"Top Chef" Viva Milano!

1 00:00:04,371 --> 00:00:07,507 KRISTEN: Tonight, the finals begin. 2 00:00:08,008 --> 00:00:12,379 Only four chefs remain to fight it out for a spot in the finale. 3 00:00:13,046 --> 00:00:14,714 STAFF MEMBER: Hello, welcome to Delta One Lounge. 4 00:00:14,748 --> 00:00:15,882 Thank you. 5 00:00:16,016 --> 00:00:17,917 I am feeling in disbelief 6 00:00:17,951 --> 00:00:20,653 that this is my life right now. 7 00:00:20,754 --> 00:00:21,721 Hi! 8 00:00:21,821 --> 00:00:23,189 Good to see you. 9 00:00:23,289 --> 00:00:25,558 I have wanted to compete on Top Chef 10 00:00:25,625 --> 00:00:28,995 since I watched the first season with my mom. 11 00:00:29,129 --> 00:00:32,999 And now that I'm here, I need to make it to the finale. 12 00:00:33,099 --> 00:00:34,668 This is kind of cool. 13 00:00:34,734 --> 00:00:36,636 - BAILEY: Beautiful in here. - TRISTEN: Can we cook here? 14 00:00:36,703 --> 00:00:37,671 CÉSAR: Yes. 15 00:00:37,837 --> 00:00:39,072 Final four, we're going to Milan. 16 00:00:39,105 --> 00:00:40,507 - SHUAI: Final four! - Woo! 17 00:00:40,640 --> 00:00:41,508 SHUAI: Wow. 18 00:00:41,608 --> 00:00:43,276 Looking back, it's hard to tell, kind of 19 00:00:43,376 --> 00:00:45,111 gauging day one, where you're going to fall. 20 00:00:45,245 --> 00:00:46,546 SHUAI: Oh, she said it looked like cheese. 21 00:00:46,646 --> 00:00:47,981 - Oh, my God. - TRISTEN: Looks like cheese! 22 00:00:48,081 --> 00:00:49,416 SHUAI: Adorbs. 23 00:00:49,549 --> 00:00:51,384 CÉSAR: And now we're in the top four, 24 00:00:51,551 --> 00:00:53,653 and I'm looking around, it still feels surreal. 25 00:00:53,753 --> 00:00:55,622 CÉSAR: Next stop, Milan. 26 00:00:57,057 --> 00:00:59,225 - You rang? - [Tristen laughs] 27 00:00:59,659 --> 00:01:01,027 Slippers! 28 00:01:01,528 --> 00:01:04,798 To be Top Chef, it'd be life-changing for me, 29 00:01:04,864 --> 00:01:06,332 but also for my family. 30 00:01:06,433 --> 00:01:08,935 When my parents decided to bring us to America, 31 00:01:09,069 --> 00:01:10,437 we wanted a better future. 32 00:01:10,470 --> 00:01:12,539 Winning Top Chef would just be kind of like, 33 00:01:12,605 --> 00:01:15,141 all the sacrifices that you made were worth it. 34 00:01:15,275 --> 00:01:17,577 So close to landing in Milan. 35 00:01:17,744 --> 00:01:20,046 ** 36 00:01:20,113 --> 00:01:22,582 - [faint pilot announcement] - SHUAI: We're here! 37 00:01:22,849 --> 00:01:25,051 We're in Italy. 38 00:01:25,151 --> 00:01:29,222 [majestic music] 39 00:01:29,356 --> 00:01:30,657 I've never been to Italy. 40 00:01:30,757 --> 00:01:33,259 And Milan is, like, a huge fashion capital. 41 00:01:33,360 --> 00:01:35,295 I had to get a fancy shirt. 42 00:01:35,428 --> 00:01:36,529 [laughing] 43 00:01:37,630 --> 00:01:39,466 Last couple of weeks were pretty crazy. 44 00:01:39,566 --> 00:01:42,802 Having two restaurants, and being away for so long, 45 00:01:42,869 --> 00:01:44,337 but I worked a bit. 46 00:01:44,437 --> 00:01:46,773 I don't feel rested, but it kept me focused. 47 00:01:48,375 --> 00:01:50,143 I don't feel nervous at all. 48 00:01:50,243 --> 00:01:52,746 I feel I'm ready to kick everyone's ass, 49 00:01:52,879 --> 00:01:55,281 sweep the leg, you know, all that. 50 00:01:58,451 --> 00:02:01,855 My time back home was probably a little different than others. 51 00:02:01,888 --> 00:02:03,423 I buried my father. 52 00:02:04,324 --> 00:02:06,326 It was a lot of reflection, you know? 53 00:02:06,426 --> 00:02:08,461 It was a lot of looking back at a lot of the support 54 00:02:08,595 --> 00:02:10,797 that he has given me throughout the years. 55 00:02:11,531 --> 00:02:13,600 Now, going into the finals, 56 00:02:13,700 --> 00:02:16,836 I feel like I'm here with the pride of my stepdad. 57 00:02:16,936 --> 00:02:19,072 Russell believed that I would be here 58 00:02:19,205 --> 00:02:20,840 before I thought I would be here. 59 00:02:21,307 --> 00:02:24,077 I feel really humbled, and I feel 60 00:02:24,177 --> 00:02:25,979 really Top Chefright now. 61 00:02:26,079 --> 00:02:28,815 [gentle music] 62 00:02:29,582 --> 00:02:32,318 At stake for the winner, the largest prize package 63 00:02:32,452 --> 00:02:33,887 in Top Chefhistory. 64 00:02:33,987 --> 00:02:37,057 The grand prize of a quarter of a million dollars, 65 00:02:37,223 --> 00:02:39,059 furnished by Saratoga Spring Water, 66 00:02:39,125 --> 00:02:41,161 the official water of Top Chef, 67 00:02:41,227 --> 00:02:45,465 Delta Sky Mile Diamond Medallion status, and $125,000 68 00:02:45,565 --> 00:02:47,634 to spend on travel with Delta Airlines. 69 00:02:47,701 --> 00:02:50,337 A feature in Food & Wine magazine, an appearance 70 00:02:50,403 --> 00:02:52,172 at the Food & Wine Classic in Aspen, 71 00:02:52,272 --> 00:02:54,641 and for the first time ever, the winner of Top Chef 72 00:02:54,708 --> 00:02:56,810 will headline their own exclusive dinner 73 00:02:56,910 --> 00:02:59,979 at the historic James Beard House in New York, 74 00:03:00,046 --> 00:03:02,615 and the title of Top Chef. 75 00:03:04,217 --> 00:03:06,720 ** 76 00:03:09,089 --> 00:03:12,859 [wondrous music] 77 00:03:16,329 --> 00:03:17,764 [Bailey cheering] 78 00:03:17,864 --> 00:03:19,332 [chefs laughing] 79 00:03:19,933 --> 00:03:21,067 Oh, my God. 80 00:03:21,201 --> 00:03:24,371 Bellissima.Oh, my God! 81 00:03:25,271 --> 00:03:26,806 - TOM: Buongiorno. - SHUAI: Hello. 82 00:03:26,973 --> 00:03:28,074 KRISTEN: How you all doing? 83 00:03:28,108 --> 00:03:29,409 - Good. - What up? 84 00:03:29,509 --> 00:03:31,211 - What's up? How's it goin'? - Hey! 85 00:03:31,344 --> 00:03:32,846 KRISTEN: Welcome to Milan. 86 00:03:32,912 --> 00:03:36,950 The last stop on your road to one of you becoming Top Chef. 87 00:03:37,050 --> 00:03:38,284 - Wow, crazy. - Nice. 88 00:03:38,418 --> 00:03:40,320 - So excited. - Amazing, yeah. 89 00:03:40,420 --> 00:03:42,355 All right, chefs, it's time to get 90 00:03:42,455 --> 00:03:44,591 to your final Quickfire of the season. 91 00:03:44,691 --> 00:03:45,625 Okay. 92 00:03:45,825 --> 00:03:48,395 ** 93 00:03:50,764 --> 00:03:52,799 If you've done your research, you'll know that 94 00:03:52,899 --> 00:03:56,469 here in Milan, rice and polenta are king. 95 00:03:56,603 --> 00:03:59,539 And the dish they're most known for... 96 00:04:01,374 --> 00:04:03,376 - is risotto. - Oh boy. 97 00:04:03,977 --> 00:04:06,012 Yay! 98 00:04:06,680 --> 00:04:09,382 Not risotto. I thought that I could manifest it 99 00:04:09,482 --> 00:04:12,285 out of this competition, and completely avoid it. 100 00:04:12,452 --> 00:04:14,521 For your final Quickfire challenge, 101 00:04:14,554 --> 00:04:17,924 we want you to make your very own risotto in 35 minutes. 102 00:04:18,058 --> 00:04:19,125 Okay. 103 00:04:19,192 --> 00:04:20,293 Risotto doesn't wait for anyone, 104 00:04:20,427 --> 00:04:21,594 it needs to be served right away. 105 00:04:21,628 --> 00:04:23,396 So because risotto is time-sensitive, 106 00:04:23,530 --> 00:04:24,597 you're gonna be cooking on a five-minute stagger. 107 00:04:24,731 --> 00:04:26,299 - Sick. - It doesn't need to be 108 00:04:26,332 --> 00:04:27,600 a traditional risotto Milanese. 109 00:04:27,767 --> 00:04:29,302 There's a variety of different rices there. 110 00:04:29,436 --> 00:04:30,637 You can use the pantry. 111 00:04:30,737 --> 00:04:32,806 Sort of put your own twist on it. 112 00:04:33,373 --> 00:04:34,674 Chefs, you should know that we aren't 113 00:04:34,774 --> 00:04:36,609 going to be taking this Quickfire 114 00:04:36,710 --> 00:04:39,112 into consideration, determining who's going to go home. 115 00:04:39,145 --> 00:04:40,413 Thank God. 116 00:04:40,480 --> 00:04:42,115 But since this is the last one, 117 00:04:42,215 --> 00:04:43,516 the winner will receive 118 00:04:43,583 --> 00:04:45,885 the largest Quickfire Quick Cash of the season, 119 00:04:46,019 --> 00:04:48,021 at $15,000. 120 00:04:48,154 --> 00:04:49,356 CHEFS: Ooh! 121 00:04:49,589 --> 00:04:51,191 All right, chefs, good luck. 122 00:04:51,257 --> 00:04:52,492 Why don't you all choose a station? 123 00:04:52,625 --> 00:04:53,893 Oh, right. 124 00:04:53,993 --> 00:04:55,128 [chefs chuckling] 125 00:04:55,228 --> 00:04:58,598 [dramatic music] 126 00:05:00,367 --> 00:05:02,202 César, you're up first. 127 00:05:02,302 --> 00:05:04,270 Your 35 minutes starts now. 128 00:05:04,371 --> 00:05:06,973 Go, César! Go, César! 129 00:05:10,643 --> 00:05:13,680 Get it, César. Lil' Papi, oh. 130 00:05:14,014 --> 00:05:16,850 Risotto, it's a dish, but I also see it as a technique. 131 00:05:16,950 --> 00:05:20,420 You're just agitating the rice to release its natural starches. 132 00:05:20,487 --> 00:05:21,488 And that's kind of what you're building, 133 00:05:21,521 --> 00:05:23,857 the creaminess of the risotto. 134 00:05:23,923 --> 00:05:26,659 I'm going to use celery root as the rice component. 135 00:05:26,760 --> 00:05:28,762 I'm just going to make a rice stock. 136 00:05:28,862 --> 00:05:30,697 The judges always want a little twist. 137 00:05:30,797 --> 00:05:33,366 So I think they're just gonna be like, wow, this is so good. 138 00:05:33,400 --> 00:05:34,734 Tristen, your time starts now. 139 00:05:34,834 --> 00:05:37,437 - Thank you! - Run, Tristen, run! 140 00:05:37,604 --> 00:05:40,507 ** 141 00:05:41,675 --> 00:05:43,343 CÉSAR: Tristen, what are you working on, man? 142 00:05:43,476 --> 00:05:47,781 I am going to use this, like, smoked risotto rice. 143 00:05:47,914 --> 00:05:50,483 Of course, it's me, so I'm going to do a little bit of chili. 144 00:05:50,617 --> 00:05:53,853 This is tomatoes, chilies, garlic, onion, peppers. 145 00:05:53,953 --> 00:05:57,590 I'm going to go in this jollof rice position 146 00:05:57,657 --> 00:05:59,426 while adding all these umami flavors. 147 00:05:59,592 --> 00:06:01,961 I love all rice. Rice is such a cultural thing. 148 00:06:01,995 --> 00:06:03,229 CÉSAR: Yeah, 100%. 149 00:06:03,329 --> 00:06:04,898 I want to bring melanin to Milan. 150 00:06:06,132 --> 00:06:07,967 [Bailey vocalizing] 151 00:06:08,068 --> 00:06:09,669 [Shuai vocalizing] 152 00:06:10,003 --> 00:06:12,072 I'm too jacked up right now. 153 00:06:12,172 --> 00:06:15,408 [tense music] 154 00:06:16,876 --> 00:06:18,978 Okay, Bailey, your time starts now. 155 00:06:19,079 --> 00:06:20,780 Yahoo! I'm going! 156 00:06:21,581 --> 00:06:24,317 Acquerello. Where's that rice? 157 00:06:24,451 --> 00:06:26,886 Oh man, how come I'm always last? 158 00:06:26,986 --> 00:06:27,854 Aah! 159 00:06:27,887 --> 00:06:30,390 I made risotto for the first challenge. 160 00:06:30,523 --> 00:06:32,559 It is not a good risotto. 161 00:06:32,659 --> 00:06:33,927 I did end up in the bottom, 162 00:06:34,027 --> 00:06:36,363 for trying to incorporate too much into it. 163 00:06:36,429 --> 00:06:38,031 That heats up quick. 164 00:06:38,098 --> 00:06:41,034 So, I wanted to do something that was fairly traditional. 165 00:06:41,201 --> 00:06:44,771 I'm going to do a red wine risotto. 166 00:06:44,871 --> 00:06:47,474 My Top Chefbank account has not opened yet. 167 00:06:47,607 --> 00:06:51,845 So, landing that $50,000 would be super rad. 168 00:06:53,646 --> 00:06:55,315 Oh, cream, cream. Cream's over-- 169 00:06:55,415 --> 00:06:56,916 - Aah! - Cream's creaming. 170 00:06:57,017 --> 00:06:58,184 Oops, that happened quick. 171 00:06:58,251 --> 00:06:59,753 TRISTEN: César, what you working on now? 172 00:06:59,886 --> 00:07:02,055 CÉSAR: I'm just getting all my cuts right. 173 00:07:02,155 --> 00:07:04,824 And then just lightly blanch 'em real quick, in the rice stock. 174 00:07:04,924 --> 00:07:06,693 In order for it to mimic the rice, 175 00:07:06,726 --> 00:07:09,295 I'm using the rice stock, because celery root doesn't have 176 00:07:09,396 --> 00:07:10,697 a whole lot of starch, and I need 177 00:07:10,764 --> 00:07:12,632 starches to thicken the risotto. 178 00:07:12,699 --> 00:07:15,068 So, I got my stock working. 179 00:07:15,301 --> 00:07:16,503 All right. 180 00:07:16,603 --> 00:07:18,438 Shuai, your time starts now. 181 00:07:18,471 --> 00:07:20,373 SHUAI: Let's do it. 182 00:07:20,607 --> 00:07:23,610 These big guys. Uh, chanterelles. 183 00:07:23,710 --> 00:07:25,745 I didn't practice risotto. 184 00:07:26,146 --> 00:07:30,350 It was something that has failed so many times on Top Chef. 185 00:07:30,417 --> 00:07:31,751 I was just like, there's no way 186 00:07:31,818 --> 00:07:34,220 they're gonna make us make risotto. 187 00:07:34,320 --> 00:07:35,822 [laughs] Silly me. 188 00:07:35,922 --> 00:07:37,657 There's this big boy, right here. 189 00:07:37,757 --> 00:07:39,259 If I had to make traditional risotto, 190 00:07:39,392 --> 00:07:40,827 it would be absolute garbage. 191 00:07:40,960 --> 00:07:43,129 I'm going to do, like. a squash and mushroom risotto. 192 00:07:43,263 --> 00:07:45,365 There's not going to be any rice in there at all. 193 00:07:45,398 --> 00:07:46,866 It's mainly going to be squash. 194 00:07:48,301 --> 00:07:52,339 I'm curious if the judges are going to be like, wow, 195 00:07:52,439 --> 00:07:54,974 these are incredible, innovative techniques. 196 00:07:55,041 --> 00:07:58,511 Or are they going to be like, why didn't you cook rice? 197 00:07:58,645 --> 00:08:00,413 César, you have five minutes left. 198 00:08:00,513 --> 00:08:01,781 CÉSAR: Yes, Chef. 199 00:08:01,815 --> 00:08:03,383 Some people like it al dente. 200 00:08:03,516 --> 00:08:05,018 I like it really creamy. 201 00:08:05,085 --> 00:08:07,654 The perfect risotto needs to be beautifully creamy. 202 00:08:07,787 --> 00:08:10,056 You achieve that through 203 00:08:10,156 --> 00:08:13,159 slowly adding stock and constant agitation, 204 00:08:13,293 --> 00:08:16,930 to coax the starch off of the short-grained rice. 205 00:08:17,030 --> 00:08:19,699 It thickens the liquid that you are using. 206 00:08:19,833 --> 00:08:22,936 I'm just going to char a little bit of greens. 207 00:08:25,271 --> 00:08:26,573 SHUAI: I'm chopping my vegetables. 208 00:08:26,740 --> 00:08:29,442 Almost like that kind of small grain shape. 209 00:08:29,476 --> 00:08:30,944 SHUAI: Bailey, how you doing on time? 210 00:08:31,211 --> 00:08:34,781 BAILEY: I'm feeling like, a little rushed right now. 211 00:08:36,182 --> 00:08:38,985 ** 212 00:08:39,019 --> 00:08:40,954 - A minute 40, bubba. - CÉSAR: Chef. 213 00:08:41,221 --> 00:08:43,723 Even though I'm using vegetables, the risotto's good. 214 00:08:43,857 --> 00:08:46,726 And it has the right flavors and textures. 215 00:08:46,826 --> 00:08:48,561 I'm just happy that I'm not 216 00:08:48,661 --> 00:08:50,964 the only one that did a vegetable risotto. 217 00:08:51,064 --> 00:08:53,299 [tense music] 218 00:08:53,333 --> 00:08:55,835 César, time's up, utensils down. 219 00:08:56,302 --> 00:08:57,971 Come on up. 220 00:08:59,539 --> 00:09:00,974 Thank you. 221 00:09:02,876 --> 00:09:05,111 CÉSAR: Risotto, I find it as a technique. 222 00:09:05,211 --> 00:09:06,946 And that's what I've done here. 223 00:09:07,013 --> 00:09:11,084 I made a celery risotto with chicken jus and white truffle. 224 00:09:11,685 --> 00:09:14,220 So, just to be clear, there's no rice. 225 00:09:15,188 --> 00:09:16,756 There's rice stock. 226 00:09:16,856 --> 00:09:18,992 There's rice stock, but there's no actual rice. 227 00:09:19,059 --> 00:09:21,094 Yeah. I've done some, like, vegetable risottos before. 228 00:09:21,161 --> 00:09:23,963 So you cook it in the exact same method as you would risotto. 229 00:09:24,030 --> 00:09:25,532 Yeah, I've been doing really well with vegetables, 230 00:09:25,632 --> 00:09:27,834 so it's what I feel comfortable with. 231 00:09:29,536 --> 00:09:30,837 Thank you, César. 232 00:09:32,038 --> 00:09:34,808 16 minutes left, Shuai. Okay, Shuai. 233 00:09:34,908 --> 00:09:36,943 When you make traditional risotto, 234 00:09:37,043 --> 00:09:39,012 the rice releases a lot of starch. 235 00:09:39,145 --> 00:09:42,248 That's what helps it give that, like, nice, creamy texture. 236 00:09:42,282 --> 00:09:45,618 Using a starchy root vegetable like the butternut squash 237 00:09:45,719 --> 00:09:48,221 should release some of that same kind of starchiness. 238 00:09:48,355 --> 00:09:49,789 This butter is so nice. 239 00:09:49,923 --> 00:09:52,092 I want to move to Europe just for the butter. 240 00:09:52,359 --> 00:09:54,894 [frantic music] 241 00:09:54,994 --> 00:09:57,263 My risotto has a really great depth of flavor. 242 00:09:57,397 --> 00:10:00,900 I'm adding my herbs and pecorino cheese into it. 243 00:10:00,934 --> 00:10:03,203 Tristen, you have 15 seconds. 244 00:10:03,703 --> 00:10:06,740 I want to nail risotto here in Milan. 245 00:10:07,674 --> 00:10:08,775 [timer beeping] 246 00:10:08,808 --> 00:10:10,877 All right, time's up, Tristen. 247 00:10:12,212 --> 00:10:13,747 Thank you. 248 00:10:13,880 --> 00:10:16,116 TRISTEN: This is a West African-inspired risotto, 249 00:10:16,216 --> 00:10:18,985 with dressed heirloom tomatoes, and charred, buttered greens. 250 00:10:19,052 --> 00:10:20,720 GAIL: Are you happy with what came out? 251 00:10:20,787 --> 00:10:22,655 I felt good about it. I made something I enjoy. 252 00:10:22,756 --> 00:10:24,224 The texture's right on this. Very good. 253 00:10:24,357 --> 00:10:25,291 Thank you. 254 00:10:26,159 --> 00:10:27,794 Something smells burnt. 255 00:10:30,263 --> 00:10:32,932 Time is hard. We've been gone for two weeks, 256 00:10:33,033 --> 00:10:35,869 and I'm definitely feeling stressed out. 257 00:10:35,902 --> 00:10:37,737 My nuts, they got a little too roasty-toasty. 258 00:10:37,804 --> 00:10:39,172 Gonna do some more. 259 00:10:39,305 --> 00:10:40,807 [sighs] It's really frustrating. 260 00:10:40,974 --> 00:10:42,909 Being in Milan and cooking risotto, 261 00:10:43,009 --> 00:10:45,311 I want it to be as perfect as possible. 262 00:10:46,680 --> 00:10:48,381 Ten seconds. 263 00:10:48,882 --> 00:10:51,951 - Three, two, one. - BAILEY: Oh, God. 264 00:10:52,085 --> 00:10:53,520 Bailey, time's up. Utensils down. 265 00:10:53,653 --> 00:10:55,055 - [timer beeping] - Ugh! 266 00:11:00,060 --> 00:11:02,762 ** 267 00:11:02,896 --> 00:11:04,898 All right, Bailey, tell us about your risotto, please. 268 00:11:04,998 --> 00:11:07,067 I did a pretty traditional red wine risotto, 269 00:11:07,200 --> 00:11:10,737 with a little bit of Parmigiano and Taleggio in the rice, 270 00:11:10,870 --> 00:11:13,239 and then, a little gremolata on top. 271 00:11:13,306 --> 00:11:14,874 Why'd you go in the red wine direction? 272 00:11:14,941 --> 00:11:17,310 I just think it's very northern Italian. 273 00:11:17,410 --> 00:11:20,180 - That's actually nice. Mm-hmm. - KRISTEN: Thank you, Bailey. 274 00:11:21,514 --> 00:11:23,016 Three. All right. 275 00:11:23,116 --> 00:11:25,285 I'll wait 'til three flat, to plate. 276 00:11:25,352 --> 00:11:28,154 It's probably a little bit early to start plating, 277 00:11:28,254 --> 00:11:30,623 but I just want to make sure it's the way 278 00:11:30,724 --> 00:11:32,092 it's supposed to look like. 279 00:11:32,192 --> 00:11:33,326 I think I did okay. 280 00:11:35,628 --> 00:11:37,130 Yeah, I'm not mad at it. 281 00:11:37,230 --> 00:11:38,998 Shuai already plated. 282 00:11:40,467 --> 00:11:42,068 Hmm. 283 00:11:43,636 --> 00:11:45,171 KRISTEN: 30 seconds of you... 284 00:11:45,271 --> 00:11:47,474 - Dancing around. - ...not doing anything. 285 00:11:47,607 --> 00:11:50,343 [Bailey and Gail laugh] 286 00:11:50,610 --> 00:11:51,644 [timer beeping] 287 00:11:51,745 --> 00:11:53,046 All right, Shuai, time's up. 288 00:11:53,113 --> 00:11:55,615 - Hello, friends. - Hello, thank you. 289 00:11:56,016 --> 00:11:59,019 I made a squash risotto with heart winter squash, 290 00:11:59,119 --> 00:12:01,287 chanterelles, veggie stock with saffron, 291 00:12:01,388 --> 00:12:03,723 a little Parmesan, and toasted hazelnuts. 292 00:12:03,790 --> 00:12:05,358 - No rice. - No rice. 293 00:12:05,425 --> 00:12:07,594 There is a little bit of toasted rice in the stock. 294 00:12:07,994 --> 00:12:10,030 - KRISTEN: Thank you, Shuai. - Thank you. 295 00:12:12,365 --> 00:12:13,466 He used rice. 296 00:12:13,533 --> 00:12:15,969 - [Tom inhaling hiss] - It just wasn't risotto. 297 00:12:16,036 --> 00:12:18,772 All right, chefs, come and join us up here, please. 298 00:12:18,872 --> 00:12:21,274 [suspenseful music] 299 00:12:21,374 --> 00:12:23,109 TOM: Well, first, let's clear something up. 300 00:12:23,243 --> 00:12:25,979 Risotto, it's not whether it's a rice or a technique. 301 00:12:26,079 --> 00:12:29,149 The word "risotto" means "from rice". 302 00:12:29,282 --> 00:12:30,250 Okay. 303 00:12:30,383 --> 00:12:32,952 That said, there was some tasty dishes. 304 00:12:33,019 --> 00:12:34,721 Gail, what did you think of Bailey's risotto? 305 00:12:34,821 --> 00:12:36,756 Your rice was actually right there. 306 00:12:36,856 --> 00:12:38,358 It was al dente, as it should be. 307 00:12:38,491 --> 00:12:41,861 The wine and Taleggio lent a really intense 308 00:12:41,961 --> 00:12:43,396 sour note to the dish. 309 00:12:43,496 --> 00:12:46,132 Some fat to balance the sourness could have helped, 310 00:12:46,266 --> 00:12:48,768 but I also think that the rice was cooked beautifully. 311 00:12:48,868 --> 00:12:50,170 Thank you. 312 00:12:50,270 --> 00:12:52,005 Gail, what did you think of César's? 313 00:12:52,072 --> 00:12:55,075 Absolutely beautiful flavors, seasoned perfectly. 314 00:12:55,175 --> 00:12:58,144 Texturally, I still didn't get the bite, 315 00:12:58,211 --> 00:13:00,580 and I think that's part of the pleasure of risotto. 316 00:13:00,647 --> 00:13:01,981 Yeah. 317 00:13:02,115 --> 00:13:03,583 Tom, what did you think of Shuai's risotto? 318 00:13:03,717 --> 00:13:05,118 The flavors were good, seasoned nicely, but... 319 00:13:05,218 --> 00:13:07,387 you plated it way, way early, 320 00:13:07,454 --> 00:13:09,155 so it sat there, and started to really seize up. 321 00:13:09,255 --> 00:13:10,757 - Okay. - KRISTEN: The biggest thing 322 00:13:10,857 --> 00:13:12,592 that I had an issue with was the texture. 323 00:13:12,659 --> 00:13:15,829 It was a nice, soft squash side dish. 324 00:13:16,429 --> 00:13:18,231 Gail, what did you think of Tristen's risotto? 325 00:13:18,331 --> 00:13:20,300 I really thought the flavors worked really well together. 326 00:13:20,400 --> 00:13:22,635 The texture of the rice was on the al dente side 327 00:13:22,736 --> 00:13:24,371 that I like for risotto. 328 00:13:24,471 --> 00:13:25,972 I thought you put yourself in the dish. 329 00:13:26,072 --> 00:13:27,440 The flavor was good. 330 00:13:27,540 --> 00:13:29,042 It was going a little bit on the salty side, 331 00:13:29,142 --> 00:13:30,543 but I thought it was-- it was nice. 332 00:13:30,643 --> 00:13:32,212 - Yeah. - Yeah. 333 00:13:32,345 --> 00:13:35,181 Gail, who do you think had our favorite risotto of the day? 334 00:13:35,515 --> 00:13:39,352 The chef that gave us what we think was the best example 335 00:13:39,452 --> 00:13:42,989 here in Milan, of risotto, while also giving us 336 00:13:43,089 --> 00:13:46,459 really bold flavors, and the winner is... 337 00:13:46,626 --> 00:13:49,829 ** 338 00:13:49,963 --> 00:13:51,398 ...Tristen. 339 00:13:52,098 --> 00:13:54,768 Tristen, congratulations. 340 00:13:54,901 --> 00:13:56,903 - That's 15 grand. - $15,000. 341 00:13:57,003 --> 00:13:58,438 - On risotto. - TOM: Yeah. 342 00:13:58,538 --> 00:14:01,207 Look at that. I made Black people risotto, and won. 343 00:14:01,341 --> 00:14:03,743 - I feel pretty ----ing good. - KRISTEN: Okay, great. 344 00:14:04,344 --> 00:14:06,312 Chefs, are you ready for this next very crucial 345 00:14:06,413 --> 00:14:08,281 step in your journey to the finale? 346 00:14:08,348 --> 00:14:09,482 - Yes. - Ready. 347 00:14:14,721 --> 00:14:18,358 In 2026, athletes from all over the world will gather here, 348 00:14:18,458 --> 00:14:21,961 right in Italy, to compete in the highest level 349 00:14:22,028 --> 00:14:23,496 of sporting competition. 350 00:14:23,630 --> 00:14:26,166 We're talking about the Olympic and Paralympic Games, 351 00:14:26,299 --> 00:14:29,502 - Milan Cortina 2026. - Oh, wow. 352 00:14:29,602 --> 00:14:33,640 The four of you will be doing the same right here, right now. 353 00:14:34,207 --> 00:14:36,176 Well, maybe not the highest level of athletic competition, 354 00:14:36,276 --> 00:14:39,145 but certainly the highest level of culinary competition. 355 00:14:39,546 --> 00:14:41,314 So the Winter Olympic and Paralympic Games 356 00:14:41,381 --> 00:14:43,983 will have two hubs, Milan and Cortina. 357 00:14:44,084 --> 00:14:45,352 Bailey, are you a fan 358 00:14:45,485 --> 00:14:48,088 of the Winter Olympics and Paralympics? 359 00:14:48,154 --> 00:14:50,557 Definitely. Winter is my favorite, though. 360 00:14:50,824 --> 00:14:52,192 I watch a lot of figure skating. 361 00:14:52,292 --> 00:14:54,227 For your elimination challenge in Milan, 362 00:14:54,327 --> 00:14:56,062 you'll be cooking and competing 363 00:14:56,129 --> 00:14:58,064 in the ultimate culinary matchup. 364 00:14:58,198 --> 00:15:00,500 A three-part head-to-head tournament, 365 00:15:00,633 --> 00:15:04,504 featuring ingredients from Milan to Cortina, 366 00:15:04,571 --> 00:15:06,873 and also some ingredients from in between. 367 00:15:07,273 --> 00:15:09,342 In Round One, you'll take on polenta. 368 00:15:09,442 --> 00:15:13,246 Cooking and eating polenta is so widespread around Milan 369 00:15:13,346 --> 00:15:15,715 that sometimes the citizens here 370 00:15:15,849 --> 00:15:18,852 are called polentoni, the polenta eaters. 371 00:15:18,985 --> 00:15:21,087 After the first round, the judging panel will 372 00:15:21,221 --> 00:15:23,156 immediately judge on your dishes, 373 00:15:23,256 --> 00:15:25,258 and the winner of the polenta round 374 00:15:25,325 --> 00:15:27,560 will automatically secure their spot in the finale. 375 00:15:27,660 --> 00:15:29,295 Oh. 376 00:15:29,362 --> 00:15:31,197 And then at that point, you just kinda sit to the side, 377 00:15:31,297 --> 00:15:32,699 and you watch who will be joining you next. 378 00:15:32,832 --> 00:15:34,134 Yay! 379 00:15:34,234 --> 00:15:35,568 Not only that, but the winning chef 380 00:15:35,635 --> 00:15:38,171 of Round One will win a prize from Delta Airlines 381 00:15:38,238 --> 00:15:40,273 that will help you continue your journey as a chef. 382 00:15:40,373 --> 00:15:42,642 - More on that later. - Wow. 383 00:15:43,043 --> 00:15:44,144 And then the three chefs that are left 384 00:15:44,244 --> 00:15:45,912 will compete in the next round. 385 00:15:46,012 --> 00:15:48,314 No dish is more beloved, 386 00:15:48,415 --> 00:15:52,118 or deeply rooted in Cortina d'Ampezzo, than the casunziei. 387 00:15:52,252 --> 00:15:54,587 It's sort of a moon-shaped ravioli, 388 00:15:54,688 --> 00:15:58,591 especially their red version, made with beetroot filling. 389 00:15:58,658 --> 00:16:03,129 So in Round Two, we want you to create a dish featuring beets. 390 00:16:03,263 --> 00:16:05,165 Whoever wins that round will then 391 00:16:05,265 --> 00:16:07,400 secure their spot in the finale. 392 00:16:07,934 --> 00:16:09,769 And the remaining two chefs will battle it out 393 00:16:09,869 --> 00:16:11,004 in the final round. 394 00:16:11,137 --> 00:16:12,405 You can cook whatever you want, 395 00:16:12,505 --> 00:16:15,308 but it must highlight gorgonzola cheese, 396 00:16:15,375 --> 00:16:17,310 which comes right from its namesake town 397 00:16:17,377 --> 00:16:19,813 in northern Italy, right outside of Milan, 398 00:16:19,879 --> 00:16:21,481 on the way to Cortina. 399 00:16:21,581 --> 00:16:24,484 Chefs, every decision you make, every ingredient you choose 400 00:16:24,617 --> 00:16:27,821 to put into your dish, must be selected with intention, 401 00:16:27,887 --> 00:16:29,356 to be worthy of the win. 402 00:16:30,056 --> 00:16:31,391 Since this is the last challenge 403 00:16:31,491 --> 00:16:33,326 before the finale, Delta, the official airline 404 00:16:33,393 --> 00:16:35,261 of Team USA, brought in some reinforcements 405 00:16:35,362 --> 00:16:36,896 to help you. 406 00:16:37,130 --> 00:16:39,766 Who better than four Team USA Olympians 407 00:16:39,833 --> 00:16:43,203 and Paralympians, who know what it's like to compete 408 00:16:43,336 --> 00:16:46,206 at the highest level, with the world watching. 409 00:16:46,306 --> 00:16:47,507 TRISTEN: When you get to see 410 00:16:47,607 --> 00:16:49,309 professional athletes, it's amazing. 411 00:16:49,376 --> 00:16:50,510 But when you get to see Olympians 412 00:16:50,610 --> 00:16:53,313 and Paralympians, it's like royalty. 413 00:16:53,446 --> 00:16:56,182 Please welcome Elana Myers Taylor, 414 00:16:56,282 --> 00:16:58,785 five-time Olympic medalist in bobsled. 415 00:16:58,852 --> 00:17:02,389 Red Gerard, Olympic gold medalist in snowboarding. 416 00:17:02,489 --> 00:17:05,225 Declan Farmer, three-time Paralympic 417 00:17:05,325 --> 00:17:07,360 gold medalist in sled hockey. 418 00:17:07,460 --> 00:17:12,532 And Oksana Masters, 19-time Paralympic medalist... 419 00:17:12,632 --> 00:17:13,633 Yay! 420 00:17:13,767 --> 00:17:17,203 ...in para-cross-country skiing, para-biathlon, 421 00:17:17,337 --> 00:17:20,140 para-cycling, and para-rowing. 422 00:17:20,240 --> 00:17:22,409 We are honored to have all four of you. 423 00:17:22,542 --> 00:17:24,611 - Thank you for being here. - Thank you for having us. 424 00:17:24,878 --> 00:17:28,548 Oksana, 19 medals in both Winter and Summer Paralympics. 425 00:17:28,648 --> 00:17:30,383 How do you push yourself to keep going? 426 00:17:30,450 --> 00:17:32,385 I think I'm just chasing that perfect race. 427 00:17:32,485 --> 00:17:34,421 Before I know what that result is, it's something 428 00:17:34,487 --> 00:17:37,257 I can cross the finish line, and be so proud of it, 429 00:17:37,323 --> 00:17:40,393 and not regret one thing I did in that race. 430 00:17:40,460 --> 00:17:41,928 How do you get yourself prepared mentally 431 00:17:41,995 --> 00:17:42,996 to go into a competition? 432 00:17:43,096 --> 00:17:44,397 It's pretty similar to cooking. 433 00:17:44,464 --> 00:17:46,299 It's all about the preparation beforehand. 434 00:17:46,366 --> 00:17:48,668 So, then when you get out there, you're ready to go. 435 00:17:48,768 --> 00:17:51,871 KRISTEN: Well, chefs, it's time to draw knives. 436 00:17:52,305 --> 00:17:55,408 Each Team USA athlete is going to draw a knife 437 00:17:55,475 --> 00:17:57,277 that will determine who they'll be paired with. 438 00:17:57,410 --> 00:17:58,778 You're going to have a chance to connect with 439 00:17:58,878 --> 00:18:01,614 these elite athletes, and learn all about their journey. 440 00:18:01,681 --> 00:18:05,418 They'll also join you to help you shop for the next challenge. 441 00:18:05,552 --> 00:18:07,053 - Cool. - Elana, let's start with you. 442 00:18:07,120 --> 00:18:09,789 Okay. Tristen! 443 00:18:10,623 --> 00:18:12,892 KRISTEN: Red, you're up. 444 00:18:13,393 --> 00:18:15,028 - Bailey. - Hell yeah, my dude. 445 00:18:15,128 --> 00:18:16,963 - Let's get it. - Come on! 446 00:18:17,364 --> 00:18:19,032 This is more exciting than the start line. 447 00:18:19,132 --> 00:18:20,433 [all laughing] 448 00:18:20,533 --> 00:18:24,070 Ooh, César. [squealing] Let's do it! 449 00:18:24,137 --> 00:18:25,672 I'm always last. 450 00:18:25,872 --> 00:18:27,240 Shuai. 451 00:18:27,741 --> 00:18:30,777 Today, you and your Team USA athlete will have 452 00:18:30,877 --> 00:18:34,748 750 euro, and 45 minutes to shop for your ingredients. 453 00:18:34,848 --> 00:18:37,317 And then, tomorrow, you'll have two hours to prep 454 00:18:37,450 --> 00:18:40,820 and cook at the kitchen at Castello Visconteo 455 00:18:40,920 --> 00:18:42,322 for all three dishes. 456 00:18:42,422 --> 00:18:44,624 Once the two hours is up, you'll move out 457 00:18:44,758 --> 00:18:46,760 to the courtyard, where each of you will have a station, 458 00:18:46,893 --> 00:18:49,062 and then you'll have 30 minutes to finalize your dishes 459 00:18:49,162 --> 00:18:52,599 in front of Tom, Gail, me, and your judging panel, 460 00:18:52,665 --> 00:18:55,235 which includes the four Team USA athletes, 461 00:18:55,335 --> 00:18:57,537 two Michelin Star-Chef Andrea Aprea, 462 00:18:57,637 --> 00:18:59,472 and Top Chef Middle Eastwinner, 463 00:18:59,572 --> 00:19:02,409 and Top Chef: World All-star,Ali Ghzawi. 464 00:19:02,509 --> 00:19:03,610 That's cool. 465 00:19:03,677 --> 00:19:05,745 Your Team USA athletes will dine and vote 466 00:19:05,845 --> 00:19:08,248 for the first two rounds, but the final judging 467 00:19:08,381 --> 00:19:10,016 will be up to us. 468 00:19:10,250 --> 00:19:12,652 Remember to be intentional with each dish you create, 469 00:19:12,752 --> 00:19:14,487 because this is your last opportunity 470 00:19:14,587 --> 00:19:16,389 to earn your spot in the finale. 471 00:19:16,489 --> 00:19:19,359 My heart is starting to beat for you guys right now. 472 00:19:19,759 --> 00:19:22,062 So get to know each other, have fun shopping, 473 00:19:22,162 --> 00:19:23,697 and we'll see you tomorrow. 474 00:19:23,797 --> 00:19:25,799 Arrivederci! Bon fortuna! 475 00:19:25,899 --> 00:19:27,467 Good luck, Chefs. 476 00:19:27,600 --> 00:19:29,202 TRISTEN: Thank you for being here. 477 00:19:29,302 --> 00:19:30,603 Oh, very excited to be here. 478 00:19:30,670 --> 00:19:32,238 SHUAI: It's such an honor to meet you. 479 00:19:32,372 --> 00:19:33,773 - How are you feeling? - I'm feeling great. 480 00:19:33,873 --> 00:19:35,241 - Can I wear it? - Yeah, yeah. 481 00:19:35,342 --> 00:19:36,710 Like, I can't even understand 482 00:19:36,810 --> 00:19:38,678 how, physically, you guys do what you guys do. 483 00:19:38,778 --> 00:19:40,580 Well, I don't know how you guys do what you do. 484 00:19:40,680 --> 00:19:42,215 - We're crazy people, so... - It's phenomenal. 485 00:19:42,315 --> 00:19:44,384 - Yeah. [laughing] - Does it look good? 486 00:19:44,451 --> 00:19:47,287 - It looks great. - BAILEY: Sick, sick. 487 00:19:47,354 --> 00:19:48,822 It's crazy the pressure that you can put on yourself, 488 00:19:48,922 --> 00:19:51,624 and I'm still trying to learn how to deal with that. 489 00:19:51,758 --> 00:19:54,494 ELANA: One of my mentors told me, pressure is a privilege. 490 00:19:54,561 --> 00:19:56,529 And so, you feel pressure because 491 00:19:56,629 --> 00:19:58,965 you're in a position to do something extraordinary. 492 00:19:59,032 --> 00:20:01,568 So when I feel those butterflies, I just embrace it. 493 00:20:01,701 --> 00:20:04,270 I'm just hellbent on getting through. 494 00:20:04,404 --> 00:20:05,705 CÉSAR: I really love what you said, 495 00:20:05,805 --> 00:20:07,640 that you're not actually doing it for the medals. 496 00:20:07,774 --> 00:20:10,543 OKSANA: Yeah. If you're just focusing on that end goal only, 497 00:20:10,610 --> 00:20:12,979 you're going to miss those little, small details. 498 00:20:13,113 --> 00:20:14,447 What are you planning on making? 499 00:20:14,547 --> 00:20:15,982 This might be a little different to start with, 500 00:20:16,082 --> 00:20:17,984 but I kinda want to do, like, a dessert with the polenta. 501 00:20:18,051 --> 00:20:19,853 - Oh! - Something I can execute. 502 00:20:19,919 --> 00:20:21,421 What are you thinking of making for this challenge? 503 00:20:21,521 --> 00:20:23,289 Well, Gorgonzola's a stumper. 504 00:20:23,356 --> 00:20:24,724 If there's puff pastry, I'm thinking about 505 00:20:24,824 --> 00:20:26,526 some kind of caramelized onion and fennel tart. 506 00:20:26,659 --> 00:20:28,395 Oh, okay, okay. Yeah, yeah, yeah. 507 00:20:28,495 --> 00:20:31,631 But hopefully, we don't have to do the Gorgonzola at all. 508 00:20:31,731 --> 00:20:34,734 Having the chance to win that first tournament, 509 00:20:34,801 --> 00:20:38,104 and not having to cook the next two, that's the goal. 510 00:20:38,238 --> 00:20:39,439 This one's got an advantage. 511 00:20:39,539 --> 00:20:40,507 She works in an Italian restaurant. 512 00:20:40,607 --> 00:20:42,142 - Let's do this. - Let's get it. 513 00:20:42,208 --> 00:20:43,677 When is Top ChefChina coming? 514 00:20:49,049 --> 00:20:52,952 [majestic music] 515 00:20:53,053 --> 00:20:55,088 Are you all excited to go shopping? 516 00:20:55,121 --> 00:20:56,589 [all] Yes. 517 00:20:56,723 --> 00:20:58,258 SHUAI: How long have you been a Paralympian? 518 00:20:58,391 --> 00:20:59,359 Sochi was my first games. 519 00:20:59,459 --> 00:21:01,428 - Okay. - It was 2014. 520 00:21:01,461 --> 00:21:03,096 I was born with my disability, 521 00:21:03,196 --> 00:21:05,065 so I started playing pretty young. 522 00:21:05,198 --> 00:21:06,399 Gotcha. 523 00:21:06,499 --> 00:21:08,168 Everyone's got different challenges they face, 524 00:21:08,234 --> 00:21:09,636 and you know, mine are more obvious, 525 00:21:09,769 --> 00:21:11,438 but I wouldn't be here without it, so. 526 00:21:11,571 --> 00:21:13,406 Right, exactly, yeah. 527 00:21:13,940 --> 00:21:15,709 ELANA: What's it like being on the show? 528 00:21:15,809 --> 00:21:17,510 We look at past seasons, everyone's always 529 00:21:17,610 --> 00:21:19,746 at each other's throats, and... 530 00:21:19,846 --> 00:21:21,481 we're nothing but hugs and tears. 531 00:21:21,614 --> 00:21:23,249 ELANA: That's impressive. It's hard to do. 532 00:21:23,316 --> 00:21:25,652 We're Team USA, but at the end of the day, 533 00:21:25,685 --> 00:21:27,721 only one person can be at the top of the podium. 534 00:21:27,821 --> 00:21:29,456 TRISTEN: Yeah. 535 00:21:29,589 --> 00:21:31,725 We can think of a game plan of how to, like, shop around. 536 00:21:31,825 --> 00:21:34,294 Even if I just be, like, a decoy, and distract. 537 00:21:34,427 --> 00:21:35,995 I can be that annoying little gnat, going around. 538 00:21:36,096 --> 00:21:38,832 - Do it. - [both laughing] 539 00:21:39,566 --> 00:21:41,434 Okay, I can push the cart. 540 00:21:41,534 --> 00:21:43,069 - Let's go shopping. - Let's go. 541 00:21:43,203 --> 00:21:44,738 We're gonna kill this. Let's go. 542 00:21:44,904 --> 00:21:48,208 [energetic music] 543 00:21:48,341 --> 00:21:49,876 BAILEY: Found a cart! 544 00:21:49,976 --> 00:21:52,178 - Okay. - Any type of chili? 545 00:21:52,278 --> 00:21:53,613 TRISTEN: Scotch bonnets would be my preference. 546 00:21:53,713 --> 00:21:54,981 ELANA: I got it. 547 00:21:55,115 --> 00:21:56,816 TRISTEN: We have to find cream, but I can't read. 548 00:21:56,916 --> 00:21:58,852 ELANA: Usually, if you just look at the percentage. 549 00:21:59,119 --> 00:22:00,520 Sounds kinda like cream. 550 00:22:00,553 --> 00:22:02,756 CÉSAR: Let's find some buttermilk. 551 00:22:03,823 --> 00:22:05,625 Oh my God, I don't know what to do. 552 00:22:05,725 --> 00:22:07,093 Uh, sc-- English? Do you speak English? 553 00:22:07,160 --> 00:22:08,862 - Yeah? - Buttermilk? 554 00:22:08,962 --> 00:22:10,663 BAILEY: We could just grab some mushrooms just in case. 555 00:22:10,797 --> 00:22:12,732 - RED: Yep. - It's called panic shopping. 556 00:22:12,799 --> 00:22:15,268 And you're just going to put a lot of things in your cart. 557 00:22:15,335 --> 00:22:17,037 And then maybe you're going to use them. 558 00:22:17,137 --> 00:22:18,905 - Maybe you're not. - Maybe. Right. 559 00:22:19,005 --> 00:22:21,608 I always stress out so much at the shops. 560 00:22:21,708 --> 00:22:23,710 I don't know why, but like today, 561 00:22:23,810 --> 00:22:25,512 Red and I are kind of just vibing. 562 00:22:25,645 --> 00:22:28,348 Don't want her arms getting tired pushing the cart around. 563 00:22:28,448 --> 00:22:30,350 He's crushing it. 564 00:22:30,784 --> 00:22:33,353 I wanted to check to see if there's puff pastry or not. 565 00:22:33,486 --> 00:22:34,754 Let me look around. Yeah. 566 00:22:34,854 --> 00:22:36,289 I've had this idea of doing, like, 567 00:22:36,356 --> 00:22:38,825 a puff pastry tart with the gorgonzola. 568 00:22:38,925 --> 00:22:41,561 Parla inglese? Puff pastry dough. 569 00:22:41,695 --> 00:22:43,329 Regardless, puff pastry or not, 570 00:22:43,463 --> 00:22:45,832 I really don't want to get to the gorgonzola course. 571 00:22:45,965 --> 00:22:47,067 MAN: There. 572 00:22:48,968 --> 00:22:50,203 We'll have one croissant. 573 00:22:50,303 --> 00:22:52,172 Uh, yeah. Uh... 574 00:22:52,272 --> 00:22:53,440 A lovely lady at the grocery store 575 00:22:53,506 --> 00:22:54,941 hands us a single croissant. 576 00:22:55,041 --> 00:22:57,377 Uh, I mean, technically, yes. 577 00:22:57,444 --> 00:23:00,046 That is a puffed pastry. 578 00:23:00,146 --> 00:23:01,715 But it's not what we needed. 579 00:23:01,815 --> 00:23:03,249 Gonna go with a roasted honey nut squash. 580 00:23:03,350 --> 00:23:04,851 - Cool. - SHUAI: That's why we pivot. 581 00:23:04,951 --> 00:23:06,486 DECLAN: Yeah, that's why we pivot. 582 00:23:06,553 --> 00:23:09,956 RED: Bailey, this is a lot harder than it seems. 583 00:23:10,056 --> 00:23:12,992 I would say it's going okay-ish. 584 00:23:13,059 --> 00:23:14,327 You're doing so good, though. 585 00:23:14,427 --> 00:23:16,696 What is this? Is this a parsley? 586 00:23:16,796 --> 00:23:18,131 That's parsley. 587 00:23:18,231 --> 00:23:20,333 OKSANA: Oh, my gosh. I do not do grocery shopping. 588 00:23:20,467 --> 00:23:22,235 My strengths do not lie in a grocery store. 589 00:23:22,335 --> 00:23:23,403 Do you have any animals? 590 00:23:23,503 --> 00:23:25,638 So, I'm trying to help where I could, 591 00:23:25,772 --> 00:23:27,907 and get in the way, for other people. 592 00:23:28,041 --> 00:23:29,409 I hear you have dogs. 593 00:23:29,542 --> 00:23:30,877 - I have one dog. - She's trying to distract you. 594 00:23:31,011 --> 00:23:32,846 - She's trying to distract you. - No, I'm not. 595 00:23:32,912 --> 00:23:34,848 CÉSAR: She's in competitive mode. 596 00:23:34,948 --> 00:23:36,850 OKSANA: Teamwork makes the dream work. 597 00:23:36,883 --> 00:23:38,218 15 minute! 598 00:23:38,318 --> 00:23:39,886 - BAILEY: One more time! - RED: 15 minute! 599 00:23:40,053 --> 00:23:42,222 - Say it like you mean it! - RED: 15 minutes! 600 00:23:42,255 --> 00:23:43,857 BAILEY: There you go! There you go! 601 00:23:43,957 --> 00:23:46,059 Oh, this is that good sugar that we want. 602 00:23:46,159 --> 00:23:48,962 After the beef and berry challenge, gorgonzola, 603 00:23:49,062 --> 00:23:50,597 I think I have the best idea 604 00:23:50,630 --> 00:23:52,365 of what I want to do with it. 605 00:23:52,465 --> 00:23:55,168 BAILEY: I paired that with brûléed blue cheese. 606 00:23:55,268 --> 00:23:56,636 The brûlée is throwing me off. 607 00:23:56,703 --> 00:24:00,407 I want some redemption on brûléed gorgonzola. 608 00:24:00,473 --> 00:24:02,142 Ten minutes! 609 00:24:04,477 --> 00:24:06,079 Ten minutes. 610 00:24:06,579 --> 00:24:08,181 TRISTEN: Hey, what are you thinking for the corn stuff? 611 00:24:08,314 --> 00:24:09,649 I'm going to do a dessert. 612 00:24:09,783 --> 00:24:11,751 - Yeah? - I love polenta cake. 613 00:24:11,785 --> 00:24:12,752 Oh, okay. 614 00:24:12,786 --> 00:24:14,654 With a black walnut ice cream. 615 00:24:14,754 --> 00:24:16,489 The black walnuts, I brought 'em from home. 616 00:24:16,556 --> 00:24:18,124 Over the break, I had a chance to visit 617 00:24:18,258 --> 00:24:19,859 Oriana's Orchard in Illinois. 618 00:24:19,959 --> 00:24:22,762 She's 80 years old, single farmer. 619 00:24:22,929 --> 00:24:24,397 There's black walnuts everywhere. 620 00:24:24,531 --> 00:24:25,899 And I wanted to bring something from people 621 00:24:25,999 --> 00:24:28,168 that inspired me to become a better chef, 622 00:24:28,268 --> 00:24:29,903 but also become a better person. 623 00:24:30,003 --> 00:24:31,604 Five minutes! 624 00:24:33,506 --> 00:24:35,642 Cool, cool, cool, cool, that's done. 625 00:24:35,775 --> 00:24:37,344 - All right, let's boogie. - Okay. 626 00:24:37,444 --> 00:24:39,179 - You still need the buttermilk? - RED: I got it. 627 00:24:39,279 --> 00:24:40,413 I never want to shop under pressure. 628 00:24:40,513 --> 00:24:42,449 SHUAI: Oh my God, Bailey, so much stuff. 629 00:24:42,582 --> 00:24:44,651 BAILEY: I showed Red how to panic shop. 630 00:24:45,452 --> 00:24:48,054 - CLERK: 123. - 123, not bad. 631 00:24:48,154 --> 00:24:49,723 BAILEY: Grazie mille.Oh! 632 00:24:49,856 --> 00:24:51,758 - TRISTEN: Thanks for helping. - Thanks for having me. 633 00:24:51,858 --> 00:24:53,093 - All right. - OKSANA: Good luck. 634 00:24:53,159 --> 00:24:54,427 - Thank you. - I can't wait 635 00:24:54,561 --> 00:24:55,829 to feed you tomorrow. All right, bye, bro. 636 00:24:55,962 --> 00:24:57,197 A domani! 637 00:24:58,598 --> 00:25:03,636 [whimsical music] 638 00:25:04,571 --> 00:25:06,940 - Yay! Wow! - Oh, my! 639 00:25:07,774 --> 00:25:09,175 - BAILEY: Ooh. - Oh, wow. 640 00:25:09,242 --> 00:25:12,579 Our suite at the Radisson Blu Hotel, it's lovely. 641 00:25:12,712 --> 00:25:14,381 - BAILEY: This is cute. - CÉSAR: Holy cow. 642 00:25:14,481 --> 00:25:16,850 This is very nice. Oh my goodness. 643 00:25:16,883 --> 00:25:20,487 Me, being dorky and loving traveling, 644 00:25:20,520 --> 00:25:22,989 it's a big moment for me. I'm in frickin' Italy. 645 00:25:23,056 --> 00:25:24,491 Like, that's so cool. 646 00:25:24,591 --> 00:25:26,593 - BAILEY: What? - TRISTEN: Look at this chair. 647 00:25:26,659 --> 00:25:27,827 BAILEY: Someone Titanic me. 648 00:25:27,927 --> 00:25:29,162 [group laughing] 649 00:25:29,195 --> 00:25:31,431 Hanging out with the Olympians and Paralympians, 650 00:25:31,564 --> 00:25:34,701 I feel very, very inspired today. 651 00:25:34,734 --> 00:25:36,903 I should be hitting every note, 652 00:25:36,970 --> 00:25:39,139 pursuing that perfection every single time. 653 00:25:39,272 --> 00:25:40,573 Cheers to top four, guys. 654 00:25:40,707 --> 00:25:42,175 Here's to the top four. 655 00:25:42,308 --> 00:25:43,843 SHUAI: Nothing ever stopped them 656 00:25:43,977 --> 00:25:46,646 from achieving their goals, so I want to show up tomorrow 657 00:25:46,713 --> 00:25:49,749 and just absolutely crush in these tournaments. 658 00:25:49,849 --> 00:25:51,651 BAILEY: We're in Milan! And let's lock it up, y'all. 659 00:25:51,751 --> 00:25:53,586 CÉSAR: Let's lock it up. 660 00:25:58,324 --> 00:26:04,197 [intense music] 661 00:26:06,066 --> 00:26:08,435 I'm definitely gonna fight today. 662 00:26:08,535 --> 00:26:09,903 For sure. 663 00:26:10,003 --> 00:26:14,507 As we get closer to the finale, none of my past wins 664 00:26:14,607 --> 00:26:19,179 or successes mean anything in this next moment, 665 00:26:19,312 --> 00:26:21,381 and that isn't lost on me. 666 00:26:21,481 --> 00:26:23,383 In the end, we have a goal. 667 00:26:23,450 --> 00:26:25,118 Mm-hmm. 668 00:26:25,785 --> 00:26:28,822 BAILEY: Oh my gosh, is this where we're freaking cooking? 669 00:26:28,922 --> 00:26:30,290 Wow. 670 00:26:30,857 --> 00:26:32,492 BAILEY: Oh my gosh. 671 00:26:32,592 --> 00:26:34,227 TRISTEN: Oh, this is a big-ass restaurant. 672 00:26:34,361 --> 00:26:36,029 Is this a restaurant? 673 00:26:38,498 --> 00:26:40,233 CÉSAR: Wow. 674 00:26:40,834 --> 00:26:42,035 Oh, look at that. 675 00:26:42,135 --> 00:26:44,571 - SHUAI: That's wild. - TRISTEN: Okay. 676 00:26:44,704 --> 00:26:46,673 - [Bailey exclaiming] - CÉSAR: Final four, y'all. 677 00:26:46,773 --> 00:26:48,541 [dramatic orchestral music] 678 00:26:48,608 --> 00:26:49,809 Do-do! 679 00:26:49,909 --> 00:26:52,679 We're doing a tournament to make it to the finale. 680 00:26:52,779 --> 00:26:54,848 Obviously, I don't want any of my dishes to suck, 681 00:26:54,914 --> 00:26:59,052 but my strategy is putting the most effort right now 682 00:26:59,119 --> 00:27:02,055 into my first dish, and my last dish. 683 00:27:02,155 --> 00:27:03,623 Scusi. 684 00:27:03,757 --> 00:27:05,091 A ladybug on my mandolin. 685 00:27:05,191 --> 00:27:06,659 César, looks like maybe I have a good luck omen. 686 00:27:06,760 --> 00:27:08,061 CÉSAR: What are you starting out with? 687 00:27:08,128 --> 00:27:09,696 TRISTEN: I'm focusing on all of it. 688 00:27:09,829 --> 00:27:11,765 Shuai, what's your strategy for today? 689 00:27:11,865 --> 00:27:13,466 SHUAI: Trying to get, like, most of the protein done. 690 00:27:13,566 --> 00:27:17,871 I still feel very inspired by all the athletes yesterday. 691 00:27:17,971 --> 00:27:19,973 We're going to cheer each other on. 692 00:27:20,073 --> 00:27:21,541 We're going to lift each other up, 693 00:27:21,641 --> 00:27:22,842 because this is the way cooking should be. 694 00:27:22,942 --> 00:27:24,711 How's your polenta going, there? 695 00:27:24,844 --> 00:27:26,713 BAILEY: Good. Double polenta station. 696 00:27:26,813 --> 00:27:28,114 SHUAI: Oh, wow. 697 00:27:28,181 --> 00:27:30,550 I am making two different polentas today. 698 00:27:30,650 --> 00:27:32,218 For my first round, 699 00:27:32,318 --> 00:27:36,990 I am making creamy polenta, with a porcini parm butter. 700 00:27:37,057 --> 00:27:38,858 Right now, I'm thinking that my beet dish 701 00:27:38,992 --> 00:27:41,995 will be roasted beets with ricotta schmear. 702 00:27:42,095 --> 00:27:44,431 And for the gorgonzola course, 703 00:27:44,497 --> 00:27:46,700 I will be making polenta gratinata. 704 00:27:46,800 --> 00:27:48,802 The first 10 minutes is really important. 705 00:27:48,935 --> 00:27:50,036 You need to make sure that 706 00:27:50,136 --> 00:27:52,138 you're stirring it really frequently 707 00:27:52,238 --> 00:27:54,474 to try to get any lumps out of it. 708 00:27:54,574 --> 00:27:55,975 1 hour 30, guys. 709 00:27:56,076 --> 00:27:58,812 TRISTEN: Just going to smoke my butter for my beet puree. 710 00:27:58,912 --> 00:28:01,581 For my polenta, I'm thinking of making a polenta cake, 711 00:28:01,681 --> 00:28:03,616 with black walnut ice cream. 712 00:28:03,683 --> 00:28:05,285 César, why are you going dessert first, Chef? 713 00:28:05,418 --> 00:28:07,887 I know you guys are going to do grit-style, 714 00:28:07,954 --> 00:28:09,723 and I just kinda want to do a little different. 715 00:28:09,823 --> 00:28:11,691 I'm really excited for the first course. 716 00:28:11,758 --> 00:28:13,326 It's a dessert. It's different. 717 00:28:13,460 --> 00:28:16,696 It's all about that cake. I need to nail this recipe. 718 00:28:16,830 --> 00:28:18,164 I'm happy with that. 719 00:28:18,231 --> 00:28:20,633 For the beet dish, I'm making a tostada. 720 00:28:20,700 --> 00:28:22,535 There's a restaurant in Mexico City that made 721 00:28:22,635 --> 00:28:24,771 a tuna tostada that became very famous. 722 00:28:24,904 --> 00:28:26,773 So I was like, "Why not make that with beets?" 723 00:28:26,873 --> 00:28:27,974 BAILEY: How are your beets looking? 724 00:28:28,041 --> 00:28:29,642 CÉSAR: They're cooking. 725 00:28:29,709 --> 00:28:32,012 The gorgonzola dish is a squash casserole 726 00:28:32,078 --> 00:28:35,148 with cheese sauce, nice and funky. 727 00:28:35,281 --> 00:28:36,616 Final four, y'all! 728 00:28:36,716 --> 00:28:37,784 Wow. 729 00:28:37,884 --> 00:28:39,753 Pretty crazy. 730 00:28:41,454 --> 00:28:43,423 - Hey, Chefs. - Hi, Tom. 731 00:28:43,523 --> 00:28:44,591 Hey, Chef, how are you? 732 00:28:44,724 --> 00:28:46,426 - So, polenta? - Polenta. 733 00:28:46,526 --> 00:28:47,794 So, I'm still going with my roots. 734 00:28:47,927 --> 00:28:49,596 I'm going to make something called cou cou. 735 00:28:49,696 --> 00:28:51,731 - TOM: Cou cou. - TRISTEN: Cornmeal porridges. 736 00:28:51,798 --> 00:28:53,366 Second course, beets. 737 00:28:53,466 --> 00:28:55,001 Obviously, you're planning on not getting to the second round. 738 00:28:55,068 --> 00:28:56,770 I'm trying to, absolutely. 739 00:28:56,870 --> 00:28:58,972 That one, I'm going with a little bit 740 00:28:59,072 --> 00:29:01,241 of smoked beets, some beet pikliz. 741 00:29:01,341 --> 00:29:02,642 I'm really interested in how you're going 742 00:29:02,709 --> 00:29:04,144 to take gorgonzola to the islands. 743 00:29:04,210 --> 00:29:05,412 Yeah. 744 00:29:05,512 --> 00:29:06,780 We don't really do that much. 745 00:29:06,880 --> 00:29:08,848 But I'm going to do a gorgonzola dolce 746 00:29:08,948 --> 00:29:09,983 kind of like sherbet. 747 00:29:10,083 --> 00:29:11,484 - TOM: Sherbet? - Yeah. 748 00:29:11,584 --> 00:29:12,952 Part of me thinks I'm ----ed 749 00:29:13,053 --> 00:29:14,354 if I get to the gorgonzola. 750 00:29:14,487 --> 00:29:16,089 I just don't think the dish is strong enough. 751 00:29:16,189 --> 00:29:17,657 Obviously, a lot of pressure. 752 00:29:17,757 --> 00:29:19,059 You've done really well all season long. 753 00:29:19,125 --> 00:29:20,527 I think you've won, at this point, 754 00:29:20,593 --> 00:29:21,728 more challenges than anybody else. 755 00:29:21,828 --> 00:29:23,463 I actually asked my Olympian yesterday, 756 00:29:23,563 --> 00:29:24,998 if you're already at the top, how do you keep at the top 757 00:29:25,098 --> 00:29:26,599 - and keep calm at it? - TOM: Right. 758 00:29:26,700 --> 00:29:28,535 The thing she said to me was, "Pressure is a privilege." 759 00:29:28,601 --> 00:29:30,103 If you care enough, that's why you have the pressure, 760 00:29:30,203 --> 00:29:31,504 and that's why you'll do well, 761 00:29:31,571 --> 00:29:32,839 so I'm going with that. 762 00:29:32,939 --> 00:29:34,474 - Good luck. - TRISTEN: Thank you, Chef. 763 00:29:35,208 --> 00:29:36,843 - TOM: Hey, Bailey. - Hi. 764 00:29:36,910 --> 00:29:38,712 - How's it going? - How are you doing today, Chef? 765 00:29:38,812 --> 00:29:41,448 First off, you do Italian food where you are now. 766 00:29:41,581 --> 00:29:43,316 Do you think that gives you any type of advantage? 767 00:29:43,416 --> 00:29:45,085 BAILEY: I do think it gives me an advantage, 768 00:29:45,185 --> 00:29:47,153 - but I'm an anxious person. - You're an anxious person. 769 00:29:47,253 --> 00:29:50,490 If you don't make it through the first course, which I'm sure-- 770 00:29:50,590 --> 00:29:51,658 - You're sure what? - TOM: I'm sure 771 00:29:51,758 --> 00:29:53,293 you think you're going to do, right? 772 00:29:53,360 --> 00:29:54,761 - If I don't get through. - TOM: Gorgonzola course. 773 00:29:54,861 --> 00:29:56,096 If I don't get through, 774 00:29:56,196 --> 00:29:57,964 then I'm going to do polenta gratinata 775 00:29:58,098 --> 00:30:00,066 - with brûléed gorgonzola. - You're doing polenta again? 776 00:30:00,166 --> 00:30:01,601 Yeah. I mean, we're in friggin' Milan. 777 00:30:01,701 --> 00:30:02,969 - That's good. That's good. - Okay. 778 00:30:03,103 --> 00:30:04,804 - Good luck. - Okay! 779 00:30:04,938 --> 00:30:05,905 Hey, Shuai. 780 00:30:06,006 --> 00:30:07,173 SHUAI: Hello, Chef. How are you? 781 00:30:07,273 --> 00:30:09,442 Talk to me about your ingredients here. 782 00:30:09,542 --> 00:30:10,844 SHUAI: For polenta course, the first course, 783 00:30:10,944 --> 00:30:12,412 we're going to do a little barbecue duck. 784 00:30:12,512 --> 00:30:13,980 - Okay. - SHUAI: I decided to go 785 00:30:14,080 --> 00:30:15,281 with duck because I grew up 786 00:30:15,382 --> 00:30:16,516 eating barbecue duck Chinatown style 787 00:30:16,616 --> 00:30:17,851 my whole entire life. 788 00:30:17,951 --> 00:30:20,420 - It's so personal. - And then beets? 789 00:30:20,487 --> 00:30:22,088 I haven't done dumpling yet. Like, not dumpling. 790 00:30:22,222 --> 00:30:23,890 I thought you were gonna say, "I'm winning the polenta, 791 00:30:23,957 --> 00:30:25,592 "so I don't really care about the rest of it." 792 00:30:25,692 --> 00:30:27,427 No, never, Chef. We're going to do a little beet dumpling. 793 00:30:27,494 --> 00:30:29,396 And I'm going to fill it with a little bit of 794 00:30:29,496 --> 00:30:30,530 smoked and pickled fish. 795 00:30:30,630 --> 00:30:31,965 And then for gorgonzola? 796 00:30:32,065 --> 00:30:33,667 There's not a lot of dairy in Chinese cooking. 797 00:30:33,767 --> 00:30:35,135 - Right. - But I'm going to go for 798 00:30:35,201 --> 00:30:36,870 like, a roasted butternut squash. 799 00:30:36,970 --> 00:30:39,105 I'm not great with Italian cuisine itself, 800 00:30:39,205 --> 00:30:40,807 so I'm not going to make something I don't understand. 801 00:30:40,940 --> 00:30:42,942 - Cool. Sounds good. - SHUAI: Thank you, Chef. 802 00:30:44,244 --> 00:30:45,612 - César. - What's up, Chef? 803 00:30:45,712 --> 00:30:46,980 - How you doing? - So, you're in front 804 00:30:47,080 --> 00:30:48,815 of your prep or behind your prep at this point? 805 00:30:48,882 --> 00:30:50,950 I think I'm good. I feel good about where I'm at. 806 00:30:51,051 --> 00:30:53,753 So the beets, I wanted to do a beet tostada. 807 00:30:54,154 --> 00:30:56,956 So, I'm going to make tortillas, I'm going to fry them up. 808 00:30:57,090 --> 00:30:58,758 I really want to make these tortillas in the kitchen 809 00:30:58,825 --> 00:31:02,495 because if you're going to go from fresh dough to frying, 810 00:31:02,562 --> 00:31:04,597 you want to give them a little bit of time to dry out. 811 00:31:04,698 --> 00:31:06,633 TOM: It seems like you find your inspiration from 812 00:31:06,733 --> 00:31:08,601 the ingredients, and you don't know what you're going to make 813 00:31:08,668 --> 00:31:09,836 until you see everything. 814 00:31:09,936 --> 00:31:11,671 Some of it works really, really well. 815 00:31:11,738 --> 00:31:13,406 Sometimes it's just like, it's just a little too out there. 816 00:31:13,506 --> 00:31:15,408 - [César chuckling] - Is that just your style? 817 00:31:15,508 --> 00:31:17,210 CÉSAR: Somehow, I'm okay with just trying stuff. 818 00:31:17,310 --> 00:31:18,978 Except for rice-less risotto. 819 00:31:19,045 --> 00:31:22,615 Well, that's insane. No, no, that's-- Don't do that. 820 00:31:22,716 --> 00:31:24,117 - Good luck. - Thank you, Chef. 821 00:31:24,250 --> 00:31:26,386 Okay, Chefs, it all looks great, you've got about an hour 822 00:31:26,486 --> 00:31:28,054 left in the cook before going downstairs. 823 00:31:28,154 --> 00:31:29,989 - Good luck. - Bye, Tom! 824 00:31:30,090 --> 00:31:32,225 Time to do pasta dough. 825 00:31:32,325 --> 00:31:33,660 [whirring] 826 00:31:33,927 --> 00:31:35,895 Time is moving pretty fast today, 827 00:31:36,029 --> 00:31:37,664 which I expected it would. 828 00:31:37,764 --> 00:31:41,334 So, I'm just trying to keep the pace. 829 00:31:41,434 --> 00:31:42,569 For my gorgonzola dish, 830 00:31:42,669 --> 00:31:45,071 I already have my polenta cooked and chilling. 831 00:31:45,171 --> 00:31:47,007 And then, I have some pears. 832 00:31:47,107 --> 00:31:48,408 The pears are so good. 833 00:31:49,809 --> 00:31:52,412 I deglaze with the Amarone wine. 834 00:31:52,512 --> 00:31:55,682 So, it has this really lovely spice note to it. 835 00:31:55,749 --> 00:31:58,351 20 minutes 'til we're moving, guys. 836 00:31:58,485 --> 00:31:59,953 All right? 837 00:32:00,520 --> 00:32:02,355 Now you have to think of what you're going to take 838 00:32:02,455 --> 00:32:03,523 down to the courtyard. 839 00:32:03,656 --> 00:32:04,991 Make the salsa downstairs. 840 00:32:05,125 --> 00:32:06,760 I gotta shave that. I can do it downstairs. 841 00:32:06,860 --> 00:32:08,661 Make tortillas. 842 00:32:08,762 --> 00:32:10,196 Ooh, okay. 843 00:32:10,597 --> 00:32:12,432 There's a lot of running around. 844 00:32:12,565 --> 00:32:13,667 BAILEY: Ooh, you okay? 845 00:32:13,767 --> 00:32:15,001 - Yeah, yeah, yeah. - Oh, God. 846 00:32:15,135 --> 00:32:16,936 CÉSAR: I'm, like, getting stressed out. 847 00:32:17,037 --> 00:32:18,471 I'm not going to have time to make tortillas 848 00:32:18,571 --> 00:32:19,839 during the prep. 849 00:32:19,939 --> 00:32:21,174 What are we doing? 850 00:32:21,241 --> 00:32:24,177 We're one more away from, like, the final cook. 851 00:32:24,277 --> 00:32:26,346 Everything's going to get criticized. 852 00:32:34,454 --> 00:32:35,388 ** 853 00:32:36,122 --> 00:32:38,491 20 minutes 'til we're moving, guys. 854 00:32:38,591 --> 00:32:39,826 Oh, my God. 855 00:32:39,893 --> 00:32:41,594 The plan was to make the tortillas 856 00:32:41,728 --> 00:32:44,497 for the second round beet dish in the first two hours. 857 00:32:44,564 --> 00:32:47,801 Now, I'm just gonna have to whip it up in those 30 minutes. 858 00:32:47,867 --> 00:32:50,770 [frantic music] 859 00:32:50,837 --> 00:32:52,272 Hot. 860 00:32:52,372 --> 00:32:53,640 You doing okay? 861 00:32:53,773 --> 00:32:55,342 TRISTEN: Yeah, I'm a little behind. 862 00:32:55,408 --> 00:32:57,644 I'm really, honestly, panicking with this gorgonzola dish. 863 00:32:57,711 --> 00:33:00,980 I want to get my cakes baked, my blue cheese sorbet spun. 864 00:33:01,047 --> 00:33:02,182 BAILEY: Oh, hell, yeah. 865 00:33:02,282 --> 00:33:03,249 Am I wasting too much effort 866 00:33:03,316 --> 00:33:05,819 on something I might not serve? 867 00:33:05,919 --> 00:33:08,021 - CÉSAR: Just under five. - Jesus Christ. 868 00:33:08,154 --> 00:33:09,656 BAILEY: Okay, start packing. 869 00:33:12,092 --> 00:33:14,027 TRISTEN: They look good. They look really good. 870 00:33:15,528 --> 00:33:18,298 SHUAI: Oh! [chuckling] 871 00:33:18,398 --> 00:33:19,332 Okay. 872 00:33:19,466 --> 00:33:23,670 [energetic music] 873 00:33:24,671 --> 00:33:30,043 [dramatic music] 874 00:33:38,952 --> 00:33:40,987 Oh, my gosh. This is so cool! 875 00:33:41,121 --> 00:33:45,125 Elana, Declan, Oksana, Red, Andrea, and Ali, 876 00:33:45,225 --> 00:33:46,659 thank you for being here 877 00:33:46,726 --> 00:33:49,195 for our final Elimination Challenge of the season. 878 00:33:49,329 --> 00:33:51,598 How was the shop yesterday? 879 00:33:51,698 --> 00:33:52,966 OKSANA: So stressful. 880 00:33:53,066 --> 00:33:54,668 I get stressed in grocery stores already, 881 00:33:54,801 --> 00:33:57,003 and then you put a time on it and a foreign language. 882 00:33:57,070 --> 00:33:58,371 Dude, that's savage. 883 00:33:58,471 --> 00:34:01,141 KRISTEN: All right, Chefs, you have just 30 minutes 884 00:34:01,207 --> 00:34:05,512 to complete your polenta dishes, and your time starts now. 885 00:34:05,645 --> 00:34:06,846 SHUAI: Here we go. 886 00:34:06,980 --> 00:34:09,416 BAILEY: I need to finish my polenta. 887 00:34:09,949 --> 00:34:12,185 Each round, the chef with the most votes 888 00:34:12,285 --> 00:34:14,988 will win that round and will not have to keep cooking, 889 00:34:15,055 --> 00:34:17,657 while the remaining chefs will continue on to the next round 890 00:34:17,791 --> 00:34:18,858 and keep cooking. 891 00:34:18,992 --> 00:34:20,126 And then for the final round, 892 00:34:20,260 --> 00:34:22,028 we'll discuss amongst the five of us 893 00:34:22,095 --> 00:34:25,165 on who will be the last chef to go to the finale. 894 00:34:27,734 --> 00:34:30,136 My order of business right now 895 00:34:30,203 --> 00:34:33,540 is to get my funghi trifolati working. 896 00:34:33,673 --> 00:34:35,041 Shuai, how are you doing? 897 00:34:35,141 --> 00:34:36,609 It's a little tight, so I'm just gonna add 898 00:34:36,743 --> 00:34:38,211 a little bit more water to it. 899 00:34:38,345 --> 00:34:41,414 Polenta is often loaded with tons of butter and cheese. 900 00:34:41,514 --> 00:34:43,016 But since the duck is also fatty, 901 00:34:43,149 --> 00:34:44,984 I'm gonna season it with a little kosher salt 902 00:34:45,118 --> 00:34:47,087 and just the tiniest bit of butter, 903 00:34:47,153 --> 00:34:48,621 keeping it very simple. 904 00:34:48,722 --> 00:34:51,057 - OKSANA: This is like a podium. - KRISTEN: Yes. 905 00:34:51,124 --> 00:34:52,726 And those... 906 00:34:52,792 --> 00:34:55,128 You feel very comfortable up here, is what you're saying. 907 00:34:56,730 --> 00:34:57,964 This is my cou cou. 908 00:34:58,031 --> 00:34:59,899 I made a little base earlier. 909 00:35:00,000 --> 00:35:02,102 It's just called sos, S-O-S. 910 00:35:02,168 --> 00:35:03,803 I'm gonna add some epis. 911 00:35:05,572 --> 00:35:06,773 [clearing throat] 912 00:35:07,707 --> 00:35:09,075 My sauce is spicy, 913 00:35:09,142 --> 00:35:11,311 so I'm gonna actually add a little bit more acid 914 00:35:11,411 --> 00:35:12,545 to really balance that out. 915 00:35:12,612 --> 00:35:14,748 [coughing] Woo! 916 00:35:17,150 --> 00:35:18,551 20 minutes! 917 00:35:18,618 --> 00:35:19,919 BAILEY: Oh, my gosh. 918 00:35:20,020 --> 00:35:21,588 - [Shuai sighing] - They looks stressed. 919 00:35:21,688 --> 00:35:23,957 - I'm sure they are. - KRISTEN: Focused. 920 00:35:24,057 --> 00:35:25,225 Focused. 921 00:35:26,393 --> 00:35:27,427 Oh, wow! 922 00:35:27,494 --> 00:35:28,762 Ooh, smoky. 923 00:35:28,862 --> 00:35:31,264 César, what are you using the liquid nitrogen for? 924 00:35:31,331 --> 00:35:32,732 I'm making an ice cream with it. 925 00:35:32,866 --> 00:35:34,401 Okay, I need water 926 00:35:34,501 --> 00:35:36,469 because I know they don't like this polenta this thick. 927 00:35:36,536 --> 00:35:38,338 I'm not seasoning my polenta too much 928 00:35:38,405 --> 00:35:42,175 because I am relying on lots of parmigiano 929 00:35:42,308 --> 00:35:44,511 and a little bit of robiola. 930 00:35:44,577 --> 00:35:48,148 When you're cooking polenta, you can get the wave going. 931 00:35:48,214 --> 00:35:50,016 They call it a landa. 932 00:35:50,116 --> 00:35:51,685 A landa. 933 00:35:52,819 --> 00:35:55,622 This fat boy over here is a little thick. 934 00:35:55,689 --> 00:35:57,090 CÉSAR: Ten minutes! 935 00:35:57,190 --> 00:35:59,726 ALI: It feels so different on this side. 936 00:35:59,793 --> 00:36:01,127 Yeah, it does. 937 00:36:01,561 --> 00:36:03,296 TRISTEN: This mackerel's really small. 938 00:36:03,396 --> 00:36:06,666 I want to cook it really quickly and really show that marinade. 939 00:36:06,766 --> 00:36:09,869 It really represents a Caribbean dish well 940 00:36:09,969 --> 00:36:12,238 while using all Italian ingredients. 941 00:36:12,305 --> 00:36:14,207 - Five minutes! - CÉSAR: Oh, my gosh. 942 00:36:17,610 --> 00:36:21,715 My biggest time crunch right now is this ice cream. 943 00:36:22,248 --> 00:36:24,818 I have to just keep pouring liquid nitrogen 944 00:36:24,951 --> 00:36:26,319 on top of the molds. 945 00:36:26,686 --> 00:36:28,822 Chefs, you have two and a half minutes. 946 00:36:28,955 --> 00:36:30,957 Ooh, I forgot that. 947 00:36:31,024 --> 00:36:33,460 SHUAI: After my mistake in the Quickfire challenge, 948 00:36:33,593 --> 00:36:36,830 I'm taking the time down to the wire for this plating. 949 00:36:36,963 --> 00:36:39,933 I want the polenta to be nice, and creamy and fluffy. 950 00:36:40,000 --> 00:36:42,135 César, how you looking, Chef? 951 00:36:42,202 --> 00:36:43,737 CÉSAR: Cooking my black walnut syrup. 952 00:36:45,972 --> 00:36:47,273 It just feels right. 953 00:36:47,340 --> 00:36:49,309 I think my polenta's looking super sexy, 954 00:36:49,442 --> 00:36:51,945 creamy, delicious, feel really good about it. 955 00:36:52,045 --> 00:36:54,714 Get my mushrooms on top of there. 956 00:36:56,316 --> 00:36:58,184 I'm trying to incorporate creativity, 957 00:36:58,251 --> 00:37:00,520 uniqueness, put that all into this first course. 958 00:37:00,587 --> 00:37:02,722 If I can nail it and be the first one in, 959 00:37:02,856 --> 00:37:04,024 then that'd be really cool. 960 00:37:04,157 --> 00:37:07,660 [tense music] 961 00:37:07,761 --> 00:37:10,630 [timer beeping] 962 00:37:13,566 --> 00:37:14,768 Thank you. 963 00:37:14,868 --> 00:37:16,036 Smells good. 964 00:37:16,102 --> 00:37:17,771 Thank you. 965 00:37:19,339 --> 00:37:21,441 Tristen, can you tell us about your polenta dish, please? 966 00:37:21,574 --> 00:37:23,276 I did something called cou cou. 967 00:37:23,410 --> 00:37:25,311 On top is the pwason nan sos 968 00:37:25,378 --> 00:37:27,747 with a little bit of epis-marinated mackerel. 969 00:37:27,881 --> 00:37:30,917 I wanted to connect my Afro-Caribbean heritage to this. 970 00:37:31,051 --> 00:37:32,285 What pepper did you use, Tristen? 971 00:37:32,352 --> 00:37:35,989 These little, long-finger hot peppers. 972 00:37:36,056 --> 00:37:38,725 [coughing] Thank you. 973 00:37:39,559 --> 00:37:41,728 All right, César, what did you make for your polenta dish? 974 00:37:41,861 --> 00:37:44,998 I did a polenta cake with a black walnut ice cream, 975 00:37:45,065 --> 00:37:46,933 and candied prosciutto. 976 00:37:47,067 --> 00:37:48,368 What made you decide on ice cream? 977 00:37:48,468 --> 00:37:49,703 CÉSAR: I think it's a good pairing 978 00:37:49,769 --> 00:37:52,605 with a nice polenta cake or something. 979 00:37:53,239 --> 00:37:55,141 Shuai, can you tell us about your dish, please? 980 00:37:55,241 --> 00:37:57,077 This is kind of an ode to Chinatown barbecue, 981 00:37:57,210 --> 00:38:00,280 so it's a roast duck seasoned with five-spice 982 00:38:00,347 --> 00:38:01,815 on some creamy polenta. 983 00:38:01,915 --> 00:38:03,216 GAIL: What did you add to the polenta, Shuai? 984 00:38:03,316 --> 00:38:04,784 SHUAI: I just cooked it in water, 985 00:38:04,884 --> 00:38:06,286 a little bit of butter, salt, white pepper. 986 00:38:06,353 --> 00:38:07,887 Kept it pretty simple, 987 00:38:07,987 --> 00:38:09,689 because all the other flavors are pretty strong. 988 00:38:12,258 --> 00:38:13,660 Okay, Bailey, tell us about your dish, please. 989 00:38:13,727 --> 00:38:16,129 I feel like polenta should just have a ton of love in it, 990 00:38:16,229 --> 00:38:17,564 lots of butter. 991 00:38:17,664 --> 00:38:20,934 I roasted some mushrooms, a little thyme, rosemary, 992 00:38:21,001 --> 00:38:24,637 and then just finished it with some hazelnut and chive. 993 00:38:24,738 --> 00:38:26,606 What kind of cheese did you use, Bailey? 994 00:38:26,673 --> 00:38:28,341 BAILEY: I used robiola and parmigiano. 995 00:38:28,475 --> 00:38:29,909 That felt really good. Yeah. 996 00:38:30,043 --> 00:38:33,279 Judges, we're gonna be voting for our favorite dish. 997 00:38:33,346 --> 00:38:35,448 [tense music] 998 00:38:35,548 --> 00:38:36,883 One. 999 00:38:37,317 --> 00:38:39,119 Two. 1000 00:38:46,593 --> 00:38:49,129 [tense music] 1001 00:38:49,996 --> 00:38:51,564 KRISTEN: We're gonna hold up our paddles 1002 00:38:51,631 --> 00:38:53,033 on the count of three. 1003 00:38:53,667 --> 00:38:54,901 One. 1004 00:38:55,669 --> 00:38:56,870 Two. 1005 00:38:56,936 --> 00:38:58,104 Three. 1006 00:39:01,107 --> 00:39:02,642 No ----ing way. 1007 00:39:02,776 --> 00:39:04,611 Red wins! 1008 00:39:04,744 --> 00:39:05,812 Nice. 1009 00:39:05,945 --> 00:39:07,013 KRISTEN: Congrats, Shuai. 1010 00:39:07,113 --> 00:39:08,515 You just secured your spot... 1011 00:39:08,615 --> 00:39:10,250 - Wow. - ...in the Top Cheffinale. 1012 00:39:10,383 --> 00:39:12,952 - Congrats. - Oh, my God. 1013 00:39:13,086 --> 00:39:14,721 I did it. I did it. 1014 00:39:14,821 --> 00:39:17,924 I'm overwhelmed with thoughts and feels right now. 1015 00:39:18,024 --> 00:39:20,960 Cooking with these guys is some of the most fun I ever had 1016 00:39:21,361 --> 00:39:22,829 in my whole, entire career. 1017 00:39:22,929 --> 00:39:25,932 I'm excited to see who else makes it to the finale. 1018 00:39:26,032 --> 00:39:27,300 This dish was brilliant. 1019 00:39:27,367 --> 00:39:29,135 Honestly, I loved the broth with the oil, 1020 00:39:29,202 --> 00:39:31,004 but what stood out is the polenta. 1021 00:39:31,137 --> 00:39:33,640 I just happened to shop with him. 1022 00:39:33,707 --> 00:39:34,674 Yeah. 1023 00:39:35,408 --> 00:39:37,243 It was absolutely delicious. 1024 00:39:37,344 --> 00:39:38,545 TOM: The duck was beautifully cooked. 1025 00:39:38,611 --> 00:39:40,213 All four dishes were really good, 1026 00:39:40,313 --> 00:39:43,416 but I found Tristen's to be slightly on the salty side. 1027 00:39:43,983 --> 00:39:45,485 I loved the heat. 1028 00:39:45,552 --> 00:39:48,822 I'm a spice person, so the more peppers, the merrier. 1029 00:39:49,389 --> 00:39:52,525 Bailey, I thought your polenta dish was really, really homey. 1030 00:39:52,659 --> 00:39:54,361 It was very hearty. 1031 00:39:54,494 --> 00:39:56,863 The polenta, to me, was kind of almost too much cheese. 1032 00:39:56,996 --> 00:39:58,064 It was quite heavy. 1033 00:39:58,164 --> 00:39:59,699 César, your flavors were lovely. 1034 00:39:59,799 --> 00:40:02,669 The caramel, the ice cream, but the polenta cake, to me, 1035 00:40:02,769 --> 00:40:05,305 just was a little bit heavy, and a little dry. 1036 00:40:05,372 --> 00:40:07,640 KRISTEN: Well done to all of you. 1037 00:40:08,074 --> 00:40:10,910 Shuai, now you get to just sit back and relax. 1038 00:40:13,513 --> 00:40:15,548 - Good luck, guys. - I got one vote. 1039 00:40:15,615 --> 00:40:17,017 I'm a little embarrassed, 1040 00:40:17,117 --> 00:40:19,185 but the pressure is definitely on this beet dish. 1041 00:40:19,319 --> 00:40:21,654 I am determined to make this finale. 1042 00:40:21,755 --> 00:40:24,290 I want to do this for that little Black kid 1043 00:40:24,391 --> 00:40:27,560 who's watching and needs that little inspiration. 1044 00:40:27,694 --> 00:40:30,296 Chefs, you have 30 minutes to complete your beet dishes, 1045 00:40:30,430 --> 00:40:32,932 and your time starts now. 1046 00:40:34,334 --> 00:40:35,635 You guys can do it. 1047 00:40:35,735 --> 00:40:37,437 I'm gonna turn up the beet. 1048 00:40:37,871 --> 00:40:40,507 This is my masa for my tortillas that I'm gonna make. 1049 00:40:40,607 --> 00:40:43,076 Let the masa hydrate a little bit. 1050 00:40:43,143 --> 00:40:46,246 I have 30 minutes to make it from zero to tostada. 1051 00:40:46,346 --> 00:40:48,048 Those tortillas need to happen. 1052 00:40:48,114 --> 00:40:50,350 - Tristen, how you feeling, man? - I'm okay. 1053 00:40:50,417 --> 00:40:53,787 I'm doing grilled beets with beet pikliz 1054 00:40:53,887 --> 00:40:56,056 and a little bit of pork belly. 1055 00:40:56,156 --> 00:40:57,590 - 20 minutes, guys. - Heard. 1056 00:40:57,691 --> 00:41:00,326 See if I can get those marinating a little bit. 1057 00:41:00,760 --> 00:41:03,363 I'm making a salad, which I think is a little different 1058 00:41:03,496 --> 00:41:05,432 than what everyone else is doing. 1059 00:41:05,532 --> 00:41:08,435 I have the idea of what I want to do, 1060 00:41:08,535 --> 00:41:10,437 but I'm still figuring out this dish. 1061 00:41:10,537 --> 00:41:12,172 - Can I push this one over? - TRISTEN: Yeah. 1062 00:41:12,272 --> 00:41:14,074 How's everybody doing? 1063 00:41:14,207 --> 00:41:15,475 Trying to join you. 1064 00:41:15,575 --> 00:41:18,144 When you perform, it's more physical, right, 1065 00:41:18,244 --> 00:41:20,513 but to me, I look into it more mentally as well. 1066 00:41:20,647 --> 00:41:22,649 Especially the higher up in sport you get, 1067 00:41:22,749 --> 00:41:24,984 that's what really separates everybody. 1068 00:41:25,085 --> 00:41:26,419 And that's what I say about them too. 1069 00:41:26,553 --> 00:41:27,754 That really these are like athletes 1070 00:41:27,821 --> 00:41:29,155 at the top of their game. 1071 00:41:29,255 --> 00:41:31,057 Chefs, you have 10 minutes left. 1072 00:41:32,559 --> 00:41:35,929 I wish my masa had just dried out a little more, 1073 00:41:36,029 --> 00:41:37,630 but I don't have time to let it rest. 1074 00:41:37,731 --> 00:41:39,099 I'm cooking them. 1075 00:41:39,199 --> 00:41:40,700 I'm gonna dry 'em out a little bit on the grill, 1076 00:41:40,800 --> 00:41:42,302 and then I'm going to fry them. 1077 00:41:42,435 --> 00:41:43,803 TRISTEN: Bailey, can I move anything over? 1078 00:41:43,870 --> 00:41:45,438 Sorry, I thought you were done with it. 1079 00:41:45,505 --> 00:41:46,773 Bailey? 1080 00:41:46,873 --> 00:41:48,942 I want to kiss the pork belly on the grill, 1081 00:41:49,009 --> 00:41:50,710 but I don't really have time to wait. 1082 00:41:50,777 --> 00:41:53,646 I need to do the opposite of what I wanted to do. 1083 00:41:53,747 --> 00:41:57,617 Fry 'em. I just hope that it doesn't overcook. 1084 00:41:57,751 --> 00:42:01,087 Wow. I feel like watching this gives me more anxiety 1085 00:42:01,187 --> 00:42:02,155 than actually cooking. 1086 00:42:02,255 --> 00:42:03,757 [judges laughing] 1087 00:42:05,158 --> 00:42:07,060 - CÉSAR: Bailey, how you doing? - BAILEY: Not good. 1088 00:42:07,160 --> 00:42:09,963 Grilling is taking longer than I anticipated. 1089 00:42:10,063 --> 00:42:12,999 I don't think my mushrooms are going to be ready in time. 1090 00:42:13,133 --> 00:42:15,368 This is starting to feel a little incomplete. 1091 00:42:15,468 --> 00:42:17,771 2:30, guys. Only 2:30. 1092 00:42:20,006 --> 00:42:21,775 BAILEY: I'm gonna start with just a little bit 1093 00:42:21,841 --> 00:42:23,977 of this ricotta schmear. 1094 00:42:24,077 --> 00:42:25,145 That's sort of the fat. 1095 00:42:25,211 --> 00:42:27,313 TRISTEN: Oh, why'd I pick such big plates? 1096 00:42:27,414 --> 00:42:28,882 If I don't win this, 1097 00:42:28,982 --> 00:42:30,583 I'm going to have to pull something out of my ass 1098 00:42:30,650 --> 00:42:33,253 to make this gorgonzola dish work. 1099 00:42:34,320 --> 00:42:35,655 One minute. 1100 00:42:38,458 --> 00:42:39,759 For the tortillas, pull them out, 1101 00:42:39,893 --> 00:42:41,294 give them a quick shake, shake, shake. 1102 00:42:41,394 --> 00:42:44,264 I'm actually really happy they're nice and crispy. 1103 00:42:47,767 --> 00:42:50,337 KRISTEN: Three, two, one. 1104 00:42:50,403 --> 00:42:51,838 - [timer beeping] - Time's up. 1105 00:42:51,938 --> 00:42:54,074 - Oh, my God. - That was hard. 1106 00:42:55,809 --> 00:42:56,876 ELANA: Thank you. 1107 00:42:57,010 --> 00:42:58,278 OKSANA: Oh, that's so pretty. 1108 00:42:58,378 --> 00:42:59,979 DECLAN: That is pretty. 1109 00:43:00,046 --> 00:43:02,582 Okay, Tristen, can you tell us about your beet dish, please? 1110 00:43:02,682 --> 00:43:05,785 These are beets that were braised and glazed 1111 00:43:05,852 --> 00:43:08,855 in a shadow beni epis, a smoked beet puree, 1112 00:43:08,955 --> 00:43:11,558 beet pikliz, and pork belly that's been glazed 1113 00:43:11,658 --> 00:43:13,526 in the reduction of the beet. 1114 00:43:13,626 --> 00:43:14,961 Tristen, how did you smoke the beets? 1115 00:43:15,061 --> 00:43:16,429 TRISTEN: As I was grilling the beets, 1116 00:43:16,529 --> 00:43:17,630 I was putting the wood underneath it 1117 00:43:17,764 --> 00:43:20,000 just so that it picked up some of it. 1118 00:43:20,533 --> 00:43:22,836 All right, César, can you tell us about your beet dish? 1119 00:43:22,902 --> 00:43:25,805 I made a beet tostada with charred grilled beets, 1120 00:43:25,905 --> 00:43:29,042 a little bit of chipotle mayo, and a salsa verde. 1121 00:43:29,142 --> 00:43:30,410 This one's got a kick. 1122 00:43:30,543 --> 00:43:31,678 CÉSAR: It brings a smile to my face, 1123 00:43:31,745 --> 00:43:33,780 you guys eating it with a knife and a fork. 1124 00:43:34,481 --> 00:43:36,049 I did grilled beets 1125 00:43:36,149 --> 00:43:37,917 dressed with a little bit of balsamic, 1126 00:43:38,018 --> 00:43:40,754 and sherry brown butter caper vinaigrette. 1127 00:43:40,887 --> 00:43:44,491 I made a little whipped ricotta with robiola and pecorino. 1128 00:43:44,624 --> 00:43:45,825 How did you cook your beets? 1129 00:43:45,959 --> 00:43:48,795 I roasted them, and then I grilled them. 1130 00:43:48,862 --> 00:43:51,798 KRISTEN: So judges, it's time to vote. 1131 00:43:52,632 --> 00:43:53,867 One. 1132 00:43:54,868 --> 00:43:56,036 Two. 1133 00:43:56,102 --> 00:43:57,270 Three. 1134 00:43:59,472 --> 00:44:01,841 Tristen, congratulations. 1135 00:44:01,941 --> 00:44:03,810 You're going to the finale. 1136 00:44:07,047 --> 00:44:08,748 TRISTEN: I made it to Milan 1137 00:44:08,848 --> 00:44:13,053 and now I made it to the finale, making Afro-Caribbean food. 1138 00:44:13,153 --> 00:44:15,455 KRISTEN: Tristen, your dish was technically flawless. 1139 00:44:15,555 --> 00:44:16,990 Beets in several different ways. 1140 00:44:17,057 --> 00:44:18,358 The pork belly was just a really great vehicle 1141 00:44:18,458 --> 00:44:19,659 to help carry all that. 1142 00:44:19,726 --> 00:44:21,094 It was a really beautiful, 1143 00:44:21,161 --> 00:44:22,629 well-thought-out, well-completed dish. 1144 00:44:22,729 --> 00:44:24,130 Thank you, Chef. 1145 00:44:24,230 --> 00:44:25,865 TOM: Bailey, I liked where you were going with this. 1146 00:44:25,999 --> 00:44:27,600 The big flaw was this was more cheese-forward 1147 00:44:27,701 --> 00:44:29,869 - than beet-forward. - Heard. 1148 00:44:29,969 --> 00:44:31,304 Andrea, you voted for César. 1149 00:44:31,438 --> 00:44:33,840 Yeah. Beetroot was cooked very, very, very nice. 1150 00:44:33,940 --> 00:44:35,608 KRISTEN: César, I really enjoyed your dish. 1151 00:44:35,709 --> 00:44:38,712 I found the tostada to be on the greasier side, 1152 00:44:38,778 --> 00:44:40,280 and the beet for me was getting lost. 1153 00:44:40,380 --> 00:44:42,148 If that beet had been just a little bit thicker, 1154 00:44:42,248 --> 00:44:45,585 I think it would have been a near home run for me. 1155 00:44:45,652 --> 00:44:47,354 All right, so, Tristen, that means 1156 00:44:47,454 --> 00:44:49,122 you are moving on to the finale. 1157 00:44:49,189 --> 00:44:50,390 Congratulations. 1158 00:44:50,490 --> 00:44:52,058 Have a seat. Congrats. 1159 00:44:52,158 --> 00:44:53,259 OKSANA: Congrats! 1160 00:44:53,360 --> 00:44:55,295 [all cheering] 1161 00:44:55,395 --> 00:44:57,263 New Olympic sport. 1162 00:44:58,365 --> 00:45:01,434 César and Bailey, you have one more chance 1163 00:45:01,568 --> 00:45:03,203 to make it into the finale. 1164 00:45:03,336 --> 00:45:06,139 Chi-town throwdown. Woo! 1165 00:45:06,272 --> 00:45:07,574 Let's go, Chicago! 1166 00:45:07,674 --> 00:45:08,742 No votes. 1167 00:45:08,842 --> 00:45:10,343 You know, I am a little disappointed, 1168 00:45:10,443 --> 00:45:13,513 but I think about my time in Last Chance Kitchen 1169 00:45:13,613 --> 00:45:15,749 and how I didn't let that stop me, 1170 00:45:15,849 --> 00:45:17,751 and that's what I'm channeling right now. 1171 00:45:17,851 --> 00:45:21,888 Chefs, you have 30 minutes for your gorgonzola dishes, 1172 00:45:21,988 --> 00:45:23,390 and your time starts now. 1173 00:45:23,523 --> 00:45:25,158 Let's go, guys. 1174 00:45:25,291 --> 00:45:26,659 ALI: Get it, guys. 1175 00:45:26,726 --> 00:45:29,662 The gorgonzola dish is a squash casserole 1176 00:45:29,729 --> 00:45:32,432 with a Mornay sauce made with gorgonzola. 1177 00:45:32,532 --> 00:45:35,802 My chef de cuisine, John, this is one of his recipes. 1178 00:45:35,869 --> 00:45:37,704 Just kind of like a little nod to him. 1179 00:45:37,804 --> 00:45:40,073 This is gonna be the top of my dish. 1180 00:45:40,173 --> 00:45:42,442 I'm gonna hope it just gives it a little bit of color, 1181 00:45:42,509 --> 00:45:43,677 not too much. 1182 00:45:43,777 --> 00:45:45,578 So Red, what happened in 2018? 1183 00:45:45,679 --> 00:45:47,080 Didn't know if you were gonna get the medal? 1184 00:45:47,180 --> 00:45:48,982 Yeah, in 2018, during the Slopes, 1185 00:45:49,049 --> 00:45:52,485 it's a three-run final, and it came down to that last run. 1186 00:45:52,552 --> 00:45:53,820 Similar to this, in a way. 1187 00:45:53,953 --> 00:45:56,523 - And you crushed it. - Yeah, I did, yeah. 1188 00:45:58,324 --> 00:46:02,929 BAILEY: I am making a polenta gratinata. 1189 00:46:03,029 --> 00:46:08,335 So, it's gonna be a crispy polenta topped with gorgonzola. 1190 00:46:08,401 --> 00:46:09,903 This is a strong dish, 1191 00:46:10,003 --> 00:46:13,606 but I can't leave anything to risk on this one. 1192 00:46:13,707 --> 00:46:15,275 César, can I use this fryer, please? 1193 00:46:15,375 --> 00:46:17,777 Yeah, Chef, let me just get all these pepitas out of the way. 1194 00:46:17,877 --> 00:46:19,312 Thank you. 1195 00:46:19,412 --> 00:46:20,647 What are those pepitas for? 1196 00:46:20,747 --> 00:46:22,582 CÉSAR: I'm gonna make pesto with it. 1197 00:46:22,682 --> 00:46:25,885 Gorgonzola is funky, so the pesto, 1198 00:46:25,985 --> 00:46:28,054 I think it'll give it a good balance. 1199 00:46:28,121 --> 00:46:29,889 A lot of nice herbs here. 1200 00:46:30,023 --> 00:46:33,493 BAILEY: I'm using a lot of the gorgonzola, after all. 1201 00:46:34,761 --> 00:46:36,429 SHUAI: That last round, I was like, Oh, my God. 1202 00:46:36,529 --> 00:46:37,530 I almost threw up. 1203 00:46:37,630 --> 00:46:39,366 All right, brûlée time. 1204 00:46:41,735 --> 00:46:44,037 Is she brûlée-ing the gorgonzola again? 1205 00:46:44,871 --> 00:46:46,606 It didn't work the first time. 1206 00:46:46,706 --> 00:46:48,508 Don't do it again the second time. 1207 00:46:48,575 --> 00:46:50,210 I'm not sure about that. 1208 00:46:50,276 --> 00:46:51,745 Whoa. 1209 00:46:52,145 --> 00:46:55,482 This time, I think that this dish is really nicely balanced, 1210 00:46:55,582 --> 00:46:57,650 it's big-time yumbo, for sure. 1211 00:46:57,751 --> 00:46:59,519 Oh, yeah, there we go. 1212 00:47:02,055 --> 00:47:04,691 It smells really funky in here, guys. I love it. 1213 00:47:04,824 --> 00:47:06,326 SHUAI: Two minutes, guys. 1214 00:47:06,393 --> 00:47:08,595 CÉSAR: In my mind, I'm like, is this gonna be enough? 1215 00:47:08,661 --> 00:47:12,065 Is this too simple? But I love the way it's tasting. 1216 00:47:12,866 --> 00:47:13,900 Looks nice. 1217 00:47:14,034 --> 00:47:16,002 I'm ready for it. Can't wait to win. 1218 00:47:17,871 --> 00:47:19,739 KRISTEN: Chefs, one minute. 1219 00:47:19,839 --> 00:47:22,375 Let's get it on the plate. Come on, César. 1220 00:47:22,475 --> 00:47:23,777 TRISTEN: Let's go, let's go. 1221 00:47:23,877 --> 00:47:28,415 Five, four, three, two, one. 1222 00:47:28,515 --> 00:47:30,383 - Time's up. Utensils down. - [timer beeping] 1223 00:47:30,450 --> 00:47:31,885 Nice. 1224 00:47:33,000 --> 00:47:39,074 Watch Online Movies and Series for FREE www.osdb.link/lm 1225 00:47:43,563 --> 00:47:46,433 ** 1226 00:47:47,033 --> 00:47:49,135 - Wow. - Looks delicious. 1227 00:47:50,470 --> 00:47:53,606 César, can you please tell us about your gorgonzola dish? 1228 00:47:53,773 --> 00:47:54,941 Butternut squash casserole, 1229 00:47:54,974 --> 00:47:56,676 a sauce that's made with gorgonzola. 1230 00:47:56,710 --> 00:47:58,778 On the side is a pesto made with sage 1231 00:47:58,912 --> 00:48:00,680 and just gorgonzola as the cheese. 1232 00:48:00,814 --> 00:48:02,415 So kind of like a little ode to the Midwest, 1233 00:48:02,515 --> 00:48:04,050 a little comfort food there. 1234 00:48:04,184 --> 00:48:06,119 Also, to my chef de cuisine, who I'm always thinking about, 1235 00:48:06,186 --> 00:48:08,655 because I know he's working his ass off right now, 1236 00:48:08,755 --> 00:48:09,923 this is one of his recipes. 1237 00:48:10,056 --> 00:48:12,559 I wouldn't be here without him, so. 1238 00:48:13,727 --> 00:48:15,462 Bailey, please tell us about your dish. 1239 00:48:15,528 --> 00:48:19,332 I made polenta gratinata with gorgonzola dolce brûlée. 1240 00:48:19,466 --> 00:48:22,202 KRISTEN: Why did you choose to do brûléed gorgonzola again? 1241 00:48:22,369 --> 00:48:23,837 Because I love it. 1242 00:48:23,970 --> 00:48:26,606 And if I go home for making something I love, 1243 00:48:28,508 --> 00:48:30,010 I'm okay with it. 1244 00:48:30,110 --> 00:48:31,378 Declan doesn't even like gorgonzola, 1245 00:48:31,544 --> 00:48:32,846 and his plates are cleared. 1246 00:48:32,946 --> 00:48:34,714 I'm like, I think I like gorgonzola now. 1247 00:48:34,848 --> 00:48:36,149 Yeah. 1248 00:48:36,249 --> 00:48:38,385 Both these dishes really feel like two of you. 1249 00:48:38,485 --> 00:48:41,087 Whatever happens, you guys have done a great job. 1250 00:48:44,124 --> 00:48:45,759 Their camaraderie has been amazing to see. 1251 00:48:45,859 --> 00:48:47,327 Cooking is a team sport. 1252 00:48:47,460 --> 00:48:49,062 It is. 1253 00:48:49,229 --> 00:48:53,099 Elana, Declan, Oksana, and Red, thank you for being here. 1254 00:48:53,199 --> 00:48:57,504 We are so excited to watch all of you in 2026. 1255 00:48:57,604 --> 00:48:59,072 We're going to be rooting for all of you. 1256 00:48:59,205 --> 00:49:01,374 I'll be snot crying also, for every single one. 1257 00:49:01,508 --> 00:49:04,010 You can head out with the chefs while we make our decision. 1258 00:49:04,077 --> 00:49:05,712 - Thank you, guys. - Thank you so much. 1259 00:49:05,812 --> 00:49:07,647 CÉSAR: Thank you, champs. 1260 00:49:10,617 --> 00:49:14,187 [gentle music] 1261 00:49:14,287 --> 00:49:18,058 That was so cool, to hang out with those athletes. 1262 00:49:18,191 --> 00:49:21,094 I've worked so hard to be where I am. 1263 00:49:21,161 --> 00:49:25,865 I'm trying to mentally prepare myself for whatever happens. 1264 00:49:25,899 --> 00:49:27,467 What a hell of a last challenge. 1265 00:49:27,567 --> 00:49:28,935 Yeah. 1266 00:49:29,002 --> 00:49:31,404 Both Bailey and César made unique dishes. 1267 00:49:31,538 --> 00:49:35,875 They were both very rustic, very warm, comforting dishes. 1268 00:49:35,975 --> 00:49:40,246 Going into the beet dish, I was like, I know that this isn't it, 1269 00:49:40,280 --> 00:49:43,483 but I was like, I feel at least strong about my last dish. 1270 00:49:43,616 --> 00:49:45,885 I loved how Bailey's dish was very homey 1271 00:49:45,919 --> 00:49:47,620 and it felt like a cheese pie. 1272 00:49:47,721 --> 00:49:49,222 Exactly. 1273 00:49:49,322 --> 00:49:51,157 I thought it was a very nice composed, interesting, 1274 00:49:51,291 --> 00:49:53,793 and quite creative cheese course even though it looked homey. 1275 00:49:53,893 --> 00:49:55,795 She caramelized the gorgonzola well. 1276 00:49:55,895 --> 00:49:57,163 It was crusty. 1277 00:49:57,230 --> 00:49:58,932 There was a challenge Bailey had made 1278 00:49:59,065 --> 00:50:01,301 a soft polenta with gorgonzola, 1279 00:50:01,401 --> 00:50:03,536 brûléed that, and that one didn't work. 1280 00:50:03,636 --> 00:50:05,105 This one worked. 1281 00:50:05,205 --> 00:50:06,740 That casserole looked really good. 1282 00:50:06,840 --> 00:50:08,274 - Yeah. - BAILEY: That looks so good. 1283 00:50:08,375 --> 00:50:10,110 I was looking for some tater tots to be on top. 1284 00:50:10,210 --> 00:50:12,245 - [laughing] - SHUAI: Yes. 1285 00:50:12,379 --> 00:50:14,948 I was trying to go for something homey. 1286 00:50:15,015 --> 00:50:17,150 César's creativity is really top-notch. 1287 00:50:17,250 --> 00:50:18,985 The squash was cooked beautifully 1288 00:50:19,085 --> 00:50:21,554 and in those two very different ways, were lovely. 1289 00:50:21,654 --> 00:50:23,089 I love that herbaceous taste 1290 00:50:23,189 --> 00:50:25,492 that broke through the gorgonzola itself. 1291 00:50:25,592 --> 00:50:28,128 It felt lighter and very smooth at the same time. 1292 00:50:28,228 --> 00:50:29,829 There's so much about the dish that I liked. 1293 00:50:29,896 --> 00:50:31,264 I just thought it was out of balance. 1294 00:50:31,297 --> 00:50:32,932 KRISTEN: There's something about César's dish. 1295 00:50:33,033 --> 00:50:34,968 I kept getting really, really salty bites. 1296 00:50:35,035 --> 00:50:36,436 Gorgonzola's salty, and I think if you cook it 1297 00:50:36,569 --> 00:50:39,272 into a bechamel, it becomes even more intense. 1298 00:50:39,406 --> 00:50:42,242 As much as it's hard to see people go, 1299 00:50:42,342 --> 00:50:44,377 I'm so grateful for the opportunity 1300 00:50:44,477 --> 00:50:47,447 to have the time to keep knowing all of you better. 1301 00:50:50,850 --> 00:50:52,385 [Bailey sighing] 1302 00:50:52,485 --> 00:50:56,823 We're talking about you know, one less, one more. 1303 00:50:56,923 --> 00:50:58,124 You know, it's a gorgonzola challenge 1304 00:50:58,224 --> 00:50:59,559 and I think we should keep that in mind. 1305 00:50:59,659 --> 00:51:00,694 Yes. 1306 00:51:00,727 --> 00:51:02,228 It's tough to send anyone home, 1307 00:51:02,328 --> 00:51:04,297 but we have to, and we've made up our mind. 1308 00:51:04,397 --> 00:51:05,165 Yep. 1309 00:51:05,265 --> 00:51:06,800 Let's bring the chefs out here. 1310 00:51:06,866 --> 00:51:12,238 [dramatic music] 1311 00:51:20,680 --> 00:51:22,782 TOM: You know Chefs, each of you were eliminated this season 1312 00:51:22,849 --> 00:51:26,152 and fought your way back to get exactly where you are right now. 1313 00:51:26,252 --> 00:51:28,888 César, you are often creating right in the moment 1314 00:51:29,022 --> 00:51:31,191 and putting together just stunning dishes. 1315 00:51:31,524 --> 00:51:35,161 Bailey, your quirky, endearing personality is present 1316 00:51:35,261 --> 00:51:37,130 in every single dish that you cook 1317 00:51:37,230 --> 00:51:39,265 and that's the way a chef should cook. 1318 00:51:39,399 --> 00:51:42,435 You know, I would love to see what each of you would cook 1319 00:51:42,535 --> 00:51:45,038 for the last meal, but unfortunately, only one of you 1320 00:51:45,071 --> 00:51:47,007 will be going through to the finale. 1321 00:51:47,107 --> 00:51:48,508 [sighs] 1322 00:51:53,847 --> 00:51:55,148 César, 1323 00:51:55,281 --> 00:51:57,584 please pack your knives and go. 1324 00:51:57,650 --> 00:52:02,122 [somber music] 1325 00:52:02,589 --> 00:52:05,358 César, you put together a really great dish. 1326 00:52:05,492 --> 00:52:08,028 Bailey's was a little more focused on the gorgonzola. 1327 00:52:08,161 --> 00:52:09,429 That's the only reason. 1328 00:52:10,130 --> 00:52:11,664 Thank you so much, César. 1329 00:52:11,698 --> 00:52:14,367 It's been such an incredible journey getting to know you. 1330 00:52:14,467 --> 00:52:17,504 I'm just telling myself over and over, like, how proud I am 1331 00:52:17,570 --> 00:52:21,141 of me, I got to go to Europe for the first time. 1332 00:52:21,274 --> 00:52:24,444 I got to see myself grow as a person and as a chef. 1333 00:52:27,247 --> 00:52:29,249 The part that I'm bummed out about, 1334 00:52:29,382 --> 00:52:32,185 I was just one more away from, like, the final cook. 1335 00:52:32,285 --> 00:52:34,554 I just wanted that one more. 1336 00:52:36,189 --> 00:52:38,391 Bailey, congratulations 1337 00:52:38,491 --> 00:52:39,926 because you're going to be moving on 1338 00:52:40,026 --> 00:52:41,127 to the finale of Top Chef. 1339 00:52:41,227 --> 00:52:42,529 I'm really proud 1340 00:52:42,562 --> 00:52:45,198 and I'm really glad I didn't go home in Milan. 1341 00:52:45,298 --> 00:52:47,233 KRISTEN: Congratulations to the three of you. 1342 00:52:47,334 --> 00:52:49,903 You're going to be able to serve your final meal here 1343 00:52:50,003 --> 00:52:51,404 - on Top Chef. - Oh, my God. 1344 00:52:51,504 --> 00:52:52,472 Wow. 1345 00:52:53,640 --> 00:52:56,109 And on top of moving on to the finale, Shuai, 1346 00:52:56,276 --> 00:52:58,244 you just won yourself a Delta gift card valued 1347 00:52:58,345 --> 00:53:02,782 at $15,000 to use anywhere Delta flies worldwide. 1348 00:53:02,916 --> 00:53:04,084 Holy sh-- 1349 00:53:04,217 --> 00:53:05,885 That's a lot of flying. 1350 00:53:05,985 --> 00:53:07,821 SHUAI: That's incredible. 1351 00:53:08,488 --> 00:53:10,857 You really all should be very proud of yourselves. 1352 00:53:11,491 --> 00:53:12,926 Stop crying, Kristen. 1353 00:53:13,059 --> 00:53:15,095 Ooh, I know. 1354 00:53:15,195 --> 00:53:17,764 It's a wild ride, and a very exciting feeling 1355 00:53:17,864 --> 00:53:19,366 to be standing where you are. 1356 00:53:20,333 --> 00:53:21,601 Well, Chefs, go celebrate, 1357 00:53:21,701 --> 00:53:23,503 enjoy yourselves, and we'll see you very soon. 1358 00:53:23,770 --> 00:53:25,105 - TOM: Thank you, Chefs. - Thank you. 1359 00:53:25,171 --> 00:53:26,573 TOM: Good luck. Congratulations. 1360 00:53:26,673 --> 00:53:28,508 - ALI: Good luck, Chefs. - Thank you, thank you. 1361 00:53:30,176 --> 00:53:31,444 SHUAI: Oh, my God. I almost died. 1362 00:53:31,511 --> 00:53:33,513 BAILEY: I know, sorry, that was too hard. 1363 00:53:36,383 --> 00:53:39,352 KRISTEN: Next time, it's the finale ofTop Chef. 1364 00:53:39,386 --> 00:53:41,087 BAILEY: Let's do it! 1365 00:53:41,187 --> 00:53:42,422 LANA: A lot of energy, a lot of focus, baby. 1366 00:53:42,489 --> 00:53:44,090 All right, boo-boo. I'm just getting started. 1367 00:53:44,424 --> 00:53:46,126 Fire and ice, baby. Fire and ice. 1368 00:53:46,226 --> 00:53:47,427 I need you today. Let's go. 1369 00:53:47,527 --> 00:53:50,263 I'm just going to bust my ass even more. 1370 00:53:50,363 --> 00:53:52,399 SHUAI: It's a big meatball. 1371 00:53:52,465 --> 00:53:55,035 I feel like the fun part of Shuai has finally arrived. 1372 00:53:55,135 --> 00:53:56,536 - [chefs coughing] - SHUAI: What is that? 1373 00:53:56,569 --> 00:53:58,138 Is Tristen trying to murder us? 1374 00:53:58,238 --> 00:53:59,506 Spices. 1375 00:54:02,042 --> 00:54:04,444 No words. It's perfect. 1376 00:54:04,511 --> 00:54:06,446 If this was a fight, they all came out 1377 00:54:06,546 --> 00:54:08,782 and punched each other in the face. 1378 00:54:08,915 --> 00:54:10,083 I'm still at three restaurants, 1379 00:54:10,183 --> 00:54:11,418 and I'm still having a great time. 1380 00:54:12,552 --> 00:54:15,722 The next Top Chef is... 1381 00:54:15,755 --> 00:54:17,524 [suspenseful music] 1381 00:54:18,305 --> 00:55:18,699