Top Chef Vip 2024 Capítulo 56 Completo HD

FilmHaven

Transcript

00:00:00We're going to have a lot of fun, and we're going to have a lot of fun, and we're going to have a lot of fun, and we're going to have a lot of fun, and we're going to have a lot of fun, and we're going to have a lot of fun, and we're going to have a lot of fun, and we're going to have a lot of fun, and we're going to have a lot of fun, and we're going to have a lot of fun, and we're going to have a lot of fun, and we're going to have a lot of fun, and we're going to have a lot of fun, and we're going to have a lot of fun, and we're going to have a lot of fun, and we're going to have a lot of fun, and we're going to have a lot of fun, and we're going to have a lot of fun, and we're going to have a lot of fun, and we're going to have a lot of fun, and we're

00:00:30going to have a lot of fun, and we're going to have a lot of fun, and we're going to have

00:00:43to face the tests that lie ahead of us.

00:00:45And this is hot.

00:00:48Welcome to the most important kitchen on Spanish television,

00:00:51the kitchen of Top Chef VIP,

00:00:53Portelemundo, the home of reality shows.

00:00:58Well, I feel like I'm in a line,

00:01:00waiting for the coupon to enter, to pass.

00:01:06But well, gentlemen, here I am, in my line.

00:01:10Our first semifinalists, David and Patty,

00:01:13are in the cava, happy, happy,

00:01:15and waiting for more company to arrive.

00:01:18Hello, guys.

00:01:19Come on, come on.

00:01:21You look beautiful, Carmen.

00:01:22Thank you very much, my Pat.

00:01:24I hope you enjoy this night like this,

00:01:27quiet, relaxed.

00:01:28With tea and coffee.

00:01:32Very tasty.

00:01:32Today I am happy because I will not be alone in the cava.

00:01:37And also, because the one who accompanies me is Cris Mas.

00:01:40Today I arrive excited, happy, full of energy.

00:01:45I'm in the semifinal.

00:01:47Well, no, David and Patty are already in the most delicious thing there in the cava.

00:01:51And well, no, just tell them to send us good vibes.

00:01:54You are going to compete today for that new cup

00:01:57for the semifinal that will be held in Colombia

00:02:00in the beautiful Eje Cafetero.

00:02:03To know the Eje Cafetero, my God.

00:02:07I'm already imagining all these kilometers and kilometers of coffee.

00:02:11Wow, the truth is, what I want most is a hot coffee.

00:02:16But they already told me that in the coffee area there is much more than coffee.

00:02:21How exciting, I want to get there.

00:02:24There are few cups left and very few days to know

00:02:27which of you will be able to become the champion of the semifinal.

00:02:31Who of you will be able to become the next Top Chef VIP

00:02:35and take the $200,000?

00:02:38We will know that this Monday, July 29, in our grand final.

00:02:43Every day that passes, every challenge that passes,

00:02:45it is more important and more exciting to take that cup to the semifinal.

00:02:50I want that semifinal.

00:02:52I feel that I am up to be in that semifinal.

00:02:54Here it is all for everything.

00:02:56Here I feel that I am in the world cup.

00:02:58And a goal can make a difference.

00:03:01So I hope to score a goal today.

00:03:03And although only one person gets the grand prize,

00:03:05everyone will take from this kitchen the advice, the scolding,

00:03:09and the knowledge that our jury,

00:03:11the chefs Toño, Deli, Dier, Belen, Alonso, and Chef Tita,

00:03:14have generously given them in each challenge.

00:03:18Chefs, good night.

00:03:20Hello.

00:03:22Guys, how are you?

00:03:23Everything is very bad, let them tell you.

00:03:26Criticism is criticism.

00:03:28And you have to accept it and analyze it.

00:03:31Alicia, what do you bring to the kitchen today to be able to classify?

00:03:36Well, I bring a lot of tranquility, a lot of confidence in myself.

00:03:41I want to enjoy each of the cooks.

00:03:44Let them stay in this wonderful experience that has been Top Chef VIP.

00:03:48She is really charming, but you have to control your head because she is very intelligent.

00:03:53But sometimes she overflows.

00:03:55But sometimes she overflows with everything.

00:03:57But she is charming.

00:03:59I think the triumph will give me absolute control of what I have been doing,

00:04:04which are my emotions.

00:04:05I love it.

00:04:06With that energy that she brings today, she can achieve many very good things.

00:04:10And you, Nati, are you coming for a glass today?

00:04:14Of course.

00:04:16With all the desire, with all the attitude.

00:04:19I really want to do it well, to give my best,

00:04:22to show what I have learned, how I have been doing it,

00:04:26and above all, to have the least amount of mistakes,

00:04:29which is the most important thing to be able to take that step forward and stand out.

00:04:35I want the title of Top Chef VIP.

00:04:37I see Natalia very well.

00:04:39I see her very strong.

00:04:40I see her focused.

00:04:42And I see that she has taken a lot of classes, she has studied a lot, she comes much more rested.

00:04:47She brings another energy.

00:04:48And it shows.

00:04:49Gary.

00:04:50Good morning.

00:04:51What will be the boost that you will be missing for the extra mile?

00:04:55It has been a roller coaster, all this adventure.

00:05:00I started badly, then I was fine, then it was the disease, then I went down, then I started to go up.

00:05:06In fact, at some point I stopped believing why I am here.

00:05:11I come to give my all.

00:05:13I already said that I am not going to give up, I am going to fight until the end,

00:05:16and as far as God allows me, to be in this adventure.

00:05:19But Gary, that's what life is about.

00:05:22Life is not all pink, but what do we live for in the world?

00:05:27The grand finale is a few steps away.

00:05:30You will only be able to get there and be able to fight for the title of that cook

00:05:34who understands the exact balance between beauty and flavor.

00:05:39Between the correct application of technique and artistic execution.

00:05:45My God, a balance between flavor and beauty.

00:05:49I already have the part of flavor on my side.

00:05:53Beauty, I don't know what you mean, gives me a little fear.

00:05:57This gets more and more complicated every day.

00:05:59The cubes are running out, and the truth is that I don't want to leave this competition.

00:06:03Tonight, the third cube for the semifinal is at stake.

00:06:08You will do it in two stages, and the first will be a fire test.

00:06:13Likewise, guys.

00:06:16I feel that the flame of fire is going out, gentlemen.

00:06:20We are reaching the end, and we are very tired.

00:06:29In this challenge, the best three dishes will be able to compete for the third cube for the semifinal.

00:06:36Chefs, what will this challenge consist of?

00:06:40They will make a dish of free creation.

00:06:44It seems to be a wonderful, easy, free challenge.

00:06:48This can't be just like that.

00:06:50True.

00:06:51There has to be a but, and that but must be the size of the Eiffel Tower.

00:06:58I'm sure there's a surprise or a trick.

00:07:01You will have 60 minutes and the market is open.

00:07:05But...

00:07:06Oh, the but.

00:07:07Okay.

00:07:10Too good to be true.

00:07:12We want you to think about that dish that you are going to present.

00:07:16The other way around.

00:07:18From the end to the beginning.

00:07:22Like from back to front or from front to back.

00:07:25No, no, no, no.

00:07:26Tell me now, because I'm stressing out and I need to think about what I'm going to do.

00:07:29The fundamental thing in this challenge is the plating.

00:07:33Okay.

00:07:34Let it be clear that no cook wins the title of Top Chef VIP

00:07:37if the plating doesn't surprise us, the judges.

00:07:41It's a key and very important thing to win.

00:07:44Natalia has it strong here.

00:07:46Yes.

00:07:47I love plating.

00:07:48It's one of my favorite things.

00:07:50I think this challenge is going to be for me.

00:07:52Make a lot of preparations, put a lot of flavor, texture, technique.

00:07:56And starting with the plating implies dedicating less time to the other,

00:08:00when the other for me is the fundamental, the main thing.

00:08:04But above all, there is coherence in the plating,

00:08:07which is also very important.

00:08:10Not divorced things, things that support each other

00:08:13and that go and form a great plating together.

00:08:17I love this challenge.

00:08:19Very appropriate for the level of competition we are in.

00:08:22I think I have done very well in the plating,

00:08:24but there are times when I definitely don't have time and I have to do it quickly.

00:08:28My plating has improved by 70, 75%.

00:08:33We want your recipe to be plated three times,

00:08:38in three different versions.

00:08:41Okay?

00:08:43So my head is already starting to...

00:08:47Do you have to cook it in different things?

00:08:50I'm really confused.

00:08:51The same dish, plated in three different ways.

00:08:54Today they are going to qualify for obvious flavor, but plated.

00:08:57Yes.

00:08:58Today it matters to have that touch of talent to plate.

00:09:02Guys, it is also worth reinterpreting the ingredients.

00:09:06The same ingredients, plated in a different way.

00:09:10So, be creative.

00:09:12They are.

00:09:13Prove it in this challenge.

00:09:15Now I understand the dish, start from the end.

00:09:18Because the end is what you see,

00:09:20after all the effort of cooking.

00:09:22Guys, to the stations, please.

00:09:26I'm going to have to do more of the math.

00:09:28I have...

00:09:29I have...

00:09:31The alarms are already starting inside my brain.

00:09:37What good is a great plating if the flavor is not good?

00:09:40So for me it would be 50 and 50.

00:09:4350 good plating and 50 good flavor.

00:09:48The key to this challenge is definitely less is more.

00:09:52Ready?

00:09:55I hope that's a yes.

00:09:57Sharp!

00:09:58Of course it is, Carmen.

00:10:01And very tasty to enjoy that third course.

00:10:04To the stations!

00:10:06To cook!

00:10:20To cook!

00:10:25I like challenges when they tell you

00:10:27that you have to do certain things.

00:10:28Because when they are free, they are more difficult.

00:10:30Because your mind and mine start to fly

00:10:33without forgetting your flavor.

00:10:43Well, right now I have the idea of making a tataki

00:10:45with a strawberry garbage.

00:10:48For me, the idea of the plating, which are three different,

00:10:51is to use a different technique in each plating.

00:10:57Definitely something I have learned

00:10:59is that it is very important when plating

00:11:02to imagine first how those preparations would be.

00:11:08I'm taking the time for that.

00:11:10I want to use three colors.

00:11:13White, yellow and red.

00:11:16The first thing I think of preparing is something salty.

00:11:19But the truth is that later I regret it

00:11:21and I think of a dessert.

00:11:24I love desserts.

00:11:25I have one that I really like, which are the crepes.

00:11:28And it seems to me that I can plate it in different ways.

00:11:31Do you know what you're going to do to me, Machado?

00:11:33No.

00:11:36Well, I'm going with the products that can give me those shades.

00:11:39I'm going with tomato, corn, achiote,

00:11:43I'm going with Serrano pepper.

00:11:54I have the idea of making a pastry cream,

00:11:57so I also try to take all the ingredients.

00:12:00Flour, oil, wheat flour, what else?

00:12:04I have an idea that I have been thinking about for a while

00:12:06and that I want to do.

00:12:07The main ingredient is the shrimp.

00:12:09Wrap it in pasta, a Chinese pasta,

00:12:12and then fry it.

00:12:13I'm going to add crispy crepes to my crepes.

00:12:15They will be baked nuts,

00:12:17as Chef Pele likes them.

00:12:22Come on, boy!

00:12:29I'm going to put the shrimp.

00:12:31I'm going to put the shrimp in the cream.

00:12:33I'm going to put the shrimp in the cream.

00:12:35Let's see what comes out, let's invent something, here I am creating and I think something rich can come out.

00:12:51The boy always looks like good, he is always with the best attitude.

00:12:56Magic powder to embellish too, oh yes, like a magic powder.

00:13:06The truth is that I haven't seen a lot of embellishments, I haven't studied a lot of embellishments.

00:13:09I haven't characterized myself here for super detailed embellishments, for super fine embellishments.

00:13:15But what I'm doing, I think the components that make up the plate are susceptible to a beautiful, beautiful, different embellishment.

00:13:25I have been more of a flavor, more of a texture, more of other things.

00:13:35We're going to give it our all, I have no choice but to be calm, enjoy it.

00:13:39What I'm focusing on is cooking, it's the only thing.

00:13:42Gary is kind of upset.

00:13:44Yes, I know, but there ...

00:13:46Here, sitting, furious.

00:13:48It is difficult to work on frustration, but one has to do it.

00:13:52That Gary comes loaded with all that personal anger, that not all the things he wants have come out.

00:13:58It really isn't that easy.

00:14:05I want that third glass, as David said, I need that third glass.

00:14:14Today we go for everything, sharp, very tasty, as Carmen says.

00:14:30Gary is doing what Galeano wanted to do yesterday.

00:14:33I think tataki is delicious when cooked with butter and thyme and soy sauce.

00:14:38What it does is become a tuna type.

00:14:49What is Natalia doing? I'm intrigued.

00:14:51I say it's dessert.

00:14:52I'm going to tell you something, today I saw you, sorry, do a close-up.

00:14:56I want these aretes now.

00:14:58I knew ...

00:14:59Now.

00:15:00I know they are ...

00:15:02They can disappear.

00:15:04The truth is that when I saw these aretes, I thought of Chepelen.

00:15:08And I love that you liked them.

00:15:10Believe me, I'm going to give these to you.

00:15:13Tell us, Nat.

00:15:14Crepes, that's what I'm going to do today.

00:15:17I'm going to make some sweet crepes.

00:15:22I have a pastry cream here that I already have ready.

00:15:25Where is your pastry cream?

00:15:27Here.

00:15:29It's too watery to be a pastry cream, right?

00:15:32Still?

00:15:33Man, yes.

00:15:34In fact, I'm going to try it just out of curiosity.

00:15:37Of course, I think I have a spoon here.

00:15:39Because I feel that ...

00:15:40I feel that ...

00:15:41You put vanilla bean, that the points look very nice.

00:15:44Uh-huh.

00:15:45It's very sweet, but hey, try it.

00:15:47Yes, I felt it rich and super sweet.

00:15:49No, no, but I'm giving you a friend's advice.

00:15:51Okay.

00:15:52Now I'm not the chef, I'm your friend.

00:15:54My God!

00:15:56Help me please.

00:15:57Help me with my candy.

00:15:59Because right now I think I'm very sweet.

00:16:01I always spread it on a tray so that it cools down.

00:16:04Because here it won't cool down at the end.

00:16:06And then you always put a little butter on top.

00:16:09And then you make a thin film.

00:16:11Because if you don't, it's going to be a crust.

00:16:13Okay.

00:16:14And in a little while it's going to see you.

00:16:15Cover it and put it in the refrigerator so that it is very rich and very cold.

00:16:19Well, Nat, I wish you the best.

00:16:21Thank you very much.

00:16:22And I wish that one day you would give me those earrings.

00:16:24Those earrings.

00:16:25I'm leaving.

00:16:26Thank you, Chef Belén.

00:16:27Bye.

00:16:36What is your dish?

00:16:37Well, my dish is going to be a tuna with an orange sauce.

00:16:43Tequila.

00:16:45Okay.

00:16:46I would have made a tuna, at least two identical fillets, not so big.

00:16:50I'm going to make an accompaniment with ricotta cheese.

00:16:53Uh-huh.

00:16:54To serve, I have some potatoes in the oven with tomatoes and blackberries.

00:17:00I want and need to hear from Toño that I'm doing well.

00:17:06The tequila, citrus, butter, tuna smell delicious here.

00:17:10There we go.

00:17:11Yes, I wanted to make a different protein.

00:17:12I had never made tuna.

00:17:13Cheer up.

00:17:14Cheer up.

00:17:15Be careful that the tuna is dry.

00:17:16Yes.

00:17:17Let's go.

00:17:18Yes.

00:17:19It gives me a lot of peace of mind and makes me know that what I'm preparing is cool.

00:17:24Because it's three different dishes, I have to make nine shrimps.

00:17:27Which means peeling them, rolling them one by one, and then frying them in order too,

00:17:34because they can't all be fried at the same time.

00:17:36Only with that I am already stressing.

00:17:39That alone is already stressing me out.

00:17:48I'm making a puree of cabbage, carrots, apples, potatoes,

00:17:55with my flavor and my touches.

00:17:58I have a lot of things ahead of me and I have a lot of homework,

00:18:00I have a lot to do, but I'm not tense.

00:18:03And with the shrimp, I'm going to season them, reserve them,

00:18:05and then cook a Chinese pasta, roll them in Chinese pasta,

00:18:09and fry them so that it's a crispy bite.

00:18:12It must be tender, rich, and on the outside,

00:18:16a crispy spectacular pasta.

00:18:18Remember that it's a different presentation,

00:18:21with the same elements that you have in your station.

00:18:23Yes.

00:18:24Well, go ahead, Galeano.

00:18:25Thank you very much.

00:18:26I leave you, good luck.

00:18:27Thank you.

00:18:28It will give you time, perfect.

00:18:29I can spherify this, right?

00:18:31Yes, what is it?

00:18:32It's carpaccio.

00:18:33Yes?

00:18:35Yes, of course.

00:18:36He has several doubts that are normal

00:18:38when you are going to make molecular cuisine.

00:18:46The gazpacho itself has been made for a long time.

00:18:49What is complicating me right now is how to present it differently

00:18:53in the three dishes.

00:18:54Let's see, I'm going to do poker face.

00:18:57This is a carpaccio.

00:19:00Poker face.

00:19:02I think he liked it, so I think I'm on the right track.

00:19:06I'm going to do this with spherification,

00:19:08and the other one I'm going to do with foam.

00:19:10I'm going to put some orange peels and pistachios.

00:19:13Peels or supreme?

00:19:15No, peels.

00:19:16It's just that the plating I saw was like peels.

00:19:18No, supreme.

00:19:19Supreme.

00:19:20The supreme is with the peel, with the peel.

00:19:23Make a supreme, it's much more elegant, much finer.

00:19:26If I have time, I'll do it, if not, not really.

00:19:29Well, I'm going to congratulate you on two things.

00:19:31One, you are at peace.

00:19:32Two, you are working clean.

00:19:34I'm leaving.

00:19:35Thank you.

00:19:36Take care.

00:19:37Well, she didn't give me so many tips,

00:19:38she just came to congratulate me that I had,

00:19:40at least, the kitchen a little better organized.

00:19:47No, no, no, no, no.

00:19:49What happened to you?

00:19:54What happened?

00:19:55I fell.

00:19:59I feel that Gary is not very good today.

00:20:02The intention is there, but another thing is that you get out.

00:20:06No, no, no, no, no.

00:20:08What happened to you?

00:20:13What happened?

00:20:14I fell.

00:20:15I feel that Gary is not very good today.

00:20:19The intention is there, but another thing is that you get out.

00:20:31Come on, come on, I'm late.

00:20:32Tell me, what are you doing, boy?

00:20:34I'm making like a wild rice.

00:20:36I put it here, I learned this technique.

00:20:38Put it here so that it opens more.

00:20:40It hydrates faster.

00:20:41It hydrates faster.

00:20:42You are right, I made the rice.

00:20:44Did you make the rice?

00:20:45What?

00:20:46In the express cooker.

00:20:49But I assure you that it will look good.

00:20:51He is an expert in rice.

00:20:53Characteristics, organoleptics.

00:20:56What is this?

00:20:57Shrimp.

00:20:58Shrimp, yes.

00:20:59So I wanted to put some shrimp in tempura.

00:21:02I wanted to make another smaller shrimp.

00:21:04And that's what you have to leave last, almost fry it,

00:21:07so that they are more juicy, so that they do not spend so much time.

00:21:10Do you understand?

00:21:11The protein.

00:21:12I admit that I started backwards.

00:21:16Not from back to front, but from front to back.

00:21:19And the sauce you are making, what ingredient is it?

00:21:21I want to make one for the shrimp that has to do with this.

00:21:25But put that on already.

00:21:26Yes, yes.

00:21:27Come on, do not waste time.

00:21:28Come on, yes.

00:21:29I have something on my mind that time will not give me.

00:21:34I'm leaving, I'll leave you.

00:21:35Thank you, my love.

00:21:36Concentrate there.

00:21:37Come on, yes.

00:21:38So, child, relax.

00:21:40What are they?

00:21:41A single dish divided into three.

00:21:51The crepes have to have a beautiful color,

00:21:54that they are not very burned, but that they are very beautiful.

00:21:58Beautiful.

00:22:00Beautiful.

00:22:01How delicious this thing smells.

00:22:10Alicia has a face today of picara that can not even with his soul.

00:22:16So you must go well, because when you have fun in the kitchen,

00:22:19well, normally you're fine.

00:22:29Oh, my life.

00:22:47These who use the siphon with ease.

00:22:50I think ...

00:22:51Look, there is what is the smell.

00:22:53The funnel.

00:22:54If you went with the siphon, why did not you grab the funnel?

00:22:59That it does not fill it too much, because it also fills it too much and no longer.

00:23:03No, man, they know this perfectly.

00:23:05These have already used the siphon 600 times.

00:23:09We are not, right?

00:23:10Yes, it is true.

00:23:11We need to be more mole.

00:23:12Yes.

00:23:22These noodles come all wrapped like this, that's why they come in a large package,

00:23:26and when you put it in, the noodles are going to loosen, then I hydrate it and I need long noodles,

00:23:31because it is the only way to roll it later.

00:23:37I bring the legs.

00:23:40What?

00:23:41They are giving me last night, I woke up my sister well scared.

00:23:44Squids?

00:23:45They had stopped giving me.

00:23:46Squids?

00:23:47Yes.

00:23:48Bananas, girl?

00:23:49Yes, I know.

00:23:50It is a lack of potassium too.

00:23:51And they did not put potassium on you?

00:23:53Yes, three weeks ago.

00:23:57Fungus.

00:23:59This is spectacular.

00:24:05I am plating with a lot of time in advance to be able to surprise the chefs.

00:24:15I think that definitely the time they gave us is little time to achieve many details.

00:24:21Do you have a cramp?

00:24:22Yes.

00:24:23Where, in the calf?

00:24:24It is a pain right now, right now it is pain here and here.

00:24:27I offer to help Patty, obviously, and I tell her, if you want,

00:24:31raise your leg here and I massage you, so that cramp does not affect you so much.

00:24:36Take off your boot if you want, I'll do the trick.

00:24:38No, you know what? I'm going to walk.

00:24:40And she tells me, no, I think I'd better stop to walk a little and be able to stretch my legs.

00:24:46The two legs.

00:24:49The two legs.

00:24:52Patty takes three steps and suddenly ...

00:24:57A scream of pain.

00:24:59Do you want me to help you?

00:25:02I bent over, I fell, the good thing is that I was passing by the side of the armchair.

00:25:07Sit down, sit down.

00:25:09The two legs.

00:25:11A terrible pain because all the muscles contract,

00:25:14they become like balls in the calf,

00:25:16but apart it went up above the knee too,

00:25:19up to the little finger of the two legs.

00:25:24You have to breathe, you have to breathe.

00:25:27I get a fright of the size of the world.

00:25:29It is contracted.

00:25:30I'm going to help you.

00:25:36Horrible that as it happened to me today, it had not happened to me.

00:25:41I have to stretch the foot.

00:25:43I have to stretch it.

00:25:47Hello Patty, hello.

00:25:48Patty, Patty, Patty.

00:25:49My life.

00:25:51Breathe deeply.

00:25:52What happened?

00:25:53Cramp.

00:25:54Seeing Patty really in the scream of pain scared me.

00:25:58Patty, my life.

00:25:59I need you to breathe with me.

00:26:02I need you to breathe with me.

00:26:04Obviously, we bring a tremendous exhaustion.

00:26:08Of course, here we do not drink the amount of water we should drink.

00:26:11Then Patty has the perfect picture for the cramps to take over her.

00:26:17Let's see.

00:26:20Let's see.

00:26:21Breathe, breathe so you can tell us.

00:26:24Did the pain go down?

00:26:25Yes.

00:26:26Very well.

00:26:27Patty literally lying down with the paramedics.

00:26:30And with me attending her and seeing what's going on, everyone worries.

00:26:34It has happened to me many times.

00:26:35The moment you feel it, you start to carry the muscle.

00:26:38On the contrary.

00:26:39They put ice on me, hot, cold, massage.

00:26:44With the tataki, the only thing I have to be seeing is that it does not go beyond the cooking.

00:26:59Just to be a little juicy.

00:27:03Let's go.

00:27:12There are a few minutes left for the challenge to end and I start to plate.

00:27:15I want them to be completely different plates, but obviously they do have the same ingredients.

00:27:24Give time to the plating, which is the important thing about this challenge.

00:27:34I'm rolling the shrimp, I have them all ready.

00:27:40I don't have time.

00:27:41Do I just make three?

00:27:55I have three wonderful fillets.

00:27:56Each one has a different cooking because I put them at different times.

00:28:04In the first one, I did it the way I serve it, which is with a mirror and the tataki on top with dried fruits and orange peels.

00:28:14It's like a colored oil.

00:28:16Really.

00:28:17My God, I became a zero.

00:28:19Oh no.

00:28:20Oh no what, kid?

00:28:21No, my daughter, I'm very delicate.

00:28:24Uh-huh.

00:28:25And what happened?

00:28:26And I get nervous and the whole thing.

00:28:28Carmen, I'm sorry.

00:28:31Carmen, I'm sorry.

00:28:37No, it is what it is.

00:28:39Okay.

00:28:46How are you doing, Gary?

00:28:48Bad.

00:28:49Bad?

00:28:50I can only tell you that you have three minutes left, Gary.

00:28:54I'm trying to plate well and be as calm as possible.

00:29:01My third dish, I want it to be a smaller, finer presentation, so I made some cones for this dish.

00:29:09Oh no.

00:29:14I start to plate.

00:29:15I see the time.

00:29:16I wanted to put the cream inside a bottle to plate nicely, but I don't have time.

00:29:23I can't even find the spoon around me.

00:29:27And I end up plating with the miserable as best I can.

00:29:31One like this, another in the middle.

00:29:33One minute.

00:29:34Oh no, Carmen, you're counting faster than usual.

00:29:37Stop, please.

00:29:38Oh, give me one more minute.

00:29:45One minute.

00:29:46Oh no, Carmen, you're counting faster than usual.

00:29:49Stop, please.

00:29:50Oh, give me one more minute.

00:29:56Carmen!

00:30:2710, 9, 8, 7, 6, 5, 4, 3, 2, 1.

00:30:37Hands up!

00:30:41All of you.

00:30:43Really, ladies, I'm not pleased with what I'm about to present to the chefs.

00:30:49God, I want to stay out.

00:30:51How do you know us, Carmen?

00:30:53For being so judicious.

00:30:55I'm calm.

00:30:56I think I did something really good.

00:30:58The idea I had in my head is done.

00:31:00The only thing that didn't come out were some spherifications that I wanted to do with the strawberry carpaccio.

00:31:07Once again, time ate me up, unfortunately.

00:31:11You can go to the table while we finish everything and prepare everything for the tasting.

00:31:16Thank you.

00:31:22Oh no.

00:31:23What happened to you?

00:31:24Thank you, David.

00:31:25Oh, I gave her a horrible cramp.

00:31:27Oh no.

00:31:28What the hell.

00:31:29Are you done?

00:31:30Yes, but not the way I wanted.

00:31:32I had flowers, I had stuff.

00:31:35Because I dedicated myself more to cooking.

00:31:37I didn't apply my phrase, which is less is more.

00:31:40Because I wanted to do too much technique, too much stuff, and in the end, I didn't do anything.

00:31:44What's wrong with you?

00:31:45I had a cramp.

00:31:46I had a cramp.

00:31:48I screamed and cried and everything.

00:31:50Both legs.

00:31:52We're definitely all very tired.

00:31:55We're in this final stretch.

00:31:57I'm short of breath.

00:31:58I've been standing for so long, and today I had a cramp, which is the opposite.

00:32:02Oh no, what a horror.

00:32:03What an ugly pain.

00:32:04How did it go?

00:32:05I made a cabbage cream.

00:32:07A cabbage, potato, carrot and apple cream.

00:32:11It suits me very well.

00:32:13I think it's very good.

00:32:15So, let's sit down.

00:32:18Be careful.

00:32:19Be careful.

00:32:20Run your tail back.

00:32:22Okay.

00:32:24Oh my God.

00:32:26Better?

00:32:27Yes.

00:32:28And today I brought a taco.

00:32:30Always.

00:32:31Patty is a very strong woman who really doesn't let herself be beaten for anything.

00:32:35I thought the cream was a very good idea.

00:32:37Yes, the truth is that the last implant is the one I would have wanted to dedicate more time to.

00:32:42Because I wanted to be deconstructed.

00:32:45You know, like little pieces, but I didn't have time to cut them.

00:32:49She is a master in the kitchen.

00:32:51She is a very good cook.

00:32:53She has a lot of techniques.

00:32:55She plates very nicely.

00:32:57She has a good taste.

00:32:58Very good.

00:32:59Very good.

00:33:00Very good.

00:33:01Sit here.

00:33:02For what?

00:33:03Reiki.

00:33:04My poor country.

00:33:05But what do I do?

00:33:06Sit down, queen.

00:33:07So I can see.

00:33:08And you, who has a nose, take off your hat.

00:33:11I don't want to.

00:33:13What's wrong with you?

00:33:15Relaxed.

00:33:18Deep breath.

00:33:21Energy.

00:33:22This woman has a lot.

00:33:23It's like getting up a little bit.

00:33:25Of course, my love.

00:33:26Yes, energy.

00:33:27I love it.

00:33:28Up there for the cramp.

00:33:30Go away, all those bad vibes.

00:33:32Those bad eyes.

00:33:39Patty has a lot of energy.

00:33:41She has a lot of energy.

00:33:42That's why when I was doing Reiki,

00:33:44I felt the energy.

00:33:45And I said to her,

00:33:46put your hands up.

00:33:47You have the same strength and energy

00:33:50to do your thing.

00:33:52Gary, Natalia, Galeano, Niño and Alicia.

00:33:56Come on, the tasting time has arrived, guys.

00:34:00The best.

00:34:01Guys, to all.

00:34:02Vibes and energy.

00:34:04Blessings.

00:34:05To vibrate.

00:34:07I got here.

00:34:08I'm going to look for energy.

00:34:10Where I don't have it.

00:34:11But nothing.

00:34:12I leave everything in God's hands.

00:34:16The time has come to contemplate

00:34:19and try your multiple creations, guys.

00:34:23Who do we start with, chefs?

00:34:26Before we start,

00:34:28we have one last warning.

00:34:32And I'm only going to tell you

00:34:34once.

00:34:36The truth is, Chef Toño's voice

00:34:37scares me a little

00:34:38when he talks like that.

00:34:40Some of you

00:34:42finished silver

00:34:43after the hands up.

00:34:48I think we already know

00:34:49who we're talking about.

00:34:50Hands up!

00:34:54All of you.

00:35:00This is the last time

00:35:02this is going to happen.

00:35:04The next time,

00:35:05you will be automatically

00:35:08disqualified from the network.

00:35:13Is this understood?

00:35:15Yes, Chef.

00:35:17I was moving the broccoli

00:35:19a little bit

00:35:20because I saw it fell.

00:35:21I don't know if they gave it to me,

00:35:23but I didn't put anything else.

00:35:25Each of you

00:35:26knows what you did.

00:35:28Carmen's words

00:35:30are sacred

00:35:31when she says hands up.

00:35:32It's a competition

00:35:34and you have to be fair

00:35:36to everyone.

00:35:38Everything is under the supervision

00:35:40of that magnifying glass

00:35:41that is getting sharper and sharper.

00:35:43Well, yes.

00:35:44There's not much time left.

00:35:45This is almost over.

00:35:46Now, yes.

00:35:48Alicia, please, go ahead.

00:35:52When I'm on my way to present,

00:35:54I'm looking at my plate,

00:35:56which is when I have a little time

00:35:57to do it,

00:35:58and I see it and I say,

00:35:59well, okay.

00:36:00Ugh, why did I put this on?

00:36:01Why did I...

00:36:02No, I should have put the other thing on.

00:36:03Hmm, I don't know.

00:36:04Ugh.

00:36:06Oh, look,

00:36:07you put a lot of sauces

00:36:08and a lot of things.

00:36:09They look different.

00:36:10They look good.

00:36:11The truth is

00:36:12that it looks delicious.

00:36:14The plating,

00:36:15I think it can bring you

00:36:16some problems.

00:36:17Tell us, Alicia.

00:36:19Well, I wanted

00:36:20to prepare something different.

00:36:22I made a tuna.

00:36:25I wanted to make a dish

00:36:26that had yellow and red.

00:36:29It has, well,

00:36:30some roasted potatoes.

00:36:31On one plate,

00:36:32I cut it in one way.

00:36:33On the other,

00:36:34I presented it in another way.

00:36:35I put a quantity on one,

00:36:36on the other, another.

00:36:38You have a lot of things

00:36:39for such a small plate.

00:36:40The corn

00:36:41is with yellow pepper.

00:36:42They are seasoned.

00:36:44And well,

00:36:45I also made something fresh.

00:36:46A salad

00:36:47in one of the...

00:36:48in the three preparations.

00:36:50The tomatoes

00:36:51are of three roasted colors.

00:36:52And the sauce

00:36:54is a sauce

00:36:55of parsley,

00:36:56cilantro,

00:36:57basil

00:36:58with an oil

00:36:59that I made

00:37:00with habanero chili

00:37:02and I think

00:37:03dried jalapeño.

00:37:05The corn,

00:37:06is this canned

00:37:07or is it...

00:37:08It's sweet, yes.

00:37:09It's canned.

00:37:10It's sweet.

00:37:11And I seasoned it.

00:37:13I love the corn like this.

00:37:14Of course,

00:37:15because it's sweet.

00:37:16And like this...

00:37:17And the grill.

00:37:18I think

00:37:19the challenge is fulfilled.

00:37:21I also liked

00:37:22the potato cooking

00:37:24and the corn flavor.

00:37:26You mistreated

00:37:27the tuna

00:37:28a little

00:37:29with the cuts.

00:37:31I got the one

00:37:32that is sliced

00:37:34and the cuts

00:37:35are not the same.

00:37:37Like one is thinner,

00:37:39the other one is

00:37:40thicker.

00:37:41So it's good

00:37:42that when you

00:37:43work with a tuna loin,

00:37:45make the cuts

00:37:46asymmetrical.

00:37:48That will help you

00:37:49a lot also

00:37:50with the cooking,

00:37:51that they all have

00:37:52a good cooking

00:37:53at the same time

00:37:54and also

00:37:55take care a little

00:37:56of the aesthetics

00:37:57of your plate.

00:37:58Everything is a harmony.

00:37:59Everything has to go

00:38:00in tune

00:38:01with what you're serving

00:38:02and with the quantities.

00:38:04For me,

00:38:05the tuna

00:38:06is more cooked

00:38:07on one side

00:38:08than the other.

00:38:09It has a decent flavor.

00:38:11The sauce is very good.

00:38:13Thank you very much.

00:38:14The tuna looks good.

00:38:15I see it well.

00:38:16My dear Alicia

00:38:17is not doing very well.

00:38:19I'm not a fan

00:38:20of putting two carbohydrates

00:38:21on the same plate.

00:38:22Yes.

00:38:24I think it deteriorates

00:38:25a dish a lot

00:38:26and it deserves

00:38:27a can of corn.

00:38:28A can of corn.

00:38:30The chefs are so exquisite

00:38:31that they don't even want

00:38:32a can of corn

00:38:33to be used.

00:38:34In the plating,

00:38:36I find it too aggressive.

00:38:38I mean,

00:38:39at the level we're going,

00:38:40I think the plating

00:38:42here

00:38:43left a lot to be desired.

00:38:44Okay.

00:38:45You can go back

00:38:46to your seat.

00:38:47Thank you.

00:38:49Yes, they're right.

00:38:50I missed some details.

00:38:51I had some

00:38:52very cool ideas.

00:38:53The truth is

00:38:54I couldn't do

00:38:55the idea

00:38:56I had in my head.

00:38:57But really,

00:38:58Alicia's dish

00:38:59is not worthy

00:39:00of Top Chef VIP,

00:39:01unfortunately.

00:39:03Child, please.

00:39:05My colleagues

00:39:06tell me

00:39:07that my dish

00:39:08looked pretty.

00:39:09I'm not happy

00:39:10with what I'm serving

00:39:11and it shows.

00:39:12Child,

00:39:13you look like

00:39:14you're worried.

00:39:15Oh, no.

00:39:16It's because

00:39:17I focused more

00:39:18on flavor

00:39:19than on beauty.

00:39:20So,

00:39:21I had to understand

00:39:22that the challenge

00:39:23was more about

00:39:24beauty

00:39:25than flavor.

00:39:26Don't say that,

00:39:27my child.

00:39:28Oh, look,

00:39:29it's really hot.

00:39:35Oh, child.

00:39:37I think the child

00:39:38made a mistake

00:39:39by saying that

00:39:40to the chefs.

00:39:41I'm not going

00:39:42to lie.

00:39:43Something that

00:39:44characterizes me

00:39:45is that I tell you

00:39:46how things are.

00:39:47What's your dish

00:39:48called, child?

00:39:49The spring trio.

00:39:55That rice,

00:39:56I ate it

00:39:57once at a house

00:39:58of a Jewish family,

00:39:59the Sofer family.

00:40:00When they were having

00:40:01a party,

00:40:02they made that rice.

00:40:03So, I said,

00:40:04well, I'm going to make it.

00:40:05Very spring,

00:40:06I don't doubt

00:40:07that it has

00:40:08an incredible flavor.

00:40:09The sauce

00:40:10is from the shells

00:40:11of all the shrimp

00:40:12and then I added

00:40:13fish broth

00:40:14and my seasonings

00:40:15there.

00:40:16The wild rice,

00:40:17exactly,

00:40:18I made it

00:40:19with a technique

00:40:20that I learned

00:40:21because the wild rice

00:40:22takes a long time

00:40:23to cook

00:40:24and I made it

00:40:25in a pressure cooker

00:40:26so that it would release

00:40:27and it would feel

00:40:28cooked

00:40:29and I also tied it

00:40:30with pre-cooked rice.

00:40:31It looks

00:40:32different

00:40:33than what the child

00:40:34always presents.

00:40:35I wanted to do

00:40:36something more

00:40:37at the level

00:40:38of a top chef.

00:40:39I didn't feel

00:40:40pleased

00:40:41with the delivery

00:40:42I made today.

00:40:43Well, my dear

00:40:44child,

00:40:45although I would have

00:40:46loved to see

00:40:47a much more refined

00:40:48dish,

00:40:49speaking of you,

00:40:50I think your sauce

00:40:51is very good.

00:40:52It has the magic

00:40:53of the child

00:40:54because I think

00:40:55the rice

00:40:56lacked a little

00:40:57flavor.

00:40:58Okay.

00:40:59Notice the child

00:41:00present in that rice.

00:41:01In the rice.

00:41:02Let me tell you.

00:41:03The truth is not

00:41:04for nothing,

00:41:05but I really

00:41:06want that rice

00:41:07and that sauce.

00:41:08Well, you always

00:41:09have to listen

00:41:10to good advisors

00:41:11like Carmen

00:41:12who always says

00:41:13listen, right?

00:41:14And sometimes

00:41:15no one listens to her

00:41:16and the challenge

00:41:17was to start

00:41:18at the end.

00:41:19Exactly.

00:41:20So I think

00:41:21I started

00:41:22with the rice

00:41:23like this.

00:41:24Okay.

00:41:25And we'll cook

00:41:26the sauce

00:41:27like this.

00:41:28and i think

00:41:29we cooked

00:41:30almost

00:41:31all of the rice

00:41:32right?

00:41:33Exactly,

00:41:34almost all of the rice.

00:41:35Okay.

00:41:36And do you like

00:41:37the texture of the rice?

00:41:38I love the texture

00:41:39of the rice.

00:41:40And how do you

00:41:41go about

00:41:42that?

00:41:43Like,

00:41:44I put it

00:41:45in the oil

00:41:46and I cooked

00:41:47it

00:41:48and it fell

00:41:49apart.

00:41:50Okay.

00:41:51and this was over.

00:41:53You're going to see everything.

00:41:55Certain attitudes of certain people have caused me sadness.

00:42:06When you cook wild rice,

00:42:08I'm fascinated.

00:42:10It explodes.

00:42:12For me, it needs cooking. It's crunchy.

00:42:14That rice is cooked like this.

00:42:16That goes like this.

00:42:18And the time.

00:42:20Maybe it doesn't have the perfect cooking.

00:42:23The shrimp have a very good flavor,

00:42:25but they're also too dry.

00:42:27And the cooking of the cauliflower is very good, to be honest.

00:42:31I think the plating here is rustic again.

00:42:35You suddenly focus a lot on the flavor,

00:42:37and that's where the hand went with the plating,

00:42:40just like me.

00:42:41I loved the rice.

00:42:42I think it's delicious.

00:42:44Combined with everything.

00:42:46Sometimes the purpose of rice is

00:42:48to be a pacifier,

00:42:52something that has force.

00:42:55I like the fact that your magic powders don't exist here.

00:42:59You know why?

00:43:00It's time to say, let's refine this.

00:43:03Let's give each thing its flavor, its treatment.

00:43:07I think he's staying with his magic powders,

00:43:10which are great,

00:43:12but you need a little more.

00:43:15So, several mistakes.

00:43:17Challenge accomplished.

00:43:19You definitely have to work on the plating.

00:43:22Okay?

00:43:23Thank you.

00:43:27I was surprised,

00:43:28because the boy came with very fine and delicate dishes.

00:43:31I saw the dish and I said,

00:43:33normal.

00:43:34I really want that rice,

00:43:36but I don't think the judges will be satisfied with anything today.

00:43:41Natalia, please come in.

00:43:45Chef Belen is a lot of desserts.

00:43:47I feel that this is going to lean towards her.

00:43:51It's something where I want to surprise her.

00:43:53Good evening, chefs.

00:43:55It's very innovative that she made sweet.

00:43:57We all sometimes decide to make salty things.

00:43:59We have a little...

00:44:00I don't know.

00:44:01But since I was inspired by Patty,

00:44:02well, let God do what He wants.

00:44:04Thank you, Jaleano.

00:44:08I hope it didn't happen.

00:44:10I try to merge a lot of things

00:44:12and find a balance in the flavors and everything.

00:44:18He decides to add a little of his favorite ingredient to his presentation.

00:44:23Drama.

00:44:24Jaleano, don't give up.

00:44:26You've been a warrior in all the competition

00:44:28and you've given it your all.

00:44:30And now comes the good stuff.

00:44:32I think you achieved good flavors in your dish.

00:44:35I really liked your puree.

00:44:37You added freshness with the pomegranate.

00:44:40I also liked that you flavored your oil and added it.

00:44:43I think you handled the cooking of the shrimp very well.

00:44:47Still handling it doubly with the noodles,

00:44:51which is also crunchy and adds texture to your dish.

00:44:54This shrimp wrapped in pasta,

00:44:57besides looking delicious,

00:45:00it looks very nice.

00:45:02We can see that you used

00:45:06the same ingredients

00:45:09in all three dishes.

00:45:11Everything was a little boring,

00:45:13to be honest,

00:45:15until this guy came in.

00:45:18He connected this and made it electric.

00:45:22Several very good textures,

00:45:24instead of too much puree.

00:45:26In this dish, too much.

00:45:28Now we'll have to see,

00:45:30discuss what your teammates did.

00:45:32Thank you, chef.

00:45:33And I'm fully aware of that.

00:45:35Fully aware.

00:45:37But I breathe because the dish is very good.

00:45:40It's very good.

00:45:42That sauce made the difference

00:45:44so that it was much better than he expected.

00:45:47I would just add one thing to your title.

00:45:50How did you say it was called?

00:45:52Forward and without rolling.

00:45:55Like the shrimp.

00:45:56You can go to your station.

00:46:00Very good.

00:46:01It went very well.

00:46:03The emotional side

00:46:05also leads to the physical wear and tear.

00:46:07It's a wear and tear that you can't imagine

00:46:10in your homes, how tired we are all.

00:46:13Forward.

00:46:14That forward that my father has reminded me of

00:46:17and has told me so many times

00:46:19every time I tell him,

00:46:20Dad, I'm tired, I'm exhausted,

00:46:22I can't think.

00:46:23I don't have room for more recipes,

00:46:25for more ideas.

00:46:26I'm very tired.

00:46:27Gary.

00:46:29I'm going to do this here.

00:46:31To not do it there, I'm going to do it here.

00:46:33I hope he does very well with the dish

00:46:35because I love him very much

00:46:37and my support for him is 100%.

00:46:45Oops.

00:46:46The truth is that foam worries me a bit.

00:47:01Oops.

00:47:02The truth is that foam worries me a bit.

00:47:05Oh, shit.

00:47:07It's bad.

00:47:15Let's see, I don't know.

00:47:17Should I take the sleeve?

00:47:19Yes.

00:47:20Should I bring it?

00:47:21Yes.

00:47:32Oh, shit.

00:47:36I think it was served in three different ways,

00:47:38which was the challenge.

00:47:39In terms of flavor, it's a delicious, rich tataki,

00:47:42an Asian flavor,

00:47:44and the chickpea also has a very good flavor.

00:47:47He says it's too big.

00:47:48The only thing I see is that the little one looks very good.

00:47:52Oh, they're going to hit him with everything.

00:47:54If I thought mine was ugly, yours is worse.

00:47:58What's the name of your dish, Gary?

00:48:00My name is Trio Aztrapto.

00:48:03I can also say that my dish is Aztracta,

00:48:06and it's pretty good.

00:48:16It's a tataki.

00:48:18I hadn't made anything vegetarian until now,

00:48:20so I wanted to do it.

00:48:22It's a watermelon tataki and a strawberry garbacho.

00:48:25I think it's very bold, a vegetarian dish.

00:48:27I think it's a good throw.

00:48:29If it turns out well, it can be very successful.

00:48:31First, I made the tataki with thyme and butter.

00:48:37Then I left it for the last 15 minutes

00:48:40to add the soy sauce.

00:48:42The idea was for it to have this flavor like tuna,

00:48:46a fake tuna, let's say.

00:48:47The garbacho is with strawberry, with ripe tomato,

00:48:50with garlic.

00:48:51And what I also wanted was that, in the end,

00:48:54the juice of the tataki would also combine with the garbacho

00:48:57to make everything.

00:48:58And the crunchiness, which are the almonds,

00:49:00and with a few touches of orange

00:49:02to compensate a little for the sourness,

00:49:06the acidity.

00:49:08Gary comes today like his tongue is stuck, right?

00:49:11I mean, I don't understand.

00:49:12He says garbacho.

00:49:14I don't know if he says carpacho or gazpacho.

00:49:16Yes, sometimes I get confused.

00:49:17It's not carpacho, it's gazpacho.

00:49:19I think it's a great idea,

00:49:21the idea of making like a traspantojo

00:49:23or a fake tuna tataki using the watermelon.

00:49:26The thing about the watermelon is that

00:49:29it has a lot of percentage of water, of liquid,

00:49:33and you have to handle it in a correct way.

00:49:35The truth is that I'm very afraid of the watermelon

00:49:38because I know it's an ingredient that,

00:49:40because of its nature,

00:49:41it always gets too watery, it always drains.

00:49:44I think the nature of the ingredient

00:49:47played a trick on you this time

00:49:49in terms of the plating, because the flavor is there,

00:49:52but the plating kind of got lost along the way.

00:49:56You always have to know well

00:49:58the ingredients that we're going to use

00:50:00to see how they're going to react,

00:50:02because in the end, all of this is a chemical reaction.

00:50:04The kitchen is pure chemistry, okay?

00:50:08Thank you very much, Gary.

00:50:09I don't think it's that bad.

00:50:10I mean, I think it's a dish that could be presented

00:50:14in a restaurant because of the combination of flavors there is.

00:50:17I think I came out on top here.

00:50:19You were lucky.

00:50:20No, I'm going to tell you that this is a spectacular thing.

00:50:24This.

00:50:26This caramelization for this watery,

00:50:31served on something creamy,

00:50:34or something creamy,

00:50:36I feel like it would be crazy

00:50:39because this is a sensational flavor.

00:50:43Thank you, Chef.

00:50:44Sensational.

00:50:45You can go back.

00:50:46Thank you, Gary.

00:50:48The flavor is good, and the creativity is good,

00:50:51and in the end, I did complete what the three platings were.

00:50:54I think the challenge is done.

00:50:56I think the flavors are good,

00:50:58and I think the mistake is minimal.

00:51:00Chefs, it's time to make decisions

00:51:02and decide who will be able to compete

00:51:05in that third cup for the semifinal.

00:51:08Go ahead, please.

00:51:10The flavor prevails.

00:51:11The textures are important.

00:51:13The technique is essential.

00:51:15But at this point,

00:51:16a plate will define you.

00:51:18On one side, the scale,

00:51:19or on the other side, the scale.

00:51:22Let this third opportunity be the one

00:51:24that can be fighting for that cup.

00:51:27I want it.

00:51:28I want it.

00:51:29I need it.

00:51:35Well, this challenge,

00:51:37which looks like a piece of cake,

00:51:40and it's not a piece of cake at all,

00:51:42the same dish,

00:51:44presented in three different ways.

00:51:48The same ingredients.

00:51:49The same ingredients.

00:51:50The world closed off for them.

00:51:52They thought about the flavor,

00:51:54the flavor, the flavor,

00:51:55and they forgot about the plating, right?

00:51:57I'm going to win this challenge

00:51:59because I feel like I'm making a dish

00:52:01that's very different from the others.

00:52:02Alicia's dish.

00:52:04Tuna, completely dry.

00:52:07Using canned corn was my mistake.

00:52:11For me, it's a sin.

00:52:12Unless you're in a hurry.

00:52:14Of course I can move on to this semifinal

00:52:17by the hand of my dear Natalia.

00:52:21Natalia.

00:52:22Oh, yes.

00:52:23I think she understood the challenge like that.

00:52:27Very well.

00:52:28Incredibly.

00:52:29Yes, with a ruler and a knife and everything.

00:52:31Because she did make three different presentations.

00:52:34Exactly the same ingredients.

00:52:37Yes.

00:52:38She was meticulous and everything.

00:52:40It's a shame that the crepes were dry.

00:52:42Yes, they were dry and a little thick.

00:52:44It's not for nothing.

00:52:45But here between us,

00:52:46I think I have many possibilities

00:52:48of fighting for that third place.

00:52:51The kid also disappointed me a little

00:52:53because he comes to the front

00:52:55giving 80 explanations

00:52:57that he focused on the flavor.

00:52:58But well, for me, the wild rice...

00:53:00There was no flavor.

00:53:01There was no flavor.

00:53:02The kid is weird.

00:53:03I didn't feel that my dish

00:53:05was at the level of Top Chef VIP.

00:53:07If we go with Gary, for example,

00:53:09that I loved the idea

00:53:11of making the tuna traspantojo

00:53:13working with watermelon,

00:53:15the caramelized watermelon,

00:53:17the fact that he also made a strawberry gazpacho.

00:53:21I didn't know strawberry.

00:53:23He didn't know strawberry, but it was delicious.

00:53:25It was very good to make gazpacho.

00:53:27But I think the idea of working with watermelon

00:53:30in that way is not the right one.

00:53:32I think I can win that group, the semifinal,

00:53:35because of the creativity I have,

00:53:37because of the seasoning,

00:53:39and because I always take more risks.

00:53:41One thing I see with Gary is that

00:53:43he's always very risky in what he does.

00:53:46What did you think of this dish he made?

00:53:49I think he achieved good texture in the shrimp,

00:53:52good cooking, they were juicy.

00:53:54Yes.

00:53:55Wrapped in the noodles too.

00:53:56Very good.

00:53:57It was very good for him.

00:53:59The noodles were also crispy.

00:54:01And he gave double cooking to the shrimp.

00:54:03The shrimp, excuse me.

00:54:04Impressive.

00:54:05It's the best shrimp I've tasted so far in terms of cooking.

00:54:08Yes.

00:54:09It was juicy.

00:54:10He used the pomegranate too, which I loved.

00:54:13With the chili sauce.

00:54:14It had an interesting freshness.

00:54:16He made a puree, a creamy one,

00:54:19which he also added fresh pomegranate.

00:54:21I think he did a good job.

00:54:23That's where I say he's pulling the league.

00:54:25I have a bet, and it's Natalia, Gary,

00:54:29and in the third instance, me.

00:54:31There are three who did it better.

00:54:34Yes, I totally agree.

00:54:35Do you agree?

00:54:36Yes, let's go there.

00:54:37Totally.

00:54:38Well, let's tell him, let's go there.

00:54:39I totally agree.

00:54:40Come on.

00:54:41I'm clear about the three dishes that will be left

00:54:45for the next challenge.

00:54:51Natalia as the first,

00:54:53Galeano,

00:54:54and the third place,

00:54:56I don't know if it's between the boy or Alicia.

00:55:00Chefs, tell us,

00:55:01who will be able to compete tonight

00:55:03for the third place in the semifinals?

00:55:06Well, the truth is that for the three of them,

00:55:10it's been a little disappointing to see them on the plate.

00:55:15At this point, this Top Chef VIP,

00:55:19it's incredible that they block three different dishes

00:55:23with the same recipe.

00:55:25Really, we're in the semifinals.

00:55:27They can't present like this.

00:55:29They were presentations, basically,

00:55:32to our liking,

00:55:33quite rustic, quite aggressive,

00:55:36without a hint of finesse.

00:55:39Honestly, think, be creative.

00:55:44Presenting a dish is art.

00:55:47Wow.

00:55:48I swear I expected everything,

00:55:50except for that scolding today.

00:55:51I think in general,

00:55:53most of the participants

00:55:55haven't spent much time on the plating.

00:55:57We've focused more on the flavor,

00:55:59on the seasoning, on the techniques.

00:56:01And well, I think those details

00:56:03are also important to take into account.

00:56:05We believe that the only participant

00:56:09in the plating,

00:56:11who did it the right way,

00:56:14Natalia.

00:56:15Very good for your plating.

00:56:18I would say that's it.

00:56:20They shouldn't have done anything.

00:56:22Send Natalia straight to the cave

00:56:25as a winner and give her her ticket.

00:56:27Why else?

00:56:28If she was the only one who did the challenge,

00:56:30everyone else should have punished her.

00:56:32And that's it.

00:56:34Everyone fulfilled the challenge.

00:56:36The decision we made

00:56:39is based on details,

00:56:41based on flavors,

00:56:43coherence,

00:56:44everything we've been telling them

00:56:47throughout the competition.

00:56:49Yes, I think it wasn't a great day for the plating,

00:56:53but plating three in 60 minutes,

00:56:55seriously, is very difficult.

00:56:57Well, guys, at this point in the competition,

00:56:59creativity is very important.

00:57:01Creativity leads you to innovation

00:57:04and to do different things.

00:57:06So, the care of the product,

00:57:09the details,

00:57:11the portions,

00:57:12the things that look,

00:57:14visually, attractive,

00:57:16that call me and tell me,

00:57:17eat me,

00:57:18is something very, very important.

00:57:20And that you should take into account.

00:57:22Do the judges return from the deliberation?

00:57:25Well...

00:57:26No, no, no, no, no, no.

00:57:28They're pissed off.

00:57:31Practically, everything was wrong.

00:57:34We've decided that the ones who move on

00:57:36to the next challenge are...

00:57:39We've decided that the ones who move on

00:57:41to the next challenge

00:57:43will compete in that third cube

00:57:46for the semi-final are...

00:58:09Gary.

00:58:18Oh, look.

00:58:19Well, they called me first, thank God.

00:58:26I can't believe it.

00:58:28Kid.

00:58:29First, they tell me that my plating was incredible,

00:58:33and then they call Gary first.

00:58:35And the truth is that I am worried

00:58:37because right now I doubt they'll call me.

00:58:40Also, if they don't call him, he's going to collapse.

00:58:43Because he's very...

00:58:44Yes, but...

00:58:45But they told him about the flavor.

00:58:47The second person

00:58:49to move on to the next challenge is...

00:58:57Natalia.

00:58:58Thank you, Chef.

00:59:03I can already see the door to heaven.

00:59:05I can already see the door to heaven.

00:59:07Thank you.

00:59:08Thank you, God.

00:59:09The third and last person

00:59:12to move on

00:59:14to the next challenge is...

00:59:18Two out of three.

00:59:20Let's see, let's see, let's see, let's see.

00:59:29It's you.

00:59:32Galeano.

00:59:35Gary and I moved on because, I imagine,

00:59:39the plating, well,

00:59:41it's just right to move on to the filter.

00:59:46Here we continue, the Mosqueteros.

00:59:48There are some who don't like that we're still here,

00:59:50but we continue.

00:59:52Natalia, Galeano, and Gary,

00:59:54you won the chance to compete in the third group

00:59:57for the semifinals.

01:00:00You're one step closer

01:00:02to the top chef V.I.P. title.

01:00:05The others, let's wait and see what happens tomorrow.

01:00:08For now, you can all move on to the Cava, please, guys.

01:00:12Thank you.

01:00:14Well, I and my spiritual spouse for the Cava

01:00:17are waiting for a new opportunity.

01:00:19Let's see what happens.

01:00:24I'm no one to invalidate other people's emotions

01:00:27and say they're not true,

01:00:29but what I can tell you is that Galeano

01:00:31is a very strategic person,

01:00:33and I don't know if today,

01:00:35that crying is a strategy.

01:00:47After this test,

01:00:49of seeing me so affected, so emotional,

01:00:53so on the verge of tears,

01:00:55of emotion, of everything,

01:00:57he comes and hugs me and says,

01:00:59well, here I am.

01:01:00It's nice, because deep down,

01:01:02as I've said before,

01:01:04there are times when I feel very alone here.

01:01:09My love, I'm going to cook you well for Christmas.

01:01:11Then nobody says anything nice.

01:01:13Come to me with that story.

01:01:15Nobody.

01:01:16And I tell the story.

01:01:18I didn't like my plantain from day one.

01:01:21Why did I say it?

01:01:22I said it.

01:01:23I didn't like it as a plantain.

01:01:25It was delicious and everything was good.

01:01:27It looked very tasty too.

01:01:28For my taste,

01:01:29it wasn't what I wanted to present.

01:01:31But the only one that did a nice job,

01:01:34I said it.

01:01:35That's why they say that I have the language.

01:01:38It's the only one.

01:01:39Where's Gary?

01:01:40Out there.

01:01:41What?

01:01:42Sorry.

01:01:43But that wasn't any abstract.

01:01:45This was a farce.

01:01:46Sorry.

01:01:47Look at him there.

01:01:48I said mine was prettier than his.

01:01:50A thousand times.

01:01:52Visually.

01:01:54Hello.

01:01:55To be honest,

01:01:56I think Gary's plantain was very pretty.

01:01:59I understand that the chefs chose Gary

01:02:01because he was a watermelon

01:02:03and because it was very creative.

01:02:05But definitely Gary's plantains

01:02:08weren't the best.

01:02:11You were the only one who planted.

01:02:13Natalia.

01:02:14Good.

01:02:15Good.

01:02:16Cheer up.

01:02:17Cheer up.

01:02:18Up.

01:02:19Up.

01:02:20Up.

01:02:21You can do it.

01:02:22Okay?

01:02:23You can do it.

01:02:24Good, good, good.

01:02:25Thank you.

01:02:26Yes.

01:02:27Good.

01:02:28Very good.

01:02:29That sauce is a champion.

01:02:30It has the Pati Navidad stamp.

01:02:32Good.

01:02:33And you did very well.

01:02:34I have a very big responsibility.

01:02:35Yes, Gary.

01:02:36No, I'm telling you.

01:02:37Because it's not like that.

01:02:38We definitely learned from our dear Gabriel Coronel

01:02:41that we have to learn to sell our dishes.

01:02:44You have to say things

01:02:46as if they were the most wow and incredible

01:02:50that the chefs are going to try in their lives.

01:02:53Well, maybe by listening to so many beautiful things,

01:02:57one hardens their ears,

01:02:59and it comes out well.

01:03:03I say things as they are.

01:03:05I said it, I introduced myself,

01:03:07and you said,

01:03:08what's wrong with you?

01:03:09I don't feel like I planted,

01:03:10because I focused more,

01:03:11as if I became what I wanted to be.

01:03:14Yes, yes, I understand you.

01:03:15I am very sincere.

01:03:16If I didn't like the planting,

01:03:18which many found very nice,

01:03:20I wanted to do something more at the level of a top chef.

01:03:24I didn't feel satisfied with the delivery I made today.

01:03:29And I can't lie.

01:03:30I didn't do it.

01:03:32After I saw the big wait for that recipe,

01:03:35what did I do?

01:03:36What did I do?

01:03:37And I had another mind.

01:03:38The cauliflower, I was going to do something.

01:03:40Then when I added it,

01:03:41I said, no,

01:03:42one thing doesn't go with the other.

01:03:44Then I got confused.

01:03:46My partner said,

01:03:47no, you have to go ahead and sell it.

01:03:50And so it was,

01:03:51and that was your style.

01:03:52No, sir.

01:03:53I tell the truth,

01:03:55and that's why I've had problems many times.

01:03:58Because when I feel something,

01:03:59I tell you in your face,

01:04:00do you like it or not?

01:04:02That's the prodigy boy.

01:04:04But,

01:04:05you enter.

01:04:07Strong.

01:04:08Let's go in strong.

01:04:09God willing.

01:04:11No.

01:04:12Okay.

01:04:27No.

01:04:28I'm sorry,

01:04:29but not sorry.

01:04:42So to speak.

01:04:43But the truth is that

01:04:44I try not to think about it.

01:04:46I try not to

01:04:47take my energy to that.

01:04:50Listen well.

01:04:53The one who listens to advice

01:04:54would go far.

01:04:55If we are strictly honest,

01:04:58Gary's dish

01:04:59did not deserve

01:05:00to go to the dispute

01:05:02for that cup.

01:05:04Welcome

01:05:05today

01:05:06to the Empire of Malda.

01:05:09Natalia,

01:05:10Natalia,

01:05:11you should have mentioned her first.

01:05:13Because, hello,

01:05:14she was the one who worked everything well.

01:05:17The Empire of Malda

01:05:18is becoming more and more

01:05:20exclusive.

01:05:22And that,

01:05:23a shrimp wrapped in...

01:05:25Those shrimp looked pretty.

01:05:26Which one?

01:05:27The shrimp.

01:05:28Who? Galeano?

01:05:29Yes.

01:05:30It looked pretty,

01:05:31the shrimp.

01:05:32I would have liked to be able

01:05:33to bring it closer.

01:05:35And certain attitudes

01:05:36of certain people,

01:05:37more than getting angry,

01:05:38more than bothering me,

01:05:39more than getting angry,

01:05:40what they have caused me is

01:05:42sadness.

01:05:43Of not being able to

01:05:45compete and share

01:05:47really equally

01:05:48with my colleagues

01:05:49without having conflicts

01:05:50that in the end

01:05:51have nothing to do

01:05:52with the kitchen.

01:05:53Yes, but like what?

01:05:55And what about Gary?

01:05:57I said no.

01:05:58I beat him.

01:05:59When I saw Gary's,

01:06:00I said I beat Gary.

01:06:01Then also the siphon.

01:06:03Did you see the bad move

01:06:04I gave him?

01:06:05It exploded like that.

01:06:06Exactly.

01:06:07He did nothing.

01:06:09From my point of view

01:06:10in the tent,

01:06:11I could have said

01:06:12maybe it looks better

01:06:13from here,

01:06:14maybe it's better

01:06:15the kid's one,

01:06:16but in the end

01:06:17the chefs know

01:06:18why they are

01:06:19making the decision

01:06:20and if they say

01:06:21it's Gary's.

01:06:22And also,

01:06:23I think that

01:06:24as a chef,

01:06:25it's like

01:06:26I'm not going to

01:06:27do it.

01:06:28But I'm going to

01:06:29do it.

01:06:30I'm going to do it

01:06:31in my own way

01:06:32and I'm going to do it

01:06:33in my own way.

01:06:34I'm going to do it

01:06:35like I'm doing it

01:06:36in my own way.

01:06:37I'm going to do it

01:06:38of Gary, well, he has his reasons.

01:06:40I compared him.

01:06:41In fact, if I had said about my dish that it was spectacular,

01:06:45that it was a rustic style,

01:06:48because if I had told a story, I would have won.

01:06:51But since I am real in what I say and say what I feel,

01:06:55it was not up to the point that I want to present a dish

01:06:58at this level.

01:06:59Please, I mean, if really Gary's dish

01:07:03was to move on to the next stage,

01:07:06no, well, I can do Olympic gymnastics.

01:07:09No, it's okay.

01:07:11Galeano, Gary, Natalia, come on, please.

01:07:14We are waiting for you.

01:07:15Let's go!

01:07:17Come on, girls!

01:07:20This third cup for the semifinal

01:07:23is literally ending us.

01:07:27The nervous system, it's ending us.

01:07:30This is an important moment to fight for the cup of the semifinal,

01:07:33the last cup of the semifinal.

01:07:35We really don't know what can happen tomorrow.

01:07:37Hi, Chefs.

01:07:41The face.

01:07:43Do like this.

01:07:44Like this?

01:07:46Yes, yes.

01:07:47You're an actress.

01:07:50Everything for everything in this challenge,

01:07:52because it's raffling a cup.

01:07:54It's visibly the nerves, the stress they carry

01:07:58when facing this challenge

01:08:01to win this third place in the semifinal.

01:08:06WINNER'S CUP

01:08:17Participants, it's time to fight for the third place

01:08:20in the semifinal.

01:08:27Galeano, will it be the third to be the winner?

01:08:32If not the third, it will be the fourth,

01:08:33if not the fifth, it will be whatever.

01:08:35I'll go.

01:08:36Ha, ha, ha.

01:08:37There are few cubes left.

01:08:38I know, I know, I know.

01:08:40Galeano looks like he's indifferent,

01:08:43like he doesn't care if it's this one or the other.

01:08:46It's my third day fighting for a spot in the semifinal.

01:08:49I already passed the first filter.

01:08:50I also passed the first filter yesterday.

01:08:53I also passed the first filter yesterday.

01:08:55I think it's my time.

01:08:56It's my turn.

01:08:57Nati, you and Gary, it's the first time

01:09:01a cube is being disputed for the semifinal, right?

01:09:03That's right.

01:09:04How do you feel?

01:09:05I'm very excited.

01:09:07It's like, I've been waiting for this moment.

01:09:09Ha, ha, ha, ha.

01:09:10To give it all on the plate, and for it to feel,

01:09:13and for it to look, and for it to taste good,

01:09:14it's going to be a great competition.

01:09:16Ha, ha, ha.

01:09:17I feel super happy to have the opportunity

01:09:19to fight the cube, because the other times

01:09:22I hadn't passed the first phase.

01:09:24So I want to give my best.

01:09:26Gary, what are you willing to do

01:09:27to be closer to the semifinal?

01:09:30Everything.

01:09:30Give my best, which I think is the most important thing.

01:09:33Try to remember all the judges' criticisms,

01:09:37to put them into practice.

01:09:39Take care of every detail.

01:09:41We always have to push a little bit in the last minutes,

01:09:44and I prefer to deliver a good dish

01:09:47than worry a little about cleaning

01:09:49in the last minutes.

01:09:50This will be a challenge where you will have to demonstrate

01:09:54your great versatility.

01:09:57To be versatile, to have a lot of things,

01:10:00a lot of techniques, a lot of textures, a lot of flavors.

01:10:03Chefs, what is this challenge going to be about?

01:10:06The kitchen is characterized by several factors

01:10:10that make up a dish.

01:10:12What does it have to have?

01:10:13First, it has to be eye-catching,

01:10:16and then the flavor.

01:10:18But the flavor is involved in several components,

01:10:22which are all the flavors.

01:10:24Sweet, bitter, acid.

01:10:26But the textures are extremely important in a dish.

01:10:30We have highlighted them.

01:10:31When you are a baby, you discover the world

01:10:34precisely with textures,

01:10:36putting everything in your mouth.

01:10:37And it's fascinating all the things you can find

01:10:40and the memories that those textures can bring you.

01:10:43The textures, even if they are small details,

01:10:45are what elevate a dish to the next level.

01:10:48That's why restaurants are more diverse right now.

01:10:51It's the experience in the palate, in the taste.

01:10:54And the textures are related to our brain connections.

01:10:59They produce psychological sensations

01:11:02and we also release chemicals

01:11:05that are very important for pleasure, above all.

01:11:09Indeed, my favorite texture is the one that causes pleasure

01:11:13in the brain and connects with all the senses

01:11:16that are present in the brain.

01:11:18For this challenge, what we are going to demand

01:11:21is a dish where textures are incorporated.

01:11:29Textures?

01:11:31I think...

01:11:33that maybe...

01:11:35I don't know, maybe I would go with the sweet one.

01:11:41When I think of textures,

01:11:42the first thing that comes to my mind is the sweet one.

01:11:45When I think of textures,

01:11:47the first thing that comes to my mind is a palette

01:11:49that had a powder that, when you put it in your mouth,

01:11:51started to thunder.

01:11:53And it was delicious and fascinating.

01:11:56Working with textures is a discovery.

01:11:58I mean, it's not the same

01:12:00to have a texture in a dish

01:12:03than to have several.

01:12:05And it's not complicated

01:12:07or having to do something avant-garde, for example.

01:12:10Simply, with the product you work with,

01:12:14you make several cooks

01:12:16that give you texture.

01:12:18Simply, think well, correctly.

01:12:21What are you going to work with?

01:12:23What are you going to work with?

01:12:25What can you add texture to your dish?

01:12:27At first, it gives me a bit of a shock,

01:12:30this issue of textures.

01:12:31I say, oh, the textures, how?

01:12:32Let's see, what?

01:12:33But quickly, I focus on what I cook

01:12:36and know how to do better.

01:12:38Also, handle it.

01:12:39Because we can't make a texture

01:12:41of something crunchy

01:12:42and then put something soft

01:12:44or something with liquid

01:12:45so that what is crunchy

01:12:47becomes soft.

01:12:49So, you have to have a logic

01:12:51and a sense, too.

01:12:52Okay?

01:12:53I'm going to go check.

01:12:54The combination, the flavors,

01:12:56everything combines.

01:12:58Because it's not just about adding texture.

01:13:00Because, by texture,

01:13:02even the cookies are a texture.

01:13:04You have 60 minutes

01:13:06and the market is open.

01:13:08Remember,

01:13:10this is a molecular cooking challenge.

01:13:13Deliver a coherent dish

01:13:17that is very creative,

01:13:19that is here very rich.

01:13:22There are a thousand ways to give texture

01:13:25without having to involve

01:13:2770,000 chemists

01:13:29and 80,000 techniques.

01:13:31Many ways.

01:13:33Well, of these dishes that I've made lately

01:13:35with a lot of things,

01:13:36with a lot of...

01:13:37I'm going to go

01:13:38to a much finer matter

01:13:40in Delicado Plateau.

01:13:42I'm going to try not to get lost.

01:13:44If you want to see

01:13:45what's in front of you,

01:13:46but, please,

01:13:47don't go

01:13:49because we have to replicate

01:13:51exactly this

01:13:52or because you see something

01:13:53that you have to do here

01:13:54to give them a north.

01:13:56This is the way

01:13:57we can help you

01:13:59to make a better challenge,

01:14:00a better role at the end.

01:14:02Come on, come here.

01:14:04They show us some examples

01:14:06of Vieiras,

01:14:08there's Nabo,

01:14:10there's...

01:14:12puré de...

01:14:14puré de col.

01:14:15Well,

01:14:16several things that

01:14:17I find very interesting

01:14:18and that give me ideas

01:14:19of where I can take

01:14:20my dish.

01:14:21So what I'm looking for

01:14:22is to start.

01:14:24Not everything has to be

01:14:25super crispy

01:14:26and the other super soft.

01:14:27There's an in-between,

01:14:29there's one like this,

01:14:30a range of possibilities

01:14:32and you just have to think

01:14:35and there you go.

01:14:37The tastiest thing

01:14:38in this world

01:14:39can be a taco.

01:14:40In a taco

01:14:41there can be seven textures.

01:14:42I love to cook

01:14:44like Chef Toño

01:14:45is telling us

01:14:46what cooking is

01:14:47from the essence

01:14:48and bring all that talent

01:14:50to a dish

01:14:51made by you.

01:14:52Guys,

01:14:53to your stations,

01:14:54please.

01:14:55Well, the challenge

01:14:56seems interesting to me,

01:14:57it seems good to me.

01:14:58I think I have

01:14:59several dishes in my mind.

01:15:00So,

01:15:01let's get to work.

01:15:02Who wins

01:15:03this challenge?

01:15:04Will have the cube

01:15:06as the third semifinalist

01:15:08of this season

01:15:09of Top Chef VIP.

01:15:11I hope,

01:15:12I really hope

01:15:13that today

01:15:14is my day

01:15:15for that third cube.

01:15:16Ready?

01:15:17Yes.

01:15:18Sharp?

01:15:19Of course.

01:15:20Delicious?

01:15:21Woo!

01:15:22Let's cook!

01:15:23Woo!

01:15:24Let's go!

01:15:34Let's go Nati!

01:15:35Let's go Natalia!

01:15:36This shouldn't

01:15:37be a difficult challenge.

01:15:38It's about

01:15:39choosing our ingredients

01:15:40well

01:15:41and the most important

01:15:42thing is

01:15:43not to complicate it.

01:15:44Again?

01:15:45This takes time.

01:15:46What are you looking for?

01:15:47Yes,

01:15:48but don't lose focus.

01:15:49Calm down!

01:15:50The most difficult

01:15:51of this challenge

01:15:52is not to pass.

01:15:53So,

01:15:54I'm going to have

01:15:55to put

01:15:56everything

01:15:57in the grill.

01:15:58I'm going to have

01:15:59to put

01:16:00everything

01:16:01in the grill.

01:16:02I'm going to have

01:16:03to put

01:16:04everything

01:16:05in the grill.

01:16:06I'm going to have

01:16:07to put

01:16:08everything

01:16:09in the grill.

01:16:10I'm going to have

01:16:11to put

01:16:12everything

01:16:13in the grill.

01:16:14Today,

01:16:15I'm going to

01:16:16make

01:16:17many textures

01:16:18to beat

01:16:19Gady,

01:16:20Natalia

01:16:21and take

01:16:22third place

01:16:23in this

01:16:24semifinal.

01:16:25I think

01:16:26with all

01:16:27that we have

01:16:28learned,

01:16:29there are

01:16:30the necessary

01:16:31tools

01:16:32♪

01:16:38They're all doing the same thing.

01:16:40Well, they all grabbed...

01:16:41The gun.

01:16:42The gun.

01:16:43I'm going to the semifinals with all the attitude,

01:16:45with all the desire,

01:16:47and to cook the best of me.

01:16:50Of course, let's go!

01:16:52Let's go!

01:16:54Let's go!

01:16:55Empire of evil, manifest!

01:16:58Ah, ah, ah, ah, ah, ah!

01:17:01Yeah!

01:17:05Here we are, Gary and I,

01:17:06and no one encourages us,

01:17:07so to speak.

01:17:08So, well,

01:17:09we have to encourage ourselves.

01:17:11Let's go!

01:17:13I'm looking for the power of my brother, Pancho.

01:17:17And the foresters go,

01:17:18kiki, kiki,

01:17:20and there's no one.

01:17:22Well, they all took it out.

01:17:24Well, Gary took them all out.

01:17:27Kiki, kiki, kiki.

01:17:30Los Mosqueteros

01:17:32was like an urban legend

01:17:34in Top Chef VIP,

01:17:36because when something is real,

01:17:38when something is real,

01:17:39it's forever.

01:17:41♪

01:17:50I'm going to make a black tempura

01:17:51to simulate,

01:17:52with these pieces of cauliflower,

01:17:55like some black stones.

01:17:57Ready.

01:17:59Again?

01:18:02Did you burn yourself?

01:18:04♪

01:18:09The nerves are at full.

01:18:12Gary is a little stressed.

01:18:14I always lose my mind.

01:18:16Oh, I'm so nervous.

01:18:19We had never experienced something like this.

01:18:22I didn't have anything else to say.

01:18:24♪

01:18:32Again?

01:18:35Did you burn yourself?

01:18:36I burn myself.

01:18:37Those nuts are left,

01:18:39but they are made of pork rinds.

01:18:41I should have cut them before putting them in.

01:18:43Yesterday I crushed them first

01:18:45and I put them in the oven crushed.

01:18:47There is nothing that cannot be fixed.

01:18:49I take out my nuts

01:18:50and I put some new ones

01:18:51to make them very beautiful

01:18:52and very tasty,

01:18:53as Chef Belen likes them.

01:18:54What are you cooking?

01:18:55What are you doing?

01:18:56Tell me.

01:18:57I want to make two sauces.

01:18:58Let's see which one...

01:18:59This is a Bordalesa

01:19:01and this is one that I want

01:19:03to be a little creamier

01:19:04to have another texture,

01:19:05but this is not working for me.

01:19:08I'm on my own.

01:19:09I mean, I'm focused on my own.

01:19:11It's the only thing I'm thinking about

01:19:12in my preparation.

01:19:13Calm down, Gary.

01:19:15But calm down, Gary.

01:19:16He's very stressed.

01:19:18No.

01:19:19Calm down, calm down.

01:19:20I don't know, Chef.

01:19:21Calm down, calm down,

01:19:22so that things come out.

01:19:24But what are you going to do?

01:19:26But don't tell Che

01:19:27what you're doing.

01:19:28That either.

01:19:29Because she's the one who knows.

01:19:30Ask her.

01:19:31She helps a lot.

01:19:32She helps a lot, yes.

01:19:34Gary is super nervous

01:19:36and I think the nerves

01:19:37are playing hard to get.

01:19:40Focus on what you have to focus on.

01:19:41I'm going to leave you alone

01:19:42because you look very nervous.

01:19:43Okay.

01:19:44And I don't want to distract you.

01:19:46Good luck, Gary.

01:19:47Thank you, Chef.

01:19:48Thank you, Chef.

01:19:49Get out of here.

01:19:50I'm telling you.

01:19:51And Chef Tita decides

01:19:53to get away from Gary's station

01:19:56without giving him any advice.

01:20:04What are you going to win

01:20:06the trophy with?

01:20:07Well, I'm going to win it

01:20:08with this lady

01:20:09called Cauliflower.

01:20:10She's spectacular.

01:20:11I hated her when I was a kid

01:20:12and today the dish is for my mother

01:20:13because I hated her.

01:20:15We're exactly the same.

01:20:17This is the dish

01:20:18dedicated to my mother

01:20:20because it took her a lot of work

01:20:22to make me fall in love

01:20:23with cauliflower.

01:20:24She finally got it

01:20:25and today it's something

01:20:26that fascinates me.

01:20:27I'm going to make a tempura

01:20:28with this.

01:20:29I don't want it to happen

01:20:30to me like with the romanejo

01:20:31that all of a sudden

01:20:32it got stuck in there.

01:20:33Exactly.

01:20:34Don't think that a minimum,

01:20:36let's say,

01:20:37because of the fibers on the outside,

01:20:38just a little bit.

01:20:39Because when things are cooked

01:20:40or you give them temperature,

01:20:42they change texture.

01:20:44Yes.

01:20:45So, I'm just telling you.

01:20:46Dear Toño,

01:20:47having you close

01:20:48is really a real pleasure.

01:20:51We're great.

01:20:52Thank you, chef.

01:20:53It's flavor,

01:20:54coherence,

01:20:56and plating.

01:20:57Yes.

01:20:58Done.

01:20:59Thank you, chef.

01:21:00With everything.

01:21:01It smells delicious.

01:21:02Thank you.

01:21:03Today I'm going to go

01:21:04to a fine minimalism.

01:21:17Minat.

01:21:18Hello, Chef Belén.

01:21:19Karma brings us together again.

01:21:21That's right.

01:21:22Because I'm behind those earrings.

01:21:23Together again.

01:21:24I'm going to give them to Chef Belén.

01:21:26Because the truth is

01:21:27I see them

01:21:28and I think of her.

01:21:30I'm making a butternut cream.

01:21:32Some goat cheese medallions

01:21:34with nuts.

01:21:36And I'm going to fry them

01:21:37so they're toasted.

01:21:39Fried.

01:21:40So it's a breaded cheese

01:21:41with nuts

01:21:42and deep-fried.

01:21:43Deep-fried.

01:21:44Yes.

01:21:45Deep-fried.

01:21:46Okay.

01:21:47I think Natalia

01:21:48has something

01:21:49that's organized.

01:21:51She's sure of what she's doing.

01:21:53I really liked that, Natalia.

01:21:55That's a texture.

01:21:57Yes, I'm going to have

01:21:58the texture of the cream

01:21:59and I'm going to put

01:22:00some pumpkins

01:22:02that are going to be

01:22:03more complete.

01:22:04So they feel

01:22:05like pumpkin pieces.

01:22:06Ah, with pumpkin pieces

01:22:07that you're going to cook

01:22:08separately.

01:22:09How?

01:22:10In the oven.

01:22:11Okay.

01:22:12Okay.

01:22:13Maybe she's imagining

01:22:14the flavor

01:22:15with everything I'm doing.

01:22:16And the truth is

01:22:17that it does stress me out.

01:22:18The nuggets.

01:22:19Uh-huh.

01:22:20Can you imagine

01:22:21these nuggets

01:22:22like caramelized

01:22:23and a little touch on top?

01:22:25A little foam of something

01:22:27too.

01:22:28Okay.

01:22:29They're ideas

01:22:30that you throw

01:22:31into the wind.

01:22:32There, there they go.

01:22:33There, there.

01:22:35Everything she says

01:22:36works,

01:22:37but Natalia

01:22:38apparently

01:22:39leaves her

01:22:40more confused.

01:22:42Tampoco es bueno

01:22:43cuando ya tienes una idea

01:22:44cambiar a la mitad.

01:22:46Si tú te sientes cómoda

01:22:47con esto, adelante.

01:22:49Porque cuando uno

01:22:50tiene confianza,

01:22:51las cosas salen mejor.

01:22:52Okay.

01:22:53Okay?

01:22:54Bueno, mucha suerte.

01:22:55Sigo esperando

01:22:56esos aretes.

01:22:57Sí, Chef Belen,

01:22:58muchas gracias.

01:22:59Bye.

01:23:00Ay, ya me puse nerviosa.

01:23:01Siento que me desequilibró

01:23:03un poco

01:23:04la visita de Chef Belen.

01:23:05Au!

01:23:07Para adentro, venga.

01:23:08Suelta ahí, papá.

01:23:09Suelta.

01:23:10Para mi comadre Patty.

01:23:11Esto va dedicado.

01:23:12¿Qué chile le puso?

01:23:13Es que le echó habanero.

01:23:14Ah.

01:23:15Y se lo tiró así.

01:23:16Mmm.

01:23:17Chile como pega el c...

01:23:18Es que el habanero

01:23:19es bien poquito.

01:23:20Y él se lo echó así.

01:23:21Y que dice,

01:23:22como Patty lo hace.

01:23:23Galeano,

01:23:24sácalo.

01:23:25¡Sácalo!

01:23:26¡Vamos!

01:23:27¡Vamos!

01:23:28¡Vamos!

01:23:29¡Vamos!

01:23:30¡Vamos!

01:23:31¡Vamos!

01:23:32¡Vamos!

01:23:33¡Vamos!

01:23:34¡Vamos!

01:23:35¡Vamos!

01:23:36¡Vamos!

01:23:37¡Vamos!

01:23:38¡Vamos!

01:23:39¡Vamos!

01:23:40El habanero

01:23:41es un pedacito chiquito

01:23:42porque es muy picoso.

01:23:43Se le va a derretir.

01:23:44Espero que no.

01:23:45No.

01:23:46Espero que no.

01:23:47Pero yo lo pondría

01:23:48en fritura más profunda.

01:23:49Lo que sí creo

01:23:50es que los dejó

01:23:51muy abiertos.

01:23:52Yo lo pasaría

01:23:53por huevito y pan.

01:23:54Amiga,

01:23:55confía en ti.

01:23:56Cuando uno duda

01:23:57de si puede o no,

01:23:58ahí es cuando

01:23:59viene el problema.

01:24:00¡Vamos!

01:24:01¡Vamos!

01:24:02¡Vamos!

01:24:03¡Vamos!

01:24:04¡Vamos!

01:24:05¡Vamos!

01:24:06¡Vamos!

01:24:07¡Vamos!

01:24:08¿Cada vez lo que te digo?

01:24:09Hoy se está deshaciendo,

01:24:10obvio.

01:24:11Tú estás tomando clase,

01:24:12tú estás practicando,

01:24:13entonces tú ya tú sabes.

01:24:14¡Natalia!

01:24:15¿Qué?

01:24:16Haz el queso

01:24:17en fritura profunda.

01:24:18Ponle huevito y panco,

01:24:19huevito y panco.

01:24:20Ay, Dios mío,

01:24:21me empieza a entrar

01:24:22mucho estrés.

01:24:23Sí, las bolitas

01:24:24de queso

01:24:25están bien.

01:24:26¿Qué?

01:24:27¿Qué?

01:24:28¿Qué?

01:24:29¿Qué?

01:24:30¿Qué?

01:24:31¿Qué?

01:24:32¿Qué?

01:24:33¿Qué?

01:24:34¿Qué?

01:24:35¿Qué?

01:24:36¿Qué?

01:24:37Sí, las bolitas

01:24:38de queso de cabra.

01:24:39Y decido

01:24:40que voy a dejar

01:24:41el queso fresco

01:24:42con las nueces doraditas,

01:24:43pero bien bonito

01:24:44y bien empanizado

01:24:45en nuez

01:24:46para que tenga

01:24:47esa textura

01:24:48y esa crocancia.

01:24:49Pero yo voy a usar

01:24:50a la fritura así.

01:24:51Yo también.

01:24:52La otra.

01:24:53Fritura profunda.

01:24:54Es lo que te digo.

01:24:55La máquina.

01:24:56Y es lo que se le dore

01:24:57para afuera.

01:24:58Y ahí lo meto

01:24:59y lo saco.

01:25:00Sí,

01:25:01estamos desde

01:25:02la cava sufriendo

01:25:03porque Natalia

01:25:04no está logrando

01:25:05compactar el queso

01:25:06con la nuez,

01:25:07pero se está abriendo.

01:25:08No está quedando.

01:25:09Cuánta cosa.

01:25:10Cuánta cosa.

01:25:11Saco toda mi energía,

01:25:12saco,

01:25:13le pongo

01:25:14todo el corazón

01:25:15porque la adrenalina

01:25:16lo pone a uno

01:25:17a mil por hora

01:25:18y dicen

01:25:19go,

01:25:20y corre,

01:25:21y ven,

01:25:22y ven,

01:25:23y ven,

01:25:24y la cabeza

01:25:25no para.

01:25:26¿Qué?

01:25:27¿Qué?

01:25:28¿Qué?

01:25:29¿Qué?

01:25:30¿Qué?

01:25:31¿Qué?

01:25:32¿Qué?

01:25:33¿Qué?

01:25:34¿Qué?

01:25:35¡Ay!

01:25:36¿Qué?

01:25:37¿Qué?

01:25:38¿Qué?

01:25:39¿Qué?

01:25:43¿Y qué es eso, ne?

01:25:47No se pero se ve asqueroso.

01:25:48Ve a Galeano

01:25:49muy preocupado,

01:25:50agotado también,

01:25:51muy cansado.

01:25:52¡Ay, su.

01:25:54Y ese cansancio

01:25:55también puede

01:25:56jugar en contra.

01:26:01No le falta.

01:26:05Everyone has nerves, so in my life I've also had a lot of nerves on several occasions, but it's part of the human being, it's normal.

01:26:13I always lose my tongue!

01:26:16Gary, I see him very overwhelmed, very distressed, very stressed. I see that the carrots are burning and it worries me.

01:26:27They are nerves that do not paralyze me, they just make me go forward, but it is a little nervous for the time above.

01:26:35I'm going to win.

01:26:49Definitely the nerves are right now in everyone, especially those who are fighting to win that third round in the semifinals.

01:26:56They say that everything is in the details, and the truth is that I have learned that all flavors add up.

01:27:17Guys, five minutes!

01:27:26Remember, the judges asked for textures, flavors, good plating.

01:27:35I'm going to dedicate these last five minutes to make it look as good as possible.

01:27:39Nati, how many textures do you have?

01:27:43At least three, at least.

01:27:45Among other textures that I'm going to have, it's going to be the crunch of the nuts, the caramelization of the nuggets.

01:27:53I'm also going to have the cheese, the cream, the whole pieces of pumpkin.

01:27:58The chili foam, I think there are several textures.

01:28:04I'm worried.

01:28:06There is very little time left, all that has us in the cage with a lot of stress.

01:28:10There are four minutes left.

01:28:16Galeano, are you already plating?

01:28:17No.

01:28:18No?

01:28:19No.

01:28:20And when are you going to do it?

01:28:24One runs and runs and runs, the cream, the pickle, the tempura, the temperature of the oil, the water, the whitening.

01:28:31There are too many things.

01:28:32Oh, there's a lot of stress.

01:28:34Gary, what are you missing?

01:28:36Plating.

01:28:37Everyone.

01:28:38You need to plate.

01:28:39Remember what they always say, that they go super well and then in the end they run out of time and they can't present a nice plate like that, well plated.

01:28:49And that counts a lot right now.

01:28:52I choose the white plate so that all the products stand out.

01:28:56I think this challenge is really generating something that I had not seen before in Top Chef VIP.

01:29:01The nerves are full outside, but also inside.

01:29:09I don't know, Gary is a little stressed.

01:29:11Well, a lot of stress since he started.

01:29:17I think I'm going to win.

01:29:18I'm going to win.

01:29:19I'm going to win.

01:29:20I'm going to win.

01:29:21I'm going to win.

01:29:22I'm going to win.

01:29:34I don't know, Gary is a little stressed.

01:29:36Well, a lot of stress since he started.

01:29:39I insist, they are nerves that drive you to do better things.

01:29:44I really love all the preparation I'm doing.

01:29:48I achieve it with the butter, with the oil, with the rosemary and with the piece of habanero pepper.

01:29:54And I do it like that.

01:29:55Finally.

01:30:04Two minutes.

01:30:13All their stress I bring it too right now.

01:30:15It's not that you get stressed, but you don't want everything to go well.

01:30:19Galeano, I can't see something already armed.

01:30:26Vinegar.

01:30:28I'm not plating well and I don't like how it's looking.

01:30:30And I change it and suddenly I say, wow, that's good.

01:30:37I came up with the idea of making a chili foam just to give it a different touch to the sweetness of the pumpkin.

01:30:44One minute, girls.

01:30:45One minute, girls.

01:30:46One minute, girls.

01:30:47One minute, girls.

01:30:49One minute, girls.

01:30:52One minute, girls.

01:31:02At this point, we're recruiting Rachiano Alvarez for the supper table team.

01:31:08The team is called so to come in here…

01:31:10What I want to do in the center is the thick stem of the cauliflower goes in the center

01:31:17with a flower.

01:31:18I think the plating is divine.

01:31:19Ten, nine.

01:31:20Slowly, Carmen.

01:31:21Carmen.

01:31:22That's what I'm telling you, Galeano.

01:31:23Seven, six, five.

01:31:24In septum.

01:31:25Four, three, two, one.

01:31:26Hands up.

01:31:45Oh, I'm nervous.

01:31:54What did they say?

01:31:55Thank you.

01:31:56Attention, family.

01:31:57Let's go for the third cube for the semi-final.

01:32:06Bravo!

01:32:08What a stress.

01:32:10Bravo, you stressed.

01:32:11Huh?

01:32:12You stressed, baby.

01:32:13No, it's just that a sauce didn't come out the way I wanted it,

01:32:17so I had to make it again.

01:32:18I could win because I'm fulfilling the challenge with the textures

01:32:21and because it's extremely delicious.

01:32:24He has talent, he knows how to cook, he has flavor, he has technique.

01:32:27But I didn't deep-fry it.

01:32:29I liked it more like this, fresh, but with the golden nuts in the oven.

01:32:34I think the texture challenge is fulfilled.

01:32:37I have different types of textures.

01:32:40I have a lot of flavors in this cream.

01:32:43Delicious.

01:32:44Yes, this is...

01:32:45Cauliflower.

01:32:47Cauliflower, a cauliflower cream with curry.

01:32:50There goes cauliflower, potatoes, onions.

01:32:52I feel like I'm missing three or four things that I could have added

01:32:56to suddenly enhance the flavors a little more or something like that,

01:32:58but in general I'm pretty happy with it.

01:33:00Galeano, Gary, Natalia, come please,

01:33:03because the time has come for the demonstration.

01:33:05Let's go!

01:33:07Here you go, honey.

01:33:08Thank you.

01:33:09Thank you very much.

01:33:10Well, the possibilities I have of staying in the semi-final,

01:33:14well, I don't know.

01:33:16I want to believe that yes.

01:33:17Right now the competition got harder,

01:33:19but I feel like I have everything to get there.

01:33:23A challenge that some of you will get the third place

01:33:28for the semi-final.

01:33:30Chips.

01:33:31Who do we start this tasting with?

01:33:34Gary, please come in.

01:33:37Let's go, Gary, let's go!

01:33:39I really thought Gary's dish was very tasty.

01:33:42We were paying a lot of attention to the way he was doing it,

01:33:46what he was mixing.

01:33:48Name and what did you prepare?

01:33:52I put passion in the dish,

01:33:54because beyond the cordia that I put in,

01:33:57I think I put a lot of passion in this dish.

01:33:59It's a dish that whenever I go to a restaurant,

01:34:02I love the filet de mignon, the omelette.

01:34:08Gary, my brother, has had a bit of a complicated day today.

01:34:12He's nervous, he's a little out of place.

01:34:16There's a sauce, and there are two creamy ones,

01:34:19plus the other texture of the vegetables,

01:34:21which I also risked making a barbecue.

01:34:23The plating, I felt it a little rough.

01:34:27I would have liked a bigger plate.

01:34:30The sauce below is a bordelaise based on red wine,

01:34:34mushrooms, garlic,

01:34:37and the most important thing in the bordelaise is the tuétano.

01:34:39I see Gary's dish with that beautiful cut of meat,

01:34:44and I wonder,

01:34:45and I must have put some protein in my preparation.

01:34:48What I did was reduce all of that,

01:34:50and then strain it,

01:34:52and add a beef broth that was potentiated,

01:34:57and then make that sauce.

01:34:59The crunchy ones are chayotes with a beef puree,

01:35:03and in the end, I dedicated myself to the lomillo.

01:35:06I sealed it, and after five minutes, I started to hydrate it.

01:35:11That's it.

01:35:12Christmas!

01:35:14You know what's coming.

01:35:19Look, I think that Gary's dish,

01:35:20in terms of flavor, technique, and everything,

01:35:23was very cool.

01:35:24It's just that, well, yes,

01:35:25the truth is, the plating,

01:35:26I think the nerves won it over a bit,

01:35:30and it didn't look as pretty.

01:35:32Well, you have a lot of textures in your dish.

01:35:37The crunchiness, the creaminess.

01:35:41This, which is also creamy,

01:35:42but also has a bit of texture.

01:35:44The chicharro.

01:35:45Yes.

01:35:45The color is very pretty.

01:35:48The thing here, dear Gary,

01:35:50the sauce is a bit opaque.

01:35:54We always need to strain the sauce

01:35:56because your sauce is lumpy.

01:35:58Did you strain it?

01:35:58Did you go through a lot?

01:36:00I strained it twice.

01:36:01Well, because of the fine strainer.

01:36:03I strained it twice, actually.

01:36:05Well, I feel it a bit lumpy.

01:36:08Gary is defending his dish.

01:36:09Yes, I strained it, and I didn't strain it once,

01:36:11I strained it twice.

01:36:13It's a good thing, the cubes.

01:36:16The truth is, they're wonderful if no one uses them.

01:36:19It's a good idea, the chayote,

01:36:20but if you get any of these fried,

01:36:24if it's too fried, it gets bitter.

01:36:27The dish is very bitter.

01:36:35It's a good idea, the chayote,

01:36:36but if you get any of these fried,

01:36:40if it's too fried, it gets bitter.

01:36:43The dish is very bitter.

01:36:45Maybe he found some burned chayote.

01:36:47But the challenge is done,

01:36:49because you did everything very well, the textures,

01:36:53and we hope you can breathe now,

01:36:54because you were very nervous.

01:36:56Yes, yes, but it was achieved, thank God.

01:36:59Very good.

01:36:59Thank you, chef.

01:37:00I made the bordelaise the way it's done.

01:37:02I'm giving it everything I can,

01:37:04and something always comes out.

01:37:07It has robust flavors.

01:37:09Yes, the bordelaise is usually like that.

01:37:12Everything, I mean, I've tried everything,

01:37:13I agree with Belén that the bordelaise sauce is lumpy.

01:37:18The cubio was a huge success.

01:37:21There's a bitterness that must have been by accident,

01:37:25or I don't know,

01:37:27but the bitterness with the meat,

01:37:29with the bordelaise, all together,

01:37:32it works like a great dish from 1998.

01:37:37I think it's a dish that needs some kind of purification,

01:37:41it needs to be finer, something that's not lumpy,

01:37:44but the flavors are from a welcoming dish,

01:37:48very comforting,

01:37:51and I think you did the meat wonderfully well.

01:37:53I didn't understand Toño's comment

01:37:55that it's a dish from 1998.

01:37:57For me, it's a delicious, delicious dish,

01:37:59and with what they asked for.

01:38:02I don't understand.

01:38:04The plating is very grotesque, the sauce didn't color it.

01:38:07I think it's well done.

01:38:09The way the meat was cooked.

01:38:11I feel like the sauce has a great flavor and texture.

01:38:15I didn't feel the lumps.

01:38:17You chose a good color for the dish,

01:38:19which is a white dish,

01:38:20so that everything stands out in the dish,

01:38:22but it's very small.

01:38:24I used that small dish because that's how they served it to me when I ate it.

01:38:27So it's bigger, it'll give you more space,

01:38:29and it'll have better visibility, your meat, okay?

01:38:31Perfect.

01:38:32Thank you, Gary.

01:38:33Thank you, Chef.

01:38:35I don't know what I'm going to get today

01:38:36because some said it was lumpy and others said it wasn't,

01:38:39and others said it was, and others said it was here, and others said it was there.

01:38:42It's exhausting to hear so many criticisms,

01:38:45and so many criticisms, and so many criticisms,

01:38:47when I had already made this dish.

01:38:50So, I'm wrong again.

01:38:52Natalia, come on in, please.

01:38:56Friends, I'm so excited.

01:38:57This is my first and last chance

01:38:59to take that third glass to the semifinal.

01:39:03I have to surprise the chefs.

01:39:04Good evening, Chefs.

01:39:06Good evening.

01:39:06When I put the foam on and I see that it's perfect...

01:39:10Super.

01:39:11Oh, my soul is at rest, I swear.

01:39:14You have no idea how good I felt.

01:39:16Perfect.

01:39:17Oh, look how beautiful.

01:39:18Go for it.

01:39:19Go for it.

01:39:21Damn mole.

01:39:23Well, I'll tell you, I put a lot of effort into this dish.

01:39:33I put it like this because

01:39:35when I left the competition,

01:39:36and I was in my sad moment,

01:39:39I told my mom how I really wanted to be there.

01:39:42And my mom told me,

01:39:44well, then stick to what you want.

01:39:46That's why I wanted to put it like this.

01:39:47I think we should stick to doing things,

01:39:51and not to people.

01:39:52That's very important.

01:39:53Ah, good.

01:39:54The pumpkin cream looks so good.

01:39:57With the cheese.

01:39:59Well, this is a butternut cream.

01:40:02Butternut squash.

01:40:04It's a pumpkin cream.

01:40:06It has pumpkin cream,

01:40:08it has the foam,

01:40:10I made the foam out of chilies,

01:40:11so that it gives a contrast of sweetness with the chili.

01:40:14It has the caramelization of the nuggets.

01:40:17It has the goat cheese medallions

01:40:19with a crunch of nuts that I put in the oven.

01:40:26Oh, he's delighted, Toño.

01:40:28He loved his cream soup.

01:40:32The goat cheese and the pumpkin are a wonderful combination.

01:40:36I put a little bit of pumpkin in the oven,

01:40:39and I turned it into a flower,

01:40:41which is on the top.

01:40:44And, oh!

01:40:46Thank you.

01:40:50Don't cry, Toño.

01:40:51When the chef tasted it, wow!

01:40:55I said, what happened to him?

01:40:57Chef Toño's reaction worries me a lot,

01:41:00because I really don't know what he's thinking

01:41:03or what's going on with him.

01:41:15What's wrong?

01:41:17Chef Toño shrinks,

01:41:22but at the same time, he expands emotionally.

01:41:25And, obviously, this dish affects him.

01:41:55Thank you, chef.

01:42:16Wow.

01:42:26No, please.

01:42:36Don't take anything else.

01:42:40Thank you, chef.

01:42:42Touching Chef Toño's heart in a way I never imagined,

01:42:47with today's dish, wow!

01:42:50I think I feel...

01:42:54very flattered.

01:42:56Oh, my God, how beautiful.

01:42:58Well, Natalia, my life is petrified.

01:43:02We are all moved by Chef Toño's reaction

01:43:06to Natalia's dish.

01:43:08We had never experienced something like this

01:43:10in Top Chef.

01:43:11Really, the most beautiful thing about cooking is this.

01:43:14I mean, it takes you to moments in your life

01:43:16through the flavors, and that's wonderful.

01:43:20I think you made a great dish.

01:43:23I love the creaminess it has.

01:43:27That you used goat cheese,

01:43:28that you took the time to add the nuts.

01:43:31I like the textures that you felt inside.

01:43:34You worked on two textures, too,

01:43:36of the zucchini, right?

01:43:39I also really liked the texture

01:43:40that you achieved with the siphon.

01:43:42Natalia's dish is a very fine dish,

01:43:45a dish that looked like you wanted to eat it.

01:43:48Good color, texture.

01:43:51Well, Natalia, today has been the day

01:43:53that I've seen two men cry,

01:43:55and that doesn't make them less men,

01:43:57it makes them more men.

01:43:59And I identify with it a lot.

01:44:05Toño transmitted a lot of things to you.

01:44:08That's the beautiful thing, the taste memories, right?

01:44:11Our stomach is our second brain.

01:44:17I really like the pumpkin cream from Castilla.

01:44:20You have a lot of textures involved here,

01:44:23which is very good.

01:44:24It envelops the whole palate, this cream.

01:44:28However, maybe a touch,

01:44:29even if you have a little herb here,

01:44:31something fresh, whenever it accompanies us,

01:44:33it would be super cool.

01:44:35But you did a very good job,

01:44:36in addition to making Toño cry.

01:44:38You can go to your station.

01:44:39Thank you very much.

01:44:40Thank you, Chef Toño.

01:44:41Thank you, Chef Tina.

01:44:45Bravo!

01:44:49Natalia, knowing the dynamics of the show,

01:44:53and having weeks and weeks and weeks ahead,

01:44:55has prepared like a beast

01:44:57and comes with all the weapons

01:44:58and all the tools to destroy us all.

01:45:01So, well, nothing, we'll have to keep fighting.

01:45:06I think Natalia had a plus today

01:45:08in touching Toño's heart with that dish

01:45:11and very good for her.

01:45:13But the truth is that I feel very proud of my dish too.

01:45:17Galeano.

01:45:20Galeano's dish, the truth is that it looks like a very modern dish,

01:45:24very deconstructed, with different cuts,

01:45:28different moments, salsa there and there.

01:45:31I find what he presents interesting.

01:45:33The dish is called, and today with this dish

01:45:37I finish closing the circle,

01:45:39it's called Mariluz's cauliflower.

01:45:41Mariluz.

01:46:11It's a mayonnaise that she made, very creamy,

01:46:13and she started mixing the mayonnaise with the cauliflower.

01:46:15Well, and from there I got a taste for the cauliflower.

01:46:18I want to do this tribute to my mother.

01:46:20It's a dish, I feel, that's rich,

01:46:22with texture, with a good presentation,

01:46:24with a little touch there, minimal, taking care of the details.

01:46:27What is that?

01:46:29Is it serious?

01:46:31Salomón, is it serious?

01:46:33No, I kind of saw it was the dish.

01:46:37Look at the face.

01:46:38Is it serious?

01:46:40Galeano's dish is embarrassing.

01:46:42The masacote, that black thing he presented,

01:46:44I don't know what it was, I never knew what it was.

01:46:46It's a cauliflower in four textures,

01:46:48there's tempura, there's pickled,

01:46:50there's cream, and there's roast.

01:46:52The center, the stem,

01:46:54the stem of the cauliflower, I cut it,

01:46:56and in fact, the tempura too,

01:46:59which is made with a black tempura,

01:47:01are also thick stems,

01:47:03it's not, let's say, it's not the flower.

01:47:05I said, no, I'm going to do something,

01:47:08something beautiful, sophisticated.

01:47:11No, very sophisticated, no.

01:47:22I said, no, I'm going to do something,

01:47:25something beautiful, sophisticated.

01:47:28No, very sophisticated, no.

01:47:31Sophisticated.

01:47:33No, sophisticated is not enough.

01:47:35Look at the face.

01:47:38I didn't understand anything.

01:47:40I don't know what happened,

01:47:42but Galeano's dish,

01:47:44for me, doesn't go anywhere.

01:47:47I'm sorry.

01:47:48Here's cauliflower, in this puree.

01:47:50Yes, yes, yes, yes,

01:47:51the cream is cauliflower with curry,

01:47:53it has creole potatoes,

01:47:55it has a little bit,

01:47:56I wanted to make another tribute

01:47:58to my dear Patti with habanero chili,

01:48:01and it has curry, my spices,

01:48:03my roll, a little bit,

01:48:04you already know where.

01:48:07I don't know how he's going to make

01:48:09so many different preparations

01:48:11integrate into one dish.

01:48:13That's what I don't understand about his preparation.

01:48:16Well, Galeano,

01:48:17I like to see that sophisticated Galeano,

01:48:19you can tell he put love into that dish.

01:48:22Delicacy, subtlety,

01:48:25in the presentation and in the assembly.

01:48:28I also like a lot

01:48:30the coloration of your dish,

01:48:32it's very delicate.

01:48:34I saw more like avant-garde, right?

01:48:37I mean, right?

01:48:39Well, no.

01:48:40It's a dish that technically,

01:48:43really, it's something that sounds

01:48:45super complicated.

01:48:47From a single piece,

01:48:49he made all the textures,

01:48:51and this piece was a cauliflower.

01:48:54But I do feel that your dish

01:48:56lacks flavor.

01:48:58I think you worked on flavors

01:49:00very light, very flat,

01:49:03and I would have liked to find

01:49:05a little more flavor in the tempura,

01:49:08to separate a little from the puree,

01:49:11for example.

01:49:12The puree has a little curry,

01:49:13that's what's most powerful.

01:49:15You don't need that punch,

01:49:17or something that the flavor,

01:49:19that all together also

01:49:21gives me more power.

01:49:23Okay?

01:49:24Thank you, chef.

01:49:25They tell me it lacks a little punch.

01:49:28A little more.

01:49:29I have to add.

01:49:30It's okay to work on different textures

01:49:32of the same ingredient,

01:49:33but there has to be a coherence.

01:49:35I mean, a stew with curry,

01:49:38but with tempura.

01:49:39I mean, for me there has to be

01:49:41a certain sanity,

01:49:43so to speak, in some way.

01:49:45I'm a fan of cauliflower.

01:49:47I know you have a lot of heritage

01:49:49for your closeness to Africa,

01:49:51but you're more Spanish than African.

01:49:53And I think that if you stick

01:49:56a little more to your origins,

01:49:58you could achieve wonderful things.

01:50:00I think you should stick

01:50:01to what you are,

01:50:02to your origin,

01:50:03to what you know,

01:50:04to what you know.

01:50:06But good handling of all the techniques

01:50:08to make the different textures.

01:50:10Thank you, chef.

01:50:11I see Galeano's face too,

01:50:13that he worries even more.

01:50:15I see more reflected that fatigue,

01:50:17that exhaustion,

01:50:19and also a little sadness.

01:50:22You know what, my Galeano?

01:50:23I think you just invented

01:50:24a cauliflower mustard.

01:50:26Listen to what I'm going to tell you.

01:50:28I invite you to make,

01:50:30to invent a hot dog,

01:50:32or a pancho,

01:50:34or a cauliflower mustard,

01:50:36and replace it with this.

01:50:39The rest, I totally agree

01:50:40with my colleagues,

01:50:42but I think you just invented

01:50:43something here

01:50:45that can be worked on

01:50:46for future dishes.

01:50:48Thank you, brother.

01:50:49Thank you, chef.

01:50:51I think that since they gave me

01:50:53a little bit of a hard time,

01:50:54and they see me a little bit

01:50:56and they say,

01:50:57well, let's give him a good comment,

01:50:58but Chef Toño tells me

01:50:59that he thinks I invented

01:51:01a kind of vegetarian mustard

01:51:03of Galeano cauliflower

01:51:04with my face like this.

01:51:06It's time for the chefs

01:51:08to decide who will be

01:51:10the third place

01:51:12for this grand semifinal.

01:51:14Chefs, please come forward.

01:51:18I'm going to stick with mine.

01:51:20I know I gave a very good dish,

01:51:22a dish at the level of Top Chef,

01:51:24with everything I did,

01:51:25and I'm going to stick with that.

01:51:26They made textures,

01:51:27more than one, two and three,

01:51:29but there's only one winner here.

01:51:32Well, rather,

01:51:34only one winner.

01:51:41I think you understood this challenge very well.

01:51:44It's not at this level yet,

01:51:47in which nothing is missing.

01:51:49You all had details,

01:51:51I'm sorry.

01:51:53Well, I want to congratulate my partner,

01:51:55because you all finished the challenge,

01:51:57and it's difficult.

01:51:58I want to enter the semifinal,

01:51:59I want to enter the semifinal.

01:52:00Galeano's ideas were very good,

01:52:02for example.

01:52:03Yes.

01:52:04It's a matter of having more intimacy

01:52:06with the ingredient itself.

01:52:08I think what he missed

01:52:09is not so much flavor.

01:52:11I think he took a risk.

01:52:15The idea was very good.

01:52:16The problem is that Galeano

01:52:17always experiences important challenges.

01:52:20Experience it at home,

01:52:21not in a challenge like this.

01:52:23I'm not going to win here.

01:52:25The best dish,

01:52:26and I'm not going to have the third cup.

01:52:28I know.

01:52:29And Natalia, what did you think?

01:52:31Well, did it make you cry?

01:52:32Yes, it did.

01:52:33Dear Toño.

01:52:34I got a very sensitive vibe,

01:52:36which I appreciate in life,

01:52:39but, let's say,

01:52:40going back to the dish,

01:52:41I do think it's a little bit salty,

01:52:44but I'm going to apologize.

01:52:48It was a moment...

01:52:50Of catharsis.

01:52:51God gave it to me.

01:52:52Yes, very nice.

01:52:53And I'm glad you got it, Toño.

01:52:54That's the most important thing.

01:52:56I think the winning dish

01:52:58is Natalia's dish.

01:53:00But the judges can surprise us.

01:53:03And it may be that this cup

01:53:06goes to Gary.

01:53:08I loved Natalia's dish

01:53:09because of the texture,

01:53:10the cream,

01:53:11the two textures,

01:53:12the creaminess,

01:53:13the color.

01:53:14Yes.

01:53:15The product really stood out,

01:53:17and that's reflected in the dish.

01:53:19And Gary,

01:53:20who is giving it his all,

01:53:22as we say in Mexico,

01:53:23all the meat, the grill.

01:53:24Yes, he is.

01:53:25He is giving it his all.

01:53:27He always stays there a little bit,

01:53:30but he limits himself sometimes.

01:53:32We are clear.

01:53:33We have the third semifinalist.

01:53:35Yes, the third semifinalist is here.

01:53:39We have him.

01:53:40Let's go there.

01:53:41Let's tell him.

01:53:42Let's tell him now.

01:53:44To be honest,

01:53:45I don't know if I can take this cup today.

01:53:55The judges come out

01:53:56to give the verdict

01:53:57of much better humor

01:53:58than in the previous challenge.

01:53:59Chefs,

01:54:00who has won

01:54:01that third cup

01:54:03for the semifinal?

01:54:10Natalia?

01:54:12To enter the cage

01:54:13with the triumph in hand.

01:54:15Guys,

01:54:16I'm very proud of you.

01:54:18Well-done dishes,

01:54:20with good technique,

01:54:22good finish,

01:54:23beautiful plating,

01:54:25with texture,

01:54:26as we asked for.

01:54:28So, congratulations.

01:54:35We have decided

01:54:36that the winner

01:54:37of the third cup

01:54:38for the semifinal

01:54:41is...

01:54:59We have decided

01:55:00that the winner

01:55:01of the third cup

01:55:02for the semifinal

01:55:04is...

01:55:06It's you, Natalia.

01:55:08It's you, Natalia.

01:55:20It's you.

01:55:27Natalia.

01:55:33Thank you, chefs.

01:55:34Thank you, thank you.

01:55:35I can't believe it.

01:55:38I can't believe it.

01:55:52This is happening.

01:55:54I can't believe it.

01:55:55The truth is,

01:55:56I was very confident

01:55:57that it would happen

01:55:58with my dish.

01:55:59I'm very happy for Natalia

01:56:00for her third cup.

01:56:01She deserves it.

01:56:04Natalia,

01:56:05I'm going to tell you something.

01:56:06I'm going to tell you something.

01:56:07What happened today,

01:56:08that moved me a lot,

01:56:10has to do with

01:56:11how I started,

01:56:13or how I was given

01:56:14the opportunity

01:56:15to work in the United States

01:56:17in a kitchen.

01:56:19There was a very strong competition

01:56:20among many of us

01:56:21who wanted

01:56:22a place

01:56:23in this kitchen,

01:56:24a high-end kitchen,

01:56:26a very well-known restaurant,

01:56:28and I remember

01:56:29that the pumpkin

01:56:31is the butternut squash.

01:56:33I mean, what is this?

01:56:35I've never seen it before.

01:56:36But in a test

01:56:38among many others,

01:56:39I only remember

01:56:41that I tasted it first

01:56:43to know what it was,

01:56:45and obviously,

01:56:46it moved me a lot,

01:56:47because it was a flavor

01:56:48that I had never tasted in my life,

01:56:49that I had never felt,

01:56:51something like a kiss

01:56:53from a woman

01:56:54that will never leave you.

01:56:55That's how I felt

01:56:56the first time I tasted

01:56:58that pumpkin cream

01:57:00from Castilla or Butternut Squash.

01:57:02I made it,

01:57:04and I remember that the chef

01:57:06tasted it

01:57:08and didn't need to tell me,

01:57:09Antonio, great job, man!

01:57:11Woo!

01:57:12You're in!

01:57:13He just tasted it,

01:57:16looked at me,

01:57:17and said,

01:57:18and he left.

01:57:19And I cried, you know?

01:57:22Because for us,

01:57:24it's not like we have

01:57:2670 opportunities,

01:57:28especially those of us

01:57:29who go to the United States

01:57:30to look for a better life,

01:57:33and I think

01:57:34the connection is so strong for me

01:57:36with that kiss I had

01:57:38from that pumpkin,

01:57:39that today it has me here

01:57:42with this great opportunity

01:57:43to be family

01:57:45and to belong to Top Chef VIP.

01:57:48That's why it moves me so much,

01:57:51and I thank you very much.

01:57:53Thank you, chef.

01:57:54Thank you so much.

01:57:59I think everyone,

01:58:00absolutely everyone,

01:58:01has tears in their eyes.

01:58:12Chef Toño,

01:58:13that story was very beautiful.

01:58:15My eyes are watering.

01:58:16Like you Mexicans say,

01:58:18my skin is turning red

01:58:20because I think everyone

01:58:21at some point in our careers

01:58:23has felt that.

01:58:24I really think

01:58:25tonight has been

01:58:26a night of many emotions.

01:58:28Guys, I congratulate you.

01:58:30I know what you're feeling

01:58:31right now.

01:58:32Nati, congratulations

01:58:33for that third place.

01:58:34Thank you.

01:58:35In the semifinals,

01:58:36you'll be accompanying

01:58:38Patti and David

01:58:40in La Cava tomorrow.

01:58:45The others,

01:58:46tomorrow,

01:58:47will have their last chance

01:58:49to qualify,

01:58:50but unfortunately,

01:58:52not everyone can make it,

01:58:55so we'll have to say goodbye.

01:58:59Guys, you can go rest.

01:59:01You deserve it.

01:59:02Really.

01:59:03Good night.

01:59:04Come to La Cava, please.

01:59:05Thank you.

01:59:06Thank you.

01:59:07Patti.

01:59:08Good job.

01:59:09Congratulations.

01:59:10Chef Toño,

01:59:11thank you so much

01:59:12for sharing that moment

01:59:13with us.

01:59:14Thank you.

01:59:15Thank you, really.

01:59:16Thank you, chef.

01:59:17Natalia,

01:59:18welcome,

01:59:19and your entry

01:59:20to the Empire of Evil

01:59:22is being rectified.

01:59:28Ah!

01:59:32You killed her!

01:59:33You killed her!

01:59:35To be honest,

01:59:36I'm devastated.

01:59:37Devastated.

01:59:39I've won!

01:59:40Congratulations.

01:59:41It's great.

01:59:43Ah!

01:59:47Congratulations.

01:59:50I'll get ready

01:59:51for the next day

01:59:53once again.

01:59:55There's still time,

01:59:56and just like I said today,

01:59:58I hope to have it,

01:59:59I hope to have it tomorrow as well.

02:00:04It's the last one,

02:00:05and we're off

02:00:06to the third winning bar.

02:00:07Maybe this last chance

02:00:09is what I need

02:00:11to get to the semifinals.

02:00:13We'll never leave!

02:00:14We'll never leave!

02:00:16We'll never leave!

02:00:18We'll never leave!

02:00:20We did it!

02:00:21Our heir has returned

02:00:23to the Empire of Evil!

02:00:24I told you,

02:00:25the Empire of Evil is coming in today.

02:00:27Cece, I'm not a blood pact.

02:00:28And if you don't come in

02:00:30with this triumph at the door,

02:00:31I'll annihilate you.

02:00:33The Empire of Evil

02:00:34is giving me my place.

02:00:36We're almost making a blood pact

02:00:38because you know

02:00:39I can be here

02:00:41and very strong.

02:00:43Tomorrow is the last chance

02:00:45to win

02:00:46the cup

02:00:47for the semifinals.

02:00:49I'll just base the page,

02:00:51focus on tomorrow,

02:00:53and do my best.

02:00:54Let's go!

02:00:55Let's go!

02:00:56Let's go!

02:00:57Let's go!

02:00:58Let's go!

02:00:59Let's go!

02:01:01Oh, man!

02:01:02This door to the semifinals

02:01:03is closing.

02:01:04And tomorrow,

02:01:05we'll live through

02:01:06difficult confrontations

02:01:07that will determine

02:01:08who makes it to the semifinals

02:01:10and who says goodbye

02:01:11to the competition

02:01:12being so close

02:01:13to the grand final.

02:01:16Today,

02:01:17the competition

02:01:18is with yourselves.

02:01:20This is a color of ants.

02:01:21I don't know if you understand me.

02:01:22Everything changed for me.

02:01:23Everything changed for me.

02:01:24Work on that dough

02:01:25so that it has a good texture.

02:01:26I need more salt.

02:01:28Time is not the problem.

02:01:29The problem is the participant.

02:01:31Everything I did was wrong.

02:01:32It feels very sandy.

02:01:34Lies!

02:01:35Talkative!

02:01:36It's a lack of attention

02:01:37that is quite severe

02:01:39and serious.

02:01:40Finally,

02:01:41we're in trouble, kid.

02:01:42The truth is,

02:01:43the challenge

02:01:44is not fulfilled.

02:01:45One less rival.

Category

Transcript

Recommended