"Top Chef" Finito

1 00:00:05,135 --> 00:00:08,268 It's all on the line for the final three chefs 2 00:00:08,269 --> 00:00:11,053 in the last culinary clash of the season. 3 00:00:11,054 --> 00:00:12,533 Top Chefis no joke. 4 00:00:12,534 --> 00:00:15,536 It 100% is the hardest thing I've ever done. 5 00:00:15,537 --> 00:00:17,581 Bailey, please pack your knives and go. 6 00:00:17,582 --> 00:00:19,975 It's not over yet. We'll see you in Last Chance Kitchen. 7 00:00:19,976 --> 00:00:21,455 Yes, girl. 8 00:00:21,456 --> 00:00:23,413 Coming back from Last Chance Kitchen 9 00:00:23,414 --> 00:00:25,067 has really fueled me. 10 00:00:25,068 --> 00:00:28,462 I've learned to trust all the weird thoughts that I have. 11 00:00:28,463 --> 00:00:30,986 I feel like I could pick your dish out of a lineup anywhere. 12 00:00:30,987 --> 00:00:33,945 And I think that's a marker of a very, very strong chef. 13 00:00:33,946 --> 00:00:36,078 I made tiramisu fugazi. 14 00:00:36,079 --> 00:00:37,819 Pickle and red wine ragu. 15 00:00:37,820 --> 00:00:41,344 Polenta gratinata with gorgonzola dolce brûlée. 16 00:00:41,345 --> 00:00:42,954 I'm just getting started. 17 00:00:42,955 --> 00:00:44,261 Stay tuned. 18 00:00:44,870 --> 00:00:48,047 I wanted to compete on Top Chefjust for my business. 19 00:00:48,048 --> 00:00:49,700 We're horribly in debt. 20 00:00:49,701 --> 00:00:52,921 I woke up missing home a lot today. My wife and my dogs. 21 00:00:52,922 --> 00:00:54,880 Like, that's the hardest part of this challenge. 22 00:00:55,490 --> 00:00:56,838 I didn't expect the competition 23 00:00:56,839 --> 00:01:00,798 to reawaken what was inside me as a chef. 24 00:01:00,799 --> 00:01:02,322 This is the first time on Top Chef 25 00:01:02,323 --> 00:01:04,454 that I felt like myself cooking that dish. 26 00:01:04,455 --> 00:01:07,544 It seemed like a much freer dish, like you were having fun. 27 00:01:07,545 --> 00:01:09,111 Scallion pancake pizza, 28 00:01:09,112 --> 00:01:10,982 Sichuan lamb and tiger salad on top. 29 00:01:10,983 --> 00:01:13,811 Last, a little hot pot with a sweet potato dumpling, 30 00:01:13,812 --> 00:01:16,423 Roasted cabbage with ant togarashi. 31 00:01:16,424 --> 00:01:19,991 I'm ready to show people who I really am as a chef. 32 00:01:19,992 --> 00:01:24,561 Chinese mishmash, trashy fancy, bizarrely wonderful. 33 00:01:24,562 --> 00:01:26,129 Yahoo! 34 00:01:26,608 --> 00:01:29,000 Chefs don't always get the acknowledgement 35 00:01:29,001 --> 00:01:31,699 that they necessarily deserve. 36 00:01:31,700 --> 00:01:34,876 I wanted to play reference to my Afro-Caribbean culture. 37 00:01:34,877 --> 00:01:36,269 I call it the OG Jerk. 38 00:01:36,270 --> 00:01:38,619 Steak tartare flavored with obiata. 39 00:01:38,620 --> 00:01:41,578 These are beets glazed in a shadow beni epis. 40 00:01:41,579 --> 00:01:44,538 Being on this experience is really special 41 00:01:44,539 --> 00:01:47,323 because I've been showing my point of view 42 00:01:47,324 --> 00:01:48,933 through creativity. 43 00:01:48,934 --> 00:01:51,414 Marcus asked me why I did what I did, and I said, 44 00:01:51,415 --> 00:01:53,590 so that one day I can do what you did for me. 45 00:01:53,591 --> 00:01:56,898 Yeah. And I encourage you all to continue standing on 46 00:01:56,899 --> 00:01:58,726 your soapbox and your platforms. 47 00:01:58,727 --> 00:02:00,989 And I think we'll all support each other in doing it. 48 00:02:00,990 --> 00:02:04,514 It's been a really great, long, extremely emotional ride. 49 00:02:04,515 --> 00:02:08,650 Trying to stay on, you know what I mean, was hard all day. 50 00:02:10,217 --> 00:02:11,566 Your parents should be commended. 51 00:02:12,306 --> 00:02:14,089 Since losing my father, Russell, 52 00:02:14,090 --> 00:02:15,961 I'm working on his determination. 53 00:02:16,658 --> 00:02:19,748 And now, I'm just going to bust my ass even more. 54 00:02:24,796 --> 00:02:27,625 Tonight, it's the finale of Top Chef. 55 00:02:28,409 --> 00:02:31,324 At stake for the winner, the largest prize package 56 00:02:31,325 --> 00:02:33,108 in Top Chefhistory. 57 00:02:33,109 --> 00:02:35,676 The grand prize of a quarter of a million dollars 58 00:02:35,677 --> 00:02:37,591 furnished by Saratoga Spring Water, 59 00:02:37,592 --> 00:02:39,419 the official water of Top Chef, 60 00:02:39,420 --> 00:02:42,422 Delta Sky Miles Diamond Medallion status, 61 00:02:42,423 --> 00:02:46,426 and $125,000 to spend on travel with Delta Airlines, 62 00:02:46,427 --> 00:02:48,602 A feature in Food & WineMagazine, 63 00:02:48,603 --> 00:02:50,560 an appearance at the Food & WineClassic in Aspen, 64 00:02:50,561 --> 00:02:52,693 And for the first time ever, 65 00:02:52,694 --> 00:02:54,608 the winner of Top Chef will headline 66 00:02:54,609 --> 00:02:56,305 their own exclusive dinner 67 00:02:56,306 --> 00:02:58,525 at the historic James Beard House in New York. 68 00:02:58,526 --> 00:03:01,355 And the title of Top Chef. 69 00:03:03,000 --> 00:03:09,074 Watch Online Movies and Series for FREE www.osdb.link/lm 70 00:03:16,196 --> 00:03:17,719 Wow... 71 00:03:26,336 --> 00:03:27,815 Wow. 72 00:03:27,816 --> 00:03:29,687 This is insane. 73 00:03:30,775 --> 00:03:32,690 We're at the Last Supperpainting. 74 00:03:34,431 --> 00:03:37,085 It's just like a moment frozen in time. 75 00:03:37,086 --> 00:03:39,305 You know, he's talented in so many different ways. 76 00:03:39,306 --> 00:03:40,654 Yeah, for sure. 77 00:03:40,655 --> 00:03:43,004 And Da Vinci painted this scene 78 00:03:43,005 --> 00:03:46,137 that's been depicted a million different ways. 79 00:03:46,138 --> 00:03:48,532 And I feel that way a little bit about my food. 80 00:03:49,751 --> 00:03:52,666 People have done Italian food the same way a million times, 81 00:03:52,667 --> 00:03:54,711 but I think it's an important lesson 82 00:03:54,712 --> 00:03:57,801 that like, you can be a little weird and a little quirky, 83 00:03:57,802 --> 00:04:01,501 and that's probably what's going to make you shine. 84 00:04:01,502 --> 00:04:03,504 That's why I'm here today. 85 00:04:04,287 --> 00:04:05,897 I didn't know it was this big. 86 00:04:06,333 --> 00:04:07,681 That's incredible. 87 00:04:07,682 --> 00:04:11,250 Leonardo da Vinci made something spectacular 88 00:04:11,251 --> 00:04:13,208 that's lasted through generations. 89 00:04:13,209 --> 00:04:14,862 And I feel that way about food. 90 00:04:14,863 --> 00:04:17,778 All these things I'm taking from my mom and my grandma, 91 00:04:17,779 --> 00:04:20,955 I don't have children to pass it on to. 92 00:04:20,956 --> 00:04:25,176 And that's very heartwarming for me to share my food 93 00:04:25,177 --> 00:04:27,440 with the world through Top Chef. 94 00:04:27,441 --> 00:04:29,269 That's my legacy. 95 00:04:31,096 --> 00:04:32,793 Both physically and ideologically, 96 00:04:32,794 --> 00:04:35,013 this is a lot bigger than I ever thought it was. 97 00:04:36,406 --> 00:04:38,973 I find it very strange that Judas, 98 00:04:38,974 --> 00:04:41,105 who's the antagonist of this painting, 99 00:04:41,106 --> 00:04:45,545 is the one represented as a dark-skinned person. 100 00:04:45,546 --> 00:04:48,591 Stereotyping has been around for a really long time, 101 00:04:48,592 --> 00:04:53,117 and my mission has been to increase the value 102 00:04:53,118 --> 00:04:55,206 of Black food across the world. 103 00:04:55,207 --> 00:04:57,688 I am ready to get this done. 104 00:04:59,081 --> 00:05:00,778 Well, this was inspiring. 105 00:05:06,131 --> 00:05:07,916 We're here. 106 00:05:16,054 --> 00:05:17,272 Uh-oh. 107 00:05:17,273 --> 00:05:19,361 - Good morning. - Hey, Chefs. 108 00:05:19,362 --> 00:05:22,322 Congratulations on making it to the finale. 109 00:05:23,801 --> 00:05:26,107 One of you is going to walk away with the grand prize 110 00:05:26,108 --> 00:05:31,155 of $250,000, furnished by Saratoga Springwater, 111 00:05:31,156 --> 00:05:33,114 and the title of Top Chef. 112 00:05:33,115 --> 00:05:34,159 Wow. 113 00:05:35,335 --> 00:05:38,249 How was the private viewing of Da Vinci's Last Supper? 114 00:05:38,250 --> 00:05:39,338 It was kind of magical. 115 00:05:39,339 --> 00:05:40,774 Absolutely magical. Yeah. 116 00:05:40,775 --> 00:05:42,645 Da Vinci's creativity knows no limits. 117 00:05:42,646 --> 00:05:44,647 That's what we want to see from you today 118 00:05:44,648 --> 00:05:47,347 for your final meal of the season. 119 00:05:53,048 --> 00:05:55,702 For your last and final challenge of the season, 120 00:05:55,703 --> 00:05:57,312 we want you to simply make us 121 00:05:57,313 --> 00:06:01,577 the best four-course progressive meal of your life. 122 00:06:01,578 --> 00:06:03,100 - No pressure. -No pressure. 123 00:06:03,101 --> 00:06:04,580 No big deal, yeah. 124 00:06:04,581 --> 00:06:05,886 To help you prepare and cook your final meals, 125 00:06:05,887 --> 00:06:07,627 we asked you to choose your sous-chef. 126 00:06:07,628 --> 00:06:10,499 Woop, woop, woop, woop. Hey! 127 00:06:10,500 --> 00:06:12,110 What's up? How you doing, brother? 128 00:06:12,807 --> 00:06:14,634 How you doin'? 129 00:06:14,635 --> 00:06:16,679 I'm back. Like, this is awesome. 130 00:06:16,680 --> 00:06:18,246 If I can't be here myself in the finals, 131 00:06:18,247 --> 00:06:22,337 then it's literally the most perfect next best thing 132 00:06:22,338 --> 00:06:23,686 to be here for Bailey. 133 00:06:23,687 --> 00:06:25,079 Shuai, why'd you choose Paula? 134 00:06:25,080 --> 00:06:27,211 I thought about Paula as a chef a lot 135 00:06:27,212 --> 00:06:28,735 ever since Restaurant Wars, 136 00:06:28,736 --> 00:06:31,520 just how much she sacrificed for all of us 137 00:06:31,521 --> 00:06:33,087 and I wanted someone like that by my side. 138 00:06:33,088 --> 00:06:35,089 - I'm your rock. I got you. -All right. 139 00:06:35,090 --> 00:06:36,525 And Tristen? 140 00:06:36,526 --> 00:06:38,484 Zubair and I kind of vibed in the beginning, 141 00:06:38,485 --> 00:06:40,399 and I thought he was one of the only people 142 00:06:40,400 --> 00:06:41,487 that would understand me on spices. 143 00:06:41,488 --> 00:06:42,879 Hell yeah. 144 00:06:42,880 --> 00:06:44,794 - So, we'll put flavor down. - Yeah. 145 00:06:44,795 --> 00:06:46,796 Now that everyone has their sous-chef, 146 00:06:46,797 --> 00:06:49,190 we're going to give you a little bit of time to menu plan here. 147 00:06:49,191 --> 00:06:50,844 And then you'll have 2,000 euro 148 00:06:50,845 --> 00:06:53,455 to shop at a variety of local markets, 149 00:06:53,456 --> 00:06:56,023 followed by five hours of prep and cook. 150 00:06:56,024 --> 00:06:57,764 Tomorrow, you'll have an additional 151 00:06:57,765 --> 00:06:59,635 two hours to prep and cook before service begins 152 00:06:59,636 --> 00:07:02,203 at Michelin Star Restaurante, Cracco. 153 00:07:02,204 --> 00:07:03,509 Oh. Sick. 154 00:07:03,510 --> 00:07:05,032 You'll be serving us judges 155 00:07:05,033 --> 00:07:08,557 and an impressive lineup of guest diners, 156 00:07:08,558 --> 00:07:10,951 including owner of Restaurante Cracco, 157 00:07:10,952 --> 00:07:13,475 and Michelin Star chef, Carlo Cracco, 158 00:07:13,476 --> 00:07:16,130 chef and owner of Santo Palato in Rome, 159 00:07:16,131 --> 00:07:17,348 Sarah Cicolini. 160 00:07:17,349 --> 00:07:19,699 - Oh, my God. - No pressure. 161 00:07:19,700 --> 00:07:21,048 And your guest judge, 162 00:07:21,049 --> 00:07:23,485 three Michelin Star chef, Clare Smith. 163 00:07:23,486 --> 00:07:24,792 Wow. 164 00:07:25,270 --> 00:07:28,664 All right, chefs, good luck, and get to menu planning. 165 00:07:28,665 --> 00:07:30,144 - We'll see you later. - Good luck. 166 00:07:30,145 --> 00:07:31,538 Thank you. 167 00:07:32,887 --> 00:07:34,888 All right. 168 00:07:34,889 --> 00:07:36,933 This is the most important cook, 169 00:07:36,934 --> 00:07:38,805 possibly of my whole entire life. 170 00:07:38,806 --> 00:07:40,415 - Good to see you. - You too, brother. 171 00:07:40,416 --> 00:07:42,069 Let's get you this win. 172 00:07:42,070 --> 00:07:43,636 This whole menu is about 173 00:07:43,637 --> 00:07:45,507 progressing Afro-Caribbean cuisine... 174 00:07:45,508 --> 00:07:47,117 Mm-hmm. I love that. 175 00:07:47,118 --> 00:07:48,989 ...and a little history lesson a little bit as well. 176 00:07:48,990 --> 00:07:50,860 I have a pretty good grasp on what I want to do. 177 00:07:50,861 --> 00:07:51,992 Awesome. 178 00:07:51,993 --> 00:07:53,646 I'm going to do Chinese techniques 179 00:07:53,647 --> 00:07:56,083 and dishes that I feel like 180 00:07:56,084 --> 00:07:57,563 that's influenced me 181 00:07:57,564 --> 00:07:59,216 or just some of my favorite things that I have had. 182 00:07:59,217 --> 00:08:00,740 Love that. 183 00:08:00,741 --> 00:08:02,872 I want to keep it a little quirky, as they say. 184 00:08:02,873 --> 00:08:04,700 - Perfect, perfect. -And fun. 185 00:08:04,701 --> 00:08:08,661 The whole vibe is giro stravagante, 186 00:08:08,662 --> 00:08:13,622 and so I want it to be super whimsical, creative. 187 00:08:13,623 --> 00:08:16,625 I kind of want to feature different artisans 188 00:08:16,626 --> 00:08:20,716 and chefs that have influenced who I am. 189 00:08:20,717 --> 00:08:23,153 Italy tried to invade Ethiopia. 190 00:08:23,154 --> 00:08:25,939 I want to give that little nod to that bit of history, 191 00:08:25,940 --> 00:08:27,941 so I want to do something called "dorengo." 192 00:08:27,942 --> 00:08:29,986 - Dorengo is short for doro wat. - Doro wat. 193 00:08:29,987 --> 00:08:32,685 Which is the national dish of Ethiopia. 194 00:08:32,686 --> 00:08:34,774 And then there's a northern Italian, 195 00:08:34,775 --> 00:08:37,603 southern French dish called chicken marengo. 196 00:08:37,604 --> 00:08:39,909 The next one, oxtail Milanese. 197 00:08:39,910 --> 00:08:44,000 Risotto Milanese and ossobuco is a staple dish here, 198 00:08:44,001 --> 00:08:46,786 but I am going to use oxtail, 199 00:08:46,787 --> 00:08:48,396 which I think is the poster child 200 00:08:48,397 --> 00:08:49,919 for Trinidadian cuisine. 201 00:08:49,920 --> 00:08:51,094 Make it really Caribbean-flavored. 202 00:08:51,095 --> 00:08:52,574 - Beautiful. - We're in Italy 203 00:08:52,575 --> 00:08:53,967 and we have to do some pasta, right? 204 00:08:53,968 --> 00:08:54,968 Yes! 205 00:08:54,969 --> 00:08:56,709 I want to make a raviolo, 206 00:08:56,710 --> 00:08:59,320 but I want to have it taste like soup dumpling. 207 00:08:59,321 --> 00:09:00,930 Oh, my God, I love that. 208 00:09:00,931 --> 00:09:02,845 The third course, I was doing research in Milan, 209 00:09:02,846 --> 00:09:04,543 and I think about ossobuco, 210 00:09:04,544 --> 00:09:07,154 and my mom makes this delicious tangcu [indistinct], 211 00:09:07,155 --> 00:09:10,418 which is like sweet and sour pork ribs instead of polenta. 212 00:09:10,419 --> 00:09:12,333 I'm just going to do a little southern-ass grits. 213 00:09:12,334 --> 00:09:13,813 Yes! Love that! 214 00:09:13,814 --> 00:09:17,947 Second course, I want to make anolini alpini. 215 00:09:17,948 --> 00:09:20,689 -Cute. -Third course is 216 00:09:20,690 --> 00:09:22,865 the blackened redfish. 217 00:09:22,866 --> 00:09:25,085 All right, now dessert time. 218 00:09:25,086 --> 00:09:27,827 It's part tiramisu, part zucca, 219 00:09:27,828 --> 00:09:30,003 - like pasta... - Cute. 220 00:09:30,004 --> 00:09:32,005 ...and then it's made with pizzelle cookies. 221 00:09:32,006 --> 00:09:33,833 -Cool. -I have a dessert. 222 00:09:33,834 --> 00:09:35,269 I call it truffle roots. 223 00:09:35,270 --> 00:09:36,966 It's basically a carrot cake. No carrots. 224 00:09:36,967 --> 00:09:38,141 Okay. 225 00:09:38,142 --> 00:09:39,665 But using parsnips, and then just like 226 00:09:39,666 --> 00:09:41,667 a little coconut milk veil on top. 227 00:09:41,668 --> 00:09:43,016 This sounds amazing, man. 228 00:09:43,017 --> 00:09:44,495 - I love this. -That's it. 229 00:09:44,496 --> 00:09:46,280 One of my favorite desserts 230 00:09:46,281 --> 00:09:47,760 is the ambrosia salad. 231 00:09:47,761 --> 00:09:50,545 I would have never thought you were like that, 232 00:09:50,546 --> 00:09:51,938 but it's okay! 233 00:09:51,939 --> 00:09:53,548 I feel like that's so me, because it's like, 234 00:09:53,549 --> 00:09:55,550 it's trashy, but it's like something that's playful. 235 00:09:55,551 --> 00:09:56,986 Yeah. 236 00:09:56,987 --> 00:09:58,248 Let's make this the cutest meal ever, girl! 237 00:09:58,249 --> 00:10:00,207 - Let's do it! - I'm in the mood! 238 00:10:00,208 --> 00:10:01,601 Let's go. 239 00:10:05,256 --> 00:10:06,909 - Let's go to pesce. - Belt check. 240 00:10:06,910 --> 00:10:08,695 -Find us some seafood. -Yes. 241 00:10:10,305 --> 00:10:13,046 I'm so happy. Look at us. Look at us! 242 00:10:13,047 --> 00:10:15,004 - Woo! - Look at us! 243 00:10:15,005 --> 00:10:17,051 -Okay, let's go. -Ciao! 244 00:10:18,574 --> 00:10:19,879 Ooh, look at those fishes. 245 00:10:19,880 --> 00:10:22,098 Oh, wow. Look at those things. 246 00:10:22,099 --> 00:10:23,230 Ooh. 247 00:10:23,231 --> 00:10:24,797 This smells like the ocean. 248 00:10:24,798 --> 00:10:26,407 And you already know this is a good spot. 249 00:10:26,408 --> 00:10:27,756 - Like that? - Yeah. 250 00:10:27,757 --> 00:10:29,192 For the first course, I'm planning on 251 00:10:29,193 --> 00:10:30,585 making a panipuri. 252 00:10:30,586 --> 00:10:32,195 It's my favorite bite in the whole entire world. 253 00:10:32,196 --> 00:10:34,807 It's so much punch. One single bite. 254 00:10:34,808 --> 00:10:36,678 Oh, my God. That's gonna be so good. 255 00:10:36,679 --> 00:10:40,203 My eye is immediately caught by the scarlet red shrimp. 256 00:10:40,204 --> 00:10:43,772 Just glowing red. So, why not? You know? 257 00:10:43,773 --> 00:10:44,904 Yep. All of it. 258 00:10:44,905 --> 00:10:47,821 Whoa. Shuai's spendin', dog. 259 00:10:48,822 --> 00:10:49,909 What do we think, fam? 260 00:10:49,910 --> 00:10:51,432 They are very small. 261 00:10:51,433 --> 00:10:52,955 So, I kind of think we go big. 262 00:10:52,956 --> 00:10:54,696 - Okay. - For the first course, 263 00:10:54,697 --> 00:10:57,438 I am going to be making a polpo e mozz. 264 00:10:57,439 --> 00:11:00,136 It will be this beautiful grilled octopus 265 00:11:00,137 --> 00:11:04,227 and mozzarella inspired by my first line cooking job 266 00:11:04,228 --> 00:11:07,100 at an Izakaya-style restaurant, Yusho. 267 00:11:07,101 --> 00:11:08,971 - How many do you want? - 50. 268 00:11:08,972 --> 00:11:12,322 People say, you know, you're not supposed to mix cheese 269 00:11:12,323 --> 00:11:13,759 and seafood together, 270 00:11:13,760 --> 00:11:16,762 but rules are meant to be broken sometimes. 271 00:11:16,763 --> 00:11:18,764 Let's look at some of the other stuff. 272 00:11:18,765 --> 00:11:20,766 -The baccala? -Yes. 273 00:11:20,767 --> 00:11:22,376 Oh, those are salted before? 274 00:11:22,377 --> 00:11:24,030 Oh, I want this then. I want this. Yeah, yeah, yeah. 275 00:11:24,031 --> 00:11:27,294 My first course is going to be baccala mbongo, 276 00:11:27,295 --> 00:11:32,342 and I am on a hell-bent mission to find really good-quality cod. 277 00:11:32,343 --> 00:11:35,433 Okay, last. This, please. 278 00:11:36,043 --> 00:11:38,087 -I love monkfish. -I do, too. 279 00:11:38,088 --> 00:11:40,133 The monkfish looks so good, I can't ignore it. 280 00:11:40,134 --> 00:11:42,135 We're gonna roll them all, we're gonna slice them all, 281 00:11:42,136 --> 00:11:43,876 see what's the best of the texture. 282 00:11:43,877 --> 00:11:45,486 - Hell yeah. -Now, I'm torn on 283 00:11:45,487 --> 00:11:48,402 the direction I want to go, but as a cook, 284 00:11:48,403 --> 00:11:50,621 when you see great ingredients, all you want to do is cook them. 285 00:11:50,622 --> 00:11:53,277 And that's it. Don't sell me anything else, please. 286 00:11:53,800 --> 00:11:55,670 Woo, girl! You're about to eat well. 287 00:11:55,671 --> 00:11:56,977 Grazie. 288 00:12:01,895 --> 00:12:04,027 I really wanna hit up the open-air market. 289 00:12:04,506 --> 00:12:06,594 So, that's gonna be our big produce haul. 290 00:12:06,595 --> 00:12:08,074 Yeah. 291 00:12:08,075 --> 00:12:10,730 Doing a little market shopping in Milan. 292 00:12:14,690 --> 00:12:16,778 Soy sauce, oyster sauce. 293 00:12:16,779 --> 00:12:18,127 You want to do a round first? 294 00:12:18,128 --> 00:12:19,825 Yeah, maybe just a little look-see. 295 00:12:19,826 --> 00:12:21,218 Let's do this. 296 00:12:22,742 --> 00:12:24,046 Oh, yeah. 297 00:12:24,047 --> 00:12:25,352 I didn't think I was gonna find these. 298 00:12:25,353 --> 00:12:26,614 Perfect. 299 00:12:26,615 --> 00:12:28,485 We're still missing cilantro. 300 00:12:28,486 --> 00:12:29,704 cilantro? 301 00:12:29,705 --> 00:12:30,966 Si, si, si, I have it. 302 00:12:30,967 --> 00:12:32,707 Y'all taking all the cilantro? 303 00:12:32,708 --> 00:12:34,317 Y'all! 304 00:12:34,318 --> 00:12:35,884 That's enough, though, that's enough, that's enough. 305 00:12:35,885 --> 00:12:38,365 I love the very multicultural finalists 306 00:12:38,366 --> 00:12:39,845 that have made it here to Milan. 307 00:12:39,846 --> 00:12:41,411 Four courses of cilantro tasting? 308 00:12:41,412 --> 00:12:42,804 Well. 309 00:12:42,805 --> 00:12:44,806 With Shuai, the judges always really love 310 00:12:44,807 --> 00:12:46,199 the depth of flavor that he can get. 311 00:12:46,200 --> 00:12:47,678 Do you have four courses of daikon? 312 00:12:47,679 --> 00:12:48,810 Wouldn't you like to know? 313 00:12:48,811 --> 00:12:50,899 He is a force. 314 00:12:50,900 --> 00:12:52,683 Uh, 315 00:12:52,684 --> 00:12:54,120 I think if we have five of these. 316 00:12:54,121 --> 00:12:55,948 - Yeah. - And they look really nice. 317 00:12:55,949 --> 00:12:57,732 - Grazie. -Bailey's a beast. 318 00:12:57,733 --> 00:13:00,866 I was gonna make 1,200 grams worth of pasta, I think. 319 00:13:00,867 --> 00:13:02,476 She's an Italian queen. 320 00:13:02,477 --> 00:13:04,826 She makes Italian food that I've never seen done before. 321 00:13:04,827 --> 00:13:08,787 Well, well, well. Did you see all the plantains? 322 00:13:08,788 --> 00:13:10,440 Maybe. 323 00:13:10,441 --> 00:13:13,704 Tristen weaves these beautiful stories with his food, 324 00:13:13,705 --> 00:13:15,054 with the ingredients he uses, 325 00:13:15,055 --> 00:13:17,926 and he's very incredible at doing it. 326 00:13:17,927 --> 00:13:19,928 - All right, let's boogie. - Ciao. 327 00:13:19,929 --> 00:13:22,452 It's pretty surreal to think that at the end 328 00:13:22,453 --> 00:13:24,847 of the day tomorrow, someone will be Top Chef. 329 00:13:26,066 --> 00:13:27,807 I want to beat everyone. 330 00:13:36,598 --> 00:13:37,946 There it is. 331 00:13:37,947 --> 00:13:40,167 - Thanks. Buongiorno. - Grazie. 332 00:13:41,908 --> 00:13:43,082 - Here? - Yep, here, here, here. 333 00:13:43,083 --> 00:13:44,474 - Here? - Yup. 334 00:13:44,475 --> 00:13:45,736 Oh, well, I guess we're here then. 335 00:13:45,737 --> 00:13:47,129 Prep list for today. 336 00:13:47,130 --> 00:13:49,132 All right, boo boo, let's get it. 337 00:13:49,959 --> 00:13:51,178 Oh, I broke the cutting board. 338 00:13:51,569 --> 00:13:54,442 - Calm down, Massimo. -Sorry. 339 00:13:55,008 --> 00:13:56,312 Woo. 340 00:13:56,313 --> 00:13:57,618 I'm going full speed on veg. 341 00:13:57,619 --> 00:13:59,968 - Lots of spices, Zub. - Yes, chef. 342 00:13:59,969 --> 00:14:02,231 Paula, it's like Restaurant Wars all over again. 343 00:14:02,232 --> 00:14:04,320 I'm cleaning seafood. 344 00:14:04,321 --> 00:14:06,149 You're doing everything else. 345 00:14:07,107 --> 00:14:08,672 For the second course, I'm planning on making 346 00:14:08,673 --> 00:14:12,111 pork and king crab soup dumpling raviolo. 347 00:14:12,112 --> 00:14:13,591 It's kind of Italian, it's kind of Chinese. 348 00:14:14,723 --> 00:14:16,376 I think it's gonna be awesome. 349 00:14:16,377 --> 00:14:19,032 Or I'll never be allowed back in Italy or China ever again. 350 00:14:20,076 --> 00:14:21,511 Black vinegar, I believe is this one, chef? 351 00:14:21,512 --> 00:14:23,774 -Yas, queen. - Yas. 352 00:14:23,775 --> 00:14:27,343 For the third course, I'm making tangcu ossobuco. 353 00:14:27,344 --> 00:14:30,999 It's gonna be served on some southern-style cheesy-ass grits. 354 00:14:31,000 --> 00:14:32,653 One of my favorite things growing up 355 00:14:32,654 --> 00:14:35,351 my grandma made for me is sweet and sour pork rib. 356 00:14:35,352 --> 00:14:38,006 The sweet and sour sauce is made with Chinese black vinegar 357 00:14:38,007 --> 00:14:40,008 and soy sauce, lightly sweet, 358 00:14:40,009 --> 00:14:41,880 and it works so well with braised meats. 359 00:14:41,881 --> 00:14:43,707 Fantastic. 360 00:14:43,708 --> 00:14:44,926 Smells like a wet dog. 361 00:14:46,363 --> 00:14:49,931 For today, the main focus is the braised ossobuco, 362 00:14:49,932 --> 00:14:52,847 doing the stocks, and make the dessert. 363 00:14:52,848 --> 00:14:55,719 We need to make sure everything that has gelatin 364 00:14:55,720 --> 00:14:57,025 is setting overnight. 365 00:14:57,026 --> 00:14:58,374 It takes a long time. 366 00:14:58,375 --> 00:15:00,769 That should be done, like, tomorrow. 367 00:15:01,639 --> 00:15:02,771 Corner, corner, corner. 368 00:15:03,554 --> 00:15:05,120 I'm making the pasta dough today 369 00:15:05,121 --> 00:15:07,993 because I have not made this filling before. 370 00:15:07,994 --> 00:15:11,561 The second course will be anolini alpini, 371 00:15:11,562 --> 00:15:15,565 porcini-filled pasta with brown butter pecan. 372 00:15:15,566 --> 00:15:18,742 This is a dish that draws inspiration from 373 00:15:18,743 --> 00:15:20,353 the mountains of Canada. 374 00:15:20,354 --> 00:15:24,052 It's like we were in the Alps of Canada, 375 00:15:24,053 --> 00:15:25,793 and now we're in the Italian Alps. 376 00:15:25,794 --> 00:15:29,318 Having never made it before, it has to be pretty special. 377 00:15:29,319 --> 00:15:31,581 I'll see you soon, my friend. 378 00:15:31,582 --> 00:15:33,235 I'm just cleaning the chicken, 379 00:15:33,236 --> 00:15:34,671 - getting them ready for stock. -Great. 380 00:15:34,672 --> 00:15:36,064 Fish looks nice. 381 00:15:36,065 --> 00:15:37,587 -Yeah? -My third course is 382 00:15:37,588 --> 00:15:39,415 sort of a nod to Sarah Grueneberg. 383 00:15:39,416 --> 00:15:41,591 I will be making blackened orata 384 00:15:41,592 --> 00:15:44,116 because of her upbringing in Houston, 385 00:15:44,117 --> 00:15:46,074 fishing with her grandfather. 386 00:15:46,075 --> 00:15:47,597 - Isn't she cute? -Yeah. 387 00:15:47,598 --> 00:15:49,556 - Bye. - Bye. 388 00:15:49,557 --> 00:15:51,906 What else do you need, chef? How are you looking? 389 00:15:51,907 --> 00:15:55,692 Good. I'm going to start working on my doro wat dish. 390 00:15:55,693 --> 00:15:58,434 The second course is going to be the mashup 391 00:15:58,435 --> 00:16:03,091 of polo dorengo and doro wat from Ethiopia 392 00:16:03,092 --> 00:16:04,875 with an injera shrimp toast. 393 00:16:04,876 --> 00:16:09,969 I'm essentially trying to uncolonize colonized dishes, so. 394 00:16:10,491 --> 00:16:12,796 After that, it's going to be my oxtail Milanese, 395 00:16:12,797 --> 00:16:14,537 paying tribute to both the Caribbean 396 00:16:14,538 --> 00:16:17,540 and the national dish of Milan. 397 00:16:17,541 --> 00:16:19,499 There's rum, there's tamarind, there's red wine, 398 00:16:19,500 --> 00:16:20,762 there's chilies. 399 00:16:22,068 --> 00:16:24,025 What is that? 400 00:16:25,419 --> 00:16:27,115 Is Tristen trying to murder us? 401 00:16:27,116 --> 00:16:29,031 Yeah, they're just trying to take us out. 402 00:16:30,032 --> 00:16:31,554 Spices. 403 00:16:32,861 --> 00:16:34,470 - Oxtail's in. -Oxtail's in. Heard. 404 00:16:34,471 --> 00:16:36,169 Three hours, 30 minutes, guys. 405 00:16:36,647 --> 00:16:38,822 Hey, chefs. How's it going? 406 00:16:38,823 --> 00:16:40,172 - Hi, Tom. - Hey, chef. 407 00:16:40,173 --> 00:16:41,869 - Hey, Bailey. - Hi. 408 00:16:41,870 --> 00:16:44,132 -What are you making? - I wanted to create a menu 409 00:16:44,133 --> 00:16:45,742 that consists of all the people 410 00:16:45,743 --> 00:16:50,008 and places that have inspired me on my cooking journey. 411 00:16:50,009 --> 00:16:51,487 And are you doing dessert? 412 00:16:51,488 --> 00:16:54,664 Yeah. It is going to be a torta di pizzelle. 413 00:16:54,665 --> 00:16:58,233 I'm going to layer it with mascarpone and zucca filling, 414 00:16:58,234 --> 00:17:00,366 making a little ice cream to go with that. 415 00:17:00,367 --> 00:17:02,673 - Nice. Good luck. - Thank you, chef. 416 00:17:03,718 --> 00:17:05,284 - Hey, Tristen. - Hey, chef. What's going on? 417 00:17:05,285 --> 00:17:07,025 - Zubair, how are you? - How are you doing? 418 00:17:07,026 --> 00:17:08,330 - Good. - Good, good, good. 419 00:17:08,331 --> 00:17:10,071 So, let's talk about your menu. 420 00:17:10,072 --> 00:17:12,334 I got discredited a lot, like, 421 00:17:12,335 --> 00:17:13,596 trying to do my own stuff in, 422 00:17:13,597 --> 00:17:15,511 like, my classical training places. 423 00:17:15,512 --> 00:17:19,863 But this menu is basically just trying to bridge that gap. 424 00:17:19,864 --> 00:17:22,475 Roots are a really big thing in Afro-Caribbean. 425 00:17:22,476 --> 00:17:24,607 So, for dessert, we're going to be doing 426 00:17:24,608 --> 00:17:26,305 essentially like a carrot cake, 427 00:17:26,306 --> 00:17:27,523 but we're switching out the carrots 428 00:17:27,524 --> 00:17:29,177 for different types of roots. 429 00:17:29,178 --> 00:17:35,183 Doing a plantain miso sauce and a ice cream using cassareep. 430 00:17:35,184 --> 00:17:36,445 Awesome. All right. 431 00:17:36,446 --> 00:17:37,707 I'll let you guys get back to it. 432 00:17:37,708 --> 00:17:39,100 - Thank you, chef. - Good luck. 433 00:17:39,101 --> 00:17:40,667 - Appreciate it. - Thank you. 434 00:17:40,668 --> 00:17:42,582 - Hello, chef. - How's it going? 435 00:17:42,583 --> 00:17:45,324 I'm just happy to be able to share this meal with y'all. 436 00:17:45,325 --> 00:17:47,021 So, let's talk about the meal. 437 00:17:47,022 --> 00:17:49,589 It's my style of food, which is Chinese, but it's not really. 438 00:17:49,590 --> 00:17:51,417 It's just dishes and food and recipes 439 00:17:51,418 --> 00:17:53,419 that inspired me throughout my whole entire career. 440 00:17:53,420 --> 00:17:57,118 You know? Panipuri and, like, grits and stuff like that. 441 00:17:57,119 --> 00:18:01,166 We're going to do an ambrosia for the last course. 442 00:18:01,167 --> 00:18:02,472 I hear it's making a comeback. 443 00:18:03,082 --> 00:18:05,126 -Barely. - Awesome. 444 00:18:05,127 --> 00:18:08,042 But, no, I really love to have fun while I'm cooking 445 00:18:08,043 --> 00:18:09,870 because I think you can taste it in the food. 446 00:18:09,871 --> 00:18:11,568 - Good luck. -Thank you, chef. 447 00:18:12,482 --> 00:18:15,005 Okay, chefs. This is for the finalists only. 448 00:18:15,006 --> 00:18:17,269 After you're done prepping, meet me at Residenza Vignale. 449 00:18:17,270 --> 00:18:18,661 We'll have a little downtime. 450 00:18:18,662 --> 00:18:20,576 - Ah! - We'll see you there. 451 00:18:20,577 --> 00:18:22,101 Awesome, chef. 452 00:18:29,108 --> 00:18:32,545 I'm just layering the braising jus back into the meat, 453 00:18:32,546 --> 00:18:34,024 and this will help it stick together. 454 00:18:34,025 --> 00:18:37,290 It'll look like a little piece of ossobucco. 455 00:18:38,073 --> 00:18:40,422 Tomorrow, these should just jiggle just enough, 456 00:18:40,423 --> 00:18:41,728 just like me. 457 00:18:41,729 --> 00:18:44,426 -45 minutes. -45. 458 00:18:44,427 --> 00:18:46,299 Right behind. 459 00:18:46,908 --> 00:18:49,692 -Porcinis are so good. -It's good? 460 00:18:49,693 --> 00:18:51,259 Taste. 461 00:18:51,260 --> 00:18:53,087 I think I'm gonna add just a little porcini powder to it. 462 00:18:53,088 --> 00:18:54,349 Oh, my God. Girl. 463 00:18:54,350 --> 00:18:55,655 I'm about to start cranking this fish. 464 00:18:55,656 --> 00:18:57,265 I'm going to marinate it a little bit. 465 00:18:57,266 --> 00:18:58,440 -Awesome. - For my first course, 466 00:18:58,441 --> 00:18:59,876 I'm not entirely sure 467 00:18:59,877 --> 00:19:02,401 if I want to go with monkfish or cod. 468 00:19:02,402 --> 00:19:04,881 So, I'm going to treat them the same exact way. 469 00:19:04,882 --> 00:19:06,361 So, I've marinated it, 470 00:19:06,362 --> 00:19:08,972 and now I am just rolling it to hold the shape. 471 00:19:08,973 --> 00:19:11,975 And I'm leaving the cooking on all the fish to test tomorrow. 472 00:19:11,976 --> 00:19:15,196 So, I will either be in a really great position 473 00:19:15,197 --> 00:19:16,676 or a really sh-- position. 474 00:19:16,677 --> 00:19:18,286 - You put it back here, right? -Yep. 475 00:19:18,287 --> 00:19:20,681 Eight minutes, 45 seconds, guys. 476 00:19:23,684 --> 00:19:25,815 Veg is pickling. You're working prepared chard. 477 00:19:25,816 --> 00:19:27,295 Yep. 478 00:19:27,296 --> 00:19:30,080 I'm just hoping that we've set everything up 479 00:19:30,081 --> 00:19:33,954 well enough that we can execute each dish perfectly. 480 00:19:33,955 --> 00:19:35,042 Pasta. 481 00:19:35,043 --> 00:19:36,348 I'll just steam it straight 482 00:19:36,349 --> 00:19:37,523 in that thing tomorrow. 483 00:19:37,524 --> 00:19:39,220 We'll just full steam, no heat. 484 00:19:39,221 --> 00:19:40,830 For tomorrow's cook, 485 00:19:40,831 --> 00:19:43,572 the only thing I'm really worried about is the raviolo. 486 00:19:43,573 --> 00:19:45,748 Soup dumpling's always been my Everest, 487 00:19:45,749 --> 00:19:48,186 so I'll just keep climbing that mountain. 488 00:19:48,187 --> 00:19:49,492 Yeah! 489 00:19:50,145 --> 00:19:51,972 - You're amazing. I love you. -Thank you. 490 00:19:51,973 --> 00:19:53,669 - Thank you so much. - We're gonna rock tomorrow. 491 00:19:53,670 --> 00:19:55,497 - Don't even worry. - My heart and soul. 492 00:19:55,498 --> 00:19:57,238 Let's go see what Tom has tonight. 493 00:19:58,719 --> 00:20:00,067 What a day. 494 00:20:00,068 --> 00:20:01,852 Playtime's over. 495 00:20:19,130 --> 00:20:21,044 - How's the truffle? -It smells nice. 496 00:20:21,045 --> 00:20:22,655 Look at this beautiful chicory. 497 00:20:22,656 --> 00:20:24,919 I think it's done. 498 00:20:27,574 --> 00:20:31,316 - Oh, my God. - Oh, wow. 499 00:20:31,317 --> 00:20:32,926 Hey, folks. 500 00:20:32,927 --> 00:20:34,057 Uh-oh. 501 00:20:34,058 --> 00:20:35,276 We're just finishing up dinner. 502 00:20:35,277 --> 00:20:36,799 No, stop it. 503 00:20:36,800 --> 00:20:39,019 So, why don't you guys go sit down at the table, 504 00:20:39,020 --> 00:20:40,412 start noshing. 505 00:20:40,413 --> 00:20:42,544 It's a once in a lifetime experience, right? 506 00:20:42,545 --> 00:20:44,329 When's the next time I'm ever going to have 507 00:20:44,330 --> 00:20:48,072 this intimate dinner cooked by Tom, Kristen, and Gail? 508 00:20:48,812 --> 00:20:50,117 Ah. 509 00:20:50,118 --> 00:20:51,771 This is way better than going to a restaurant. 510 00:20:51,772 --> 00:20:55,296 It didn't seem so-- so finale real until today. 511 00:20:55,297 --> 00:20:56,429 Yeah. 512 00:20:57,125 --> 00:20:58,952 - Oh, my God. -Oh, hey. 513 00:20:58,953 --> 00:21:01,128 Clearance for some tortellini in brodo with white truffle. 514 00:21:01,129 --> 00:21:03,304 - Oh, my God. -It doesn't feel right 515 00:21:03,305 --> 00:21:05,176 that you're serving me right now. 516 00:21:05,873 --> 00:21:08,962 - Some porchetta. -Wow, that is gorgeous. 517 00:21:08,963 --> 00:21:09,876 Roasted veg. 518 00:21:09,877 --> 00:21:11,573 Oh, my gosh, yum. 519 00:21:11,574 --> 00:21:14,010 Puntarelle, anchovy, and chicory salad. 520 00:21:14,011 --> 00:21:15,447 Simple, simple, simple. 521 00:21:15,448 --> 00:21:17,013 -Gorge. -Thank you. 522 00:21:17,014 --> 00:21:18,363 You're welcome. 523 00:21:18,364 --> 00:21:19,625 Yum. 524 00:21:19,626 --> 00:21:21,235 -Mm. - That's delicious. 525 00:21:21,236 --> 00:21:23,324 So, how are you guys feeling? Prep day went well? 526 00:21:23,325 --> 00:21:24,804 Prep day was good. 527 00:21:24,805 --> 00:21:26,806 - I feel great. - For the most part, yeah. 528 00:21:26,807 --> 00:21:28,329 Had you been to Milan before? 529 00:21:28,330 --> 00:21:30,810 No, the northmost I've been is Emilia-Romagna. 530 00:21:30,811 --> 00:21:34,553 I didn't get on a plane until I was like 20. 531 00:21:34,554 --> 00:21:35,815 It's amazing. 532 00:21:35,816 --> 00:21:37,991 The energy that you guys brought, 533 00:21:37,992 --> 00:21:40,863 and I'd say this without an ounce of smoke blowing. 534 00:21:40,864 --> 00:21:42,648 First day you walked in the kitchen, 535 00:21:42,649 --> 00:21:44,171 the three of us turned to each other and were like, 536 00:21:44,172 --> 00:21:45,738 "They've got the juju." 537 00:21:45,739 --> 00:21:47,827 We are truly getting to know you by your food, 538 00:21:47,828 --> 00:21:50,395 but also your personalities are just, 539 00:21:50,396 --> 00:21:53,049 they're there every single time that you show up in front of us, 540 00:21:53,050 --> 00:21:55,878 and it's been really such a joy to get to know you that way. 541 00:21:55,879 --> 00:21:57,663 I like to keep it humble, 542 00:21:57,664 --> 00:22:00,187 but I'm also really proud of what I've accomplished 543 00:22:00,188 --> 00:22:01,754 to get me here. 544 00:22:01,755 --> 00:22:04,365 I think I'm able to say to myself with confidence 545 00:22:04,366 --> 00:22:05,671 that I deserve to be here. 546 00:22:05,672 --> 00:22:08,108 Look at that. That is gorgeous. 547 00:22:08,109 --> 00:22:10,937 It's just a simple poached pear crostata. 548 00:22:10,938 --> 00:22:12,896 Everybody's going to change their dessert. 549 00:22:14,550 --> 00:22:16,072 After this many seasons, 550 00:22:16,073 --> 00:22:17,509 it's still very exciting every single time? 551 00:22:17,510 --> 00:22:19,032 -Absolutely. - Yeah? 552 00:22:19,033 --> 00:22:21,208 I get to mentor, in a way, a bunch of young people. 553 00:22:21,209 --> 00:22:24,733 My book, Why I Cook, there's several reasons in there 554 00:22:24,734 --> 00:22:26,910 for why I do, and I love doing this. 555 00:22:27,433 --> 00:22:30,522 It's so amazing when you can be around so many people 556 00:22:30,523 --> 00:22:34,221 who have the same exact goal, especially now in restaurants. 557 00:22:34,222 --> 00:22:35,918 - Yeah. -You make that happen. 558 00:22:35,919 --> 00:22:37,529 You hire the people that want to be there. 559 00:22:37,530 --> 00:22:39,269 You inspire them to be there. 560 00:22:39,270 --> 00:22:41,228 When I worked at Rakel, which was Thomas Keller's restaurant 561 00:22:41,229 --> 00:22:43,186 in New York, the conversation in the kitchen was never about 562 00:22:43,187 --> 00:22:45,058 what movie did you see, what bar are you going to? 563 00:22:45,059 --> 00:22:46,886 - Of course. - It was food. 564 00:22:46,887 --> 00:22:48,540 - It was always food. - All we talked about was food. 565 00:22:48,541 --> 00:22:50,150 So you have to foster that, I think. 566 00:22:50,151 --> 00:22:51,673 Yeah. 567 00:22:51,674 --> 00:22:53,240 Well, I've got to say, it's been really fantastic 568 00:22:53,241 --> 00:22:54,546 getting to know you and spending some time having dinner. 569 00:22:54,547 --> 00:22:56,069 Thank you for having us. 570 00:22:56,070 --> 00:22:57,810 Good luck tomorrow. We're rooting for all of you. 571 00:22:57,811 --> 00:22:59,421 Yeah, we really are. We're really proud of you. 572 00:23:09,997 --> 00:23:12,259 It's the last day of Top Chef. 573 00:23:12,260 --> 00:23:14,392 There's a little bit of senioritis going on, 574 00:23:14,393 --> 00:23:15,828 the last day of school, 575 00:23:15,829 --> 00:23:18,221 but you know on the last day of this school, 576 00:23:18,222 --> 00:23:19,919 it's going to change your life forever. 577 00:23:19,920 --> 00:23:21,137 Woo! 578 00:23:21,138 --> 00:23:22,487 Let's get this sh-- going. 579 00:23:22,488 --> 00:23:24,751 Let's do it, guys. Final cook. 580 00:23:25,229 --> 00:23:26,578 Yeah! 581 00:23:26,579 --> 00:23:28,449 -Chef! - Hey, girl. 582 00:23:28,450 --> 00:23:30,103 - Let's do it! - A lot of energy, 583 00:23:30,104 --> 00:23:31,757 - a lot of focus, baby. -All right, boo-boo. 584 00:23:31,758 --> 00:23:33,454 - I need you today. - Let's go, let's go. 585 00:23:33,455 --> 00:23:35,108 All right, first course is gonna be the cod or the monkfish. 586 00:23:35,109 --> 00:23:36,718 I'm going to see which one is good. 587 00:23:36,719 --> 00:23:38,459 I need you to start working on the cake. 588 00:23:38,460 --> 00:23:39,939 Got you, got you. 589 00:23:39,940 --> 00:23:41,549 This is the mbungo and the doro wat. 590 00:23:41,550 --> 00:23:42,942 Running. Woo-hoo! 591 00:23:42,943 --> 00:23:45,598 Hot, hot, hot. It's very hot. 592 00:23:46,294 --> 00:23:48,295 How are we feeling on time today, Bailey? 593 00:23:48,296 --> 00:23:50,515 It's going to be a push, but we know that. 594 00:23:50,516 --> 00:23:51,821 We're gonna crush, don't worry. 595 00:23:52,387 --> 00:23:56,346 First thing I want you to do is just to get grits on. 596 00:23:56,347 --> 00:23:57,652 Yes. 597 00:23:57,653 --> 00:24:00,133 And I am getting the filling done 598 00:24:00,134 --> 00:24:01,744 for my raviolos. 599 00:24:02,528 --> 00:24:05,138 Oh, hello. Meat jello. 600 00:24:05,139 --> 00:24:06,444 Set very nicely, 601 00:24:06,445 --> 00:24:08,010 - so I'm very happy with that. -Yes! 602 00:24:08,011 --> 00:24:09,751 The most difficult thing for me to pull off today 603 00:24:09,752 --> 00:24:11,405 is definitely that raviolo. 604 00:24:11,406 --> 00:24:13,755 I don't want it to melt until you steam the dumplings. 605 00:24:13,756 --> 00:24:16,454 I need the dough steamed correctly. 606 00:24:16,455 --> 00:24:18,107 I want to make a really big one 607 00:24:18,108 --> 00:24:19,761 because I want to put as much soup in there as possible. 608 00:24:19,762 --> 00:24:23,374 It's-a big meatball. Okay, don't put that on TV. 609 00:24:24,201 --> 00:24:29,249 I am making tiramisu pizzele cake with a zucca filling, 610 00:24:29,250 --> 00:24:31,425 and then we're going to Ice Cream Town USA. 611 00:24:31,426 --> 00:24:32,732 I would love to go there. 612 00:24:34,081 --> 00:24:35,647 Fire and ice, baby. Fire and ice. 613 00:24:35,648 --> 00:24:37,997 Chef, we're going on cake and ice cream. 614 00:24:37,998 --> 00:24:40,216 - Do you have enough sancho? - I do. 615 00:24:40,217 --> 00:24:42,131 Would you like some grated sweet potato in there? 616 00:24:42,132 --> 00:24:43,960 Yeah, a little bit of sweet potato would be great. 617 00:24:46,310 --> 00:24:49,835 Now you go night-night. Dry out a little bit, chill. 618 00:24:49,836 --> 00:24:52,228 Forty-five minutes until we serve our first course, guys. 619 00:24:52,229 --> 00:24:53,665 -Oui, Chef. -Heard. 620 00:24:53,666 --> 00:24:55,275 I'm going to try some panipuri 621 00:24:55,276 --> 00:24:58,626 I wanted their first bite to kind of be unforgettable. 622 00:24:58,627 --> 00:25:01,977 Shuai, I'm working right now on straining the gazpacho. 623 00:25:01,978 --> 00:25:03,239 Just lemon and salt, right? 624 00:25:03,240 --> 00:25:04,937 Lemon and salt. Nice and tart. 625 00:25:04,938 --> 00:25:06,200 Perfect. 626 00:25:06,809 --> 00:25:08,244 The monkfish looks good. 627 00:25:08,245 --> 00:25:10,246 The cod came out really well as well. 628 00:25:10,247 --> 00:25:11,944 For the first course. I'm still trying to decide 629 00:25:11,945 --> 00:25:13,423 the pros and cons of each fish. 630 00:25:13,424 --> 00:25:15,382 Both of them have slightly different textures. 631 00:25:15,383 --> 00:25:18,820 Monkfish is an easier fish to overcook, 632 00:25:18,821 --> 00:25:20,735 but cod has less texture. 633 00:25:20,736 --> 00:25:23,259 At six minutes, we're going to fire fish. 634 00:25:23,260 --> 00:25:26,088 There's not a lot of time, but I'm going to keep forging ahead 635 00:25:26,089 --> 00:25:27,699 until I can make the right decision. 636 00:25:27,700 --> 00:25:29,353 Six minutes, fire fish. 637 00:25:38,537 --> 00:25:40,189 Six minutes. 638 00:25:40,190 --> 00:25:42,757 I'm going to fire them both to see how they both come out. 639 00:25:42,758 --> 00:25:44,411 Time to party. 640 00:25:44,412 --> 00:25:46,108 We need everything ready for the first course. 641 00:25:46,109 --> 00:25:48,589 It's kind of inspired by Campania, 642 00:25:48,590 --> 00:25:51,461 and it's like the products of the sea versus the land. 643 00:25:51,462 --> 00:25:53,594 How much of a char do you want on it, babe? 644 00:25:53,595 --> 00:25:55,030 Pretty heavy. 645 00:25:55,031 --> 00:25:58,077 I need to get a really nice char on that octopus 646 00:25:58,078 --> 00:26:01,297 to balance with the creaminess of the mozzarella. 647 00:26:01,298 --> 00:26:03,823 It's the best mozzarella that there is. 648 00:26:13,093 --> 00:26:14,789 -There we go. - Please. 649 00:26:14,790 --> 00:26:16,835 -Wow. -It's beautiful. 650 00:26:16,836 --> 00:26:18,401 It's beautiful here. 651 00:26:18,402 --> 00:26:19,969 Please. 652 00:26:21,405 --> 00:26:25,365 Welcome, everyone, to the finale meal of the season. 653 00:26:25,366 --> 00:26:27,497 We all know at this table that the most important thing 654 00:26:27,498 --> 00:26:29,499 once you get to a certain level, is finding your own style. 655 00:26:29,500 --> 00:26:31,980 And I think that's where they are in their career. 656 00:26:31,981 --> 00:26:34,635 I think we're all in for a really big treat. 657 00:26:34,636 --> 00:26:35,767 Behind. 658 00:26:35,768 --> 00:26:37,246 Babe, we have to plate. 659 00:26:37,247 --> 00:26:40,598 Shrimp down first, and then salsa macha. 660 00:26:40,599 --> 00:26:42,208 All right, going on fish. 661 00:26:42,209 --> 00:26:44,690 I'm going to test a piece right now. 662 00:26:47,954 --> 00:26:49,215 It looks really great. 663 00:26:49,216 --> 00:26:50,869 I'm going to go with monkfish. 664 00:26:50,870 --> 00:26:52,261 I like the texture of it a little more. 665 00:26:52,262 --> 00:26:54,002 It has more of a lobster texture. 666 00:26:54,003 --> 00:26:55,525 Sauce directly on the fish? 667 00:26:55,526 --> 00:26:56,657 North of the fish. 668 00:26:56,658 --> 00:26:57,876 North of the fish, chef. 669 00:26:57,877 --> 00:26:59,226 45 seconds. 670 00:27:01,837 --> 00:27:03,011 Good, good, good, good, good. 671 00:27:09,584 --> 00:27:10,846 - Thank you. - Oh, wow. 672 00:27:12,456 --> 00:27:14,196 -That looks like monkfish. -It does. 673 00:27:14,197 --> 00:27:16,068 -Interesting. - Hi, chefs. 674 00:27:16,069 --> 00:27:18,026 - Hi. - Hi. 675 00:27:18,027 --> 00:27:19,854 Bailey, what did you make for your first course? 676 00:27:19,855 --> 00:27:22,727 My menu is paying homage to all the people 677 00:27:22,728 --> 00:27:24,772 that have influenced me, 678 00:27:24,773 --> 00:27:27,383 but then putting my own spin on the food. 679 00:27:27,384 --> 00:27:31,039 I wanted to pay nod to my first-line cooking job 680 00:27:31,040 --> 00:27:32,562 being from a Japanese background. 681 00:27:32,563 --> 00:27:37,480 We've got grilled octopus, mozzarella tomato dashi, 682 00:27:37,481 --> 00:27:39,047 and then giardiniera. 683 00:27:39,048 --> 00:27:41,877 This is sort of like a star-crossed-lovers situation. 684 00:27:42,791 --> 00:27:44,097 Really good choice. 685 00:27:44,619 --> 00:27:46,272 Shuai, what did you make for your first course? 686 00:27:46,273 --> 00:27:48,666 I wanted to showcase that Chinese food can take 687 00:27:48,667 --> 00:27:51,233 many forms, and today we're starting off with 688 00:27:51,234 --> 00:27:53,932 a little panipuri with a cured scarlet red shrimp, 689 00:27:53,933 --> 00:27:55,977 aji verde, salsa matcha, 690 00:27:55,978 --> 00:27:58,067 and then on the side, gazpacho verde. 691 00:27:58,502 --> 00:28:00,068 Tristen. 692 00:28:00,069 --> 00:28:01,766 I always kind of looked at my own cuisine as something that 693 00:28:01,767 --> 00:28:04,986 wasn't really revered and valued at tables like this. 694 00:28:04,987 --> 00:28:06,814 What we have here is monkfish, 695 00:28:06,815 --> 00:28:08,424 turmeric turnips that have been pickled. 696 00:28:08,425 --> 00:28:10,600 The black sauce is a baccala mbongo, 697 00:28:10,601 --> 00:28:11,906 something I grew up with. 698 00:28:11,907 --> 00:28:13,560 Tristen, how do you cook the fish? 699 00:28:13,561 --> 00:28:17,433 It was steamed in a little bit of, like, epi-sputter. 700 00:28:17,434 --> 00:28:18,739 - Thank you, chefs. - Thank you. 701 00:28:18,740 --> 00:28:20,046 Thank you. 702 00:28:20,699 --> 00:28:22,090 All right, let's reset up. 703 00:28:22,091 --> 00:28:24,484 - Yes, chef. - How are you doing over here? 704 00:28:24,485 --> 00:28:26,094 If this was a fight, 705 00:28:26,095 --> 00:28:28,357 they all came out and punched each other in the face. 706 00:28:28,358 --> 00:28:30,142 - They're swinging, yeah. - Hard. 707 00:28:30,143 --> 00:28:34,102 I love Bailey's use of the octopus and the mozzarella 708 00:28:34,103 --> 00:28:36,366 because it's dumb and brilliant. 709 00:28:37,803 --> 00:28:41,544 The mozzarella helped tamper and tame the char, 710 00:28:41,545 --> 00:28:42,937 balance out the sweetness. 711 00:28:42,938 --> 00:28:44,809 That one was a really strong dish. 712 00:28:44,810 --> 00:28:45,984 Mm-hmm. 713 00:28:45,985 --> 00:28:48,464 - How'd it go? - Good, I think. 714 00:28:48,465 --> 00:28:52,207 Shuai's dish, just, like, flavor explosion. 715 00:28:52,208 --> 00:28:54,557 It was crunchy, lovely acidity, 716 00:28:54,558 --> 00:28:56,559 that wonderful heat coming through. 717 00:28:56,560 --> 00:29:00,476 The gazpacho verde chutney had such beautiful herbal notes. 718 00:29:00,477 --> 00:29:02,957 It's so hard to balance so many things in that bite. 719 00:29:02,958 --> 00:29:06,091 But it comes together in a really refreshing way. 720 00:29:06,092 --> 00:29:08,049 The chefs always have very good poker faces. 721 00:29:08,050 --> 00:29:09,747 I know, right? 722 00:29:09,748 --> 00:29:11,096 Tristen dish. 723 00:29:11,097 --> 00:29:14,664 It's very simple, but very, very perfect. 724 00:29:14,665 --> 00:29:16,231 I think my fish was a bit under. 725 00:29:16,232 --> 00:29:17,755 The fish looked undercooked, 726 00:29:17,756 --> 00:29:19,539 but when I ate it, it didn't eat undercooked. 727 00:29:19,540 --> 00:29:21,149 It was, like, right on the border. 728 00:29:21,150 --> 00:29:22,411 Tristen and I are aligned in ways of wanting 729 00:29:22,412 --> 00:29:24,065 to elevate certain cultures of food 730 00:29:24,066 --> 00:29:26,851 in a fine dining space, and he did really great. 731 00:29:26,852 --> 00:29:28,113 I get it all. 732 00:29:28,114 --> 00:29:29,636 Get the shrimp out. Get a pan. 733 00:29:29,637 --> 00:29:31,159 - We're gonna fry 'em. - Fry 'em, heard. 734 00:29:31,160 --> 00:29:32,770 That was so good. I'm going to go in 735 00:29:32,771 --> 00:29:35,164 and just kind of give them a little encouragement. 736 00:29:36,383 --> 00:29:37,818 I'm going to steam one raviolo right now, 737 00:29:37,819 --> 00:29:39,341 - just to test it, yeah? - Yes, chef. 738 00:29:39,342 --> 00:29:41,822 These pecan color looks great, Lana. 739 00:29:41,823 --> 00:29:43,782 Hey, chefs. 740 00:29:44,870 --> 00:29:47,133 Real quick. You guys nailed that first course. 741 00:29:47,655 --> 00:29:49,351 - Thank you, chef. - Thank you, chef. 742 00:29:49,352 --> 00:29:51,397 - Yay! - Everybody was really impressed. 743 00:29:51,398 --> 00:29:53,138 - Keep it up. - Thanks, guys! 744 00:29:53,139 --> 00:29:54,574 - Really awesome. Keep it up. - Thank you, chef. 745 00:29:54,575 --> 00:29:55,967 Daddy said it's good. 746 00:29:55,968 --> 00:29:58,100 Let's go! 747 00:29:59,232 --> 00:30:01,102 Injera shrimp. This is just amazing. 748 00:30:01,103 --> 00:30:02,800 Super unique. 749 00:30:02,801 --> 00:30:04,976 Favorite thing of this whole night is this shrimp toast, 750 00:30:04,977 --> 00:30:06,629 but done with injera. 751 00:30:06,630 --> 00:30:08,283 So just like you're making a grilled cheese, all right? 752 00:30:08,284 --> 00:30:09,850 - You got it, chef. - No burning, okay? 753 00:30:09,851 --> 00:30:11,373 Yes, chef. 754 00:30:11,374 --> 00:30:12,853 The size of the moment is getting more real, 755 00:30:12,854 --> 00:30:14,289 and you can definitely feel that in the room. 756 00:30:14,290 --> 00:30:15,987 Just a little fry. A little more. 757 00:30:15,988 --> 00:30:17,510 Crispy. 758 00:30:17,511 --> 00:30:19,207 I can smell that broth. It smells good. 759 00:30:19,208 --> 00:30:20,382 All right. 760 00:30:20,383 --> 00:30:22,167 This is four minutes. 761 00:30:22,168 --> 00:30:24,430 - It just came out a little dry. -That's true. 762 00:30:24,431 --> 00:30:27,086 The texture, it's not the right texture. 763 00:30:27,521 --> 00:30:29,871 - Uh... - 13 minutes. 764 00:30:30,611 --> 00:30:32,220 I'm pretty nervous about this dish, 765 00:30:32,221 --> 00:30:34,483 but there's no time to linger on emotions. 766 00:30:34,484 --> 00:30:36,572 Just got to focus and keep moving forward. 767 00:30:36,573 --> 00:30:38,924 Think, Shuai. Think, Shuai. Think. 768 00:30:46,932 --> 00:30:49,411 -That's a little too dry. -You wanna poach it? 769 00:30:49,412 --> 00:30:50,935 Let's do that. 770 00:30:50,936 --> 00:30:53,198 I didn't want to boil the raviolis because there's 771 00:30:53,199 --> 00:30:56,331 higher chances of the stock inside leaking. 772 00:30:56,332 --> 00:31:00,162 At this point, I just want to get this dish on the plate. 773 00:31:01,816 --> 00:31:03,077 11 minutes, chef. 774 00:31:03,078 --> 00:31:04,993 -Dropping pasta. -Dropping. 775 00:31:05,559 --> 00:31:07,081 Just gonna nappé the chicken, okay? 776 00:31:07,082 --> 00:31:08,474 Nappé the chicken. 777 00:31:08,475 --> 00:31:09,779 Heard that. 778 00:31:09,780 --> 00:31:11,521 It's definitely soupy, so that's great. 779 00:31:14,002 --> 00:31:15,395 - Three minutes. - Gotta go. 780 00:31:16,962 --> 00:31:18,963 I feel like the filling has a decent amount of seasoning. 781 00:31:18,964 --> 00:31:20,748 The filling is great. 782 00:31:21,488 --> 00:31:23,490 -Behind. -10 seconds, y'all. 783 00:31:25,884 --> 00:31:27,493 Let's go, baby. 784 00:31:27,494 --> 00:31:30,062 So make sure I'm staying busy while you're gone. 785 00:31:33,892 --> 00:31:35,545 Thank you. 786 00:31:36,372 --> 00:31:38,939 Wow. I'm gonna move this over. 787 00:31:38,940 --> 00:31:41,376 Bailey, can you tell us about your second course, please? 788 00:31:41,377 --> 00:31:43,639 So, this is anolini alpini. 789 00:31:43,640 --> 00:31:46,077 The filling is roasted porcini, 790 00:31:46,078 --> 00:31:47,643 a little bit of shallot, robiola, 791 00:31:47,644 --> 00:31:49,776 parmigiano, and a little ricotta. 792 00:31:49,777 --> 00:31:52,692 We were in the mountains of Calgary, 793 00:31:52,693 --> 00:31:56,174 and I think that was one of the most important challenges. 794 00:31:56,175 --> 00:31:58,176 It built a lot of confidence for me. 795 00:31:58,177 --> 00:32:01,179 Now we are in North Italy, near the Alps, 796 00:32:01,180 --> 00:32:04,269 and porcinis are in season, so I felt like 797 00:32:04,270 --> 00:32:06,706 I absolutely have to use porcinis. 798 00:32:06,707 --> 00:32:09,839 I made a raviolo with charred leek vinaigrette 799 00:32:09,840 --> 00:32:11,537 and a little bit of lardo. 800 00:32:11,538 --> 00:32:13,800 I really wanted to make soup dumplings, 801 00:32:13,801 --> 00:32:16,629 so the filling itself has ground pork, king crab, 802 00:32:16,630 --> 00:32:19,284 and a little bit of gelatinous pork stock. 803 00:32:19,285 --> 00:32:22,417 Have you ever made this size of soup dumpling before? 804 00:32:22,418 --> 00:32:24,898 I have never made dumplings that big before. 805 00:32:24,899 --> 00:32:27,119 The filling I've been working on for a while. 806 00:32:28,076 --> 00:32:29,337 I call this dish "Dorengo." 807 00:32:29,338 --> 00:32:32,384 It's short for doro wat, meaning chicken, 808 00:32:32,385 --> 00:32:34,647 and polo marengo, northern Italian kind of thing 809 00:32:34,648 --> 00:32:36,605 shared between southern France. 810 00:32:36,606 --> 00:32:38,694 There is a chicken poached in niter kibbeh, 811 00:32:38,695 --> 00:32:40,696 an Ethiopian fermented spice butter. 812 00:32:40,697 --> 00:32:43,047 Next to that is an injera shrimp toast 813 00:32:43,048 --> 00:32:46,181 with a little bit of egg yolk jam and some butter. 814 00:32:46,660 --> 00:32:48,139 - Thank you. - Thank you. 815 00:32:48,140 --> 00:32:49,488 Corner! 816 00:32:49,489 --> 00:32:51,707 All right, guys, that one felt good. 817 00:32:51,708 --> 00:32:54,232 The one from Tristen is just next level. 818 00:32:54,233 --> 00:32:56,582 My chicken was cooked beautifully, 819 00:32:56,583 --> 00:32:58,540 but I think the star was the shrimp toast. 820 00:32:58,541 --> 00:33:00,673 I love the crispy chew. 821 00:33:00,674 --> 00:33:02,283 The seasoning is right up to the edge. 822 00:33:02,284 --> 00:33:03,589 A couple grains more, it's salty. 823 00:33:03,590 --> 00:33:05,547 A couple few, and it's not seasoned. 824 00:33:05,548 --> 00:33:08,246 And so he's playing his game and doing it really well. 825 00:33:08,247 --> 00:33:09,943 You're gonna have to mass-produce those 826 00:33:09,944 --> 00:33:12,424 injera bites, man. 827 00:33:12,425 --> 00:33:15,557 Bailey's dish is really wholesome. 828 00:33:15,558 --> 00:33:17,472 I love the fact that she's using a porcini. 829 00:33:17,473 --> 00:33:19,126 They're in season here, and it's really lovely 830 00:33:19,127 --> 00:33:20,693 that she's embraced that. 831 00:33:20,694 --> 00:33:22,521 The pecans gave it something different. 832 00:33:22,522 --> 00:33:26,046 It's the quirky part of Bailey that we've grown to love. 833 00:33:26,047 --> 00:33:29,919 If I close my eyes, I remember the broth my grandma made. 834 00:33:29,920 --> 00:33:31,443 So it's beautiful. 835 00:33:31,444 --> 00:33:33,575 I think it went well. 836 00:33:33,576 --> 00:33:35,229 Depends how much people liked it. 837 00:33:35,230 --> 00:33:37,101 Shuai's soup dumpling, 838 00:33:37,102 --> 00:33:38,972 he really, really understands flavor. 839 00:33:38,973 --> 00:33:40,843 He understands balance. The vinaigrette, 840 00:33:40,844 --> 00:33:42,802 especially with the black vinegar, 841 00:33:42,803 --> 00:33:46,153 was such a smart ingredient with such a hearty dish. 842 00:33:46,154 --> 00:33:47,981 I wanted more soup in the dumpling. 843 00:33:47,982 --> 00:33:51,506 I believe that he has a version of this dish that is perfect. 844 00:33:51,507 --> 00:33:53,987 A big part of a soup dumpling is the ratios, 845 00:33:53,988 --> 00:33:56,033 and that's the only thing that was really wrong 846 00:33:56,034 --> 00:33:58,731 with this dish, because all the parts were really delicious. 847 00:33:58,732 --> 00:34:01,821 I worry about the pasta dough being a little thick, but... 848 00:34:01,822 --> 00:34:04,042 it seemed very thin when I was rolling it. 849 00:34:04,694 --> 00:34:05,955 I'm still at three restaurants, 850 00:34:05,956 --> 00:34:07,784 and I'm still having a great time. 851 00:34:10,135 --> 00:34:12,962 We need to just get fish going. Can you get the sauté pans on? 852 00:34:12,963 --> 00:34:16,009 Yes. I'm going to pull it when it's a little under, yeah? 853 00:34:16,010 --> 00:34:18,316 No. In mid-rear? 854 00:34:18,317 --> 00:34:20,013 Yep. 855 00:34:20,014 --> 00:34:21,971 If the roles were reversed, I would probably want to cook 856 00:34:21,972 --> 00:34:24,583 all my proteins, but whatever chef needs me to do, I'll do it. 857 00:34:24,584 --> 00:34:25,714 I don't want to overcook that side, 858 00:34:25,715 --> 00:34:27,065 so yeah, I think you're good. 859 00:34:28,109 --> 00:34:29,457 That's not even grits anymore. 860 00:34:29,458 --> 00:34:31,155 That's just cheese. 861 00:34:31,156 --> 00:34:32,722 That's what I'm all about. 862 00:34:35,160 --> 00:34:37,204 Just a big spoonful right in the middle. 863 00:34:37,205 --> 00:34:38,510 Gotcha. 864 00:34:38,511 --> 00:34:39,859 I'm so glad Paola's here. 865 00:34:39,860 --> 00:34:41,861 Thank you so much. You'll make me cry. 866 00:34:41,862 --> 00:34:44,081 Three minutes remaining, guys, three minutes. 867 00:34:44,082 --> 00:34:45,908 Looks like a fish on plate. 868 00:34:45,909 --> 00:34:47,301 Scallions on top. 869 00:34:47,302 --> 00:34:48,563 Are there any of these fish pieces 870 00:34:48,564 --> 00:34:50,174 that you are worried about cook-wise? 871 00:34:50,175 --> 00:34:51,653 I attempt a few of them. 872 00:34:51,654 --> 00:34:53,699 I don't like how that one looks... 873 00:34:53,700 --> 00:34:56,267 The fish I'm noticing that it is over. 874 00:34:56,268 --> 00:34:58,138 - You want me to do more? - No, no, no. 875 00:34:58,139 --> 00:34:59,444 - Go, go, go. - Going. 876 00:34:59,445 --> 00:35:03,056 But we don't have the time to refire it. 877 00:35:03,057 --> 00:35:05,668 Can you swap this plate with this plate? 878 00:35:17,463 --> 00:35:18,854 That's beautiful. 879 00:35:18,855 --> 00:35:21,857 This is a blackened-style orata 880 00:35:21,858 --> 00:35:26,558 with a Calabrian chili crunch and a little whipped tahini. 881 00:35:26,559 --> 00:35:29,996 This dish is kind of inspired by chef Sarah Monteverde. 882 00:35:29,997 --> 00:35:33,173 She grew up fishing redfish with her grandfather, 883 00:35:33,174 --> 00:35:37,265 so we always have some variation of redfish on the menu there. 884 00:35:37,961 --> 00:35:41,747 This is a tangcu ossobuco with long beans, radicchio, 885 00:35:41,748 --> 00:35:43,966 little burgundy truffles, and a sweet-and-sour sauce. 886 00:35:43,967 --> 00:35:46,578 This was inspired by my grandmother. 887 00:35:46,579 --> 00:35:48,971 Growing up, she used to make me this sweet-and-sour rib. 888 00:35:48,972 --> 00:35:52,061 This one is very close to me, very West Indian, 889 00:35:52,062 --> 00:35:55,587 but in the structure of a Milanese. 890 00:35:55,588 --> 00:35:58,416 In the middle, it is oxtail braised whole, 891 00:35:58,417 --> 00:36:01,419 and on the bottom are Carolina gold rice grits 892 00:36:01,420 --> 00:36:02,985 with a curry butter. 893 00:36:02,986 --> 00:36:05,074 And on top is a little bone marrow gremolata. 894 00:36:05,075 --> 00:36:08,121 Tristen, how did you keep the individual grains 895 00:36:08,122 --> 00:36:09,601 of the rice grits separate? 896 00:36:09,602 --> 00:36:12,212 Cooked it more like pasta, and then mounted it with 897 00:36:12,213 --> 00:36:14,606 the rest of the curry butter. 898 00:36:14,607 --> 00:36:17,739 Your final course on Top Chef is about to be plated, 899 00:36:17,740 --> 00:36:20,481 so get back there, and we'll see you in a little bit. 900 00:36:20,482 --> 00:36:22,310 Okay. 901 00:36:23,659 --> 00:36:25,573 Last one, last one, last one. 902 00:36:25,574 --> 00:36:26,922 Last one, baby, come on. 903 00:36:26,923 --> 00:36:28,533 I don't want it to be over. 904 00:36:28,534 --> 00:36:32,319 Bailey's was balanced, had some bright flavors. 905 00:36:32,320 --> 00:36:34,191 My fish was a little bit overcooked, 906 00:36:34,192 --> 00:36:36,802 but I did appreciate the creaminess of the tahini. 907 00:36:36,803 --> 00:36:38,978 It didn't have the brightness that I wanted it to. 908 00:36:38,979 --> 00:36:43,809 It just didn't feel like the sunny, happy food 909 00:36:43,810 --> 00:36:45,506 that I know Bailey's used to making. 910 00:36:45,507 --> 00:36:47,334 27 minutes, okay. 911 00:36:47,335 --> 00:36:48,988 I can do this. We can do this. 912 00:36:48,989 --> 00:36:51,773 Historically, we've been underserved oxtail, 913 00:36:51,774 --> 00:36:54,472 and Tristen took the time to pull it, 914 00:36:54,473 --> 00:36:57,039 create that beautiful, huge, maybe too big 915 00:36:57,040 --> 00:36:59,825 portion of oxtail, and then cover it with that gremolata. 916 00:36:59,826 --> 00:37:02,175 He did not forget the bone marrow. 917 00:37:02,176 --> 00:37:03,959 That's very, very smart. 918 00:37:03,960 --> 00:37:05,396 No words. 919 00:37:05,397 --> 00:37:06,832 It's perfect. 920 00:37:06,833 --> 00:37:09,182 - Last course, guys. - Last course, chef. 921 00:37:09,183 --> 00:37:11,489 Shuai's dish, it was rustic. 922 00:37:11,490 --> 00:37:13,012 You've got that creamy, the grits, 923 00:37:13,013 --> 00:37:16,015 sweet and sour, truffle, radicchio. 924 00:37:16,016 --> 00:37:18,191 There's lots of different things happening. 925 00:37:18,192 --> 00:37:21,977 The amount of dairy in the grits took over, 926 00:37:21,978 --> 00:37:25,546 and I wanted the richness from the actual ossobuco. 927 00:37:25,547 --> 00:37:27,853 Allora. 928 00:37:27,854 --> 00:37:29,507 Let's take a moment to appreciate this, 929 00:37:29,508 --> 00:37:33,206 and I'll spend the next 10 minutes brûléeing these. 930 00:37:33,207 --> 00:37:35,339 We've got this. 931 00:37:35,340 --> 00:37:37,080 Looks good. 932 00:37:38,865 --> 00:37:41,214 I'm serving ambrosia salad 933 00:37:41,215 --> 00:37:42,868 to some of the best chefs in the world. 934 00:37:42,869 --> 00:37:46,306 I can't think of a better way to end my meal. 935 00:37:46,307 --> 00:37:47,829 Three minutes! 936 00:37:47,830 --> 00:37:49,048 We're going to torch that. 937 00:37:49,049 --> 00:37:52,182 Parapa-pa-pa! Love it! 938 00:37:54,794 --> 00:37:56,099 Do you wanna do one more? 939 00:37:59,451 --> 00:38:01,495 Good job, guys. 940 00:38:01,496 --> 00:38:03,410 Nice job. You did it. 941 00:38:03,411 --> 00:38:04,760 It's been an honor. 942 00:38:16,119 --> 00:38:19,426 Zucca is one of my favorite pastas, and we are in Milan. 943 00:38:19,427 --> 00:38:23,169 So I decided to try to make zucca into a true dessert. 944 00:38:23,170 --> 00:38:26,346 Roasted squash filling, pizzelle cookies, 945 00:38:26,347 --> 00:38:30,959 mascarpone cream, and an espresso stracciatella gelato. 946 00:38:30,960 --> 00:38:33,179 - Shuai. - One of the most unique things 947 00:38:33,180 --> 00:38:35,964 I had moving down south was an ambrosia salad. 948 00:38:35,965 --> 00:38:38,402 So I just wanted to make something that tasted like that 949 00:38:38,403 --> 00:38:40,708 using seasonal pears, goji berries, 950 00:38:40,709 --> 00:38:43,624 a little bit of Italian meringue on top, pistachios for texture, 951 00:38:43,625 --> 00:38:45,409 and then just a little bit of toasted coconut, 952 00:38:45,410 --> 00:38:47,803 which is very traditional for ambrosia salad. 953 00:38:48,543 --> 00:38:51,937 This is similar to a carrot cake, but also to a pone. 954 00:38:51,938 --> 00:38:54,461 A pone is basically a root vegetable 955 00:38:54,462 --> 00:38:56,202 dessert that we eat in Trinidad. 956 00:38:56,203 --> 00:38:58,770 I've paired that with different roots that I've found here. 957 00:38:58,771 --> 00:39:00,293 Sunchoke, some sweet potato, 958 00:39:00,294 --> 00:39:02,208 spiced with a little bit of garam masala. 959 00:39:02,209 --> 00:39:05,124 On the bottom is a charred plantain cream, 960 00:39:05,125 --> 00:39:07,300 and the cassareep sorbet. 961 00:39:07,301 --> 00:39:09,041 This one's a really big honor to my parents. 962 00:39:09,042 --> 00:39:11,217 - Thank you. - Thank you, guys. 963 00:39:11,218 --> 00:39:14,263 Well, I hope you all feel very, very proud of it. 964 00:39:14,264 --> 00:39:16,353 I want you to embrace it all, feel it all, 965 00:39:16,354 --> 00:39:18,790 and celebrate all of your accomplishments. 966 00:39:18,791 --> 00:39:21,445 Don't start crying, we're going to cry. 967 00:39:21,446 --> 00:39:23,055 Congratulations. Enjoy. 968 00:39:23,056 --> 00:39:25,058 - Thank you, guys. - Thank you. 969 00:39:30,237 --> 00:39:32,194 Woo! 970 00:39:32,195 --> 00:39:35,721 Yeah! 971 00:39:36,809 --> 00:39:38,200 Wow, what an end. 972 00:39:38,201 --> 00:39:40,594 I think Bailey really brought it home, 973 00:39:40,595 --> 00:39:42,640 and I kind of really can see Bailey's style 974 00:39:42,641 --> 00:39:44,119 quite clearly now. 975 00:39:44,120 --> 00:39:46,513 I like the idea of using the zucca. 976 00:39:46,514 --> 00:39:50,431 The layering with the pizzelle is really beautiful. 977 00:39:51,780 --> 00:39:53,868 Congratulations. So proud of you. 978 00:39:53,869 --> 00:39:56,131 Shuai's dish, every bite is different 979 00:39:56,132 --> 00:39:58,525 every time you dig in there, and I think that's one of the most 980 00:39:58,526 --> 00:39:59,961 successful parts of this dish. 981 00:39:59,962 --> 00:40:01,876 I was really impressed at how light it was, 982 00:40:01,877 --> 00:40:03,443 bursting with the flavor of pear. 983 00:40:03,444 --> 00:40:06,054 This is like a really cool dessert. 984 00:40:06,055 --> 00:40:07,578 - Thank you so much. - No, thank you! 985 00:40:07,579 --> 00:40:08,753 You're awesome. 986 00:40:08,754 --> 00:40:10,363 Tristen, 987 00:40:10,364 --> 00:40:12,061 chapeau. 988 00:40:13,367 --> 00:40:15,237 I think it's interesting, but to me, this is where 989 00:40:15,238 --> 00:40:17,326 the whole thing got off the tracks here. 990 00:40:17,327 --> 00:40:19,111 I don't want effervescent ice cream. 991 00:40:19,112 --> 00:40:20,721 I think it's too spicy. 992 00:40:20,722 --> 00:40:22,593 It's interesting, but is it delicious? 993 00:40:22,594 --> 00:40:26,423 I don't know if I have a strong opinion on like or dislike. 994 00:40:26,424 --> 00:40:28,076 Appreciate it 100%. 995 00:40:28,077 --> 00:40:29,426 - Thank you for the help. - Of course. 996 00:40:29,427 --> 00:40:30,731 Couldn't have done it without you. 997 00:40:30,732 --> 00:40:32,037 Thank you for having me. 998 00:40:32,038 --> 00:40:33,473 Couldn't have done it without you. 999 00:40:33,474 --> 00:40:35,257 You know, we're seeing the future of food. 1000 00:40:35,258 --> 00:40:36,650 These are young chefs that are doing great things, 1001 00:40:36,651 --> 00:40:38,696 and we know that our industry is going to just 1002 00:40:38,697 --> 00:40:41,699 keep on growing because of chefs like we have right here. 1003 00:40:41,700 --> 00:40:43,091 Carlo, thank you very much. 1004 00:40:43,092 --> 00:40:45,485 It's a pleasure. It's very, very difficult 1005 00:40:45,486 --> 00:40:49,010 to judge three chef, is amazing. 1006 00:40:49,011 --> 00:40:50,838 Thank you for being here 1007 00:40:50,839 --> 00:40:53,232 and experiencing three incredible chefs. 1008 00:40:53,233 --> 00:40:55,495 Shall we go to Judges table to discuss? 1009 00:40:55,496 --> 00:40:57,324 Absolutely. 1010 00:41:09,684 --> 00:41:12,687 Well, chefs, it's all come down to this. 1011 00:41:13,471 --> 00:41:15,863 Today's meal was just exceptional. 1012 00:41:15,864 --> 00:41:17,386 They say I don't have much of a poker face. 1013 00:41:17,387 --> 00:41:18,779 If I'm not happy, I'm not happy, 1014 00:41:18,780 --> 00:41:20,433 but I was happy, so thank you. 1015 00:41:20,434 --> 00:41:21,652 Aww. 1016 00:41:21,653 --> 00:41:23,567 Bailey, can you explain the first course? 1017 00:41:23,568 --> 00:41:27,396 There's been so much of this journey that has been working on 1018 00:41:27,397 --> 00:41:30,617 my confidence outside of who I am at Monteverde, 1019 00:41:30,618 --> 00:41:33,968 and so I thought it would be kind of fun to do 1020 00:41:33,969 --> 00:41:36,318 octo and mozz together. 1021 00:41:36,319 --> 00:41:38,103 Who are we to judge them if they're happy together, 1022 00:41:38,104 --> 00:41:39,496 living their lives? 1023 00:41:39,497 --> 00:41:41,498 I think that dish showed extreme confidence. 1024 00:41:41,499 --> 00:41:43,195 The idea of putting those two things together, 1025 00:41:43,196 --> 00:41:44,979 it absolutely worked because you made it work. 1026 00:41:44,980 --> 00:41:47,373 - Thanks. - From the octopus, 1027 00:41:47,374 --> 00:41:49,331 there's lots of little elements of, like, pickled things. 1028 00:41:49,332 --> 00:41:51,725 It's just like, I kept popping in my mouth. 1029 00:41:51,726 --> 00:41:53,335 Super dish. 1030 00:41:53,336 --> 00:41:54,990 No Italians were harmed in the making of that dish. 1031 00:41:56,818 --> 00:41:58,210 Shuai. 1032 00:41:58,211 --> 00:41:59,994 I wanted to start off with a little snack 1033 00:41:59,995 --> 00:42:02,170 'cause I knew the rest of the meal could be a little heavier, 1034 00:42:02,171 --> 00:42:05,260 and panipuri is this explosion of, like, 1035 00:42:05,261 --> 00:42:06,740 textures and flavors. 1036 00:42:06,741 --> 00:42:09,351 The explosion of flavor is exactly what it was. 1037 00:42:09,352 --> 00:42:11,658 I thought it was just perfectly balanced. 1038 00:42:11,659 --> 00:42:14,574 The technical ability to pull something like that off. 1039 00:42:14,575 --> 00:42:16,358 I'm pretty sure everyone said it was, like, 1040 00:42:16,359 --> 00:42:18,012 one of the best bites of the night. 1041 00:42:18,013 --> 00:42:20,145 - Really, really good. - Thank you. 1042 00:42:20,146 --> 00:42:21,625 Your first course, Tristen. 1043 00:42:21,626 --> 00:42:23,714 It was subtle. It was beautiful to look at. 1044 00:42:23,715 --> 00:42:27,587 Everything was wonderfully tasting and seasoned. 1045 00:42:27,588 --> 00:42:29,937 The only question is with the cooking of the fish. 1046 00:42:29,938 --> 00:42:33,114 It looked really undercooked, but it didn't eat undercooked. 1047 00:42:33,115 --> 00:42:36,988 I like monkfish almost, like, scallop-y. 1048 00:42:36,989 --> 00:42:38,859 - I loved it. - Thank you. 1049 00:42:38,860 --> 00:42:41,470 Bailey, talk to us about your anolini pasta. 1050 00:42:41,471 --> 00:42:45,126 Being in Calgary, I did something that felt 1051 00:42:45,127 --> 00:42:47,564 really different, and it worked out really well. 1052 00:42:47,565 --> 00:42:50,654 And so I wanted to then transport us 1053 00:42:50,655 --> 00:42:52,394 to the Alps of Italy. 1054 00:42:52,395 --> 00:42:54,527 I could eat that dish every day. 1055 00:42:54,528 --> 00:42:56,137 I loved it. 1056 00:42:56,138 --> 00:42:59,314 The anolini were beautifully made, the broth was delicious, 1057 00:42:59,315 --> 00:43:01,447 and I really loved the pecans. 1058 00:43:01,448 --> 00:43:04,842 Everything about it was really comfortable. 1059 00:43:04,843 --> 00:43:06,365 Thank you so much. 1060 00:43:06,366 --> 00:43:09,629 Shuai, talk us through your raviolo soup dumpling. 1061 00:43:09,630 --> 00:43:11,500 I did struggle with the steamer a little bit, 1062 00:43:11,501 --> 00:43:13,372 so I just decided to poach it. 1063 00:43:13,373 --> 00:43:15,635 It's not the exact texture that I wanted. 1064 00:43:15,636 --> 00:43:17,202 The dish is there. 1065 00:43:17,203 --> 00:43:19,291 There is just that one piece with 1066 00:43:19,292 --> 00:43:21,728 the chicken soup that you can figure out. 1067 00:43:21,729 --> 00:43:23,904 Like, whip it in, but also then take a cut out 1068 00:43:23,905 --> 00:43:25,427 of the gelatin and put it on top. 1069 00:43:25,428 --> 00:43:27,605 Oh, where were you while I was making that? 1070 00:43:28,431 --> 00:43:29,997 Tristen, your chicken dish. 1071 00:43:29,998 --> 00:43:31,346 I thought the reworking of 1072 00:43:31,347 --> 00:43:32,652 chicken marengo was just brilliant. 1073 00:43:32,653 --> 00:43:34,306 A lot of people sometimes talk a good game 1074 00:43:34,307 --> 00:43:36,438 and they can't execute. You just nailed it. 1075 00:43:36,439 --> 00:43:38,092 - Absolutely nailed it. - Thank you. 1076 00:43:38,093 --> 00:43:41,313 The shrimp toast. There was a snap, there was a crunch. 1077 00:43:41,314 --> 00:43:43,097 - Yeah. - This was, like, 1078 00:43:43,098 --> 00:43:45,579 a banger of a dish. 1079 00:43:46,798 --> 00:43:48,929 All right, Bailey. How did you cook the fish? 1080 00:43:48,930 --> 00:43:52,498 I seared it topside and then finished it on the skin side. 1081 00:43:52,499 --> 00:43:56,110 You know, it was blackened, sort of charred, robust flavor there. 1082 00:43:56,111 --> 00:43:58,853 About 80% of mine was overcooked. 1083 00:43:59,506 --> 00:44:04,249 The first two courses were so unmistakably Bailey. 1084 00:44:04,250 --> 00:44:05,946 And then you told the story about Sarah. 1085 00:44:05,947 --> 00:44:09,210 It felt like it was a dish for her as opposed to a dish 1086 00:44:09,211 --> 00:44:11,300 that showed us more of you. 1087 00:44:13,085 --> 00:44:15,434 Shuai, what inspired you to make ossobuco? 1088 00:44:15,435 --> 00:44:17,959 I really wanted to do ossobuco by reminding me of my grandma. 1089 00:44:18,438 --> 00:44:20,091 And grits was one of those things 1090 00:44:20,092 --> 00:44:22,441 I kind of fell in love with when I first moved down south. 1091 00:44:22,442 --> 00:44:24,312 There was a lot going on in the dish. 1092 00:44:24,313 --> 00:44:26,053 I loved the flavor of the grits. 1093 00:44:26,054 --> 00:44:27,707 I loved the flavor of the ossobuco. 1094 00:44:27,708 --> 00:44:30,144 Marrying all the things together then with the truffles 1095 00:44:30,145 --> 00:44:32,581 and the salad and the garnish. That's where things started 1096 00:44:32,582 --> 00:44:35,193 to get a little bit confusing for me. 1097 00:44:35,194 --> 00:44:37,325 Tristen, tell me about your oxtail Milanese. 1098 00:44:37,326 --> 00:44:39,023 I called it oxtail Milanese, 1099 00:44:39,024 --> 00:44:42,591 but I just wanted to really make it a Caribbean kind of flavor. 1100 00:44:42,592 --> 00:44:48,381 The curry grits really did pay respect to Milan. 1101 00:44:48,860 --> 00:44:53,212 But when you took a spoonful, you were absolutely in Trinidad. 1102 00:44:54,039 --> 00:44:55,430 Fabulous dish. 1103 00:44:55,431 --> 00:44:58,738 We've made it to dessert. Bailey. 1104 00:44:58,739 --> 00:45:00,914 I love frittelle di zucca. 1105 00:45:00,915 --> 00:45:04,352 And so I thought about how could I take something 1106 00:45:04,353 --> 00:45:07,660 from a pasta and then make it into a dessert. 1107 00:45:07,661 --> 00:45:08,966 That's our Bailey. 1108 00:45:08,967 --> 00:45:11,316 That was the Bailey that I lost for a second, 1109 00:45:11,317 --> 00:45:12,884 and then I got her right back. 1110 00:45:13,319 --> 00:45:15,146 The gelato was just fantastic. 1111 00:45:15,147 --> 00:45:17,452 - This felt like you. - Thank you. 1112 00:45:17,453 --> 00:45:19,106 Shuai, ambrosia. 1113 00:45:19,107 --> 00:45:21,021 Yeah, it was my first time having ambrosia. 1114 00:45:21,022 --> 00:45:24,111 And I think maybe now I might be spoiled to have yours 1115 00:45:24,112 --> 00:45:25,765 to start with because it was delicious. 1116 00:45:25,766 --> 00:45:28,594 I think it was the dish of the night for me that gave me 1117 00:45:28,595 --> 00:45:31,597 the giddy, smile, childlike playfulness. 1118 00:45:31,598 --> 00:45:34,469 And that was a really great way for you to end your menu. 1119 00:45:34,470 --> 00:45:36,297 Appreciate it. Thank you so much. 1120 00:45:36,298 --> 00:45:39,039 Tristen, this was so complex for a dessert. 1121 00:45:39,040 --> 00:45:40,780 A lot of the ingredients are simple roots, 1122 00:45:40,781 --> 00:45:43,261 but they're put together in a way where it just-- 1123 00:45:43,262 --> 00:45:44,610 it just has your head spinning. 1124 00:45:44,611 --> 00:45:46,917 To some people, maybe a little too much. 1125 00:45:46,918 --> 00:45:48,222 I happen to really enjoy it. 1126 00:45:48,223 --> 00:45:49,789 I've never had anything like that. 1127 00:45:49,790 --> 00:45:52,574 The sunchoke and the sweet potato, pineapple. 1128 00:45:52,575 --> 00:45:55,534 I really loved having something that was so original. 1129 00:45:55,535 --> 00:45:57,405 - Thank you. - Chef Carlo took 1130 00:45:57,406 --> 00:46:00,495 his imaginary hat off to this one. 1131 00:46:00,496 --> 00:46:02,281 Amazing, thank you. 1132 00:46:03,195 --> 00:46:05,326 Overall, it was just a really outstanding showing 1133 00:46:05,327 --> 00:46:06,720 from the three of you. 1134 00:46:07,155 --> 00:46:10,941 We have a lot to discuss, but thank you very much for today. 1135 00:46:10,942 --> 00:46:12,377 Thank you. 1136 00:46:12,378 --> 00:46:13,900 We'll call you back in a little bit. 1137 00:46:13,901 --> 00:46:15,816 Thank you, chefs. 1138 00:46:27,001 --> 00:46:30,830 Well, the finale of season 22, I'd say that the chefs certainly 1139 00:46:30,831 --> 00:46:33,006 delivered on a lot of promises to us, 1140 00:46:33,007 --> 00:46:34,486 but also to themselves. 1141 00:46:34,487 --> 00:46:36,488 This is everything you can ask for in a finale. 1142 00:46:36,489 --> 00:46:38,665 I better get some fresh air. 1143 00:46:40,536 --> 00:46:42,408 This is better. 1144 00:46:43,017 --> 00:46:44,148 We all crushed. 1145 00:46:44,149 --> 00:46:45,759 We all crushed. 1146 00:46:46,542 --> 00:46:48,761 We always tend to go course by course, 1147 00:46:48,762 --> 00:46:50,981 but looking at their meals, they're so different. 1148 00:46:50,982 --> 00:46:53,157 And they're trying to accomplish different things 1149 00:46:53,158 --> 00:46:54,854 because there are so few mistakes. 1150 00:46:54,855 --> 00:46:56,421 You almost want to avoid going head to head 1151 00:46:56,422 --> 00:46:57,988 and talk through the menus. 1152 00:46:57,989 --> 00:46:59,685 Here's this thing. I find myself to be quite 1153 00:46:59,686 --> 00:47:01,556 knowledgeable about food. I'm a dweeb. 1154 00:47:01,557 --> 00:47:03,471 I look up stuff. I've been to Italy. 1155 00:47:03,472 --> 00:47:04,864 I've worked in Italian restaurants. 1156 00:47:04,865 --> 00:47:07,432 But, like, sometimes Bailey just starts talking 1157 00:47:07,433 --> 00:47:09,651 and I'm like, I don't think I know 1158 00:47:09,652 --> 00:47:11,871 what she's talking about, actually. 1159 00:47:11,872 --> 00:47:13,699 There's a lot of things you say that I don't know 1160 00:47:13,700 --> 00:47:15,353 what you're talking about. 1161 00:47:15,354 --> 00:47:17,703 You know, I'm going to go stage at Monteverde. 1162 00:47:17,704 --> 00:47:21,533 Bailey, it was a very complete menu from start to finish. 1163 00:47:21,534 --> 00:47:24,362 On paper, a lot of the things she tries 1164 00:47:24,363 --> 00:47:26,538 shouldn't work, but they do. 1165 00:47:26,539 --> 00:47:28,105 Bailey's octopus course. 1166 00:47:28,106 --> 00:47:31,543 The mozzarella with the octopus and tomato dashi. 1167 00:47:31,544 --> 00:47:33,719 Layers and depth and layers and depth 1168 00:47:33,720 --> 00:47:35,895 in this one little humble bowl of food. 1169 00:47:35,896 --> 00:47:37,897 Yeah. The fish is the problem I had. 1170 00:47:37,898 --> 00:47:40,552 It felt such a departure from the other two dishes. 1171 00:47:40,553 --> 00:47:41,988 It just felt out of place. 1172 00:47:41,989 --> 00:47:43,903 Look, I mean, I really liked the chili flavor. 1173 00:47:43,904 --> 00:47:45,383 I like the flavor that she created. 1174 00:47:45,384 --> 00:47:47,864 But overall, the dish didn't work. 1175 00:47:47,865 --> 00:47:50,127 One thing I love about Top Chef is, like, 1176 00:47:50,128 --> 00:47:53,521 sometimes you don't know what you don't know until... 1177 00:47:53,522 --> 00:47:55,393 You have to know it. 1178 00:47:55,394 --> 00:47:56,438 You know? 1179 00:47:57,135 --> 00:47:58,787 But then she brings it back home with dessert. 1180 00:47:58,788 --> 00:48:00,615 It was Bailey through and through. 1181 00:48:00,616 --> 00:48:02,487 It was well made. I loved the layers. 1182 00:48:02,488 --> 00:48:04,054 It was clever. 1183 00:48:04,055 --> 00:48:06,099 It was like pumpkin spice tiramisu in a good way. 1184 00:48:06,100 --> 00:48:09,276 It felt like I was walking into, like, hipster Nona Central. 1185 00:48:09,277 --> 00:48:10,756 You know what I mean? 1186 00:48:10,757 --> 00:48:13,281 She knew who she was and she went with it. 1187 00:48:14,804 --> 00:48:16,457 Tristen, I hope you open a restaurant soon 1188 00:48:16,458 --> 00:48:17,806 because I want to eat your food. 1189 00:48:17,807 --> 00:48:19,939 I want to experience it in my mouth. 1190 00:48:19,940 --> 00:48:22,246 Tristen came in with such a mission. 1191 00:48:22,247 --> 00:48:28,513 Every single ingredient on every plate had a story to tell. 1192 00:48:28,514 --> 00:48:31,124 And I think it really made it stand out. 1193 00:48:31,125 --> 00:48:33,561 You can never forget about his perfectly cooked chicken breast. 1194 00:48:33,562 --> 00:48:35,781 And then the shrimp toast. Genius. 1195 00:48:35,782 --> 00:48:38,784 So interesting, innovative, flavorful. 1196 00:48:38,785 --> 00:48:40,612 As much as I loved his chicken dish, 1197 00:48:40,613 --> 00:48:42,875 the oxtail was just so well done. 1198 00:48:42,876 --> 00:48:45,834 Being able to see individual pieces of rice, 1199 00:48:45,835 --> 00:48:48,272 the care that goes into that was just extraordinary. 1200 00:48:48,273 --> 00:48:49,969 It was beautiful. It was rich. 1201 00:48:49,970 --> 00:48:51,797 I love the curry and a little bit of saffron. 1202 00:48:51,798 --> 00:48:54,669 He just seems to bring together all these flavors 1203 00:48:54,670 --> 00:48:56,324 and create this harmony. 1204 00:48:57,238 --> 00:49:00,719 We all deserve to always think about the positive things 1205 00:49:00,720 --> 00:49:03,678 they say about our food because anything else they say 1206 00:49:03,679 --> 00:49:04,985 is literal nitpicking. 1207 00:49:05,420 --> 00:49:08,292 I mean, in Tristen's dessert, I'm straight down the line of 1208 00:49:08,293 --> 00:49:09,641 just complete appreciation. 1209 00:49:09,642 --> 00:49:11,295 I don't know if I like it still. 1210 00:49:11,296 --> 00:49:12,861 I like it because it's different 1211 00:49:12,862 --> 00:49:15,212 and it was a bit more savory rather than sweet. 1212 00:49:15,213 --> 00:49:17,518 When you eat food at that level, 1213 00:49:17,519 --> 00:49:19,173 part of the fun is trying to figure it out. 1214 00:49:19,869 --> 00:49:21,696 Fine dining, that's what it should do. 1215 00:49:21,697 --> 00:49:23,090 It should challenge you. 1216 00:49:24,178 --> 00:49:28,486 Every time Shuai makes a broth, it's going to be a banger. 1217 00:49:28,487 --> 00:49:32,011 Like, I never thought of aromats being jujubes, 1218 00:49:32,012 --> 00:49:36,581 break every French rule, which obviously I'm all about. 1219 00:49:36,582 --> 00:49:37,712 Hell yeah. 1220 00:49:37,713 --> 00:49:39,149 Didn't anyone feel like Shuai's 1221 00:49:39,150 --> 00:49:40,715 was maybe a collection of dishes 1222 00:49:40,716 --> 00:49:43,153 as opposed to a through line of a menu? 1223 00:49:43,154 --> 00:49:44,806 Again, everything was delicious. That's just it. 1224 00:49:44,807 --> 00:49:46,591 - Yes. - Although the progression 1225 00:49:46,592 --> 00:49:48,332 maybe was a little clunky. 1226 00:49:48,333 --> 00:49:51,335 He had two dishes that were the highlight for a lot of people. 1227 00:49:51,336 --> 00:49:53,119 The panipuri killed it. 1228 00:49:53,120 --> 00:49:55,730 Just opened the palate. Bam. It was delicious. 1229 00:49:55,731 --> 00:49:57,602 That bite was so sophisticated. 1230 00:49:57,603 --> 00:49:59,691 There was such a balance there because he put 1231 00:49:59,692 --> 00:50:02,694 so many different flavors, but it all worked. 1232 00:50:02,695 --> 00:50:04,217 I wish he stayed on that track. 1233 00:50:04,218 --> 00:50:07,351 Shuai's ravioli was like a great love letter 1234 00:50:07,352 --> 00:50:08,874 in the wrong envelope. 1235 00:50:08,875 --> 00:50:10,571 What was your favorite comment? 1236 00:50:10,572 --> 00:50:13,226 Oh, the ambrosia salad, how fun it is. 1237 00:50:13,227 --> 00:50:17,056 And that's just kind of what my food is. 1238 00:50:17,057 --> 00:50:20,016 You know, Shuai gave this crazy ambrosia thing 1239 00:50:20,017 --> 00:50:21,626 at the end that was really flavorful and fun. 1240 00:50:21,627 --> 00:50:23,715 Lots going on and really playful. 1241 00:50:23,716 --> 00:50:25,195 They like the poached fruit. 1242 00:50:25,196 --> 00:50:28,067 I just feel so many feelings at once that I'm like... 1243 00:50:29,374 --> 00:50:31,202 ...you know, it's like happy tears. 1244 00:50:31,637 --> 00:50:33,507 Yeah, happy tears are good. 1245 00:50:33,508 --> 00:50:34,856 I love y'all. 1246 00:50:34,857 --> 00:50:36,554 I love y'all too, baby. 1247 00:50:36,555 --> 00:50:39,731 I think they all accomplished what they set out to do tonight, 1248 00:50:39,732 --> 00:50:41,472 and that's really exciting. 1249 00:50:41,473 --> 00:50:43,561 There's so much to like about all these dishes, but overall, 1250 00:50:43,562 --> 00:50:44,997 somewhat delivered 1251 00:50:44,998 --> 00:50:47,304 very distinct flavors, a distinct point of view 1252 00:50:47,305 --> 00:50:49,742 that I can't get out of my head. 1253 00:50:51,483 --> 00:50:56,095 A tough decision, but we know who our next Top Chef is. 1254 00:50:56,096 --> 00:50:57,183 Yes. 1255 00:50:57,184 --> 00:50:58,838 Great, let's get the chefs out here. 1256 00:51:22,166 --> 00:51:24,123 This entire season, we got to see 1257 00:51:24,124 --> 00:51:27,561 the three of you just really blossom into finding yourself, 1258 00:51:27,562 --> 00:51:30,565 finding your mission, and just cooking with a lot of joy. 1259 00:51:31,088 --> 00:51:34,264 While each of you deserve this title of Top Chef, 1260 00:51:34,265 --> 00:51:36,788 there will only be one, but you all should be really, 1261 00:51:36,789 --> 00:51:38,834 really proud of what you accomplished here. 1262 00:51:40,401 --> 00:51:43,709 The next Top Chef is... 1263 00:51:55,024 --> 00:51:56,329 Tristen. 1264 00:51:56,330 --> 00:51:58,244 Let's go, baby! 1265 00:51:58,245 --> 00:52:02,161 Let's go, let's go! 1266 00:52:02,162 --> 00:52:04,251 Let's go! 1267 00:52:07,211 --> 00:52:08,907 So proud of you, 1268 00:52:08,908 --> 00:52:11,823 and you earned it, and you deserve every second of it. 1269 00:52:11,824 --> 00:52:14,652 What's up, Ma? I just won Top Chef. 1270 00:52:14,653 --> 00:52:17,873 You [bleep]! 1271 00:52:18,918 --> 00:52:21,180 I'm so, so, so, so happy. 1272 00:52:21,181 --> 00:52:23,661 So that means now you're hired as momager. 1273 00:52:23,662 --> 00:52:25,489 Oh, my God, Tristen. 1274 00:52:25,490 --> 00:52:27,535 Yay, Top Chef! 1275 00:52:32,540 --> 00:52:34,715 - Yeah! - Thank you. 1276 00:52:34,716 --> 00:52:37,545 - You really knocked it. - Thank you. 1277 00:52:38,546 --> 00:52:42,897 Bailey, you are so tremendous. You know that. 1278 00:52:42,898 --> 00:52:45,727 - You made us so happy. - Thank you. 1279 00:52:46,424 --> 00:52:48,512 Congrats, man. You [bleep] deserve it. 1280 00:52:48,513 --> 00:52:50,557 You [bleep] deserve it, dude. 1281 00:52:50,558 --> 00:52:52,212 Every single moment of this. 1282 00:52:53,735 --> 00:52:55,040 Don't be down on yourself. 1283 00:52:55,041 --> 00:52:57,347 You're a Top Chef, man. 1284 00:52:57,348 --> 00:52:58,784 You're a Top Chef. 1285 00:52:59,437 --> 00:53:00,654 I love you, boo-boo. 1286 00:53:00,655 --> 00:53:02,918 I love you too, boo-boo. So proud of you. 1287 00:53:05,051 --> 00:53:07,095 I got through here through a lot of support, 1288 00:53:07,096 --> 00:53:08,880 and I'm so appreciative to everybody here, 1289 00:53:08,881 --> 00:53:12,797 and it means so much that the cuisine gets recognized 1290 00:53:12,798 --> 00:53:15,017 and the people get recognized. 1291 00:53:15,975 --> 00:53:17,541 I don't know. I didn't do it for me. 1292 00:53:17,542 --> 00:53:19,020 I did it for so many people. 1293 00:53:19,021 --> 00:53:21,284 First person to pull off Afro-Caribbean cuisine 1294 00:53:21,285 --> 00:53:22,937 in Top Chefand win. 1295 00:53:22,938 --> 00:53:26,550 I thank every single chef that did it and paved that way. 1296 00:53:26,551 --> 00:53:31,730 Man, if I can't say that I miss my dad so much. 1297 00:53:32,383 --> 00:53:36,125 I almost quit because I was hurt, 1298 00:53:36,909 --> 00:53:40,085 and somebody believed in me enough 1299 00:53:40,086 --> 00:53:45,439 on their deathbed for me to stay... 1300 00:53:46,135 --> 00:53:50,139 and I'm so happy I made it worth it. 1301 00:53:50,966 --> 00:53:52,620 I really appreciate it, and thank you all. 1302 00:53:53,186 --> 00:53:55,100 -We love you! -Well done, everyone. 1303 00:53:55,101 --> 00:53:57,276 Cheers to season 22, y'all. 1304 00:53:57,277 --> 00:53:59,975 Cheers to 22! Whoo! 1304 00:54:00,305 --> 00:55:00,663 Do you want subtitles for any video? -=[ ai.OpenSubtitles.com ]=-