"Top Chef" Calgary, Yahoo!

1 00:00:05,138 --> 00:00:06,573 KRISTEN: Previously, on Top Chef... 2 00:00:07,540 --> 00:00:09,409 Chefs, you won't be the top six for very long. 3 00:00:09,542 --> 00:00:11,044 Uh-oh. 4 00:00:11,144 --> 00:00:13,580 KRISTEN: We have a new winner of Last Chance Kitchen. 5 00:00:14,514 --> 00:00:17,050 [chefs cheering] 6 00:00:17,150 --> 00:00:19,185 That was the last Last Chance Kitchen. 7 00:00:19,753 --> 00:00:22,722 But whoever makes it through this week's challenges 8 00:00:22,822 --> 00:00:24,891 will be going to Calgary, Alberta. 9 00:00:24,958 --> 00:00:27,360 [dramatic music] 10 00:00:27,460 --> 00:00:30,163 Guys, this is the cook that gets us into the semifinals. 11 00:00:30,263 --> 00:00:32,732 SHUAI: Potato dumpling. 12 00:00:32,799 --> 00:00:34,334 Ooh! So hot. 13 00:00:34,434 --> 00:00:36,102 MAN: It was magnificent, deep, and rich. 14 00:00:36,236 --> 00:00:37,704 I'll remember forever the squash. 15 00:00:37,837 --> 00:00:40,306 "Be a chef," they said. "It'll be so fun," they said. 16 00:00:40,407 --> 00:00:43,076 There's more garnish than spätzle in here. 17 00:00:45,278 --> 00:00:47,380 - [timer beeping] - Ah, yeah, [bleep]. 18 00:00:47,480 --> 00:00:51,351 The consommé really overpowered the dish. 19 00:00:52,986 --> 00:00:55,088 And the winner is Shuai. 20 00:00:55,155 --> 00:00:56,823 [chefs applaud] 21 00:00:56,923 --> 00:01:00,226 Vinny, please pack your knives, and go. 22 00:01:02,996 --> 00:01:06,966 Six chefs remain to compete in the ultimate culinary showdown. 23 00:01:07,067 --> 00:01:09,769 At stake for the winner, the largest prize package 24 00:01:09,869 --> 00:01:11,671 in Top Chefhistory. 25 00:01:11,771 --> 00:01:14,174 The grand prize of a quarter of a million dollars, 26 00:01:14,274 --> 00:01:16,276 furnished by Saratoga Spring Water, 27 00:01:16,309 --> 00:01:18,411 the official water of Top Chef, 28 00:01:18,511 --> 00:01:20,714 Delta Sky Miles diamond medallion status, 29 00:01:20,847 --> 00:01:24,984 and $125,000 to spend on travel with Delta Airlines. 30 00:01:25,118 --> 00:01:26,619 A feature in Food & Wine Magazine, 31 00:01:26,686 --> 00:01:29,155 an appearance at the Food & Wine Classic in Aspen, 32 00:01:29,255 --> 00:01:31,291 and for the first time ever, 33 00:01:31,391 --> 00:01:33,259 the winner of Top Chef will headline their own 34 00:01:33,326 --> 00:01:37,030 exclusive dinner at the historic James Beard House in New York. 35 00:01:37,130 --> 00:01:39,599 And the title of Top Chef. 36 00:01:39,799 --> 00:01:41,368 *** 37 00:01:44,537 --> 00:01:48,675 [energetic music] 38 00:01:50,910 --> 00:01:52,545 Bye, Toronto. 39 00:01:57,317 --> 00:01:58,918 What a beautiful day. 40 00:01:59,386 --> 00:02:01,388 LANA: We're just all up in Canada, aren't we? 41 00:02:01,521 --> 00:02:03,990 - BAILEY: Calgary. - MASSIMO: All right, guys. 42 00:02:04,057 --> 00:02:06,192 - LANA: So exciting. - BAILEY: It is. Yeah. 43 00:02:06,292 --> 00:02:09,996 It's very rural, but it's also a huge city. 44 00:02:10,730 --> 00:02:13,366 I can't believe that we're in the semifinals, too. 45 00:02:13,433 --> 00:02:14,934 - Top six. - It's crazy. 46 00:02:15,035 --> 00:02:16,369 Oh, my God. 47 00:02:16,469 --> 00:02:18,071 I'm like, I'm still here. I'm just doing it. 48 00:02:18,171 --> 00:02:19,439 Last week was rough. 49 00:02:19,572 --> 00:02:21,041 I'm tired of being in the bottom. 50 00:02:21,207 --> 00:02:23,943 The fish, they were texturally off for me. 51 00:02:24,077 --> 00:02:25,478 It's, like, a spätzle dish. 52 00:02:25,578 --> 00:02:27,480 And the worst part about the dish was the spätzle. 53 00:02:27,580 --> 00:02:30,116 I've been giving them some really nice food, in my opinion. 54 00:02:30,183 --> 00:02:31,918 So, I'm definitely trying to turn it around 55 00:02:31,985 --> 00:02:39,392 and I know I have that within myself. 56 00:02:39,459 --> 00:02:40,660 MASSIMO: You ready for a Quickfire? 57 00:02:40,794 --> 00:02:41,961 TRISTEN: I'm ready. 58 00:02:43,496 --> 00:02:45,298 LANA: That's a fit. It's so good. 59 00:02:45,432 --> 00:02:46,633 Okay. 60 00:02:46,733 --> 00:02:50,103 - Oh, my god, the fits. - The fits are fitting. 61 00:02:50,236 --> 00:02:52,305 - The hat. - Good morning. 62 00:02:52,405 --> 00:02:55,041 - CHEFS: Good morning. - LANA: The fits. Wow. 63 00:02:55,108 --> 00:02:56,976 We look good. 64 00:02:57,077 --> 00:02:59,145 Welcome to Calgary. 65 00:02:59,279 --> 00:03:00,980 How's it feeling being in the semifinals? 66 00:03:01,114 --> 00:03:02,048 - Pretty awesome, really. - So good. 67 00:03:02,182 --> 00:03:03,717 - Pretty good. - Yeah. 68 00:03:03,783 --> 00:03:05,518 You may have noticed we're not in Toronto anymore. 69 00:03:05,618 --> 00:03:08,054 Vibes are a little bit different here in Calgary. 70 00:03:08,154 --> 00:03:11,991 It is an incredible city with access to nature, 71 00:03:12,092 --> 00:03:13,426 great food, 72 00:03:13,526 --> 00:03:15,161 and a lot of Canadian history. 73 00:03:15,195 --> 00:03:18,231 Chefs, you're standing in Calgary Olympic Plaza. 74 00:03:18,331 --> 00:03:21,301 This is the site where the medal ceremonies took place 75 00:03:21,368 --> 00:03:24,404 during the Calgary 1988 Winter Olympics. 76 00:03:24,537 --> 00:03:25,739 Before most of you were born. 77 00:03:25,872 --> 00:03:27,140 - [laughter] - I was born. 78 00:03:27,273 --> 00:03:29,209 - I was one. - I was negative five. 79 00:03:29,943 --> 00:03:32,779 Today, this is where you start your journey to the finals. 80 00:03:34,047 --> 00:03:35,882 There are six of you now. 81 00:03:36,016 --> 00:03:37,650 But after two weeks here in Calgary, 82 00:03:37,751 --> 00:03:39,386 there will be just four. 83 00:03:40,420 --> 00:03:42,288 Then we're gonna head to the finals, 84 00:03:42,389 --> 00:03:47,260 to one of the homes of the 2026 Winter Games... 85 00:03:48,895 --> 00:03:49,996 Milan, Italy. 86 00:03:50,096 --> 00:03:52,665 [chefs exclaiming] 87 00:03:52,799 --> 00:03:56,403 And that's all thanks to our partners at Delta Airlines. 88 00:03:56,469 --> 00:03:57,337 Ah! 89 00:03:57,437 --> 00:03:58,705 I need to go to Milan. 90 00:03:58,738 --> 00:04:01,875 I could really show my style of food. 91 00:04:01,908 --> 00:04:04,010 Cooking with the Italian hand. 92 00:04:04,077 --> 00:04:05,278 - Oh! - SHUAI: That's cool. 93 00:04:05,412 --> 00:04:06,513 Very, very exciting. 94 00:04:06,579 --> 00:04:08,148 I've never been to Italy at all. 95 00:04:08,314 --> 00:04:10,350 [sighs] Should I grow a mustache? 96 00:04:10,483 --> 00:04:13,486 [laughs] No, I don't have enough time. 97 00:04:14,320 --> 00:04:16,289 Chefs, please welcome today's guest judge, 98 00:04:16,423 --> 00:04:18,091 Top ChefCanada finalist, 99 00:04:18,191 --> 00:04:20,560 and chef at CHARCUT here in Calgary, 100 00:04:20,694 --> 00:04:21,761 Connie DeSousa. 101 00:04:21,828 --> 00:04:23,897 - BAILEY: Woo! - Hi. 102 00:04:23,930 --> 00:04:25,365 Connie DeSousa's a total badass. 103 00:04:25,498 --> 00:04:28,968 I've met her before at a dinner I wasn't invited to. 104 00:04:29,069 --> 00:04:30,470 But I kinda sneaked my way in. 105 00:04:30,603 --> 00:04:32,839 Hello, Chefs, I'm so excited to have you here 106 00:04:32,939 --> 00:04:34,641 in my hometown, Calgary. 107 00:04:34,774 --> 00:04:36,476 Chefs, are you ready to flip for one 108 00:04:36,609 --> 00:04:39,179 of Calgary's most iconic traditions? 109 00:04:39,245 --> 00:04:40,480 - SHUAI: Uh... - Yes. 110 00:04:40,547 --> 00:04:41,715 Sure. 111 00:04:46,453 --> 00:04:48,221 Every summer, the city hosts 112 00:04:48,355 --> 00:04:50,757 the world's largest outdoor rodeo, 113 00:04:50,824 --> 00:04:52,459 the Calgary Stampede, 114 00:04:52,559 --> 00:04:54,994 which has been taking place since 1912. 115 00:04:55,061 --> 00:04:56,429 Wow. 116 00:04:56,529 --> 00:04:58,932 I live in Texas, so this isn't my first rodeo. 117 00:04:58,998 --> 00:05:00,333 They're not what you think about. 118 00:05:00,367 --> 00:05:02,068 I've seen 50 Cent at a rodeo, 119 00:05:02,235 --> 00:05:03,837 seen a Beyoncé concert at a rodeo, 120 00:05:03,970 --> 00:05:06,139 There was a petting zoo next to it. It's pretty cool. 121 00:05:06,272 --> 00:05:07,741 Connie, I hear it can attract quite the crowd. 122 00:05:07,841 --> 00:05:10,744 Millions. People come from all over the world 123 00:05:10,844 --> 00:05:13,847 to enjoy the Calgary Stampede, and, of course, 124 00:05:13,980 --> 00:05:15,749 a traditional pancake breakfast. 125 00:05:16,483 --> 00:05:18,218 KRISTEN: Connie, where did that tradition start? 126 00:05:18,318 --> 00:05:20,020 In the early days of the Stampede, 127 00:05:20,086 --> 00:05:22,155 one of its founders, Guy Weadick, 128 00:05:22,222 --> 00:05:24,024 and his friend, Jack Morton, 129 00:05:24,124 --> 00:05:26,059 created the famous chuckwagon races. 130 00:05:26,159 --> 00:05:27,460 And to help promote this new event, 131 00:05:27,560 --> 00:05:29,162 they decided to pull their chuckwagons 132 00:05:29,262 --> 00:05:30,730 into the center of town, 133 00:05:30,764 --> 00:05:33,433 and start flipping pancakes for anyone that came by. 134 00:05:33,500 --> 00:05:35,735 The tradition still stands to this day. 135 00:05:35,835 --> 00:05:39,139 Churches, restaurants, small businesses all over town 136 00:05:39,205 --> 00:05:41,241 throw their very own pancake breakfasts. 137 00:05:41,408 --> 00:05:43,009 So for today's Quickfire Challenge, 138 00:05:43,109 --> 00:05:47,080 you'll have 45 minutes to create your very own pancake breakfast. 139 00:05:47,113 --> 00:05:49,115 45 minutes? 140 00:05:49,249 --> 00:05:51,284 Why 45 minutes for pancakes? 141 00:05:51,418 --> 00:05:53,420 Because you won't just be feeding us today. 142 00:05:53,553 --> 00:05:54,721 - Oh, boy. - BAILEY: Okay. 143 00:05:54,854 --> 00:05:56,389 Since a traditional pancake breakfast 144 00:05:56,456 --> 00:05:57,724 usually feeds the town, 145 00:05:57,824 --> 00:06:00,527 today you'll be feeding 50 diners. 146 00:06:00,593 --> 00:06:01,828 Hm. 147 00:06:01,928 --> 00:06:03,763 Also, we don't want you just to make a pancake, 148 00:06:03,830 --> 00:06:05,465 and put some syrup on it, and call it a day. 149 00:06:05,598 --> 00:06:07,200 We're looking for something a little more creative. 150 00:06:07,300 --> 00:06:08,301 Put your own spin on it. 151 00:06:08,368 --> 00:06:10,337 We want handheld pancakes. 152 00:06:10,437 --> 00:06:12,539 No utensils will be used. 153 00:06:14,174 --> 00:06:16,343 - Huh. - LANA: Okay. Cool. 154 00:06:16,476 --> 00:06:17,744 [Bailey laughs] 155 00:06:17,844 --> 00:06:20,647 The winner will wrangle up $10,000 156 00:06:20,747 --> 00:06:23,216 - in Quickfire Quick Cash. - Yee-haw. 157 00:06:23,316 --> 00:06:25,418 - That's right. - $10,000 pancake. 158 00:06:25,485 --> 00:06:27,153 [chefs chuckling] 159 00:06:27,287 --> 00:06:29,389 In the States, we say, "yee-haw." 160 00:06:29,522 --> 00:06:33,927 But in Canada, in Calgary specifically, we say "yahoo." 161 00:06:34,060 --> 00:06:35,161 Yahoo. 162 00:06:35,261 --> 00:06:37,197 - Or... - Yahoo? 163 00:06:37,330 --> 00:06:39,366 Yahoooo! 164 00:06:39,432 --> 00:06:41,434 CHEFS: Yeah! 165 00:06:42,035 --> 00:06:44,371 Your time starts now. 166 00:06:44,504 --> 00:06:48,108 [energetic music] 167 00:06:48,742 --> 00:06:50,143 CÉSAR: The pressure's on. 168 00:06:50,243 --> 00:06:51,644 We're feeding 50 people, the Quickfire, 169 00:06:51,711 --> 00:06:53,613 and it's still part of your elimination. 170 00:06:53,747 --> 00:06:56,783 And we're so close to going to the finals. 171 00:06:56,950 --> 00:06:58,184 Oops, sorry, mushroom. 172 00:06:58,351 --> 00:07:00,120 It's getting very real, very fast. 173 00:07:00,153 --> 00:07:02,422 LANA: Are we doing the same thing? You got corn flour, too? 174 00:07:02,555 --> 00:07:03,590 - Yeah. - LANA: Uh-oh. 175 00:07:03,656 --> 00:07:04,891 SHUAI: I love pancakes. 176 00:07:05,025 --> 00:07:06,793 If my wife and I are going out for breakfast, 177 00:07:06,926 --> 00:07:09,496 we always get a good, fluffy table pancake. 178 00:07:09,562 --> 00:07:10,764 - It's our thing. - LANA: Perfect! 179 00:07:10,897 --> 00:07:12,732 I have corn flour. Do you want some? 180 00:07:12,766 --> 00:07:14,467 Are we all doing the same thing? 181 00:07:14,601 --> 00:07:16,403 - Are you making hoecakes? - Yes. 182 00:07:16,469 --> 00:07:17,937 BAILEY: Ah! 183 00:07:17,971 --> 00:07:20,740 I hear whispers of a lot of hoecakes being made, 184 00:07:20,874 --> 00:07:24,210 and that is not in my Rolodex of recipes. 185 00:07:24,277 --> 00:07:26,880 I'm making, like, a crespelle roll-up. 186 00:07:26,980 --> 00:07:31,117 Crespelle is the Italian version of crepe. 187 00:07:31,251 --> 00:07:32,952 I'm thinking savory and sweet, 188 00:07:33,019 --> 00:07:36,389 with mushrooms, and maybe a plum syrup. 189 00:07:36,456 --> 00:07:39,626 It should be fun. Making pancakes. 190 00:07:40,460 --> 00:07:42,262 MASSIMO: Pancake challenge. 191 00:07:42,395 --> 00:07:43,430 I want to highlight all the beauty 192 00:07:43,530 --> 00:07:44,631 and richness of Alberta. 193 00:07:44,764 --> 00:07:46,833 I'm gonna make a smoked bacon jam 194 00:07:46,900 --> 00:07:48,668 to highlight cow person culture. 195 00:07:48,802 --> 00:07:50,603 And I'm going to make a handheld flapjack. 196 00:07:50,670 --> 00:07:52,138 - Shuai. - Hello, that's me. 197 00:07:52,172 --> 00:07:54,174 - What do you got, bro? - SHUAI: A Johnny cake. 198 00:07:54,274 --> 00:07:55,675 It's like a cornmeal pancake. 199 00:07:55,742 --> 00:07:57,777 Buttermilk, topped with some scallion, 200 00:07:57,877 --> 00:07:59,879 some cheddar, some lap cheong in there. 201 00:08:00,013 --> 00:08:03,616 Yum. In the South, we like to call that a redneck taco. 202 00:08:03,717 --> 00:08:05,018 - BAILEY: Yahoo! - Yahoo! 203 00:08:05,151 --> 00:08:07,053 Yahoo! 204 00:08:08,855 --> 00:08:11,224 BAILEY: I'm hoping it is very easy for diners 205 00:08:11,291 --> 00:08:13,193 to pick up my pancake. 206 00:08:13,259 --> 00:08:14,294 Stay tuned. 207 00:08:14,461 --> 00:08:16,196 LANA: César, what did you grab? 208 00:08:16,329 --> 00:08:17,564 So I'm gonna do a cornmeal pancake. 209 00:08:17,697 --> 00:08:19,899 Oh, cool, all of us are doing this. Cool. 210 00:08:20,000 --> 00:08:21,801 - Are we all doing that? - Yeah, girl. 211 00:08:21,901 --> 00:08:23,603 I'm going to do, like, a creamed corn, 212 00:08:23,737 --> 00:08:26,706 corn cake, with, like, a sausage, and a hibiscus syrup. 213 00:08:26,806 --> 00:08:29,542 I grabbed some hibiscus that I brought from home. 214 00:08:29,576 --> 00:08:31,077 Hibiscus can be a little tart. 215 00:08:31,177 --> 00:08:32,879 With the peaches, I just think that that is, like, 216 00:08:33,046 --> 00:08:34,280 such a nice combination. 217 00:08:34,447 --> 00:08:36,216 We're going to take it from there. 218 00:08:36,316 --> 00:08:37,917 - We're gonna see what happens. - All right, guys, 33 minutes. 219 00:08:37,984 --> 00:08:39,786 How long? Sorry, I didn't hear that. 220 00:08:39,853 --> 00:08:42,055 I'm planning to put this on one side of the pancake. 221 00:08:42,188 --> 00:08:44,958 So when you flip it, you get this cheese layer. 222 00:08:45,058 --> 00:08:46,893 To make a pancake hand-held, you want to create 223 00:08:47,060 --> 00:08:49,362 a vehicle similar to a sandwich or taco, 224 00:08:49,462 --> 00:08:51,331 where you pick it up, nothing falls down. 225 00:08:51,464 --> 00:08:53,533 Massimo, you think you'd be a good cowboy? 226 00:08:53,600 --> 00:08:55,568 I think I would be a good cow person, yes. 227 00:08:55,669 --> 00:08:57,504 [laughs] I would be a terrible cowboy. 228 00:08:57,537 --> 00:09:00,240 Look at me. I can't survive in the wild. 229 00:09:00,373 --> 00:09:03,043 I'm too soft. See how fair my skin is? 230 00:09:03,143 --> 00:09:04,577 Yeah, dog. 231 00:09:05,311 --> 00:09:08,515 The key to a flapjack is going to be the egg whites. 232 00:09:08,581 --> 00:09:09,883 It's going to make it puffy, 233 00:09:09,983 --> 00:09:13,586 as if you're biting from the clouds in the heavens. 234 00:09:14,387 --> 00:09:16,222 - BAILEY: Yahoo! - Yahoo! 235 00:09:16,356 --> 00:09:17,524 I think mine's more Mario-sounding 236 00:09:17,624 --> 00:09:19,125 than cowboy sounding. 237 00:09:20,293 --> 00:09:21,661 - Yahoo! - Hey, Tristen, 238 00:09:21,795 --> 00:09:23,897 have you ever cooked at a chuckwagon before? 239 00:09:23,997 --> 00:09:25,298 I-- No. 240 00:09:25,432 --> 00:09:26,599 I'm going to do a cachapa. 241 00:09:26,700 --> 00:09:29,536 Cachapa is a Venezuelan corn pancake, 242 00:09:29,602 --> 00:09:31,071 usually filled with cheese. 243 00:09:31,204 --> 00:09:33,707 I want to differentiate myself from the other pancakes, 244 00:09:33,807 --> 00:09:37,944 because I find myself to be a product of the world. 245 00:09:38,078 --> 00:09:40,780 When I was a kid, my mom joined the military, 246 00:09:40,947 --> 00:09:44,451 and that jet-set us off to different places. 247 00:09:44,551 --> 00:09:46,419 I've moved every two years of my life. 248 00:09:46,519 --> 00:09:48,822 Japan and Guam, the Philippines, 249 00:09:48,855 --> 00:09:50,990 and all different corners of the United States. 250 00:09:51,124 --> 00:09:53,426 I'm gonna add, obviously, a little bit of Afro in there, 251 00:09:53,526 --> 00:09:55,295 do a Berbere chorizo. 252 00:09:55,428 --> 00:09:57,831 I take all of the places that I've had 253 00:09:57,864 --> 00:10:00,367 to adapt to in my life, and I have filtered it 254 00:10:00,433 --> 00:10:01,935 through Afro-Caribbean cuisine. 255 00:10:02,002 --> 00:10:04,471 We're gonna get some chilies in there, because it's me. 256 00:10:04,571 --> 00:10:06,506 LANA: César, you a big pancake fan, 257 00:10:06,606 --> 00:10:08,274 or are you more of a waffle kind of guy? 258 00:10:08,441 --> 00:10:09,509 CÉSAR: You know, I like both. 259 00:10:09,676 --> 00:10:10,710 Pancakes are one of the first things 260 00:10:10,810 --> 00:10:12,045 I was cooking when I was little. 261 00:10:12,145 --> 00:10:14,080 I was always up early Saturday mornings. 262 00:10:14,247 --> 00:10:15,749 I'd sneak into the kitchen, 263 00:10:15,882 --> 00:10:17,650 and just start kind of whipping up the batter, 264 00:10:17,817 --> 00:10:19,152 without trying to wake up anybody. 265 00:10:19,252 --> 00:10:20,720 I love them. 266 00:10:20,820 --> 00:10:22,722 It wouldn't be a nice breakfast if you didn't have 267 00:10:22,822 --> 00:10:24,357 a little sweet and savory mix. 268 00:10:24,424 --> 00:10:25,558 I'm brûlée-ing the tomatoes, 269 00:10:25,658 --> 00:10:26,960 kinda like barbecue ketchup. 270 00:10:27,127 --> 00:10:28,661 I'm gonna top 'em with a little bit of sugar, 271 00:10:28,762 --> 00:10:30,330 and then just put 'em on the plancha, 272 00:10:30,463 --> 00:10:31,798 and caramelize. 273 00:10:32,699 --> 00:10:35,301 [dramatic music] 274 00:10:35,402 --> 00:10:37,537 Ooh, okay, a little too hot. 275 00:10:37,671 --> 00:10:39,506 Burnt pancake is no bueno. 276 00:10:39,606 --> 00:10:41,808 Too much oil on this first one. 277 00:10:41,875 --> 00:10:45,245 Hey, Tristen, you ever find that the first pancake's the bad one? 278 00:10:45,278 --> 00:10:46,513 Oh, yeah, for sure. 279 00:10:46,613 --> 00:10:48,448 Yo, 15 minutes 'til breakfast is up. 280 00:10:48,481 --> 00:10:49,783 - Heard that. - MASSIMO: All right. 281 00:10:49,849 --> 00:10:52,318 Tester on the go. Whoops. First one's burnt. 282 00:10:52,452 --> 00:10:53,653 I don't really use a griddle. 283 00:10:53,753 --> 00:10:55,422 Kinda hard to control the temperature. 284 00:10:55,555 --> 00:10:57,223 I still have to make 50 pancakes. 285 00:10:57,357 --> 00:10:58,591 A little charred. 286 00:10:58,692 --> 00:11:00,060 I may have to pivot. 287 00:11:00,193 --> 00:11:01,628 TRISTEN: Eight minutes 'til breakfast is served. 288 00:11:01,695 --> 00:11:03,697 SHUAI: Made enough mayo for 100 people. 289 00:11:03,797 --> 00:11:06,566 And we love mayo, so we don't give a crap. 290 00:11:06,700 --> 00:11:08,335 Anybody want to climb up the tower? 291 00:11:08,468 --> 00:11:09,969 Uh... 292 00:11:12,138 --> 00:11:13,973 LANA: César, how's your first bite? 293 00:11:15,108 --> 00:11:16,042 It's hot. 294 00:11:16,142 --> 00:11:17,811 I like how my pancakes are cooking. 295 00:11:17,911 --> 00:11:19,679 I'm just trying to get the timing down. 296 00:11:19,813 --> 00:11:21,247 I wanna cook 'em to order. 297 00:11:22,849 --> 00:11:25,318 TRISTEN: That's definitely where the hot spot is. 298 00:11:25,952 --> 00:11:29,522 - Chefs, you have five minutes. - MASSIMO: Yes, Chef! 299 00:11:29,656 --> 00:11:30,890 The griddle, I'm having a hard time 300 00:11:30,990 --> 00:11:32,525 controlling the temperature. 301 00:11:32,625 --> 00:11:34,227 I don't like things I can't control. 302 00:11:34,327 --> 00:11:35,628 So, I'm gonna have to pivot. 303 00:11:35,762 --> 00:11:37,197 I'm gonna have to cook my pancakes on pans. 304 00:11:37,230 --> 00:11:39,132 I have everything ready, organized, efficiently. 305 00:11:39,232 --> 00:11:41,668 That means the pancakes are gonna have to be small ones, 306 00:11:41,768 --> 00:11:45,005 which, fine, as long as they're delicious. 307 00:11:45,105 --> 00:11:46,873 Yee-haw! 308 00:11:47,640 --> 00:11:49,776 Oh, sorry, sorry. Yahoo! 309 00:11:49,876 --> 00:11:51,044 LANA: Hey, everyone. 310 00:11:51,111 --> 00:11:52,245 SHUAI: Howdy. 311 00:11:52,379 --> 00:11:53,413 Yahoo! 312 00:11:53,546 --> 00:11:56,916 Seven, six, five, 313 00:11:57,017 --> 00:12:01,421 four, three, two, one, time's up. 314 00:12:07,160 --> 00:12:09,029 [energetic music] 315 00:12:09,629 --> 00:12:11,097 SHUAI: Breakfast is served. 316 00:12:11,831 --> 00:12:13,667 How's everyone doing? Hi, there. 317 00:12:13,767 --> 00:12:15,535 LANA: Little bite, right here, for y'all. 318 00:12:15,669 --> 00:12:17,137 BAILEY: I'm sorry for the wait here. 319 00:12:17,237 --> 00:12:18,538 - WOMAN: Where are you from? - BAILEY: Chicago. 320 00:12:18,705 --> 00:12:19,706 - Are y'all from here? - Yes. 321 00:12:19,773 --> 00:12:21,074 Oh, amazing. 322 00:12:21,207 --> 00:12:23,910 We start to get a line, and I'm not ready. 323 00:12:24,544 --> 00:12:26,880 Time to start schmoozing. 324 00:12:28,448 --> 00:12:30,717 - BAILEY: Uh, love. - Love! 325 00:12:30,750 --> 00:12:32,686 Tell me a little bit more about Calgary, 326 00:12:32,819 --> 00:12:35,522 while I try not to look super stressed out 327 00:12:35,555 --> 00:12:36,956 making crepes to order. 328 00:12:37,023 --> 00:12:38,358 - Enjoy y'all. - WOMAN: Thank you so much. 329 00:12:38,458 --> 00:12:40,093 ALL: Thank you. 330 00:12:40,193 --> 00:12:42,362 [patrons chatter] 331 00:12:42,429 --> 00:12:45,131 - Hi, Shuai. - Judges, how are we doing? 332 00:12:45,165 --> 00:12:46,700 That's a pancake there. Look at that. 333 00:12:46,800 --> 00:12:48,134 SHUAI: I did a cornmeal pancake. 334 00:12:48,234 --> 00:12:50,737 A little scallion, also a bit of lap cheong. 335 00:12:50,837 --> 00:12:52,272 A little cheddar on the bottom as well, 336 00:12:52,372 --> 00:12:53,707 to give that little crisp. 337 00:12:53,840 --> 00:12:55,709 And the sauce is chili crisp avocado aioli. 338 00:12:55,842 --> 00:12:57,944 You want to just sorta wrap it like a taco? 339 00:12:57,977 --> 00:13:00,180 SHUAI: Yeah, wrap it like a taco and just eat it like a taco. 340 00:13:00,347 --> 00:13:02,215 - KRISTEN: And just go for it. - Woo, smoking hot. 341 00:13:02,248 --> 00:13:04,050 - KRISTEN: Thank you, Shuai. - SHUAI: Thank y'all so much. 342 00:13:04,217 --> 00:13:05,785 - CONNIE: Thank you. - MAN: These are really good. 343 00:13:05,952 --> 00:13:07,654 - WOMAN: Is it crispy? - Yeah, it's super crispy. 344 00:13:07,721 --> 00:13:09,189 This is delicious, Shuai. 345 00:13:09,222 --> 00:13:10,857 - Hey, guys, how's it going? - PATRONS: Good! Yeah! 346 00:13:10,990 --> 00:13:13,026 - Are you guys hungry? - Very much. 347 00:13:13,159 --> 00:13:15,028 MASSIMO: I'm not super happy with my pancakes, 348 00:13:15,161 --> 00:13:17,430 so I will at least make them feel good 349 00:13:17,564 --> 00:13:18,898 with humor and hospitality. 350 00:13:19,032 --> 00:13:21,101 Woof, that hasn't happened in a while. 351 00:13:21,601 --> 00:13:22,902 All right, all right, all right. 352 00:13:23,003 --> 00:13:24,738 - Hi, Massimo. - Hey, guys, how's it going? 353 00:13:24,838 --> 00:13:26,039 It's great. How are you doing? 354 00:13:26,139 --> 00:13:27,741 - MASSIMO: Good. - KRISTEN: What do you have? 355 00:13:27,874 --> 00:13:28,842 MASSIMO: So, buttermilk pancake. 356 00:13:28,908 --> 00:13:30,310 The red sauce is grilled plums, 357 00:13:30,443 --> 00:13:33,613 smoked bacon marmalade as well, peach. 358 00:13:33,713 --> 00:13:35,348 - Why so small? - Uh... 359 00:13:35,382 --> 00:13:37,017 Well, because you guys are gonna be eating a lot. 360 00:13:37,183 --> 00:13:39,152 - Oh, okay. - You know, keep it cute. 361 00:13:39,819 --> 00:13:41,621 - Please eat with your hands. - TOM: Thank you. 362 00:13:41,721 --> 00:13:43,490 Thank you, guys. Always a pleasure. 363 00:13:43,623 --> 00:13:45,458 TOM: Okay. The pancake was lost. 364 00:13:45,525 --> 00:13:47,927 It's delicious, it's just a little bit hard to eat. 365 00:13:48,061 --> 00:13:49,596 - Hi, Bailey. - Hey, Judges. How are y'all? 366 00:13:49,662 --> 00:13:51,264 - Good. - TOM: Hey, Bailey. 367 00:13:51,398 --> 00:13:53,233 Is that like a whole wheat crepe there or what do we have? 368 00:13:53,266 --> 00:13:55,235 Yeah, so I actually made, like, a buckwheat crespelle. 369 00:13:55,268 --> 00:13:57,837 And then I'm filling it with brown butter, pecan, 370 00:13:58,004 --> 00:14:02,075 plum, maple syrup, roasted mushrooms, and spinach. 371 00:14:02,208 --> 00:14:03,777 KRISTEN: Beautiful. Thank you, Bailey. 372 00:14:03,910 --> 00:14:05,512 CONNIE: Thank you very much, Bailey. 373 00:14:05,645 --> 00:14:08,248 Oh, I like that. I like the texture. 374 00:14:08,314 --> 00:14:09,349 It's nice. 375 00:14:09,482 --> 00:14:10,650 And I like that crepe style. 376 00:14:10,817 --> 00:14:12,919 It's a bit more European in some ways. 377 00:14:13,019 --> 00:14:14,788 - It's not too heavy. - Exactly. 378 00:14:14,854 --> 00:14:18,692 I think she was first. But I got you next, okay? 379 00:14:18,792 --> 00:14:20,193 - KRISTEN: Hi, Lana. - LANA: Hello, Judges. 380 00:14:20,260 --> 00:14:21,861 - TOM: Lana. - Ooh, you are ready to go. 381 00:14:21,995 --> 00:14:24,297 So I made a creamed corn, kind of like a hoecake. 382 00:14:24,364 --> 00:14:26,366 On top is just a little bit of sausage. 383 00:14:26,499 --> 00:14:28,234 And there's some poached peaches on top. 384 00:14:28,268 --> 00:14:30,503 And the syrup is a peach white hibiscus. 385 00:14:31,871 --> 00:14:34,341 What did you think of the hand-held piece of it? 386 00:14:34,407 --> 00:14:35,942 I think that was probably the hardest thing 387 00:14:36,042 --> 00:14:37,510 - to wrap my head around. - Mm-hmm. 388 00:14:40,113 --> 00:14:42,048 - Thank you, Lana. - LANA: Thank you very much. 389 00:14:42,215 --> 00:14:43,516 The bottom was kind of soggy. 390 00:14:43,550 --> 00:14:44,951 But the flavor was there. 391 00:14:45,051 --> 00:14:46,052 SHUAI: Hey, Chefs, how you doing? 392 00:14:46,086 --> 00:14:47,354 Very good. How are you? 393 00:14:47,454 --> 00:14:48,488 I'm doing good. 394 00:14:48,621 --> 00:14:49,889 I've got XO pancake, 395 00:14:50,056 --> 00:14:52,158 with some chopped basil and some Chinese sausage, 396 00:14:52,258 --> 00:14:54,694 a brûlée tomato with some candied mushrooms. 397 00:14:54,794 --> 00:14:56,129 You just eat it like a taco. 398 00:14:56,162 --> 00:14:57,430 Get a little bit of everything in one bite. 399 00:14:57,530 --> 00:14:58,965 CONNIE: It's spicy. 400 00:14:59,032 --> 00:15:00,367 - Great, thank you, Cesar. - TOM: Thanks, Chef. 401 00:15:00,433 --> 00:15:01,901 GAIL: Thanks so much. 402 00:15:01,935 --> 00:15:03,903 - I can't pick it up at all. - It's a little wet. 403 00:15:03,937 --> 00:15:04,938 It's a bit soggy. 404 00:15:05,038 --> 00:15:06,506 It was more like an omelet 405 00:15:06,573 --> 00:15:09,109 than a true pancake breakfast. 406 00:15:09,142 --> 00:15:10,543 - Good morning. - How are you? 407 00:15:10,610 --> 00:15:11,711 - Very good. - TOM: Morning. 408 00:15:11,811 --> 00:15:13,980 So, I did a version of a cachapa, 409 00:15:14,014 --> 00:15:15,448 basically a Venezuelan hoecake. 410 00:15:15,515 --> 00:15:18,251 Stuffed with cheese, a little bit of Berbere chorizo, 411 00:15:18,318 --> 00:15:20,387 and then a charred pepper and bacon syrup. 412 00:15:20,453 --> 00:15:21,988 - GAIL: Great. - TOM: Cool, thank you. 413 00:15:22,122 --> 00:15:23,423 - Thank you, Tristen. - Absolutely, enjoy. 414 00:15:23,523 --> 00:15:25,125 It's outstanding. The syrup with the peppers 415 00:15:25,225 --> 00:15:27,060 and the bacon, it's amazing. 416 00:15:27,093 --> 00:15:28,428 Wow, nice shirt. 417 00:15:28,528 --> 00:15:30,230 You've gotta take me shopping while I'm here. 418 00:15:30,363 --> 00:15:31,431 My God. 419 00:15:31,564 --> 00:15:33,133 - MAN: Good luck. - Thank you, appreciate it. 420 00:15:33,266 --> 00:15:33,967 Thank you. 421 00:15:34,134 --> 00:15:35,468 Thank you, thank you. 422 00:15:39,272 --> 00:15:40,740 How do we think our chefs did 423 00:15:40,840 --> 00:15:43,009 with the pancake Quickfire overall? 424 00:15:43,076 --> 00:15:45,245 You guys really took it out of the box today. 425 00:15:45,345 --> 00:15:48,114 I was really impressed at how creative every chef's dish was. 426 00:15:48,715 --> 00:15:51,751 So, as you know, we, of course, had a few favorites. 427 00:15:54,954 --> 00:15:57,857 Bailey, I really enjoyed your buckwheat crespelle. 428 00:15:57,957 --> 00:15:59,492 It was really easy to eat, 429 00:15:59,526 --> 00:16:01,528 and my favorite part were your brown butter pecans. 430 00:16:01,661 --> 00:16:02,729 Thank you. 431 00:16:04,330 --> 00:16:05,799 Shuai, lots and lots of flavor. 432 00:16:05,965 --> 00:16:07,467 I love that you had the cheese on the outside, 433 00:16:07,600 --> 00:16:08,768 so it kept it really crispy. 434 00:16:08,868 --> 00:16:10,303 And it was a nice, hefty portion. 435 00:16:10,437 --> 00:16:12,072 I don't know how to cook small, Chef. 436 00:16:12,138 --> 00:16:13,440 [Tom chuckles] 437 00:16:14,240 --> 00:16:18,144 Tristen, that roasted pepper salsa on top was delicious. 438 00:16:18,244 --> 00:16:20,680 And I also love that sweet corn that you grated inside. 439 00:16:20,847 --> 00:16:22,382 Thank you. 440 00:16:22,415 --> 00:16:26,252 The chef that had our favorite pancake today is... 441 00:16:28,321 --> 00:16:30,056 - Shuai. - Oh, my God. 442 00:16:30,190 --> 00:16:31,725 KRISTEN: Congratulations, Shuai. 443 00:16:31,758 --> 00:16:32,759 SHUAI: Thank you. 444 00:16:32,792 --> 00:16:34,260 You just won $10,000, 445 00:16:34,294 --> 00:16:36,196 courtesy of the Wells Fargo Active Cash credit card. 446 00:16:36,229 --> 00:16:38,164 - What's the total now? - 20. 447 00:16:38,198 --> 00:16:39,933 KRISTEN: 20, well done. 448 00:16:40,033 --> 00:16:42,102 Oh my God, I won something else. 449 00:16:42,235 --> 00:16:44,170 I'm having a bit of a streak on top right now. 450 00:16:44,337 --> 00:16:46,840 But you know, I'm not going to get cocky, that's for damn sure. 451 00:16:46,940 --> 00:16:50,176 Unfortunately, a few dishes did fall a little bit short. 452 00:16:53,146 --> 00:16:56,883 César, I actually, I loved the flavors of your pancake. 453 00:16:56,983 --> 00:16:58,551 But there was a bit of a disconnect between 454 00:16:58,585 --> 00:17:02,055 the pancake itself, and the tomato and basil on top. 455 00:17:03,089 --> 00:17:05,058 - Massimo. - Yeah. 456 00:17:05,158 --> 00:17:06,559 I just wish it was bigger. 457 00:17:06,693 --> 00:17:09,529 And I didn't think that you needed two sauces. 458 00:17:09,662 --> 00:17:11,197 They were both very acidic. 459 00:17:11,297 --> 00:17:12,399 Yeah. 460 00:17:12,532 --> 00:17:13,833 Lana, I thought the flavors were pretty good, 461 00:17:13,967 --> 00:17:15,268 but it was more about the sausage, 462 00:17:15,402 --> 00:17:17,037 - and less about the pancake. - Okay. 463 00:17:17,070 --> 00:17:18,838 César, Massimo, and Lana, you're just going to have 464 00:17:18,905 --> 00:17:21,174 to work that much harder going into the elimination challenge. 465 00:17:21,274 --> 00:17:24,044 Because we will be taking into account the Quickfire. 466 00:17:24,844 --> 00:17:26,980 All right, Chefs, now that breakfast is out of the way, 467 00:17:27,113 --> 00:17:29,616 it's time to beef up the competition. 468 00:17:29,749 --> 00:17:31,084 CHEFS: Oh. 469 00:17:35,555 --> 00:17:38,191 To help with this next Elimination Challenge, 470 00:17:38,224 --> 00:17:41,528 please welcome your guest judge, Chef Denia Baltzer. 471 00:17:41,628 --> 00:17:43,396 [chefs applaud] 472 00:17:43,430 --> 00:17:45,031 - Welcome. - DENIA: Hi, Chefs. 473 00:17:45,198 --> 00:17:47,867 I'm really excited to be representing my nation, 474 00:17:47,901 --> 00:17:50,570 the Liidlii Kue First Nations from Northern Canada. 475 00:17:50,670 --> 00:17:52,639 So you've done your own pancake breakfast. 476 00:17:52,672 --> 00:17:55,542 Now it's time to learn a little bit more about the Stampede. 477 00:17:56,142 --> 00:17:58,611 Since its inception, the Stampede has been a place 478 00:17:58,678 --> 00:18:02,382 where ranchers and First Nation people could come together. 479 00:18:02,515 --> 00:18:05,018 Today, we want you to use two ingredients representative 480 00:18:05,085 --> 00:18:08,388 of these two communities, beef and berries. 481 00:18:08,788 --> 00:18:10,156 Ooh. 482 00:18:10,290 --> 00:18:11,591 CONNIE: Alberta is known for its beef. 483 00:18:11,624 --> 00:18:14,461 We are the top producers of beef in Canada. 484 00:18:14,594 --> 00:18:16,730 And berries are an important food source 485 00:18:16,796 --> 00:18:19,799 across Canada for many First Nations communities. 486 00:18:19,899 --> 00:18:23,603 TRISTEN: I wouldn't necessarily put berries and beef together, 487 00:18:23,636 --> 00:18:25,939 but I'm really excited to do a challenge 488 00:18:26,072 --> 00:18:27,907 that honors two cultures coming together. 489 00:18:28,008 --> 00:18:29,175 I mean, that is how I cook. 490 00:18:29,342 --> 00:18:30,944 So, you'll all decide amongst yourself 491 00:18:31,077 --> 00:18:32,345 who's going to take which cut of beef. 492 00:18:32,479 --> 00:18:34,147 - Okay. - And then you'll draw knives 493 00:18:34,214 --> 00:18:35,782 - for the berry. - BAILEY: Cool. 494 00:18:35,915 --> 00:18:37,484 All right, so you can all come up, 495 00:18:37,650 --> 00:18:39,319 grab the card for the beef that you want, 496 00:18:39,419 --> 00:18:41,254 and grab a knife for your berry. 497 00:18:43,723 --> 00:18:44,991 - Damn. - Damn. 498 00:18:45,058 --> 00:18:46,459 I'll take the cheeks. 499 00:18:46,526 --> 00:18:48,461 I really wanted the beef cheeks, but Miss Bailey 500 00:18:48,561 --> 00:18:50,630 is still young and sprightly, unlike me. 501 00:18:50,764 --> 00:18:53,299 [laughs] So, I end up picking the short rib. 502 00:18:53,433 --> 00:18:55,001 And you can grab the knife. 503 00:18:55,101 --> 00:18:56,369 Oh, yeah. 504 00:18:56,403 --> 00:18:58,204 I choose elderberry. I love elderberries. 505 00:18:58,304 --> 00:19:00,273 Pickled, capered, macerated. 506 00:19:00,340 --> 00:19:01,641 I love them in umeboshi. 507 00:19:01,741 --> 00:19:03,943 They're a very, very refined berry. 508 00:19:04,077 --> 00:19:05,845 I feel like it represents me. 509 00:19:05,945 --> 00:19:07,347 Whew! 510 00:19:07,447 --> 00:19:09,382 - BAILEY: Saskatoon. - LANA: Ooh. 511 00:19:09,482 --> 00:19:10,984 All right, Tristen, let's start with you. 512 00:19:11,151 --> 00:19:13,253 - Flat iron. - And what's the berry say? 513 00:19:13,286 --> 00:19:15,321 - Gooseberry. - Gooseberries are similar 514 00:19:15,388 --> 00:19:18,091 in texture and taste to grapes. 515 00:19:18,224 --> 00:19:20,293 - A little tart. - Okay, César. 516 00:19:20,360 --> 00:19:22,162 I got a ribeye and a chokeberry. 517 00:19:22,195 --> 00:19:25,465 So chokeberries are also known as a chokecherry. 518 00:19:25,598 --> 00:19:28,768 Kind of have a lot of tannins, so you have to prepare them. 519 00:19:28,835 --> 00:19:30,437 Okay, Lana. Striploin. 520 00:19:30,537 --> 00:19:32,839 - And then what's the berry? - Haskap berry. 521 00:19:32,939 --> 00:19:34,140 They're really quite sweet. 522 00:19:34,307 --> 00:19:36,376 It's sort of like an elongated blueberry. 523 00:19:36,476 --> 00:19:37,610 - Yeah. - KRISTEN: That's cool. 524 00:19:37,677 --> 00:19:39,546 - TRISTEN: Trade. - [all laughing] 525 00:19:39,646 --> 00:19:42,048 Bailey? Beef cheek and which berry? 526 00:19:42,182 --> 00:19:43,550 Saskatoon. 527 00:19:43,683 --> 00:19:46,286 Saskatoon traditionally were used in pemmican. 528 00:19:46,319 --> 00:19:48,888 We would dry the Saskatoons and pound it 529 00:19:48,988 --> 00:19:51,424 - with dried, smoked meat. - Cool. 530 00:19:51,591 --> 00:19:53,860 - Shuai? - Short ribs and blackcurrants. 531 00:19:54,027 --> 00:19:57,864 Blackcurrant is also bitter, but when you prepare it, 532 00:19:57,997 --> 00:20:00,233 it has a beautiful, unique flavor. 533 00:20:00,266 --> 00:20:02,402 - Okay. - And Massimo. 534 00:20:02,502 --> 00:20:04,404 Beef tenderloin and elderberries. 535 00:20:04,537 --> 00:20:06,606 Elderberries are a little sweet, 536 00:20:06,706 --> 00:20:09,576 a little tart, woodsy, with dark fruit notes. 537 00:20:09,743 --> 00:20:11,077 - I love elderberries. - KRISTEN: Yes! 538 00:20:11,144 --> 00:20:12,445 I'm so excited. Can you feel it? 539 00:20:12,579 --> 00:20:14,714 - Yes, we can feel it. - [all chuckling] 540 00:20:14,848 --> 00:20:17,751 Tomorrow you'll serve the judges and guests 541 00:20:17,784 --> 00:20:20,720 at Calgary's historic landmark restaurant, Rouge. 542 00:20:20,820 --> 00:20:23,189 So, today you'll have $250 543 00:20:23,323 --> 00:20:25,625 and 30 minutes to shop at the Calgary Co-op. 544 00:20:25,792 --> 00:20:27,961 Shuai, as the winner of the last Elimination Challenge, 545 00:20:28,028 --> 00:20:29,429 you have three hours, 546 00:20:29,496 --> 00:20:31,731 while the rest of you have two and a half. 547 00:20:31,865 --> 00:20:33,500 - Yay. - Need that for the short ribs. 548 00:20:33,600 --> 00:20:35,035 - Oh, yeah. Sure. - TOM: It's a good advantage. 549 00:20:35,068 --> 00:20:37,404 So after you shop, you can meet me at Class Clown. 550 00:20:37,504 --> 00:20:39,606 I just wanna take you for a little bit of a treat tonight. 551 00:20:39,739 --> 00:20:42,308 We're gonna hang out, chat, have some burgers. 552 00:20:42,442 --> 00:20:44,711 - Yay! - There's no twist, I promise. 553 00:20:44,844 --> 00:20:46,813 Uh-huh. Heard that before. 554 00:20:47,313 --> 00:20:49,015 - [laughing] - All right, good luck shopping, 555 00:20:49,149 --> 00:20:50,283 and we'll see you a little later. 556 00:20:50,417 --> 00:20:51,751 - Thank you. - JUDGES: Good luck. 557 00:20:51,851 --> 00:20:53,486 - Good luck, chefs. - I wanted beef cheek. 558 00:20:53,653 --> 00:20:55,388 TRISTEN: I wanted all the peasant sh--. 559 00:20:55,522 --> 00:20:58,058 I'm really happy with the cut of beef I got, flat iron, 560 00:20:58,091 --> 00:20:59,759 but gooseberries have the most amount of acidity. 561 00:20:59,893 --> 00:21:02,495 I don't know if those two necessarily go together. 562 00:21:02,595 --> 00:21:04,064 I left the rich stuff to you guys. 563 00:21:04,230 --> 00:21:05,732 You know, I'm honestly nervous. 564 00:21:05,832 --> 00:21:07,133 And I wanted cheek too. 565 00:21:14,941 --> 00:21:16,409 [upbeat music] 566 00:21:17,344 --> 00:21:19,746 - Let's do it. - Calgary Co-Op, here we come. 567 00:21:19,879 --> 00:21:21,247 TRISTEN: Beef and berries. 568 00:21:21,381 --> 00:21:23,783 CÉSAR: I'm just excited to finally cook some beef. 569 00:21:23,850 --> 00:21:25,785 I was casually walking over there, and I was gonna 570 00:21:25,852 --> 00:21:27,987 - casually grab the beef cheek. - I was like... 571 00:21:28,088 --> 00:21:29,856 Out of nowhere, it was like, "Ah!" 572 00:21:29,923 --> 00:21:31,057 Flick of the wrist. 573 00:21:33,259 --> 00:21:34,694 Dramatic pull up. 574 00:21:35,995 --> 00:21:37,530 Let's go, guys. 575 00:21:38,631 --> 00:21:41,735 *** 576 00:21:43,937 --> 00:21:45,705 Let me get some plums. 577 00:21:45,772 --> 00:21:47,107 MASSIMO: Bailey, how you doing? 578 00:21:47,173 --> 00:21:48,942 BAILEY: I'm doing so good. 579 00:21:50,076 --> 00:21:51,544 Blue cheese. 580 00:21:51,611 --> 00:21:54,914 Beef, blue cheese, berries, like, makes sense to me. 581 00:21:55,015 --> 00:21:55,982 This will work. 582 00:21:56,049 --> 00:21:57,350 - Perfect. - Thank you. 583 00:21:57,450 --> 00:22:00,620 But blue cheese can get overly funky, 584 00:22:00,687 --> 00:22:03,189 so I wanna get some sugar for it too. 585 00:22:03,256 --> 00:22:05,191 I think that'll help balance it. 586 00:22:05,325 --> 00:22:08,928 I'm gonna do a brûlée on top of my polenta. 587 00:22:08,995 --> 00:22:10,563 Look at the size of this ginger. 588 00:22:11,097 --> 00:22:12,832 Guys, 20 minutes. 589 00:22:14,267 --> 00:22:19,839 I have a really tart berry, so I'm feeling to go use it 590 00:22:19,906 --> 00:22:23,943 as the acid for my steak with my version of pemmican. 591 00:22:24,010 --> 00:22:26,846 Chef Denia mentions this dish called pemmican. 592 00:22:26,913 --> 00:22:30,784 It's animal fat mixed with berries and dried meat, 593 00:22:30,884 --> 00:22:32,285 kind of like beef jerky. 594 00:22:32,352 --> 00:22:34,587 So, I grab some beef fat, some local beef jerky, 595 00:22:34,721 --> 00:22:37,090 some raisins to kind of help counteract 596 00:22:37,190 --> 00:22:38,525 the tartness of the gooseberry. 597 00:22:38,658 --> 00:22:40,160 I've never made a pemmican before, 598 00:22:40,260 --> 00:22:42,529 but I just wanna show them that I respect the culture. 599 00:22:42,629 --> 00:22:44,097 Really showing out. 600 00:22:44,164 --> 00:22:45,765 - Lana. - LANA: Hi. 601 00:22:45,832 --> 00:22:47,801 - MASSIMO: How you feeling? - I'm gonna do a New York strip 602 00:22:47,867 --> 00:22:49,336 with pommes Anna with beef tallow. 603 00:22:49,469 --> 00:22:51,037 - MASSIMO: I love it. - You like it? 604 00:22:51,071 --> 00:22:53,006 I learned how to make pommes Anna when I was apprenticing 605 00:22:53,073 --> 00:22:56,710 with Francis Mallmann in Patagonia on his island. 606 00:22:56,843 --> 00:22:59,946 And what goes better with beef than potatoes? 607 00:23:00,046 --> 00:23:01,314 CÉSAR: Ten minutes. 608 00:23:01,381 --> 00:23:02,882 BAILEY: Hi, Shuai. What are you making? 609 00:23:02,949 --> 00:23:04,718 I'm definitely gonna braise my short rib for sure. 610 00:23:04,818 --> 00:23:06,353 We're still on the blackcurrants. 611 00:23:06,519 --> 00:23:09,089 It's very tart, but I really like it. 612 00:23:09,189 --> 00:23:10,557 Um... 613 00:23:11,658 --> 00:23:13,226 I'll see you later. 614 00:23:13,326 --> 00:23:16,396 The tart berries and black peppers and beef 615 00:23:16,496 --> 00:23:18,965 seem to be a very good combination in my brain. 616 00:23:19,032 --> 00:23:20,367 Simple, but complex. 617 00:23:20,400 --> 00:23:22,135 And I feel the same way about food from Beijing, 618 00:23:22,202 --> 00:23:23,570 or at least my mom's cooking. 619 00:23:23,670 --> 00:23:25,505 It just needs, like, a few ingredients 620 00:23:25,638 --> 00:23:27,674 to really let the other parts shine. 621 00:23:27,741 --> 00:23:29,542 My mom, when she braises meat, 622 00:23:29,642 --> 00:23:33,313 she caramelizes sugar in oil, makes, like, a caramel, 623 00:23:33,346 --> 00:23:35,115 and then she adds everything in. 624 00:23:36,249 --> 00:23:38,084 CÉSAR: Thirty seconds, everyone! 625 00:23:40,720 --> 00:23:43,590 - How'd you do on budget? - CÉSAR: It's under $250. 626 00:23:43,723 --> 00:23:45,792 MASSIMO: Thank you so much, guys. 627 00:23:45,925 --> 00:23:47,060 SHUAI: All done. Let's get out of here. 628 00:23:47,293 --> 00:23:52,232 *** 629 00:23:58,138 --> 00:23:59,906 - Hello! - KRISTEN: Hi! 630 00:23:59,973 --> 00:24:02,342 Come on in. What's up? 631 00:24:02,409 --> 00:24:03,543 Kristen takes us out for a burger. 632 00:24:03,643 --> 00:24:04,611 It's good vibes, huh? 633 00:24:04,778 --> 00:24:06,813 It is so cool just to get down 634 00:24:06,913 --> 00:24:09,916 and have a couple of drinks and share some time with her. 635 00:24:10,417 --> 00:24:16,756 Honestly, it's been a really, really, really great season. 636 00:24:16,823 --> 00:24:18,558 Oh, good. That makes me feel good. 637 00:24:18,658 --> 00:24:20,627 Are you all feeling okay? 638 00:24:20,694 --> 00:24:22,062 Yeah, it's still so surreal to be here. 639 00:24:22,128 --> 00:24:23,863 You know, I never thought I would be, like, 640 00:24:23,963 --> 00:24:26,299 of the caliber, watching all the seasons of chefs. 641 00:24:26,399 --> 00:24:27,634 - KRISTEN: I met you. - LANA: Yes. 642 00:24:27,767 --> 00:24:31,237 I staged at Menton way back when. 643 00:24:31,371 --> 00:24:32,872 Before I went to culinary school, 644 00:24:32,906 --> 00:24:35,275 I was lucky enough to stage at Kristen's restaurant, 645 00:24:35,308 --> 00:24:38,311 and she gave me a lot of really encouraging words. 646 00:24:38,445 --> 00:24:40,146 I was, like, trying to figure out if I wanted 647 00:24:40,213 --> 00:24:41,748 to go into the field or not. 648 00:24:41,781 --> 00:24:45,518 Went in. Was, like, laughably out of my depth, you know? 649 00:24:45,618 --> 00:24:47,554 But you called me back for a second day, 650 00:24:47,620 --> 00:24:49,389 I think because I had a great attitude. 651 00:24:49,456 --> 00:24:50,824 And then the second day, you were like, 652 00:24:50,924 --> 00:24:52,225 "Okay, so you're, like, not gonna get the job." 653 00:24:52,292 --> 00:24:53,993 - But-- - Oh! Sorry. 654 00:24:54,094 --> 00:24:56,896 You were like, "Okay, it's just because you need experience. 655 00:24:56,996 --> 00:24:58,698 "So, you should keep going." And I was like, "Okay." 656 00:24:58,798 --> 00:25:01,101 Wow. I'm glad I wasn't a bitch, 'cause that'd be awkward, 657 00:25:01,201 --> 00:25:02,702 - wouldn't it? - [all laughing] 658 00:25:02,802 --> 00:25:04,504 LANA: It was definitely an instrumental moment. 659 00:25:04,604 --> 00:25:07,374 Kristen really kind of helped lock it up for me 660 00:25:07,474 --> 00:25:10,643 to move forward and to really pursue cooking. 661 00:25:10,710 --> 00:25:12,245 We got some super tots? 662 00:25:12,312 --> 00:25:13,446 You can just spread 'em around. 663 00:25:13,580 --> 00:25:15,081 LANA: Those tots are super. Wowie. 664 00:25:15,181 --> 00:25:17,550 - KRISTEN: Oh, my gosh. - SHUAI: Got a little wrapper. 665 00:25:17,617 --> 00:25:19,252 - Cheesy tots? - CÉSAR: Okay, fine. 666 00:25:19,319 --> 00:25:20,720 Guys, buon appetito. 667 00:25:20,854 --> 00:25:22,722 - Oh, my God, this is amazing. - These are so good. 668 00:25:22,822 --> 00:25:24,290 You all know when you start the competition that 669 00:25:24,424 --> 00:25:26,026 - only one person is gonna win. - Yeah. 670 00:25:26,092 --> 00:25:27,827 KRISTEN: There's one piece of advice that I would give you. 671 00:25:27,994 --> 00:25:31,464 You have to have a really strong sense of where you wanna go. 672 00:25:31,531 --> 00:25:33,366 It doesn't need to be the ten-year plan. 673 00:25:33,433 --> 00:25:34,934 It just needs to be the next step. 674 00:25:35,001 --> 00:25:38,672 My goal for Top Chef is much bigger than 675 00:25:38,738 --> 00:25:40,707 something I wanna do for myself. 676 00:25:40,807 --> 00:25:43,543 You forge the path for the next person, which is why I did this. 677 00:25:43,643 --> 00:25:45,712 My mentor is Chef Marcus Samuelsson, 678 00:25:45,812 --> 00:25:47,480 who won Top Chef Masters. 679 00:25:47,547 --> 00:25:50,550 I think it's a rare thing when someone gets to see 680 00:25:50,650 --> 00:25:53,720 someone in TV succeeding and then be mentored by them. 681 00:25:53,853 --> 00:25:55,522 I don't think a lot of minorities 682 00:25:55,622 --> 00:25:57,857 and chefs that look like me get that. 683 00:25:57,957 --> 00:26:00,060 Marcus asked me why I did what I did, 684 00:26:00,160 --> 00:26:02,729 and I said, "So that one day I can do what you did for me." 685 00:26:02,796 --> 00:26:04,964 - Yeah. That's it. - That's beautiful. 686 00:26:05,065 --> 00:26:08,301 And I encourage you all to continue championing those 687 00:26:08,368 --> 00:26:10,070 and using the voices, 688 00:26:10,136 --> 00:26:12,605 and standing on your soapbox and your platforms. 689 00:26:12,706 --> 00:26:14,941 And I think we'll all support each other in doing it. 690 00:26:15,008 --> 00:26:17,410 All right, chefs, finish your drinks. I got the bill. 691 00:26:17,510 --> 00:26:19,079 You get out of here, get some rest, 692 00:26:19,212 --> 00:26:20,947 - and we'll see you tomorrow. - SHUAI: Thank you for dinner. 693 00:26:21,047 --> 00:26:22,549 - Thank you so much. - BAILEY: Yahoo! 694 00:26:22,649 --> 00:26:24,084 - Thank you, everybody. - Thank you, guys. 695 00:26:24,184 --> 00:26:26,119 - LANA: Great burgers. - BAILEY: Thank you. 696 00:26:26,252 --> 00:26:27,687 Thank you so much for coming. 697 00:26:27,754 --> 00:26:29,322 KRISTEN: Thank you for having us. It was delicious. 698 00:26:29,422 --> 00:26:31,358 - Have a good day. - Thanks. You too. 699 00:26:31,591 --> 00:26:36,730 *** 700 00:26:38,031 --> 00:26:39,299 All right. Wow. 701 00:26:39,366 --> 00:26:42,802 - Oh, yeah. Rock and roll. - This is a new vibe, huh? 702 00:26:42,902 --> 00:26:44,404 - LANA: Very new. - MASSIMO: Wow. 703 00:26:44,504 --> 00:26:45,638 SHUAI: Yeah. Top six again. 704 00:26:45,772 --> 00:26:47,440 - Top six again. - CÉSAR: Again. 705 00:26:47,540 --> 00:26:50,210 - Yay. - This time featuring César. 706 00:26:50,810 --> 00:26:52,946 Knowing that at the end of the day tomorrow, 707 00:26:53,046 --> 00:26:54,647 there's only gonna be five of us, 708 00:26:54,748 --> 00:26:57,217 I'm trying not to feel too much anxiety. 709 00:26:57,317 --> 00:27:01,755 I just need to embrace this instead of fear it. 710 00:27:01,855 --> 00:27:03,223 - Yay. - We made it this far. 711 00:27:03,323 --> 00:27:04,657 All right, guys, cheers. Salud. 712 00:27:04,758 --> 00:27:06,493 - CHEFS: Cheers. - Top six! 713 00:27:14,200 --> 00:27:18,438 [tense music] 714 00:27:20,273 --> 00:27:22,842 A lot of energy, a lot of focus, guys, as always. 715 00:27:22,942 --> 00:27:24,177 Mm-hmm. 716 00:27:25,812 --> 00:27:27,180 We're six, eh? 717 00:27:27,814 --> 00:27:29,683 That's it. After today, only five. 718 00:27:29,783 --> 00:27:31,651 One more cook to decide the top five. 719 00:27:31,751 --> 00:27:34,688 One cook closer to being in Milano. 720 00:27:34,821 --> 00:27:37,057 This is a big deal. 721 00:27:39,559 --> 00:27:43,697 [upbeat music] 722 00:27:48,335 --> 00:27:50,403 - It's so cute in here. - It's so cute. 723 00:27:50,470 --> 00:27:51,571 LANA: Look, oh, my God. 724 00:27:51,705 --> 00:27:53,139 - Ooh! It's nice. - MASSIMO: Ready? 725 00:27:53,206 --> 00:27:55,442 - LANA: Like a real restaurant. - BAILEY: Yahoo! 726 00:27:56,109 --> 00:27:58,845 - Beef is what's for dinner. - Beef and berries. 727 00:27:58,978 --> 00:28:00,580 Beef, beef, and berries. 728 00:28:00,647 --> 00:28:02,849 Coming down. Down behind, coming down. 729 00:28:02,949 --> 00:28:04,384 TRISTEN: Shuai, what are you working on? 730 00:28:04,484 --> 00:28:05,919 Trying to get these short ribs on. 731 00:28:06,019 --> 00:28:07,287 TRISTEN: Good thing you have the extra time. 732 00:28:07,354 --> 00:28:08,588 SHUAI: Everyone has two and half hours. 733 00:28:08,755 --> 00:28:10,223 I have three whole hours 734 00:28:10,323 --> 00:28:12,525 because I won the last Elimination Challenge. 735 00:28:12,659 --> 00:28:14,361 That little extra time just is perfect. 736 00:28:14,427 --> 00:28:16,663 Honestly, the only time I eat beef is when I go see my mom. 737 00:28:16,696 --> 00:28:19,265 She just makes it so well. So we're gonna stuff some cabbage 738 00:28:19,366 --> 00:28:21,601 with the braised short rib, serve it on a bed of congee, 739 00:28:21,701 --> 00:28:23,203 just 'cause, I don't know. It's congee. 740 00:28:23,336 --> 00:28:24,637 Who doesn't love congee? 741 00:28:24,738 --> 00:28:27,107 Come on. Come on. There we go. 742 00:28:27,173 --> 00:28:30,944 All right, we're gonna start our cooking down the elderberries. 743 00:28:31,011 --> 00:28:32,746 I'm gonna be making a little bit of an umeboshi. 744 00:28:32,879 --> 00:28:35,081 It's gonna cover the beef tenderloin. 745 00:28:35,181 --> 00:28:37,784 We have Canadian beef, wild berries. 746 00:28:37,884 --> 00:28:41,921 For me as a Canadian chef, I wanna do it justice and honor. 747 00:28:41,988 --> 00:28:44,758 I'm doing a sauce of pickled elderberries 748 00:28:44,824 --> 00:28:46,626 and a berry soup with red cabbage. 749 00:28:46,693 --> 00:28:48,128 Just gonna be a bit more of a puree. 750 00:28:48,228 --> 00:28:50,764 - That's gonna be tasty. - MASSIMO: Coming along. 751 00:28:50,830 --> 00:28:52,832 BAILEY: Lana, how do you feel about this challenge? 752 00:28:52,932 --> 00:28:54,701 I think the secret is keep it simple. 753 00:28:54,801 --> 00:28:56,403 I mean, that's always been my thing. 754 00:28:56,503 --> 00:28:58,171 So, I'm gonna grill my strip, 755 00:28:58,271 --> 00:29:00,373 but right now I'm making some pommes Anna. 756 00:29:00,440 --> 00:29:03,076 You know, a little meat and potato moment, if you will. 757 00:29:03,143 --> 00:29:05,245 I've never heard of haskap berries before. 758 00:29:05,311 --> 00:29:08,348 They're kind of like a blueberry and a raspberry. 759 00:29:08,481 --> 00:29:09,883 They're a little bit tart, 760 00:29:10,016 --> 00:29:11,985 but there is some nice natural sweetness to the berries. 761 00:29:12,085 --> 00:29:15,121 Oh, my gosh, this things stains everything. 762 00:29:15,188 --> 00:29:17,190 I think that those flavors will meld really nicely 763 00:29:17,290 --> 00:29:19,959 with the steak as a glaze on the beef. 764 00:29:20,026 --> 00:29:21,795 Right now, I'm just smoking my berries. 765 00:29:21,861 --> 00:29:23,329 Already they're picking up flavors. 766 00:29:25,999 --> 00:29:28,501 - Oh, yeah. Oh, yeah. - Where you at, Tristen? 767 00:29:28,568 --> 00:29:29,836 TRISTEN: Just trimming these up. 768 00:29:29,869 --> 00:29:31,438 Just want 'em to cook nice and even. 769 00:29:31,538 --> 00:29:34,474 First thing is I'm gonna handle my berries and my meat. 770 00:29:34,607 --> 00:29:36,242 And I know that sounded bad, but... 771 00:29:36,343 --> 00:29:37,877 Oh, my. 772 00:29:37,977 --> 00:29:40,547 My berry is closer to white wine than it is to the red wine. 773 00:29:40,647 --> 00:29:43,416 With beef, you want tannin red berries 774 00:29:43,583 --> 00:29:44,718 to help cut the fat of the meat. 775 00:29:44,818 --> 00:29:46,753 But gooseberries are really acidic. 776 00:29:46,853 --> 00:29:48,722 They kind of taste like sour grapes. 777 00:29:48,855 --> 00:29:51,057 Luckily, my cut isn't so fatty, 778 00:29:51,091 --> 00:29:54,661 and I can lean into the acidicness of the gooseberries. 779 00:29:54,828 --> 00:29:56,730 I just wanna bring out a little bit of the flavor 780 00:29:56,863 --> 00:29:59,165 and blister the skin before I pickle them. 781 00:29:59,232 --> 00:30:02,235 Got to get my beef cheeks going, like, yesterday, 782 00:30:02,302 --> 00:30:04,637 because there's just, like, a lot of collagen in them, 783 00:30:04,771 --> 00:30:06,072 and so you have to break them down. 784 00:30:06,139 --> 00:30:08,641 I end up with Saskatoon berries. 785 00:30:08,708 --> 00:30:10,577 This berry is tasting, to me, tart, 786 00:30:10,643 --> 00:30:12,345 but they're a little sweet. They're kind of, like, 787 00:30:12,479 --> 00:30:13,913 right in the middle of the road. 788 00:30:14,047 --> 00:30:15,415 Trying to get a lot of liquid out of the Saskatoons 789 00:30:15,548 --> 00:30:18,785 so that I can get a braise going for my beef cheeks. 790 00:30:18,885 --> 00:30:20,320 It's a pretty dry berry. 791 00:30:20,453 --> 00:30:24,224 I'm going to need to coax the berry flavor out of them 792 00:30:24,324 --> 00:30:26,659 with, like, a little bit of pomegranate juice. 793 00:30:26,760 --> 00:30:28,495 And I want that pomegranate juice. 794 00:30:29,162 --> 00:30:31,097 César, what do you have? What are you making? 795 00:30:31,164 --> 00:30:32,766 Grilled rib eye with cornbread, 796 00:30:32,866 --> 00:30:34,134 chokeberries a few different ways, 797 00:30:34,234 --> 00:30:36,169 rutabaga pickles, and a rutabaga cream. 798 00:30:36,269 --> 00:30:38,004 Have you worked with chokeberries before? 799 00:30:38,071 --> 00:30:40,306 Yes, it grows in Chicago, and I pick it all the time. 800 00:30:40,440 --> 00:30:41,775 - Really? - Yep. 801 00:30:41,841 --> 00:30:43,743 I'll lay out my blanket. Usually, you know, 802 00:30:43,843 --> 00:30:45,612 I'll shake the tree, and some will fall. 803 00:30:45,745 --> 00:30:47,247 When César starts pulling fruit out, 804 00:30:47,313 --> 00:30:49,115 - that means we're ----ed. - [César laughing] 805 00:30:49,249 --> 00:30:50,817 CÉSAR: They're very, like, astringent, though. 806 00:30:50,950 --> 00:30:52,519 They're like a really, really intense red wine. 807 00:30:52,552 --> 00:30:56,489 Chokeberries are so tannic, and they dry out your mouth. 808 00:30:56,556 --> 00:30:58,958 So I'm just helping it out with a little bit of sweetness 809 00:30:59,025 --> 00:31:01,394 from the sugar with addition of some blackberries. 810 00:31:01,528 --> 00:31:02,696 Perfect. 811 00:31:02,762 --> 00:31:04,664 BAILEY: I love Himalayan pink salt. 812 00:31:07,600 --> 00:31:08,802 SHUAI: Got my berry sauce. 813 00:31:08,868 --> 00:31:10,503 In the broth itself, I'm also gonna add 814 00:31:10,570 --> 00:31:13,073 a bunch of the blackcurrants, give it a little tartness. 815 00:31:13,173 --> 00:31:15,108 TRISTEN: I'm making pemmican. 816 00:31:15,208 --> 00:31:16,876 Coming through. Cold. So cold, it'll be hot. 817 00:31:16,976 --> 00:31:18,678 This will be my first pemmican ever. 818 00:31:18,745 --> 00:31:22,148 I feel a little nervous, but I'm just trying to pay respect, 819 00:31:22,248 --> 00:31:24,150 and any time I'm trying to pay respect to something, 820 00:31:24,250 --> 00:31:25,985 I feel a little bit more comfortable doing it. 821 00:31:26,052 --> 00:31:29,255 I nitro-ed some raisins, beef jerky, and gooseberries 822 00:31:29,389 --> 00:31:30,957 so I could get all the same texture. 823 00:31:31,057 --> 00:31:32,859 That was just liquid fat before, 824 00:31:32,992 --> 00:31:34,361 and now it's bright white and fluffy. 825 00:31:34,427 --> 00:31:35,962 - MASSIMO: Wow. - TRISTEN: Shuai, taste this. 826 00:31:36,062 --> 00:31:37,931 Beef fat? That is delicious. 827 00:31:37,997 --> 00:31:39,766 LANA: As usual, Tristen's making something delicious. 828 00:31:39,833 --> 00:31:41,134 TRISTEN: I mean, it's always hard 829 00:31:41,234 --> 00:31:43,036 trying to do something for the first time. 830 00:31:44,671 --> 00:31:46,806 SHUAI: I love a good bone marrow, just how fatty it is. 831 00:31:46,940 --> 00:31:48,241 Beef fat is very good. 832 00:31:48,341 --> 00:31:50,777 MASSIMO: Umeboshi is like a beautiful salted plum 833 00:31:50,844 --> 00:31:53,013 with a bit of sugar, sometimes dehydrated. 834 00:31:53,113 --> 00:31:54,681 It's a semi-dehydrated puree. 835 00:31:54,748 --> 00:31:57,183 I'm making basically a leather. 836 00:31:57,317 --> 00:32:01,855 I'm cooking from the inspiration of the soil, the terroir. 837 00:32:01,921 --> 00:32:04,057 The classic French food that I've been doing, 838 00:32:04,124 --> 00:32:05,692 I'm leaning far away from it. 839 00:32:05,759 --> 00:32:07,394 It's a total conscious decision 840 00:32:07,460 --> 00:32:10,263 to show love for the Indigenous community. 841 00:32:10,363 --> 00:32:11,898 Back. Behind you. 842 00:32:11,931 --> 00:32:13,233 LANA: All right, I'm gonna start grilling these. 843 00:32:13,299 --> 00:32:15,068 - CÉSAR: Damn, girl! - LANA: Yeah. 844 00:32:15,201 --> 00:32:17,370 I want a nice, thick steak so there's a lot of leeway. 845 00:32:17,470 --> 00:32:19,906 I like a thick-cut steak. I like a big boy. 846 00:32:20,006 --> 00:32:21,341 MASSIMO: How much time you have left? 847 00:32:21,441 --> 00:32:22,842 Thirty-nine minutes. I'm just putting marks. 848 00:32:22,976 --> 00:32:25,045 I need to get them seared and glaze them. 849 00:32:25,178 --> 00:32:27,447 BAILEY: Wow, those steaks look sexy. 850 00:32:27,547 --> 00:32:30,216 It's always a little delicate dance when you cook a steak. 851 00:32:30,316 --> 00:32:32,152 - How you doing, boo-boo? - BAILEY: I'm gonna brûlée 852 00:32:32,285 --> 00:32:35,221 this cheese and put it on top of my polenta. 853 00:32:35,288 --> 00:32:38,224 I want to add the little funk and sweetness. 854 00:32:38,391 --> 00:32:40,760 There's some risk in that, but at the same time, 855 00:32:40,860 --> 00:32:43,997 I love a brûléed Gorgonzola dolce. 856 00:32:44,064 --> 00:32:47,133 The stakes are so high at this point. 857 00:32:47,267 --> 00:32:51,404 There's a very small window of mistakes you could make. 858 00:32:59,546 --> 00:33:03,216 [mellow music] 859 00:33:05,051 --> 00:33:06,619 KRISTEN: It's a beautiful home. 860 00:33:06,686 --> 00:33:09,122 - Thank you for hosting us. - PAUL: This is just so fun. 861 00:33:09,255 --> 00:33:11,324 We're in the room the Calgary Stampede was conceived in. 862 00:33:11,424 --> 00:33:13,226 - TOM: Oh, really? - PAUL: So the rumor is. 863 00:33:13,293 --> 00:33:15,528 Well, hopefully when you look back a century from now, 864 00:33:15,595 --> 00:33:18,898 you're gonna see six chefs cook beautiful beef and berry dishes, 865 00:33:18,965 --> 00:33:20,433 and then we can add to the history. 866 00:33:20,533 --> 00:33:21,701 PAUL: Lovely. 867 00:33:22,302 --> 00:33:24,004 LANA: My jus is reducing. 868 00:33:24,070 --> 00:33:25,638 It's giving deceptively simple. 869 00:33:25,705 --> 00:33:27,007 There's three different sauces. 870 00:33:27,073 --> 00:33:28,808 I have the smoked berry jus... 871 00:33:28,908 --> 00:33:30,377 Just some berry juice and honey. 872 00:33:30,443 --> 00:33:33,580 ...my glaze for my steak, and then a berry condiment. 873 00:33:33,646 --> 00:33:34,714 Smells like sage. 874 00:33:34,814 --> 00:33:36,216 I'm a sage girl, what can I say? 875 00:33:36,282 --> 00:33:38,118 So, I burn sage when the vibe's not right. 876 00:33:38,251 --> 00:33:40,854 I have sage tattooed on me, so. 877 00:33:40,920 --> 00:33:42,422 I'm gonna pull the meat. 878 00:33:43,189 --> 00:33:44,357 BAILEY: What are you shooting for? 879 00:33:44,491 --> 00:33:46,726 LANA: A little below mid-rare is good. 880 00:33:47,694 --> 00:33:49,295 - That one's good. - Great. 881 00:33:49,396 --> 00:33:52,232 LANA: Hey, Massi, how you gonna cook that tendy? Behind. 882 00:33:52,399 --> 00:33:56,670 I am going to roast it in olive oil. 883 00:33:56,770 --> 00:33:59,439 My beef tenderloin, which is a very lean cut of meat, 884 00:33:59,506 --> 00:34:04,411 has to be as fatty as possible to be able to bear the berries. 885 00:34:04,511 --> 00:34:07,347 I'm gonna rest the meat in clarified butter. 886 00:34:07,514 --> 00:34:09,849 There should be an osmosis effect. 887 00:34:09,949 --> 00:34:12,252 So, as the beef is releasing its liquids, 888 00:34:12,419 --> 00:34:14,587 it's absorbing the liquids around it. 889 00:34:14,688 --> 00:34:17,691 Hopefully, I'm gonna have a very fatty tenderloin. 890 00:34:17,791 --> 00:34:19,059 - Amen? - LANA: Amen, brother. 891 00:34:19,159 --> 00:34:20,694 CÉSAR: Pulling out one of my sauces. 892 00:34:22,429 --> 00:34:24,297 SHUAI: The short rib itself is very rich, and this is, 893 00:34:24,364 --> 00:34:26,433 like, nice and tart, kind of breaks up that beef. 894 00:34:26,466 --> 00:34:27,701 Oh, so sweaty. 895 00:34:28,735 --> 00:34:30,704 Short ribs are in. Short ribs are short ribbing. 896 00:34:30,804 --> 00:34:33,006 People would be eating very undercooked short ribs 897 00:34:33,139 --> 00:34:34,841 if I didn't have the extra 30 minutes. 898 00:34:35,675 --> 00:34:37,844 LANA: Whoo-hoo. Hot. 899 00:34:37,911 --> 00:34:39,245 MASSIMO: Oh, is that pommes Anna? 900 00:34:39,312 --> 00:34:40,880 LANA: They're like mini pommes Annas. 901 00:34:40,980 --> 00:34:43,149 - Bailey, can you do me a favor? - Yeah, what do you need? 902 00:34:43,283 --> 00:34:44,818 - LANA: Wipe these. - BAILEY: Got you, sis. 903 00:34:44,918 --> 00:34:46,486 LANA: Shaking, so. 904 00:34:46,553 --> 00:34:49,022 The dish is really beautiful, definitely a representation 905 00:34:49,122 --> 00:34:51,558 of the simplicity that I like to cook with. 906 00:34:51,691 --> 00:34:55,929 But I'm worried that the Quickfire also is a factor 907 00:34:56,029 --> 00:34:57,597 since I was on the bottom. 908 00:34:57,697 --> 00:34:59,833 BAILEY: You got this, you got this, you got this. 909 00:34:59,899 --> 00:35:01,534 - [timer beeping] - Hi. 910 00:35:01,668 --> 00:35:03,136 Thank you. 911 00:35:03,236 --> 00:35:04,938 Thank you very much. 912 00:35:05,105 --> 00:35:06,673 Thank you. 913 00:35:09,209 --> 00:35:10,643 Thank you. 914 00:35:10,744 --> 00:35:12,512 KRISTEN: Lana, can you tell us what you made? 915 00:35:12,645 --> 00:35:14,614 I wanted to keep it very simple, meat and potatoes, 916 00:35:14,681 --> 00:35:18,752 so I grilled the steak with a haskap and honey glaze, 917 00:35:18,885 --> 00:35:20,086 a little pommes Anna. 918 00:35:20,186 --> 00:35:23,223 There is a condiment of haskap berries 919 00:35:23,323 --> 00:35:25,058 and a little bit of sage, and then the sauce 920 00:35:25,125 --> 00:35:27,093 is smoked haskap berry jus. 921 00:35:27,227 --> 00:35:29,562 - Great, thank you, Lana. - Thank you very much. 922 00:35:30,764 --> 00:35:32,298 KRISTEN: Connie, how do you think Lana did 923 00:35:32,465 --> 00:35:34,234 with her beef and berry dish? 924 00:35:34,300 --> 00:35:36,870 I really love what she did with the sauce and smoking it. 925 00:35:36,970 --> 00:35:38,571 I love the savory element 926 00:35:38,672 --> 00:35:41,508 of the onion and garlic in the condiment. 927 00:35:41,608 --> 00:35:43,543 I think it paired really nicely with the beef. 928 00:35:43,677 --> 00:35:47,313 I would've maybe liked to see more berry, though. 929 00:35:47,380 --> 00:35:48,948 Just without, like, all the aromatics 930 00:35:49,015 --> 00:35:50,684 - and different things? - DENIA: Yeah. 931 00:35:50,750 --> 00:35:53,586 I actually found the sage to be the thing that was overpowering. 932 00:35:53,653 --> 00:35:55,288 I found the meat to be over-rested. 933 00:35:55,388 --> 00:35:56,923 Just cooked way too far in advance. 934 00:35:57,023 --> 00:35:58,224 JOHN: It was seasoned great, 935 00:35:58,324 --> 00:36:00,360 but the potato was a bit of a disconnect. 936 00:36:00,527 --> 00:36:02,462 It was dry, it was thin. It felt to me 937 00:36:02,529 --> 00:36:04,297 - like an afterthought. - Yeah. 938 00:36:04,397 --> 00:36:05,598 How'd it go, Lana? 939 00:36:05,665 --> 00:36:07,867 Always so hard to tell, you know? 940 00:36:09,002 --> 00:36:10,904 BAILEY: She hot, she hot. 941 00:36:11,304 --> 00:36:12,472 César, what you working on? 942 00:36:12,639 --> 00:36:14,441 I'm going to make my cornbread mix. 943 00:36:14,541 --> 00:36:17,010 It's a beef dish, so the beef fat is also incorporated into 944 00:36:17,143 --> 00:36:20,113 the cornbread, kind of, like, up the richness of the dish. 945 00:36:20,213 --> 00:36:21,648 TRISTEN: Nice, I love cornbread. 946 00:36:21,748 --> 00:36:23,350 CÉSAR: Me, too. 947 00:36:25,585 --> 00:36:27,187 MASSIMO: Okay, I'm going to start plating. 948 00:36:27,287 --> 00:36:29,456 I want to cut my beef the last possible second, 949 00:36:29,556 --> 00:36:32,258 because it still needs to rest to help carry over. 950 00:36:32,425 --> 00:36:34,627 - Nice. - BAILEY: Massimo, one minute. 951 00:36:35,628 --> 00:36:38,264 Oh, my God, the leather's flying in the air. 952 00:36:38,365 --> 00:36:39,632 BAILEY: You got this, okay? 953 00:36:39,699 --> 00:36:41,001 MASSIMO: Oh, my God. 954 00:36:41,101 --> 00:36:43,236 After cooking so well all day, getting backed up towards 955 00:36:43,370 --> 00:36:45,305 the end really sucks. 956 00:36:47,707 --> 00:36:50,643 [timer beeping] 957 00:36:52,045 --> 00:36:53,313 Thank you. 958 00:36:54,280 --> 00:36:55,515 JOHN: Oh, thank you very much. 959 00:36:55,682 --> 00:36:57,650 - Hey, guys. - Oh, hello, Massimo. 960 00:36:57,751 --> 00:36:59,853 MASSIMO: What a beautiful sunrise this morning. 961 00:36:59,986 --> 00:37:01,087 Beautiful pastel colors. 962 00:37:01,254 --> 00:37:02,622 It was cotton candy sky, yeah. 963 00:37:02,722 --> 00:37:04,190 I've never seen those colors before in my life. 964 00:37:04,290 --> 00:37:06,159 - Welcome to Calgary. - Thank you so much. 965 00:37:06,326 --> 00:37:08,294 We have a Alberta beef, tenderloin. 966 00:37:08,395 --> 00:37:10,030 So elderberries are very, very versatile. 967 00:37:10,196 --> 00:37:11,898 So I made an umeboshi, which is on top. 968 00:37:11,965 --> 00:37:14,434 I made a pickled elderberry sauce, a bit of a condiment of 969 00:37:14,601 --> 00:37:17,570 smoked kohlrabi, and a berry soup puree. 970 00:37:17,637 --> 00:37:18,805 Thank you, guys. 971 00:37:19,773 --> 00:37:20,840 PAUL: I loved this dish. 972 00:37:20,974 --> 00:37:22,575 It was really well-balanced. 973 00:37:22,709 --> 00:37:25,145 It really got my palate livened up. 974 00:37:25,245 --> 00:37:27,280 I kind of think this dish is a showstopper. 975 00:37:27,447 --> 00:37:29,249 The interplay between the berries 976 00:37:29,382 --> 00:37:31,117 and the beef was fantastic. 977 00:37:31,217 --> 00:37:33,787 I really like the contrast in between having 978 00:37:33,820 --> 00:37:36,322 the fruit leather on top, and then also incorporating 979 00:37:36,423 --> 00:37:38,625 the berry into the sauce, showing the different notes. 980 00:37:38,658 --> 00:37:41,061 KRISTEN: This beef was cooked beautifully. 981 00:37:41,161 --> 00:37:42,796 Just enough finishing salt on there. 982 00:37:42,862 --> 00:37:44,030 I agree. 983 00:37:44,164 --> 00:37:46,366 Wow. That was intense. 984 00:37:47,267 --> 00:37:49,102 Flat iron isn't, like, a very expensive cut. 985 00:37:49,235 --> 00:37:51,738 These are really thin, so I want to char them really nicely. 986 00:37:51,805 --> 00:37:53,773 There's not a lot of room for error when it comes 987 00:37:53,907 --> 00:37:55,408 to cooking flat iron. 988 00:37:55,508 --> 00:37:57,444 Getting the temp on this is really, really pivotal. 989 00:37:57,777 --> 00:38:00,213 Okay, what are we at? Five minutes. 990 00:38:00,313 --> 00:38:02,582 I feel like I accomplished a lot. 991 00:38:02,649 --> 00:38:03,783 That sugar. 992 00:38:03,850 --> 00:38:06,886 Maybe it's a little too overcomplicated. 993 00:38:06,953 --> 00:38:09,189 Beef cheeks are looking sexy. 994 00:38:09,322 --> 00:38:10,290 Oh my God, it's so good. 995 00:38:10,357 --> 00:38:11,925 But I taste everything together, 996 00:38:12,092 --> 00:38:13,693 and I think it's really delicious. 997 00:38:13,793 --> 00:38:15,795 [timer beeping] 998 00:38:20,567 --> 00:38:22,535 - Hi, chefs, how's it going? - Hi, Bailey. 999 00:38:22,702 --> 00:38:25,705 I really wanted to do this braised beef cheeks 1000 00:38:25,805 --> 00:38:27,540 and Saskatoons. 1001 00:38:27,640 --> 00:38:30,343 So, I macerated a lot of those berries with pomegranate juice. 1002 00:38:30,443 --> 00:38:32,512 I paired that with creamy polenta, 1003 00:38:32,579 --> 00:38:36,049 brûléed blue cheese, and roasted walnut. 1004 00:38:36,149 --> 00:38:39,219 Did you find the Saskatoon needed 1005 00:38:39,352 --> 00:38:41,121 the addition of the pomegranate? 1006 00:38:41,221 --> 00:38:42,355 I thought I just wanted a little bit, 1007 00:38:42,522 --> 00:38:43,790 just to pop it a little bit more. 1008 00:38:43,823 --> 00:38:45,825 - Thank you, Bailey. - Thank you. 1009 00:38:46,259 --> 00:38:47,594 GAIL: What do you think of Bailey's dish? 1010 00:38:47,694 --> 00:38:49,529 The layers of flavor that she managed to get 1011 00:38:49,596 --> 00:38:51,464 into this dish, I'm really impressed with. 1012 00:38:51,564 --> 00:38:53,633 I love the nuts. I'm a big fan of blue cheese. 1013 00:38:53,700 --> 00:38:55,869 But the brûlée is throwing me off. 1014 00:38:55,969 --> 00:38:57,904 Why would you decide to put pure sugar on top of it? 1015 00:38:57,971 --> 00:39:00,140 - That's it. - I like the way the berry 1016 00:39:00,240 --> 00:39:01,708 flavor actually got into the beef... 1017 00:39:01,775 --> 00:39:03,309 - GAIL: Yes. - ...even though she kind of 1018 00:39:03,410 --> 00:39:04,678 cheated a little bit with pomegranate, 1019 00:39:04,744 --> 00:39:06,312 but you are getting that flavor in the beef. 1020 00:39:06,413 --> 00:39:09,683 The flavor of the Saskatoon is lost in the sauce. 1021 00:39:09,749 --> 00:39:12,185 Once you get to this point in the competition, 1022 00:39:12,285 --> 00:39:13,687 it's not just about a great dish. 1023 00:39:13,753 --> 00:39:15,588 Playing into the challenge really matters. 1024 00:39:23,396 --> 00:39:27,534 *** 1025 00:39:30,403 --> 00:39:32,272 I've worked with ribeye a lot. 1026 00:39:33,206 --> 00:39:35,575 People are telling me it's the best beef in Canada. 1027 00:39:35,675 --> 00:39:36,843 So, why mess with it too much? 1028 00:39:37,010 --> 00:39:39,079 Season it nicely, just grill it nicely, 1029 00:39:39,179 --> 00:39:40,213 and it speaks for itself. 1030 00:39:40,447 --> 00:39:41,815 Getting there, getting there. 1031 00:39:43,416 --> 00:39:44,784 TRISTEN: I'm going to start plating. 1032 00:39:44,884 --> 00:39:47,654 I am happy with all the elements on the plate. 1033 00:39:47,787 --> 00:39:50,457 I am going to treat it like a maître d' butter. 1034 00:39:50,623 --> 00:39:53,993 I just hope this pemmican tastes even 1035 00:39:54,060 --> 00:39:57,831 close to what they can expect. 1036 00:40:00,166 --> 00:40:01,801 [timer beeping] 1037 00:40:01,935 --> 00:40:05,105 - All right. - Phew, okay. Number four. 1038 00:40:05,505 --> 00:40:06,840 TOM: Gooseberries. 1039 00:40:07,007 --> 00:40:08,541 Thank you. 1040 00:40:08,675 --> 00:40:10,176 Tristen, please tell us about your beef and berry dish. 1041 00:40:10,310 --> 00:40:13,613 It's Alberta flat iron with kohlrabi and gooseberries. 1042 00:40:13,747 --> 00:40:22,322 Chef, you mentioned something about pemmican. 1043 00:40:22,489 --> 00:40:23,923 I saw you grab it immediately. 1044 00:40:23,990 --> 00:40:25,859 I always try to promote Afro-Caribbean cuisine. 1045 00:40:25,925 --> 00:40:27,694 So, I really like secondary cuts. 1046 00:40:27,827 --> 00:40:29,863 And beef, what was the temperature we're going for? 1047 00:40:29,896 --> 00:40:32,132 - Mid-rare, medium. - Okay. 1048 00:40:32,699 --> 00:40:34,534 - KRISTEN: Thank you, Tristen. - Thank you. 1049 00:40:35,935 --> 00:40:37,637 I think there's a ton of flavor in this dish. 1050 00:40:37,804 --> 00:40:39,439 - GAIL: Yes. - TOM: It's a tart berry, 1051 00:40:39,506 --> 00:40:40,774 and he used it to his advantage. 1052 00:40:40,940 --> 00:40:43,476 Because he tried to emulate the pemmican with 1053 00:40:43,576 --> 00:40:45,879 the fat, it was very rich. 1054 00:40:45,945 --> 00:40:48,081 But with the gooseberries being so acidic, 1055 00:40:48,214 --> 00:40:49,349 he really nailed that. 1056 00:40:49,482 --> 00:40:52,752 The gooseberries gave me sour candy. 1057 00:40:52,819 --> 00:40:54,554 - That's a good thing. - I love that. 1058 00:40:54,688 --> 00:40:56,656 It was nature's candy. It was beautiful. 1059 00:40:56,823 --> 00:40:58,324 And I think that all really worked. 1060 00:40:58,391 --> 00:41:00,193 My beef just wasn't cooked perfectly. 1061 00:41:00,260 --> 00:41:02,429 Mine was cooked perfectly, sorry. 1062 00:41:02,562 --> 00:41:04,264 GAIL: I'm, like, eyeing the gooseberries 1063 00:41:04,364 --> 00:41:05,699 that you have left on your plate. 1064 00:41:05,799 --> 00:41:08,568 Yeah, that's what I need. Thank you very much. 1065 00:41:10,303 --> 00:41:12,038 CÉSAR: Nice medium-rare. 1066 00:41:13,106 --> 00:41:15,375 SHUAI: Woo-hoo. Thanks, Lord, baby Jesus. 1067 00:41:15,542 --> 00:41:16,976 My mom, she'd be proud. 1068 00:41:17,043 --> 00:41:19,145 I'm sure she'll tell me it's not as good as hers. 1069 00:41:19,312 --> 00:41:21,715 And you know what, it never will be, and I'm okay with that. 1070 00:41:21,781 --> 00:41:23,116 Short ribs are great. 1071 00:41:23,216 --> 00:41:25,518 Some of the bigger ones are not spoon tender. 1072 00:41:26,286 --> 00:41:27,687 I just have to chop them up and 1073 00:41:27,854 --> 00:41:29,422 fold it into the tender short ribs. 1074 00:41:29,522 --> 00:41:31,224 It's like wrapping a dumpling, 1075 00:41:31,291 --> 00:41:33,126 but you just gotta make sure it's a little tight. 1076 00:41:33,293 --> 00:41:34,928 That's home cooking right there. 1077 00:41:35,495 --> 00:41:38,131 I want the cabbage steamed about 10 minutes. 1078 00:41:38,798 --> 00:41:40,400 CÉSAR: Rutabaga cream. 1079 00:41:40,500 --> 00:41:42,769 I'm going to follow that with the cornbread. 1080 00:41:43,069 --> 00:41:44,871 I feel good. My cornbreads are out. 1081 00:41:45,005 --> 00:41:47,173 It has this little poof in the center. 1082 00:41:47,273 --> 00:41:48,441 It's super cute. 1083 00:41:48,541 --> 00:41:49,943 It smells really beautiful. 1084 00:41:50,043 --> 00:41:51,678 Some chokeberry. 1085 00:41:51,811 --> 00:41:53,613 I'm just hoping I get enough of that chokeberry on the plate. 1086 00:41:53,680 --> 00:41:55,482 We're going to have a gel, we're going to have a butter, 1087 00:41:55,548 --> 00:41:57,417 and we're going to have a sauce made out of them. 1088 00:41:57,517 --> 00:41:58,518 Balance. 1089 00:41:58,618 --> 00:42:00,620 Go, César, go, César, go. 1090 00:42:00,687 --> 00:42:02,689 [timer beeping] 1091 00:42:05,458 --> 00:42:06,893 Oh, thank you. 1092 00:42:08,695 --> 00:42:10,730 - Hi, everyone. - Hi, César. What did you make? 1093 00:42:10,797 --> 00:42:13,633 We have grilled ribeye, chokeberry reduction, 1094 00:42:13,733 --> 00:42:15,635 rutabaga cream at the bottom, and cornbread. 1095 00:42:15,735 --> 00:42:18,104 And what did you add to the reduction? 1096 00:42:18,171 --> 00:42:19,472 Is it just the berry? 1097 00:42:19,539 --> 00:42:21,675 Mostly berries, but red wine, some sugar 1098 00:42:21,741 --> 00:42:22,942 to help out those tannics. 1099 00:42:23,076 --> 00:42:25,145 Those chokeberries are very astringent. 1100 00:42:25,211 --> 00:42:27,614 - Great. Thank you, César. - Thank you. Enjoy. 1101 00:42:27,714 --> 00:42:29,749 Connie, what did you think of César's dish? 1102 00:42:29,916 --> 00:42:32,419 I think he cooked his beef perfectly. 1103 00:42:32,585 --> 00:42:34,287 It's seasoned really nicely. 1104 00:42:34,387 --> 00:42:37,691 Everything on my dish from César I think was cooked well. 1105 00:42:37,757 --> 00:42:40,293 - PAUL: That cornbread, too. - The cornbread was very good. 1106 00:42:40,627 --> 00:42:44,831 But the reason why I asked what was in the reduction is because 1107 00:42:44,931 --> 00:42:47,367 I couldn't taste the tartness of the berry that much. 1108 00:42:47,467 --> 00:42:50,337 If you think about eating a piece of ribeye 1109 00:42:50,503 --> 00:42:51,905 with a great tannic red wine, 1110 00:42:52,005 --> 00:42:53,506 - you want that interplay. - JUDGES: Yes! 1111 00:42:53,606 --> 00:42:54,708 I was just thinking the same thing. 1112 00:42:54,841 --> 00:42:56,343 So, he's trying to tame it. 1113 00:42:56,409 --> 00:42:58,211 Let it be tart. It wants to be tart. 1114 00:42:58,345 --> 00:42:59,446 It doesn't want sugar. 1115 00:42:59,546 --> 00:43:00,847 - How'd it go, chef? - I'm happy, 1116 00:43:00,947 --> 00:43:02,482 but not the first time I've said that. 1117 00:43:03,016 --> 00:43:04,651 'Cause you can go down first. 1118 00:43:04,751 --> 00:43:06,519 Technique-wise, maybe I'm not as advanced 1119 00:43:06,619 --> 00:43:07,887 as a lot of these other cooks. 1120 00:43:08,021 --> 00:43:10,390 You know, Massimo's making fruit leather, 1121 00:43:10,490 --> 00:43:12,058 and Tristen's whipping beef fat. 1122 00:43:12,225 --> 00:43:13,727 Oh, my god! It's so hot. 1123 00:43:13,827 --> 00:43:16,229 I'm over here stuffing cabbage, putting it on congee. 1124 00:43:16,363 --> 00:43:17,697 Let ingredients speak. 1125 00:43:17,831 --> 00:43:19,799 But I'm always hoping my flavors go above that. 1126 00:43:19,933 --> 00:43:21,534 - [timer beeping] - That's it. 1127 00:43:21,634 --> 00:43:22,836 TOM: One more. 1128 00:43:22,936 --> 00:43:24,037 I am feeling the meat sweats, y'all. 1129 00:43:24,137 --> 00:43:25,505 Oh, wow. Okay. 1130 00:43:25,839 --> 00:43:27,574 Shuai, what did you make for us today? 1131 00:43:27,640 --> 00:43:30,477 This is a stuffed cabbage with braised short rib, 1132 00:43:30,543 --> 00:43:32,579 my mom's style of braised meat. 1133 00:43:32,645 --> 00:43:33,913 Wild rice congee, 1134 00:43:33,980 --> 00:43:36,549 and a blackcurrant black pepper sauce. 1135 00:43:36,616 --> 00:43:38,551 Were you happy to have had the extra 30 minutes? 1136 00:43:38,718 --> 00:43:40,253 Definitely, or else you guys would be 1137 00:43:40,320 --> 00:43:42,022 eating some really undercooked short ribs right now. 1138 00:43:42,122 --> 00:43:44,057 - Great. Thank you, Shuai. - SHUAI: Thank you so much. 1139 00:43:46,393 --> 00:43:48,028 I love this dish. 1140 00:43:48,094 --> 00:43:51,765 And it actually reminds me of something my mom would make. 1141 00:43:51,931 --> 00:43:53,700 We call it Indian breakfast. 1142 00:43:53,800 --> 00:43:56,369 And it just kind of took me back. 1143 00:43:56,469 --> 00:43:57,837 This beef is really rich. 1144 00:43:57,937 --> 00:44:00,140 And then the congee, it's heavy on heavy. 1145 00:44:00,206 --> 00:44:02,108 That said, I think it's flavorful. 1146 00:44:02,208 --> 00:44:03,810 - I like it. - I love that it just 1147 00:44:03,943 --> 00:44:05,545 took me somewhere else entirely. 1148 00:44:05,712 --> 00:44:07,514 And I really got that beautiful, 1149 00:44:07,614 --> 00:44:09,849 beautiful blackcurrant tartness that I loved. 1150 00:44:09,916 --> 00:44:12,886 That extra 30 minutes really saved my ass today. 1151 00:44:12,952 --> 00:44:15,622 I think we had some overall good dishes across the board. 1152 00:44:15,755 --> 00:44:16,756 - Yeah. - JOHN: Absolutely. 1153 00:44:16,890 --> 00:44:18,158 There's six chefs left, 1154 00:44:18,258 --> 00:44:19,693 and the little mistakes are going to 1155 00:44:19,793 --> 00:44:21,428 separate the great chefs from the good chefs. 1156 00:44:21,494 --> 00:44:24,898 Connie and John and Amber, thank you so much for being here. 1157 00:44:24,964 --> 00:44:28,034 We will release you so you can go digest all your meat. 1158 00:44:29,402 --> 00:44:30,537 Thank you. 1159 00:44:30,603 --> 00:44:31,805 Should we carry on at judges' table? 1160 00:44:31,871 --> 00:44:33,306 - Yes. - TOM: Sure. 1161 00:44:38,178 --> 00:44:39,846 [tense music] 1162 00:44:42,582 --> 00:44:45,051 TOM: You know, chefs, all in all, really good dishes. 1163 00:44:45,118 --> 00:44:48,188 I think some chefs were timid working with the berries. 1164 00:44:50,290 --> 00:44:53,360 So Massimo, Shuai, and Tristen, you can stay here. 1165 00:44:53,460 --> 00:44:55,328 The rest can move to the side. 1166 00:45:00,133 --> 00:45:02,669 Well, the three of you are standing here 1167 00:45:02,736 --> 00:45:05,472 because you had our favorite dishes of the day. 1168 00:45:05,505 --> 00:45:06,940 Congratulations. 1169 00:45:08,174 --> 00:45:10,744 This is the ----ing worst part of my life. 1170 00:45:10,810 --> 00:45:13,313 Why? It should be the best part now, no? 1171 00:45:13,480 --> 00:45:14,748 You guys, the silence. 1172 00:45:14,848 --> 00:45:16,383 - Oh, the silence. - MASSIMO: Oh, my god. 1173 00:45:16,549 --> 00:45:18,084 You can have a little less of a pause, a dramatic pause. 1174 00:45:18,251 --> 00:45:20,086 Would it be better if you were on the bottom? 1175 00:45:20,186 --> 00:45:22,489 Wasn't sure where that was going for a second. 1176 00:45:23,023 --> 00:45:24,991 So Massimo, how did the day go for you? 1177 00:45:25,091 --> 00:45:27,527 Today, I wanted to make a dish that was really vibrant 1178 00:45:27,627 --> 00:45:29,029 in flavors, a little bit more creative, 1179 00:45:29,195 --> 00:45:30,663 a little bit more outside the box. 1180 00:45:30,830 --> 00:45:32,632 And I didn't want to use any French technique. 1181 00:45:32,799 --> 00:45:34,534 Roasting is French technique, right? 1182 00:45:34,634 --> 00:45:35,702 You can't get away from that. 1183 00:45:35,835 --> 00:45:37,303 He basted it, too. I watched. 1184 00:45:37,404 --> 00:45:39,139 - All right--. - [laughter] 1185 00:45:39,205 --> 00:45:40,373 Ah! Busted. 1186 00:45:40,473 --> 00:45:43,410 He said nothing French and then said filet mignon. 1187 00:45:43,576 --> 00:45:45,211 All good. All joking aside, good dish. 1188 00:45:45,345 --> 00:45:49,416 I think the elderberry used in all three ways was beautiful, 1189 00:45:49,549 --> 00:45:51,751 especially that leather on top. 1190 00:45:51,818 --> 00:45:53,687 All the other flavor profiles that you brought 1191 00:45:53,787 --> 00:45:55,789 to your dish enhanced the beef and 1192 00:45:55,922 --> 00:45:57,724 the berries in a really harmonious way, 1193 00:45:57,791 --> 00:45:59,192 and I found that to be very successful. 1194 00:45:59,325 --> 00:46:00,727 Wow, thank you so much. 1195 00:46:00,827 --> 00:46:02,228 Shuai, how did the day go for you? 1196 00:46:02,295 --> 00:46:05,198 Short rib took some time, more time than I like. 1197 00:46:05,331 --> 00:46:07,233 So, the extra 30 was very necessary. 1198 00:46:07,334 --> 00:46:08,968 Oh, my God, so necessary. 1199 00:46:09,069 --> 00:46:11,371 I really enjoyed your dish. 1200 00:46:11,504 --> 00:46:12,939 It actually took me 1201 00:46:13,039 --> 00:46:15,842 back to my childhood in a dish that my mom would 1202 00:46:15,942 --> 00:46:17,777 - make for breakfast often. - Oh. 1203 00:46:17,877 --> 00:46:19,379 Out of all the dishes, everything was kind of 1204 00:46:19,546 --> 00:46:20,714 like steakhouse-ish. 1205 00:46:20,880 --> 00:46:22,282 And yours was completely different. 1206 00:46:22,349 --> 00:46:24,718 Beef was tasty, just a good use of the berries. 1207 00:46:24,784 --> 00:46:26,486 - Good point of view. - Thank you so much. 1208 00:46:26,519 --> 00:46:29,989 Tristen, I thought it was a tribute to gooseberries. 1209 00:46:30,056 --> 00:46:31,958 I enjoyed everything that you put on the plate. 1210 00:46:32,058 --> 00:46:35,962 That pemmican, my family would go crazy over that. 1211 00:46:36,062 --> 00:46:37,897 Oh, that's amazing. Thank you. 1212 00:46:37,964 --> 00:46:39,966 GAIL: The flavors of your dish were outstanding. 1213 00:46:40,033 --> 00:46:42,335 Unfortunately, I did get an end piece. 1214 00:46:42,435 --> 00:46:44,738 It was tough, 1215 00:46:44,904 --> 00:46:46,606 like it had been overcooked and sitting 1216 00:46:46,740 --> 00:46:48,174 - around a little bit. - Understood. 1217 00:46:48,241 --> 00:46:50,910 But the dish itself, especially that conception 1218 00:46:50,977 --> 00:46:52,979 of putting those elements together in the way you did, 1219 00:46:53,113 --> 00:46:55,315 was really evocative. 1220 00:46:55,415 --> 00:46:56,683 Thank you so much. 1221 00:46:57,150 --> 00:46:58,785 Denia and Paul, as our guest judges, 1222 00:46:58,885 --> 00:47:01,221 you get to announce our winner of this challenge. 1223 00:47:01,955 --> 00:47:04,824 The winning chef today did a great job 1224 00:47:04,924 --> 00:47:07,827 of featuring the beef and the berries. 1225 00:47:07,961 --> 00:47:09,329 And the winner is... 1226 00:47:13,700 --> 00:47:15,068 Massimo. 1227 00:47:15,802 --> 00:47:17,003 The suspense, guys 1228 00:47:17,103 --> 00:47:19,005 KRISTEN: Massimo, congratulations. 1229 00:47:20,173 --> 00:47:22,575 Thank you so much. It means a lot. 1230 00:47:22,676 --> 00:47:23,743 It feels great. 1231 00:47:23,810 --> 00:47:25,011 I cooked a dish from the heart. 1232 00:47:25,111 --> 00:47:26,813 Moving on to the top five. 1233 00:47:26,913 --> 00:47:28,348 I'm one step closer to Milano. 1234 00:47:28,448 --> 00:47:30,517 I want to make the finals. I want to win this thing. 1235 00:47:30,617 --> 00:47:31,685 I want to see this thing through. 1236 00:47:31,785 --> 00:47:32,852 I'm ready to go. 1237 00:47:32,952 --> 00:47:34,354 Massimo, you just won an advantage 1238 00:47:34,387 --> 00:47:36,156 going into the next Elimination Challenge. 1239 00:47:36,222 --> 00:47:38,391 - Congratulations. - Thank you so much. 1240 00:47:38,491 --> 00:47:40,860 Massimo, Shuai, and Tristen, you can step to the side. 1241 00:47:40,927 --> 00:47:43,229 Bailey, Lana, and César, you can come forward. 1242 00:47:44,698 --> 00:47:47,100 The three of you had our least favorite dishes of the day 1243 00:47:47,200 --> 00:47:49,102 and one of you will be going home. 1244 00:47:51,000 --> 00:47:57,074 Watch Online Movies and Series for FREE www.osdb.link/lm 1245 00:48:02,682 --> 00:48:04,551 Bailey, let's start with you. 1246 00:48:05,118 --> 00:48:06,920 How did you feel about the day? 1247 00:48:07,053 --> 00:48:10,290 I felt like my biggest struggle today was really trying 1248 00:48:10,390 --> 00:48:14,127 to get as much flavor out of the berry that I could and 1249 00:48:14,194 --> 00:48:16,896 keeping that in balance with the other items on the dish. 1250 00:48:16,996 --> 00:48:18,732 Well, you did a great job of getting the berry flavor 1251 00:48:18,798 --> 00:48:19,899 into the beef. 1252 00:48:20,033 --> 00:48:21,935 The brûlée, it didn't work. 1253 00:48:22,002 --> 00:48:24,070 - Okay. - It was very sweet. 1254 00:48:24,204 --> 00:48:25,672 And your berry was tart. 1255 00:48:25,739 --> 00:48:27,207 And it really got in the way of the beautiful work 1256 00:48:27,340 --> 00:48:28,908 that you did with the beef cheek. 1257 00:48:29,009 --> 00:48:31,211 The pomegranate juice in your sauce took away 1258 00:48:31,344 --> 00:48:33,613 from the flavor of the Saskatoon. 1259 00:48:33,713 --> 00:48:35,915 And the berry got lost. 1260 00:48:36,016 --> 00:48:39,219 Lana, did your dish turn out the way you wanted it to? 1261 00:48:39,285 --> 00:48:41,955 Overall, yes, but I'm here, so. 1262 00:48:42,055 --> 00:48:45,058 The two different haskap berry components, 1263 00:48:45,125 --> 00:48:46,526 on their own, they were nice. 1264 00:48:46,626 --> 00:48:47,961 But when you put them together, 1265 00:48:48,028 --> 00:48:50,563 they just didn't amp up the other. 1266 00:48:50,663 --> 00:48:53,066 I think it was the sage that just completely wiped everything 1267 00:48:53,133 --> 00:48:54,534 and it made all the work 1268 00:48:54,601 --> 00:48:56,569 and the sauce work, plus the condiment, 1269 00:48:56,670 --> 00:48:58,705 - kind of mesh together. - Yeah. 1270 00:48:58,772 --> 00:49:00,006 You know, Lana, 1271 00:49:00,140 --> 00:49:01,808 the meat was cooked nicely, just over-rested. 1272 00:49:01,908 --> 00:49:04,144 And beef when it over-rests, it's not juicy. 1273 00:49:04,277 --> 00:49:07,147 I was missing that, but it was nicely cooked. 1274 00:49:07,280 --> 00:49:08,281 Thank you. 1275 00:49:08,381 --> 00:49:09,916 César, how did the day go for you? 1276 00:49:10,050 --> 00:49:11,484 I thought it went well. 1277 00:49:11,584 --> 00:49:13,119 Tasting the berries, it's very, very tannic. 1278 00:49:13,219 --> 00:49:15,021 It, like, just dry out your whole mouth. 1279 00:49:15,088 --> 00:49:17,457 Trying to work with that, reminds you of, 1280 00:49:17,590 --> 00:49:18,725 like, a tannic wine. 1281 00:49:18,825 --> 00:49:20,427 I thought your cornbread was delicious. 1282 00:49:20,560 --> 00:49:23,096 It was just the berry was missing for me. 1283 00:49:23,196 --> 00:49:25,932 Why do you serve red tannic wines with beef? 1284 00:49:26,032 --> 00:49:27,634 Just for that, like, rich fattiness to it. 1285 00:49:27,667 --> 00:49:29,669 So you had that in the berries, but then what you tried 1286 00:49:29,736 --> 00:49:32,205 to do is you took so much sugar in it to make it sweet 1287 00:49:32,339 --> 00:49:35,241 that we got this sweet berry and beef. 1288 00:49:35,308 --> 00:49:36,743 When you ate it all together, 1289 00:49:36,843 --> 00:49:39,546 you just lost the purpose of that berry, 1290 00:49:39,646 --> 00:49:41,114 which was to be tannic. 1291 00:49:42,982 --> 00:49:44,217 KRISTEN: Chefs, thank you. 1292 00:49:44,317 --> 00:49:46,386 We'll call you back in a little bit. 1293 00:49:49,656 --> 00:49:51,891 - Congratulations. - SHUAI: Congrats, chef. 1294 00:49:52,025 --> 00:49:53,626 - LANA: Congrats. - Thanks, guys. 1295 00:49:53,760 --> 00:49:55,261 Congrats, Massimo. Congrats, y'all. 1296 00:49:56,296 --> 00:49:57,297 [sighing] 1297 00:49:57,364 --> 00:49:59,232 TRISTEN: How are you guys feeling? 1298 00:49:59,299 --> 00:50:02,135 LANA: Not great. I'm just frustrated. 1299 00:50:02,235 --> 00:50:04,004 This is, like, the third time I've been in the bottom, 1300 00:50:04,104 --> 00:50:06,239 so I do not, like, it's not a fun place to be, 1301 00:50:06,306 --> 00:50:09,009 especially when I put up what I think is a good dish. 1302 00:50:09,075 --> 00:50:10,977 That's the part that sucks, man. 1303 00:50:11,044 --> 00:50:12,679 I mean, there really wasn't a big 1304 00:50:12,746 --> 00:50:14,881 difference between our favorites and our least favorites today, 1305 00:50:14,981 --> 00:50:16,716 but just some of them were way out of balance. 1306 00:50:16,850 --> 00:50:19,352 CÉSAR: I was excited you were doing a brûlée with blue cheese. 1307 00:50:19,386 --> 00:50:21,121 TRISTEN: It looked good as I walked by. 1308 00:50:21,187 --> 00:50:22,756 - LANA: Yeah, it did. - It was really yummy, too. 1309 00:50:22,889 --> 00:50:24,991 I just, I'm like, [bleep], dude. 1310 00:50:25,058 --> 00:50:26,259 I thought, I don't know. 1311 00:50:26,359 --> 00:50:27,761 Yeah, I think in the case of Bailey, 1312 00:50:27,827 --> 00:50:28,862 it was really out of balance. 1313 00:50:28,928 --> 00:50:30,130 The blue cheese just 1314 00:50:30,263 --> 00:50:31,631 - overpowered everything. - TOM: Yeah. 1315 00:50:31,698 --> 00:50:33,299 KRISTEN: Then she also added that pomegranate. 1316 00:50:33,400 --> 00:50:35,135 It was just interesting also to hear her say 1317 00:50:35,235 --> 00:50:38,104 that that was her struggle, was how to get the berry flavor, 1318 00:50:38,204 --> 00:50:40,940 yet she was the one putting more and more things 1319 00:50:41,041 --> 00:50:42,942 on the plate to hinder the berry flavor. 1320 00:50:43,009 --> 00:50:44,577 - Right. Right. - TOM: Yes. 1321 00:50:45,979 --> 00:50:47,580 When's the last time you used chokecherry? 1322 00:50:47,681 --> 00:50:48,815 - Last year. - Last year? 1323 00:50:48,882 --> 00:50:50,717 Yeah. Too much sugar, though. 1324 00:50:50,817 --> 00:50:55,321 César certainly was really challenged by the tartness. 1325 00:50:55,422 --> 00:50:57,924 And instead of giving us balance with acidity, 1326 00:50:58,024 --> 00:50:59,559 he just gave us more sweetness. 1327 00:50:59,626 --> 00:51:02,228 And I think if he had highlighted the chokecherry 1328 00:51:02,295 --> 00:51:04,898 to its potential, that tartness would 1329 00:51:04,998 --> 00:51:06,733 have just been the perfect balance. 1330 00:51:07,834 --> 00:51:10,737 Too much sage? God damn it. 1331 00:51:10,837 --> 00:51:12,238 One slice of steak. 1332 00:51:12,906 --> 00:51:16,443 When I look at Lana's, the sauce and the condiment, 1333 00:51:16,576 --> 00:51:19,245 the sage just threw it way out of whack for me. 1334 00:51:19,346 --> 00:51:22,415 Both sauces were so similar in flavor. 1335 00:51:22,482 --> 00:51:25,852 You know, the other thing about Lana's dish 1336 00:51:25,919 --> 00:51:27,954 was that the beef was over-rested. 1337 00:51:28,054 --> 00:51:30,457 Just the juice, when it's perfectly rested, 1338 00:51:30,590 --> 00:51:33,293 and how it does play with everything else on the plate. 1339 00:51:33,426 --> 00:51:34,794 - It is a big deal. - Yeah. 1340 00:51:34,894 --> 00:51:36,529 I just want to go to Italy so bad. 1341 00:51:36,629 --> 00:51:38,131 Yeah. 1342 00:51:38,264 --> 00:51:39,966 BAILEY: I'm hoping something in the Quickfire will help. 1343 00:51:40,033 --> 00:51:41,468 I don't know, though. 1344 00:51:42,068 --> 00:51:44,237 They're making it very hard on us. 1345 00:51:44,337 --> 00:51:45,772 I've been going back and forth. 1346 00:51:45,905 --> 00:51:47,941 You can go back and forth, but Bailey had one of 1347 00:51:48,008 --> 00:51:49,142 the better dishes on the Quickfire. 1348 00:51:49,275 --> 00:51:50,710 She was on the top. 1349 00:51:50,810 --> 00:51:52,712 And Lana had one of the weakest Quickfire dishes. 1350 00:51:52,812 --> 00:51:54,414 - GAIL: Yeah. - Yes. 1351 00:51:54,514 --> 00:51:56,983 I got more sausage than I got pancake. 1352 00:51:57,050 --> 00:51:58,651 And pancake was the challenge. 1353 00:51:58,718 --> 00:52:01,187 And César's was just really hard to pick up. 1354 00:52:01,287 --> 00:52:03,823 KRISTEN: I don't think the quick fire saves either of them. 1355 00:52:03,923 --> 00:52:05,658 GAIL: Mm-hmm. 1356 00:52:05,759 --> 00:52:08,261 It's tough, but I think we have our answer? 1357 00:52:09,029 --> 00:52:10,697 Let's bring the chefs back out here. 1358 00:52:10,830 --> 00:52:13,266 [pensive music] 1359 00:52:23,643 --> 00:52:25,545 You know, chefs, this part of the competition, 1360 00:52:25,645 --> 00:52:27,247 we're not getting bad dishes anymore. 1361 00:52:27,347 --> 00:52:29,349 But every single thing that you put on 1362 00:52:29,449 --> 00:52:30,884 a plate has to have purpose. 1363 00:52:30,950 --> 00:52:32,552 It has to have meaning. 1364 00:52:32,585 --> 00:52:34,120 Because we are looking at every single thing that you do. 1365 00:52:34,254 --> 00:52:35,755 Unfortunately, tonight, 1366 00:52:35,822 --> 00:52:37,891 there was just one dish that felt incomplete. 1367 00:52:37,991 --> 00:52:40,694 And someone's going home for a good dish. 1368 00:52:46,232 --> 00:52:48,668 Lana, please pack your knives and go. 1369 00:52:52,072 --> 00:52:54,541 Lana, it's been great watching you cook all season long. 1370 00:52:54,607 --> 00:52:56,643 Thank you. And I just want to thank you guys all. 1371 00:52:56,776 --> 00:52:59,312 This has been such an incredible experience. 1372 00:52:59,379 --> 00:53:01,948 I'm so honored to be amongst all of you guys. 1373 00:53:02,082 --> 00:53:03,616 - GAIL: Such a pleasure. - Thank you. 1374 00:53:03,683 --> 00:53:05,385 - See you in New York. - I'll see you around New York. 1375 00:53:05,452 --> 00:53:07,153 LANA: To make it to the top six is dope. 1376 00:53:07,253 --> 00:53:10,023 That's awesome. So I'm really proud. 1377 00:53:10,123 --> 00:53:11,758 I have a lot of emotions happening right now. 1378 00:53:11,858 --> 00:53:13,193 TRISTEN: I'll see you in Harlem. 1379 00:53:13,293 --> 00:53:15,695 I just got outcooked by five incredible chefs. 1380 00:53:16,296 --> 00:53:18,898 Love you guys. A lot of energy, a lot of focus. 1381 00:53:18,965 --> 00:53:20,433 SHUAI: [indistinct] 1382 00:53:22,502 --> 00:53:25,438 Sucks to be so close to the finale and not make it, 1383 00:53:25,538 --> 00:53:28,341 but that being said, I feel really grateful. 1384 00:53:28,441 --> 00:53:31,111 I think I'm just going to miss my friends, for sure. 1385 00:53:31,244 --> 00:53:33,113 At the end, it has to be one, so. 1386 00:53:33,213 --> 00:53:35,315 I'm honored to have been amongst them. 1387 00:53:39,652 --> 00:53:41,855 KRISTEN: Next time onTop Chef... 1388 00:53:42,589 --> 00:53:44,891 SHUAI: Oh, my God, look at those beautiful mountains. 1389 00:53:44,991 --> 00:53:46,693 - BAILEY: Wow! - Oh, man. 1390 00:53:46,760 --> 00:53:49,195 If you want to make it to the finals in Italy, 1391 00:53:49,295 --> 00:53:51,231 you're going to have to search high and low. 1392 00:53:51,331 --> 00:53:52,632 Try a little bit. 1393 00:53:52,766 --> 00:53:53,900 Yeah. 1394 00:53:55,235 --> 00:53:56,503 MASSIMO: Let's go. 1395 00:53:57,904 --> 00:53:59,239 Final cook in Canada, eh? 1396 00:53:59,305 --> 00:54:00,607 I want to go to Milano. 1397 00:54:00,707 --> 00:54:02,042 I want to go cook some ----ing Italian food. 1398 00:54:02,676 --> 00:54:04,944 CHEF: Say hello to my little ants. 1399 00:54:05,045 --> 00:54:06,112 GAIL: Definitely a Top Chef first. 1400 00:54:06,146 --> 00:54:07,480 I love my job. 1401 00:54:08,882 --> 00:54:10,517 Sounds cool. 1402 00:54:10,550 --> 00:54:13,787 To get this far and not make it would be very crushing. 1403 00:54:13,887 --> 00:54:15,155 KRISTEN: One of you will not 1404 00:54:15,221 --> 00:54:16,656 be moving on to the finals in Milan. 1404 00:54:17,305 --> 00:55:17,658 Support us and become VIP member to remove all ads from www.OpenSubtitles.org