Top Chef VIP 3 Capitulo 43 Completo HD Online

Ding Gru

Top Chef VIP 3 Capitulo 43 Completo HD Online Top Chef VIP 3 Capitulo 44 Completo HD Online Top Chef VIP 3 Capitulo 45 Completo HD Online Top Chef VIP 3 Capitulo 43 Completo HD Online

Transcript

00:00:00I

00:00:18Vengo con la energía de siempre con las ganas de siempre un poco triste pues se nos fue mi hermanito jason y

00:00:24me hace falta aquí así

00:00:27cangrejo

00:00:29Don cangrejito que linda

00:00:32Participantes bienvenidos a la cocina más importante de la televisión hispana en la cocina de top chef vip por telemundo la casa de los reality

00:00:43Hoy estoy muy contenta como siempre como cada día que regreso a la cocina de top chef vip

00:00:49hoy es un día nuevo para armarte de valor y sacar las garras en esta cocina

00:00:56Bien sabrosos pero más afilados que nunca nuestros chefs toño delivier belen alonso y la chef tita

00:01:08Como que algo me hace falta y evidentemente pues es

00:01:13mi compadre

00:01:15jason ayer perdimos a un mosquetero en una eliminación llena de muchas emociones

00:01:21Yo creo que la salida de mi compa jason fue muy dura para todos galeano perdiste en hermano

00:01:28va a cambiar la competencia para ti él me pidió una cosa ayer sí

00:01:34y yo voy a tratar de

00:01:36de honrarlo a mi hermanito es un hombre que sabe

00:01:40manipular la mente y las cosas de los mosqueteros y a partir de hoy en los días que a mí me queden aquí

00:01:47lo voy a estar

00:01:49Honrando porque él está aquí con todos nosotros y conmigo hombre no tranquilo que no sea muerto

00:01:54bendito dios que tenemos whatsapp y wi-fi

00:01:58Gracias a dios

00:02:00Toda esa parafernalia de los mosqueteros la verdad hoy decidí que estoy concentrada como dice la canción

00:02:08estoy puesta para lo mío

00:02:11La

00:02:13Meta principal por supuesto llegar a la final no pero hay que estar enfocados en cada meta diaria

00:02:20y hoy está en juego una nueva

00:02:24inmunidad

00:02:26Creo que me la merezco

00:02:28He venido trabajando mucho aunque por decirlo todos no merecemos estar inmune arrancamos chicos

00:02:35un nuevo ciclo en una cocina que sin duda se ve más vacía

00:02:40es una nueva jornada para pelear por la inmunidad ya quedamos menos de la mitad

00:02:45davis en la calentura de esta cocina o cómo se mantiene la cabeza fría

00:02:51pues haciendo uso de pues de lo que uno es por dentro y de lo que

00:02:55nuestros papás dejaron adentro de nosotros esa semilla de que es la se llama educación pues sirve para que uno esté

00:03:02ecuánime y tranquilo cuando ve que les dan esos ataques de berrinches y

00:03:06Shows ya pues uno se mantiene cool porque pues cada quien demuestra la educación que tiene

00:03:14Ahí hay algo no sé lo que pero siento que fue una indirecta directa y fue para galeano y bueno hoy

00:03:21la cocina va a estar caliente muy caliente

00:03:24y quienes sepan bajar la calentura podrán disputarse la inmunidad

00:03:30Es súper importante esta tranquilidad que te puede dar para llegar para estar una semana más

00:03:36y para no estar en esa duda de eliminación pero cuidado con

00:03:42el calor porque tendrán que cruzar una prueba

00:03:50Las pruebas de fuego son las pruebas para jugar

00:03:54vamos a disfrutar

00:03:56En que va a consistir esta prueba de fuego van a tener que adiestrar un ingrediente

00:04:07Estoy hablando de los chiles

00:04:12Su majestad el chile

00:04:14Hay gente que dicen que ningún chile le embona a mí me embonan todos y me

00:04:19encantan los chiles el reto de hoy estoy segura que lo disfrutaría al máximo

00:04:23Bueno

00:04:25Chicos inicialmente tendrán 60 minutos para preparar un platillo deben de incorporar de manera óptima

00:04:32el chile y mucho cuidado con esa parte que se sienta el chile pero también los otros ingredientes que tienen en su

00:04:40preparación haremos lo que se pueda con 60 minutos ya estoy dándole vuelta a la cabeza

00:04:44en que puedo incorporar el chile para que quede rico pues yo con el picante tengo que confesar que no soy no somos tan amigos

00:04:51Incorporan el chile en el platillo que vayan a hacer

00:04:55donde haga juego con lo que haga se refieren a que sepamos realmente

00:05:01sacarle el sabor a estos chiles

00:05:04pero sin que te desgracien el esófago

00:05:08Los chiles son como las personas hay de todas las formas colores tamaños

00:05:13unos son más lindos que otros otros son más rudos otros son tienen picardía

00:05:18Tu que chile fuera si fuera chile

00:05:20Yo si fuera chile creo que sería el ultimo

00:05:31Che Belen el chile oficialmente se mide no pica pica poquito pica más o menos pica mucho pica un **** y pica

00:05:40Carolina reaper según récord guinness más picante del mundo

00:05:48Ese chile

00:05:50a decir verdad

00:05:51con sabor dulce es muy muy rico pero utilizado de una manera muy

00:05:59moderada tanto que si hay un jarabe

00:06:03partido el chile

00:06:04introducido ahí cuatro minutos paz para afuera

00:06:08con eso tienes si está más bravo si es más agresivo mejor hay que domarlo y eso me va a dar mucha felicidad

00:06:16El ghost pepper que este chile fantasma es utilizado mucho en la india es

00:06:23sensacional mezclado con leche de coco

00:06:26con muchas especias cardamomo comino clavo estrella niche canela

00:06:32estamos hablando de algo muy muy picante que necesita que contrarreste con algo

00:06:37Me da tranquilidad porque es un producto que conozco y que creo poderlo preparar de la mejor forma

00:06:44El habarero es sensacional

00:06:46quemado

00:06:48cuando es rojo o anaranjado

00:06:50es fantástico para quemar

00:06:52cuando es verde

00:06:54es fantástico para encurtir

00:07:00Si yo tengo que elegir hoy

00:07:02yo diría que

00:07:04el habarero

00:07:06El habanero o el fantasma

00:07:08El rocoto

00:07:10es un chile andino

00:07:12de semilla negra

00:07:14puede ser con sabor a

00:07:16tomate, pimiento

00:07:18algo cítrico y es picante

00:07:24Mi relación con el chile

00:07:26viendo el archivo del historial

00:07:28está en cero

00:07:30Santanderiano es un chile

00:07:32con notas dulces

00:07:34a veces a papaya

00:07:36es como una mezcla entre un habanero y un serrano

00:07:42En ceviche es sensacional

00:07:44no saben que cosa más rica

00:07:46Me relaciono muy bien

00:07:48no puedo por una condición médica

00:07:50abusar del chile

00:07:52Chile peruano es importante

00:07:54y lo utilizan mucho para hacer leche de tigre

00:07:56también

00:07:58es picante pero es medio picante

00:08:00no es muy picante

00:08:04sin el chile

00:08:06no se puede vivir

00:08:08Ahí tenemos el serrano

00:08:10que tiene un nivel de picante medio

00:08:12tiene tonos cítricos también

00:08:14a mi me gusta mucho

00:08:16utilizarlo para darle

00:08:18ese toque de picor pero que no sea tan invasivo

00:08:20en salsas frescas

00:08:22por ejemplo

00:08:26Amo el chile

00:08:28vengo vestida de color chile

00:08:30soy chile lover

00:08:32viene el jalapeño

00:08:34que es de Veracruz, México

00:08:36tiene un grado intenso

00:08:38también de picor

00:08:40es bueno utilizarlo en salsas frescas o salsas frías

00:08:42digamos que el chile y yo

00:08:44tenemos una historia

00:08:46muy pero muy

00:08:48apasionada

00:08:50y luego nos vamos con el ají dulce

00:08:52que también ese ajicito a mi me encanta

00:08:54porque sirve como base para hacer sofritos

00:08:56yo soy un ají gustoso

00:08:58un ají dulce

00:09:00yo no creo

00:09:02para mi eres ese

00:09:04un rocoto

00:09:06con pique

00:09:08sin pique

00:09:10me encantaría

00:09:12probar

00:09:14desde el más dulcecito

00:09:16hasta el más picoso

00:09:18aquí hay nueve opciones de chile

00:09:20para escoger

00:09:22entre más nivel de picante

00:09:24más tiempo tendrán para cocinar

00:09:26creo que eso puede jugar a favor

00:09:28del que tenga menos tiempo

00:09:30decir bueno mira en 10 minutos

00:09:32hizo esto

00:09:34a mi que me toquen la mitad

00:09:36ni muy muy ni tan tan

00:09:38ustedes van a elegir uno de nuestros cuchillos

00:09:40de Top Chef VIP

00:09:42pero solo uno

00:09:44tendrá el cuchillo caliente

00:09:46el cuchillo

00:09:48con chile

00:09:51nos toca dejar

00:09:53nuestro azar

00:09:55en manos del destino en este caso

00:09:57de los cuchillos de Top Chef VIP

00:09:59por favor con todo el cuidado del mundo vengan por su cuchillito

00:10:01el chile caliente

00:10:03el chile caliente

00:10:05el chile caliente

00:10:17por favor con todo el cuidado del mundo

00:10:19vengan por su cuchillito

00:10:21el chile caliente

00:10:23el chile caliente

00:10:25no

00:10:27tú lo tienes

00:10:29el chile caliente

00:10:31le salió el chile caliente

00:10:33siempre siempre

00:10:35y la suerte

00:10:37la tiene

00:10:39la Miss Universo

00:10:41de 1996

00:10:43Alicia Machado

00:10:45Alicia ha sacado el cuchillo enchilado

00:10:47que suerte

00:10:49y serás la primera a elegir

00:10:51con que chile cocinas

00:10:53ya me imagino va a decir

00:10:55fulano cocina con tal y tal y tal

00:10:57y a ver que pasa

00:10:59eso significa

00:11:01que también vas a escoger

00:11:03el tiempo que tendrás para elaborar tu receta

00:11:05después de que hayas elegido tu chile

00:11:07me vas a decir

00:11:09quien quiere que sea

00:11:11el siguiente en seleccionar

00:11:13su chile

00:11:15esa persona decide

00:11:17bien escoge su chile

00:11:19su tiempo por supuesto

00:11:21y después decide quien es

00:11:23la persona siguiente en pasar al frente

00:11:25y escoger su chile

00:11:27y así sucesivamente

00:11:29hasta que todos tengan su chilito

00:11:31y su tiempo

00:11:33esto me esta gustando porque resulta que Alicia va a ser la primera

00:11:35en elegir que chile es con el que va a cocinar

00:11:37pero cada chile

00:11:39tiene una cantidad de tiempo

00:11:41restante

00:11:43eres la primera en elegir

00:11:45con cual chile quieres cocinar

00:11:47bueno yo voy a escoger

00:11:49el habanero

00:11:55o sea que pierdes

00:11:5715 minutos de los 60 de cocina

00:11:59si

00:12:01tendrás 45 minutos para cocinar

00:12:03me quitaste el chile habanero

00:12:05olichaguada lupe

00:12:07pero no importa eres tu

00:12:09te quiero puedes hacer lo que quieras

00:12:11ha trabajado con ese chile

00:12:13creo que hizo muy buena elección

00:12:15quien quieres

00:12:17que elija después de ti

00:12:23el niño

00:12:25Gabriel pero

00:12:27Alicia por favor toma tu chile

00:12:29y pasa a tu estacion gracias

00:12:31tomo mi chile y me voy a mi estacion

00:12:33he trabajado ya con el anteriormente

00:12:35me fascina

00:12:37el habanero especificamente

00:12:39niño

00:12:41con que chile quieres cocinar

00:12:43con el ghost

00:12:45porque tiene que ver con los fantasmas

00:12:47y es picante

00:12:49y tiene que ver conmigo

00:12:51muy bien

00:12:53entonces

00:12:55niño tienes 10 minutos

00:12:57menos de cocina

00:12:59o sea tendras 50 minutos

00:13:01para preparar tu platillo

00:13:03porque este es

00:13:05el que voy

00:13:07voy a vengarme

00:13:09no de la chef sino

00:13:11de una historia pasada

00:13:13quien quieres que siga

00:13:15quiero que siga

00:13:17mi querida pati

00:13:21niño pasa por tu chile

00:13:23y de a tu estacion por favor gracias

00:13:25y claro que se veia venir esto

00:13:27ellos ya tienen su equipo yo se los dije

00:13:29ellos nos quieren sacar

00:13:31Alicia escoge

00:13:33al niño

00:13:35mi pati bella

00:13:37con que chile vas a cocinar

00:13:39obviamente me voy

00:13:41con el chile mas extremo

00:13:43vamos con el carolina

00:13:47carolina ripper tiene 5 minutos

00:13:49menos para cocinar

00:13:51tendras 55 minutos para preparar

00:13:53tu platillo

00:13:55totalmente yo feliz con ese chile

00:13:57y ademas tambien con el tiempo

00:13:59quien quieres que siga para elegir chile

00:14:01carolina

00:14:03pero de verdad

00:14:05que pasa

00:14:07y asi van

00:14:09y le dan las mejores opciones

00:14:11a mis queridos amigas

00:14:13carolina

00:14:15con que chile quieres cocinar

00:14:17con el rocoto

00:14:23tendras 20 minutos menos para cocinar

00:14:25ok eso quiere decir

00:14:2740 minutos en total para preparar tu platillo

00:14:29el rocoto me parece

00:14:31un chile mas noble

00:14:33sin embargo es un chile fuerte

00:14:35bien picoso y que de repente

00:14:37te explotan en la boca

00:14:39y te revientan la cabeza

00:14:41bien elegido carolina

00:14:43muy como tu

00:14:45quien es el siguiente en elegir chile

00:14:47david

00:14:51se llama la querencia

00:14:53tu deberias saber ya de que lado

00:14:55pero ya va

00:14:57yo no estoy del otro lado de la historia

00:14:59yo tenia mi cosa en la mente

00:15:01lo que yo queria hacer

00:15:03y me parecio que el rocoto

00:15:05me gusta su sabor

00:15:07su olor me encanta

00:15:09david querido con que chile vas a cocinar

00:15:11yo voy a trabajar

00:15:13con el santandereano

00:15:19pues la verdad es que este chile ya lo he usado

00:15:21asi que no me es nada

00:15:23nada desconocido

00:15:25osea tendras 35 minutos

00:15:27para preparar tu platillo

00:15:29david elige un

00:15:31chile

00:15:33de termino medio

00:15:35porque a el tanto en la cocina

00:15:37como en la vida le gusta mantenerse ahi

00:15:39como en un punto medio entre dos aguas

00:15:41es un buen estratega

00:15:43a mi consiguió engañarme

00:15:45ya hace un tiempito que no

00:15:47quien sigue para escoger

00:15:49gabrielito

00:15:51por supuesto

00:15:53david bien por tu chile y paz a tu estacion

00:15:55y a gabrielito que se entienda con los del clan

00:15:57trepi andraje

00:15:59porque no la integran

00:16:01en buena onda ya integran a los 4 mosqueteros

00:16:03no no no no no

00:16:05no me metan en ese paquete

00:16:07otra cosa

00:16:09siento que tanto pancho

00:16:11como galeano como gary y jason

00:16:13se encargaron de dividir el grupo

00:16:15todo el que entra sale

00:16:17no lo metan a los mosqueteros

00:16:19lo van a querer sacar

00:16:21asi que ellos estan siendo

00:16:23victimas de su propio invento

00:16:25que chile vas a cocinar

00:16:27yo me voy a tirar el aji dulce

00:16:29aji dulce

00:16:31no me importa nada

00:16:35menos 50 minutos para cocinar

00:16:37esta bien 10 minutico

00:16:39miren yo aprendi

00:16:4110 eternos minutos

00:16:43me encanta esa actitude

00:16:45entonces gabriel

00:16:47eso quiere decir que tienes 10 minutos

00:16:49para preparar tu platillo

00:16:51no pasa nada

00:16:53es una prueba de fuego

00:16:55quien es el siguiente en elegir chile

00:16:59todo se rie

00:17:03mexico no se lo puedo dar a mexico

00:17:05porque el esta muy controlado

00:17:07y gary viene de un proceso dificil

00:17:09se lo voy a dar a gary

00:17:11y yo no

00:17:13segun gabriel

00:17:15gary la paso mas mal que yo ayer

00:17:17gary se salvo

00:17:19se fue

00:17:21yo me quede solo con jason

00:17:23que programa estas viendo tu hijo

00:17:25no te haras mal

00:17:27gary con que chile vas a cocinar

00:17:29peruano

00:17:33tendras menos 30 minutos

00:17:35para cocinar

00:17:37osea

00:17:39tu sabes que a mi el tiempo es lo mas complicado

00:17:41yo se pero bueno tu escogiste

00:17:43quiero hacer un ceviche

00:17:45pero quiero hacer muchas cosas

00:17:47no se si en media hora me va a dar tiempo

00:17:49el siguiente es pancho

00:17:51ok

00:17:53entonces pasa por tus chiles

00:17:55y ve a la estacion

00:17:57quiero llevar tambien ese ceviche a otro nivel

00:17:59no solo voy a entregar un ceviche

00:18:01ya saben ustedes que a mi me encanta complicarme

00:18:03asi es que ahi les va

00:18:05pancho con que chile quieres cocinar

00:18:07jalapeño o serrano

00:18:09me voy con el jalapeño

00:18:11jalapeño

00:18:13vamos a ver que tal

00:18:15no piquen tanto como los que hice la vez pasada

00:18:17debes preparar tu platillo

00:18:19en 20 minutos

00:18:21por favor agarra tus chiles

00:18:23y ve a tu estacion

00:18:25hoy lo voy a hacer de manera diferente

00:18:27rellenos con carne no con puro queso crema

00:18:29asi que pues apuro pensar locuras

00:18:31el chile serrano

00:18:33galeano

00:18:35menos 35 minutos para cocinar

00:18:37y a mi no me toca el serrano

00:18:39pancho me lo regala

00:18:41prepararas tu plato

00:18:43en 25 minutos

00:18:45ok pasa por tu chile y ve a tu estacion

00:18:47es evidente que quieren que

00:18:49los mosqueteros ya no esten

00:18:51o por lo menos

00:18:53galeano

00:18:59chicos

00:19:01importante no se pueden

00:19:03prestar ingredientes

00:19:05osea creo que

00:19:07si es un reto individual

00:19:09tiene que ser individual

00:19:11para ir al mercado

00:19:13tienen que ser individuales

00:19:15a mi parecer

00:19:17cuentan con 3 minutos

00:19:19para ir al mercado

00:19:213 minutos en el mercado

00:19:23uff es muy poco

00:19:25y ademas no nos podemos prestar ingredientes

00:19:27despues de que merquen

00:19:29me esperan

00:19:31y yo les doy el goal de cocina

00:19:33recuerden que todos tienen diferentes tiempos de cocina

00:19:35entonces hay que estar atentos en este reto

00:19:37vale

00:19:39la verdad de una manera muy divertida

00:19:41mi compa galeano pues tiene desventaja

00:19:43porque el no sabe manejar los chiles

00:19:45chicos sus 3 minutos

00:19:47en el mercado comienzan ya

00:20:01yo ya tengo muy claro

00:20:03que es lo que voy a cocinar

00:20:05y me voy a ir directo sobre todos los ingredientes

00:20:07vamos

00:20:37no mas idonia

00:20:39pero al chile con el chile

00:20:41osea vamos a meterle mano a esto

00:20:43minuto y medio

00:20:51si no tienes una logistica vas a perder tiempo

00:20:53si no sabes lo que vas a hacer es un tiempo que pierdes

00:20:55david

00:20:57tienes clara la receta

00:20:59perfectamente bien

00:21:01un dia sin chile es como un dia sin sol carmen

00:21:03primero agarre lo indispensable del ceviche

00:21:05y despues agarre papa yuca

00:21:07y algunas cositas para meterle

00:21:09alicia

00:21:11que monton de mercado

00:21:13ya sabe que vas a hacer

00:21:15si mas o menos

00:21:2330 segundos

00:21:25limon mandarino donde esta

00:21:27niño aca hay limon

00:21:29pero no es mandarino

00:21:31si dame de ese

00:21:33lo que tengo en mente

00:21:35es hacer unos fideos

00:21:37de arroz

00:21:39pero que todo sea base

00:21:41de limon

00:21:4310

00:21:459

00:21:478

00:21:497

00:21:516

00:21:535

00:21:554

00:21:573

00:21:592

00:22:011

00:22:03FUERA DEL MERCADO

00:22:05si si

00:22:07no entiendo como lo hacen

00:22:09siguen agarrando

00:22:11que ya no puedes agarrar nada

00:22:15necesito un limon

00:22:21aqui ya van a empezar las trampas

00:22:23bueno chicos

00:22:25aqui las cosas son super claras

00:22:27ustedes saben

00:22:29ustedes tenian 3 minutos en el mercado

00:22:31cuando yo les dije

00:22:33tiempo

00:22:35no podian agarrar nada mas

00:22:37asi que

00:22:47ustedes tenian 3 minutos en el mercado

00:22:49cuando yo les dije

00:22:51tiempo

00:22:53no podian agarrar nada mas

00:22:55bueno hay reglas que a veces

00:22:57no rompe porque

00:22:59queremos que el plato nos quede lo mas rico posible

00:23:01asi que

00:23:03nada mas que el riesgo esta

00:23:05en que nos vean

00:23:07y aqui sucedio eso

00:23:09agarre este tomate

00:23:11y tomate y curcuma

00:23:13hay una curcuma

00:23:15gracias alicia

00:23:17de nada

00:23:19ahi salieron el pacho y el galeano a meter queja

00:23:21por eso le quitaron eso de ahi

00:23:23de la canasta

00:23:25reglas son reglas

00:23:27que pesada eres

00:23:29ay no soy yo

00:23:31o bueno si porque es mi mercado

00:23:33siempre son los mismos

00:23:35alicia machado y david salomon

00:23:37que encima son super amigos

00:23:39porque dicen que los que duermen en el mismo colchon

00:23:41se vuelven de la misma condicion

00:23:43pati

00:23:45preparada

00:23:47afilada

00:23:49y siempre sabrosa

00:23:51a cocinar pati

00:23:53tome el chile carolina

00:23:55que es el mas picante del mundo

00:23:57el mas agresivo

00:23:59lo tengo que equilibrar con algo dulce

00:24:01con algo acidito

00:24:03pensé en una salsa

00:24:05de piña

00:24:07pienso hacer unos camarones

00:24:09rebozados en coco en fritura

00:24:11profunda

00:24:13para mi galeano es una persona que cuando llega a la cocina

00:24:15todos con receta

00:24:17todos con el libro

00:24:19siempre tiene el libro presente

00:24:21si no hubiera sido por pacho

00:24:23que salio de soplon

00:24:25y galeano

00:24:27cuando yo los he visto a ellos hacer de todo

00:24:29y jamas y nunca les he echado tierra

00:24:31porque compito limpiamente

00:24:33quien?

00:24:35el pacho

00:24:37pero la proxima vez que me toque un reto

00:24:39que lo vea yo

00:24:41hacer las pijas que hace

00:24:43me voy a poner ay produccion

00:24:45mira

00:24:47no se que

00:24:4910 minutos

00:24:51estoy eligiendo

00:24:53tartar de atun

00:24:5510 minutotes

00:24:57hubiese empezado de primero o de ultimo

00:24:59igual tu ya sabias que iba a hacer

00:25:01queria hacer un tartar de atun

00:25:07niño

00:25:09estas listo?

00:25:11afilado

00:25:13y bien sabroso y picante

00:25:15eso no lo dudo

00:25:17mi problema es que no se

00:25:19si este chile gold

00:25:21que empieza con la G

00:25:23es mas terrible

00:25:25que la G de galeano

00:25:27que tengo aqui al lado

00:25:29y lo tienes respirando

00:25:31en la nota

00:25:33y ya me comenzaron a dar alergia

00:25:35pues niño resuelvelo

00:25:37porque tus 50 minutos

00:25:39comienzan ya

00:25:43soy el segundo en arrancar

00:25:45elegí el chile gold

00:25:47porque lo conozco

00:25:49he trabajado antes con el

00:25:51bueno no he trabajado es decir lo he comido

00:25:59esta congelado esto

00:26:01si pero metelo en la olla a presion

00:26:03no con olla a presion si es ceviche

00:26:05ah no entonces metelo ya

00:26:07el pescado tambien lo tenia muy claro como lo queria hacer

00:26:09de juego?

00:26:11si

00:26:13a nosotros pues se vale

00:26:15nadie esta contra nosotros

00:26:17osea esto es un juego

00:26:19pero yo si se esta enganchando en sacarnos a nosotros

00:26:21yo te quiero mucho pero es la verdad

00:26:23nadie esta contra nosotros

00:26:25ustedes tienen su grupo

00:26:27estas bien mal chavo

00:26:29pero no pasa nada

00:26:31vamos a darle hasta donde tope

00:26:33no te confundas

00:26:35y en respuesta

00:26:37lo unico que hemos recibido

00:26:39es la demostracion

00:26:41a las ordenes que te de galea

00:26:45alicia me escuchas

00:26:47si

00:26:49sus 45 minutos

00:26:51para cocinar

00:26:53comienzan ya

00:27:01yo le dije a alicia oye mira

00:27:03para mi este habanero

00:27:05le va super bien un caldo

00:27:07lo escullaste?

00:27:09si hice lo que me dijiste

00:27:11los pullas con un tenedor

00:27:13y te lo juro que va a saltar un sabor

00:27:15de habanero exquisito

00:27:17que estas haciendo

00:27:23no te vaya a fijarte en lo que hago

00:27:25que estas haciendo

00:27:27estoy trabajando en mis cosas

00:27:29vete para ahi

00:27:31de momento llega

00:27:33a quitarme tiempo

00:27:35y a enredarme en mi plato

00:27:37se viene a fijar

00:27:41hay cosas buenas aqui

00:27:45aqui hay calidad

00:27:47fijandose mucho en lo que yo estaba cogiendo

00:27:49pero fue todo lo que yo tome

00:27:51entonces no se que esta pasando aqui

00:27:53caro

00:27:55preparada

00:27:57tus 40 minutos para cocinar

00:27:59comienzan ya

00:28:07no quiero que me molesten

00:28:09bueno

00:28:11si yo te estoy molestando me voy ya

00:28:13yo estoy aqui dandote contenido

00:28:15estoy dando exposure

00:28:17oye que me va a dar exposure a mi niño

00:28:19yo tengo 30 años de brujo

00:28:21asi no te conoce nadie

00:28:23hermano

00:28:25que mas usted va a hacer

00:28:27para ganar rating

00:28:33le saque las semillas a este chile

00:28:35es un chile fuerte

00:28:37me ha dado tiempo a pensar y a ordenar en mi cabeza

00:28:39como voy a hacer y a que velocidad

00:28:41porque tengo muy poco tiempo

00:28:43a mi esta receta me gustaria hacerla en una hora

00:28:45pero lo voy a intentar

00:28:47quiero hacer una sopa Tom Cacay

00:28:49vamos vamos vamos

00:28:51inspirada en esta sopa

00:28:53que nos prepararon por primera vez

00:28:55unos de nuestros mejores amigos de Madrid

00:28:57vamos ahi

00:28:59hasta que no me hacen caso ya quedan los que no me quieren

00:29:01ya no me quieren a mas

00:29:03estoy totalmente ciego

00:29:05para no darte cuenta

00:29:07de que el se ha encargado de separar

00:29:09a todos estos buenos compañeros

00:29:11que llegamos al principio

00:29:13mi hermano Pancho Gary

00:29:15el resto ya no me quiere

00:29:17entonces ni me hacen caso

00:29:19si hubiera estado aqui Jason

00:29:21al grito mio

00:29:23pues yo creo que Galeano en algun momento de su vida

00:29:25habra leido Maquiavelo

00:29:27y el esta dividiendo pensando que asi va a vencer

00:29:29hermano Jason te quiero te extraño

00:29:31si lo consigo

00:29:33ya se lo contare

00:29:39David

00:29:41esta vez no tienes 10 minutos

00:29:43tienes 35 minutos

00:29:45y aunque tu no me quieras

00:29:47yo a ti si

00:29:49claro que te quiero

00:29:51tus 35 comienzan ya

00:29:53asi que yo me decido por hacer un pescado

00:29:55en salsa

00:29:57de chile santandereano y piña

00:29:59este carnal

00:30:01aqui compa se va a lanzar

00:30:03unos chiles rellenos

00:30:05ya tengo la idea

00:30:07vamos a ver que tal nos va

00:30:09yo les dije

00:30:11nos la aplicaron

00:30:13yo les digo

00:30:15bueno Alicia Carolina y David

00:30:17no se si tengan en si algo asi como

00:30:19algo contra nosotros fuerte

00:30:21pero pues lo que se ve no se pregunta

00:30:23dice no no no

00:30:25nosotros no estamos

00:30:27ayer

00:30:29hoy todos contra nosotros

00:30:31y nada estamos tres mosqueteros

00:30:33tenemos que seguir dandole para adelante

00:30:35dicen que cocina mucho pero

00:30:39bueno la verdad es que

00:30:41yo siento que Galeano

00:30:43se trae como un jueguito

00:30:45muy personal entre agresivo

00:30:47y venenoso con Alicia

00:30:57Carmen por favor ya

00:30:59faltan tres segundos

00:31:01dame por favor

00:31:03dos treinta minutos

00:31:05vamos

00:31:07vamos

00:31:09vamos

00:31:11vamos

00:31:13vamos

00:31:15vamos

00:31:17vamos

00:31:19vamos

00:31:21vamos

00:31:23vamos

00:31:25vamos

00:31:27vamos

00:31:29vamos

00:31:31vamos

00:31:33vamos

00:31:35vamos

00:31:37vamos

00:31:39vamos

00:31:41vamos

00:31:43vamos

00:31:45vamos

00:31:47vamos

00:31:49vamos

00:31:51vamos

00:31:53vamos

00:31:55vamos

00:31:57vamos

00:31:59vamos

00:32:01vamos

00:32:03vamos

00:32:05vamos

00:32:07vamos

00:32:09vamos

00:32:11vamos

00:32:13vamos

00:32:15vamos

00:32:17vamos

00:32:19vamos

00:32:21vamos

00:32:23vamos

00:32:25vamos

00:32:27vamos

00:32:29vamos

00:32:31vamos

00:32:33vamos

00:32:35vamos

00:32:37vamos

00:32:39vamos

00:32:41vamos

00:32:43vamos

00:32:45vamos

00:32:47vamos

00:32:49vamos

00:32:51vamos

00:32:53vamos

00:32:55vamos

00:32:57vamos

00:32:59vamos

00:33:01vamos

00:33:03vamos

00:33:05vamos

00:33:07vamos

00:33:09vamos

00:33:11vamos

00:33:13vamos

00:33:15vamos

00:33:17This is pineapple mango.

00:33:18No, it's pineapple.

00:33:19It's always been a part of our Sinaloan gastronomy.

00:33:22The shrimp coated in coconut, the sweet sauces.

00:33:25Try that coconut.

00:33:27Yes.

00:33:28And leave it in your mouth.

00:33:29Okay.

00:33:30And check if it doesn't give you an acid flavor.

00:33:31Try it first with one and try it.

00:33:33Okay.

00:33:34The bread or the panko is always a great friend of the breaded.

00:33:38Yes, Chef.

00:33:39I still have 20 minutes.

00:33:40Thank you.

00:33:41Ready, honey.

00:33:42Thank you.

00:33:43It's something I know in flavors and that I know how to prepare.

00:33:47Pancho, are you ready?

00:33:48Your 20 minutes start now.

00:33:51Thank you.

00:33:5220 minutes.

00:33:53I'll start cooking.

00:33:54I'm going to make a chili with meat with a good cheese that I already have there.

00:34:04Alice, what are we going to do?

00:34:06Habanero.

00:34:07I'm making a shrimp broth with habanero.

00:34:11Habanero is 45 minutes.

00:34:13This is what you have to cook, right?

00:34:15What you've had to cook.

00:34:16Enough time.

00:34:17I hope you don't go too far with the chili.

00:34:20It's going to be a shrimp broth with habanero.

00:34:22Yes, with habanero.

00:34:23With habanero.

00:34:24Great.

00:34:25And I'm making an avocado sashimi with a guanabana and habanero sauce.

00:34:31Let's see, let's see.

00:34:32What is the dish that we are going to judge?

00:34:33I had considered making some accompaniment.

00:34:36If it was a fish or something like that.

00:34:38Both?

00:34:39No, one.

00:34:40So, habanero in the shrimp broth.

00:34:42Great combination.

00:34:43Very good.

00:34:44Lemon, maybe?

00:34:45There, on one side.

00:34:46Perfect.

00:34:47And a little avocado.

00:34:48And there to put the broth inside?

00:34:50Yes.

00:34:51It gives me another perspective of how I can present the dish, right?

00:35:0035 minutes Santander chili.

00:35:03I've seen this in Colombia when I've been there.

00:35:06And it's spectacular for the ceviches.

00:35:08Now, my son is tasting it.

00:35:10Exactly.

00:35:11With tatemadita pineapple too.

00:35:13I put a little bit of green pepper and a little bit of red pepper.

00:35:16And toasted onion.

00:35:18So that this also has a flavor that is more appetizing to the eye.

00:35:23And you're going to serve this with what, Herman?

00:35:24With a fish.

00:35:25Awesome.

00:35:26And with this yellow sauce.

00:35:28And of course, the garnish.

00:35:30Remember what I told you.

00:35:31What?

00:35:32Start studying and practicing what is the salmon for the fish.

00:35:39What are you doing?

00:35:40Because I saw that it came out, as Carmen would say, fire.

00:35:43I'm going to make a chili like last time.

00:35:47But not so spicy so that your bite is not too spicy.

00:35:51Last time they were spicy.

00:35:53They're chilies.

00:35:54Is this the one you're going to present?

00:35:56No, I was looking at it to see if I could take care of the others.

00:35:59I don't know, but in a good way, I think you owe the presentation, friend.

00:36:03Yes.

00:36:04Well, you also have to recognize when you have them.

00:36:06It is supposed to be the one that is less spicy.

00:36:07No, not less.

00:36:08It's the one they use for nachos and so on.

00:36:10But sometimes, yes.

00:36:11It also depends on the season of the year.

00:36:13If a chili is more or less spicy.

00:36:15Let's see, Ché Belén, try it.

00:36:16Let's see in what month they made that chili.

00:36:20Ah, then pull it.

00:36:22Hey, let's see, let's see.

00:36:23Ché Belén starts eating like this.

00:36:25And I tell her, well, let me try it.

00:36:27Let's see.

00:36:29Give it a try.

00:36:31It doesn't taste like anything.

00:36:40Beautiful tiger milk ceviche with Peruvian chili.

00:36:43How long did it take you?

00:36:45Half an hour.

00:36:46I was trying it and trying it, and the truth is that it never made me sick.

00:36:48So, more milk.

00:36:49The delicious thing about a chili, a tiger milk, is the well-balanced combination of the flavor of chili and the moderate spiciness.

00:37:01I already have it, I already have it.

00:37:02This is called telepathy.

00:37:03I already have it, I already have it.

00:37:04So, you have pure meat here, and this is a very good move.

00:37:07I think I got a very nice chili that can be very well incorporated into a ceviche because it is Peruvian chili with Peruvian ceviche.

00:37:14Well, obviously.

00:37:16Beautiful, beautiful, my chef.

00:37:19How sad, because my friend Jason would have loved to be in this chili challenge.

00:37:25Gabriel, are you ready?

00:37:27Ready and focused, my Carmen.

00:37:29Ten minutes to cook, start now, Gabo.

00:37:33There is no time for anything, gentlemen.

00:37:35The first thing I start with is the most important thing, the tuna.

00:37:41Tell me everything, you had 25 minutes, you still have it, and you are using Serrano chili.

00:37:47Yes, it is a soup dish with vegetables, with coconut milk, well seasoned.

00:37:52I'm crazy to try your soup because I'm very much of soup and very much of coconut.

00:37:56How delicious, thank you very much, chef.

00:37:57Especially when you have Asian influence.

00:37:58Ready.

00:37:59Well, nothing, I'll leave you alone.

00:38:00Thank you, chef.

00:38:01Good luck.

00:38:02Thank you for the visit.

00:38:03Okay.

00:38:04Let's move on and see how it goes.

00:38:10Oh, Caro, are you finishing?

00:38:12Yes.

00:38:13What did you do, Caro?

00:38:14What are you doing here?

00:38:15I made a white fish, sautéed.

00:38:18I made what are the tomatoes, the cucumber, tomato and of course the chili.

00:38:24And are you going to put something crunchy or are you going to die like that?

00:38:27Something crunchy, well ...

00:38:28Diego, I would give you that advice.

00:38:30Yes, something crunchy.

00:38:31Always.

00:38:32We went to the supermarket and I can't go back and I said ...

00:38:43How are you?

00:38:44I'm doing very well.

00:38:45I'm preparing a tuna tartare that I'm going to make.

00:38:48Well, a fresh tuna.

00:38:49I want to put, if I have time, the tuna in two preparations.

00:38:54Keep cooking, keep cooking.

00:38:56There are moments in life where at home you are not ready to receive visitors.

00:39:02But I can't open the door of my house and serve you as you deserve.

00:39:05Miche, I didn't bring lemon for the avocado.

00:39:07What if I put a little mescal on it?

00:39:09Does it work or tequila?

00:39:10So you can put a little touch on it and try it.

00:39:12Okay.

00:39:13Because trying it, what does it taste like?

00:39:14Wonderful tip.

00:39:15I'm going to use it another day, with more time.

00:39:18Get out of there, Gabriel.

00:39:20I already had two minutes.

00:39:21You have three minutes left.

00:39:32I had the fish shell and I made a croquante, as Chef Belen suggested.

00:39:40Gabriel, are you running a lot?

00:39:41No, nothing here, calm down.

00:39:44I love your good attitude.

00:39:46The ranch is on fire.

00:39:48It's like on the line with time.

00:39:50And more than I had 40 minutes, I didn't have 60 to make this dish.

00:39:5430 seconds.

00:40:03But don't expect a 50-minute dish to be the same as a 10-minute dish.

00:40:09You can't, you can't, gentlemen.

00:40:1210, 9, 8, 7, 6, 5, 4, 3, 2, 1.

00:40:24Hands up, guys.

00:40:26He took it out.

00:40:27He gave me time to chop the mango, which was like the last thing I wanted to do,

00:40:30because if I don't, I won't put mango on it.

00:40:32Do I have a dish to continue competing with immunity?

00:40:35Definitely yes.

00:40:36I got a fantastic dish.

00:40:38It's the perfect combination.

00:40:41Please come to the table while we prepare everything for the tasting.

00:40:45Thank you.

00:40:46I did a very good job.

00:40:47I hope it goes well.

00:40:48The chili that touched me is the worst of all of the chilies.

00:40:51I'm flattered.

00:40:52Because this is very speedy!

00:40:55Cooking in 10 minutes.

00:40:57You're the best.

00:40:58I'm not.

00:41:00You know I'm taking that one, but I know I'm going to take it.

00:41:03I wanted to come in first because I wanted that one.

00:41:06I wanted to pass.

00:41:07That's why I said, me.

00:41:08I wanted to pass, because I was going to pass.

00:41:10I was going to pass.

00:41:11I'm not going to pass on this.

00:41:12You can pass.

00:41:14You can pass.

00:41:15I'm going to pass.

00:41:16Me.

00:41:17I didn't want to miss the opportunity to grab that.

00:41:19You've seen beautiful people saying,

00:41:21what about the next one?

00:41:23No, I grabbed the sweet chili,

00:41:25because it made me very crazy

00:41:27to be able to challenge myself to cook in 10 minutes.

00:41:30And here I am to have fun and play.

00:41:32Participants, come back to the kitchen.

00:41:35It's time for the tasting,

00:41:37what we like so much.

00:41:39My people, and you can't miss it,

00:41:41because here at Top Chef,

00:41:43things are good.

00:41:44Let's see my friend Toño's stuffed chili.

00:41:47I think it has a soft spiciness.

00:41:49My mouth is on fire.

00:41:50My God forgives him.

00:41:51It's very raw.

00:41:52The fish.

00:41:53The coconut oil was cut off.

00:41:55I think you've been constant lately

00:41:57in doing things wrong.

00:41:59He made a big mistake.

00:42:01Fatim, this is serious.

00:42:15I remind you,

00:42:16the best of this challenge

00:42:18will fight for immunity.

00:42:24Who do we start this hot tasting with?

00:42:27Kid, please come in.

00:42:31And I was very lucky that I was the first,

00:42:33so you're going to eat my soup,

00:42:35very rich, hot.

00:42:38What is this ghostly dish called?

00:42:41Patricia's ghost.

00:42:44Did Patricia die?

00:42:45I'm still here.

00:42:50Well, I have a friend who has been my mentor.

00:42:54With her I learned the good things of life.

00:42:57And once they invited us to a house,

00:42:59some Hindus,

00:43:01and I saw a more beautiful dish.

00:43:04And when I did like this,

00:43:06and I saw the devil,

00:43:08because it was spicy,

00:43:10I never forgot the ghost pepper in my life.

00:43:13I washed the ghost pepper very well,

00:43:15I removed all the seeds,

00:43:17I put it a little in the hot water,

00:43:19and I think it has a soft spicy

00:43:21that you feel at the end

00:43:23when you drink the soup.

00:43:25Tonight will be the revenge

00:43:27between the kid and the ghost pepper.

00:43:30As always, your seasoning is noticeable.

00:43:32At first, if you just taste it,

00:43:34it's very spicy.

00:43:36At first, if you just taste the rice noodles,

00:43:39it does seem like there is a ghost,

00:43:42because you don't perceive the taste of the pepper so much.

00:43:46But like this, the soup is spicy,

00:43:49but it doesn't invade your palate.

00:43:51It's very good,

00:43:53and the color is very, very beautiful.

00:43:55Thank you.

00:43:56Thank you.

00:43:57It's raining flowers.

00:43:58Very good, my boy,

00:43:59I'm very happy.

00:44:01Well balanced,

00:44:02the spicy is very light,

00:44:06but if noodles alone,

00:44:08the noodles lower a lot of power

00:44:10to a broth that is very rich.

00:44:11I don't think it was wow,

00:44:13but the boy did well this time.

00:44:16You can feel the magical powders of the boy here.

00:44:18It's great.

00:44:20Thank you, boy.

00:44:21Thank you.

00:44:24I had a fantastic review.

00:44:27My dear Gabriel, give it to him, dad.

00:44:30I think he did a very good job

00:44:32to make 10 minutes.

00:44:36Wow.

00:44:37I take off the hat with Gabriel.

00:44:39It's called Correcaminos.

00:44:43Well, in record time,

00:44:44I really never imagined

00:44:45that I would have to cook in 10 minutes.

00:44:47I got the sweet chili,

00:44:49a chili that I really ate

00:44:51and I feel that it didn't sting so much,

00:44:53but it gave a very tasty taste.

00:44:55I decided to present it in two ways.

00:44:57One was together with the avocado

00:45:00and the other if it was chopped fresh

00:45:02on the top, which is with the tuna,

00:45:05and in the middle, a little mango

00:45:07to add a touch of sweetness to the figure.

00:45:10In Gabriel's case,

00:45:12I think it was not only a good move,

00:45:15it was totally strategic.

00:45:17I too, maybe,

00:45:18would have taken those 10 minutes,

00:45:21especially since it is a quick preparation.

00:45:23Well, I get a simple tartar.

00:45:28I don't see any cooking.

00:45:30No.

00:45:31Not at all.

00:45:32The chili,

00:45:33as the chili itself is very thin,

00:45:36you can feel the texture and it is very tasty.

00:45:39Where the chili plays well,

00:45:41you applied it very well.

00:45:43When Chef Toño tells me

00:45:44that he thinks it's something simple,

00:45:46in a way,

00:45:47as if 10 minutes

00:45:48were really an eternity.

00:45:50I swear it's not an eternity.

00:45:52I think you made

00:45:53very nice cuts of your tuna.

00:45:55It looks very careful.

00:45:56The ají dulce is also felt.

00:45:58I liked that you put the mango

00:46:01and the touch of avocado,

00:46:02seasoned.

00:46:03Wonderful.

00:46:04Okay.

00:46:05That great challenge

00:46:06of being able to cook something in 10 minutes,

00:46:08and the truth is that you did it.

00:46:09It's a simple dish,

00:46:11but with flavor.

00:46:12It goes very well.

00:46:13Thank you very much

00:46:14for coming back to the station.

00:46:15Thank you.

00:46:16Thank you.

00:46:17Actually, they said it was very good,

00:46:18it was very tasty,

00:46:19and I keep that.

00:46:21The truth is,

00:46:22I thought they were going to say

00:46:24look at all these preparations

00:46:25you did in just 10 minutes.

00:46:27Gary, please.

00:46:28I'm coming.

00:46:29I'm very excited about this dish.

00:46:32I'm coming.

00:46:33Obviously, I already explained

00:46:34that I was going to make the foam

00:46:35in front of them

00:46:37so that it wouldn't fall.

00:46:38What's your dish called?

00:46:40I put moroso ceviche.

00:46:45The ceviche is based

00:46:46on a tiger milk,

00:46:47which is passion fruit milk.

00:46:49First, I smoked the fish.

00:46:52I smoked it

00:46:53and then added cilantro,

00:46:55and in that same broth

00:46:56there was fish with chili.

00:46:58If you taste it in the air,

00:46:59it also has Peruvian chili,

00:47:01which tastes like passion fruit.

00:47:03They're tasting it

00:47:04and I think they look very good.

00:47:07I think the tiger milk

00:47:08turned out delicious.

00:47:10The idea of using passion fruit,

00:47:13that citrus touch

00:47:14and at the same time sweetness,

00:47:16with a good thickness,

00:47:17added to your dish.

00:47:19I also liked

00:47:20that you combined it with cassava,

00:47:22Thank you, chef.

00:47:23Well, I think my friend Gary

00:47:24is a competitor

00:47:25who has really done well.

00:47:27Four immunities,

00:47:28super good.

00:47:29That's why he's here

00:47:30in the top nine

00:47:31of Touch VIP.

00:47:32Well, Gary, it has a very good flavor.

00:47:34It has acidity,

00:47:35it has sweetness,

00:47:36it has crunchiness.

00:47:37Here, my only criticism

00:47:39that I would give you

00:47:40is the cuts.

00:47:42You have to be constant

00:47:44because it's the presentation.

00:47:45You're right.

00:47:46It's the visual part

00:47:48and now,

00:47:49you can see the love

00:47:51for the food.

00:47:52Okay?

00:47:53I'll take that into account.

00:47:54Thank you, chef.

00:47:55The thing is,

00:47:56I didn't have much time.

00:47:57I was so busy.

00:47:58If I had 10 more minutes,

00:48:00I swear,

00:48:01I swear, chef,

00:48:02that I make the perfect cuts.

00:48:04I hope you're grateful.

00:48:05Good luck.

00:48:06You can go back, Eric.

00:48:07Thank you, chef.

00:48:09I feel like I have

00:48:10good chances of passing,

00:48:12but you know,

00:48:13you never know, top chef.

00:48:15Carolina, please.

00:48:17Carolina's dish,

00:48:18to me,

00:48:19visually,

00:48:20is very rough,

00:48:21very grotesque.

00:48:23Let's see what the chefs have to say.

00:48:25It's called

00:48:26the Rocoto bed.

00:48:29It has an avocado bed

00:48:31with cream,

00:48:33butter,

00:48:34onion.

00:48:35It has a pumpkin bed, too,

00:48:37sautéed in butter.

00:48:40Tatemé,

00:48:41everything that is

00:48:42tomato, pepper,

00:48:43a touch of butter,

00:48:45garlic, of course,

00:48:47and it has a crispy fish.

00:48:50The dish looks beautiful.

00:48:52It has a lot of color.

00:48:54Overall, it tastes good,

00:48:56but the Rocoto

00:48:57is impregnating my palate,

00:48:59like hell itself.

00:49:01My mouth is on fire,

00:49:04and I'm Mexican.

00:49:06The fish is undercooked.

00:49:08It's a little undercooked.

00:49:11You can't even cut it.

00:49:12It's semi-raw.

00:49:14I don't want to justify myself,

00:49:15but I touched it everywhere

00:49:17and it was really super soft.

00:49:20I had it in the pan for a while.

00:49:23I agree with Belén.

00:49:24I'm not going to repeat the same thing.

00:49:25You're absolutely right.

00:49:27The proportion

00:49:29is where I have a problem here.

00:49:31I think it's a world,

00:49:33an avocado pool.

00:49:35I respect the judges' opinion.

00:49:38I think it's a bed.

00:49:40I thought it was a great idea.

00:49:42I've seen it before

00:49:43in other preparations.

00:49:45Thank you, Carola.

00:49:46Thank you.

00:49:48She made a big mistake,

00:49:50and I won't forgive her.

00:49:52Raw fish,

00:49:53there's no way.

00:49:54David.

00:49:56Come on.

00:49:57Let's go.

00:49:58To be honest,

00:49:59I see that my dish

00:50:00has a lot of possibilities.

00:50:02At least in terms of flavor,

00:50:04I guarantee you

00:50:05that it's delicious.

00:50:08This is called

00:50:10Cumbia fish.

00:50:15I got the Santanerian chili.

00:50:17It's Colombian,

00:50:18so it had to be called Cumbia.

00:50:20What I did was

00:50:22put the chili,

00:50:25pineapple,

00:50:26red pepper,

00:50:27green pepper,

00:50:28onion,

00:50:29and garlic.

00:50:30Then I made a sauce with the pineapple,

00:50:32and I made a reduction

00:50:34to have this sweet base.

00:50:36And I put the fish on the grill

00:50:38with garlic, onion,

00:50:39and all these chopped herbs.

00:50:41And to go with it,

00:50:43I made this avocado salad

00:50:45with potato

00:50:46to balance the flavor.

00:50:49My dear David,

00:50:51present a Cumbia fish

00:50:53that looks delicious.

00:50:58Look,

00:50:59in terms of flavor,

00:51:01they'd be proud of you.

00:51:03The Colombians would buy you a Cumbia.

00:51:07Cumbia.

00:51:08Sensational.

00:51:09The flavor.

00:51:11Now, what's missing?

00:51:12Triton.

00:51:13That's the one that would send you to jail,

00:51:15I think.

00:51:16What? What did I do?

00:51:17Because the fish is...

00:51:19Like Triton?

00:51:20Like Triton, it's very raw.

00:51:22The fish.

00:51:27My people,

00:51:28in this kitchen,

00:51:29you learn from everything.

00:51:31Patience,

00:51:32although there is a lot of pressure.

00:51:34Not only from Sastoria,

00:51:35but also from my colleagues.

00:51:37From my dear Alicia,

00:51:38my spiritual wife,

00:51:39who sometimes takes me out of the kitchen.

00:51:42But, gentlemen,

00:51:43join the hashtag

00:51:44Top Chef VIP 3.

00:51:46We're back,

00:51:47for Telemundo,

00:51:48the house of reals.

00:52:01Look,

00:52:02in terms of flavor,

00:52:04I would say

00:52:05it's one of the most special

00:52:31It's raw.

00:52:32I'm only pretending because I know my fish is raw.

00:52:35Between us.

00:52:36It's very raw.

00:52:38David, how sad.

00:52:41So I pretended to be surprised, I got closer to the table.

00:52:45It's raw.

00:52:46The fish, remember, when it's this thick,

00:52:49and I mentioned that to you,

00:52:50seal it and then put it in the oven.

00:52:53Can I come back next time?

00:52:55Put it in the oven.

00:52:57Directly.

00:52:58I also give you a recommendation, besides putting it in the oven,

00:53:01you can work with the protein much smaller

00:53:04and make very nice cubes with its skin

00:53:07and work it much more minimalist and put it on the plate.

00:53:10Okay?

00:53:11Heard, chef.

00:53:12Thank you.

00:53:13But I tell you why.

00:53:14Because he won me the time because I was dedicating a lot to the chili.

00:53:19You can go back to your station.

00:53:21Thank you.

00:53:22Bye.

00:53:23Well, everyone has a hard time.

00:53:25They get demanding with me.

00:53:27It's okay, because they know where there is quality.

00:53:29Galeano.

00:53:32I'm happy with my Thai soup.

00:53:34I hope to move on to the next round and fight for immunity.

00:53:38It's called Tom Kha Kai, Yurian and Eline.

00:53:47They are close friends of my wife and mine from Madrid.

00:53:50And the first time I tried this soup was at their house.

00:53:53They are not vegetarians, neither are we, but they told us,

00:53:55we have prepared a vegetarian dish that we love.

00:53:57It's an Icelandic soup.

00:53:58I liked it a lot.

00:54:00It looks, in the distance, rich, sophisticated.

00:54:04I started by browning garlic, ginger, serrano.

00:54:08Then I introduced the mushroom.

00:54:10Then I added the coconut milk.

00:54:12I also added a little red pepper, very, very thin,

00:54:16to give it a crunchy, pumpkin touch.

00:54:19Then I added a little more chili.

00:54:22I had several plates there, to get in and out,

00:54:24and to taste the flavor.

00:54:26I'm happy with what I've done.

00:54:28I think it's a good choice to use chili.

00:54:31I do feel that the coconut milk was cut off in the preparation.

00:54:37And maybe the flavor gets a little rancid.

00:54:42I don't know if it's the same coconut milk,

00:54:44or what made it taste a little rusted.

00:54:47Some ingredient that you have in the soup.

00:54:49Right, Galeano?

00:54:50Okay.

00:54:51I've tried, I've tried, I've tried the soup,

00:54:54I don't know how many times.

00:54:55It didn't taste cut off.

00:54:57My soup has betrayed me today.

00:55:00Galeano, I think you've been constant lately,

00:55:02in doing things wrong.

00:55:04Okay.

00:55:05The truth is, I would never have expected a dish like this from you.

00:55:11Well, gentlemen, the real Galeano is coming out,

00:55:14who doesn't cook.

00:55:15I consider you to cook very well, Galeano.

00:55:18This isn't you for me.

00:55:20You have to get ready to ride the horse again, my brother.

00:55:22What happens is that now you are realizing,

00:55:25because the competition is going up.

00:55:28Get on that horse again with gallard.

00:55:31And so you return to your station.

00:55:33Like this.

00:55:34Thank you, chefs.

00:55:35To you.

00:55:36Thank you.

00:55:37Where is Galeano?

00:55:41Patty, please come in.

00:55:44I am very pleased, very satisfied and very happy with what I prepared.

00:55:48Not everything that is spicy is chili.

00:55:51Ah, you chose the roughest.

00:55:53The spiciest in the world.

00:55:55Carolina.

00:56:01I made a tatemada pineapple sauce with garlic, onion and chili.

00:56:06Well, three pieces of chili of each color,

00:56:09and I tried to balance them as best as possible.

00:56:11The protein is some shrimp coated in coconut.

00:56:14Had you ever cooked with this chili?

00:56:16Well, I have practically cooked with almost all the chilies.

00:56:19I think it was very well done.

00:56:21I am calm for my dear Christmas.

00:56:23She is a woman who knows what she is doing.

00:56:29Chef Toño hits the table.

00:56:31I say, he liked it.

00:56:34Patty.

00:56:38This is serious.

00:56:39Oh.

00:56:51Standing ovation.

00:56:53Congratulations.

00:56:54Thank you.

00:56:55Thank you very much.

00:56:57Thank you.

00:56:59God of my life, I sweated, I suffered, I felt that the chili was bursting in my throat.

00:57:04What a way to present and handle the chili in the right way.

00:57:09Thank you.

00:57:10Because you were the most intrepid,

00:57:12who chose the one that stings the most.

00:57:14Ah, I also added some mint leaves to the sauce.

00:57:18They make an impressive balance on your plate.

00:57:22I told her, Patty, everything that has to do with chilies, she knows.

00:57:27You do not fail to surprise us with your good seasoning.

00:57:31Thank you, Patty.

00:57:32Thank you.

00:57:33Thank you.

00:57:35Really, Christmas has a good seasoning.

00:57:37Patricia Navidad could open a chain of restaurants.

00:57:41I think we already know your flavors.

00:57:44And also, blindfolded, we could discover that they really are your dishes.

00:57:49Congratulations.

00:57:50Thank you very much.

00:57:51I am very proud of you.

00:57:52Oh, how beautiful.

00:57:53Thank you.

00:57:54Thank you very much.

00:57:55Patty and I are in direct competition.

00:57:58Which was better, India or Mexico?

00:58:03Bye.

00:58:04Bye.

00:58:05Bye.

00:58:06Thank you.

00:58:07Thank you very much.

00:58:08I knew she was going to do a great job.

00:58:09Because my brother-in-law knows a lot about chilies.

00:58:12Alicia, please.

00:58:13Perfect.

00:58:15Thank you.

00:58:17I have the delicious broth.

00:58:21What is the name of your dish, Alicia?

00:58:23Passing is raw.

00:58:24No doubt.

00:58:28I made a fish and shrimp broth with habanero.

00:58:32Inspired by festive nights.

00:58:34And waking up in the morning in a hurry, as they say.

00:58:37Well, I made a habanero cream with guanábana.

00:58:41Guanábana in a broth?

00:58:43What?

00:58:44And avocado.

00:58:45So you can spice up the broth.

00:58:48And you add the avocado to combine it.

00:58:51I made it with habanero, shrimp, fish, anise, and rosemary.

00:58:57I really liked the consistency.

00:59:00But I think the combination of guanábana and habanero is a very delicious sauce.

00:59:05Well, now it does make a little more sense.

00:59:09The cream, because it increases the intensity of your soup.

00:59:12Yes.

00:59:13Of flavor.

00:59:14However, Alicia, you have to be very careful when using spices.

00:59:18In this case, you used star anise.

00:59:20Yes.

00:59:21Which is very invasive.

00:59:22So you feel a very strong presence inside the soup.

00:59:27Okay?

00:59:28Well, it's the idea.

00:59:29Even if it's the idea, you always have to find balance in the dishes.

00:59:32Okay.

00:59:33You feel so much that it competes with chili.

00:59:34Okay.

00:59:35Okay?

00:59:36Okay, thank you.

00:59:37When you have more time, you water it more.

00:59:39The protagonist was the chili.

00:59:40It was neither the anise nor the guanábana.

00:59:43For me, that guanábana gave the whole tower to what you had here.

00:59:49There are carelessness and accidents.

00:59:51This was a mixture of the two.

00:59:53Okay.

00:59:54Alicia wanted to experiment and no, girl.

00:59:57Soup, sweet with anise.

01:00:01No.

01:00:02Everything has already been said.

01:00:03I agree with my colleagues.

01:00:04You can go back, girl.

01:00:05Okay, thank you.

01:00:06Go.

01:00:07Unfortunately, I think this afternoon we'll see you in the cell, Alicia.

01:00:14Panchillo.

01:00:15Come on.

01:00:16Come on, please.

01:00:18Here comes my little brother, Pancho.

01:00:20Come on, machine, come on.

01:00:22I'm ready.

01:00:23Let's see how it goes with my friend Toño's chili.

01:00:26Jalapeño, it's your turn.

01:00:27What did you do?

01:00:28My friend Toño's chili.

01:00:37I have this stuffed chili with ground meat, a cheese that came wrapped in a banana leaf,

01:00:41they call it a quesillo, an avocado mirror.

01:00:44I also made a mango cream to lower the spiciness and the crunchiness of the bacon.

01:00:49Following the advice of Chef Toño, they say that the sweet goes very well with the chilies,

01:00:53so there it is.

01:00:54Did you make a deal with the chili?

01:00:56In the same oil that I made the meat, I put the chili there, I put a little cream cheese,

01:01:02ground meat and the cheese.

01:01:04There it is.

01:01:07This is spicy.

01:01:08It's spicy, but it's also good.

01:01:10Many people think that all the chilies in Nogada are extremely spicy and stuffed,

01:01:16but no.

01:01:17The great chili in Nogada, you give it a try, of course, to warm up or fry,

01:01:20but it is juicy and what makes it delicious with the filling is the water of that chili

01:01:26mixing with the ground meat.

01:01:28So, I think you did something sensational here.

01:01:32I loved it.

01:01:34Thank you, Toño.

01:01:35Pancho, raw chili, it doesn't matter.

01:01:37It doesn't matter.

01:01:38It happens.

01:01:39I mean, please.

01:01:40I mean, this matter can't be more marked.

01:01:42I think it's a very good dish.

01:01:44It's bulletproof.

01:01:46Okay?

01:01:47Thank you, Chef.

01:01:48Thank you very much for coming back.

01:01:49Thank you.

01:01:50Good, brother.

01:01:51Very good.

01:01:52Very good.

01:01:53For that immunity.

01:01:54Let's go!

01:01:55I'm so excited.

01:01:56Really.

01:01:57We are not chefs, and to be hosted on a plate like this, you get the feeling.

01:02:02The kitchen is on fire.

01:02:05Chefs, it's time to release, please.

01:02:10I'm hot.

01:02:12Poor guy.

01:02:13What I do have clear is that we didn't pass Don Salomón, or Doña Machado,

01:02:19or Doña Tejera, or a server.

01:02:28As I say about chili, mole and sesame,

01:02:30Patty went for the hottest one, Carolina Reaper.

01:02:35I still can't believe it.

01:02:36To be honest, for me, a delicious, balanced dish.

01:02:40The sauce tasted like chamoyosa.

01:02:43It was incredible.

01:02:44I have a lot of confidence that it will go well.

01:02:47I can talk about the kid, for example.

01:02:49What a delicious soup, the kid's.

01:02:51Very good texture in the noodles.

01:02:53He used the chili very well, the ghost, because he had to.

01:02:56And he balanced it very, very well.

01:02:59Unlike Alicia, I feel like I didn't understand her dish.

01:03:02She had a thick sauce, but she also had the soup.

01:03:05She used a lot of star anise.

01:03:07And I think it doesn't go well.

01:03:09I mean, the shrimp with the guanabana, the anise.

01:03:12I mean, it was too much for a single dish.

01:03:15I would have put the box on Alicia's plate, because I didn't find the combination.

01:03:19So, the truth is, bad.

01:03:21The chefs from now on will be more demanding, more demanding.

01:03:25I had in my conception of participating in Galeano as one of the strong ones.

01:03:30But I don't know if something is happening to him, but it's declining.

01:03:35I mean, this kid is exhausted.

01:03:38This kid is missing his buddy.

01:03:41I'm not in a good mood.

01:03:43What I want and I want in this circumstance, the truth, is to be alone.

01:03:47There's a vibe that I don't understand after I think they've been given the opportunity to cook fish.

01:03:53Twenty times where we've corrected them.

01:03:55We've given them advice.

01:03:57And not like that.

01:03:58Two raw fish.

01:04:00Yes, totally.

01:04:01From Carolina and from David.

01:04:02Sorry, but at this point in the competition, I don't understand.

01:04:06That's what I'm going for.

01:04:07I mean, I do see them at risk.

01:04:08Also, David, who is one of the strong ones, to my liking.

01:04:11How do you get a raw fish here?

01:04:13And it was a great dish, David's.

01:04:14Yes.

01:04:15There are mistakes, because, be careful, we are not professional chefs.

01:04:19I'm not even 50 years old cooking like a professional chef.

01:04:22On the other hand, our dear Gabriel, poet boy, in 10 minutes he made a dish.

01:04:28Yes.

01:04:29And he did it.

01:04:30Yes, yes, yes.

01:04:31I totally agree.

01:04:32And I think it's getting better and better.

01:04:35It's this pancho that made this jalapeño pepper filling, which was very good.

01:04:41That's where I say that sometimes judges, not everything is what it seems.

01:04:46I think we're more than clear with everything we do.

01:04:48Let's go there then and let's tell them.

01:04:50Let's go there.

01:04:51With all due respect, the spiciest peppers in the world.

01:04:53I want to imagine that the judges will be kind with the preparation time issue.

01:05:01Chefs, tell us, who will be able to compete for immunity tonight?

01:05:06Full of vitamin C, right now we tell you that five of you will participate in the next challenge.

01:05:16We are all looking forward to the immunity challenge, to win it.

01:05:19But only one will win immunity.

01:05:21This is your opportunity.

01:05:23It's not about the best dish, but the one with the fewest mistakes.

01:05:26The best dish of the night that goes indisputably to the next challenge is the dish of ...

01:05:34I consider that the chili of Toño today goes to the challenge of immunity.

01:05:49The best dish of the night that goes indisputably to the next challenge is the dish of ...

01:06:04I consider that the chili of Toño today goes to the challenge of immunity.

01:06:09The best dish of the night that goes indisputably to the next challenge is the dish of ...

01:06:17Paty, please.

01:06:20I love it, it was worth it.

01:06:22So much effort, so much work time, to be there in the stoves.

01:06:27I am very happy.

01:06:28The second best dish is the dish of ...

01:06:32I feel that I have good chances of passing.

01:06:40Niño, eighth.

01:06:43What an honor to have the second best dish of this competition.

01:06:49The third best dish of the night.

01:06:57Gary, cheer up.

01:07:00We are going for that immunity, the truth is that it is never too much.

01:07:03Fourth best dish is the dish of ...

01:07:10Pachillo.

01:07:15I hope that today we take that immunity.

01:07:19How could it be otherwise, after the praises that have been poured on his dish.

01:07:23And the fifth and last dish that goes to the next challenge of immunity is the dish of ...

01:07:33Oh, there I said who it will be.

01:07:40Gabriel.

01:07:42It gives me a lot of joy to be able to cook again, to be in a new challenge,

01:07:47doing something that I probably don't know what to do.

01:07:50I mean, I don't understand this, you win and your prize is to cook again, how?

01:07:55Guys, congratulations.

01:07:57Paty, Niño, Gary, Pancho and Gabriel, you were the best.

01:08:03And now, to be able to compete for immunity.

01:08:07Please come to the end while we prepare everything for the next challenge.

01:08:11Thank you.

01:08:12Thank you.

01:08:13It feels very nice that there is a beautiful harmony, recognizing the effort that we are all making.

01:08:19I hope that this challenge that comes from immunity, if I can, because I don't want to be in danger.

01:08:34Antonio came to my station and he thought or interpreted that I was making two dishes.

01:08:40He started telling me, it's just that you don't understand the challenge because you don't hear, right?

01:08:44As always.

01:08:45Because you didn't make a single dish and that's it.

01:08:47No, I was doing it.

01:08:48No, she made like a soup with a cream.

01:08:51But they come like that.

01:08:52Oh, it's just that you didn't hear, it's just that you don't listen, it's just that you didn't understand.

01:08:56I don't understand, I don't have data.

01:08:58Present the dish as it is.

01:08:59I don't know if you can explain, it's something else.

01:09:01From that point, from that appreciation of the judges, I think that from now on I have nothing to say.

01:09:07Because I don't know what the judges are looking for anymore, the truth.

01:09:10The cava this afternoon is going to be a lot of fun.

01:09:13No, and I can imagine everyone shouting Alicia, child, child.

01:09:19No, and Gabriel.

01:09:20Oh yes.

01:09:21Child, Gabriel, who else?

01:09:23What do you think of this breakup?

01:09:26What do you think of this breakup?

01:09:28Because, I mean, it's obvious that they left us the musketeers last.

01:09:32I mean, to hurt us.

01:09:34I'm going to deny that in here there are fiperine tongues.

01:09:41That, well, they never stop surprising you.

01:09:45And you don't know where they can hit your mouth to poison you.

01:09:48Pati, Niño, Gary, Pancho and Gabriel.

01:09:53Please, when you enter the kitchen, each one chooses the station they want.

01:09:58Okay, it's random.

01:09:59Okay.

01:10:00Come on, we're waiting for you.

01:10:02Come on.

01:10:03Good luck.

01:10:04Come on, Gary.

01:10:05Come on, come on.

01:10:06Come on.

01:10:07Come on, child.

01:10:08We are going to enter now, my four companions and I, to debate in the stoves to gain immunity.

01:10:15I see both Pati, Gabriel, Gary, Pancho and Niño super excited to gain this immunity.

01:10:22I see both Pati, Gabriel, Gary, Pancho and Niño super excited to gain this immunity.

01:10:42No, me here, in the last one.

01:10:44Me in the last one?

01:10:45No, me in the last one.

01:10:47I come with this a little weird energy.

01:10:50Today, I even got up praying loudly.

01:10:53Guys, the kitchen comes through the eyes.

01:10:57And it's a party of colors, textures and flavors.

01:11:01I'm going for everything.

01:11:02This mouth has nothing to gain from it.

01:11:04I hope God, today if he doesn't give us the hand and that immunity, comes with the hat.

01:11:09But although the variety is the pleasure, as the chefs often say,

01:11:15less is more.

01:11:18Chefs, tell us what this immunity challenge is about.

01:11:22They are going to prepare a dish where the starting point and the arrival point

01:11:29will be what they find under those bells.

01:11:38What do you think it is?

01:11:40Who knows, something…

01:11:42What do you use in the same ingredient?

01:11:43Paprika.

01:11:46Less is more, they said.

01:11:47I like these challenges.

01:11:49Bells, surprises.

01:11:51Guys, what could it be?

01:11:53Maybe we have to combine an entrance with something.

01:11:58I would love for there to be something that I know, like a plantain.

01:12:03The patty, the patty, the patty, you know.

01:12:06Yes, the patty is there.

01:12:07I'm making a connection, yes.

01:12:09Because it can be something that is protein, but at the same time it can be the same sauce.

01:12:16I mean, it's something that can be handled in different ways.

01:12:20Impressive.

01:12:21It's just that, look, one has a connection with aliens, and the other one with vision, well, they have…

01:12:27I mean, you can't do that.

01:12:29It's so close that I'm scared.

01:12:31Whatever it is, I'm not going to get frustrated.

01:12:32Whatever it is, I'm going to do it in front of everything.

01:12:35Gary, what's under that bell?

01:12:38I have no idea, no idea, no idea.

01:12:40Gary's face of suffering, always.

01:12:42But whatever it is, we're going to do it right.

01:12:45I mean, I'm eager to cook, I want to cook now.

01:12:48Pancho, Pancho, what's under your hat?

01:12:52A very sincere ranchero man.

01:12:55And what about the bell?

01:12:56I don't know.

01:12:57A lobster doing this.

01:13:00Mami, who knows?

01:13:01No, Pancho, but seriously, what could it be?

01:13:03I think it has to be a very well decorated dish.

01:13:05Very well decorated?

01:13:06Yes.

01:13:07Well, here at Top Chef, everything has happened.

01:13:09It's no wonder that they put something in us today, and that they want to mess with us.

01:13:13And you, Gabriel, what do you think?

01:13:15Always well decorated.

01:13:16Always.

01:13:17It helps a lot.

01:13:18But here there is a succulent ribeye with some potatoes and some vegetables.

01:13:23You don't cook anymore.

01:13:25Your specialty.

01:13:27For me, I don't speculate anymore.

01:13:29Well, whatever it has to be.

01:13:30Look, better, on the count of three, you're going to uncover, okay?

01:13:33Okay.

01:13:34No, plantain again.

01:13:35It can't be plantain, macho.

01:13:37This has been the season where I've seen the most plantains in my life.

01:13:40To Juan.

01:13:42To two.

01:13:44To three.

01:13:50In my life, I always demand a lot, and that is a benefit.

01:13:54But in this competition, I don't think it will work for me.

01:13:58Subscribe to the YouTube channel of Telemundo Entertainment

01:14:02so you don't miss all the exclusive content of Top Chef VIP.

01:14:06We are back with Telemundo, the house of realities.

01:14:17Look, better, on the count of three, you're going to uncover, okay?

01:14:20Okay.

01:14:21No, plantain again.

01:14:22It can't be plantain, macho.

01:14:24This has been the season where I've seen the most plantains in my life.

01:14:26To Juan.

01:14:28To two.

01:14:30To three.

01:14:34Black.

01:14:36Green.

01:14:37Red.

01:14:40Maybe they have to prepare something of that color, don't you think?

01:14:44It seems that the end of Top Chef has become a gym today.

01:14:47Alicia has brought some weights because she wants to be in shape.

01:14:50It's wonderful.

01:14:52Today you have a creative challenge.

01:14:55We want the final result of your dishes

01:14:59to reflect the color that each of you got.

01:15:03The stew, the recipe, all in one color.

01:15:07I think it's going to be a lot of fun in the anguish that exists.

01:15:11At least it's not an elimination.

01:15:13Everything has to have the same color,

01:15:16even if they are different shades, but the same color.

01:15:19If Patty got green,

01:15:21the whole dish has to be green.

01:15:25Wow, that's interesting.

01:15:27I like it. I like the challenge.

01:15:29Guys, something important.

01:15:31There are no dyes in the market.

01:15:33Good.

01:15:37It's not going to be easy.

01:15:38What you can use are natural pigments.

01:15:44And something very important.

01:15:45To highlight those colors and make it monochromatic,

01:15:49it's important that you choose the right dish.

01:15:53I said, put an orange dish,

01:15:55all orange, so that it doesn't get green.

01:15:58And that all the elements of your dish have a meaning,

01:16:01and be a forceful dish that supports each element to the other.

01:16:06How difficult it has been for me,

01:16:07because I feel that all the preparations,

01:16:10at the time of preparing, change color.

01:16:12It's not easy, it's not easy. Green.

01:16:15Or red.

01:16:17With those pants that she brings me,

01:16:19full of holes,

01:16:20with boots,

01:16:22with a light green shirt,

01:16:26and seeing her exercise,

01:16:29it looks like a Dantesque image inside the cave,

01:16:32turning around with her feet as if she were Jane Fonda.

01:16:35It's an incredible thing.

01:16:36What do I do, what do I do, what do I do, what do I do?

01:16:38You can get dyes through ingredients,

01:16:40as you have already used.

01:16:43Parsley, spinach,

01:16:45purple cabbage,

01:16:46beetroot,

01:16:47squid ink, for example.

01:16:49There are many dishes that can be made with this type of monochrome.

01:16:58It sounds easy, but it's not that easy.

01:17:01Let's see what color each one has to cook.

01:17:05Child, what color did you get?

01:17:08Black.

01:17:09Elegance.

01:17:11Africa.

01:17:12Also a little bit of mourning.

01:17:14Child, bat.

01:17:17Gabriel, what is your color?

01:17:19Fire, passion.

01:17:21Red.

01:17:24The truth is, I hardly use red.

01:17:26I don't know why, so there's not much connection.

01:17:30Patti, yours?

01:17:31Green, I want to see you.

01:17:35And green for me is, above all, hope and life.

01:17:40Pancho, your color?

01:17:41One of my favorite colors, orange.

01:17:43Orange.

01:17:44Orange.

01:17:45My people, really, orange means a lot to me.

01:17:48And you, Gary?

01:17:50I'm still thinking what to do.

01:17:52Yellow.

01:17:53Yellow chicken.

01:17:54A dish with that color.

01:17:57No, no, no, no.

01:17:58That Gary from the blockade is coming in right now.

01:18:00Think, Gary.

01:18:03Guys, you have 60 minutes and the market is open.

01:18:07I think that with all the colors you put on him,

01:18:09you could do interesting things.

01:18:12I mean, give them a break, right?

01:18:14I mean, this is super easy.

01:18:16Please.

01:18:18Ready?

01:18:19Yes.

01:18:20Sharp.

01:18:22Very tasty.

01:18:25Let's go.

01:18:26Yes.

01:18:27Let's cook.

01:18:36Let's go.

01:18:43Help me.

01:18:44Well, chromatic means that everything has to have the same color.

01:18:48Whether it's different textures with the same color.

01:18:53Everything is complex.

01:18:54I think doing everything the same color...

01:18:57Oh, God.

01:18:58Let's see.

01:18:59Let's see if the chefs are not in tune.

01:19:04Pati, what did I get?

01:19:05Green.

01:19:06Oh, no. Pati was on the other side.

01:19:07It's super easy. Green and yellow is easy.

01:19:09Well, apparently, some might think it's hard,

01:19:13but if you think about it, it's not that hard.

01:19:16All colors have their pros and cons.

01:19:25Kid, give it your all.

01:19:28Why?

01:19:29Black.

01:19:32Well, this challenge is a little difficult.

01:19:35For some, because we can't use artificial colors.

01:19:39It has to be all natural.

01:19:43What did Colonel Red get?

01:19:45Pepper, guys.

01:19:46Make a cherry pie.

01:19:48Everything is very difficult in this challenge, for me.

01:19:51If I had gotten green, I would feel extremely happy.

01:19:58It's a challenge of humility,

01:20:00and it's a very opportune moment to bring out your creativity as a chef

01:20:06and surprise the chefs with a nice plating.

01:20:19Galeado, my love, look.

01:20:20Learn to cook with flavors.

01:20:24No recipe.

01:20:27I already taught you how to make black rice.

01:20:30I don't know about anything else, but black rice, yes.

01:20:32Soon, I'll show you what I'm capable of with my black rice.

01:20:37If it's orange, I'll put a sweet potato on it.

01:20:39Pancho has the ability to solve anything.

01:20:44Do you like it?

01:20:45But the color is yellow, right?

01:20:47But obviously, we all know that one of Pancho's tactics

01:20:50is to ask the others, right?

01:20:52Paty, does it look orange?

01:20:54Yes, of course.

01:20:55Yellow, put...

01:20:57No, it's not yellow.

01:20:58Oh, put a little more red.

01:21:01There's no great science.

01:21:02Red and yellow.

01:21:04Together, they give you orange.

01:21:16Hi, how are you?

01:21:18Are you working with shrimp?

01:21:20Shrimp, lobster.

01:21:21Lobster, correct.

01:21:22Because I'm going to make a red pasta.

01:21:24Seafood pasta.

01:21:25What can you make red?

01:21:27It's very complex.

01:21:28There are very few options, I think, right?

01:21:30Why don't you use red peppers too?

01:21:33Think about it.

01:21:34Okay.

01:21:35So that it's a truly monochromatic dish.

01:21:38Because you're going for something very simple.

01:21:40I know.

01:21:41Which is pasta.

01:21:42So I don't think that's going to save you.

01:21:44I do know that I have the option of peppers,

01:21:47which can be stuffed with meat.

01:21:49Okay, I'll leave you alone. Focus.

01:21:51Thank you, my chef.

01:21:52I say, well, yes, it's definitely simple.

01:21:54We're going to complicate it a little more.

01:21:55We're going to make this pepper, we're going to make a meat,

01:21:57and we're going to do something like sea and land

01:21:59in a tomato sauce with pepper.

01:22:07What are you going to do?

01:22:08A puree of sweet potato mixed with carrot.

01:22:11Wow.

01:22:12And I have the salmon with orange.

01:22:15Do you need something crunchy?

01:22:17Because I'm telling you,

01:22:18my colleagues are going to tell you,

01:22:19what's crunchy?

01:22:20You know how they are in this part.

01:22:21You're right.

01:22:22I'm going to make some carrot sweet potatoes,

01:22:24but in the oil, to give it crunchiness,

01:22:26and what do you think?

01:22:27To give it a little height.

01:22:29And you're missing a sauce.

01:22:30And you have a wonderful market,

01:22:32and you have 20 minutes.

01:22:33Okay, I'll do it.

01:22:34The sauce, just lighten that one.

01:22:36Veleno, don't worry, the sauce is ready.

01:22:39A little bit of water, more liquid,

01:22:42and at the end, there you go, an orange.

01:22:45Tell me, Armando,

01:22:46what evil are you going to do with the black color?

01:22:49Look, I'm making squid rice in its ink,

01:22:54but I'm also making it with a base of black beans.

01:22:58As if it were this dish of Moros and Christians.

01:23:00Yes.

01:23:01Or what is it called?

01:23:02A Moro of black beans.

01:23:03Ah, look what a good idea.

01:23:05I have several preparations.

01:23:07I also want to fry the beans,

01:23:09to put them on my plate as decoration.

01:23:13Oh, I think I have a nice dish.

01:23:15What is squid in its ink, with rice,

01:23:18is a dish, let's say, legendary is the word.

01:23:21It's wonderful.

01:23:23It behaves very well,

01:23:24finished with lemon drops, acidity,

01:23:27some butter.

01:23:28That's all I say.

01:23:29Cheer up.

01:23:30With all my king.

01:23:31I'm going for that immunity.

01:23:33I'm going there.

01:23:38Pati, how are you?

01:23:41Green, I want you green.

01:23:43Well, I already have some asparagus here.

01:23:45Fantastic.

01:23:46I have the pumpkin seeds.

01:23:47Excellent.

01:23:48I have here an avocado cream with celery.

01:23:50Very good.

01:23:51And I'm trying to make a fish.

01:23:53Let's see if I can paint it with spinach too,

01:23:56and make it green.

01:23:57And Pati, as always, I see her very well.

01:23:59Very good, very focused, with a very clear idea.

01:24:02It's the color that I think in the kitchen

01:24:04gives you more possibilities.

01:24:06When you split the fish,

01:24:08you put it in and wrap it,

01:24:10then it won't be green.

01:24:12And if not, right now I'm running for broccoli.

01:24:14And the broccoli, our bad idea,

01:24:16also put it with the asparagus.

01:24:18Exactly.

01:24:19Put it in the cream.

01:24:20The more green you bring in your collaboration,

01:24:22it was fantastic.

01:24:23Thank you, thank you, Chef.

01:24:24The chefs always come to bring light,

01:24:27to give us wonderful, valuable advice

01:24:30that leads us to a better port.

01:24:39What are you doing, Gary?

01:24:40Where is Ratulo? Complain here.

01:24:42Aga, I'm the complaint department.

01:24:44Come from there, tell me everything.

01:24:46But a little bit they leave me last.

01:24:49How much turmeric?

01:24:50Half a cup, let's say.

01:24:51Half a cup?

01:24:52How many seconds was it?

01:24:53Calm down, now.

01:24:54Why don't you have to say right now,

01:24:55when they're giving me?

01:24:56What was the problem?

01:24:57Because I'm susceptible.

01:24:59I warned.

01:25:01You're in a TV show.

01:25:03You're going to fall.

01:25:05You're in a TV show.

01:25:06You're going to fall.

01:25:14What are you doing, Gary?

01:25:15Where is Ratulo? Complain here.

01:25:17Aga, I'm the complaint department.

01:25:19Come from there, tell me everything.

01:25:21But a little bit they leave me last.

01:25:23Belen, please.

01:25:25You're missing 10 minutes to finish.

01:25:28Let's see, tell me what you're going to do.

01:25:30Well, with all that, with chicken,

01:25:32leek, I made a more concentrated

01:25:34and we're going to put this right here.

01:25:35To reduce?

01:25:36To reduce with curry.

01:25:38Do you know how curry tastes better?

01:25:39How?

01:25:40When you put it in the pan.

01:25:42It brings out all its aromas.

01:25:44She gave me a super tip

01:25:46that I hadn't calculated,

01:25:48that I had no idea.

01:25:49You're going to start smelling.

01:25:50Look.

01:25:51Oh, how delicious.

01:25:52Oh, right?

01:25:53We don't give those tips to anyone.

01:25:55But you're my mom.

01:25:57I'm your mom.

01:25:58I'm Gary's mom.

01:25:59I think it was a great advice.

01:26:01I think that changed everything for me.

01:26:03Well, did my visit help you, son?

01:26:05Yes, a lot.

01:26:06Thank you, chef.

01:26:07Don't get mad.

01:26:08No, never.

01:26:09Okay.

01:26:10I think the preparation is perfect with what we have.

01:26:22Is that avocado?

01:26:23I think it's spinach, sir.

01:26:25Oh, yes, yes.

01:26:26I see Patty like a fish in the water.

01:26:28I mean, I see her pretty calm.

01:26:30How delicious.

01:26:31Everything green is health,

01:26:32it's nutrition,

01:26:33it's healing.

01:26:36What are you making, Gabriel?

01:26:37Seafood?

01:26:38I mean, shrimp, lobster, and meat?

01:26:41Yes, the logistics aren't at the beginning.

01:26:43But...

01:26:44It's so important to know

01:26:46what you're going to do.

01:26:47What you're going to do, of course.

01:26:48Today.

01:26:49Gabriel,

01:26:50consider that they asked you

01:26:51to give me magenta,

01:26:52number 932

01:26:54in the color chart.

01:26:55I mean,

01:26:56you can't find anything red in there.

01:26:58Let's see.

01:26:59The background, the background.

01:27:00What am I going to do?

01:27:01Where am I going to do it?

01:27:02Oh, no.

01:27:03It's the boy.

01:27:04It looks like the one who has it the clearest

01:27:05is the boy,

01:27:06because, well,

01:27:07he got black.

01:27:08Well, maybe the boy

01:27:10might practice black magic.

01:27:13Or maybe he gets inspired

01:27:15in his soul

01:27:16or in his consciousness.

01:27:17I'm having a great time

01:27:19in the Caba this afternoon.

01:27:21It's pure fun.

01:27:23It's like

01:27:24being in a family.

01:27:26Right?

01:27:28The Caba is very calm right now.

01:27:30What I don't know

01:27:31is how it's going to go

01:27:33from day to night.

01:27:35We'll see how it goes.

01:27:37Black like your consciousness.

01:27:39Oh, no.

01:27:42You said it right, Carmen.

01:27:43You said it very well.

01:27:45Have you met someone

01:27:46with a black soul?

01:27:49I think everyone

01:27:50has a bit of both souls.

01:27:52It depends on the moment

01:27:53and the circumstances.

01:27:54Because for you,

01:27:55I could be

01:27:56the best person in the world.

01:27:58And for someone else,

01:27:59I could be the worst.

01:28:00That's true.

01:28:01I don't know if the boy's soul

01:28:02is black or not,

01:28:03but divine,

01:28:05kind,

01:28:06and bright,

01:28:07I'm telling you it's not.

01:28:08And how's your love life?

01:28:09Oh, very good.

01:28:10Yes?

01:28:11Not black like your soul.

01:28:12No, no.

01:28:14But there's already

01:28:15a marriage.

01:28:17I see a wedding.

01:28:18How's it going?

01:28:20Carmen.

01:28:21Tell Frederick

01:28:22that I don't know.

01:28:23Frederick.

01:28:24Before the show ends,

01:28:25I want to see that ring.

01:28:27I need to see

01:28:28that you give him

01:28:29that surprise ring

01:28:31here on the show.

01:28:32Because I saw that.

01:28:34Well, let's see if it's true.

01:28:41Orange,

01:28:42enthusiasm,

01:28:43confidence,

01:28:44success.

01:28:45Top chef, VIP.

01:28:49Now the other part is missing,

01:28:50the flavor, the seasoning.

01:28:51Yes, of course.

01:28:52Look, I'm going to put it like this

01:28:53to give height to my dish.

01:28:55Did you see?

01:28:58Pacho, this is from Tik Tok.

01:28:59Is something missing there?

01:29:00Nothing.

01:29:02Nothing.

01:29:03Did you leave, Matiana?

01:29:04I have the sweet potato puree

01:29:06with carrot,

01:29:07I have the salmon

01:29:08with an orange sauce,

01:29:09I have the crunchiness.

01:29:11Well, let's see.

01:29:13Two minutes.

01:29:23Grab a funnel, Pancho.

01:29:32Do you like a funnel

01:29:33to put the sauce?

01:29:34A funnel.

01:29:36I have a sore throat,

01:29:37it hurts that I can hardly

01:29:38even touch myself,

01:29:39but he's my brother,

01:29:40and I need him to listen to me

01:29:41because we're

01:29:42being left alone here.

01:29:43I'll let you know.

01:29:45My brother Pancho

01:29:46has to win

01:29:47today,

01:29:48today,

01:29:49today.

01:29:50Let's go.

01:29:51One minute, guys.

01:29:53I hope it comes out.

01:29:55Put a nail in it.

01:29:56But I also came up with

01:29:57making a foam

01:29:58from the same funnel

01:30:00to take advantage of it.

01:30:01If I see that it's good

01:30:02and rich,

01:30:03then I present it.

01:30:04Then my dish

01:30:05will be as it is.

01:30:09Look, it was wonderful

01:30:10the fact of

01:30:11not changing the plans,

01:30:13but adjusting the plans,

01:30:15because in the end

01:30:17I used everything

01:30:18I was going to prepare

01:30:19for the sweet potato paste.

01:30:20I don't know, it was the paste.

01:30:21Thirty seconds!

01:30:23Right now Carmen

01:30:24is already in

01:30:25evil mode.

01:30:26Carmen has the ability

01:30:27to count ten seconds,

01:30:28she counts them in three.

01:30:30I mean,

01:30:31ten, nine, five,

01:30:32three, two, one, bye.

01:30:33It's over.

01:30:34Carmen!

01:30:36Are you saying Carmen?

01:30:37Carmen!

01:30:38But why me?

01:30:39Why are you naming me

01:30:40if I don't cook?

01:30:41Carmen,

01:30:42count slowly!

01:30:44That I count slowly?

01:30:46Yes!

01:30:47Ten!

01:30:48Ten!

01:30:49More slowly!

01:30:51Nine!

01:30:52Eight!

01:30:54Seven!

01:30:56Ten!

01:30:57Slowly!

01:30:59More!

01:31:00More!

01:31:01David!

01:31:02Five!

01:31:03Oh Carmen,

01:31:04you really are evil.

01:31:06Three!

01:31:09Two!

01:31:11One!

01:31:13Record the mouth.

01:31:14Hands up guys!

01:31:19I feel like I'm giving away

01:31:20an immunity.

01:31:21Hopefully.

01:31:22I've put a lot of effort into it.

01:31:23I think they should see

01:31:24how I've come,

01:31:25how I've come,

01:31:26and say,

01:31:27well, give it to Pancho

01:31:28so he can feel

01:31:29what an immunity is.

01:31:30How did you see it, David?

01:31:31Well, it doesn't look,

01:31:32I mean,

01:31:33I didn't show the dishes.

01:31:34I don't know.

01:31:35Who did you see better?

01:31:36I think the boy.

01:31:39Well,

01:31:40Gary's looks really good too.

01:31:41When I saw Gary

01:31:42cooking,

01:31:43honestly,

01:31:44everything

01:31:45looked

01:31:46incredible.

01:31:47The boy, right?

01:31:48The boy

01:31:49looks really good

01:31:50and sounds really good.

01:31:51And Crismas?

01:31:53Crismas?

01:31:54Crismas is easy.

01:31:56Crismas, yes.

01:31:57He's all green.

01:31:58Gabriel, right?

01:31:59I really enjoy

01:32:00watching Coronel cook.

01:32:01It's fun.

01:32:03I didn't see Gary

01:32:04very well.

01:32:05I also think

01:32:06I saw him

01:32:07pretty clear, right?

01:32:08He was like...

01:32:09I think

01:32:10there are things

01:32:11that shouldn't be happening

01:32:12and they're still happening.

01:32:13And I

01:32:14talk about it

01:32:15because it's

01:32:16uncomfortable for me

01:32:17sometimes.

01:32:18Like, for example,

01:32:19blowing things up

01:32:22or shouting ingredients

01:32:24or putting things

01:32:25from the cava to there.

01:32:26You can't be a cheerleader

01:32:27in the cava.

01:32:28But from there

01:32:29to telling him

01:32:30the ideas

01:32:31or the ingredients

01:32:32or passing him

01:32:33the recipes.

01:32:35Honestly,

01:32:36if that had happened

01:32:37at the beginning,

01:32:38but now,

01:32:39at this point...

01:32:41Participants,

01:32:42now

01:32:43the chefs

01:32:44will taste

01:32:45your creations

01:32:46and I hope

01:32:47you don't leave them

01:32:48discolored.

01:32:49Who do we start with,

01:32:50chefs?

01:32:51I'm happy

01:32:52with my dish.

01:32:53I did the challenge

01:32:54perfectly.

01:32:55Visually,

01:32:56it's all yellow.

01:33:01Gabriel.

01:33:05Well, I think

01:33:06this dish was missing

01:33:07things.

01:33:08I think it's something simple.

01:33:09I could have done more.

01:33:10Tell us,

01:33:11how did you put

01:33:12this dish together?

01:33:13Today, I don't have

01:33:14a lot of stories

01:33:15and a lot of lips,

01:33:16honestly.

01:33:17I want to say

01:33:18that they took me

01:33:19very seriously.

01:33:20And you started.

01:33:23Can I help you

01:33:24so we can start

01:33:25talking about the dish?

01:33:26Yes.

01:33:27Pompis de mandril.

01:33:28Pompis,

01:33:29correct.

01:33:30You saved me.

01:33:36I wanted to play

01:33:37with a sea and land

01:33:38and it's a pimentón

01:33:39in the oven

01:33:40with ground meat,

01:33:41lobster,

01:33:42and shrimp.

01:33:43It's the most expensive

01:33:44pimentón in the world.

01:33:45Without a doubt,

01:33:46but we're

01:33:47in Top Chef VIP.

01:33:48And this comes

01:33:49in a tomato sauce

01:33:50which I made

01:33:51with these shrimp shells,

01:33:52natural tomato

01:33:53that I boiled.

01:33:54The red color

01:33:55really took me

01:33:56by surprise.

01:33:57Maybe I didn't know

01:33:58how to balance it

01:33:59and balance it.

01:34:00Because I feel

01:34:01that the red,

01:34:02everything you prepare

01:34:03looks different.

01:34:04Suddenly,

01:34:05a meat

01:34:06turns brown.

01:34:07Why didn't you

01:34:08put a red dish?

01:34:09There was one.

01:34:10It was so complicated.

01:34:11I didn't know

01:34:12how to balance it.

01:34:13It was so complicated

01:34:14the process

01:34:15that I don't feel

01:34:16satisfied

01:34:17delivering it.

01:34:18Really,

01:34:19your preparation

01:34:20has a great flavor.

01:34:21Thank you, Chef.

01:34:22I do have to tell you

01:34:23that the challenge

01:34:24for me

01:34:25is not fulfilled.

01:34:26Okay.

01:34:27Because the meat

01:34:28is not red,

01:34:29but brown,

01:34:30if you notice.

01:34:31Yes.

01:34:32And also,

01:34:33the shrimp,

01:34:34if you notice,

01:34:35is white.

01:34:36Okay.

01:34:37A detail

01:34:38that can make

01:34:39a difference

01:34:40in this challenge

01:34:41that is monochromatic.

01:34:42Okay,

01:34:43my chef.

01:34:44Really,

01:34:45your preparation

01:34:46has a great flavor.

01:34:47Thank you, Chef.

01:34:48I do have to tell you

01:34:49that the challenge

01:34:50for me

01:34:51is not fulfilled.

01:34:52Okay.

01:34:53Because the meat

01:34:54is not red,

01:34:55but brown,

01:34:56if you notice.

01:34:57Yes.

01:34:58And also,

01:34:59the shrimp

01:35:00is white.

01:35:01Okay.

01:35:02A detail

01:35:03that can make

01:35:04a difference

01:35:05in this challenge

01:35:06that is monochromatic.

01:35:07Okay.

01:35:08A detail

01:35:09that can make

01:35:10a difference

01:35:11in this challenge

01:35:12that is monochromatic.

01:35:13Okay,

01:35:14my chef.

01:35:15Obviously,

01:35:16the meat

01:35:17tends to turn brown,

01:35:18and there,

01:35:19the challenge

01:35:20is not being fulfilled

01:35:21at all.

01:35:22The pepper,

01:35:23I don't know

01:35:24if you did it in the oven.

01:35:25In the oven.

01:35:26Uh-huh.

01:35:27I would have put it

01:35:28a little more cooked

01:35:29and the sauce

01:35:30with another texture

01:35:31I would have liked more,

01:35:32a little smoother,

01:35:33right?

01:35:34If I had connected it

01:35:35from the beginning

01:35:36to the end,

01:35:37it would have been

01:35:38a little more

01:35:39smooth.

01:35:40If I had connected

01:35:41from the beginning

01:35:42to the plate

01:35:43and the color,

01:35:44it would have been

01:35:45a thousand times better

01:35:46because Gabriel solves it.

01:35:47Indeed,

01:35:48I agree with Tita.

01:35:49For me,

01:35:50it's not fulfilled

01:35:51because,

01:35:52unless I'm wrong,

01:35:53but it's not red.

01:35:54For me,

01:35:55the plate is not red.

01:35:56Yes, yes.

01:35:57You can go back

01:35:58to your station.

01:35:59Thank you.

01:36:00Thank you, sir.

01:36:01In general terms,

01:36:02I've been told

01:36:03that the flavors

01:36:04are very good.

01:36:05For me,

01:36:06it's worth gold.

01:36:07Pancho,

01:36:08thank you very much.

01:36:14Well,

01:36:15I think I have

01:36:16a balanced dish.

01:36:17Let's see.

01:36:18Let's give it.

01:36:19It's beautiful,

01:36:20it's beautiful.

01:36:21What's your dish called?

01:36:22My dish is called

01:36:23Nemo's Cousin.

01:36:32This is a salmon.

01:36:33First I sealed it.

01:36:34I put it in the oven

01:36:35with an orange reduction

01:36:36and, well,

01:36:37I made a puree.

01:36:38It's sweet potato with carrot.

01:36:40Both.

01:36:41And I bathed it

01:36:42with a sweet sauce.

01:36:43Where is it?

01:36:44Yes, I put it there.

01:36:45What sauce is it?

01:36:46Orange.

01:36:47Orange.

01:36:48It's a little orange, yes.

01:36:49I think that,

01:36:50in terms of color,

01:36:51which is what they ask for,

01:36:52it's super monochromatic.

01:36:54It even has its chips.

01:36:56I think that your dish,

01:36:57in general,

01:36:58lacks strength.

01:37:00Okay.

01:37:01It lacks punch.

01:37:02I told you

01:37:03when I went to your station,

01:37:04try the puree.

01:37:06Did I add more things?

01:37:07Did I add more salt?

01:37:08Did I mix it?

01:37:10It's low in flavor.

01:37:12Okay.

01:37:13There it is.

01:37:14Flavored,

01:37:15textures,

01:37:16crunchiness,

01:37:17tru-pu-tru,

01:37:18tru-pu-tru.

01:37:19I think that

01:37:20some acidity

01:37:21is already done.

01:37:22More sauce.

01:37:23Okay.

01:37:24With more presence.

01:37:25Salmon is

01:37:26one of the best friends

01:37:28of glaciers.

01:37:30Very good friend.

01:37:31A glacier.

01:37:33I think I would have taken your dish

01:37:35to another level.

01:37:36I would have been much,

01:37:37much better, son.

01:37:38Because I think

01:37:39you managed a good cooking,

01:37:40you managed a good texture,

01:37:41and you managed the challenge.

01:37:42Thank you, chef.

01:37:43I already had the sauce,

01:37:44but I didn't want it to be

01:37:45so abundant,

01:37:46the sweetness.

01:37:47Because I said,

01:37:48sweet sweet potato,

01:37:49sweet puree.

01:37:50I thought the whole dish

01:37:51was going to be very sweet,

01:37:52in general.

01:37:53Thank you.

01:37:54Thank you, chef.

01:37:57Let's wait a little.

01:37:58I feel that

01:37:59light and shadow.

01:38:00All three agree

01:38:01with the colors,

01:38:02and I think that's

01:38:03the important thing

01:38:04in this challenge.

01:38:05Patty.

01:38:09I'm sure it's delicious.

01:38:11I have no doubt about that.

01:38:14I don't know how she did it

01:38:15at Christmas

01:38:16to get that green tone

01:38:18that is so fashionable

01:38:19right now

01:38:20in clothes.

01:38:21Patty,

01:38:22tell me the name

01:38:23of your dish, please.

01:38:24The dish is called

01:38:25Patricia's Hope.

01:38:35It's an avocado cream

01:38:37with celery

01:38:38and green tomato.

01:38:40The omelette

01:38:41is a crispy spinach omelette.

01:38:42The other one is cream

01:38:43and it also has

01:38:44some broccoli

01:38:45with asparagus

01:38:46and toasted pumpkin seeds.

01:38:48The green omelette,

01:38:49the green broccoli,

01:38:51gave it that color.

01:38:52Everything looks perfect.

01:38:54Well, Patty,

01:38:55the challenge is completed

01:38:57for the colors of the dish,

01:38:58for the elements.

01:38:59Now,

01:39:00what did you add to the cream?

01:39:02Because I feel

01:39:03that it's bitter.

01:39:05And I don't feel

01:39:06your flavors here.

01:39:08Did you add the lemon

01:39:09at the end?

01:39:10No, I added it before.

01:39:11Before?

01:39:12If it was bitter?

01:39:13Yes, it could be.

01:39:14When you cook lemon,

01:39:15it's bitter.

01:39:16Suddenly,

01:39:17I think maybe

01:39:18she trusted you

01:39:19and maybe she wanted

01:39:20to use too many ingredients.

01:39:22Did you make

01:39:23the omelette dough?

01:39:24I made the dough.

01:39:25Ah, okay.

01:39:26And you added spinach.

01:39:27Uh-huh.

01:39:28So, the idea

01:39:29is not bad.

01:39:30But today,

01:39:31you did go

01:39:32with the stars

01:39:33up there,

01:39:34far away.

01:39:35You fulfilled

01:39:36the theme

01:39:37of colors,

01:39:38monochromy.

01:39:39But

01:39:40I miss you.

01:39:41No.

01:39:43They say

01:39:44the best hunter

01:39:45gets the hare.

01:39:46For God's sake,

01:39:47don't judge me

01:39:48so severely.

01:39:49That's all, girl.

01:39:50You can go back.

01:39:51Thank you.

01:39:52Thank you very much.

01:39:53Unfortunately,

01:39:54my Patty today

01:39:55presented a very green dish,

01:39:56very hopeful,

01:39:57very alive,

01:39:58but

01:39:59bitter.

01:40:01Got it.

01:40:03Come here.

01:40:04Visually,

01:40:05I fell in love

01:40:06with my dish.

01:40:07In terms of flavor,

01:40:08I like it.

01:40:09I hope you don't

01:40:10tell me anything

01:40:11that will please the judges.

01:40:12Oh,

01:40:13why didn't you

01:40:14get the yellow dish?

01:40:16Maybe he wants

01:40:17to see the contract.

01:40:18Oh, the soup,

01:40:19how cool.

01:40:20Tell us what you did.

01:40:21I made a curry

01:40:22and, well,

01:40:23I called the dish

01:40:24a dream to come true.

01:40:30First,

01:40:31I made a chicken

01:40:32base with bones

01:40:33and everything,

01:40:34and I started

01:40:35adding a lot of

01:40:36Chinese spices as well.

01:40:37At first,

01:40:38I wanted to make a rice,

01:40:39but I've already made

01:40:40several rice dishes,

01:40:41so I wanted to

01:40:42make it with udon.

01:40:43First,

01:40:44I cooked the chicken

01:40:45with mustard,

01:40:46with several herbs.

01:40:48I also added

01:40:49a little bit of curry,

01:40:50but like this,

01:40:51a pinch,

01:40:52because I know

01:40:53that the most concentrated

01:40:54curry would be

01:40:55in the marinade,

01:40:56let's say.

01:40:57Okay.

01:40:58And in the end,

01:40:59I combined everything.

01:41:00How much turmeric

01:41:01did you use?

01:41:02Ah, ah, ah,

01:41:03hold on.

01:41:04Half a cup, let's say.

01:41:05How much did you add?

01:41:06Half a cup.

01:41:07I told him,

01:41:08I told him precisely.

01:41:09Half a cup?

01:41:10I'm not going to tell you

01:41:11because if you spill it,

01:41:12it's going to be my fault.

01:41:13Yes, how much?

01:41:14How much did you add?

01:41:15No.

01:41:16How many seconds?

01:41:17No, what are you saying?

01:41:18How many seconds?

01:41:19No, no,

01:41:20I didn't say anything,

01:41:21I said half a cup.

01:41:22Gary turns around,

01:41:23threatening,

01:41:24and I don't really understand

01:41:25what he's saying,

01:41:26but the body expression

01:41:27tells me that

01:41:28you added a lot of turmeric,

01:41:29my friend.

01:41:30Okay.

01:41:31I understand that

01:41:33the goal is to give it

01:41:34a more yellow color

01:41:35and be smarter,

01:41:37because turmeric

01:41:38is what makes it look

01:41:39more yellow.

01:41:40But I wanted it

01:41:41very concentrated curry,

01:41:42that was my idea,

01:41:43but well,

01:41:44it's understandable

01:41:45and it's accepted.

01:41:47Okay.

01:41:49Is the color complete?

01:41:50I think he played me

01:41:51a little against the plate,

01:41:52I think if he had put it

01:41:53on a white plate,

01:41:54he would have highlighted

01:41:55the yellow more.

01:41:56For me,

01:41:57you completed the challenge

01:41:58completely.

01:41:59Thank you.

01:42:00I see your yellow noodles,

01:42:01I see your yellow chicken,

01:42:02so you took the time

01:42:03to give it the color.

01:42:05I also see the yellow broth,

01:42:07it has a little more

01:42:08color intensity

01:42:10for me as I see it,

01:42:12but it is yellow,

01:42:13it is monochromatic,

01:42:15I see good cooking

01:42:16in your chicken,

01:42:17I feel the flavor

01:42:18here in your preparation.

01:42:20I liked the seasoning,

01:42:21I loved it.

01:42:23You can go to your station.

01:42:25Always your comments,

01:42:26always your comments.

01:42:29They are always your comments.

01:42:31But what comments?

01:42:33What do you have to be talking about?

01:42:34They are always your comments.

01:42:36But what comments?

01:42:37But why do you have to be

01:42:38commenting on anything?

01:42:39They are very indebted,

01:42:40everyone knows it.

01:42:49But why are they pissed?

01:42:52The boy said something

01:42:53and you can't say anything

01:42:54because they are pissed.

01:42:55What is pissed?

01:42:57If something went wrong,

01:42:58if it didn't go well,

01:42:59if it looks dry,

01:43:00what is pissed?

01:43:01Don't say it.

01:43:02Gary is a person

01:43:03who can't be told

01:43:04absolutely nothing.

01:43:05He is like,

01:43:06look at me and don't touch me.

01:43:07That anger

01:43:08can lead him

01:43:09to perdition.

01:43:10Not just here,

01:43:11but several,

01:43:12several,

01:43:13several,

01:43:14several.

01:43:15He had been accumulating

01:43:16a lot of things

01:43:17that have happened

01:43:18with the boy

01:43:20and of course,

01:43:21there came a time

01:43:22when it exploded.

01:43:23Because I was surprised

01:43:24half a cup of juice

01:43:25and half a cup of juice.

01:43:26That's why,

01:43:27but why don't you say it later?

01:43:28Why don't you have to say it

01:43:29right now

01:43:30when they are hitting me?

01:43:31But it wasn't me.

01:43:32It's like a loud thought.

01:43:33It's not your moment.

01:43:34Forgive me

01:43:35if I said it.

01:43:36What was the problem?

01:43:37Half a cup of juice,

01:43:38horrible.

01:43:39Why don't you tell me later?

01:43:40Why don't you tell me later?

01:43:41But what later?

01:43:42Why don't you tell me later?

01:43:43Because I am susceptible.

01:43:44You said the thought, boy.

01:43:45I am susceptible

01:43:46to criticism.

01:43:47But what is susceptible?

01:43:48I am like this.

01:43:49But well,

01:43:50calm down,

01:43:51but you have to calm down

01:43:52because you think

01:43:53you're gonna win the program,

01:43:54because you're gonna win the program.

01:43:55The time of the program

01:43:56is not one time.

01:43:57It's twice.

01:43:58It's three times.

01:43:59It's not two times.

01:44:00It's 30 times.

01:44:01No,

01:44:02they're going to fall.

01:44:03Oh, boy.

01:44:04Ten times.

01:44:05Nothing, it's not only me.

01:44:06Even Alicia del Baraya

01:44:07told you,

01:44:08Ania told you,

01:44:09Pancho told you,

01:44:10Mariano told you.

01:44:11Everyone told you.

01:44:12Everyone told you.

01:44:13Enough, enough.

01:44:14No,

01:44:15not everything,

01:44:16it's enough.

01:44:17Ten times.

01:44:18You're gonna take the camera.

01:44:19Enough, enough.

01:44:20Enough, enough.

01:44:21Calm down, calm down.

01:44:23Keep talking, calm down, calm down.

01:44:25Keep talking.

01:44:26Calm down.

01:44:28Easy, easy.

01:44:30Stop it, stop it, stop it.

01:44:32Calm down, calm down, calm down.

01:44:35Maybe my fault is that I say things like that.

01:44:38And the person who liked it, liked it.

01:44:39And the person who didn't, my love, I'm sorry.

01:44:41How do you destroy everyone?

01:44:42You always destroy everyone.

01:44:43Yes, yes, I have to destroy them.

01:44:45Don't smoke.

01:44:46Don't listen, don't listen.

01:44:48Calm down, calm down, calm down.

01:44:50And it turns on with reason.

01:44:51Because the child is very mischievous.

01:44:54He is very rude.

01:44:56And he is very disrespectful.

01:44:58I can't even talk.

01:45:00I'm leaving.

01:45:01I'm leaving.

01:45:02Let him win his contest.

01:45:03I'm leaving.

01:45:04With people like that you don't work.

01:45:06No, no.

01:45:07With people like that.

01:45:09No.

01:45:11I need water.

01:45:12I need, yes, but...

01:45:14Look, I got so nervous because I said 25.

01:45:18Listen, you are much more...

01:45:20I know.

01:45:21Don't wait, calm down.

01:45:23Please.

01:45:24But what is that?

01:45:25But I said something.

01:45:27Calm down.

01:45:28Please.

01:45:29Don't smoke.

01:45:30Calm down, please.

01:45:31Sorry, boss.

01:45:32Sorry, boss.

01:45:33But it's one after another, after another, after another.

01:45:35I can't stand it.

01:45:36They are comments.

01:45:37Come, come with comments.

01:45:39Join us.

01:45:40With everyone, with everyone.

01:45:41And not just with me.

01:45:42I had never seen a child as angry as today, honestly.

01:45:46All of us, when they take us to a point,

01:45:50we turn out to be people that maybe we didn't even know we were.

01:45:55That's the problem when they make their comments.

01:45:58But you can't have Gary like that.

01:46:00I know, but there are sensitivities.

01:46:03Relax, relax.

01:46:04There are sensitivities, Alicia.

01:46:06You can't say anything to him that he doesn't like,

01:46:08because it becomes an argument.

01:46:10That not only was Ibarrio, that this is already shocking him.

01:46:14No, because everyone is talking about the taste of the child,

01:46:17what is the taste of the child, what is the taste of the child.

01:46:20And he thinks like he discovered the kitchen.

01:46:23He thinks he made a wonderful dish.

01:46:25Well, he's a judge, he can't stand it.

01:46:27He can't stand it either.

01:46:29Neither.

01:46:30Neither, do you understand me? Neither.

01:46:32He also gets very rude.

01:46:34Of course.

01:46:35He also gets very rude.

01:46:36But Alicia, the judges are the ones who have to talk there.

01:46:38The judges are the ones who have to talk and the others have to shut up.

01:46:42No, but you also put yourself in the position of others sometimes.

01:46:57He also gets very rude.

01:46:58Of course.

01:46:59He also gets very rude.

01:47:00But Alicia, the judges are the ones who have to talk there.

01:47:02The judges are the ones who have to talk and the others have to shut up.

01:47:05No, but you also put yourself in the position of others sometimes.

01:47:10Gary has shown that he is not willing to put up with the nonsense of the child.

01:47:15Today was definitely and unfortunately the drop that spilled the glass.

01:47:20Guys, are we ready to continue?

01:47:22Yes.

01:47:23Wait.

01:47:24Sorry.

01:47:25I'm here.

01:47:26A big apology.

01:47:27Really, forgive me.

01:47:28Sorry.

01:47:29My God.

01:47:30And forgive my colleagues, really.

01:47:31Sorry.

01:47:32Sorry.

01:47:33Listen to me very well, please.

01:47:34It's Dargo this, we all get tired.

01:47:36All.

01:47:37We all get tired.

01:47:40But we are adults, for the love of God.

01:47:42Of course.

01:47:43Respect above all.

01:47:45Of course.

01:47:46Okay?

01:47:47We are already big.

01:47:49Of course.

01:47:52It's over.

01:47:54I think it's not even the desire to win, it's not even the desire for money, even less.

01:47:59I think it's a fatigue and an emotional stress that have brought us to this point.

01:48:06I consider that the control of both sides was lost and that it was not necessary to reach that extreme.

01:48:14Child, please.

01:48:17Let me see if everything comes out and has the color I want.

01:48:22No.

01:48:23My idea, when I take it to the chefs, to see if I like the cream as it tastes, to also put it around my plate.

01:48:30The child's plate looks black, like his soul.

01:48:33I was going to present a cream that was going to be done in honor of Jason, who is not here, but I was left white.

01:48:40So I'm not going to present it.

01:48:42The truth is that I got lost in this dish, as I am doing lately.

01:48:47Child, tell me the name of your dish.

01:48:49And what did you do?

01:48:50My dish is called We are all Africa.

01:48:54In honor of that continent that I adore, because I think we all have African roots and we have to honor Africa.

01:49:02I used black beans, which I took to make a cream and put it underneath.

01:49:07And I also made a caramelized rice in its black ink.

01:49:11And I also used the texture of the beans, which I took to make a cream and put it underneath.

01:49:19And I also used the texture of the black beans, which I took to make a caramelized rice in its black ink.

01:49:27I hope you like it.

01:49:28Obviously, from the outset, the child's plate already tastes bitter to me and I haven't even tried it.

01:49:33By color, at first, the challenge is not met.

01:49:39Because you added a micro, I think they are cilantro micros, right?

01:49:44What did you add?

01:49:45Yes, exactly, sorry.

01:49:48Now I'm going to try.

01:49:50I think we're going to something very superficial, to my eyes.

01:49:53It's a dish for me, black in all its preparation.

01:49:57Well, but he put it to decorate.

01:49:59He's crying.

01:50:01He's crying, poor thing.

01:50:04Well, my child, as always, you feel your taste here on this plate.

01:50:08Good cooking of the rice.

01:50:10I liked that you made the rice with squid ink.

01:50:13Also, that the squids, you took the time to absorb the black color so that they were lost between the rice.

01:50:19I think it's a good idea, the issue of the black bean cream.

01:50:22Also, I had never tried it, nor would I have imagined that it would go so well.

01:50:26There is flavor in your dish.

01:50:28Of course, thank you.

01:50:30He seasoned them very well, he made very nice and very tasty things.

01:50:34It goes very well with seafood, beans, completely black.

01:50:38The squids are in their place.

01:50:40It has concon.

01:50:42I call it the concon.

01:50:43The concan.

01:50:44It has a lot of concan.

01:50:46Just like Tita calls it chili.

01:50:48Toño and I are already fans of the concon.

01:50:50But, unfortunately, it has that green touch.

01:50:54Yes, it's gone.

01:50:55Really, a thousand apologies.

01:50:57Oh, boy.

01:51:00It's important to always listen, kids.

01:51:03It's invalid.

01:51:04It didn't meet the monochromaticism they were asking for.

01:51:08You can go back.

01:51:09Thank you.

01:51:12I think he fulfilled the challenge, and I don't think that because of a green sprig,

01:51:16he didn't value everything else.

01:51:19I only say, karma.

01:51:21You make fun of a dish, and you lose because of a parsley leaf.

01:51:25Bye.

01:51:26Alicia, if at this moment Gary says something uncomfortable for the kid...

01:51:30No one, the kid doesn't even turn around, doesn't mutate.

01:51:32Well, but...

01:51:33The kid is also told how much f***ing, how much rudeness there is.

01:51:36The kid doesn't even turn around.

01:51:37Things always come from the same person.

01:51:40Always.

01:51:41Inadequate, disrespectful, with gigantic egos that don't fit in the kitchens of top VIP chefs.

01:51:47The perfect f***ers, who know everything, are the ones who have f***ed others.

01:51:50And then, the villain is Galeano, and the bad guys are the foresters.

01:51:54Son of a b***h.

01:51:55Babelo, it's going to be a witchcraft.

01:51:58He's going to like it a lot.

01:52:00He messed with the wrong people.

01:52:02But nothing, next time.

01:52:04But nothing, next time.

01:52:05We're still here, my love.

01:52:06Until the end.

01:52:07Because now I'm going to the end.

01:52:10Until I win.

01:52:11In the name of God.

01:52:12And you.

01:52:14Many blessings, really.

01:52:15Many blessings for you.

01:52:17And I'm going to give you the 200,000 so you can see who I am.

01:52:26Son of a b***h.

01:52:27Babelo, it's going to be a witchcraft.

01:52:30He's going to like it a lot.

01:52:31But nothing, next time.

01:52:32But nothing, next time.

01:52:34But nothing, next time.

01:52:35We're still here, my love.

01:52:36Until the end.

01:52:37Because now I'm going to the end.

01:52:39Until I win.

01:52:41In the name of God.

01:52:42And you.

01:52:43Many blessings, really.

01:52:45Many blessings for you.

01:52:46And I'm going to give you the 200,000 so you can see who I am.

01:52:49I know you won't believe me, but if he's doing well, I'd be happy.

01:52:53And if he wins the immunity, I'd be happy too.

01:52:56Because I also know he has good taste.

01:52:58And to Cesar, what he is to Cesar, I'm not going to let him down.

01:53:00I'm not going to take that away from him.

01:53:02God bless you.

01:53:03Likewise, my love.

01:53:04God bless you.

01:53:05May he take him in your heart and forget your grandparents, your father, who has all this.

01:53:09No, no, no, no, no.

01:53:10Break that.

01:53:11No, no.

01:53:12Kid, please.

01:53:13Don't mess with the family.

01:53:14Break that chain.

01:53:15Don't mess with the family.

01:53:16I'm asking you.

01:53:17I'm asking you.

01:53:18Break that chain.

01:53:19I'm asking you.

01:53:20I'm asking you.

01:53:21I'm not messing with your family.

01:53:22I haven't mentioned your family.

01:53:23Please, kid.

01:53:24I'm not messing with anyone.

01:53:25Please.

01:53:26I'm saying what I feel from the bottom of my heart.

01:53:27But yes, but no.

01:53:28Don't mess with my family.

01:53:30I don't think the family gets involved in the problems.

01:53:33The family is untouchable.

01:53:37And he has to work on that.

01:53:39I've told him that as a psychologist and as a spiritual person.

01:53:43Oh, how unpleasant.

01:53:46The control of the tongue is sometimes much more complicated than the control of anger.

01:53:52For me, Yagari died there.

01:53:55Do you know what's the worst part?

01:53:56That he's unconscious.

01:53:57Because he says things and he doesn't realize it.

01:53:59But sometimes he says things at the wrong time.

01:54:01And when they're putting you there, imagine,

01:54:05they're telling you that your plate, tatatatata,

01:54:07and someone makes a comment like, eh, it's normal.

01:54:11It's normal that you get upset.

01:54:14To a greater or lesser extent, it's normal that you get upset.

01:54:17It's logical.

01:54:18I don't understand these powers he has,

01:54:20how they don't work to apply it a little more

01:54:23and put his hand, his whole fist in his mouth

01:54:26to stay quiet when he has to stay quiet,

01:54:28which he does most of the time, instead of talking s**t about anyone.

01:54:31Since I've known the boy for a long time,

01:54:33not only in this reality,

01:54:35he's always made very hateful comments.

01:54:38I warned him that the cava was going to get good this afternoon.

01:54:42The fujoro and the gas, dad.

01:54:45Did I warn him or not?

01:54:47Chefs, it's time to deliberate and know which one of them

01:54:51is going to win immunity tonight.

01:54:53Go ahead, please.

01:54:59I just want to pass the page

01:55:02and I don't want to give more energy to that.

01:55:05Cut it off.

01:55:07Tie those demons, because it happened to you this time with me,

01:55:11but one day it can happen to you with another person

01:55:14and it can go very badly.

01:55:16Well, a big challenge is the monochromatic dishes,

01:55:19even if it seems simple,

01:55:21it has a lot of science and you have to know how to use each element.

01:55:25I really have a lot of faith in my colleagues,

01:55:28I have a lot of faith in Paty,

01:55:30that she will get that immunity, I hope so.

01:55:33Well, in nature you can get pigments from an infinity of plants,

01:55:37fruits, I don't know,

01:55:39they had all the market there,

01:55:41I feel that some of them fell short in some things,

01:55:45like for example Gabriel.

01:55:47I can't understand in the end if yes or no,

01:55:50and well, maybe they will discuss it,

01:55:52but they told me they knew very well,

01:55:54so maybe we are on the right track.

01:55:56For example, Paty, green, a very simple color,

01:56:00she fulfilled the challenge for the color,

01:56:02but in terms of flavor,

01:56:04Paty, she was bewitched by an extraordinary ingredient,

01:56:08and in terms of flavor,

01:56:10Paty, she was bewitched by an extraterrestrial.

01:56:12It seems that they put there like 25 coins of a cent.

01:56:14I don't know.

01:56:15Yes, a chile.

01:56:16A chile was put like that.

01:56:18Of course I wish, I hope,

01:56:20that this verdict is taken into account,

01:56:23everything that they themselves said,

01:56:25and that they do not give in to a dish

01:56:27that they themselves are criticizing more than others.

01:56:30Pancho, Panchito, yes,

01:56:32he fulfilled the challenge,

01:56:34but very faint flavors, right?

01:56:36Actually, Pancho did a good job.

01:56:39I hope the chefs take it into account.

01:56:42And the boy, who unfortunately,

01:56:44his dish was so delicious,

01:56:46and he comes for that little green touch,

01:56:48I think he chipped,

01:56:49at the end, like he accelerated,

01:56:52because of the pressure of time,

01:56:53and he forgot what the challenge was,

01:56:55he put that little green touch in his rice,

01:56:58that he gets out of the challenge.

01:57:00I am very satisfied

01:57:02that my dish was the best.

01:57:04Gare's dish,

01:57:05which was also very tasty,

01:57:07and he achieved the yellow color,

01:57:09the sauce with more intensity,

01:57:11the chicken too,

01:57:13the pasta too,

01:57:14that is, he also fulfilled the challenge.

01:57:16He fulfilled it,

01:57:17even if he missed the spoonfuls of turmeric.

01:57:19Yes.

01:57:20I think that Gabriel Coronel,

01:57:22Patty and the boy,

01:57:24in this challenge,

01:57:26are my roosters.

01:57:27Three fulfilled the challenge.

01:57:28Of those three,

01:57:29we have to choose one.

01:57:30And I think we already know which one.

01:57:32I have it very clear.

01:57:33Well, let's go.

01:57:34Do you agree, Toño?

01:57:35Let's go.

01:57:36Let's go.

01:57:37Let's say it.

01:57:38Let's go there.

01:57:39Let's go there.

01:57:44Chefs,

01:57:45who will be the winner of immunity tonight?

01:57:48Regardless of what happened here tonight,

01:57:51we are going to judge the challenge.

01:57:53We will take into account who fulfilled it

01:57:56and made fewer mistakes.

01:57:58It's time for the verdict,

01:58:00as we say here between us

01:58:02the time has come.

01:58:05Well, guys,

01:58:06there are three monochromatic dishes

01:58:08that fulfilled the challenge.

01:58:13And those dishes are...

01:58:18Patty's,

01:58:21Gary's,

01:58:25and Pancho's.

01:58:28My dear boy,

01:58:29by unanimous decision,

01:58:31we say that your dish

01:58:32was the one with the best flavor.

01:58:35Thank you.

01:58:36Because it had everything,

01:58:37it had crunchiness,

01:58:39it had flavor,

01:58:40it had umpteenness.

01:58:41You also made the protein black.

01:58:44Unfortunately,

01:58:45the parsley left you out.

01:58:47I am satisfied,

01:58:49although Gary is hurt,

01:58:51that my dish was the best.

01:58:54The best dish of tonight

01:58:56and that takes immunity

01:58:58is the dish of...

01:59:02The best dish of tonight

01:59:04and that takes immunity

01:59:06is the dish of...

01:59:12Here it is step by step

01:59:13and you live in the present.

01:59:15And right now, in the present,

01:59:16the most important thing

01:59:17is to gain this immunity.

01:59:18And of course I want to win it.

01:59:20The best dish of tonight

01:59:22and that takes immunity

01:59:24is the dish of...

01:59:26The best dish of tonight

01:59:28and that takes immunity

01:59:30and of course I want to win it.

01:59:31It's yours, Gary.

01:59:37I told you, I told you.

01:59:40Well,

01:59:41I think once again

01:59:43the least worst won.

01:59:48Thank you God

01:59:50and thank you mommy

01:59:51for a new triumph.

01:59:52Thank you, thank you.

01:59:53Thank you, chef.

01:59:54I don't agree with the chefs,

01:59:56but in the end,

01:59:57they are the ones who dictate,

01:59:59they are the judges.

02:00:00I feel happy

02:00:01for my friend Gary,

02:00:02but I don't agree.

02:00:03I think I was played

02:00:05by Chueco this time.

02:00:06Can I say something?

02:00:07I know I already apologized,

02:00:09again,

02:00:10seriously, from the bottom of my heart.

02:00:12And that God is

02:00:13and my mommy is a witness.

02:00:15It wasn't my intention.

02:00:16I'm sorry, really.

02:00:18I think

02:00:20making mistakes is human.

02:00:21We all have those moments,

02:00:23but well,

02:00:24we have to control them.

02:00:25He apologized.

02:00:26I apologize if I said something

02:00:28but the truth is

02:00:29there are too many.

02:00:30I don't want to argue anymore,

02:00:31but

02:00:33I'm sorry.

02:00:34Seriously, I'm sorry

02:00:35because this is not the example

02:00:36I want to give to the people

02:00:37who are watching us

02:00:38and much less to my daughter.

02:00:40Oh, come on, honey,

02:00:41don't worry.

02:00:42So, I'm sorry, my friends.

02:00:44From me,

02:00:45this won't happen again.

02:00:47I'm sorry.

02:00:50He apologized.

02:00:51He's a gentleman,

02:00:52he's a gentleman.

02:00:53Very good.

02:00:54I'm going to say a few words.

02:00:55Of course, boy.

02:00:56I think making mistakes is human

02:00:58and I wholeheartedly forgive him.

02:01:03The only thing I tell him

02:01:04is that he should work

02:01:06a little on that.

02:01:08Oh, my God.

02:01:10Because sometimes

02:01:11that can be very terrible.

02:01:13That's why there's a lot of violence.

02:01:17Because at some point,

02:01:18life can change

02:01:20for anyone.

02:01:21You don't apologize.

02:01:23And the boy

02:01:24should apologize too.

02:01:27I apologized to him

02:01:28while also waiting for an apology

02:01:30and saying,

02:01:31well, it's over here, but no.

02:01:36The boy is right, boy,

02:01:37but he didn't say anything either.

02:01:38Yes, but the boy also has to learn

02:01:39to control his mouth.

02:01:40Yes, yes, yes.

02:01:41Yes, Alicia,

02:01:42because several times

02:01:43he has thrown hard.

02:01:44Yes, but...

02:01:45They both made a mistake.

02:01:48You have to learn

02:01:49to shut your mouth.

02:01:51I forgive you.

02:01:52God is with you.

02:01:53He asks a lot from you, Gary.

02:01:54I forgive you too.

02:01:55No, no, but it's okay.

02:01:56I also forgive you

02:01:57for all you've done.

02:01:58It's impressive.

02:01:59But listen to me.

02:02:00Okay, I'm listening.

02:02:02Look, your dish was the winner.

02:02:05They gave you that great opportunity

02:02:07to win right now.

02:02:09And what happened?

02:02:12It's a $%&!

02:02:15I had to say it.

02:02:16You won.

02:02:17No, but that goes beyond, boy.

02:02:20No, that doesn't go beyond.

02:02:21That's what you don't accept.

02:02:23Sometimes you don't accept

02:02:24certain comments

02:02:25that you have to accept.

02:02:26They're the ones who judge me,

02:02:27not you, please.

02:02:28I don't want you

02:02:29to keep telling me things.

02:02:32Because it hurts me

02:02:33and it affects me

02:02:34and I don't want it.

02:02:35It's the only thing I ask of you.

02:02:36I asked you for it

02:02:37since week two.

02:02:39Well...

02:02:40I think Gary,

02:02:41in some way,

02:02:42at this moment

02:02:43when he showed us

02:02:44such a vulnerable part of him,

02:02:46he took off his clothes

02:02:47in front of us.

02:02:49I forgive you, he says.

02:02:50Let the $%&!

02:02:51measure his mouth.

02:02:52Say it to anyone.

02:02:53Not to me.

02:02:54It hurts me.

02:02:55It hurts me.

02:02:59That's it.

02:03:01I don't see adults.

02:03:02Here I see two kids

02:03:04who lose control

02:03:06tremendously.

02:03:07One loses control

02:03:08of his tongue

02:03:09and the other

02:03:10loses control

02:03:11of his anger.

02:03:12Guys...

02:03:16What can I tell you?

02:03:19What Chef Toño

02:03:20was saying a while ago

02:03:21was that

02:03:22Chef Toño

02:03:23is a competition.

02:03:24It's a long road.

02:03:27These things happen.

02:03:28It's normal.

02:03:30We're human.

02:03:31There's fatigue.

02:03:32There's stress.

02:03:33There's pressure.

02:03:34There's pain.

02:03:35There's wear and tear.

02:03:37There's joy.

02:03:38There's boredom.

02:03:39There's an amount,

02:03:40an infinity of things,

02:03:41really,

02:03:42of emotions found.

02:03:44What a $%&!

02:03:45of pain.

02:03:46They already said it

02:03:47in all languages.

02:03:48I can't defend him

02:03:49anymore.

02:03:50No, well, no.

02:03:51No, it's just that the kid...

02:03:52I understand

02:03:53that sometimes he

02:03:54gets carried away.

02:03:55We know him

02:03:56and we understand him

02:03:57and we don't care

02:03:58what he says,

02:03:59but there are people

02:04:00who don't, Alicia.

02:04:01Of course,

02:04:02the thing is that

02:04:03they're all over the place

02:04:04until they fix it.

02:04:05No, it's just that

02:04:06Gary told him,

02:04:07Gary told him,

02:04:08kid, I know you're like this.

02:04:09Don't tell me

02:04:10because Gary is like this.

02:04:15I understand

02:04:16each one of you

02:04:17in your position.

02:04:18I hope that

02:04:19you can solve

02:04:21and Gary,

02:04:22congratulations.

02:04:23Thank you.

02:04:24You have won

02:04:25the immunity of this night

02:04:26and you are in the

02:04:27top 8

02:04:28of this competition.

02:04:29Thank you, thank you.

02:04:30Seriously, thank you.

02:04:31Guys,

02:04:32the rest of you

02:04:33to rest

02:04:34and to keep studying.

02:04:35The effort is noticeable

02:04:36every day

02:04:37and the work in the kitchen

02:04:38will keep demanding more.

02:04:39So,

02:04:40more patience,

02:04:41more work,

02:04:42more study

02:04:43and rest, please.

02:04:44Thank you.

02:04:45Thank you for everything.

02:04:46Sorry.

02:04:47Sorry, really.

02:04:48From the bottom of my heart,

02:04:49I'm sorry.

02:04:50Gary is more likely to have peace

02:04:51than reason.

02:04:52Sorry.

02:04:53People don't tell him,

02:04:54they don't dare

02:04:55because they know

02:04:56his temperament

02:04:57and people here

02:04:58are afraid of him.

02:04:59Wow.

02:05:00Wow.

02:05:01Wow.

02:05:02It's not fair.

02:05:03There is a respect,

02:05:04a line

02:05:05that has to be respected

02:05:06and, really,

02:05:07I don't agree

02:05:08with what happened today.

02:05:09I'm sorry.

02:05:10Everything is...

02:05:11Oh, no, man,

02:05:12but...

02:05:13Calm down, now.

02:05:14When my colleagues

02:05:15come to the cell,

02:05:16the first thing

02:05:17I think of

02:05:18and from the bottom of my heart,

02:05:19what comes out of my heart

02:05:20is to get up

02:05:21and hug Gary.

02:05:23It's all right.

02:05:24I'm sorry.

02:05:25I didn't mean to.

02:05:26It's all right.

02:05:27I swear.

02:05:28It's all right.

02:05:29It's all right, baby.

02:05:30Calm down, calm down.

02:05:31It's all right.

02:05:32It's all right.

02:05:33Calm down.

02:05:34It's not serious.

02:05:35Hold on, hold on,

02:05:36but I can't, baby.

02:05:37It's all right.

02:05:38It's all right.

02:05:39Mark your lines

02:05:40and that's it.

02:05:41Calm down, baby.

02:05:42Mark your lines

02:05:43and that's it.

02:05:44And we finish

02:05:45the party

02:05:46in peace.

02:05:47I'm sure

02:05:48that Gary

02:05:49feels bad

02:05:50and he doesn't have

02:05:51to feel bad.

02:05:52Gary made a mistake,

02:05:53he admitted it

02:05:54as an adult

02:05:55and he offered

02:05:56a sincere apology.

02:06:00You have to work on that

02:06:01because that can

02:06:02lead you to win

02:06:03or lose.

02:06:04I've always seen him.

02:06:05You can see it

02:06:06in the comments.

02:06:07He's always said

02:06:08I see him

02:06:09as the winner

02:06:10of the contest.

02:06:11He's always studying you.

02:06:12He's never

02:06:13spoken negatively.

02:06:14You have to work on that

02:06:15because it comes

02:06:16from your ancestors.

02:06:17It comes from

02:06:18past lives.

02:06:19It comes from

02:06:20your grandfathers.

02:06:21I've never been

02:06:22to a reality show

02:06:23and I wanted to do it

02:06:24so that people

02:06:25would know me.

02:06:26So that he would

02:06:27come up with these things.

02:06:28People like that

02:06:29can't be on a show

02:06:30like this.

02:06:31No.

02:06:32You know what's worse?

02:06:33I apologized.

02:06:34Yes, I'm sorry.

02:06:35I apologized to him.

02:06:36Yes, I said

02:06:37I'm sorry.

02:06:38The violence.

02:06:39No, no, no.

02:06:40You can't be with

02:06:41your grandfather

02:06:42or your father.

02:06:43That's why

02:06:44I apologized to him.

02:06:45No, he mentioned

02:06:46his grandmother

02:06:47and his mother

02:06:48and I don't know what.

02:06:49No, no.

02:06:50Gary told him.

02:06:51No.

02:06:52He says that to me

02:06:53and I don't give a f***.

02:06:54Gary, I was like that.

02:06:55So much witchcraft

02:06:56and so much stuff

02:06:57and so much divination

02:06:58and so much energy

02:06:59and so much spirituality

02:07:00and so much

02:07:01giving f***ing advice

02:07:02to not even know

02:07:03how to behave

02:07:04in a situation.

02:07:05It simply

02:07:06wasn't the right time.

02:07:07But I thought

02:07:08in a loud voice.

02:07:09I know.

02:07:10But you said it

02:07:11and I heard you

02:07:12and it wasn't the right time.

02:07:13Two hours later

02:07:14you tell him.

02:07:15And that's it.

02:07:16But you know

02:07:17he brings it up

02:07:18with you

02:07:19and you tell him

02:07:20things

02:07:21for the third

02:07:22or fourth time.

02:07:23But what fourth time?

02:07:24He doesn't like

02:07:25me telling him anything.

02:07:26Ask him.

02:07:27I don't know.

02:07:28What fourth time?

02:07:29I don't know.

02:07:30I should have told you

02:07:31not to tell him anything.

02:07:32And he told you

02:07:33not to tell him anything.

02:07:34But before that

02:07:35he gives me proof

02:07:36that it's on camera

02:07:37and I tell him

02:07:38it's good,

02:07:39I liked it.

02:07:40His dish.

02:07:41I've talked to him

02:07:42a thousand times

02:07:43and I've told him

02:07:44you have to learn

02:07:45to control your tongue.

02:07:46And they gave him

02:07:47the award

02:07:48because it looked brown.

02:07:51It didn't look

02:07:52like the color it was.

02:07:53They gave him the award.

02:07:55Imagine if you lost today.

02:07:57He would throw you

02:07:58on the balcony.

02:07:59Look at him

02:08:00when he gets there.

02:08:04No.

02:08:05Not with me.

02:08:07And there's that

02:08:08he's talking about me.

02:08:09There's that he talks about me.

02:08:10So he can see

02:08:11that I'm very good

02:08:12but I'm a bitch.

02:08:15And I don't give a fuck

02:08:16about men.

02:08:18I'm a very good person.

02:08:19I don't hurt anyone.

02:08:20So,

02:08:21I don't give a fuck

02:08:22about him.

02:08:23Not anymore.

02:08:24There's a before

02:08:25and after

02:08:26of the prodigal child

02:08:27after this.

02:08:28This is a game of salvation.

02:08:29Anything can happen here.

02:08:31It's here, it's here, it's here.

02:08:32The ice cream maker.

02:08:34Rodrigo Vidal.

02:08:35Oh my God.

02:08:36You're going to have to

02:08:37make an ice cream

02:08:38but the flavor

02:08:39has to be personalized.

02:08:40It tastes more like an ice cream.

02:08:42It's an

02:08:43incognito ice cream.

02:08:44I liked it.

02:08:45It doesn't help you at all.

02:08:46Don't argue.

02:08:48Or I have a little problem.

02:08:49I'm not sure

02:08:50what's going to happen.

02:08:51I'm going to tell you

02:08:52honestly

02:08:53but you know

02:08:54it's even more risky

02:08:55than we think.

02:08:56Oh, thank God.

Category

Transcript

Recommended