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Transcript

00:00:00Today I enter the kitchen of Top Chef with a good spirit,

00:00:19obviously looking forward to keep on growing.

00:00:20Participants, welcome to the most demanding kitchen

00:00:23on Spanish television, the kitchen of Top Chef VIP,

00:00:27Por Telemundo, La Casa de los Reales.

00:00:29Whoo!

00:00:32Esta noche arrancamos un nuevo ciclo.

00:00:35Y ahora sin la sonrisa eterna de Dianita Reyes.

00:00:39Nos dejó un vacío muy, muy grande.

00:00:42Ha sido algo de lo más difícil en toda esta competencia.

00:00:47Ustedes cocinan cada día labrando poco a poco el camino que los lleve a la final.

00:00:53Una final donde solo uno podrá convertirse en el ganador o ganadora

00:00:58y se llevará $200,000 y el título de Top Chef V.A.P.

00:01:09Muchos tienen la posibilidad de llevarse estos $200,000.

00:01:16Jason, ayer en la eliminación estabas un poco estresado,

00:01:21confundido, con sentimientos así encontrados.

00:01:25¿Cómo llegas hoy?

00:01:26Siempre que existe una nueva oportunidad hay que aprovecharla

00:01:30y hay que aprovecharla al máximo.

00:01:33Entonces, vengo con muchos ánimos de seguir acá y de seguir aprendiendo y creciendo, por supuesto.

00:01:39Dejó escapar lágrimas, por una frustración.

00:01:44Llorar de coraje es válido, sea hombre o mujer.

00:01:48Me tocó el alma y hoy lo vi con más cariño aún.

00:01:51Bueno, chicas, solamente quiero decirles que quedan cinco, la mitad de las que entraron.

00:02:00Hay que ser valiente ahora que somos menos mujeres.

00:02:03Ya nos pusimos de acuerdo en que vamos a llegar a la final y que tenemos que hacerlo

00:02:09porque, bueno, somos cinco mujeres nada más.

00:02:12Así que, guerreras, nosotras, me gustaría hacer mi grito de guerra porque ellos como varones lo tienen.

00:02:26Me dan ganas de meterme debajo de la estación y de no salir hasta el día siguiente. Me da miedo.

00:02:31No, pero todas al tiempo.

00:02:33Vamos, pues. Uno, dos, tres.

00:02:36Yo, cuando lo escucho, me siento como en un campo de batalla.

00:02:41Eso me gusta.

00:02:48Me da tanto poder, tanta felicidad. Me dan ganas como de salir corriendo y decir, sí, vamos a hacer algo.

00:02:55Pero yo quiero preguntar algo. ¿Cuál es el grito de nosotros?

00:02:58Sí lo tenemos.

00:02:59¿Cuál es?

00:03:00¡Ay!

00:03:02¡Ay, mamá!

00:03:04¡Ay, mamá!

00:03:05¡Ay, mamá!

00:03:06¡Ay, mamá!

00:03:07¡Auxilio!

00:03:09¡Ay, no!

00:03:12¿Ese es el grito de los hombres?

00:03:13¡Venga!

00:03:14Los dos gritos de guerra. A mi parecer, espectacular.

00:03:17Esta noche habrá una inmunidad y una ventaja secreta.

00:03:26Yo soy muy competitivo y juguemos por lo que juguemos. Siempre voy a dar lo mejor de mí.

00:03:30Pero esa inmunidad y esa ventaja secreta no necesariamente se la va a ganar la misma persona.

00:03:39El ganador de este primer reto se va a ganar la ventaja secreta.

00:03:45Y quien gane el segundo reto se gana la inmunidad.

00:03:52Eso no me parece. Deberían de que uno gane y que escoja lo que quiera.

00:03:56Recuerden, lo primero que van a disputar esta noche es la ventaja secreta.

00:04:00Y para ganarla tendrán que pasar una prueba de fuego.

00:04:11Cualquier plato, cualquier cosa que esté en juego yo la voy a querer ganar porque está en mi ADN querer ganar todo.

00:04:19Hoy tenemos el honor de contar con una visita maravillosa.

00:04:23Convencido de que con la cocina podemos generar grandes cambios,

00:04:27ha revolucionado el mundo culinario con un enfoque donde aplica su enorme creatividad.

00:04:34Aprovechando al máximo los ingredientes con los que cocinamos.

00:04:38Con su ONG HOTTIE ha creado un laboratorio de investigación

00:04:43que busca utilizar al 100% los alimentos sin perder su valor nutricional.

00:04:49Llevando su conocimiento a comedores populares de Perú y al mundo entero.

00:04:54Los humanos estamos muy acostumbrados, sobre todo últimamente, a no pensar a futuro.

00:04:59Tenemos que empezar a hacer un cambio.

00:05:01Demos la bienvenida al chef peruano Palmiro Ocampo.

00:05:06Wow. Primero que todo, guapísimo. Para empezar por aquí.

00:05:11No solamente es conocido como chef, sino es conocido como gran activista.

00:05:16Y son exactamente ese el tipo de personas que nos hacen falta en el planeta.

00:05:23Chef, ¿cuál es el primer paso para tomar conciencia de que los recursos que tenemos no son ilimitados?

00:05:29Para mí lo primero es cambiar la forma en que nos referimos a ciertas partes de los alimentos que terminan en la basura

00:05:35cuando en realidad pueden ser optimizados al 100%.

00:05:43Para mi lo primero es cambiar la forma en que nos referimos a ciertas partes de los alimentos que terminan en la basura

00:05:49when in reality, they can be optimized to 100%.

00:05:54The only way to change the world is to start changing one's habits.

00:05:58One of the best ways to learn is with an example.

00:06:01And Chef Palmiro Campo will give you the keys to develop the next challenge, guys.

00:06:09Are you ready?

00:06:10Yes!

00:06:12Chef, please go ahead.

00:06:14And if we start to become aware of that,

00:06:16maybe we can put a stop to destroy the planet to the extent that we are doing it.

00:06:21Very well, gentlemen.

00:06:22I'm going to prepare a broccoli pachicai.

00:06:24So, first, the protagonist, which is the broccoli,

00:06:27and you're going to cut it in half lengthwise.

00:06:29So here we have two portions, basically.

00:06:32We're going to extract the stems

00:06:34because this part of the broccoli is going to become creamy,

00:06:38which will help us complement the sauce.

00:06:41How nice, how he explains.

00:06:42Everything so tidy, so clean.

00:06:45Why do we cut it in half?

00:06:47To have a completely flat part.

00:06:49To seal.

00:06:50And to have direct contact with the surface where it's going to be sealed.

00:06:55It can be something interesting and maybe I'll use it in one of my dishes.

00:06:58The peel of the onion, the skins of the garlic,

00:07:01are quite cellulose because it's fiber.

00:07:05Root, stem, leaves.

00:07:06They are simply wonderful.

00:07:08Palmiro, thank you.

00:07:10Broccoli being sealed to the point of being burned, tanned, roasted,

00:07:13a weight on top to help that surface to have connection.

00:07:17What Chef Palmiro came to share with us

00:07:19was precisely a very important light for consciousness.

00:07:27We bathe it.

00:07:28Uff, mamma.

00:07:30And now, the part of the introduction for you, güey.

00:07:34I'm fascinated by what the chef is doing,

00:07:36taking full advantage of the whole ingredient

00:07:39and throwing away as little as possible or using it for other things.

00:07:42And I'm going to start applying it in the kitchen,

00:07:44not just for the challenge, but for real life.

00:07:46The waiter is coming and he's going to serve the sauce.

00:07:57Palmiro, I'll do this to you.

00:07:59One glove on the plate.

00:08:01That's a great question because you're buying a product

00:08:04and when you work on it, there's a part that you normally throw away

00:08:08and another that you use.

00:08:09If the performance is 100%, your money is worth more.

00:08:12Of course.

00:08:13Very good, gentlemen. That's the dish.

00:08:22This dish is to be framed and eaten whole.

00:08:25Our chef, Palmiro Ocampo,

00:08:27will supervise very closely the challenge that comes next, guys.

00:08:34Chefs, what will the challenge consist of?

00:08:37I said, well, do we have to cook with organic ingredients?

00:08:40You're going to create a recipe and you're going to have 60 minutes to cook.

00:08:49So it's very important, guys,

00:08:51to use the product in an optimal way

00:08:54to leave the least amount of waste.

00:08:57The things that we consider to be useless,

00:09:00are actually useful and you can make very tasty things with them.

00:09:03Go to the open market and remember,

00:09:05you have to optimize very well

00:09:07the way you use what you're going to do,

00:09:10from the purchase to the way you manipulate it.

00:09:17Normally you say, oh, I'm going to grab a lot of things

00:09:20and finally you don't end up using it

00:09:22or you end up wasting too much.

00:09:24We're not going to try all the dishes.

00:09:27We're only going to try the ones that we see

00:09:30that have been used in an optimal way,

00:09:32the ingredient or the ingredients.

00:09:35It's like you don't throw anything away.

00:09:37Here everything works and everything is taken out.

00:09:44Each one has a name, they have a container

00:09:46where they will put the organic waste.

00:09:50I hope to finish the challenge and that the bucket is empty.

00:09:54So that I can really use absolutely everything.

00:09:58We are trying to show that what for many years

00:10:01has been considered a waste,

00:10:03and normally goes in a trash can,

00:10:05we are going to take it to the world of high cuisine

00:10:08through the recipes that you are going to use.

00:10:11I think it's super beautiful that this chef

00:10:15comes to teach us about the consciousness of food

00:10:19in all aspects.

00:10:20Ready?

00:10:22Sharp!

00:10:25Very tasty!

00:10:27Let's cook!

00:10:39Ready?

00:10:41Sharp!

00:10:43Very tasty!

00:10:46Let's cook!

00:10:49I go to the market thinking that my daughter Dinora

00:10:51is going to tell me that we don't eat anything

00:10:54that has to do with animals.

00:11:09I'm clear about what I'm going for.

00:11:11I take the vegetables, I take the seasonings,

00:11:13with what I'm going to give flavor,

00:11:15with what I'm going to give a little freshness.

00:11:25It's the first time I've entered this market

00:11:27with the awareness of how important everything is.

00:11:31And I take as little as I can.

00:11:55I'm thinking about the cauliflower later.

00:11:58I don't want to repeat it, it's very recent,

00:12:00but I think I can make a new version,

00:12:02a different recipe, a different technique.

00:12:13Jason!

00:12:14Hello, chef!

00:12:15You are lucky to have this great chef, Palmiro.

00:12:18How are you, Jason?

00:12:19He comes to visit you, not just anyone.

00:12:21How are you, Jason?

00:12:22I'm making a chicken broth,

00:12:23which is also going to be turned into a base later.

00:12:25I'm not going to use all the broth,

00:12:27it's just heating up.

00:12:28It can be used for many preparations,

00:12:30it can be preserved,

00:12:31or it can be used the next day.

00:12:33Part of that base is going to be converted

00:12:35with everything it has inside,

00:12:37into the creamy part when it's liquefied.

00:12:39And it's going to be added,

00:12:40it's going to be like an ajiaco,

00:12:41like a fake ajiaco, really.

00:12:43I want to be inspired by the Colombian ajiaco,

00:12:45because it's a preparation that I really like.

00:12:49There we go, there we go, there we go.

00:12:51Very good, keep it up, Jason.

00:12:52The only thing in my bucket are the scraps

00:12:54of some things that I'm using,

00:12:56of onion, of chilies, and those things.

00:12:58Well, good luck, my Jason.

00:12:59Come on, come on, come on.

00:13:00Let's try it.

00:13:01Just in this challenge,

00:13:02a broth is a very good option.

00:13:19¿Cómo estás? Hola.

00:13:21Cuéntanos qué vas a hacer.

00:13:22Bueno, voy a hacer un pollito

00:13:24que tiene como un poquito de ajo,

00:13:26con cebolla y cilantro.

00:13:29Ya está en el horno.

00:13:31En el horno.

00:13:32Ahora estoy preparando unos champiñones.

00:13:34Quería una proteína que no fuera la protagonista.

00:13:37Quería que la protagonista fuera lo más natural.

00:13:39O sea, todo lo que iba a reusar.

00:13:41Tiene la piel del pollo, la puse aquí.

00:13:44Las zanahorias, la cebolla, el ajo.

00:13:47El brócoli lo herví con todo ese sazón también,

00:13:51con todo ese caldo que saqué.

00:13:53Bueno, mi querida, pues suerte.

00:13:55Y me gusta que uno pueda de verdad disfrutar también

00:13:59de los nutrientes que muchas veces está más en la concha

00:14:03o en los desechos que dejamos

00:14:05sin pensar que son importantes.

00:14:15¿Cómo está el gari?

00:14:17¿Cómo va?

00:14:18¿Está concentrado?

00:14:19Muy. No sé si vaya a salir bien esto.

00:14:23Se me vino a hacer lo mismo suyo,

00:14:26pero una col morada.

00:14:28Una col morada con crema.

00:14:30Y ahorita la voy a sazonar bien.

00:14:32Quería trabajar específicamente con un producto

00:14:34que me parece muy hermoso visualmente,

00:14:37que es la col morada.

00:14:38Aquí están todos los desperdicios.

00:14:40Aquí también lo voy a licuar y lo voy a tratar de hacer como...

00:14:43Como unos puntitos.

00:14:44Como unos puntitos de eso.

00:14:45Con biberón.

00:14:46Y el relleno de esto va a ser calabaza,

00:14:49zanahoria escalfada con col y flores calzado.

00:14:53Todo eso lo voy a sofreír con aceite de ajonjoli,

00:14:56con aceite de aguacate,

00:14:58y le voy a echar el pimento

00:14:59y todo eso va a ser el relleno con los taquitos.

00:15:02Prueba todo y confirma sabores.

00:15:04Sí, señora.

00:15:05Muy importante, pero buena decisión la que ha tomado.

00:15:07Oído, chef.

00:15:08Muy bien.

00:15:09La crema de col morada se les hizo muy ingeniosa

00:15:13y eso me puede dar puntos.

00:15:33Caramba.

00:15:35¿Qué vas a rogar?

00:15:36Esto va para acá, ¿no?

00:15:37No sé.

00:15:38¿Y no?

00:15:39No sé.

00:15:40A mí lo primero que se me ocurre

00:15:41es ponerme la cubeta de casco.

00:15:44Voy a hacer una mermeladita.

00:15:45Ahí estás haciendo un caldillo, ¿no?

00:15:46Aquí estoy haciendo...

00:15:47No, con esto voy a hacer una salsa.

00:15:48Esto lo voy a...

00:15:49Ya.

00:15:50Y lo voy a...

00:15:51Y lo voy a pasar.

00:15:52¿El ajo no iría bien ahí?

00:15:53Aquí.

00:15:54Claro.

00:15:55Bueno.

00:15:56Bueno.

00:15:57Pues para adentro.

00:15:58Ay, qué bueno que viniste.

00:15:59Porque al final vas a procesar y vas a colar.

00:16:00Una cosa es optimizar

00:16:01y otra cosa ya es optimizar lo inoptimizable.

00:16:04Eso lo tendría que haber utilizado.

00:16:06¿Qué cosa?

00:16:08Si trajo la mitad de la col.

00:16:11Gracias por venir, pero...

00:16:13Pues ahí yo aquí.

00:16:14No, bueno, pues ahí está todavía.

00:16:16Bueno.

00:16:17No uso aquello y uso esto.

00:16:19Me centré en hacer la col morada en dos texturas.

00:16:22La cremita, el steak con ajito, con mantequilla.

00:16:25Bueno, pues que tenga mucha suerte.

00:16:27Gracias.

00:16:28Y ole.

00:16:29Gracias.

00:16:30No sé si voy a cumplir las expectativas de los chefs

00:16:32y, por supuesto, tratar de usar absolutamente todo.

00:16:38¿Cómo está?

00:16:39¿Cómo está?

00:16:40¿Cómo está el niño?

00:16:41¿Todo bien?

00:16:42Un placer.

00:16:43Feliz aquí.

00:16:44Un placer.

00:16:45Que estoy inventando.

00:16:46Voy a hacer dos clases de brócoli y coliflor.

00:16:49Voy a hacer estas dos texturas.

00:16:51He utilizado hasta la cáscara para hacer mi...

00:16:54Mi caldito.

00:16:55Mi potaje que voy a hacer.

00:16:57Y se ve.

00:16:58De agullama, de zucchini.

00:17:01Ahí yo no pelé nada, no saqué ningún tipo de semilla.

00:17:04Todo está en ese puré.

00:17:06Mira, Palmiro.

00:17:07Vemos que no hay ni un desperdicio en el cajón.

00:17:10Y ahora que estás utilizando esa parte del alimento,

00:17:13ya no son desperdicios.

00:17:14No, yo sé que no.

00:17:16Ya es parte de tu receta.

00:17:17Ahí es que está la vitamina.

00:17:18Ahí es que está toda la fuerza.

00:17:20A sacarle el jugo a todo.

00:17:22De ahora en adelante.

00:17:23Y usted en su casa también.

00:17:25Niño, prueba bien, oíste, para que tenga la sazón.

00:17:28Buen color.

00:17:29Gracias.

00:17:30Bueno, he tenido conciencia de verdad que este reto

00:17:35me va a cambiar mi vida.

00:17:42Hola.

00:17:44¿Qué nos vas a dar hoy?

00:17:45A ver, cuéntale al chef.

00:17:47Yo estoy haciendo un plato que es un plato muy querido

00:17:51en una costa mexicana que se llama caguamanta.

00:17:54Ajá.

00:17:55Que es un caldo que originalmente se hacía de caguamas.

00:18:00Que es la parte que me choca.

00:18:01No, me gracias a Dios.

00:18:02Ya no se hace de caguama porque ya no se comen

00:18:04las tortugas caguamas.

00:18:05Cada vez se come menos tortuga porque estamos cuidando

00:18:08a esta especie en peligro de extinción.

00:18:11Usted está haciendo la versión sustentable.

00:18:13Estoy haciendo una versión que sí va a tener camarones

00:18:15y va a tener pescadito para que tenga sabor.

00:18:17El sabor amargo.

00:18:18Claro.

00:18:19Es un plato que viene de la gente del pueblo,

00:18:21que tiene vegetales sencillos como zanahoria,

00:18:25como apio, como ejotes.

00:18:27¿Y dónde está tu optimización, chef?

00:18:29Pues acá están todas las hierbas,

00:18:30todo lo que le he cortado al apio.

00:18:32Ahí van a ir ahorita las cáscaras de los camarones también.

00:18:35Correcto.

00:18:36Y todo eso se va a licuar

00:18:37y nos va a hacer un caldo riquísimo, sustancioso.

00:18:40Las cáscaras del camarón son oro puro

00:18:43para hacer un buen caldo.

00:18:53Buenas, ¿cómo me lo va?

00:18:54¿Todo bien?

00:18:55Bien, y tú, cuéntanos.

00:18:56Estoy haciendo un corazón de lechuga

00:18:58con una salsita asiática que tiene, bueno,

00:19:00salsa inglesa, aceite de ajonjolí, Westchester.

00:19:03Limón gras.

00:19:04Limón gras y la estoy ahí como mojando un poco.

00:19:07Muy contento con los sabores, muy contento con los olores,

00:19:10muy contento con los colores.

00:19:12Tengo solamente aquí los dos lados de la remolacha.

00:19:16Voy a hacer un puré de remolacha.

00:19:18A uno.

00:19:19¿Qué te parece que agarras eso,

00:19:21lo colocas en tu caldo para que lo tiñan?

00:19:24Y ya vamos a ver ese basurero va a ser.

00:19:26Oh, fantástico.

00:19:27Le metí más hierba, tenía como varias cosas ahí.

00:19:30Yo funcionando para tener un caldito sabroso.

00:19:33Mucho éxito.

00:19:34Dale, bye.

00:19:35Gracias.

00:19:36En esta estación, todo está fluyendo como Dios manda.

00:19:45Mi querida chef.

00:19:46Mi querida Alicia.

00:19:47Ella nunca se va por el camino fácil.

00:19:49Me gustaría meterme en el bosque de los vegetales

00:19:53a ver qué puedo lograr que tenga sabor y un poco de locura.

00:19:57Bueno, voy a hacer una salsa rostizada

00:20:01con todas las semillas de todos los que estoy haciendo.

00:20:06Ellos van asados,

00:20:07entonces voy a hacer como una especie de picadillo.

00:20:09Me gustaría hacer una salsa picosa,

00:20:12pero más hacia lo asiático que hacia lo mexicano.

00:20:16Tengo cardamomo.

00:20:17Bastante.

00:20:18Y...

00:20:19Que es muy fuerte el sabor del cardamomo, Alicia.

00:20:21Ten cuidado.

00:20:22¿Dónde está?

00:20:23Acá.

00:20:34Tengo cardamomo.

00:20:35Bastante.

00:20:36Y...

00:20:37Que es muy fuerte el sabor del cardamomo, Alicia.

00:20:39Ten cuidado.

00:20:40¿Dónde está?

00:20:41Acá.

00:20:42Es muchísimo.

00:20:43Ah, estas.

00:20:44Sí, claro.

00:20:45Claro.

00:20:46Si tú lo pelas y la semillita que hay adentro es muy, muy fuerte.

00:20:49Me estoy arriesgando a trabajar con algunos productos

00:20:52que no sé muy bien la ciencia cierta cómo se van a comportar.

00:20:56Bueno, te deseamos mucha, mucha suerte.

00:20:58Gracias.

00:20:59Yo creo que lo importante de los retos es entenderlo

00:21:02y ejecutarlo dentro de tu creatividad.

00:21:12¡Tres minutos!

00:21:19¡Tres minutos!

00:21:29Me encontré con un plato en forma de una concha.

00:21:32Parece que todo se está confabulando

00:21:34para que mi caguamanta se luzca ante los jueces.

00:21:38Abrí la olla de presión faltando dos minutos.

00:21:40Necesitaba ese caldo para terminar de hacer mi salsa.

00:21:50¡Vamos!

00:21:56Puma, ¿ya está listo su plato?

00:21:59Para chuparse los dedos.

00:22:01Para chuparse los dedos.

00:22:03De sabor siempre creo que va a estar bien.

00:22:06De presentación, ahí tengo que mejorar muchísimo.

00:22:09Último minuto.

00:22:19¡Hola!

00:22:23Este caldito lo que está es sabroso, cremoso y delicioso.

00:22:26Un delicadez.

00:22:35Deseo que el sazón también guste.

00:22:37No decepcionar.

00:22:39Y ojalá y elija mi plato para probar.

00:22:41¡Vamos!

00:22:47Decido emplatar lo más diferente que se pueda

00:22:50a lo que hice en el reto pasado.

00:22:54De repente se abre ante mí una imagen maravillosa

00:22:57y es que las hojas de la col hacen forma de cangrejo.

00:23:03Quisiera haber tenido un poquito más de tiempo,

00:23:05pero no las siento crudas.

00:23:07Tienen poquito crunch.

00:23:09Tres.

00:23:10Nueve.

00:23:12Ocho.

00:23:13Siete.

00:23:15Seis.

00:23:16Cinco.

00:23:18Cuatro.

00:23:19Tres.

00:23:20Dos.

00:23:21Uno.

00:23:23Manos arriba, chicos.

00:23:26Todos, toditos, todos, por favor.

00:23:28Alicia, Tabet.

00:23:31No hay plato que le llegue visualmente al mío ahorita.

00:23:34Estoy seguro.

00:23:40Este caldo tiene absolutamente todo.

00:23:43Esto es un caldazo.

00:23:48Chefs, ¿cuántos platos vamos a probar esta noche

00:23:52y con quién empezamos?

00:23:58La verdad, honestamente, yo creo que me lo merezco.

00:24:00Merezco que me llamen a mí por una cuestión

00:24:02que es ni más ni menos que la originalidad.

00:24:05Se han elegido a siete protagonistas de la optimización.

00:24:09Vamos ahí.

00:24:10Yo creo que pueden llamar a mi plato

00:24:12porque en función del reto se cumplió bastante bien.

00:24:15La primera persona que queremos ver aquí al frente es...

00:24:24Tabet.

00:24:25Adelante, señor.

00:24:30Uno hombre otra vez.

00:24:31Pero dije, bueno, son siete.

00:24:33Relájate.

00:24:34Hoy traigo pulso de maraquero.

00:24:36Pienso en que no se me vaya a resbalar la maldita concha

00:24:40y se me caiga toda la caguamanta al piso.

00:24:42Buenas noches, chefs.

00:24:43Buenas.

00:24:44Buenas noches, Tabet.

00:24:48Tabet, ¿cómo has bautizado a este platillo?

00:24:51Yo le puse ecocaguamanta.

00:24:56Utilicé pescado y camarones.

00:24:58Usé absolutamente todo.

00:25:00Desde las cabezas, las patas, la cola de los camarones.

00:25:04Todo se fue a la sartén, a tatemar.

00:25:06Le di un sabor como muy, muy especial

00:25:09porque se concentra mucho y lo disfruté mucho, la verdad.

00:25:13Estoy entusiasmada para ver qué le dicen los chefs.

00:25:16Tus mariscos están a punto.

00:25:18No están pasados de cocción. Están crocantes.

00:25:20El sabor me recuerda mucho a un suquet, a un bisqué.

00:25:24Está muy concentrado.

00:25:26Pero me gusta el display que has puesto aquí

00:25:28de un chile, de un limoncito para acompañar.

00:25:31Y esa sazón casera.

00:25:33Me gusta el respeto a la tradición

00:25:35y el toque de innovación que has utilizado, Tabet.

00:25:37Muchas gracias, chef.

00:25:39Pues el bisqué es francés.

00:25:41Pero uno no tiene que viajar a Francia

00:25:43para comer con la calidad de un buen plato.

00:25:47Bueno, Tabet, si vemos tu estación,

00:25:49vemos que es casi desperdicio cero.

00:25:52O sea que utilizaste bastante bien los ingredientes que elegiste

00:25:57y eso tiene mucho valor.

00:25:59O sea que buen trabajo.

00:26:01Gracias, chefita.

00:26:02Cuando yo vi el bote ese vacío de Tabet,

00:26:04dije, este tipo coronó.

00:26:07Gracias. Puedo regresar.

00:26:08Gracias.

00:26:12En general tuvo buenos comentarios.

00:26:14A ver, yo voy a rezar por él porque, oye, ya, por favor,

00:26:17ya denle, aunque sea la ventaja secreta,

00:26:19se lo merece, ¿no?

00:26:21Galeano, por favor.

00:26:27Espero que a mis compañeros les vaya igual o mejor que a mí.

00:26:35Creo que tengo un plato redondo

00:26:37y que la presentación es divina, es preciosa.

00:26:39Galeano, cuéntame el nombre del plato

00:26:41y hablamos un poquito de la preparación

00:26:43y de todos los detalles de tu plato.

00:26:45El plato se llama la pelúa de Getares.

00:26:52Getares es una de las dos playas que tiene Algeciras, mi pueblo,

00:26:56y en las pelúas le llamábamos nosotros de niños

00:26:59a los cangrejos que eran grandes.

00:27:01Cuando estaba haciendo el stick de la col,

00:27:04vi que empezó a abrirse y dije, guau,

00:27:06si lo separo y lo coloco bien con las pinzitas y tal,

00:27:10va a parecer un cangrejo.

00:27:11Porque además, la salsa que tiene, que es la que lo acabo de bañar,

00:27:14es una salsa que he hecho con las cabezas

00:27:17y los cuerpos de uno de los camarones que ven ahí,

00:27:20y luego los camarones los hice a baja temperatura,

00:27:24con ajito y con una mermelada de tomate y hierbabuena.

00:27:27No se me hubiera antojado probarlo.

00:27:30Está sensacional, sensacional.

00:27:32Pero, papacito, están todos a un nivel

00:27:37donde esto no puede suceder.

00:27:39Esto es muy incómodo de comer.

00:27:43De ahí donde viene el arte de no desperdiciar

00:27:47y dar de comer lo que se puede comer machín.

00:27:50Ahora sí te va a ir emplatado, carrales.

00:27:52Ana, ¿qué es eso?

00:27:54De todo lo bueno, dejaste media col,

00:27:57que eso me dio mucha tristeza.

00:27:58¿Te acuerdas que te dije cuando hacía tu estación?

00:28:00Sí, ya sé.

00:28:01Entonces, bueno, luego la recuperas y nos la cocinas.

00:28:04Sí, claro.

00:28:05Pero por lo demás, me felicitan y les gusta mucho el plato,

00:28:08así que yo estoy contento y feliz.

00:28:11Un consejo, de repente, porque me gustó mucho

00:28:14la textura de contraste de lo cremoso

00:28:17con al dente del resto de las hojas de la col.

00:28:21Y, sin embargo, efectivamente, esta parte es incomible.

00:28:25Pero podrías, como que haberlo reconstruido,

00:28:27cocinarlo por separado y lo he reconstruido

00:28:31y ya tenías las texturas correctas.

00:28:33A su estación, chef.

00:28:34Gracias.

00:28:39Creo que a Galeano le fue bien.

00:28:42Jason.

00:28:43¡Uh!

00:28:47¿Te lleva a la máquina, por favor?

00:28:48Creo que mi plato quedó bastante bien

00:28:50y creo que está muy rico, está muy bien sazonado.

00:28:53Bueno.

00:28:54Creo que le puede ir muy bien a Jason con este plato.

00:28:57Jason, cuéntanos cómo se llama tu platillo, por favor,

00:29:00y cómo lo hiciste.

00:29:01Esto es un falso ajiaco.

00:29:05El caldo de pollo lleva calabaza, lleva zanahoria,

00:29:08lleva papa, lleva ajo,

00:29:11y además se mezcló y se hizo espeso con una crema

00:29:16con los mismos ingredientes del caldo.

00:29:20Y sí, se ve muy bueno ese ajiaco.

00:29:23No sé si esté a la competencia de Top Chef VIP,

00:29:27porque ya un caldito de pollo aquí como que no cuadra mucho,

00:29:30pero bueno, los chefs son los buenos.

00:29:33Me parece que está muy bien logrado tu plato.

00:29:36Tiene un equilibrio muy, muy bueno.

00:29:38El sabor está...

00:29:40No me encanta esta palabra, pero...

00:29:42Equilibrado, redondo.

00:29:44Me gusta mucho.

00:29:45Les gusta mucho la idea.

00:29:46Incluso dicen que está redondita,

00:29:49el círculo completo del reciclaje.

00:29:51Esférico, envolvente.

00:29:52Envolvente.

00:29:53Es circular.

00:29:54Muy bonito.

00:29:55Así.

00:29:56Después del drama de ayer,

00:29:58qué bueno que a Jason le va bien.

00:30:00Te tengo que decir que de falso tenía nada,

00:30:03porque está muy verdadero ese plato,

00:30:05original y bien hecho.

00:30:06Gracias.

00:30:07Muchas gracias.

00:30:08Los de Jason, del uno al diez,

00:30:10diez puntos.

00:30:11La meteo con el ron.

00:30:12Muchas gracias, Jason.

00:30:13A tu estación.

00:30:16Bravo, mi Jason.

00:30:18Carolina.

00:30:19Siga adelante, hermano.

00:30:20Va muy bien.

00:30:21Mi querida Carolina.

00:30:22¡Eso!

00:30:24Me siento orgullosa porque fue la primera mujer

00:30:27que llaman.

00:30:29Pasa, Carolina.

00:30:33Es por casi, casi garantizar

00:30:35que el plato de Caro sabe bien,

00:30:36porque a mí ya me tocó trabajar muchas veces con Caro,

00:30:39y Caro tiene buen sazón.

00:30:41¿Cómo se llama este platillo?

00:30:42¿Qué nos diste de beber?

00:30:43Cuéntanos todo, por favor.

00:30:45Es como si fuera la naturaleza se impone.

00:30:50Es un pollito que en realidad es como si fuera

00:30:52para hacer un testing, ¿no?

00:30:54De cómo quedó el pollito.

00:30:55Lo metí en el horno.

00:30:56La piel se la quité y se la puse.

00:30:58Todos los residuos, la cáscara y el jugo,

00:31:01pues también es reciclaje de la zanahoria,

00:31:04de la cebolla,

00:31:06tiene un poquito también del brócoli.

00:31:09¡Caro!

00:31:10¿Un jugo de cebolla?

00:31:12¡Qué raro está eso!

00:31:13¿Nunca habías probado jugo de cebolla?

00:31:15Jugo de cebolla, pero así en refresco.

00:31:17¡Uy, tengo sed!

00:31:18¡Híjole!

00:31:20Tengo que hacer ejercicio.

00:31:21¡Un jugo de cebolla!

00:31:22Un jugo de cebolla.

00:31:23Por favor.

00:31:24Te lo quieres aventar como comercial de deportista.

00:31:28Mira, Caro, si tú me aseguras

00:31:30que el jugo de cebolla sirve para tener el pelo así como tú,

00:31:33yo me tomo lo que tú me digas.

00:31:35Me gusta el componente asiático que le has puesto.

00:31:38También tu concepto de darle un nombre

00:31:41que provenga de la Pachamama, de la Madre Tierra,

00:31:44y que hayas utilizado un poco ese conocimiento

00:31:47y experiencia personal volcada en tu platillo.

00:31:50Sí se fue un poquito arriba la sal.

00:31:52No sé si en el momento en que agregaste sal o la soja,

00:31:55pero por ahí solamente es cuestión de componerlo.

00:31:59El tema de las sales de esta cocina me va a acabar enfermando.

00:32:02Gracias, puedes regresar a tu estación.

00:32:04Gracias, gracias.

00:32:07Sinceramente me gustaría probar ese jugo de cebolla a ver qué tal.

00:32:10Señor Gary, preséntese adelante, por favor.

00:32:13¡Vamos, vamos, vamos, máquina!

00:32:16Tiene mucha creatividad y está muy bonito.

00:32:19Y seguramente sabe muy bien.

00:32:21Buenas noches, Chef.

00:32:22Buenas noches.

00:32:24Es un fenómeno, es un máquina.

00:32:25Estoy seguro que también le va a ir muy bien.

00:32:27Cuéntanos, Gary, cómo se llama este plato

00:32:29y qué nos puedes decir de él.

00:32:31El plato se llama Veggie Color.

00:32:38El taquito lo hice con col verde.

00:32:40El relleno es coliflor y la calabecita amarilla

00:32:45las puse como al sartén, como tipo asiático.

00:32:48Un poquito de miel, aceite de jonjolí.

00:32:50Creo que va a ser una bomba de sabor, a mi parecer.

00:32:53Entonces espero que les guste.

00:32:56Él también tiene un toquecito y le gusta innovar,

00:32:58presentar cosas diferentes.

00:33:00Chido.

00:33:01La cobertura, la tortillita vegetal.

00:33:04La de col verde.

00:33:05Un poquito más, un poquito nada más de cocción.

00:33:08Igual está bien el crunchy, pero para que podamos morder

00:33:11y no tener que pelearnos con ella.

00:33:13Claro.

00:33:14Y veo también tu contenedor.

00:33:16Veo vegetales.

00:33:17Me hubiera gustado verlo más vacío.

00:33:19Algo podrías haber hecho con eso.

00:33:21Es una hoja, recuerda.

00:33:22No, ahorita se me vino a la mente hacer una bebida

00:33:25porque tengo maracuya y limón.

00:33:27Hubieras hecho una bebida espinaca, maracuya y limón

00:33:29y creo que hubiese quedado...

00:33:30La próxima ya sabes.

00:33:32Gracias, chef.

00:33:33Ser un reto para mí,

00:33:34tratar de utilizar todo, todo, todo, todo lo que se tenga.

00:33:38Me gustan mucho las técnicas de cocción

00:33:40que utilizaste en esta elaboración.

00:33:42El emplatado también me gustó mucho,

00:33:44cómo se definía cada uno de tus rollos de col verde.

00:33:48Y me gustó mucho el toque asiático

00:33:50que le diste a tu elaboración.

00:33:52Gracias, chef.

00:33:53Bueno, Gary, yo creo que tu plato puede ser el ganador.

00:33:56Muchas gracias, mijo.

00:33:57Thank you, everybody.

00:34:00Mega ultra contento también de los comentarios

00:34:03y de que hice un muy buen plato

00:34:05y visualmente se veía espectacular.

00:34:07Gabriel, a la pista, por favor.

00:34:15Cero posibilidades pensaba yo que me iban a llamar.

00:34:18No sé por qué.

00:34:19Cuéntame de tu plato, ¿cómo se llama?

00:34:21Mi plato se llama conciencia.

00:34:28Decidí hacer un corazón de lechuga

00:34:31salteado en salsas asiáticas.

00:34:33Usé lemon grass,

00:34:35usé aceite de sésamo,

00:34:37usé soya

00:34:38y luego hice un puré de betabel.

00:34:43El plato de Gabriel

00:34:45está muy bien emplatado.

00:34:47Se ve bonito.

00:34:48Le metí tres golpes duros, mijo.

00:34:49Me gustó mucho.

00:34:51Mucho, jugoso, delicioso.

00:34:53Lástima, está subido en sal.

00:34:55Algo aquí.

00:34:56Hoy la sal sí nos está metiendo la pata.

00:34:58A mí no me falta la carne en este plato.

00:35:00Los colores estupendos,

00:35:02ese verde pálido,

00:35:03pero que también tiene la textura de la beterraga,

00:35:06tipo una gomita del crujiente que humedeció.

00:35:08De verdad que me ha gustado bastante.

00:35:11Gracias, Chef.

00:35:12A su estación, Chef.

00:35:13Gracias.

00:35:15Los cuatro me dijeron cosas maravillosas.

00:35:18Yo dije, bueno, aquí está el plato ganador

00:35:20porque no hubo ninguna crítica.

00:35:22Bueno, falta un solo plato

00:35:24para que degustemos con el Chef Palmiro.

00:35:37En esta cocina me enfrento a muchísimos miedos.

00:35:40Y uno de ellos es que, por favor,

00:35:42que no se me acabe el tiempo en alguno de los retos

00:35:45porque eso podría ser fatal.

00:35:46Para más contenido exclusivo, ingresa a topchefvip.com.

00:35:50Y, por supuesto, regresamos con mucho más

00:35:53en Telemundo, la casa de los realities.

00:36:03Bueno, falta un solo plato

00:36:05para que degustemos con el Chef Palmiro.

00:36:14Ha de ser que me están dejando para el final, probablemente.

00:36:17Niño.

00:36:19¡Eso!

00:36:20Así, niño.

00:36:21Dale.

00:36:24Tuve la gran suerte de que me llaman número siete,

00:36:27el número de la suerte, así que guau.

00:36:29¿Cómo has bautizado a este platillo?

00:36:31El plato está dedicado al árbol de la vida.

00:36:37Hay un brócoli.

00:36:39Lo puse un poquito en leche primero con pimienta negra.

00:36:43Hice un puré con la ullama,

00:36:46pero utilicé la ullama completa.

00:36:48Y quise hacer como dos texturas

00:36:51llevando la cáscara y todo lo que uno antes desperdiciábamos

00:36:56a otro tipo de salsa.

00:36:58Guau, señores, qué plato.

00:37:01Y creo que voy a transportar a este chef

00:37:06a mi lindo Perú.

00:37:08La cocción de las verduras a mí me gusta así que sea crunchy, ¿no?

00:37:12Igual un poquito más de coloración en la coliflor

00:37:15le hubiera resaltado muchísimo el sabor

00:37:17y le hubiera dado un poco más de punch.

00:37:19Y siento que la segunda salsa que hiciste le aporta,

00:37:22le beneficia, le suma.

00:37:24Ay, qué bueno que te gustó.

00:37:26Eso a mí se me da muy bien, lo de los sabores,

00:37:29que lo tengo nato, si me críen eso,

00:37:31si eso es lo que hago.

00:37:32La salsa cremosa amarilla me hace recordar

00:37:35a un plato que comemos allá en Perú

00:37:37que es de origen arequipeño, del sur,

00:37:39que se llama locro.

00:37:41Ajá, locro.

00:37:42Y que le ponemos una hierba que se llama huacatay

00:37:44y que le da un perfume.

00:37:46Y me hizo recordar mucho y no lo sacaba

00:37:48hasta que empecé a entender un poquito

00:37:50los ingredientes que habías usado.

00:37:52Puse todo mi empeño, todo mi sabor

00:37:54y mi sabiduría en ese plato

00:37:56para que cuando lo comiera

00:37:59dijeran, wow, esto es Perú.

00:38:02Es muy inteligente de su parte hacerle un platillo

00:38:04que le va a recordar a su casa.

00:38:06Realmente.

00:38:07Qué bueno que pudiste utilizar verduras.

00:38:10Me gustó mucho esta salsa

00:38:13y el espesor que tiene.

00:38:15Muchísimas gracias, niño. Puedes regresar.

00:38:22Toqué esa fibra que yo quería.

00:38:25Chefs, es momento de deliberar.

00:38:29Adelante, por favor.

00:38:30Vámonos, Chef.

00:38:32No hay rivales débiles.

00:38:34Ahora les toca escoger al más fuerte.

00:38:41Por favor, acuérdense.

00:38:42Una cosa que me sigue impresionando a mí

00:38:44es que esta gente se dedicó a tacos.

00:38:46Platillos que también tú estabas impresionado, ¿no?

00:38:49De ver algunas preparaciones.

00:38:51Como la col china que preparó Gabriel

00:38:54que tenía de repente unos destellos de sal extraños.

00:38:57Si gano o no, no lo sé.

00:38:58Pero me da el placer de poder decir

00:39:02hay una gran opción de que pueda ser yo.

00:39:05Vieron también los rollitos de Gary.

00:39:07También utilizó todos los desperdicios

00:39:10también para hacer el relleno.

00:39:12Pero estaba muy bien logrado ese plato.

00:39:14Hay muy buenos platos, pero insisto,

00:39:16me quedo con los buenos comentarios

00:39:18y ya Dios dirá.

00:39:19Definitivamente y no me cabe duda

00:39:21que este reto les ha abierto un tercer ojo

00:39:25a los concursantes.

00:39:26Como es el caso de David, ¿no?

00:39:28Era el contenedor con menor cantidad de desperdicios.

00:39:32O sea, él entendió claramente

00:39:34que el alimento no se desperdicia

00:39:36si se optimiza correctamente.

00:39:38La verdad yo creo que el plato más chuleado

00:39:41fue el mío.

00:39:42Galeano y su araña.

00:39:44Sí, bueno, un cangrejo de mar,

00:39:46un cangrejo de mar.

00:39:47Muy rico.

00:39:48Sí, sí, sí, no, muy bueno.

00:39:49Los jueces saben que es lo que están evaluando.

00:39:52De verdad que este reto ha sido muy raro.

00:39:54Pero aquí están viendo varias cosas

00:39:57como el reciclaje,

00:39:58que no tenga nada en tu estación,

00:40:00sabores.

00:40:01En el caso de Jason...

00:40:02Me gustó bastante.

00:40:03Me gustó mucho que como que se concentrara

00:40:06e hiciera de verdad el reto bien cumplido

00:40:09porque no tuvo casi cero desperdicios también.

00:40:12Siento que entre todos los platillos

00:40:14el que tiene menos errores tiene muy buen sabor.

00:40:17Y la verdad es que lo chulearon bastante es a Jason.

00:40:19Nenes, ¿estamos pronunciados?

00:40:21Yo creo que sí.

00:40:22Vamos a decirle, vamos a decirle.

00:40:25Puede ser cualquiera.

00:40:27La verdad es que está muy parejo.

00:40:31Puede ganar una mujer.

00:40:32Pues sí, me gustaría que ganara mi pana Gabriel.

00:40:35Yo siento que puedo estar ahí también.

00:40:37Chefs, ¿quién ganará esta maravillosa ventaja secreta?

00:40:42Creo que mi plato es un plato ganador.

00:40:45Mejor vámonos a ver de los platos que quedaron

00:40:48quién puede quitarme ese primer lugar.

00:40:51Para ustedes ha sido un reto,

00:40:52pero no crean, para mí también ha sido un reto

00:40:54poder comunicarles correctamente

00:40:56el idioma de la optimización a través de la comida.

00:40:59Y quiero felicitarlos porque no es fácil.

00:41:02Incluso en la cocina convencional

00:41:05la inclusión de este tipo de prácticas no se lleva a cabo

00:41:08y cada uno de ustedes resulta teniendo éxito

00:41:12en el solo hecho de haberlo aplicado.

00:41:14Y de eso me llevo una alegría muy grande a mi país.

00:41:20La idea es hermosa, preservar el planeta,

00:41:22desperdiciar lo menos posible los alimentos.

00:41:25Me parece algo maravilloso aprender a cuidar los recursos

00:41:29y a reutilizarlos y darles mucho sabor.

00:41:32De los siete platos que probamos,

00:41:34el mejor plato fue...

00:41:37Siento que tengo chance de ganar la ventaja

00:41:40porque para mí, mi plato fue el más elaborado.

00:41:48Hola, hijito. Siempre te he admirado.

00:41:51Te deseamos muy buena suerte.

00:41:53Cualquier mensaje que pueda escuchar de él se cae del cielo.

00:41:56¿El plato es para tu papá? ¿Te recuerda a tu papá?

00:41:58El plato es para mi papá.

00:42:00¿Qué pasó? ¿Con qué?

00:42:01No puede ser.

00:42:02Mírame, mírame, mírame.

00:42:11De los siete platos que probamos,

00:42:13el mejor plato fue...

00:42:18Siento que tengo chance de ganar la ventaja

00:42:20porque para mí, mi plato fue el más elaborado.

00:42:29El tuyo, Jason.

00:42:33¿Caldito de pollo? ¿Ah, sí?

00:42:36¿Cremita de pollo ganó?

00:42:38¡Venga!

00:42:40¡Qué felicidad!

00:42:41¿Ah, sí? ¿Seguro?

00:42:43Bien, mi compa Jason. ¡Eso, viejo!

00:42:46Así que, hermano, te quiero. Te quiero mucho.

00:42:49Vamos a celebrar.

00:42:50Elegimos ese plato, Jason,

00:42:51porque mostraste el uso óptimo del ingrediente.

00:42:55Pero no solo eso.

00:42:56Mostraste cómo rescatar una tradición común

00:42:58de una costumbre alimentaria

00:43:00y agregaste los componentes de la manera más óptima.

00:43:04Y eso nos hizo sentir

00:43:05que no solamente el producto estaba bien hecho en el concepto,

00:43:09sino que también llegaste a sabores

00:43:11que movieron internamente nuestras entrañas.

00:43:14¡Ah, sí!

00:43:15¡Ah, sí! ¡Ah, sí!

00:43:18No pensé que se lo iba a llevar.

00:43:20Bien trabajado y bien ganado.

00:43:22Me da mucho gusto y muchas felicidades, mi Jason.

00:43:25Has obtenido una ventaja secreta, Jason,

00:43:30que podrás utilizar, obviamente, cuando llegue el momento.

00:43:33OK.

00:43:34¿Quieres tu llave?

00:43:35Sí, pero, por supuesto.

00:43:36¿Ah, sí? ¿Has dado tu llave?

00:43:38Sigue quedando el triunfo entre los mosqueteros,

00:43:40que eso es lo más importante.

00:43:41Felicitaciones. Yo me quedo con la otra, ¿OK?

00:43:44Muchas gracias. Gracias.

00:43:45Así que, nada, regresa con tu llave.

00:43:48¿Será ventaja o será desventaja?

00:43:52Veanlo ustedes en el próximo capítulo.

00:43:55Chef Palmiro Ocampo,

00:43:57muchas gracias por habernos visitado, de verdad.

00:44:02Las puertas de Top Chef VIP

00:44:04siempre van a estar abiertas para ti, gracias.

00:44:06¡Que vuelva! ¡Que vuelva!

00:44:11Gracias, chef, por esta invitación

00:44:14y por estar aquí compartiendo con nosotros desde Perú

00:44:17con esta gastronomía tan espectacular que tienen ustedes.

00:44:20Chicos, a seguir rompiéndolas siempre, gracias.

00:44:23Aplíquenlo.

00:44:24Un placer, un placer.

00:44:25Qué gusto, nos volveremos a ver si vienes.

00:44:28En Huachaco.

00:44:29En Huachaco.

00:44:30De verdad, ya siento que lo quiero, chef.

00:44:32Chicos, y ustedes, por favor,

00:44:35pasen a la cava a descansar

00:44:37para preparar todo para el siguiente reto.

00:44:39Gracias.

00:44:41Me voy con todo por esa inmunidad,

00:44:44porque me la merezco.

00:44:46Muchas gracias, hermano.

00:44:47Me la merezco.

00:44:48Así, Jason.

00:44:49¿Así?

00:44:50¡Así!

00:44:51¡Así!

00:44:56Felicidades.

00:44:58Felicito a Jason de corazón.

00:45:01Me alegro como si fuera por mí.

00:45:03Esa ventaja, no sé si es un dolor de cabeza.

00:45:05Sí, exacto, exacto.

00:45:06O cuando no sabes esa ventaja.

00:45:07No sé si me alegro por él,

00:45:08como me preocupo por él, la verdad.

00:45:10Cíclicamente, cada uno de nosotros

00:45:12tiene una ventaja secreta.

00:45:13El niño quiere ser su amigo.

00:45:14Yo no sé, sospechoso.

00:45:15Vamos a entrar a este segundo reto,

00:45:16que es por la inmunidad.

00:45:17Vengo emocionado, estoy contento.

00:45:19Creo que nos puede ir bastante bien.

00:45:21Venga, relájense.

00:45:22Éxito.

00:45:23Bésalo.

00:45:25Ya ganamos la ventaja.

00:45:26Estaría increíble ganarnos la inmunidad,

00:45:28pero veamos qué sucede.

00:45:32Con toda la esperanza

00:45:33de hacer un platillo espectacular

00:45:36y ganarme esa inmunidad.

00:45:38En la cocina,

00:45:39vivimos como en una realidad alternativa, ¿no?

00:45:42Tantas horas juntos

00:45:44y tantas batallas luchadas

00:45:47hacen que terminemos formando una linda familia.

00:45:51Y aquí, como afuera,

00:45:53nuestro objetivo principal, chicos,

00:45:55es hacer sentir orgullosos a esas personas

00:45:58que nos han formado, de alguna manera.

00:46:00¿No?

00:46:01Hoy, para que no se nos olvide,

00:46:03vamos a hacer un platillo espectacular

00:46:05y ganarme esa inmunidad.

00:46:08Para ganar la inmunidad,

00:46:10va a ser muy clave

00:46:12lo que está ahí debajo de cada una de esas campanas.

00:46:20Todos vemos una campana

00:46:22y uno piensa que es una proteína, un alimento.

00:46:26Carne, pescado, pollo, verdura, fruta, postre.

00:46:29¿Qué será?

00:46:30No sé, me pasan mil cosas por la cabeza.

00:46:33Lo único que de verdad espero

00:46:34que no vaya a haber ahí abajo de esa campana

00:46:36es algo vivo

00:46:37y no pienso matar nada.

00:46:38A la cuenta de tres,

00:46:39van a poder levantar sus campanas.

00:46:41¿OK?

00:46:43A la una,

00:46:44a las dos

00:46:45y a las tres.

00:46:47Anda.

00:46:51¡Oh, sorpresa!

00:46:52Es un radio.

00:46:59¿Para qué será?

00:47:00¿Un radio?

00:47:04Yo creo que nos van a dejar

00:47:05que pongamos la música que queramos.

00:47:07Yo sé que están un poquito confundidos.

00:47:09Sí.

00:47:13Pero es que la sorpresa de esta noche

00:47:15no es visual,

00:47:17es auditiva.

00:47:22Que alguien me explique

00:47:23qué está pasando aquí, por favor.

00:47:25¡Patty!

00:47:26¿Quieres escuchar lo que hay en tu radio?

00:47:31Y de repente,

00:47:32en el fondo de esa música

00:47:34empiezo a escuchar una voz

00:47:35que amo,

00:47:36hermosa,

00:47:37que es la de mi padre.

00:47:39Te deseamos

00:47:40muy buena suerte

00:47:42en tu proyecto

00:47:45y que Dios te bendiga

00:47:48porque todo lo que tú te propones

00:47:51lo has hecho muy bien.

00:47:53Tú eres una mujer muy trabajadora,

00:47:57muy honesta.

00:47:59Siempre nos has apoyado

00:48:01a toda la familia.

00:48:04Y te queremos mucho

00:48:06tus hermanos,

00:48:07tu mamá y yo.

00:48:10Que Dios te bendiga

00:48:12y como decimos aquí en Sinaloa,

00:48:14¡Puro para adelante!

00:48:24No, no, no, no, no.

00:48:25Esto sí es algo para lo que

00:48:27creo que ninguno de nosotros

00:48:29venía preparado.

00:48:30¿Cómo te sientes?

00:48:31Creo que todos quejamos así

00:48:32escuchando la voz de tu papá.

00:48:33Emocionada,

00:48:34obviamente muy emocionada.

00:48:35Mi familia para mí

00:48:36es mi tesoro más sagrado.

00:48:38Siempre lo he dicho.

00:48:40Es mi motor,

00:48:42lo que me impulsa a todo.

00:48:44Hemos venido viviendo

00:48:45momentos muy complicados

00:48:46los últimos dos años

00:48:47con mi madre,

00:48:48con mi padre,

00:48:49con nueve quirófanos.

00:48:50Curiosamente pasando

00:48:51por situaciones bien complicadas

00:48:53que ya están mejorando.

00:48:55Entonces escuchar ahorita

00:48:56a mi padre tan bien,

00:48:59tan bien después de un infarto

00:49:03marcapasos,

00:49:04una cirugía de lengua,

00:49:07que ahorita lo escucho hablar

00:49:08mucho mejor

00:49:09y me emociona aún mucho más.

00:49:11Ay, Paty.

00:49:17Y el escuchar a mi padre

00:49:18después de un infarto

00:49:20que se nos fue

00:49:21durante algunos minutos

00:49:22y regresó nuevamente,

00:49:24Dios le dio una oportunidad

00:49:25a él y a nosotros como familia.

00:49:29Y, Polo,

00:49:31queremos saber,

00:49:33escuchar

00:49:34qué hay en tu radio.

00:49:35¿Tú quieres escuchar?

00:49:36No sé.

00:49:39Ya, se siente uno

00:49:40como nerviosito, es cierto.

00:49:42Un poquito.

00:49:43Hola, hijito.

00:49:44Pues nada más te mando

00:49:46este mensajito

00:49:47para decirte que

00:49:49siempre te he admirado

00:49:52y estoy orgulloso de ti.

00:49:54Pienso que eres

00:49:55una persona súper exitosa

00:49:57y me doy cuenta

00:49:58de que todo lo que haces

00:50:00lo haces para hacerlo bien.

00:50:02Te quiero mucho, hijo.

00:50:04Un besote.

00:50:06Y durante mi infancia

00:50:07me costó mucho trabajo eso

00:50:09porque yo sentía

00:50:10que jamás lo iba a lograr,

00:50:11que nunca se iba a sentir orgulloso

00:50:13de tener un hijo como yo.

00:50:15Él creció y lo educaron

00:50:17de muy homofóbico,

00:50:19muy machista.

00:50:21Yo, la verdad,

00:50:22es que viví toda mi adolescencia

00:50:23pensando que me iba a quedar

00:50:24sin papá

00:50:25cuando salía del clóset.

00:50:27Y me llevé la gran sorpresa

00:50:30de yo haber sido

00:50:31el que lo juzgó a él

00:50:33porque sé que le ha costado trabajo

00:50:35porque es romper

00:50:36con todo lo que creció,

00:50:38pero le he hecho todas las ganas

00:50:40y se metió a terapia

00:50:42y con psicólogos

00:50:43y sigue siendo

00:50:44mi mejor amigo.

00:50:45Es como el presidente

00:50:46de mi club de fans.

00:50:48No se pierde nada

00:50:49de lo que hago.

00:50:50Siempre está al pendiente

00:50:51de mi carrera

00:50:52y, bueno,

00:50:53es súper bonito para mí.

00:50:54Puma.

00:50:57Señora.

00:50:58¿Qué mensaje habrá en tu radio?

00:51:01Hi, Daddy.

00:51:02Soy yo, Jenny.

00:51:04Feliz Día del Padre, Daddy.

00:51:06I love you so, so, so, so much.

00:51:08Y estoy tan orgullosa de ti.

00:51:11La verdad,

00:51:12no me lo creo, papá.

00:51:14No puedo creer que sigues ahí.

00:51:16Siento que hace un mes

00:51:18no podías levantar un cuchillo

00:51:19y aquí estás cocinando.

00:51:21Todos pensaron también

00:51:22que yo duraría muy poco,

00:51:24¿no?

00:51:25Porque ella jamás

00:51:26me vio cocinando.

00:51:28No espero el momento

00:51:29que me hagas tú

00:51:30una comida para mí.

00:51:31De verdad, papá.

00:51:32Pero sigue ahí

00:51:33con mucho ánimo,

00:51:34sigue adelante

00:51:35y trata de ganar esto.

00:51:37Quiero verte ganando, ¿OK?

00:51:39I love you, papá.

00:51:40Te quiero, te quiero, te amo.

00:51:42Te extraño muchísimo

00:51:44y te mando un abrazo.

00:51:46Espero verte muy pronto.

00:51:47Te amo, Jenny.

00:51:49Como es su voz,

00:51:50es su espíritu, su alma.

00:51:52Y sentir la voz de ella,

00:51:53bueno,

00:51:54¿qué quiere que le diga?

00:51:55Se me arrugó el corazón.

00:51:56Gracias, Génesis.

00:51:58Ella es la realización de mi vida

00:52:02por todo lo que ha pasado.

00:52:05Ella es

00:52:07un punto vital

00:52:08en mi existencia.

00:52:09Ella es mi esposa.

00:52:11Las dos son mujeres que amo.

00:52:14En este programa estoy viviendo

00:52:17cosas que nunca antes viví.

00:52:19Muy satisfecho

00:52:21de lo que Dios y la vida me han deparado

00:52:24con este viaje,

00:52:25hermoso viaje.

00:52:27Galeano,

00:52:28¿qué mensaje habrá en tu radio?

00:52:31Yo sé que es mi padre.

00:52:32Yo lo que quiero es abrazarlo.

00:52:34José Mari, te mando ánimo

00:52:36y un poco de fuerza,

00:52:38aunque yo sé que tú no la necesitas

00:52:39porque te estás sobrado.

00:52:42Adelante, siempre adelante.

00:52:43No decaigas.

00:52:45Lo mejor,

00:52:46siempre te has propuesto cosas

00:52:47y las has conseguido.

00:52:48Así que esta no va a ser menos.

00:52:50No decaigas.

00:52:51Lucha y valiente.

00:52:53Mi padre es muy poco folclórico.

00:52:55Incluso me han dado un audio

00:52:57para que lo pongan en el programa.

00:52:59Y todo eso me resulta muy bonito.

00:53:03Él nunca quiso que yo me dedicara

00:53:04a nada de esto,

00:53:06a nada.

00:53:07Él quería que yo estudiara

00:53:09una carrera seria,

00:53:10que fuera alguien de provecho.

00:53:13Mi padre me dijo,

00:53:14chiquillo, yo me convencieron.

00:53:15Yo estudié en Granada

00:53:16en la Universidad de Ciencias Políticas

00:53:17porque ellos me dijeron,

00:53:18estudia algo serio

00:53:19y luego después...

00:53:20Yo pensaba que a mí

00:53:21me iba a quitar las ganas

00:53:22de hacer el payaso,

00:53:24que es lo que me gusta a mí.

00:53:26Tuvieron que pasar años

00:53:27ya en la profesión

00:53:29y hubo un día

00:53:30que le cambió el chip.

00:53:31Y hoy por hoy

00:53:32es mi fan número uno.

00:53:38Nati, dale.

00:53:40Mi niña hermosa Natalia,

00:53:42te extraño mucho.

00:53:44Pero espero que estés muy contenta

00:53:45con todo lo que estás realizando

00:53:47porque la vida te da oportunidades

00:53:49de seguir adelante

00:53:50con nuevos proyectos y retos.

00:53:54Te amo y te quiero

00:53:55y espero que salgas muy contenta

00:53:57de este programa.

00:53:59Un beso y un abrazo

00:54:01y estoy muy orgulloso de ti.

00:54:02Te amo.

00:54:05Si hay una cosa complicada

00:54:06en la vida,

00:54:07es no tener a tu familia cerca.

00:54:09Él y yo somos tan distintos

00:54:11y es más necio que la...

00:54:14Y...

00:54:17es mi papá

00:54:18una persona divertidísima.

00:54:19Creo que es algo

00:54:20que aprendí de él.

00:54:21Siempre la sonrisa,

00:54:22estar alegre, la energía,

00:54:24la responsabilidad

00:54:25y le agradezco muchas cosas.

00:54:27Qué fortuna que pueda estarlo

00:54:28escuchando aquí

00:54:29frente a todos.

00:54:31Y...

00:54:32¿Lo extrañas?

00:54:34Sí.

00:54:35Mucho.

00:54:36Extraño mucho mi casa,

00:54:37extraño mucho mi familia.

00:54:39Yo sé,

00:54:40estar lejos siempre es difícil,

00:54:41¿no?

00:54:42Sí.

00:54:43Por eso les decía hace un rato

00:54:44que terminamos siendo

00:54:46una familia a todos

00:54:47porque es que nos tenemos así

00:54:49los unos a los otros.

00:54:50Es demasiado tiempo

00:54:51el que compartimos.

00:54:53La verdad que sí,

00:54:54extraño mucho...

00:54:58todo, todo.

00:54:59O sea, compartir,

00:55:00estar con ellos

00:55:02y...

00:55:04y la vida como la conozco.

00:55:07Estoy muy emocionada

00:55:08de este momento.

00:55:12¿Gabriel?

00:55:38Ay, no.

00:55:42Tengo muchos años

00:55:44viviendo fuera de casa,

00:55:46no sé, 20 años.

00:55:47Entonces,

00:55:49pues me he perdido

00:55:50muchos momentos con mi papá.

00:55:52Así que cualquier mensaje

00:55:53que pueda escuchar de él,

00:55:54sé que viene del cielo

00:55:56y me cae del cielo

00:55:57como un regalo de Dios.

00:55:58Mi papá,

00:56:00de verdad se los digo

00:56:01sin exagerarles,

00:56:02es mi héroe.

00:56:04Y ahora tú vas a ser

00:56:05el héroe de tu bebé.

00:56:07Amén.

00:56:08Amén.

00:56:09Espero ser un padre presente,

00:56:10un padre que escucha,

00:56:11un padre que...

00:56:13así como mi papá

00:56:14me enseñó

00:56:15y me crió

00:56:16a través del ejemplo.

00:56:17Eso es lo que más quiero.

00:56:20Primero que nada,

00:56:21quisiera agradecer a mis padres

00:56:22el haberme regalado

00:56:23a un hermano

00:56:24como él es, Jason.

00:56:27Él es mi hermano mayor

00:56:28y un gran ejemplo

00:56:29a seguir para mí.

00:56:33Quiero ser como él

00:56:35y quiero decirte

00:56:36una vez más

00:56:37lo orgulloso que estoy de ti.

00:56:40Nunca cambies.

00:56:41Un fuerte abrazo

00:56:42y mucho éxito.

00:56:43Te quiero muchísimo, hermano.

00:56:46La verdad me agarra por sorpresa

00:56:47que mi hermano

00:56:48haya mandado un mensaje.

00:56:49Eres mi orgullo.

00:56:51Que nunca se te olvide

00:56:53que tienes hermano

00:56:54para mucho rato.

00:56:56Ay, qué lindo, Jason.

00:57:00Yo sé que no se lo digo mucho,

00:57:01pero él sabe que lo amo.

00:57:02Alicia.

00:57:08Hola, Alicia.

00:57:09Te envío este audio

00:57:10hoy recordando a tu papá,

00:57:12lo cual le estaría

00:57:13muy orgullosa de ti,

00:57:15de todos tus logros

00:57:16y en esta participación

00:57:17de Talk Chef,

00:57:19donde sé que vas a triunfar

00:57:21como todo lo que te has propuesto.

00:57:23Bendiciones para ti

00:57:24y para todo el equipo.

00:57:26Ay, qué linda.

00:57:28Y yo creo que ese mensaje

00:57:29para ella fue

00:57:30un poquito difícil

00:57:31porque obviamente

00:57:32ella sabe lo que significa

00:57:33para mí haber perdido

00:57:34a mi papá.

00:57:35Es que te digo,

00:57:36mi mamá es todo.

00:57:37Para mí,

00:57:39ella ha sido una mujer

00:57:40muy valiente.

00:57:42Y pues sí,

00:57:43yo perdí a mi papá

00:57:45hace...

00:57:46recientemente.

00:57:47Tuve una relación

00:57:48muy cercana.

00:57:56Y me ha costado

00:57:57mucho trabajo

00:57:59desde que mi papá falleció

00:58:02estos tiempos

00:58:04porque ha sido difícil.

00:58:10Yo sé que mi papá,

00:58:12donde quiera que esté,

00:58:15está muy orgulloso de mí.

00:58:18No lo olvides nunca.

00:58:20Son angelitos

00:58:21que están en nuestra vida.

00:58:29¡Davis!

00:58:30¡Ay!

00:58:32Yo soy malísimo

00:58:33para las sorpresas.

00:58:35Eres...

00:58:36un triunfador.

00:58:37Te felicito

00:58:39y nos da

00:58:40muchísimo gusto

00:58:42que sigas

00:58:44en esta

00:58:45hermosa carrera.

00:58:47Muchas felicidades.

00:58:49Que Dios te siga

00:58:50bendiciendo.

00:58:51Don Alfonso,

00:58:52de verdad,

00:58:53es una persona

00:58:54que para mí

00:58:55representa mucho.

00:58:57Pues para los que

00:58:58no tenemos ya

00:58:59papá o mamá

00:59:00porque ya no están

00:59:01con nosotros,

00:59:02pues,

00:59:03obviamente,

00:59:04hay un sentimiento

00:59:05de una envidia

00:59:06muy honesta

00:59:07y muy rica

00:59:08porque,

00:59:09pues,

00:59:10cuando se van

00:59:11es cuando uno sabe

00:59:12que daría lo que sea

00:59:13por volver a escucharlos,

00:59:14¿no?

00:59:15Entonces,

00:59:16para mí escuchar a Don Alfonso

00:59:17que es,

00:59:18pues,

00:59:19es como un papá

00:59:20porque es una persona

00:59:21a la que conozco

00:59:22y que me conoce

00:59:23desde muy pequeño

00:59:24y es una figura paterna

00:59:25muy cercana para mí,

00:59:27pues,

00:59:28obviamente,

00:59:29me emociona mucho.

00:59:30El mensaje de Don Alfonso

00:59:31me llegó

00:59:32perfecto.

00:59:33Ando,

00:59:34pues,

00:59:35en mi pueblo.

00:59:36Ando como extrañoso.

00:59:38¡Gary!

00:59:39No sé quién está aquí,

00:59:40pero estoy seguro

00:59:41que es alguien muy especial.

00:59:43Pero hoy quisiera

00:59:46enormemente

00:59:47que tuviera,

00:59:48que inventaran algo

00:59:50hacia el cielo,

00:59:51una comunicación.

00:59:56Porque el sueño de mi mamá

00:59:57era que yo estuviera

00:59:58en un programa así

00:59:59de cocina.

01:00:05Este mensaje es,

01:00:06digamos,

01:00:07para mi hijo

01:00:08en este día.

01:00:09Se lo dedico

01:00:10con todo amor,

01:00:11con todo corazón

01:00:12y alma y espíritu.

01:00:14Y que él,

01:00:15estoy muy orgulloso de él

01:00:16por todo lo que está haciendo

01:00:18y lo que le espera.

01:00:20Échale gana,

01:00:21mucha gana.

01:00:22Siempre tú eres

01:00:23el mejor.

01:00:25Y así te lo digo

01:00:26de mi labio

01:00:27y de mi corazón.

01:00:28Palabras,

01:00:29palabras,

01:00:30palabras,

01:00:31palabras,

01:00:32palabras,

01:00:33palabras,

01:00:34palabras,

01:00:35palabras,

01:00:36palabras,

01:00:37palabras,

01:00:38palabras,

01:00:39palabras,

01:00:40palabras,

01:00:41palabras,

01:00:42palabras,

01:00:43palabras,

01:00:44palabras,

01:00:45palabras.

01:00:46Estuve muchos…

01:00:47O sea,

01:00:48muchos años

01:00:49enojado con él

01:00:54por muchas cosas

01:00:55que pasaron

01:00:56con mi mama.

01:00:58Y hoy en día

01:01:00él es cristiano.

01:01:01Tengo una gran relación

01:01:02I have a great relationship with him.

01:01:04He's my dad and I will always love him with all my heart.

01:01:07And today more than ever, because he is in the hands of God,

01:01:11he goes to church. He is a totally different man.

01:01:14And I am very proud of the change he made now.

01:01:18And I know that he has always said that apart from everything that happened with my mom,

01:01:23and he tells me, your mom was always, no matter how many things we did,

01:01:28your mom was always the love of my life.

01:01:33What happened, happened.

01:01:35And it is simply to live in the present and live,

01:01:38and be grateful that at least I still have my dad alive

01:01:42and enjoy him as long as possible.

01:01:45There are going to be many, I hope.

01:01:52Caro!

01:01:54Oh my mother.

01:01:56What are these people going to do to me?

01:01:58Let's listen.

01:01:59Let's listen.

01:02:01When you hear this audio, I hope you are well.

01:02:04I am proud of you, of the person you are,

01:02:07of the excellent mother you have been with your son.

01:02:10Keep going and I wish you many successes in the present and in the future.

01:02:15Congratulations.

01:02:19Wow.

01:02:20Mrs. Esther, I don't like to call you my mother-in-law.

01:02:24So you can see how that thing about mothers-in-law is just a false reputation.

01:02:28Because there are mothers-in-law who are a real family.

01:02:32When you are raised by grandparents, obviously they leave, right?

01:02:37They leave early.

01:02:43We all have a pain to overcome.

01:02:47And it's like, sometimes it's a thorn,

01:02:50but I think we also have the right to overcome that,

01:02:55to be much stronger,

01:02:57because we all have something to overcome in life.

01:03:01All of us.

01:03:06So enjoy your parents, those who have them.

01:03:09It is a great blessing, no matter what they do, forgive them,

01:03:12because forgiving them is freedom for us.

01:03:17For all those who were raised by another person,

01:03:20as happened in my case,

01:03:21you have to move on, reset everything negative and change it to something positive.

01:03:28Pancho.

01:03:32But what about that face?

01:03:35No, I'm crying, crying with everything.

01:03:41We are sensitive, Pancho.

01:03:43I'm a really crying person,

01:03:45and more so if something happens to me in my family.

01:03:48Can we hear you?

01:03:50Come on, Bañao.

01:03:51Come on.

01:03:53Pancho, I want you to know, son, that I am very proud of you.

01:03:57Until today you have come as your profession, as your person,

01:04:01and take your family to where you have it.

01:04:04You know I love you very much, I send you a very strong hug, son.

01:04:07I always carry you, my son.

01:04:09Take care, son.

01:04:11Pancho's father's message was the best.

01:04:17The only thing I know is that the ranch is in the message.

01:04:21There's the old man, he must be ordering something.

01:04:24You can hear that the man is at the ranch, he is working,

01:04:28and I am very sure that my dad too.

01:04:32I think the person I am today, today,

01:04:36thanks to him.

01:04:37Really, I had a very beautiful childhood at the ranch, the horses.

01:04:44And I admire him a lot because he comes from below,

01:04:48and he always taught us to work, always to be honest.

01:04:51And nothing, I love him very much, he is my hero.

01:04:54As I tell him, I composed a song for him called

01:04:56My hero with a hat.

01:04:58That's my old man.

01:05:00I can't talk, but only he knows, he knows what it is for me.

01:05:05Child!

01:05:06Oh, no.

01:05:08Oh, yes.

01:05:10I know you're not my father, but I wanted to wish you a happy Father's Day.

01:05:14Because although you are my older brother, you treated me like a son.

01:05:19You spent your money earned by force to put me in private care.

01:05:23You bought a house for several families instead of a penthouse.

01:05:27Just so that me and mommy would have a place with you.

01:05:31Thank you, Victor. I love you, brother.

01:05:33When I hear my little brother's voice, wow.

01:05:37How do you bring us here, to these emotions?

01:05:42I understand.

01:05:44When my mom turns 42, imagine you.

01:05:48She tells me, I think I'm pregnant.

01:05:51And I say, mommy, that's the menopause.

01:05:53What pregnancy are you going to have?

01:05:55You're not in that anymore.

01:05:57I remember how today, when I went to meet Marcial,

01:05:59she was in her arms with the baby.

01:06:02She told me, look at the menopause here.

01:06:05And from that day on, Marcial was like my son.

01:06:09The story of a child is beautiful to me.

01:06:12Sometimes you know people's hearts through their loved ones.

01:06:16Less than a month ago, I made him president of my company.

01:06:20And I put him in charge.

01:06:22I told him, look, I'm going to Touch Chef.

01:06:24And now it's your turn to follow what I've built.

01:06:29It was like my father's role.

01:06:32So I think I did a good job.

01:06:35How beautiful.

01:06:37Rosy.

01:06:39Ready?

01:06:41Let's hear it.

01:06:43My beautiful girl, greetings from Long Beach, California.

01:06:46Your father congratulates you for being in such an important competition.

01:06:55You know all the affection and love that your father has for you.

01:06:57That as long as your father lives, nothing will be missing from you, my queen.

01:07:03I have a lot of love for you, a lot of affection, a lot of faith.

01:07:06And I think you will do very well in the competition, my queen.

01:07:09I'll see you there, have a good time and goodbye.

01:07:13I miss him a lot.

01:07:16Hearing him say such beautiful things fills me up.

01:07:20Because when we were little, daddy wasn't very expressive.

01:07:24But I knew he loved me.

01:07:27For his work.

01:07:29With his sweat.

01:07:31Daddy taught me, he taught the whole family that he loved us.

01:07:36When I hear my daddy's voice, I immediately feel like a seven-year-old girl.

01:07:42And that I'm on his legs.

01:07:44And I love it when daddy grows up, he expresses himself more.

01:07:50And it's so beautiful to have my father, to hear him.

01:07:56I miss him a lot.

01:08:00That's why when daddy says, as long as he lives, I will never be alone.

01:08:05I know.

01:08:07I live eternally grateful to that man who has transformed.

01:08:12That before he wasn't very expressive.

01:08:15But now he is.

01:08:17Guys, these days we celebrate Father's Day.

01:08:22That's why today we want to pay a special tribute to those people who have accompanied us since childhood.

01:08:29For those who have it, congratulations.

01:08:33Take advantage of them, pamper them, love them.

01:08:36For those who unfortunately no longer have their presence.

01:08:42An irreplaceable spiritual guide.

01:08:46And an angel.

01:08:47Just a few words.

01:08:49Of course, Puma.

01:08:51I don't want to talk about this without a hope.

01:08:53How do I start this?

01:08:56We enter, we leave, we are born, we die.

01:08:59We transit, we stay, we administer, we don't possess.

01:09:02I have and mine does not exist.

01:09:04Death does not exist as an end.

01:09:06Death simply means separation.

01:09:09Separation of your body and your spirit.

01:09:12When we are born, the body goes to less and the spirit to more.

01:09:15The body has a time of caducity.

01:09:18We have to deliver it.

01:09:20I would have wanted a father with feelings.

01:09:24Not only for his entire trajectory, but for his words.

01:09:28But the hope is that we continue to live.

01:09:32That the soul is the archive, the hard disk, that the spirit goes to God.

01:09:36Then there is no death.

01:09:38The people who left simply left before.

01:09:41But we are going to see them exactly the same.

01:09:42I see them here, I go and I wait for them.

01:09:45Don't worry, there is no hurry.

01:09:47Don't hurry.

01:09:49Puma is a man, not only successful professionally,

01:09:55he is a man full of wisdom.

01:09:57When you are in difficult times, you sit next to him and he will always give you light.

01:10:02After what Puma said, now we are going with more energy for what is coming.

01:10:07Thank you, Puma.

01:10:08Any word that comes out of my lips may be good for them.

01:10:14They know that at any time they can count on me.

01:10:18These moments, these messages are definitely a balm of love

01:10:23to release so many tensions that are generated here, of course.

01:10:27An impulse to gain immunity.

01:10:31No more, no less.

01:10:32Immunity at this time is very valuable because the expulsions are in the order of the day.

01:10:39Chefs, what will this challenge consist of?

01:10:42Look, we all have a father figure or we are for someone, right?

01:10:47They have 60 minutes to cook a dish that connects them with that bond.

01:10:5660 minutes for so much feeling, I think it is enough for them to feel all the love in the dish.

01:11:02Well, what we want to see in your dishes today are all these stories of each one of you,

01:11:09the memories, the emotions.

01:11:12I mean, for me, this challenge is a dish with history.

01:11:16And there will also be a free market.

01:11:21I definitely love the challenge.

01:11:24I am sure that exquisite dishes will come out.

01:11:26Ready?

01:11:28Sharp!

01:11:30Delicious!

01:11:32Let's cook!

01:11:46Ready?

01:11:48Sharp!

01:11:50Delicious!

01:11:52Let's cook!

01:11:56Ready?

01:11:58Sharp!

01:12:00Delicious!

01:12:02Sharp!

01:12:04The potato is ready.

01:12:06And I'm tense because I want to celebrate and I want to honor my father as he deserves.

01:12:12I run immediately to the desserts.

01:12:16No one else is in the desserts.

01:12:20Pure fat, as you like it.

01:12:21We're going to put a little bit so they loosen up.

01:12:24They are some tuétanos, but I'm going to put my trick.

01:12:28I'm going to put a ribeye.

01:12:31With a little sauce.

01:12:41The feeling that I'm getting inspired by this from my father,

01:12:45well, it's gratitude because despite all his mistakes,

01:12:47I never, never lacked anything.

01:12:50He is a man who had his mistakes, but who has them?

01:12:54No one is perfect, no one is perfect, only God.

01:13:01What are you going to do, my dear?

01:13:03I'm going to make stuffed peppers.

01:13:05It's obviously stuffed with bacon and ham and Oaxaca cheese.

01:13:08Be careful not to dry out.

01:13:10Mushroom-based sauces with evaporated milk and onion.

01:13:13Obviously, salt and pepper.

01:13:15And this was a dish of who?

01:13:17It's a dish that my brother is very special for food.

01:13:20You are like the father, rather.

01:13:22When I heard his voice, that dish came to my mind.

01:13:26Well, let's say that because of life situations,

01:13:29I have had to sometimes play that role with him.

01:13:33It's a lot of responsibility, isn't it?

01:13:35Yes, especially because he sees a lot in me, you know?

01:13:39I can't help but remember him,

01:13:40I have a lot that I don't see.

01:13:42I miss him.

01:13:44He admires you?

01:13:46I think so, right?

01:13:48I think.

01:13:50A lot.

01:13:52I think.

01:13:54You have small eyes.

01:13:56As long as I'm here or wherever I am,

01:13:58he will always count on me.

01:14:00Give me a hug.

01:14:02Cheer up, as Chef Toño would say.

01:14:04Come on, come on, come on.

01:14:06And I hope everything goes well.

01:14:07Gabriel, how are you?

01:14:09My chef, welcome.

01:14:11Venezuelan arepas.

01:14:13Venezuelan arepas, I make them with a rustic touch.

01:14:15Something that reminds me a lot of Venezuela,

01:14:17a lot of my dad, who is a great arepa eater.

01:14:19But my mom used to make a chupe.

01:14:21Okay.

01:14:23My dad and I fought for it.

01:14:25Well, we keep fighting.

01:14:27Every time my mom makes her chupe, we eat and eat.

01:14:29So, here I have a broth,

01:14:31I put the chicken bones in it to give it flavor too.

01:14:33My mom taught me how to make chupe

01:14:35from the moment I loved it.

01:14:37I love this broth, I love this soup.

01:14:39The chefs are going to love it.

01:14:41Thank you, my chef.

01:14:43Good luck, Gabriel.

01:14:45Presenting memories, presenting special moments.

01:14:52Hello, Chef Toño.

01:14:54How nice, your boss here, super vibrant.

01:14:58Oh, my girl, how nice, super luck.

01:15:01I love that Chef Toño visits me,

01:15:03and especially when I'm making a dish

01:15:05that I'm sure he's going to like.

01:15:07This is birria.

01:15:09And this is birria.

01:15:11With this broth that I'm making,

01:15:13even the dead will come back to life.

01:15:15It's more northern than birria,

01:15:17because in Cocula, where the birria came from,

01:15:19it's more clove.

01:15:21Okay.

01:15:23Chef Toño tells me that it smells a lot like cinnamon.

01:15:25Really, the cinnamon didn't even have a minute

01:15:27to be in there.

01:15:29With what cut did you make it?

01:15:31I made it with beef skirt.

01:15:33And what's this there?

01:15:35I decided to make some birria quesadillas

01:15:37to go with it,

01:15:39so you can choke on the broth.

01:15:41So you're out of control.

01:15:43Out of control.

01:15:45You can't handle it.

01:15:47No, I can't handle it either.

01:15:49I'm super happy, super excited.

01:15:51It has a whole memory of feelings.

01:15:53It has my dad in there.

01:15:55What can I say?

01:15:57Check this out.

01:15:59You're not seeing this at home.

01:16:01Broth and broth.

01:16:03I'm leaving this birria with a delicious flavor.

01:16:07Look at that sensitive part that Galeano has.

01:16:10Jose Maria, I've always told Galeano

01:16:12that he's like a big boy.

01:16:14We all have that part.

01:16:16Tell me about it.

01:16:18I didn't take this part from my father.

01:16:20You took it from your mother.

01:16:22Yes, from my mother.

01:16:24My mother at home is the crybaby, the sensitive one.

01:16:26Galeano is a very expressive guy.

01:16:28He doesn't hold back.

01:16:30And that's beautiful in life.

01:16:32But he also has a very sensitive heart.

01:16:34I've seen him with his wife when he talks about his friends.

01:16:35Now, the dish is for your dad.

01:16:37Do you remember your dad?

01:16:39The dish is for my dad.

01:16:41What is it?

01:16:43I just remember that it caught my attention because it was a ball.

01:16:45It's a memory of a very young age.

01:16:47Yes.

01:16:49Of going to a bar in Algeciras, in my town.

01:16:51It was a round ball, and I remember asking my father,

01:16:53what is that?

01:16:55And he said, it's a stuffed potato ball.

01:16:57And I remember how he ate that ball,

01:16:59that stuffed potato ball.

01:17:01Stuffed with meat.

01:17:03And I remember telling him, I want it, I want it, give it to me.

01:17:05And he said, I want it, I want it, give it to me.

01:17:07And when I tried it, I said.

01:17:09It's been a long time since you've seen him.

01:17:15Since I came here.

01:17:17And do you miss him?

01:17:19A lot.

01:17:21But my mother has the other cows get on a plane,

01:17:23and my father doesn't leave her alone, so she won't come.

01:17:25Go ahead.

01:17:27Go ahead, brave, go ahead.

01:17:29Well, cheer up.

01:17:31Thank you.

01:17:33I love you a lot, dad.

01:17:35So always.

01:17:43I'm going to Undegara,

01:17:45and let's have a revolution here in this kitchen,

01:17:47and there on this table.

01:17:49What happened?

01:17:52Fried chicken, look at me.

01:18:00I'm going to Undegara,

01:18:02and let's have a revolution here in this kitchen,

01:18:03It's a mesada.

01:18:04La c***.

01:18:05¿Qué pasó? ¿Con qué la c***?

01:18:06Llegó como anillo al dedo.

01:18:08El aceite estaba muy caliente y medio lo metí y ya se me estaba oscureciendo.

01:18:12Lo voy a poner de nuevo.

01:18:13Bueno, le expliqué lo que había pasado.

01:18:15Gracias a Dios tenía un pollo ahí marinado también.

01:18:18La fritura no puede estar muy caliente.

01:18:21¿Por qué? Porque te va a pasar lo mismo y te va a dorar por arriba.

01:18:24Estaba entrando en crisis.

01:18:26No te vas a hacer.

01:18:27Pollo frito, mírame, mírame, mírame.

01:18:30Mientras estaba marinando el pollo, el aceite se me calentó demasiado y se pasó.

01:18:35Tranquilo, respira profundo.

01:18:37Respira por la nariz y bótalo por la nariz.

01:18:39Vamos.

01:18:40Me hizo respirar y pensar de que no está perdido y que gracias a Dios también tenía como,

01:18:46digamos, entre comillas, el mise en place.

01:18:48Ya tenía todo.

01:18:49A la sartén esto, pero este va crujiente con esto.

01:18:51No, yo sé, pero para que no te presente algo y no te quede sin presentar.

01:18:55Pero te da el tiempo, son 13 minutos.

01:18:57Volverlo a empanizar y esperar que el aceite estuviera a 110.

01:19:01Espera a que se caliente un poquito más el aceite.

01:19:03Sí, sí, lo tiro, lo tiro.

01:19:04Y contrólalo.

01:19:05Okay, Gary, me voy.

01:19:06Chef, tita, gracias.

01:19:12Y ahora, ya me imagino.

01:19:13Hola, chef.

01:19:14No, ya me imagino.

01:19:15Estoy muy emocionado, conmovido, el chef Toño.

01:19:17Mi papá es de campo, toda la vida trabajó en el campo.

01:19:20Le gusta la carne, le gusta un muy caldo, le gusta que haya mucho sabor.

01:19:24Mi padre me enseñó a amar la tierra, el campo, la naturaleza, los pajaritos,

01:19:29la lluvia, el olor a tierra mojada, picositos.

01:19:32Me da cosita abrir esto.

01:19:34Me da cosita abrir esto.

01:19:35Ya va?

01:19:36Ya va.

01:19:37Y no me digas que es.

01:19:38No.

01:19:39Sí, el chef Toño dice, voy a destapar, porque ya le daba el olor.

01:19:42Más te vale que no sea lo que estoy pensando que es, hija.

01:19:44A ver, a ver.

01:19:45Más te vale que no sea.

01:19:46¿Qué está pensando el chef?

01:19:47Hija de Dios.

01:19:48Sí.

01:19:49Sí.

01:19:50Chef Toño sabe de esto y de mucho más.

01:19:53A ver, ¿cómo está de sal?

01:19:55Dígame.

01:19:56Está perfecta.

01:19:57Nada más aguas, al final rectifica.

01:19:59No quiero hablar contigo.

01:20:00No quiero hablar contigo.

01:20:01No.

01:20:02No.

01:20:03Eso no se vale.

01:20:04Pero, mijo, está en su punto.

01:20:11Me gustó mucho todo lo que dijiste, Carolina.

01:20:13Gracias.

01:20:14Qué mujer con tanta sabiduría, eh.

01:20:17Represento, digamos, todos los que han sido criados por otra parte de la familia,

01:20:22ya sea tíos, en mi caso, abuelos.

01:20:24Ajá.

01:20:25Esto es una sopa típica ecuatoriana que me conectó inmediatamente con mi suegra.

01:20:30¿Es Ecuador tu suegra?

01:20:31Ecuador es mi suegra, vive en los Estados Unidos.

01:20:33Ay, amo Ecuador.

01:20:34Amamos Ecuador.

01:20:35Saludos, Ecuador.

01:20:36Este encebollado lo he comido muchas veces en Estados Unidos.

01:20:40Hay muchos ecuatorianos.

01:20:41Es como que el plato fuerte de Guayaquil.

01:20:45O sea que estás muy inspirada en tu suegra.

01:20:47Sí.

01:20:48Y mi suegra hace esa sopa muy rica, así que en honor a ella.

01:20:52Y hoy, la verdad, te voy a dar un abrazo.

01:20:54Gracias.

01:20:56El amor que siempre triunfe.

01:20:58Muy bien, mi carito.

01:20:59Échale todas las fuerzas.

01:21:00Amén, claro que sí.

01:21:01Bye.

01:21:02Vamos a ver cómo me va con mi sopa.

01:21:03Chicos, tres minutos.

01:21:13Alicia, ¿tú lista?

01:21:14Casi.

01:21:15Casi.

01:21:16Estoy mejorando mi técnica.

01:21:17Del emplatado.

01:21:18Yo, antes de empezar a cocinar, imagino el plato.

01:21:21Un tip que me dio un chef, y lo estoy poniendo en práctica.

01:21:24¿Será mucho?

01:21:25Más, más.

01:21:26Échale ese.

01:21:27Échalo.

01:21:28Ahí está.

01:21:29Necesito que me quede bien.

01:21:30Que esté lindo, que esté rico.

01:21:31David, ¿está rico?

01:21:32Sí.

01:21:33¿Sí?

01:21:34No, pero ese fue un C.

01:21:35No, no, no.

01:21:36Estoy concentrado, Carmen.

01:21:37Ah, ah, ah.

01:21:38Me preocupa cómo voy a emplatar.

01:21:41Se me está terminando el tiempo, y en mi cabeza yo tenía algo muy difícil de lograr

01:21:46en tan poquito tiempo.

01:21:47Voy a resolver, pero lo que más me ha gustado de este reto es que de verdad he podido sanar

01:21:52y ha sido muy catártico para mí.

01:21:54Un minuto.

01:21:56Por primera vez emplaté.

01:21:58Dios mío.

01:21:59Diez, nueve, ocho, siete, seis, cinco, cuatro, tres, dos, uno.

01:22:00Ya.

01:22:01Ya.

01:22:02Ya.

01:22:03Ya.

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01:28:00Ya.

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01:28:09Ya.

01:28:10Ya.

01:28:11Ya.

01:28:12Ya.

01:28:13Ya.

01:28:14Ya.

01:28:15Ya.

01:28:16Ya.

01:28:17Ya.

01:28:18Ya.

01:28:19Ya.

01:28:20Ya.

01:28:21Ya.

01:28:22Ya.

01:28:24Ya.

01:28:32Ya.

01:28:33Confío hoy más que nunca.

01:28:41Today more than ever on my plate.

01:28:43I hope the judges bring desire for tuétano.

01:28:46The one I know I'm going to give the stick leg is the cheptoño.

01:28:49This could be called pure love.

01:28:51Love for my old man.

01:28:57They are some tuétanos with ribeye.

01:28:59The sauce is a tatemada sauce.

01:29:01I wanted to give him a little bit of the ranch.

01:29:03Because in the ranch there is not much, right?

01:29:05Cheer up.

01:29:06My dad makes ten of those.

01:29:08That's why they operated on the old man's heart.

01:29:12And then?

01:29:14And what else?

01:29:16The cheptoño keeps eating it.

01:29:18He wants to throw me to the rag.

01:29:20He says it's a way of saying,

01:29:22you were delicious.

01:29:24The truth is, I'm excited.

01:29:26I think the texture of the meat is a little hard.

01:29:28But that's the style of this.

01:29:30That's how I recognize it.

01:29:32The fat is very nice.

01:29:34The tuétano is lost a little.

01:29:36But everything, my son.

01:29:38What can I tell you?

01:29:40This is how it should be.

01:29:42As if we were on a ranch.

01:29:44I love your sauce.

01:29:46Look how I'm eating it.

01:29:48Don Chile.

01:29:50I like it a lot.

01:29:52It's fresh.

01:29:54With your touch of avocado.

01:29:56It's good that you took it.

01:29:58The avocado is well done.

01:30:00Will I have immunity today?

01:30:02Pass the cava, please.

01:30:04Thank you.

01:30:06I saw that Apollo was also sent to the cava.

01:30:08Are we both immune?

01:30:14What a game!

01:30:16My old man came to visit me.

01:30:18You are not going to see it.

01:30:20But my dad

01:30:22has never taken out a passport.

01:30:24I don't know how they did it.

01:30:26I think you left the ranch.

01:30:28Do you see why I'm crying?

01:30:30Do you see why I'm crying?

01:30:32Thank you, dad, because you left the ranch.

01:30:34I don't know who convinced you.

01:30:36I don't know who convinced you.

01:30:38I even had to take out my passport.

01:30:46The kid, please.

01:30:48I made the sancocho.

01:30:50Not the 5-6 hour sancocho.

01:30:52I call it sancocho express.

01:30:54But it was very good.

01:30:56I present to you

01:30:58a Dominican sancocho express.

01:31:00I made it in honor

01:31:02of my grandmother Isabel.

01:31:04I remember on Sundays

01:31:06Isabel made a sancocho

01:31:08at home.

01:31:10That's very common

01:31:12in the Dominican Republic.

01:31:14And today,

01:31:16tradition continues.

01:31:18When I make that sancocho,

01:31:20my mom loves it.

01:31:22My little brother Marcial loves it too.

01:31:24When we talk about sancocho,

01:31:26we think of the kid.

01:31:28I like the flavor.

01:31:30I like the texture.

01:31:32It has the flavor, as we say in the Republic.

01:31:34Something you have to take into account,

01:31:36my son,

01:31:38is that it's good to cut the meat

01:31:40smaller.

01:31:42We like it this way,

01:31:44but for a sancocho

01:31:46like a VIP top chef,

01:31:48you have to cut it shorter.

01:31:50This sancocho makes me like this.

01:31:52It hugs me.

01:31:54It's very good.

01:31:56Without the sancocho,

01:31:58I have nothing to say to you.

01:32:00I promise you

01:32:02this will be the last time

01:32:04I cook sancocho

01:32:06and I don't put it on the plate.

01:32:08My son, please pass the sancocho.

01:32:10It's very good.

01:32:27Oh my God!

01:32:29It's like, wow, incredible.

01:32:31They transported it like that, magically.

01:32:39My dear Alicia, can you come in?

01:32:43For a long time,

01:32:45I wanted to make this Venezuelan dish.

01:32:47The dish.

01:32:50What's the name of your dish,

01:32:52my dear Alicia?

01:32:54My dish is called

01:32:56Arturo's Pavilion.

01:32:58My dad, Arturo Machado,

01:33:00may he rest in peace.

01:33:04My dad was more Venezuelan

01:33:06than an arepa.

01:33:08On Sundays,

01:33:10my mom would make him a creole pavilion

01:33:12with his arepas,

01:33:14with butter and cheese,

01:33:16his minced meat, his rice.

01:33:18I was missing an ingredient,

01:33:20a complement,

01:33:22and the Venezuelans who are watching

01:33:24are going to say,

01:33:26where are the black beans?

01:33:28I tried them, but unfortunately

01:33:30they were a little hard,

01:33:32I told them,

01:33:34and I didn't want to serve them like that.

01:33:36Venezuelan creole pavilion

01:33:38is an international dish,

01:33:40delicious and super gourmet.

01:33:42I always see Alicia reflected

01:33:44in her presentations,

01:33:46in her dishes.

01:33:48There are many things happening at the same time.

01:33:50I'm not a chama,

01:33:52but I would like the arepa

01:33:54a little less dry.

01:33:56But all together,

01:33:58it works very well,

01:34:00and I didn't miss the beans at all.

01:34:02Does that mean you like it?

01:34:04Yes, the meat is hard,

01:34:06but the flavor is very good.

01:34:08And as Belen says,

01:34:10the beans stay at home,

01:34:12there is no problem.

01:34:14The seasoning was there,

01:34:16the memory of her dad was there.

01:34:18So you like it?

01:34:20Yes.

01:34:38My dad is no longer there,

01:34:40but I'm thinking

01:34:42about another person

01:34:44who is also very important to me,

01:34:46my father.

01:34:48He has also been

01:34:50for the last few years,

01:34:52since my dad left.

01:34:54How are you?

01:34:56I haven't seen you in seven years.

01:34:58And the girl?

01:35:00The beautiful girl.

01:35:02Beautiful, right?

01:35:04Look, they sent you this.

01:35:06Oh, my love, so cute.

01:35:08And she told me,

01:35:10give it to your aunt,

01:35:12I know, when you're on the show.

01:35:14I knew I was going to have this opportunity.

01:35:16And this is the opportunity.

01:35:18My love.

01:35:20You are the best chef

01:35:22I have ever met in my life.

01:35:24And the best aunt in the world.

01:35:26I miss you.

01:35:28Someday we can

01:35:30meet again.

01:35:32I love you, aunt.

01:35:34Oh, my love.

01:35:36He has always taken care of me in many ways.

01:35:38And I have always taken care of him too.

01:35:40So I am very grateful.

01:35:42And

01:35:44he didn't expect this from me.

01:35:52Natalia, come in, please.

01:35:54Those quesadillas

01:35:56of Natalia

01:35:58look great.

01:36:02Work.

01:36:04Well, I put

01:36:06I love you, dad.

01:36:12My dad loves

01:36:14that my mom makes us birria.

01:36:16So it's a dish that he likes a lot.

01:36:18And that's why I wanted to do it.

01:36:20I wanted to do this tribute to him.

01:36:22I'm dying to gain immunity.

01:36:24I really hope this birria

01:36:26is the reason

01:36:28why I won it.

01:36:30It's very tasty.

01:36:32The texture of the meat

01:36:34I don't think it favored you here.

01:36:36But the seasoning is very good.

01:36:38Up with cinnamon.

01:36:40I'm sure he told me about cinnamon

01:36:42because he saw it.

01:36:44It's called quesabirria, right?

01:36:46Yes.

01:36:48It's very tasty, it's crispy.

01:36:50I really like the sauce you put on it.

01:36:52And also the touch of freshness

01:36:54with the chopped onion, the cilantro.

01:36:56I think it's very tasty.

01:36:58What I really liked

01:37:00was the meat.

01:37:02And now that worries me,

01:37:04that it puts immunity on fire.

01:37:06Can you move on to the cava?

01:37:08I'm very nervous,

01:37:10I'm excited,

01:37:12I want to scream, I want to cry.

01:37:14I don't know what to expect right now.

01:37:16No!

01:37:18Yes!

01:37:20I can't believe it, it's my dad!

01:37:22Yes!

01:37:24How are you?

01:37:26I'm so happy!

01:37:28How are you, honey?

01:37:30I miss you.

01:37:32I'm so happy!

01:37:34I want to hug him so much.

01:37:36I miss you so much!

01:37:40Of course we miss you.

01:37:42I wouldn't have wanted to lose this moment

01:37:44for anything in the world.

01:37:46Everything's fine, everything's fine.

01:37:48Everything's fine there.

01:37:50Working and eating.

01:37:52You know.

01:37:54Uma, please.

01:37:56Let's go, let's go.

01:37:58Let's do it, let's do it.

01:38:00Give me something to eat.

01:38:02The truth is that it's beautiful

01:38:04when Jason and Galeano are together.

01:38:06It's beautiful. Thank you, guys.

01:38:10We put this here.

01:38:12Here, here, here.

01:38:14The color,

01:38:16the little dots at the end.

01:38:18I'm so happy

01:38:20that he's also taking classes.

01:38:22Well, my Puma,

01:38:24what's the name of your dish?

01:38:26Well, that dish is called,

01:38:28Que te vaya bien.

01:38:34Be careful, because I don't know

01:38:36if the fish is cooked.

01:38:38In the name of God, it's a mero.

01:38:42For the first time, I'm in a dish

01:38:44that I'm satisfied with.

01:38:46It's like a ceviche style.

01:38:48Well, at least it's beautiful

01:38:50to start with.

01:38:52I see him happy

01:38:54because it's also an achievement

01:38:56that he's learning more things

01:38:58in the competition.

01:39:00I see you ate the fish.

01:39:02Oh, I have a pill for you.

01:39:06So, did you make a kind of

01:39:08tiger milk, Puma?

01:39:10I don't know if it's a tiger, but...

01:39:12Tiger?

01:39:14Oh, tiger milk? I like that.

01:39:16I don't like tiger milk much.

01:39:18But it was an amazing amount

01:39:20of ingredients.

01:39:22I'm taking classes, I want you to know that.

01:39:24So, this dish and this dish,

01:39:26for the first time, I made it.

01:39:28It was perfect for me.

01:39:30I love your dish.

01:39:32It shows your dedication,

01:39:34your commitment to the competition,

01:39:36especially if you're taking classes.

01:39:38And you put anger in it, right?

01:39:40I never get angry.

01:39:42It gives it a lot of flavor.

01:39:44Yes, Puma, I can tell you that

01:39:46next time you can cut the fish

01:39:48smaller.

01:39:50Look at my Puma,

01:39:52how surprised he is with that dish.

01:39:54I must admit that

01:39:56your presentation was formidable.

01:39:58When Tita, Toño and Belén

01:40:00recognize that I'm doing

01:40:02a good job, that I'm

01:40:04evolving little by little...

01:40:06You can pass the cava, my dear Puma.

01:40:08Thank you, brother.

01:40:10They send me the cava

01:40:12and I look like a ghost.

01:40:20Chema!

01:40:22This can't be.

01:40:24What are you doing here?

01:40:26Wow, what a surprise!

01:40:28Wow!

01:40:30Wow!

01:40:32I lost my vision.

01:40:34He's the hand-holding composer.

01:40:36I'm the guilty one.

01:40:38I'm not a vision.

01:40:40It's incredible that you're here.

01:40:42I'm not a vision.

01:40:44I've recorded about 30 songs.

01:40:46Chema, welcome.

01:40:48I love that you're here.

01:40:50I love it.

01:40:52David!

01:40:54Hey!

01:40:56I'm excited

01:40:58to continue

01:41:00learning about David's roots.

01:41:02This dish is called Ay Micho.

01:41:08My dad used to say

01:41:10eggplant with pork and rice

01:41:12and my mom always said Ay Micho.

01:41:14This was my dad's

01:41:16favorite dish.

01:41:18And obviously it was a stew

01:41:20that came from my grandmothers

01:41:22thinking of something else

01:41:24for my dad that wasn't a Lebanese dish.

01:41:30You bring a very strong

01:41:32load of your Lebanese culture

01:41:34and then you make

01:41:36very interesting mixes.

01:41:38I love that.

01:41:40When you feel the love and pride

01:41:42for your roots,

01:41:44you go with a different impulse for life.

01:41:46Sensational, the flavor.

01:41:48The aftertaste of those

01:41:50spices that you

01:41:52see everywhere.

01:41:54Cumin, anise, mint,

01:41:56I don't know if you like it or not.

01:41:58There's a lot going on right now.

01:42:00But yes, the salt.

01:42:02A little too much.

01:42:04What could it be?

01:42:06One less block back.

01:42:08I'm fed up with salt.

01:42:10Go to the cellar.

01:42:12Thank you.

01:42:20Oh no!

01:42:22Tamar and Naomi

01:42:24are like my nieces,

01:42:26granddaughters, I would say.

01:42:28This detail

01:42:30I will never forget.

01:42:32We are very proud of you.

01:42:34Oh my God.

01:42:36At the exact moment,

01:42:38when I miss my people the most,

01:42:40my house,

01:42:42my family,

01:42:44and my girls who are there.

01:42:46Oh, thank you very much.

01:42:48Oh, thank you very much.

01:42:50Thank you very much.

01:42:52It's a wonderful gift.

01:42:54Really.

01:42:56We miss you a lot.

01:42:58I feel like we miss you a lot.

01:43:00And it's not that much, but it's a lot.

01:43:04We are very happy for you.

01:43:08Come on, Galeno.

01:43:10I feel

01:43:12satisfied with what I've done.

01:43:14Now let's wait for the tasting

01:43:16to see what the chefs think.

01:43:18Of course.

01:43:20Here, son.

01:43:24When I started making them,

01:43:26it's the first time I've done this.

01:43:28When I started making them,

01:43:30I realized how complicated,

01:43:32how difficult it is to really try.

01:43:34Because I tried to make them small,

01:43:36I had time.

01:43:38But I said, no, no, no, no,

01:43:40it doesn't give the size,

01:43:42you have to make them bigger.

01:43:44There's no way to make them smaller.

01:43:46Let's see what the chefs have to say.

01:43:48This potato, in particular,

01:43:50I don't think it was the right potato.

01:43:52I think you messed up

01:43:54because it's very tasty.

01:43:56Everything is very well seasoned.

01:43:58He messed it up with the potatoes.

01:44:00I think there were better potatoes there.

01:44:02There are six different types of potatoes.

01:44:04He got the worst one.

01:44:06Well, Galeno, you can feel those flavors

01:44:08that are very characteristic of you.

01:44:10It also has a Moroccan influence

01:44:12with the meat,

01:44:14but in general, your dish is very well done

01:44:16and you can feel flavor and personality.

01:44:18Among all the bad and among all the worst,

01:44:20I think I did well.

01:44:22Pass it on!

01:44:24Thank you, chefs.

01:44:42You should suspect something.

01:44:44No.

01:44:46No.

01:44:48No.

01:44:50No.

01:44:52No.

01:44:54No.

01:44:56No, no, no, no, no.

01:44:58The only thing I'm thinking now,

01:45:00I say,

01:45:02did they bribe the people?

01:45:04Did they bribe the family?

01:45:06But he's not coming.

01:45:08And I say...

01:45:10Did you swallow it?

01:45:12Father has told me

01:45:14what these people have achieved,

01:45:16that I cross the Atlantic.

01:45:24I thought you had...

01:45:26You had suspected something.

01:45:28I didn't.

01:45:30Because they had commented things here or something, right?

01:45:32Oh.

01:45:34Jason, please.

01:45:36Let's go!

01:45:38A stuffed chicken breast

01:45:40that will always be a success,

01:45:42as long as it's cooked well.

01:45:44What's the name of your dish?

01:45:46That's called chicken for the turntable.

01:45:48Turntable, because my brother,

01:45:50even though he's 16 years old,

01:45:52he's 1.97 meters tall.

01:45:54It's a gigantic thing.

01:45:56And we've been apart for 11 years.

01:45:58When he was born,

01:46:00I was already broken.

01:46:02So,

01:46:04I spent a lot of time with him.

01:46:06And when I saw him again,

01:46:08or enjoyed him,

01:46:10I realized he had a name.

01:46:14You don't know how proud I am.

01:46:16I promise you.

01:46:18Sometimes brothers

01:46:20don't grow up together,

01:46:22but then

01:46:24they have those moments.

01:46:26And how nice that both are proud of each other.

01:46:28They're stuffed chicken breasts

01:46:30with cheese and bacon,

01:46:32and mushroom sauce.

01:46:34Obviously, it has vegetables here.

01:46:36Something I want you to take into account

01:46:38when you make stuffed chicken breasts again

01:46:40is to add more stuffing.

01:46:42What we want to feel

01:46:44when we make a chicken breast

01:46:46is, in addition to the meat,

01:46:48a strong filling.

01:46:50This time we didn't add a lot

01:46:52because we wanted to make a small dish.

01:46:54It's delicious.

01:46:56I thought the sauce would be a little salty,

01:46:58but it compliments very well with the bacon.

01:47:00Thank you, Jason.

01:47:02He would have liked to have a little more stuffing,

01:47:04and it's a coincidence,

01:47:06but he's doing very, very well.

01:47:08To the Cava, guys!

01:47:10That's it!

01:47:14We're finally going to find out

01:47:16what's waiting for us in the Cava.

01:47:18What's up?

01:47:24He's taller.

01:47:26Once he stops growing,

01:47:28I literally...

01:47:32I beat you.

01:47:34Literally, having him

01:47:36is a gift.

01:47:38Thank you very much, Top Chef,

01:47:40for bringing my brother.

01:47:44Four months and you won't let me go.

01:47:46It's been ten days.

01:47:48I can't believe you're here.

01:47:58Carolina, please come in.

01:48:02I'll help you.

01:48:06The tasting is coming,

01:48:08and I'm betting

01:48:10that this immunity

01:48:12is mine.

01:48:14It's called connection.

01:48:20It would be an honor for me

01:48:22to represent this wonderful country.

01:48:24It's a soup that

01:48:26goes perfectly with my grandfather,

01:48:28with my family, with all that.

01:48:30And it gave me a lot of feelings

01:48:32the first time I tried it,

01:48:34because my son,

01:48:36not only with a bite of bat,

01:48:38as he once said,

01:48:40but also with a bite of soup.

01:48:42All Carolina's dishes

01:48:44are super interesting and delicious.

01:48:46I liked it a lot.

01:48:48It's a very strong soup.

01:48:50It has an amazing consistency.

01:48:52I liked it a lot.

01:48:54I liked the yuca.

01:48:56I think it's a little hard,

01:48:58but in general, it's very good.

01:49:00I really liked your inspiration.

01:49:02Thank you, Carolina.

01:49:04Thank you, Chef.

01:49:06They say that the yuca isn't very cooked.

01:49:08That can be a little dangerous,

01:49:10but it's not a big deal.

01:49:12It's a very delicious soup.

01:49:14It's a new acidity for me.

01:49:16It's a different way of handling

01:49:18a sancocho, a estofado,

01:49:20something like that, a papachador.

01:49:22The plantain here

01:49:24helps a lot.

01:49:26It's a very delicious dish.

01:49:28Everything is fine.

01:49:30They say it has a very good flavor,

01:49:32a very good seasoning.

01:49:34Well, Carolina, thank you very much.

01:49:36Thank you.

01:49:44I'm very excited to meet my mother-in-law,

01:49:46who has a hard time getting on a plane,

01:49:48by the way.

01:49:50Rooster, I want to know how I convinced you.

01:49:54Oh, for you it's not a big deal to catch a plane.

01:49:58It was a success to have her here

01:50:00and share with her.

01:50:06Congratulations.

01:50:08Gary, come on in, please.

01:50:14It's great that Gary is presenting

01:50:16this chicken,

01:50:18fried chicken, every day.

01:50:48I cook here

01:50:50maybe what is still hurting me,

01:50:52or what still saddens me,

01:50:54but I'm going to transform it into something delicious

01:50:56and I'm going to let it go.

01:50:58I was very afraid of making fried chicken

01:51:00because I've never done it.

01:51:02It's a dish that, in quotes, is easy

01:51:04and I wanted to take it to the level

01:51:06of a top chef.

01:51:08The truth is that I had a big altercation

01:51:10and if it weren't for the fact that

01:51:12the chef came and told me,

01:51:14breathe, breathe, because I was already

01:51:16in those horrible moments.

01:51:18I breathed

01:51:20and I got a very good dish.

01:51:22Here I feel

01:51:24that for you to do it again,

01:51:26because you have to repeat this,

01:51:28you put the chicken to marinate

01:51:30in salmuera.

01:51:32Salmuera, salmuera?

01:51:34Salmuera, I don't know how he told me,

01:51:36but well, I'll investigate it because he left it to me.

01:51:38Which is what will give it,

01:51:40let's say, juiciness,

01:51:42especially, which is what was missing here,

01:51:44the chicken itself lacked more flavor,

01:51:46the sauce is very good,

01:51:48the potatoes are delicious.

01:51:50Here was, I think, the highlight of this dish.

01:51:52Maybe it was missing to marinate a little,

01:51:54but we have to recognize

01:51:56that Gary is growing

01:51:58and this dish shows it.

01:52:00I didn't know, Gary, that you had

01:52:02such a relationship with your dad,

01:52:04so I think your grief when your mom left

01:52:06was double.

01:52:08It must have been a very strong loss

01:52:10and this was a dish where you made

01:52:12a mistake, okay?

01:52:14Totally.

01:52:16You can go to the cellar.

01:52:18Bye.

01:52:20The kitchen too, how can it be

01:52:22a very good therapy?

01:52:42Oh, no, no.

01:52:46Man, we're in Costa Rica, man.

01:52:50My dad didn't see me five years ago

01:52:52and the truth is that it's a very beautiful feeling

01:52:54to hug him, right?

01:52:56Oh, he's a bastard.

01:52:58How happy, Gary.

01:53:00You see that he left?

01:53:02Ah.

01:53:04Oh, no, man.

01:53:06He left, man.

01:53:08He left, Gary.

01:53:10I didn't know, I know, man.

01:53:12It's very nice to know that you have

01:53:14a dad who changed

01:53:16and who loves you

01:53:18unconditionally.

01:53:20I never thought of this, never.

01:53:22God has great purposes

01:53:24for us, but sometimes

01:53:26we don't understand it, right?

01:53:28Look at that girl you have.

01:53:30What a beautiful girl.

01:53:32Gabriel, please.

01:53:34Come here.

01:53:36I'm coming.

01:53:38I'm going to deliver my dish.

01:53:42And actually, what I'm going to deliver is my home.

01:53:44What's that dish called?

01:53:46This dish is called

01:53:48Home at Home.

01:53:56It gives me a lot of nostalgia

01:53:58because listening to

01:54:00the versions of my colleagues,

01:54:02the versions of life they've lived,

01:54:04that's when you understand

01:54:06how big and beautiful it is

01:54:08to have a father and a mother

01:54:10present.

01:54:12I'm delivering a soup, which for me are

01:54:14memories, it's life.

01:54:16I'm very grateful and I hug

01:54:18not only my colleagues, but all the people

01:54:20at home who didn't have

01:54:22the opportunity to have a dad present.

01:54:24If I tell my dad,

01:54:26I love you very much, old man.

01:54:28Thank you for being an inspiration

01:54:30for me.

01:54:32It's something very typical in Venezuela

01:54:34that fills the arepa.

01:54:36And I tell you that the flavors are so good

01:54:38that you can feel them here in your dish,

01:54:40in everything you made.

01:54:42You feel that love, you feel that home food.

01:54:44Everything is complemented

01:54:46because you have the crispness of the arepa,

01:54:48you also have the creaminess of the quince.

01:54:50That soup is very good too, I love it.

01:54:52Thank you.

01:54:54The critics of the chefs could not have been more

01:54:56accurate and more directed

01:54:58to what I wanted.

01:55:00I mean, I could eat this alone,

01:55:02and it shows that you put a lot of love into it.

01:55:04Thank you, chef.

01:55:06To the Cava, please, brother.

01:55:08Thank you.

01:55:20Finding my dad there,

01:55:22I swear it was something

01:55:24that shocked me.

01:55:32Top Chef VIP

01:55:34in the kitchen made real.

01:55:36You fooled me, Barsier.

01:55:38Well, that's how it is.

01:55:40You're a liar.

01:55:46That was the video.

01:55:48It's good to have you here.

01:55:58Patti!

01:56:00Can I help you?

01:56:02I feel satisfied, very happy

01:56:04with the result of my meat in its juice,

01:56:06regardless of whether or not

01:56:08I win the immunity challenge,

01:56:10which I hope I do.

01:56:12His name is Jesus Renacido,

01:56:14and it's not a religion.

01:56:20Jesus because my father's name is Jesus.

01:56:22Renacido because

01:56:24my father, well,

01:56:26he had a heart attack, he brought a marker.

01:56:28And he left for two minutes.

01:56:30He left for two minutes?

01:56:32Yes, yes, yes.

01:56:34So God gave him

01:56:36a second chance.

01:56:38Him and us as a family

01:56:40to strengthen ties again.

01:56:42My father,

01:56:44anything you put on him,

01:56:46if it has meat and is juicy

01:56:48and has a lot of flavor,

01:56:58it's not a religion.

01:57:06I was also reborn

01:57:08with this dish.

01:57:10No, it's great.

01:57:12But I'm serious, Patti.

01:57:14I'm not kidding.

01:57:16I love it.

01:57:18It's really good.

01:57:20Thank you very much.

01:57:22No, on the contrary, thank you.

01:57:24There are beautiful things

01:57:26that I almost said,

01:57:28I'm going to pinch myself to see if it's true.

01:57:30Very good.

01:57:32One, two, three.

01:57:34Chef Toño wants to bathe.

01:57:36He would like to make meat

01:57:38to be in his juice.

01:57:40Yes, this is one of the emblematic dishes

01:57:42of our country.

01:57:44Yes, Mexico.

01:57:46This little tribute

01:57:48to Jalisco.

01:57:50Everyone would be very proud of you

01:57:52in our Mexico.

01:57:54I'm proud of you right now.

01:57:56It's a beautiful dish.

01:57:58It's divine.

01:58:00Condenada chamaca.

01:58:02The chef is going to make me cry.

01:58:04I've been taking care of him.

01:58:06I receive it with all the gratitude

01:58:08and humility, my chef,

01:58:10and I wish this was just the beginning

01:58:12of another evolution in the kitchen

01:58:14for me.

01:58:16You can pass it.

01:58:18Thank you.

01:58:20I was in tears

01:58:22because he was so beautiful

01:58:24and with my heart very sensitized.

01:58:32And I find myself there.

01:58:34Oh, my God,

01:58:36how much I love him.

01:58:38He's a brother of those

01:58:40you choose.

01:58:42Thank you for coming here

01:58:44to support me as a brother,

01:58:46which has been for me too.

01:58:48Really, he is also part

01:58:50of my life.

01:58:54What a beautiful surprise.

01:58:58Thank you.

01:59:00Thank you, thank you, thank you.

01:59:02Rosie,

01:59:04it's you.

01:59:06It's me.

01:59:08And the last ones will be first.

01:59:10This is the good one.

01:59:12I took a risk.

01:59:14I risked making a dessert again.

01:59:16I'm presenting something

01:59:18that honors my dad,

01:59:20that one day I'm going to make for him.

01:59:22The dessert is called El Don.

01:59:28This is a

01:59:30sarabin, which is

01:59:32a bread with syrup.

01:59:34The syrup is made

01:59:36of TPT,

01:59:38which is like the same amount of

01:59:40water with sugar.

01:59:42I put chili

01:59:44in honor of my dad,

01:59:46because he likes chili a lot.

01:59:48My dad doesn't like sweet either,

01:59:50but I know he's going to

01:59:52like this syrup.

01:59:54I know it's just as sweet as your desserts.

01:59:56You're a very sweet woman.

01:59:58It's been very nice

02:00:00to be here working with you and living with you.

02:00:02I feel like I share a lot of things

02:00:04in common with you.

02:00:06You're a very sensitive woman,

02:00:08you let yourself be seen through you,

02:00:10but also through what you present to us.

02:00:12I have a full heart.

02:00:14Thank you, Rosy.

02:00:16Thank you, thank you very much.

02:00:18They liked the chili,

02:00:20they like that it's not too high in sugar.

02:00:22I liked the whipped cream,

02:00:24the acidity of the strawberry,

02:00:26but also the touch of sweetness,

02:00:28as Belén says,

02:00:30low in sweetness.

02:00:32I think your dad must be very proud

02:00:34of this elaboration you did today.

02:00:36I know I bathed him,

02:00:38but maybe I have to bathe him more

02:00:40in the syrup, and it's nice to learn.

02:00:42Thank you, thank you, Rosy.

02:00:44Rivera Power!

02:00:46All right, girl.

02:00:48Go at it!

02:00:50I'm happy with your comments,

02:00:52thank you very much, chefs,

02:00:54but I'm waiting for this surprise.

02:00:56And I'm running, running, running

02:00:58to my dad's cave!

02:01:00My daddy!

02:01:02My daddy!

02:01:04My daddy!

02:01:06My daddy!

02:01:08My daddy!

02:01:10My daddy!

02:01:16I love you so, so, so much!

02:01:22For my daddy to come into my world

02:01:24moves me so much.

02:01:26How have you been?

02:01:28Good, Daddy.

02:01:30Good?

02:01:32Good, but I miss my family a lot.

02:01:34Your words today

02:01:36gave me a lot of anxiety.

02:01:38I was sad.

02:01:40Daddy does everything

02:01:42he can to be here with me.

02:01:44You make me very brave, Daddy.

02:01:50And that's exactly what I needed today.

02:02:02And this was dedicated to Daddy.

02:02:04No, there's a surprise

02:02:06for Daddy.

02:02:08Since he's a carnivore,

02:02:10even if he uses plates,

02:02:12he doesn't stop eating meat.

02:02:14It was an incredible energy,

02:02:16overflowing with pure love,

02:02:18affection, smiles, and family.

02:02:20It was like shining the corn.

02:02:22It was like that.

02:02:24It's cool.

02:02:26It's cool and difficult.

02:02:28It's like solving.

02:02:30Do they still teach you

02:02:32or is it just at the beginning?

02:02:34No, sometimes.

02:02:36Almost never.

02:02:40This is an unforgettable gift

02:02:42for all of us.

02:02:44More challenges will come.

02:02:46More emotions will come.

02:02:48Wait for the moment

02:02:50so you don't lose your ability to marvel.

02:02:52When you don't expect anything

02:02:54and it happens, you're winning.

02:02:56Do you usually live in...

02:02:58In Texas.

02:03:00We're from the border of Nuevo Laredo.

02:03:02But for many years I've lived in Guadalajara,

02:03:04Mexico, Mazatlán, Monterrey,

02:03:06Guanajuato,

02:03:08Querétaro.

02:03:10Right now, I'm closer to home.

02:03:12Are you recording

02:03:14usually now?

02:03:16Yes, right now I have a song

02:03:18called Entre Caballos y Porrales.

02:03:20It's a band song.

02:03:22It's good.

02:03:24We put it in the United States.

02:03:26We were in the top 10

02:03:28in Billboard.

02:03:30That's very good.

02:03:32That's where the brand is.

02:03:38Chefs, there are no longer 14 participants,

02:03:40there are 28.

02:03:4229, because David has two.

02:03:44I felt very proud

02:03:46to be there in that line

02:03:48with all my colleagues and with beings

02:03:50very dear to them.

02:03:52Before the verdict, because I like surprises.

02:03:54Just as I like gossip, I also like surprises.

02:03:56And today,

02:03:58on Father's Day,

02:04:00one more surprise.

02:04:04Come on in, please.

02:04:14What a beautiful surprise

02:04:16to see that beautiful woman come in

02:04:18with three beautiful creatures.

02:04:20Who? Chef Toño's family.

02:04:26Chef Toño's family.

02:04:28I think all

02:04:30Toño's children are

02:04:32mini-clones of him.

02:04:34Because, wow, how they look alike.

02:04:36Come on!

02:04:44The one who is always talking

02:04:46about his son, his wife.

02:04:50Happy Father's Day, my chef.

02:04:52He deserves it.

02:04:56Thank you!

02:04:58Wherever you see him, all rude and rocker,

02:05:00he breaks down.

02:05:04Oh, my Toño!

02:05:06Look, I want to tell you one thing.

02:05:08I've been living here for so many hours

02:05:10with the chef. I can tell you

02:05:12that he is the most present father,

02:05:14despite the distance. Before starting,

02:05:16he is always connected by video call

02:05:18with his children, with his wife.

02:05:20And the chef deserves it,

02:05:22because he works a lot.

02:05:24It can't be true.

02:05:26Toño, enjoy it. Enjoy it.

02:05:28The family comes first.

02:05:30How was the surprise?

02:05:32Thank you very much.

02:05:34Thank you very much.

02:05:36I don't have much more to say.

02:05:38He can't speak.

02:05:40He can't even talk about the emotion he has.

02:05:46Guys, we're done with the surprises.

02:05:48Now we want to know

02:05:50who won

02:05:52the immunity of tonight.

02:05:54Did you win?

02:05:56Yes!

02:05:58If I won, it would be cool.

02:06:00Today, I think everyone was very sensitive.

02:06:02And the truth is

02:06:04that all the dishes

02:06:06came out very well.

02:06:08We saw the love

02:06:10sealed in each one of them.

02:06:12And the truth is that it is appreciated.

02:06:14Obviously, there is always one that must be highlighted.

02:06:16It went so well for me.

02:06:18And my dad was there and I said,

02:06:20I'm the savior of the week.

02:06:22And we have decided

02:06:24that the one who wins immunity

02:06:26is...

02:06:38And we have decided

02:06:40that the one who wins immunity

02:06:42is...

02:06:50It would be very cool

02:06:52to win immunity in front of my dad.

02:06:54I'm very excited.

02:06:58It's you, Paty.

02:07:04Very grateful, happy.

02:07:06Happy to have won that immunity.

02:07:08I think it's the first time it happens to me.

02:07:10At least in such a direct challenge.

02:07:14It was time, Paty.

02:07:16Very well deserved, Patricia.

02:07:18And it was fair and necessary.

02:07:20Paty, you have won immunity.

02:07:22Congratulations.

02:07:24Thank you. Thank you very much, Carmen.

02:07:26Thank you.

02:07:28And from here, I don't want to go down.

02:07:30From now on. Thank you.

02:07:32And you, family?

02:07:34Oh, no.

02:07:36Don't think we only brought you

02:07:38for the surprise of tonight.

02:07:40Oh, no.

02:07:42On Sunday, we had prepared for you

02:07:44a challenge where you will have a lot of fun.

02:07:46And you will form a team

02:07:48with the participants.

02:07:56They thought that the guests

02:07:58only came to have a nice time here.

02:08:00We're going to have to cook with them.

02:08:02I'm going to enjoy this

02:08:04like they have no idea.

02:08:06Guys, now you can go to the cabin

02:08:08to rest, to enjoy.

02:08:10Take advantage of it.

02:08:12Hug them a lot.

02:08:14Hug them as much as you want, please.

02:08:16And we'll see you on Sunday.

02:08:18Go ahead.

02:08:24You're going to cook to obtain salvation.

02:08:26Let's see if Chucky and Alicia don't come out right now.

02:08:28If you don't trust me,

02:08:30I'll kill you.

02:08:32When you're not a captain, that's what happens.

02:08:34No, no, no. It's always the same thing.

02:08:36With people with so little class, I don't mix.

02:08:38You look delicious, just so you know.

02:08:40I'll move aside.

02:08:42When someone makes a mistake,

02:08:44the least you can do is accept it.

02:08:46No one can tell you anything because everyone...

02:08:48Everyone had to do something, and we agreed on something.

02:08:50Horrible.

02:08:52Be careful.

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