686 00:28:51,730 --> 00:28:53,426 This should work. 687 00:28:55,995 --> 00:28:57,779 I'm doing my stuff on emulsion. 688 00:28:58,780 --> 00:29:00,476 Tristen, what are you working on with your chicken? 689 00:29:00,477 --> 00:29:03,523 Very meticulous task of deboning chicken wings. 690 00:29:03,524 --> 00:29:06,657 I want to give these a Viet-cajun spin to it. 691 00:29:07,093 --> 00:29:10,660 I finally come up with an idea for this stunt 692 00:29:10,661 --> 00:29:12,662 based on Mission Impossible. 693 00:29:12,663 --> 00:29:14,316 When someone pumped their arm 694 00:29:14,317 --> 00:29:17,189 full of a virus to transport it. 695 00:29:17,190 --> 00:29:18,930 All right, that's going to have to be enough. 696 00:29:18,931 --> 00:29:23,631 I'm stuffing the chicken wings with a virus of chicken mousse. 697 00:29:24,632 --> 00:29:27,677 They only have 30 seconds to go through an obstacle 698 00:29:27,678 --> 00:29:29,244 to get the antidote, 699 00:29:29,245 --> 00:29:31,769 which is the sauce, before it becomes too cold. 700 00:29:31,770 --> 00:29:34,293 I don't always like to use prime cuts of things. 701 00:29:34,294 --> 00:29:37,165 I grew up on chicken wings and other parts, 702 00:29:37,166 --> 00:29:39,951 so I like to kind of show that part of it. 703 00:29:44,173 --> 00:29:46,392 It might crumble. Oh no, she's kind of wet. 704 00:29:46,393 --> 00:29:50,788 Normally my mom batters the fish in like a cornmeal fish fry. 705 00:29:50,789 --> 00:29:53,660 I want to bring that textural component into the dish, 706 00:29:53,661 --> 00:29:55,096 but it's not crisping up. 707 00:29:55,097 --> 00:29:56,794 My ratio is off. 708 00:29:56,795 --> 00:29:59,144 I feel like this just needs to cook off, the butter, no? 709 00:29:59,145 --> 00:30:00,754 Did you put too much butter? 710 00:30:00,755 --> 00:30:02,408 I thought I didn't. I put almost one to one to one, 711 00:30:02,409 --> 00:30:04,758 which is what I usually do for crumble. 712 00:30:04,759 --> 00:30:08,632 It won't say fish fry if there's no crunchy element to it. 713 00:30:08,937 --> 00:30:11,025 Ow, my hand. 714 00:30:11,026 --> 00:30:12,984 Why, why, why? 715 00:30:12,985 --> 00:30:15,204 Anyone seen the paper towels? 716 00:30:22,255 --> 00:30:23,908 Not my best work. 717 00:30:23,909 --> 00:30:25,866 I'm worried because I don't think my crumble is going to get 718 00:30:25,867 --> 00:30:28,347 crumbly because I put too much butter inside of it. 719 00:30:28,348 --> 00:30:29,870 - César? - Yes? 720 00:30:29,871 --> 00:30:31,045 Do you think if I add 721 00:30:31,046 --> 00:30:32,481 some tapioca maltodextrin to this, 722 00:30:32,482 --> 00:30:34,179 - it'll crumble it up? -Is it fat? 723 00:30:34,180 --> 00:30:35,093 -There's butter in here. -Yes. 724 00:30:35,094 --> 00:30:36,877 Yes! I love César. 725 00:30:36,878 --> 00:30:38,574 César fan club! 726 00:30:42,536 --> 00:30:45,320 This is to resemble laser beams, if you will. 727 00:30:45,321 --> 00:30:46,974 I dyed it green with herbs. 728 00:30:46,975 --> 00:30:49,672 There's always laser beams, and people have to dodge them. 729 00:30:49,673 --> 00:30:51,892 For my stunt, these breadstick lasers are 730 00:30:51,893 --> 00:30:54,590 going to sit on top of the bowl, and then they're going to have 731 00:30:54,591 --> 00:30:57,767 to reach through the laser beams to get the golden key. 732 00:30:57,768 --> 00:31:00,161 After they get the key, then they can break the lasers 733 00:31:00,162 --> 00:31:02,382 over the tartar and enjoy. 734 00:31:03,557 --> 00:31:05,123 I don't know where the this idea came from. 735 00:31:05,124 --> 00:31:07,038 And now you're just going to take those and make 736 00:31:07,039 --> 00:31:08,343 beet puree, right? 737 00:31:08,344 --> 00:31:09,997 That would be the three-star way. 738 00:31:09,998 --> 00:31:11,433 How's your crepes, Bailey? 739 00:31:11,434 --> 00:31:13,044 They're cute. 740 00:31:13,045 --> 00:31:14,523 How's your trout on croute? 741 00:31:14,524 --> 00:31:16,047 Coming along, coming along, coming along. 742 00:31:16,048 --> 00:31:18,179 Normally, when I cook this size, 743 00:31:18,180 --> 00:31:20,790 it takes about half an hour to cook. 744 00:31:20,791 --> 00:31:22,401 I'm shaking. 745 00:31:22,402 --> 00:31:24,969 With 32 minutes, I get the fish en croute in the oven, 746 00:31:24,970 --> 00:31:28,363 which means I'm going to be carving at the very last second. 747 00:31:28,364 --> 00:31:30,148 Massi, we're 30 out. You good? 748 00:31:30,149 --> 00:31:31,801 Nervous. 749 00:31:37,808 --> 00:31:39,113 Nice view. 750 00:31:39,114 --> 00:31:40,723 - Yeah, it's a great view. -Wow. 751 00:31:40,724 --> 00:31:43,161 Binit, thank you so much for having all of us. 752 00:31:43,162 --> 00:31:44,597 Fantastic setting. 753 00:31:44,598 --> 00:31:46,381 I have a feeling, Tarzan, you're going to be 754 00:31:46,382 --> 00:31:49,558 looking out my left, just wanting to jump off something. 755 00:31:49,559 --> 00:31:51,517 I am tempted. 756 00:31:51,518 --> 00:31:55,347 Tom Cruise put that adrenaline bug in me. 757 00:31:55,348 --> 00:31:56,957 I kind of want to jump right now. 758 00:31:56,958 --> 00:31:58,567 Yeah. 759 00:31:58,568 --> 00:32:00,787 In honor of Mission Impossible and you being here, 760 00:32:00,788 --> 00:32:03,921 we wanted a stunt along with every dish. 761 00:32:03,922 --> 00:32:07,707 Buddha, what would you do? This is tailor-made for you. 762 00:32:07,708 --> 00:32:10,275 I've always had this envision of making a floating island. 763 00:32:10,276 --> 00:32:14,670 The dream was that the meringue actually floats with helium. 764 00:32:14,671 --> 00:32:18,152 I will say, y'all pantry looks way different from mine. 765 00:32:20,721 --> 00:32:21,940 20 minutes, guys. 766 00:32:23,115 --> 00:32:25,681 I'm doing a seafood boil style sauce. 767 00:32:25,682 --> 00:32:27,770 I'm going to represent the south. 768 00:32:27,771 --> 00:32:29,947 Lana, what you doing with your little cutie things? 769 00:32:29,948 --> 00:32:31,513 I'm trying to fill my hearts. 770 00:32:31,514 --> 00:32:33,124 I guess that's what we're all looking for. 771 00:32:33,125 --> 00:32:35,387 I thought heart-shaped pipettes so it looks super cute 772 00:32:35,388 --> 00:32:37,432 because this is a dish for my mom. 773 00:32:37,433 --> 00:32:38,999 What's that you're filling it with? 774 00:32:39,000 --> 00:32:40,914 One's going to be hot sauce and the other one's 775 00:32:40,915 --> 00:32:42,481 going to be cocktail sauce. 776 00:32:42,482 --> 00:32:45,179 - Giving fish basket vibes. -Oh, all right. 777 00:32:48,096 --> 00:32:52,795 So, I'm doing bechamel in between my layers right now. 778 00:32:52,796 --> 00:32:55,494 The crepes are going to be layered like lasagna. 779 00:32:55,495 --> 00:32:57,409 Actually, this one first. 780 00:32:57,410 --> 00:32:59,454 I'm happy because I know that it's going to 781 00:32:59,455 --> 00:33:00,890 support the structure. 782 00:33:00,891 --> 00:33:02,892 I don't know if this is going to look like 783 00:33:02,893 --> 00:33:04,765 a tiramisu, but whatever. 784 00:33:06,114 --> 00:33:07,985 This is much better. 785 00:33:07,986 --> 00:33:09,335 Let's see... 786 00:33:10,031 --> 00:33:12,815 The custard, it's nice and rich and sweet. 787 00:33:12,816 --> 00:33:16,037 The turmeric gives it a really beautiful yellow color. 788 00:33:16,733 --> 00:33:18,865 To kind of balance a little bit of that sweetness 789 00:33:18,866 --> 00:33:21,955 from the custard, I'm doing a dill and cilantro salsa. 790 00:33:21,956 --> 00:33:24,045 Keeping it bright, keeping it acidic. 791 00:33:24,698 --> 00:33:26,916 - 28 minutes! -Oh my god. 792 00:33:26,917 --> 00:33:29,180 This is so ridiculous, I love it. 793 00:33:29,181 --> 00:33:30,659 The trickiest part about this, 794 00:33:30,660 --> 00:33:32,313 after it's all been seasoned and dusted, 795 00:33:32,314 --> 00:33:35,708 is rolling a super tight tube of meat. 796 00:33:37,319 --> 00:33:39,059 I know it all sounds really gross but it's 797 00:33:39,060 --> 00:33:40,626 going to taste good. 798 00:33:40,627 --> 00:33:43,499 -Jesus Christ, Shuai. -Big boys. 799 00:33:46,024 --> 00:33:48,503 I slice my torchons into rounds. 800 00:33:48,504 --> 00:33:50,810 It looks dope man. Oh, my God. 801 00:33:50,811 --> 00:33:52,333 Getting that beautiful mosaic that I worked 802 00:33:52,334 --> 00:33:53,856 so hard to achieve. 803 00:33:53,857 --> 00:33:55,293 So cute. 804 00:33:55,294 --> 00:33:56,860 The cornmeal is crunchy. 805 00:33:57,818 --> 00:33:59,514 We're not there yet, but we're almost there. 806 00:33:59,515 --> 00:34:01,516 I want the crust to be really crispy and 807 00:34:01,517 --> 00:34:03,040 beautiful golden brown. 808 00:34:03,041 --> 00:34:06,434 I want the fish inside the pastry to be rosé. 809 00:34:06,435 --> 00:34:08,045 Three minutes. 810 00:34:08,046 --> 00:34:09,350 How's it looking? Good? 811 00:34:09,351 --> 00:34:11,571 Here comes the slice. Right at the end. 812 00:34:12,963 --> 00:34:14,181 All right! 813 00:34:14,182 --> 00:34:15,530 We're set up for success over here. 814 00:34:15,531 --> 00:34:19,056 First slice, absolutely perfect. 815 00:34:19,057 --> 00:34:20,361 How much time's left? 816 00:34:20,362 --> 00:34:21,928 One minute, 30 seconds. 817 00:34:21,929 --> 00:34:23,582 Back, back, back, back, back. 818 00:34:23,583 --> 00:34:24,887 Now is go time. 819 00:34:28,196 --> 00:34:29,589 20 seconds. 820 00:34:30,633 --> 00:34:32,417 Looks good, we're good. 821 00:34:32,418 --> 00:34:34,462 Oh man, that was a hard one. 822 00:34:38,380 --> 00:34:40,251 -Hello. - Hi, hello. 823 00:34:40,252 --> 00:34:41,643 Massimo, tell us about what you made 824 00:34:41,644 --> 00:34:43,123 for us and what the stunt is. 825 00:34:43,124 --> 00:34:44,255 Kind of went with more 826 00:34:44,256 --> 00:34:45,691 of a literal sense of a stunt. 827 00:34:45,692 --> 00:34:48,563 So, I decided to cook you a trout en croute. 828 00:34:48,564 --> 00:34:51,088 There's a huge variable of success that is out of 829 00:34:51,089 --> 00:34:53,394 your control when you cook a protein in pastry. 830 00:34:53,395 --> 00:34:55,396 The dough was made today. 831 00:34:55,397 --> 00:34:58,573 A emulsion with saffron and fondue tomate. 832 00:34:58,574 --> 00:35:00,314 - Louis the XV. -I love this guy. 833 00:35:00,315 --> 00:35:01,663 My favorite of the Louis's. 834 00:35:01,664 --> 00:35:03,361 - I love you. -Thank you. 835 00:35:03,362 --> 00:35:04,927 Bon appétit guys. 836 00:35:04,928 --> 00:35:07,104 Lana, can you tell us about your dish and your stunt? 837 00:35:07,105 --> 00:35:08,757 You got to follow up to that? 838 00:35:08,758 --> 00:35:11,020 -I-- You know what? -They're used to it. 839 00:35:11,021 --> 00:35:12,761 Yeah, we're used to it. 840 00:35:12,762 --> 00:35:16,330 I am trying to recreate my mom's fried fish basket. 841 00:35:16,331 --> 00:35:19,072 So, it's a torchon of fish. 842 00:35:19,073 --> 00:35:21,292 The sauces are like choose your own adventure. 843 00:35:21,293 --> 00:35:22,771 One's a hot sauce. 844 00:35:22,772 --> 00:35:25,034 The other one is a cocktail gelée. 845 00:35:25,035 --> 00:35:27,472 On the side is tartar sauce hollandaise and 846 00:35:27,473 --> 00:35:29,865 a cornmeal crumble. 847 00:35:29,866 --> 00:35:31,954 So, the stunt would be like illusion. 848 00:35:31,955 --> 00:35:33,652 The idea is when you eat it all together, 849 00:35:33,653 --> 00:35:35,219 it's supposed to taste like my mom's fried fish. 850 00:35:35,220 --> 00:35:37,177 - All right. Thank you chefs. -Thank you. 851 00:35:37,178 --> 00:35:38,484 Thank you. 852 00:35:39,006 --> 00:35:41,616 Buddha, if I remember correctly, you've made a lot of en croute. 853 00:35:41,617 --> 00:35:43,836 - How was Massimo's? - I thought it was fantastic. 854 00:35:43,837 --> 00:35:47,274 Two hours to make pastry, bake it, fill it up. 855 00:35:47,275 --> 00:35:49,537 - I mean, kudos to him. - I think it's executed great. 856 00:35:49,538 --> 00:35:51,583 I think it's seasoned well. It's very tasty. 857 00:35:51,584 --> 00:35:53,802 Is it a big stunt? No, but it's a big risk. 858 00:35:53,803 --> 00:35:55,630 First take. You don't go back and do this again. 859 00:35:55,631 --> 00:35:57,284 Ran out of time. The sun is going down. 860 00:35:57,285 --> 00:35:58,720 You got to get the shot. 861 00:35:58,721 --> 00:36:00,461 - You got the shot. -Only one shot. 862 00:36:00,462 --> 00:36:02,159 Mission accomplished. 863 00:36:02,160 --> 00:36:03,812 -Feel good about it? - Yeah. 864 00:36:03,813 --> 00:36:06,511 Tarzan, let's start with you on Lana's dish. 865 00:36:06,512 --> 00:36:09,818 I love the heart behind it. 866 00:36:09,819 --> 00:36:11,256 No pun intended. 867 00:36:11,952 --> 00:36:14,040 It really brought me back to New Orleans and 868 00:36:14,041 --> 00:36:15,824 the thought about my mom's fried food, 869 00:36:15,825 --> 00:36:18,827 and it just didn't hit the mark for me. 870 00:36:18,828 --> 00:36:22,004 For me, it was this fried pile of cornmeal. 871 00:36:22,005 --> 00:36:23,484 It tasted raw. 872 00:36:23,485 --> 00:36:25,225 Yeah, the crumble was a big no. 873 00:36:25,226 --> 00:36:28,315 The seasoning was good, but I never got what 874 00:36:28,316 --> 00:36:29,708 she wanted to execute. 875 00:36:29,709 --> 00:36:31,405 She tried to deconstruct her fried food, 876 00:36:31,406 --> 00:36:33,015 and the fried part didn't work. 877 00:36:33,016 --> 00:36:34,974 You know, it tasted like my mom's fried fish sandwich. 878 00:36:34,975 --> 00:36:36,193 Oh, yeah? 879 00:36:38,848 --> 00:36:41,023 Remember how we said we were going to make it small and cute? 880 00:36:41,024 --> 00:36:42,373 Well, that didn't happen. 881 00:36:42,374 --> 00:36:43,635 Gotta see if I can 882 00:36:43,636 --> 00:36:45,245 get them to look like the CN Tower. 883 00:36:45,246 --> 00:36:46,986 Five minutes, César. 884 00:36:46,987 --> 00:36:49,641 I feel like I should cut them smaller, but [bleep] it. 885 00:36:49,642 --> 00:36:53,210 César, all of his dishes are so dainty and beautiful, 886 00:36:53,211 --> 00:36:56,865 and then I've got this, like, thick slice of tiramisu, 887 00:36:56,866 --> 00:36:58,606 but I think they look super cute. 888 00:36:58,607 --> 00:37:01,436 So, I hope the judges feel the same. 889 00:37:02,220 --> 00:37:04,569 - Is that your fish tuile? -Yep. 890 00:37:04,570 --> 00:37:06,658 These tuiles are cooking quickly. 891 00:37:06,659 --> 00:37:08,529 Some of them are burning. 892 00:37:08,530 --> 00:37:10,270 Too hot, too hot, too hot. 893 00:37:10,271 --> 00:37:11,838 So I have to, like, pivot. 894 00:37:13,709 --> 00:37:15,884 I grab some nonstick pans, and I'm just going 895 00:37:15,885 --> 00:37:17,234 to have to do these individually. 896 00:37:17,235 --> 00:37:19,366 One minute and 22 seconds. 897 00:37:19,367 --> 00:37:22,543 The tuile, can't rush it, but I also need to rush it. 898 00:37:28,637 --> 00:37:30,900 And end. 899 00:37:31,727 --> 00:37:33,119 I'm pretty pissed at myself. 900 00:37:33,120 --> 00:37:34,729 The tuiles look sloppy. 901 00:37:34,730 --> 00:37:37,297 I wanted to take more time on the shape and, you know, 902 00:37:37,298 --> 00:37:39,386 make them beautiful, but time got away from me. 903 00:37:41,000 --> 00:37:47,074 Support us and become VIP member to remove all ads from www.OpenSubtitles.org 904 00:37:49,919 --> 00:37:52,269 -Thank you. - Oh, wow. 905 00:37:52,270 --> 00:37:54,314 Now, I think this is tickling my fancy. 906 00:37:54,315 --> 00:37:55,489 I was like, ooh. 907 00:37:55,490 --> 00:37:57,057 Wait, is this not dessert? 908 00:37:57,579 --> 00:37:59,058 I think that's the trick. 909 00:37:59,059 --> 00:38:00,713 I think it's supposed to look like dessert, but it's not. 910 00:38:02,018 --> 00:38:04,542 Bailey, tell us about what you made, and your stunt. 911 00:38:04,543 --> 00:38:07,196 So, I made tiramisu fugazi. 912 00:38:07,197 --> 00:38:12,027 So I made a porcini crespelle, a norcina sausage bolognese, 913 00:38:12,028 --> 00:38:15,074 bechamel layered in with just a little bit of truffle, and then 914 00:38:15,075 --> 00:38:19,426 a finishing olive oil powder to look like the powdered sugar. 915 00:38:19,427 --> 00:38:22,690 -César? - This is a miniature CN Tower. 916 00:38:22,691 --> 00:38:25,214 So, your mission is to break into it through the 917 00:38:25,215 --> 00:38:26,955 fish tuile that's on top. 918 00:38:26,956 --> 00:38:28,348 Inside you'll find arctic char. 919 00:38:28,349 --> 00:38:30,872 Your secret weapon is going to be sauce. 920 00:38:30,873 --> 00:38:32,526 So make sure to grab one. 921 00:38:32,527 --> 00:38:35,834 The arctic char is surrounded by a turmeric custard. 922 00:38:35,835 --> 00:38:37,531 What's the sweet taste in this? 923 00:38:37,532 --> 00:38:39,359 A little bit of romaine jam, and then there's a little 924 00:38:39,360 --> 00:38:41,274 - sweetness in the custard. - Ah, okay. 925 00:38:41,275 --> 00:38:43,103 - Thanks, all. -Thank you. 926 00:38:43,495 --> 00:38:45,800 Patrick, how are you finding Bailey's dish? 927 00:38:45,801 --> 00:38:48,107 My first bite, I thought it was quite tasty. 928 00:38:48,108 --> 00:38:49,543 I thought it was seasoned well. 929 00:38:49,544 --> 00:38:50,979 It is very satisfying 930 00:38:50,980 --> 00:38:54,026 in terms of that rich, umami meatiness. 931 00:38:54,027 --> 00:38:56,333 Crepes are a little thick and doughy, but I love the idea 932 00:38:56,334 --> 00:38:58,900 of serving us a savory dish that looks like dessert. 933 00:38:58,901 --> 00:39:00,162 I feel deceived, though. 934 00:39:00,163 --> 00:39:02,775 - Betrayed? - Yeah. Yeah. 935 00:39:04,429 --> 00:39:07,039 Martine, are you enjoying the sweetness of César's dish? 936 00:39:07,040 --> 00:39:09,694 The oil from the tuile melt with the custard 937 00:39:09,695 --> 00:39:11,565 don't bring everything together. 938 00:39:11,566 --> 00:39:13,262 The fish was handled really nicely. 939 00:39:13,263 --> 00:39:15,700 Presentation was great, but it needed some acidity 940 00:39:15,701 --> 00:39:17,397 - to cut through that sweetness. - Yeah. 941 00:39:17,398 --> 00:39:19,704 I'm finding the tuile to be somewhat burnt. 942 00:39:19,705 --> 00:39:20,835 And mine's inconsistently cooked. 943 00:39:20,836 --> 00:39:22,228 I'm a big sweet person, 944 00:39:22,229 --> 00:39:24,099 so when I taste the sweet, I was like, hmm. 945 00:39:24,100 --> 00:39:26,232 And the fish was good, but together, I don't know. 946 00:39:26,233 --> 00:39:28,756 You prefer your sweets after the fish course. 947 00:39:28,757 --> 00:39:29,888 Yes, exactly. 948 00:39:29,889 --> 00:39:31,280 Yours looked really cute, 949 00:39:31,281 --> 00:39:32,934 - though, too. - Yeah, I like the colors. 950 00:39:32,935 --> 00:39:35,763 I did have a different idea of what these stunts 951 00:39:35,764 --> 00:39:37,461 were going to look like. 952 00:39:37,462 --> 00:39:39,985 Hopefully, somebody has, like, the sparklers in their next food 953 00:39:39,986 --> 00:39:42,683 so I can at least say, whoa, there's some danger. 954 00:39:42,684 --> 00:39:43,815 Watch out. 955 00:39:45,600 --> 00:39:49,298 This is to resemble the laser beams, if you will. 956 00:39:49,299 --> 00:39:51,300 Did I think I'd be making laser beams out 957 00:39:51,301 --> 00:39:54,521 of crostini breadsticks - on Top Chef? - No. 958 00:39:54,522 --> 00:39:58,831 But always something different, so here I am making lasers. 959 00:40:00,093 --> 00:40:01,963 Going to deep fry my chicken wings. 960 00:40:01,964 --> 00:40:03,835 - Time? -Seven minutes. 961 00:40:03,836 --> 00:40:06,054 Preplating the beef tartare and putting little 962 00:40:06,055 --> 00:40:08,275 pockets of foie gras mousse inside of it. 963 00:40:09,668 --> 00:40:11,103 Oh, yeah, that's great. 964 00:40:11,104 --> 00:40:12,626 Duck is like a nice medium. 965 00:40:12,627 --> 00:40:14,411 Mousse is cooked through, chicken is cooked through. 966 00:40:14,412 --> 00:40:15,847 -It does look good. -Thank you. 967 00:40:15,848 --> 00:40:17,457 How are your chicken wings, chef? 968 00:40:17,458 --> 00:40:18,589 They look good. 969 00:40:18,590 --> 00:40:20,112 Cooked through and very small 970 00:40:20,113 --> 00:40:22,027 compared to yours. 971 00:40:22,028 --> 00:40:24,073 - Time? -3:20. 972 00:40:25,553 --> 00:40:30,470 I'm decanting my sauce into my pitchers and I am placing 973 00:40:30,471 --> 00:40:34,474 the dry ice into my Dutch oven, which will create a mist. 974 00:40:34,475 --> 00:40:37,390 All right, guys, 54 seconds. 975 00:40:37,391 --> 00:40:40,175 I use dry ice for presentations every once in a while, 976 00:40:40,176 --> 00:40:42,482 but timing on it can be really finicky. 977 00:40:44,877 --> 00:40:49,358 Five, four, three, two, one. 978 00:40:55,278 --> 00:40:56,975 Thank you. 979 00:40:56,976 --> 00:40:59,152 -Smells good. -Pretty. 980 00:41:00,022 --> 00:41:02,328 - Excuse my reach, here. - Yeah, yeah, yeah. 981 00:41:02,329 --> 00:41:06,072 I feel like this is going to self-destruct any second now. 982 00:41:06,812 --> 00:41:08,508 - Vinny. -Okay, here we go. 983 00:41:08,509 --> 00:41:11,859 All right, judges, for your mission today, you need to try 984 00:41:11,860 --> 00:41:13,992 and extract the key out of the lasers... 985 00:41:13,993 --> 00:41:15,297 Oh, they're lasers. 986 00:41:15,298 --> 00:41:16,777 ...while the smoke is going. 987 00:41:16,778 --> 00:41:18,344 I got the key. 988 00:41:18,345 --> 00:41:20,389 Once you acquire the key and get through the lasers, 989 00:41:20,390 --> 00:41:23,131 it is a beef tartare with marinated beets on top, 990 00:41:23,132 --> 00:41:25,220 the flavors of harissa, and preserved Meyer lemon, 991 00:41:25,221 --> 00:41:27,267 with a little bit of foie gras mousse inside. 992 00:41:29,138 --> 00:41:31,096 -Shuai? - I'm sticking with my trashy 993 00:41:31,097 --> 00:41:32,793 fantasy theme this whole entire season. 994 00:41:32,794 --> 00:41:34,229 I made a turducken. 995 00:41:34,230 --> 00:41:36,884 So it's chicken with a turkey mousse and then 996 00:41:36,885 --> 00:41:38,407 a duck breast in the middle. 997 00:41:38,408 --> 00:41:40,540 There's a whipped potato and leek underneath it 998 00:41:40,541 --> 00:41:41,976 with chicken gravy. 999 00:41:41,977 --> 00:41:43,718 On the side is buttered peas and carrots. 1000 00:41:44,545 --> 00:41:46,981 - Tristen? - So this is Chicken Impossible. 1001 00:41:46,982 --> 00:41:50,289 Chicken wing stuffed with a virus of crab and 1002 00:41:50,290 --> 00:41:52,813 andouille sausage and a chicken mousse. 1003 00:41:52,814 --> 00:41:54,380 You need to pour the antidote on it. 1004 00:41:54,381 --> 00:41:57,731 You have 30 seconds to get the stuff out or else 1005 00:41:57,732 --> 00:41:58,993 your sauce will get too cold. 1006 00:42:00,909 --> 00:42:02,475 It's frozen. 1007 00:42:02,476 --> 00:42:04,259 I think I already have it. 1008 00:42:04,260 --> 00:42:05,871 Well, you have 30 seconds. 1009 00:42:06,306 --> 00:42:08,916 There we go. 1010 00:42:08,917 --> 00:42:10,179 - Thanks, Tristen. -We failed. 1011 00:42:10,571 --> 00:42:13,007 The antidote, it's an Americane flavored 1012 00:42:13,008 --> 00:42:15,140 like the Viet-cajun seafood boil. 1013 00:42:15,141 --> 00:42:17,796 - Thank you, chefs. - Sorry. 1014 00:42:22,975 --> 00:42:24,410 Mine's completely frozen. 1015 00:42:24,411 --> 00:42:26,847 - Vinny's-- It's frozen. -It's totally frozen. 1016 00:42:36,249 --> 00:42:37,771 Vinny's is totally frozen. 1017 00:42:37,772 --> 00:42:40,774 The mission was to make the ice pop out of raw beef. 1018 00:42:40,775 --> 00:42:43,255 Awesome. Nailed it. 1019 00:42:43,256 --> 00:42:44,952 The only thing I got is foie gras. 1020 00:42:44,953 --> 00:42:47,128 My initial bite was a little bit of mousse and that was it. 1021 00:42:47,129 --> 00:42:48,652 I ate it before it got frozen. 1022 00:42:48,653 --> 00:42:50,349 Some acidity in the pickled vegetables on the top. 1023 00:42:50,350 --> 00:42:52,177 Tartare was fine, the foie gras mousse was fine. 1024 00:42:52,178 --> 00:42:55,354 But in terms of the story, I was blown away. 1025 00:42:55,355 --> 00:42:57,225 The key, the lasers... 1026 00:42:57,226 --> 00:42:59,445 If he levitated away from the dry ice, 1027 00:42:59,446 --> 00:43:01,490 it could be a very interesting dish that we were looking for. 1028 00:43:01,491 --> 00:43:03,144 I would like to eat it. 1029 00:43:03,145 --> 00:43:04,319 Here. 1030 00:43:04,320 --> 00:43:06,017 It's totally rock solid. 1031 00:43:06,018 --> 00:43:07,497 Oh, no, no. 1032 00:43:08,890 --> 00:43:11,065 Martine, how are you finding Shuai's dish? 1033 00:43:11,066 --> 00:43:14,373 He had a nice crispy texture, but I would love more 1034 00:43:14,374 --> 00:43:17,289 of the veg for the portion of the meat. 1035 00:43:17,290 --> 00:43:19,334 The turducken is well constructed. 1036 00:43:19,335 --> 00:43:21,772 Executed in two hours, it's pretty good, 1037 00:43:21,773 --> 00:43:23,469 but I don't really know what the stunt is. 1038 00:43:23,470 --> 00:43:24,557 The stunt wasn't there for the audience, so. 1039 00:43:24,558 --> 00:43:26,515 It's not much of a stretch. 1040 00:43:26,516 --> 00:43:29,083 Anyone wants a slice of turducken, there's plenty. 1041 00:43:29,084 --> 00:43:30,650 Buddha, did you like Tristen's 1042 00:43:30,651 --> 00:43:32,434 version of his Houston crab boil? 1043 00:43:32,435 --> 00:43:35,002 It was tasty, textural, well-seasoned. 1044 00:43:35,003 --> 00:43:37,048 The dish, out of point of view, it was delicious. 1045 00:43:37,049 --> 00:43:39,137 I thought the sauce was the best thing we ate today. 1046 00:43:39,138 --> 00:43:41,008 - It was like restaurant-ready. - Yeah. 1047 00:43:41,009 --> 00:43:42,793 There's a lot of smokiness, 1048 00:43:42,794 --> 00:43:45,970 there's a lot of Vietnamese herbaceous notes. 1049 00:43:45,971 --> 00:43:47,580 Flavor-wise, I thought it was the best dish. 1050 00:43:47,581 --> 00:43:50,670 But then his trick, he couldn't pull it off. 1051 00:43:50,671 --> 00:43:52,280 I think if we gave him a take two, 1052 00:43:52,281 --> 00:43:54,326 - he would've did better. - Yeah. 1053 00:43:54,327 --> 00:43:56,590 My sauce froze in my little presentation, but... 1054 00:43:58,984 --> 00:44:00,114 Whoa! 1055 00:44:00,115 --> 00:44:01,594 We did have some good, 1056 00:44:01,595 --> 00:44:04,292 - tasty bites of food. - We got some tasty food, 1057 00:44:04,293 --> 00:44:06,251 just a lot of stuff didn't really fit the challenge. 1058 00:44:06,252 --> 00:44:08,906 There are only really a couple standout dishes, 1059 00:44:08,907 --> 00:44:10,864 and the Quickfires are going to come into play. 1060 00:44:10,865 --> 00:44:13,562 Binit, thank you for having us. Beautiful restaurant. 1061 00:44:13,563 --> 00:44:15,260 Martine, Patrick, thank you for being here. 1062 00:44:15,261 --> 00:44:16,783 - Thank you. - Thanks for having us. 1063 00:44:16,784 --> 00:44:18,306 The rest of us should all jump off the building. 1064 00:44:18,307 --> 00:44:19,874 To judges table. 1065 00:44:20,919 --> 00:44:23,530 - Don't forget the parachute. - Safety first. 1066 00:44:36,761 --> 00:44:41,590 Tristen, Bailey, and Massimo, please stay here. 1067 00:44:41,591 --> 00:44:43,244 The rest of you can move to the side. 1068 00:44:47,989 --> 00:44:49,511 The three of you are standing here 1069 00:44:49,512 --> 00:44:53,515 because you had our favorite dishes of the day. 1070 00:44:53,516 --> 00:44:55,430 - Congratulations. -Yay. 1071 00:44:58,086 --> 00:45:00,348 Massimo, I've done wellingtons before 1072 00:45:00,349 --> 00:45:01,828 inside the Top Chefkitchen. 1073 00:45:01,829 --> 00:45:04,135 It's definitely a very hard thing to do, 1074 00:45:04,136 --> 00:45:05,527 and I thought you did extremely well. 1075 00:45:05,528 --> 00:45:07,312 When you said that you made your own dough, 1076 00:45:07,313 --> 00:45:08,748 I almost fell off my chair. 1077 00:45:08,749 --> 00:45:11,578 This was me running through a wall for you. 1078 00:45:12,622 --> 00:45:15,015 Was the dough the first thing you started to make? 1079 00:45:15,016 --> 00:45:18,323 Yeah. I ended up putting it sous vide, rolling it out, 1080 00:45:18,324 --> 00:45:20,455 - and chilling it in ice water. - Clever. 1081 00:45:20,456 --> 00:45:23,545 The dough is the magic in that dish. 1082 00:45:23,546 --> 00:45:25,112 Thank you. It means the world. 1083 00:45:25,113 --> 00:45:28,202 Bailey, did your dish turn out how you wanted it? 1084 00:45:28,203 --> 00:45:30,030 I was very happy with it. 1085 00:45:30,031 --> 00:45:31,684 Your dish was so satisfying. 1086 00:45:31,685 --> 00:45:34,948 Rich and heavy in all the really great ways. 1087 00:45:34,949 --> 00:45:39,344 It was just the savory bomb that you expected it to be. 1088 00:45:39,345 --> 00:45:40,998 - Thank you. -When it came out, 1089 00:45:40,999 --> 00:45:43,304 it almost felt like it was a stunt double. 1090 00:45:43,305 --> 00:45:44,741 Stunt. 1091 00:45:44,742 --> 00:45:47,091 I don't trust you anymore because I kept 1092 00:45:47,092 --> 00:45:50,311 seeing the tiramisu, but once I got past it, 1093 00:45:50,312 --> 00:45:51,791 I had to say, listen, you're not eating sweets. 1094 00:45:51,792 --> 00:45:54,185 The dish itself was really good to eat. 1095 00:45:54,186 --> 00:45:55,577 Thank you. 1096 00:45:55,578 --> 00:45:57,362 Tristen, could you tell us a little 1097 00:45:57,363 --> 00:45:58,798 bit more about how you came up with that dish? 1098 00:45:58,799 --> 00:46:00,669 There was a Mission Impossible 1099 00:46:00,670 --> 00:46:02,149 where there was a virus and the only way to transport 1100 00:46:02,150 --> 00:46:03,934 the virus was within themselves. 1101 00:46:03,935 --> 00:46:06,327 I feel like the stunts in Mission Impossibleare always 1102 00:46:06,328 --> 00:46:08,286 so fiddly work, so I wanted to add 1103 00:46:08,287 --> 00:46:09,853 my technique that I've learned growing up. 1104 00:46:09,854 --> 00:46:11,419 And then I just wanted to put you guys on the clock like 1105 00:46:11,420 --> 00:46:13,073 you put me on the clock all the time. 1106 00:46:14,946 --> 00:46:16,990 I really enjoyed the flavors that you had. 1107 00:46:16,991 --> 00:46:19,297 Hearing more about the story, that's really cool. 1108 00:46:19,298 --> 00:46:20,689 Thank you. That means a lot. 1109 00:46:20,690 --> 00:46:22,474 The flavors were absolutely delicious. 1110 00:46:22,475 --> 00:46:24,128 The sauce was beautiful. 1111 00:46:24,129 --> 00:46:25,738 In fact, Patrick thought the sauce 1112 00:46:25,739 --> 00:46:27,696 was the best thing he tasted all day. 1113 00:46:27,697 --> 00:46:28,828 Thank you. 1114 00:46:28,829 --> 00:46:30,308 Tarzan and Buddha, as our guest judges, 1115 00:46:30,309 --> 00:46:31,745 you get to announce our winner. 1116 00:46:32,224 --> 00:46:35,966 The winning chef today took a risk and gave us 1117 00:46:35,967 --> 00:46:37,707 a delicious dish. 1118 00:46:38,578 --> 00:46:40,057 And the winner is... 1119 00:46:45,759 --> 00:46:47,326 Massimo. 1120 00:46:47,979 --> 00:46:49,240 Thank you, guys. 1121 00:46:49,241 --> 00:46:50,720 Thank you. 1122 00:46:52,548 --> 00:46:54,375 In hockey, they say you gotta learn 1123 00:46:54,376 --> 00:46:56,638 how to lose before you learn how to win. 1124 00:46:56,639 --> 00:46:58,727 And the competition started off, 1125 00:46:58,728 --> 00:47:00,729 I wasn't getting the success I wanted. 1126 00:47:00,730 --> 00:47:03,603 I fell at the bottom a few times, and now... 1127 00:47:04,473 --> 00:47:06,039 I'm on cloud nine. 1128 00:47:06,040 --> 00:47:07,519 Massimo, congratulations. 1129 00:47:07,520 --> 00:47:10,652 You just won $10,000 and two tickets for you 1130 00:47:10,653 --> 00:47:12,437 and a guest to go to the premiere of the new 1131 00:47:12,438 --> 00:47:15,657 Mission Impossiblemovie, courtesy of Paramount Pictures. 1132 00:47:15,658 --> 00:47:18,573 Cool. Thank you so much. 1133 00:47:18,574 --> 00:47:20,401 We'll be sitting next to each other. 1134 00:47:20,402 --> 00:47:21,708 Awesome. 1135 00:47:22,317 --> 00:47:24,405 All right, chefs, the three of you can step to the side. 1136 00:47:24,406 --> 00:47:26,060 Thank you very much. 1137 00:47:26,974 --> 00:47:32,371 Lana, Vinny, and César, please step forward. 1138 00:47:37,245 --> 00:47:39,594 Chefs, the three of you had our least favorite dishes of 1139 00:47:39,595 --> 00:47:41,901 the day, and one of you will be eliminated. 1140 00:47:50,041 --> 00:47:52,477 Lana, let's start with you. What was in the crumble? 1141 00:47:52,478 --> 00:47:54,871 I made a crumble with AP, cornmeal, 1142 00:47:54,872 --> 00:47:56,916 the spice blend, some butter, 1143 00:47:56,917 --> 00:47:58,875 and then I cooked that down, 1144 00:47:58,876 --> 00:48:00,920 and I folded in a little bit of maltodextrin to 1145 00:48:00,921 --> 00:48:03,967 give it that powdery kind of look to it. 1146 00:48:03,968 --> 00:48:06,708 When you say you cooked that down, in a sauté pan? 1147 00:48:06,709 --> 00:48:08,145 No, I put it in the oven. I baked it. 1148 00:48:08,146 --> 00:48:10,974 The big problem is that the cornmeal never 1149 00:48:10,975 --> 00:48:12,845 - became hydrated at all. - Okay. 1150 00:48:12,846 --> 00:48:16,415 Felt like the cornmeal was a bit dry and crunchy-sandy. 1151 00:48:16,981 --> 00:48:19,199 It was just that connection between 1152 00:48:19,200 --> 00:48:21,636 the fish and the fry that I really couldn't get 1153 00:48:21,637 --> 00:48:22,986 because they were texturally off for me. 1154 00:48:22,987 --> 00:48:24,422 Totally. 1155 00:48:24,423 --> 00:48:26,380 Vinny, how'd the day go for you? 1156 00:48:26,381 --> 00:48:28,687 The day went well overall, 1157 00:48:28,688 --> 00:48:31,690 but I think timing was a little frustrating on my end. 1158 00:48:31,691 --> 00:48:34,345 I slowly saw the tartare start to freeze in front of you. 1159 00:48:34,346 --> 00:48:36,914 How long was the dish on the dry ice? 1160 00:48:37,436 --> 00:48:38,958 90 seconds, maybe? 1161 00:48:38,959 --> 00:48:42,920 Dry ice can freeze a thin layer of raw beef in 10 seconds. 1162 00:48:43,529 --> 00:48:45,182 I enjoyed it, the smoke and everything. 1163 00:48:45,183 --> 00:48:46,357 That was so cool. 1164 00:48:46,358 --> 00:48:47,793 But oftentimes in movies, 1165 00:48:47,794 --> 00:48:49,316 we just have the big action stuff, 1166 00:48:49,317 --> 00:48:50,883 and there's like nothing behind it. 1167 00:48:50,884 --> 00:48:52,754 I feel like that's what happened in this situation 1168 00:48:52,755 --> 00:48:54,235 where he couldn't eat the dish. 1169 00:48:54,975 --> 00:48:57,977 César, are you surprised to be standing here? 1170 00:48:57,978 --> 00:49:00,893 My storytelling didn't do so well. 1171 00:49:00,894 --> 00:49:03,026 César, if you came to the table and said your stunt was to 1172 00:49:03,027 --> 00:49:05,811 take salmon and turn it into a dessert, you would've nailed it. 1173 00:49:05,812 --> 00:49:09,293 The dish was exceedingly sweet and the fish tuile, 1174 00:49:09,294 --> 00:49:10,555 it was burnt. 1175 00:49:10,556 --> 00:49:12,557 The dish suffered from 1176 00:49:12,558 --> 00:49:13,906 the need for some editing. 1177 00:49:13,907 --> 00:49:16,213 It was just so many contrasting flavors. 1178 00:49:16,214 --> 00:49:17,344 Okay. 1179 00:49:17,345 --> 00:49:18,693 I felt the turmeric custard was 1180 00:49:18,694 --> 00:49:20,652 just a little bit too overpowering. 1181 00:49:20,653 --> 00:49:23,002 Was there a specific sort of flavor profile or 1182 00:49:23,003 --> 00:49:25,048 sort of cuisine that you were looking at? 1183 00:49:25,049 --> 00:49:28,225 I was playing off of fresh flavors and textures, 1184 00:49:28,226 --> 00:49:30,706 but I guess, yeah, it didn't come together. 1185 00:49:31,142 --> 00:49:33,926 All right, chefs. We'll call you back in a little bit. 1186 00:49:33,927 --> 00:49:35,450 Thank you. 1187 00:49:38,627 --> 00:49:41,020 - It's hard. - Shucks. 1188 00:49:41,021 --> 00:49:42,457 It's hard. 1189 00:49:43,415 --> 00:49:45,243 I think it's my time. 1190 00:49:45,939 --> 00:49:47,766 -Congratulations. -Congrats, Massimo. 1191 00:49:47,767 --> 00:49:49,508 Yeah. Congrats, Massimo. 1192 00:49:50,291 --> 00:49:52,553 - I'm scared. - You should be fine. 1193 00:49:52,554 --> 00:49:54,121 You won your Quickfire. 1194 00:49:54,904 --> 00:49:56,993 They'll be taking that into consideration. 1195 00:49:56,994 --> 00:49:58,298 We'll see. 1196 00:49:58,299 --> 00:50:00,344 When you look at Lana's, outside of the cornmeal, 1197 00:50:00,345 --> 00:50:03,260 which was a glaring problem, how was the rest of the dish? 1198 00:50:03,261 --> 00:50:05,262 The description that we got was that she was 1199 00:50:05,263 --> 00:50:07,046 trying to create an illusion. 1200 00:50:07,047 --> 00:50:09,309 - Was no illusion. - There was no illusion to it. 1201 00:50:09,310 --> 00:50:12,965 If I ate it with my eyes closed, I would never have gotten that. 1202 00:50:12,966 --> 00:50:16,187 I would be upset that I spent a lot of money for this dish. 1203 00:50:16,622 --> 00:50:18,579 I'm so angry with myself. 1204 00:50:18,580 --> 00:50:20,842 It's like running the marathon, and then you're 10 feet 1205 00:50:20,843 --> 00:50:22,844 from the finish line, and you fall flat on your face. 1206 00:50:22,845 --> 00:50:24,455 - And then we got frozen tartar. - Oh, my God. 1207 00:50:24,456 --> 00:50:26,326 Should've served it chiseled. Could've chiseled it out. 1208 00:50:26,327 --> 00:50:28,633 Honestly, it would have been a good stunt. 1209 00:50:28,634 --> 00:50:33,116 When you can't actually eat a dish, what do you do with that? 1210 00:50:33,117 --> 00:50:36,162 It's very hard to watch someone make an error like that with 1211 00:50:36,163 --> 00:50:38,991 the dry ice because I don't feel like he would be in the position 1212 00:50:38,992 --> 00:50:41,167 that he is right now if that wasn't the take on it. 1213 00:50:41,168 --> 00:50:43,952 It just feels like he was sabotaged at the end by 1214 00:50:43,953 --> 00:50:46,869 the evil genius who came in and froze everything. 1215 00:50:47,870 --> 00:50:49,436 Being at the bottom for the Quickfire, 1216 00:50:49,437 --> 00:50:51,308 I was like, I need to make sure everything's good. 1217 00:50:51,309 --> 00:50:54,963 And then with the extra time, I just, I don't know. 1218 00:50:54,964 --> 00:50:56,356 It sucks. 1219 00:50:56,357 --> 00:50:57,749 César's dish. 1220 00:50:57,750 --> 00:50:59,751 Overwhelmingly sweet and confused. 1221 00:50:59,752 --> 00:51:01,231 - Also burnt. - Very burnt, 1222 00:51:01,232 --> 00:51:03,320 although I love the sweetness of it. 1223 00:51:03,321 --> 00:51:05,713 - For dessert, it's good. - Yeah, for dessert. 1224 00:51:05,714 --> 00:51:07,411 But for a tartare, it is not. 1225 00:51:07,412 --> 00:51:10,240 I don't see where it was going flavor-wise, 1226 00:51:10,241 --> 00:51:12,852 and I don't see where it was going stunt-wise as well. 1227 00:51:13,418 --> 00:51:16,943 But listen, we also have to factor in the Quickfires. 1228 00:51:17,335 --> 00:51:20,337 Lana won the Quickfire and it was excellent, her dish. 1229 00:51:20,338 --> 00:51:23,862 - Yeah. Great. - Is it okay to say she's safe? 1230 00:51:23,863 --> 00:51:25,560 - Yeah, I think so. - I would say so. 1231 00:51:27,127 --> 00:51:30,260 Vinny was in the top for his mussel larb in the Quickfire. 1232 00:51:30,261 --> 00:51:32,697 Right, and then César was on the bottom and on the bottom. 1233 00:51:32,698 --> 00:51:35,134 The thing that I'm struggling with a lot is 1234 00:51:35,135 --> 00:51:38,181 the fact that on Top Chef, you can serve a dish nearly 1235 00:51:38,182 --> 00:51:41,706 impossible to eat and I still didn't enjoy it. 1236 00:51:41,707 --> 00:51:43,664 But there's two parts to this challenge 1237 00:51:43,665 --> 00:51:45,449 and I think his stunt was very good. 1238 00:51:45,450 --> 00:51:46,886 I completely agree. 1239 00:51:47,452 --> 00:51:49,148 - I think it's me. - I think I got you beat. 1240 00:51:49,149 --> 00:51:50,628 -You? - Oh, yeah. 1241 00:51:50,629 --> 00:51:52,151 You really don't know. 1242 00:51:52,152 --> 00:51:54,023 You don't know until I'm walking out that door. 1243 00:51:54,676 --> 00:51:56,287 Let's get the chefs out here. 1244 00:52:09,213 --> 00:52:12,867 Chefs, you had to actually conceive this stunt that clearly 1245 00:52:12,868 --> 00:52:14,956 pulled some people out of their comfort zone. 1246 00:52:14,957 --> 00:52:17,350 For the most part you really didn't deliver either 1247 00:52:17,351 --> 00:52:22,008 on the story, the stunt, or the execution of the dish. 1248 00:52:29,842 --> 00:52:32,801 César, please pack your knives and go. 1249 00:52:33,802 --> 00:52:35,238 Thank you. 1250 00:52:35,239 --> 00:52:37,065 César, you got a chance to get back into it. 1251 00:52:37,066 --> 00:52:38,415 We'll see you in Last Chance Kitchen. 1252 00:52:38,416 --> 00:52:40,243 - Thank you. -Thank you, chefs. 1253 00:52:40,244 --> 00:52:42,984 I always try to do some things that are outside the box, 1254 00:52:42,985 --> 00:52:44,682 but it didn't work out today. 1255 00:52:44,683 --> 00:52:46,641 Oh, [bleep]. 1256 00:52:47,816 --> 00:52:49,077 They didn't want Vinny? 1257 00:52:49,078 --> 00:52:50,906 I offered him, but they were like, nah. 1258 00:52:51,472 --> 00:52:54,300 The idea was there, but it just didn't fall in line. 1259 00:52:54,301 --> 00:52:55,649 - Bye, Lana. -Bye, darling. 1260 00:52:55,650 --> 00:52:57,173 Thank you for everything. 1261 00:52:57,174 --> 00:53:00,177 - Peace out, guys. - We love you! 1262 00:53:01,134 --> 00:53:02,570 I'm going to fight to come back. 1263 00:53:03,354 --> 00:53:05,093 I've been enjoying this whole journey and 1264 00:53:05,094 --> 00:53:07,271 I just want to keep going, I want to continue. 1265 00:53:11,623 --> 00:53:13,276 Tonight... 1266 00:53:13,277 --> 00:53:15,452 Cesar's stunt dish sends him into last chance kitchen. 1267 00:53:15,453 --> 00:53:16,931 What's going on? 1268 00:53:16,932 --> 00:53:18,237 Can he execute a high flying comeback? 1269 00:53:18,238 --> 00:53:19,978 Sounds wild, but it's good. 1270 00:53:19,979 --> 00:53:23,330 Watch now on Peacock on bravotv.com. 1271 00:53:24,984 --> 00:53:26,724 Next time onTop Chef. 1272 00:53:26,725 --> 00:53:30,118 We turned our Top Chefpantry into our very own depanneur. 1273 00:53:30,119 --> 00:53:31,642 You'll be fine. Y'all got this. 1274 00:53:31,643 --> 00:53:33,818 We don't know what anything is. 1275 00:53:33,819 --> 00:53:35,820 Knife rolls are off limits. 1276 00:53:35,821 --> 00:53:38,518 I'm about two slices away from just biting it. 1277 00:53:38,519 --> 00:53:39,825 Oh, my God. 1278 00:53:40,304 --> 00:53:41,782 For your elimination challenge, 1279 00:53:41,783 --> 00:53:44,132 we want you to transport all of us 1280 00:53:44,133 --> 00:53:46,134 into one of Montreal's four seasons. 1281 00:53:46,135 --> 00:53:49,051 The cook that gets us into the semi-finals. 1282 00:53:50,139 --> 00:53:52,880 Be a chef, they said. It'll be so fun, they said. 1283 00:53:52,881 --> 00:53:54,578 These are damn tedious. 1284 00:53:54,579 --> 00:53:57,495 -In the sh--. - Same, chef. Same. 1285 00:53:58,539 --> 00:54:01,412 This stage of the game, you want to try to wow us. 1285 00:54:02,305 --> 00:55:02,806