Top Chef Vip 2024 Capítulo 57 Completo HD

  • 2 months ago
Top Chef Vip 2024 Capítulo 57 Completo HD
Transcript
00:00:00We are here with all the strength today to give it all, we are very tired at least me.
00:00:21Fourth day of the semifinals in Top Chef VIP, I'm exhausted.
00:00:25And today, beyond the fact that two musketeers
00:00:28and this period of evil are going on,
00:00:30I'm not interested.
00:00:31What I'm interested in is me going on.
00:00:34Nothing else.
00:00:35Participants, welcome to the most demanding kitchen
00:00:37on Hispanic television,
00:00:39the kitchen of Top Chef VIP,
00:00:41Porta del Mundo, the house of reality.
00:00:45We did well, as always.
00:00:47I come with the intention of moving forward
00:00:50in the competition.
00:00:52And well, let it be what God wants.
00:00:54There is very little left to know
00:00:56who will be the next or next Top Chef VIP.
00:00:59And that will be this Monday, July 29,
00:01:03in our grand final.
00:01:05I'm very tired.
00:01:06But nothing, let's give it our all.
00:01:11It is a day in which there is a lot of tension.
00:01:13Obviously, the semifinals are coming to an end.
00:01:16It is something that has always motivated us
00:01:18and we want to be in the final.
00:01:20But to get to the grand final,
00:01:22first you have to choose the last semifinalists.
00:01:27A very difficult decision
00:01:28that will take the maximum authority of this kitchen,
00:01:31the chefs Toño de Livier, Belén Alonso and Chef Tita.
00:01:37Realize that today we have
00:01:39not only this penultimate cube and the last cube,
00:01:44but it is also as if we had an elimination.
00:01:48Do you remember those eliminations?
00:01:50Well, today it feels the same.
00:01:52Alicia, how do you feel today,
00:01:55so close to the end of the competition?
00:01:57Happy, calm, grateful.
00:02:00And, of course, obviously,
00:02:02after all this time and so much effort,
00:02:04I would love to reach the final.
00:02:06Of course.
00:02:07Machado is going to fight three men today.
00:02:11This has been a very, very extreme competition.
00:02:15And, well, culinaryly, I feel that I have strengthened,
00:02:19that I have advanced.
00:02:20Child.
00:02:21Tell me.
00:02:22At this moment, being so few in the kitchen,
00:02:26what do you feel?
00:02:27I'm going to tell you the truth.
00:02:29I feel a lot of nostalgia.
00:02:31It's like you're moving away every day
00:02:34from the union of the teammates,
00:02:36from the union of the chefs.
00:02:38And I already feel the loneliness in my heart.
00:02:41It has been a very beautiful, very beautiful experience
00:02:44that I always carry in my heart.
00:02:46Really, yes.
00:02:47You know that there is very little left.
00:02:49On July 29, all this is over.
00:02:51So you feel like with that nostalgia,
00:02:54at least I do.
00:02:55It's just that the boy,
00:02:56even if he has the face of an a**hole,
00:02:58he's super good people.
00:02:59And he's like, tender.
00:03:01But he also has his rough side, huh?
00:03:03Galeano, you have fought tirelessly
00:03:07to achieve that quota for the semifinal.
00:03:10How do you feel now?
00:03:12Physically and mentally tired.
00:03:14Uh-huh.
00:03:15I had already noticed it mentally, Galeano.
00:03:17The truth is, since day two.
00:03:19But there is something very special.
00:03:20And it's that when you give the go and we start,
00:03:23it's strong.
00:03:24But that fatigue goes away
00:03:27during the 60 minutes that the test lasts.
00:03:30I love being in the kitchen,
00:03:32cooking, the challenge, running.
00:03:34But we are all very tired.
00:03:36After these intense days,
00:03:38I am very, very, very tired.
00:03:41I would love to win the place today.
00:03:44Gary, today everyone is going to fight for the semifinal.
00:03:49How are your emotions tonight?
00:03:51Calm.
00:03:52Yes?
00:03:53Super, super calm.
00:03:54Yesterday, yes, the truth,
00:03:55I did stress a lot.
00:03:56And I feel that it is also competitiveness.
00:03:58So I said,
00:04:00I'm not going to allow this to stress me.
00:04:02Well, no, yesterday I tried to relax a lot.
00:04:05Do, you know, my rituals.
00:04:07Talk to my mom, to God.
00:04:09And how to say, well,
00:04:10the three of us go together until the end.
00:04:12And if today I have to go,
00:04:14the truth is that I'm going to steal a few words from my dear Colonel.
00:04:18No one takes away the dancing.
00:04:19So I'm happy.
00:04:21And, well, no, to enjoy, to enjoy the kitchen.
00:04:24That's what it's for.
00:04:25Today I decide to have a very good attitude.
00:04:27Today I decide to cook with my heart.
00:04:30Today I decide to cook with good energy.
00:04:32And no one is going to take that away from me.
00:04:33Well, guys, we already have three semi-finalists.
00:04:37David, Paty, Natalia,
00:04:39who are happy, calm in the cava.
00:04:41To whom I send a giant kiss.
00:04:43How are you?
00:04:45You are beautiful.
00:04:46There are four more teammates left
00:04:48who today are debating in new challenges
00:04:50to get this turn to the semifinal.
00:04:52I see and perceive my teammates exhausted, tired.
00:04:57I think these moments are the ones that put you to the test
00:04:59and where you should have the best attitude.
00:05:01Many times it is complicated,
00:05:02but you have to get that energy out of you.
00:05:05Today the last three cubes will be defined for the semifinal.
00:05:10Unfortunately, that cook who does not qualify
00:05:13will automatically be out of the competition.
00:05:16The rules change.
00:05:18Today someone leaves,
00:05:20today he does not enter that longed-for semifinal.
00:05:24And, well, I just think about winning.
00:05:27Pay close attention to me.
00:05:29Pay close attention.
00:05:30Each of these three cubes will be disputed in a specific challenge.
00:05:35A cooking marathon that I warn you from now on
00:05:38will be very exhausting,
00:05:39so you have to have a lot of resistance,
00:05:41a lot of patience,
00:05:42a lot of tranquility,
00:05:43and a lot of concentration.
00:05:46I'm so nervous.
00:05:48Tonight is going to be a mess.
00:05:52You four are going to dispute the first cube of the night.
00:05:56The three who do not qualify will dispute the second cube.
00:06:00And the third challenge will be a duel for the last cube
00:06:04for the semifinal of this season.
00:06:07Wow, one cook wins one,
00:06:09and enters the cage.
00:06:11Second cook wins another,
00:06:13and also enters,
00:06:14and the last one.
00:06:15Oh my God.
00:06:17And after that,
00:06:18one of us leaves today.
00:06:21So guys,
00:06:22it's time to dispute the fourth pass for the semifinal.
00:06:29Oh my God.
00:06:34Chefs,
00:06:35what will this challenge consist of?
00:06:38As you can see,
00:06:39you will have to prepare a large plate
00:06:43where cheese is incorporated.
00:06:52Cheese! It's cheese!
00:06:55Wow!
00:06:56I love it.
00:06:57I love it. I'm fascinated by cheese.
00:06:59And well,
00:07:00let's see what we come up with.
00:07:02I feel comfortable with these cheeses.
00:07:03I think the cheeses are something international.
00:07:07You can incorporate one or two.
00:07:11But remember,
00:07:12it is to incorporate it into a dish that you are going to make.
00:07:16It can be sweet,
00:07:17or it can be salty.
00:07:19Oh, what a shame,
00:07:20because I have two delicious cheese recipes,
00:07:22but I already made them.
00:07:24Fried aubergines with mozzarella cheese.
00:07:26That would have been brutal.
00:07:29The first thing that comes to mind is something with pasta.
00:07:32I really like cheese and pasta.
00:07:34Well guys,
00:07:35you will have 60 minutes,
00:07:36and the market is open to make that spectacular recipe
00:07:40with this great variety of cheeses that you have here.
00:07:43I love almost all the cheeses.
00:07:46I love the cheeses.
00:07:47From the freshest to the most mature.
00:07:50I love that it's a cheese challenge.
00:07:52I think there are a thousand infinite possibilities
00:07:55of making dishes, sweet, salty,
00:07:57and of all kinds that my colleagues decide to create.
00:08:01They have to be smart,
00:08:03because there are some that have more salt.
00:08:05There are some that don't have salt.
00:08:07Acidity.
00:08:08There are cheeses that have an acidity
00:08:10that can kill a dish.
00:08:12When there is a cheese tasting,
00:08:13you always start with the softest
00:08:15until we get to the most intense.
00:08:17For example, a blue cheese is very elevated in flavors.
00:08:20Try the cheeses before you use them,
00:08:23because that's very important.
00:08:24And it's not good to mix several cheeses,
00:08:27because not all go with all.
00:08:29Coincidentally,
00:08:31today I come with
00:08:34Italy
00:08:36in my heart
00:08:39a thousand percent.
00:08:41Participants,
00:08:42you can go to your stations, please.
00:08:44I'm going to try to use
00:08:46one or two types of cheeses
00:08:48for the preparation.
00:08:49I already have the information,
00:08:51so I already know what I'm going to do.
00:08:53I'm going to give it my all
00:08:55for this challenge,
00:08:56because I don't want to cook twice.
00:09:14Ready?
00:09:15Yes.
00:09:16Sharpened?
00:09:18Very tasty!
00:09:21Let's cook!
00:09:26They give us the go,
00:09:28and I run like a beast to the market
00:09:30to do all my shopping.
00:09:44I bring some preparations,
00:09:46precisely some ravioli stuffed with
00:09:49burrata, buffalo,
00:09:50I see the cheese there.
00:09:52That cheese is mine,
00:09:53I love it.
00:09:54The burrata is also very glamorous,
00:09:56very nice.
00:09:57Yes.
00:10:00I decided to give a penis.
00:10:02I love the mouth penis,
00:10:04which is one of my favorites,
00:10:06but I want to put some meatballs
00:10:09with cheese.
00:10:12And I already know what I want to do,
00:10:14and it's going to be the last one.
00:10:16I choose the bear,
00:10:17who has been accompanying me
00:10:18all the way.
00:10:19The bear that I had never accompanied
00:10:21with cheese.
00:10:24Part of the bear is going to go
00:10:26with a mixture of cheese.
00:10:27In principle, what I have in mind
00:10:29is brie and Parmigiano.
00:10:32As always,
00:10:33as soon as I got that divine information,
00:10:36I got this chayote soup,
00:10:40which is one of my favorites.
00:10:41I hope machado does that.
00:10:43Yes, it's going to be ravioli.
00:10:44Ravioli is very good in sauce,
00:10:46four cheeses stuffed with some meat
00:10:49and another cheese,
00:10:50I don't know,
00:10:51and some crunch.
00:10:52I'm going to be a queen of ravioli.
00:11:01How do we go?
00:11:03One stays out there.
00:11:05There are four people there.
00:11:06Yes, of course, one stays out there.
00:11:09Yes.
00:11:27I have two things in mind.
00:11:28I make some meatballs
00:11:30with ground meat
00:11:33so that the penis has it in the mouth.
00:11:36So, I'm a little confused.
00:12:02She's much more connected to herself
00:12:05and I love that.
00:12:06I have an idea of some beautiful ravioli.
00:12:08Making the dough from scratch, I love it.
00:12:11Well, I invest more time
00:12:13in preparing the meatballs.
00:12:16But remember
00:12:17that the cheese has to be
00:12:19the protagonist of today.
00:12:24Gary, calm down.
00:12:26And smiling?
00:12:27Gary today has a different vibe.
00:12:32He looks more relaxed.
00:12:35I'm going to do it.
00:12:43So...
00:12:44I have a broth here.
00:12:45What broth?
00:12:46Chicken broth and vegetables
00:12:48where I'm going to hydrate the bear.
00:12:50With this chicken broth,
00:12:51I'm going to give it a very rich flavor
00:12:53and with the blue cheese,
00:12:54I'm going to boil the bear,
00:12:58I'm going to hydrate it with the cheese,
00:13:00I'm going to make a cream.
00:13:01Machado would say...
00:13:02Bear!
00:13:03Bear again!
00:13:05On the other hand,
00:13:06I'm going to use part of the bear
00:13:07to make some arancini.
00:13:08Like this, Galeano?
00:13:09Some arancini?
00:13:10Hey, Galeano, be careful with the arancini.
00:13:11I'm not going to make a ball like this.
00:13:12Remember the textures.
00:13:13You're going to make the arancini
00:13:14because you're going to prepare everything
00:13:15in one thing.
00:13:17I want to plate it
00:13:18as well as in a circle
00:13:20and inside that circle
00:13:21put the cream
00:13:22that will give it all the punch there.
00:13:24Wow, how delicious.
00:13:25And then on top
00:13:26I'm going to put
00:13:27the three balls of bear
00:13:28with some fried basil leaves.
00:13:31Remember the small size,
00:13:32because...
00:13:33No, no, no, no.
00:13:34No arancini.
00:13:35The size doesn't matter here.
00:13:36No arancini.
00:13:37Okay.
00:13:38Good luck, good luck.
00:13:39Thank you.
00:13:40Delicious, texture, flavor.
00:13:41Boom.
00:13:50Tell me, brother.
00:13:51I want you to try this.
00:13:52What are you doing?
00:13:53I'm going to smell it.
00:13:54No.
00:13:57Well, it's fine.
00:13:58What I don't like
00:13:59about Chef Toño
00:14:00is that he doesn't try it.
00:14:01This smells spectacular.
00:14:03He loved it.
00:14:04Well.
00:14:05There's a beautiful green
00:14:06that's called kale.
00:14:08Chopped.
00:14:09Chopped.
00:14:10Chopped.
00:14:11Whatever it is,
00:14:12whatever it's in the dessert.
00:14:13Did you get what I'm talking about?
00:14:14When Chef Toño gets closer
00:14:16and they're talking about the recipe,
00:14:18pretend that I'm
00:14:19in some kind of algebra class.
00:14:22I don't understand
00:14:23what you're doing, Gary.
00:14:25Too bad he can't do it either.
00:14:26Not yet.
00:14:27Are they chayotes?
00:14:29Chayote cream.
00:14:30No, no, no.
00:14:31I'd live eating chayote soup every day.
00:14:33Besides, it's a great product.
00:14:35It has many, many qualities.
00:14:37If you have kale,
00:14:38either fried or cooked,
00:14:41boiled,
00:14:42it's still inside.
00:14:43And with that,
00:14:44you roll cheese that melts.
00:14:46I don't know if you understand me.
00:14:47I changed a little bit
00:14:48what I was wearing,
00:14:49but thank God,
00:14:50I think that's a great tip.
00:14:51I never said anything.
00:14:52Thank you, brother.
00:14:53American cheese for a hamburger.
00:14:54Bah.
00:14:55Thank you, Toño.
00:14:56I think I'm going to have
00:14:57a great meal thanks to you too.
00:15:06Are you going to make
00:15:07lobster ravioli?
00:15:08Yes.
00:15:09And what are you doing?
00:15:10What is it?
00:15:11This is the filling.
00:15:12The filling.
00:15:13But what's inside?
00:15:14Right now.
00:15:15It has buffalo cheese,
00:15:17burrata.
00:15:18Okay.
00:15:19And it has pecorino cheese.
00:15:21I love this combination
00:15:22you're doing with burrata,
00:15:23lobster.
00:15:24I think it's interesting.
00:15:25I think it can be very tasty.
00:15:26What sauce are you going
00:15:27to use for this?
00:15:28A pesto boya.
00:15:29It would be better
00:15:30if you present it with cheese
00:15:31if the challenge is cheese.
00:15:32Let the presence
00:15:33of cheese be felt
00:15:34in your elaboration.
00:15:35And work the dough well
00:15:36so it has good texture.
00:15:38Yes.
00:15:39You're my chef.
00:15:40Well, I'll leave it to you.
00:15:41Thank you very much, aunt.
00:15:42Definitely you just
00:15:43made the panorama clear to me.
00:15:44You just showed me the light.
00:15:45Doesn't it make a difference?
00:15:46It doesn't make a difference.
00:15:47I couldn't be the matcha
00:15:48from a cheese sauce.
00:15:49Really?
00:15:50What if we call her?
00:15:51It makes it more logical
00:15:52to make one made of cheese.
00:15:53There are all the cheeses.
00:15:54There are all the cheeses and the challenge is cheese.
00:15:57Machado!
00:15:58What?
00:15:59A cheese sauce!
00:16:02Yes!
00:16:03Burrata with blue cheese!
00:16:06Yes!
00:16:07Thank you, David.
00:16:08Thank you to the guys who are there supporting me.
00:16:11Thank you.
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00:22:59We're going into next week, so that's going to be
00:23:27I think it would be a dish that would take me back to insisting on reaching the final of Top Chef VIP.
00:23:36I am a person who, in the face of adversity, well, I get up, I clean my knees and I keep walking.
00:23:42Well, I worked mainly with three cheeses.
00:23:45I worked with a wonderful buffalo burrata that was delicious.
00:23:50The filling of the raviolis is burrata with lobster in white wine with rosemary and mint.
00:23:57With that, I made the filling of the raviolis.
00:24:01The raviolis are, the dough is seasoned with basil, oregano and the lobster broth water.
00:24:09Alicia then does so many things that it seems that she is not going to finish.
00:24:12But when you see her dish you say, wow, how did she do it?
00:24:16I obviously made the dough from scratch and it was a little risky to do all that in an hour, but well, I think I did it a little.
00:24:26I knew she was going to do well with the raviolis, I knew it.
00:24:29Incredible because she made the pasta from scratch, she worked the cheese, she worked the lobster in that delicious sauce that you see from the cabin, which is delicious.
00:24:39I think it is important to take into account several aspects when you make a ravioli.
00:24:44The way in which one does it, because look, here the filling is missing and as you have a lot of dough on one side,
00:24:50you have to know how much filling to put on a ravioli so that it is not just a piece of pasta.
00:24:57And the truth is that it does look a little hard.
00:25:00Important at this point in the game, really, I saw it, I'm not going to mention this part of the dish,
00:25:07but if you have your sauce inside, these things that you see here are serious presentation details for me.
00:25:15You have to know that the sauce goes inside and you have to clean the dishes.
00:25:20I do not agree because I took this presentation from a professional page, from professional plates.
00:25:28There can be no fingers either, fingers are also seen.
00:25:31So we are already at a level of competition that this, for me, is a very severe lack of attention.
00:25:38Oh, I tried, Belén, but I didn't have time, I swear.
00:25:42Well, yes, but it is part of the challenge, the time that eats us.
00:25:45It's a shame because really the work that Alicia did was incredible.
00:25:49You can go back, daughter.
00:25:50Thank you.
00:25:51Thank you.
00:25:53I am a person who reflects a lot on my stumbles, so that my stumbles are getting smaller and smaller.
00:25:59Nothing, Alicia, with faith and strength.
00:26:02Child, please come in.
00:26:06The child is very fine, very nice, we have seen it in several of his presentations.
00:26:12Look how it looks like you're getting together with Galeano.
00:26:15You bring your hand like him.
00:26:18I see that it is a very simple dish, it is like presenting it in my house.
00:26:22A pasta dish, if one of the chefs had come to my house, I would have presented it to him.
00:26:26My dish is called Pasta a la Gigi.
00:26:35I dedicate it to my friend and sister Giselle Blondet, who when I went to her house made me that pasta and I was remembering her.
00:26:42What did I do?
00:26:43I made an albóndiga with two kinds of meat, pork loin and beef loin.
00:26:50I seasoned them very rich with my flavors so that they do not get lost.
00:26:54And inside I put leaf cheese, an idea of ​​a great chef that Chef Toño gave me.
00:27:01Chef Toño cuts the albóndiga.
00:27:03When he opens it, the truth is that you can see the melted cheese inside.
00:27:08Delicious.
00:27:09I made a fresh tomato sauce and I added a little of my flavors, but I did it with basil, with basil, so that it has those aromas.
00:27:18And I used Picorino cheese at the end.
00:27:21Imagine a very Italian dish and Italians use a lot of cheese.
00:27:25It seems interesting to me that everyone has related it to something Italian.
00:27:29Did you intentionally put these raw cherry tomatoes?
00:27:33Yes, I put some cooked and some raw so that they give it a little bit of that freshness too.
00:27:39The boy came up with the idea of ​​putting two raw cherry tomatoes, seasoned but raw.
00:27:44I like it because it tastes fresh, it does not give it another touch of freshness.
00:27:50The raw cherry tomato, no, no.
00:27:54I mean, if you want to put a texture, because apart from a raw cherry tomato, sometimes it has to be really good.
00:28:01I did not like that, and this cheese that melts here, I did not understand it very well.
00:28:07It is not aesthetic, you also have to look, I always say, we have to look at how the ingredients behave.
00:28:13It is a very fine dish, boy, and this seems to me that it deserves it.
00:28:17Chef Belen is giving the boy very hard today.
00:28:20He practically criticized his entire dish.
00:28:23The good thing is that the term of the pasta is super good.
00:28:26You lacked more salt in the pasta, because if not, as I think I mentioned it to you,
00:28:32the pasta that is not well seasoned in the water steals everything else, do you understand me?
00:28:37I think the cheese would have helped you a lot, not as a protagonist, but as part of the dish.
00:28:44I do not perceive it that way.
00:28:46A pasta, a penis, I think it was not a very good idea.
00:28:50I was looking for salsa in your dish.
00:28:53I mean, I would have liked the sauce to be more felt,
00:28:57that when I took the penis, I also took the sauce.
00:29:00I found it a little low in sauce, but the flavors are good.
00:29:05Good flavors, very tasty, yes, I agree with the chef.
00:29:09Yes, it was my mistake, I should have added more sauce.
00:29:11Come back, boy.
00:29:15Boy, I present that this glass is not going to be for you.
00:29:18Galeano, come on, please.
00:29:22The plating, I think I came up with it, I think I did it pretty well,
00:29:27in this line that I bring in the last two or three cooking sessions,
00:29:30of plating things.
00:29:32Why a dish like this?
00:29:34I don't know, I mean, it was like a good idea, but I don't know.
00:29:37I mean, if it had been done like this.
00:29:39Smaller.
00:29:41Galeano's dish, the truth is that I don't like the presentation.
00:29:44The dish is called green cheese for Pepe the Hispanic.
00:29:51Galeano's dish, the truth is that I don't like the presentation.
00:29:56This has a brief history, but it has a history.
00:29:59You better tell me what I'm going to do from now on.
00:30:02Galeano, where in the body do you have tattoos?
00:30:04Can you show me and what did you do?
00:30:06Hey, hey, hey, I already know, he's just going to get a tattoo.
00:30:10Galeano, how many tattoos do you have?
00:30:1221.
00:30:13And they're all friends, there are 21 people.
00:30:16Well, always Galeano with his stories.
00:30:19He says he has 21 tattoos from 21 friends.
00:30:22He's missing the one from Pancho, but I guess he's going to put it on.
00:30:25And that's Galeano.
00:30:27And it's for my friend Pepe, because he doesn't know how to cook at all.
00:30:32But whenever he invites me to his house, he's like,
00:30:35come on, I'll make you a dish of cheese and a green one.
00:30:38And the green one is because he loves a beer that is from the south of Spain,
00:30:43I won't say the name, but it comes in a green bottle.
00:30:46And it also brings us a lot of memories because it's where we studied at the university.
00:30:50But well, that's the story of Galeano.
00:30:54The chef said, go, make delicious things that you know how to handle and that, well, you do well.
00:31:02This is the fourth and last bear I make.
00:31:07I've worked it like a risotto of cheeses.
00:31:11Another bear, brother.
00:31:13Another bear.
00:31:15Even the chefs tell Galeano that he has cooked bears I don't know how many times.
00:31:20The king of the bear.
00:31:22I've made an arancini also with the cheese.
00:31:25What cheese have I used?
00:31:27I've used mascarpone, I've used blue cheese, I've used parmigiano, and I've used brie.
00:31:35The quema de espinaca has mascarpone.
00:31:37And really, Galeano, I don't think he's cooked that many bears.
00:31:40But why does everyone think that Galeano hasn't stopped making bears?
00:31:57I've used blue cheese, I've used parmigiano, and I've used brie.
00:32:04The quema de espinaca has mascarpone.
00:32:06And really, Galeano, I don't think he's cooked that many bears.
00:32:09But why does everyone think that Galeano hasn't stopped making bears?
00:32:21Incredible.
00:32:24I won't add more.
00:32:26And I see that Toño...
00:32:27Toño.
00:32:34Toño's face says that he really likes it.
00:32:37Delicious.
00:32:39Thank you, chef.
00:32:40I really liked it.
00:32:41You used several cheeses.
00:32:43You used a strong cheese.
00:32:45I think it was roquefort or blue cheese.
00:32:47A little bit.
00:32:48A little bit.
00:32:49Because we already know the power it has in the arancini.
00:32:52But it feels well balanced.
00:32:56I really liked it.
00:32:57I really liked the bear too.
00:32:59The texture it has is crunchy.
00:33:02And the quema de espinaca also adds a lot of flavor.
00:33:07Thank you, chef.
00:33:08Galeano receives very good reviews with this dish.
00:33:11And the best thing is to see his face like...
00:33:15I knew it.
00:33:16Everyone has to be saying it.
00:33:18Just like the boy has the magical powders, you have the magical bear.
00:33:22The cheeses here are very well used.
00:33:24It's like risotto.
00:33:27I don't know.
00:33:28I'm not sure that Galeano has that touch.
00:33:32The espinaca foam adds a little bit of air to such a heavy dish.
00:33:40My only recommendation is to work a little bit.
00:33:44When you work, for example, croquettes or anything that is in series,
00:33:49it's always good to use a scale.
00:33:51So that everything is the same size.
00:33:53Because it's very difficult to see.
00:33:55So that's a tip that I give you.
00:33:57And let's see something homogeneous.
00:33:58The only thing that bothers me, and it's something very small,
00:34:01is that of the three arancinis, two are very similar in size
00:34:05and there is one that is a little bigger.
00:34:07So, well...
00:34:09You can go back.
00:34:10Thank you, chef.
00:34:12I think Galeano is going to win this one.
00:34:15I think that very, very, very, very, very well
00:34:19you have to give to the others to overcome this.
00:34:24Gary, please.
00:34:26I love Gary's presentation.
00:34:28I think it's very nice.
00:34:32From the cava, I see how Gary presents his dish very optimistic, smiling.
00:34:38Gary, name of your dish?
00:34:40Well, I put, thank you, mommy.
00:34:44My mom made it with beef broth.
00:34:46She first served the chayote with garlic, with onion,
00:34:50for about half an hour.
00:34:52And then a blender with beef broth,
00:34:54which I also enhanced with a rib.
00:34:57And in the end, when the texture was ready,
00:35:00I put it in a pan.
00:35:03And there it was that I also didn't know if to put mozzarella cheese or gruyere.
00:35:07There it was that I didn't know if to put mozzarella cheese or gruyere.
00:35:09And there it was that I also didn't know if to put mozzarella cheese or gruyere.
00:35:13There I also helped my chef a little.
00:35:15I think it was a great option to put the gruyere cheese
00:35:18so that it would turn from a soup to a cream.
00:35:21I think it's a cream just like the one I made.
00:35:25I think it has different textures.
00:35:27I really like the color.
00:35:29The truth is that I am also betting a lot for Gary.
00:35:32The cheeses they have inside are moccancini cheeses.
00:35:35They are roasted more or less with morita cheese,
00:35:39with kale, which was also a great idea of my chef Toño,
00:35:43who told me, how about if you fry some kale
00:35:45and you chop the kale and you start sautéing it with that cheese.
00:35:49The preparation is very complete.
00:35:51There are many textures too, there is a lot of flavor.
00:35:54And the foam it has at the end,
00:35:56I wanted to put a little bit because that foam has mozzarella cheese.
00:35:59And I also added a little bit of morita chili to give it the last bit of spiciness.
00:36:04Chef Toño's advice also helped me.
00:36:06So I think it's a very, very complete dish.
00:36:08You used the cheese, you can feel the presence, it has a good flavor.
00:36:12I think your mom would be proud of those flavors you achieved with this cream.
00:36:16Yes, I think the texture of the cream feels very sandy.
00:36:22Obviously, Gary's face changes automatically
00:36:26when he hears that his cream is sandy.
00:36:31I would have liked it more creamy and with less pieces of things
00:36:35to make it feel cleaner.
00:36:37Uh-oh, we have a problem with this dish.
00:36:41I had all the time in the world to strain it, but I didn't want to strain it
00:36:44because that's how I eat it, that's how I remember my mom.
00:36:47In future occasions, you put the cheese here, the fried kale.
00:36:50Everything you have as a stumble that we are going to find
00:36:53and you pour the cream there.
00:36:55And then what happens?
00:36:57That your kale is no longer watery.
00:36:59And that is that part of texture that we need in the mouth
00:37:03that would complement it perfectly.
00:37:05Yes, all the ingredients inside dry and then you put it.
00:37:09Well, his face is obviously transforming into a little more decay,
00:37:13a little more sadness, impotence.
00:37:16Let's see, you can come back, come on.
00:37:22Gary is angry, now he says in Chile.
00:37:25Gary knows at this moment that it is very likely
00:37:28that he will have to face the next cooking challenge again.
00:37:32Chefs, it's time to release, go ahead please.
00:37:41Oh, what a horror.
00:37:42Oh, how nervous.
00:37:43I'm calm, I'm happy, I've done my best in this competition.
00:37:47I am very clear after tasting that this fourth place is mine.
00:37:56Well, I loved the cheese challenge
00:38:01because it is one of the most versatile, varied, noble ingredients.
00:38:08And we saw several dishes, some that could stand out, others not so much.
00:38:14But I'm going to comment on Gary's.
00:38:17Aesthetically, the dish looked very nice,
00:38:19with some points of cream, with the points of kale,
00:38:22with the points of olive oil.
00:38:25Very good flavor, the truth, it was a very good flavor.
00:38:29But I feel that Gary needs to refine his culinary techniques a bit.
00:38:33I think that when you get a dish on the table with that consistency,
00:38:36which is more of a puree, not so much of a cream,
00:38:39and with everything stirred, you don't even know what you're eating.
00:38:42Exactly.
00:38:43A mistake like the lumps, I don't think I'm going to get this.
00:38:48Galeano, for example, my respects.
00:38:51The king of the bear.
00:38:53The king of the bear.
00:38:54Yes, very good.
00:38:56Very good, I loved it.
00:39:02Above all, I am very happy, proud of the dish I made.
00:39:06With the boy, I told him that I needed,
00:39:09I was looking for sauce in the whole dish.
00:39:11Yes, yes, because it had a good flavor.
00:39:13I liked the idea of ​​making the albóndiga,
00:39:15the albóndiga stuffed with cheese.
00:39:17He used roasted cherry tomatoes, which were very good,
00:39:19but he also put fresh tomatoes.
00:39:21So I don't know why he chose a already cooked tomato
00:39:24and also putting a fresh tomato, it didn't make sense.
00:39:26It's true that he did it because of the texture,
00:39:28but he really failed.
00:39:29I put a raw piece on it,
00:39:31because I wanted to give it a crunch,
00:39:34to give it something different.
00:39:36And he just had to go to the chef.
00:39:41And Alicia, who also introduced us to the raviolis,
00:39:44I mean, I think she put the same thing with lobster,
00:39:48the same thing she put the filling, she put it down.
00:39:50Yes, yes, yes.
00:39:51That was a very good observation, Tita.
00:39:53Why repeat?
00:39:54And then the answer is that it's great.
00:39:56Well, for you.
00:39:57In the end, the dough lacked cooking,
00:40:00and the dough wasn't well worked either.
00:40:02I mean, she didn't knead it well
00:40:04so that it had a smooth dough.
00:40:06I understand the judges, that's their criterion,
00:40:08but bless God that I have my dignity above
00:40:11and I know that I have been cooking incredible things.
00:40:14I think we already have a semi-finalist room.
00:40:17What a thrill.
00:40:18How fast time flies, Belén.
00:40:20I don't remember who it is.
00:40:21Don't ask me, please.
00:40:23Let's tell her.
00:40:24Let's go.
00:40:25I think Galeano is going to win.
00:40:27I've done my best,
00:40:28like in all the projects I work on.
00:40:31And well, if I go, I'm going to the big door
00:40:34with a preparation full of flavor.
00:40:37Chefs,
00:40:38among them is the fourth semi-finalist of this season.
00:40:41Please tell us who it will be.
00:40:51The truth is that we feel the presence of cheese
00:40:54in their elaborations
00:40:55and we believe that the preparation was of a great level.
00:41:00I love that they always congratulate us
00:41:02and it's always like,
00:41:03well guys, you fulfilled the challenge,
00:41:05we saw the dishes,
00:41:06although, thinking about it,
00:41:09they don't always say such beautiful things.
00:41:11But there is a dish that stood out over the others.
00:41:16And we have decided that the cupo
00:41:18for the fourth semi-finalist is...
00:41:27Well, all the chefs congratulate us
00:41:29that we made good use of the cheese,
00:41:31that there was a dish that they liked a lot,
00:41:34but there is only one cupo.
00:41:37Well, I can't take it anymore.
00:41:40Here is where we start to tremble.
00:41:46I hope to get that place to the semi-final.
00:41:51Absolutely everyone has the same possibilities.
00:41:54The fourth semi-finalist is you.
00:42:03And we have decided that the cupo
00:42:05for the fourth semi-finalist
00:42:07is...
00:42:14Well, all the chefs congratulate us
00:42:16that we made good use of the cheese,
00:42:18that there was a dish that they liked a lot,
00:42:21but there is only one cupo.
00:42:25Well, I can't take it anymore.
00:42:29I close my eyes.
00:42:32I close my eyes.
00:42:39It's you, Galeano.
00:42:48Let's go to the semi-final. Let's go!
00:42:51SEMI-FINAL
00:42:58Galeano, you managed to get the fourth cupo
00:43:01for the semi-final.
00:43:02And you will accompany David, Paty and Natalia
00:43:05in the cellar during the next challenge.
00:43:11Very good, Galeano.
00:43:12I think Galeano, the poor guy,
00:43:14this is the fourth time,
00:43:15and they already gave him extra life.
00:43:17Alicia, Niño and Gary
00:43:19will cook again for the fifth cupo
00:43:22for the semi-final.
00:43:26This is a competition
00:43:27and absolutely all of us have the same possibilities.
00:43:30Can you pass the cava, please?
00:43:32Thank you very much.
00:43:39My friend won his cupo.
00:43:43The truth is that I am very happy.
00:43:45I think he was coming close, close, close.
00:43:47And well, today he did it.
00:43:59Come on!
00:44:01Come on, come on!
00:44:04Come on, come on!
00:44:08I didn't win this challenge,
00:44:10but let's see if I can stay in the next challenge.
00:44:18Look who brought all the quesos.
00:44:20I would have put you in the fifth.
00:44:21Very good.
00:44:24Well won, well worked and well deserved, Galeano.
00:44:27In the Chevrolet, everything of mine was bad.
00:44:30And everything about the friend was good.
00:44:32I don't know. So much like that?
00:44:34I don't think so.
00:44:35Imagine.
00:44:37What people take from each other.
00:44:40This is going to be for history.
00:44:45I don't want
00:44:46Alicia to leave.
00:44:49No, me neither.
00:44:50Because imagine that she has worked so much
00:44:52and this comes with a bear, please.
00:44:55I really envy those who are in the cava,
00:44:57but if I have to cook again, we will do it.
00:45:00And if I have to cook a third, we will do it.
00:45:03Salomón, if I leave, she is my heir.
00:45:07Nothing, nothing, if I leave, shut up.
00:45:09I don't know if Alicia sees some kind of potential in me
00:45:11to stay with the Empire of Evil
00:45:13and that's why she wants to inherit it from me.
00:45:15But the reality is that the Empire of Evil
00:45:18is like self-sufficient.
00:45:20Alicia, Gary and Niño, come please.
00:45:23Come, mommy, with everything.
00:45:25Oh, with everything.
00:45:26No, yes, don't look at me like that.
00:45:27Oh, God.
00:45:28Come on, Machao.
00:45:29Well, in this challenge,
00:45:31I hope to get that place to the semifinal.
00:45:35The only thing left is to give it all again.
00:45:38I'm very tired.
00:45:40Well, we're going with everything, another cooking,
00:45:43and nothing, to continue until the end.
00:46:01Alicia, Gary, Niño,
00:46:03I imagine that you obviously want to accompany
00:46:07your teammates who are in the CAO
00:46:09and who have already qualified for the semifinals.
00:46:11And I'm completely sure that they also want
00:46:15one of you to make it to the semifinals.
00:46:19Yes!
00:46:21I know, the fatigue is felt,
00:46:24it's perceived, the energy decays,
00:46:26it's more than normal.
00:46:28I feel capable of cooking everything.
00:46:30I have several recipes
00:46:32that I want to make
00:46:35to be able to return to...
00:46:37Well, to have the opportunity to continue in the semifinals.
00:46:40Let's see what we get.
00:46:41But there, in the CAO,
00:46:43as your teammates are so supportive,
00:46:47in this challenge,
00:46:49they will serve as help
00:46:51so that someone can get the fifth cupo.
00:46:56Okay!
00:46:57I love it!
00:46:58How nice, now that we are so exhausted,
00:47:01that someone also helps us.
00:47:02Well, this is surprising me a lot.
00:47:06Galeano, you just won your cupo,
00:47:09you had to cook a lot.
00:47:11But don't worry, don't worry,
00:47:13you're not going to cook.
00:47:14Oh, no, I'm not?
00:47:15However, you have a great task,
00:47:19and it is to choose the CAO ally
00:47:21who will help your teammates in the kitchen
00:47:24so that they can fight for the fifth cupo.
00:47:26Wow, my God,
00:47:28they gave Galeano a secret advantage,
00:47:31this level of play.
00:47:32Are you ready, Galeano?
00:47:34Come with me, please, I'll wait for you.
00:47:36Oh, what a great responsibility!
00:47:38Today, Galeano has a very important task,
00:47:41which is to choose each one of those who are going to cook,
00:47:44one of us who is in CABA.
00:47:46David, Patty, Natalia,
00:47:48you said,
00:47:49oh, we're going to the semifinals
00:47:51and we're not going to cook once again.
00:47:53Of course!
00:47:54Of course!
00:47:55We are very full!
00:47:56You are going to put all your effort
00:47:58so that your ally gets the penultimate cupo
00:48:02in that semifinal.
00:48:05Ally, you are going to choose Galeano.
00:48:08I have to say you with you,
00:48:10you with you,
00:48:11and you with you.
00:48:12So, who do we start cooking with?
00:48:18With Gary.
00:48:19With Gary.
00:48:20Okay.
00:48:21Gary, who from CABA are you going to cook with?
00:48:24With Patty.
00:48:26Yay!
00:48:27Yay!
00:48:32Okay.
00:48:33Very good.
00:48:34Gary and Patty are going to be a team.
00:48:36Patty can contribute more things
00:48:38to the elaboration I'm going to do,
00:48:40because in the end it's going to be my elaboration.
00:48:42Who are we still cooking with here?
00:48:44With Niño.
00:48:45Niño, who is he going to cook with from CABA?
00:48:47With Salomón.
00:48:53I practically love it.
00:48:55With David Salomón.
00:48:56Perfect.
00:48:58Thank you very much, Camelita, my little brother.
00:49:01That means that Alicia is going to cook with Natalia.
00:49:10I'm very happy to be able to help Alicia.
00:49:14I know she's going to help me a lot
00:49:15because I definitely want to cook something sweet.
00:49:18Patty, David, Natalia,
00:49:19come right now to cook.
00:49:21I can't.
00:49:22Now.
00:49:23Carmen, but...
00:49:24Carmen, but...
00:49:25That's saying and doing.
00:49:27Cue, do it.
00:49:28Without Filipinas.
00:49:30Like that, Patty, come on.
00:49:32Well, we're going there, running to the stations,
00:49:35to accompany those who are going to face
00:49:38our colleagues right now.
00:49:40Patty, it's been so long since I've seen you.
00:49:43Yes, man.
00:49:44It's cool to cook like that.
00:49:45I don't know, I feel that in these instances
00:49:47you have to fight for yourself
00:49:49and fight for yourself.
00:49:50However, you have to adapt to the rules of Top Chef.
00:49:54Precious.
00:49:56So elegant.
00:49:57Of course, it's just that Nadia is well dressed.
00:50:00Oh, it's just that Carmen.
00:50:01Nadia is going to cook today.
00:50:04You don't know how strange it feels
00:50:05to enter the kitchen with this look
00:50:07when I normally enter dressed as a Filipina.
00:50:10It's like, okay.
00:50:12Well, Gale, you've already made your decisions.
00:50:15Thank you very much.
00:50:16You can go to the cabin and enjoy this time.
00:50:18They are great cooks,
00:50:20so at least we're going to be fine.
00:50:22I've never been alone in the cabin.
00:50:24Well, yes.
00:50:25I'm going to the cabin to be calm and to enjoy.
00:50:31Flying, flying I go.
00:50:33Flying I come, I come along the way.
00:50:37I entertain myself along the way.
00:50:40Although you have put in doubt many times,
00:50:43I really don't know them all in this kitchen.
00:50:45I don't have all the answers.
00:50:47Those who do have all the answers in this kitchen
00:50:50are our dear chefs,
00:50:52who are going to answer right now
00:50:54what's under those boxes.
00:50:58I can't imagine what it could be
00:51:00because there are surprises after surprises after surprises.
00:51:04Wow, it must be something very complicated
00:51:06and it's pretty big.
00:51:08Guys, are you ready to find out
00:51:11what's under the boxes?
00:51:12Yes!
00:51:15Oh, I don't know what to think.
00:51:17Seriously, I don't know what to think about that box.
00:51:19Besides, it's huge, it's big.
00:51:21I'm really worried.
00:51:23It's something big.
00:51:24What could be under this box?
00:51:27On my count, when I say three,
00:51:29you're going to lift them.
00:51:34This is where we start to tremble.
00:51:38One,
00:51:40two,
00:51:43three.
00:51:44Up!
00:51:49Wow, what a beauty.
00:51:51Well, one of my favorite fruits.
00:51:53Apple pie!
00:51:57I love apples.
00:52:01I didn't expect this at all, at all, at all, at all.
00:52:06You're going to cook with apples.
00:52:09Okay.
00:52:11It's clear to me.
00:52:13Will it be the poisoned apple of the story
00:52:16or will it be the apple of Adam and Eve's sin?
00:52:21I like this challenge.
00:52:23You have 60 minutes and the market is open.
00:52:31I'm going to support Gary
00:52:33to win that cube for him.
00:52:36Well, guys, you have a wonderful ingredient,
00:52:39a very rich fruit,
00:52:41because of the contrast of flavors it has,
00:52:44because it has that touch of sweetness,
00:52:46but it also has its acidity.
00:52:48Some are better for sweets,
00:52:50others are better for savory recipes.
00:52:53It's also an ingredient that oxidizes very quickly.
00:52:56Well, I want to make apple pies.
00:52:59I have a wonderful recipe for a French pie dough.
00:53:03Today's challenge is going to be to make a free dish
00:53:07incorporating the apple.
00:53:09It's not a tribute to the apple,
00:53:11it's not an ode to the apple,
00:53:13it's not that we're going to give an award to the apple.
00:53:15It has to be integrated in an intelligent,
00:53:17coherent, and creative way.
00:53:19We're happy with the challenge.
00:53:21I think the apple is a relatively easy ingredient to work with.
00:53:24You're going to make a dish exactly the same
00:53:28for each one of us.
00:53:30In other words, three identical dishes.
00:53:34If someone chooses to make a cake,
00:53:39they have to make three cakes.
00:53:41Truchas.
00:53:42That's why I'm repeating it to you.
00:53:45I'm not here to change my partner's recipe,
00:53:48but on the contrary, to contribute,
00:53:50to add to his recipe,
00:53:52and to help in whatever he needs me to do.
00:53:54Guys, on my part, the best of luck,
00:53:57a lot of spirit, and as always,
00:53:59don't give up and give it your all.
00:54:01Gary has the inestimable help of Pati Navidad,
00:54:05which is why I chose him.
00:54:07So, well, let's go.
00:54:11Ready?
00:54:12Yes!
00:54:13Steady?
00:54:14Yes!
00:54:15And this hug?
00:54:16Yes!
00:54:17Let's cook!
00:54:28Let's cook!
00:54:29Let's cook!
00:54:32Ha ha ha!
00:54:41Oh my God.
00:54:42Enjoy seeing how my teammates,
00:54:45who are already in the semifinals,
00:54:47support those who still have to cook
00:54:49to get their place.
00:54:51Let's go, brother, let's go, let's go, let's go.
00:54:58Kid.
00:54:59Yes?
00:55:00Mascarpone or white?
00:55:02Both, both.
00:55:04Of course, leaving the comfort of the cabin
00:55:07doesn't matter at a time like this,
00:55:10where we have to help a friend
00:55:12and get that fifth cup
00:55:15of the semifinal of Top Chef VIP.
00:55:17Let's go.
00:55:29The extractor.
00:55:30You're already there.
00:55:31How do you turn on the extractor, girl?
00:55:33Nothing, look, it's very easy.
00:55:34There, we already have it.
00:55:36Like the juice extractor,
00:55:38it makes you an apple juice.
00:55:40The truth is that these days
00:55:41we have had the opportunity to get along a lot,
00:55:43to share very beautiful things,
00:55:45and I am very happy to be able to help Alicia
00:55:47in this preparation
00:55:48so that she can achieve this challenge.
00:56:00Now, do you want me to cut them into pieces?
00:56:02Do you want me to cut it in half?
00:56:04No, like this, like this.
00:56:05Okay.
00:56:06Come on, Paty, come on, Paty, help him.
00:56:08I don't know why Galeano decided to put me with Gary,
00:56:10but I guess, I suppose, I perceive
00:56:13that he loves Gary a lot
00:56:15and he knows that I really appreciate him,
00:56:17that I love him,
00:56:18that I have a great affection for him too.
00:56:20And I guess he said,
00:56:22well, they go together
00:56:23because they are two beings who know
00:56:25that there is real love.
00:56:27Come on, let's go, Christmas, let's go.
00:56:29It's a matter of affinity, of friendship.
00:56:32He is a person that we love a lot,
00:56:34that we appreciate a lot,
00:56:35and for me,
00:56:36the one I like the most in the kitchen,
00:56:37the most versatile.
00:56:39Little brother,
00:56:40we hope that I can accompany you after this dessert.
00:56:43It's going to be delicious,
00:56:45don't get discouraged,
00:56:47you're already in the semifinal.
00:56:49So, let's go for it, let's go for it with everything.
00:56:52Come on, Gary!
00:56:54I want Gary in the semifinal
00:56:56and I don't know if with the rich flavors
00:56:58he will make it or not,
00:56:59but, as the chefs say,
00:57:01you have to see what the others do.
00:57:11I loved my ally,
00:57:13I feel very happy.
00:57:15Here it goes,
00:57:16the flavors are at their peak.
00:57:19I worry a little,
00:57:21but finally,
00:57:23this is a child's dish
00:57:26and I am only his chalan.
00:57:28With all the love in the world,
00:57:30the child knows that I have a super special appreciation for him.
00:57:34For me, he is a person that I love a lot,
00:57:36with an incredible energy.
00:57:38I also love him a lot,
00:57:40like everyone else.
00:57:42So, we're going to give it our all
00:57:44so that the child comes back
00:57:46as he should be in the cellar,
00:57:48because the child is an honorary member of the Empire of Evil.
00:57:52We have to go get him.
00:57:54Do you know when the Mosqueteros were created, David?
00:57:56The first day of the show.
00:57:58This thing about the Empire of Evil
00:58:00comes from, I don't know very well,
00:58:02where it comes from,
00:58:03but it comes from the fact that
00:58:05they have been staying, staying, staying, staying, staying,
00:58:07staying in this little group.
00:58:09Do you know when that s**t was created
00:58:11that you have?
00:58:13In the 50-something episode.
00:58:19How original.
00:58:20A little there,
00:58:21feeling strong
00:58:23in the fact that Jason is no longer there,
00:58:25that Pancho is not there, that Harry and I are there.
00:58:27Imagine Adam and Eve's apple,
00:58:29it has to do with discord,
00:58:31but in this case,
00:58:32the sweet, the love that we are going to put in this dish
00:58:35is going to be the apple of the union.
00:58:39Here is the Empire of Evil,
00:58:41so the apple goes well with us.
00:58:44The Empire of Evil is a s**t.
00:58:47The apple of the discord of all VIP chefs,
00:58:50I feel it has been Galeano.
00:58:52Really, because he stood up,
00:58:54that if the Mosqueteros,
00:58:56instead of being all united,
00:58:58all as a family.
00:59:02The Empire of Evil
00:59:06If I leave the competition of VIP chefs,
00:59:09Natalia remains as the heir to the Empire of Evil.
00:59:13You can't go.
00:59:14But to seal our pact,
00:59:16Natalia must bite this apple.
00:59:18As there is this apple,
00:59:20it will end up all poisoned.
00:59:21It's not poisoned?
00:59:22No.
00:59:24No, but it has the magic of the Empire of Evil
00:59:26so that everything protects you.
00:59:28I'm burning my body.
00:59:30You are protected, Mana,
00:59:32by the curse of the machado.
00:59:35This is a s**t.
00:59:37Really, it could have happened to her before.
00:59:40They are very unoriginal.
00:59:42They wanted to be like the Caribbean tigers.
00:59:45I think Alicia wants to inherit the Empire of Evil
00:59:48because we have really made a beautiful friendship.
00:59:51I think she loves me
00:59:53and that's why she wants me to inherit it.
00:59:55I would love to assume that responsibility
00:59:57because I'm not going to fail Alicia.
00:59:59We are going to maintain the Empire of Evil
01:00:01at all costs.
01:00:02What does the Empire say?
01:00:06It's alive and more on fire than ever.
01:00:09The Empire of Evil is a s**t.
01:00:12Son of a b**ch.
01:00:14They all get together there
01:00:16to make a bit of a novel comedy
01:00:18and to throw us aside.
01:00:21That's what I feel.
01:00:22David has said it many times.
01:00:24We are open to all.
01:00:25Everyone can enter the Empire of Evil.
01:00:27We don't reject anyone here
01:00:29because we are very inclusive.
01:00:31With all the love in the world,
01:00:33it seemed ridiculous to me
01:00:35because things don't work like that.
01:00:37Things arise in a natural way.
01:00:39The Empire of Evil wants to be
01:00:410.5% of what the Mosquiteros are.
01:00:46While we are helping our colleagues,
01:00:50what can Galeano be doing
01:00:52right now in the Caba alone?
01:00:56It's a wonderful moment.
01:00:57Really?
01:00:58Surprisingly,
01:01:00one more surprise
01:01:02that you don't expect.
01:01:04Carmen appears in the Caba.
01:01:06She comes to visit me.
01:01:07How do you see them?
01:01:08Well, good.
01:01:10You know, I've made a wonderful list
01:01:12of who I've fought with
01:01:14and who I haven't fought with
01:01:16since the beginning of the show.
01:01:18Of 20 that I've fought with,
01:01:2016, 17.
01:01:21But fighting is fighting.
01:01:23Fighting is fighting.
01:01:24Not as much as with me,
01:01:26but yes.
01:01:27Does the fight still go on with you?
01:01:29Yes.
01:01:30Oh my God.
01:01:31Bye.
01:01:32That's it.
01:01:34Any chance of getting along
01:01:36is gone.
01:01:37I don't want to know anything about this person.
01:01:39And today,
01:01:40the only thing that would change
01:01:41is if Jason and Pancho were here with us.
01:01:43Of course.
01:01:44The movie would change a lot.
01:01:46So, this victory is dedicated
01:01:48to my brother Pancho.
01:01:49I love him, I adore him,
01:01:50I miss him and I love him.
01:01:55It's nice to have you here.
01:01:57Of course, I'm happy.
01:01:58What did you say?
01:01:59I already know what you're going to say.
01:02:01Tell me, please.
01:02:02This is going to be very exciting.
01:02:04Two explosive...
01:02:05Flavors.
01:02:06Flavors.
01:02:07I mean, you're giving it your all.
01:02:09I'm giving it my all so that the kid
01:02:10comes back to where he belongs.
01:02:12I think the kid has brought us
01:02:14a village kitchen.
01:02:16So, I'm going to do whatever's in my hands
01:02:19so that the kid
01:02:20stays in the village.
01:02:22So that the kid
01:02:23stays in Top Chef VIP.
01:02:26Apple cakes.
01:02:28Let's go for sweet.
01:02:29Sweet.
01:02:30Apple cake.
01:02:31Yes.
01:02:32With a touch of chipotle.
01:02:35It works very well
01:02:36and I know
01:02:37that it can give the kid
01:02:39this cup that he longs for so much.
01:02:41Let's think,
01:02:42what would be incredible with this?
01:02:44Mascarpone.
01:02:45What do they have all the time in the world?
01:02:47Mascarpone.
01:02:48Mascarpone is sensational alone,
01:02:50but very cold
01:02:52with a slight touch of sweetness.
01:02:54I don't know.
01:02:55I'm just saying.
01:02:56It could be.
01:02:57Lemon zest.
01:02:58I don't know.
01:02:59It could be.
01:03:00Chef Toño gives us some tips
01:03:02to complement
01:03:03that of course,
01:03:04the kid
01:03:05doesn't get out of his head.
01:03:08Come on, Diay.
01:03:09Come on, Diay.
01:03:10This promises.
01:03:11Come on.
01:03:12It promises.
01:03:13Come on.
01:03:14And he goes for them
01:03:15as soon as Chef Toño
01:03:16says goodbye to us.
01:03:20How is it?
01:03:21Wow.
01:03:22It's very watery.
01:03:23It doesn't matter.
01:03:24Have you tried it before?
01:03:25Yes, I've done it like this before.
01:03:26Do you like it like this?
01:03:27Yes.
01:03:28This is what I do
01:03:29when I've run out of
01:03:30the stardew valley.
01:03:31At this point in the competition,
01:03:32I'm sorry,
01:03:33but I'm trying to defend
01:03:34a little bit of the knowledge
01:03:35that I've acquired
01:03:36and I'm also trying to defend
01:03:37some recipes
01:03:38that I consider important.
01:03:39I knew that in this season
01:03:40I was going to win.
01:03:41I knew that I was going to win.
01:03:42I knew that I was going to win.
01:03:43I knew that I was going to win.
01:03:44I knew that I was going to win.
01:03:45I knew that I was going to win.
01:03:46I knew that I was going to win.
01:03:47I knew that I was going to win.
01:03:48I knew that I was going to win.
01:03:49I knew that I was going to win.
01:03:50I knew that I was going to win.
01:03:51I knew that I was going to win.
01:03:52I knew that I was going to win.
01:03:53I knew that I was going to win.
01:03:54I knew that I was going to win.
01:03:55I knew that I was going to win.
01:03:56I knew that I was going to win.
01:03:57I knew that I was going to win.
01:03:58I knew that I was going to win.
01:03:59I knew that I was going to win.
01:04:00I knew that I was going to win.
01:04:01I knew that I was going to win.
01:04:02I knew that I was going to win.
01:04:03I knew that I was going to win.
01:04:04I knew that I was going to win.
01:04:05I knew that I was going to win.
01:04:06I knew that I was going to win.
01:04:07I knew that I was going to win.
01:04:08I knew that I was going to win.
01:04:09I knew that I was going to win.
01:04:10I knew that I was going to win.
01:04:11I knew that I was going to win.
01:04:12I knew that I was going to win.
01:04:13I knew that I was going to win.
01:04:14I knew that I was going to win.
01:04:15I knew that I was going to win.
01:04:16I knew that I was going to win.
01:04:17I knew that I was going to win.
01:04:18I knew that I was going to win.
01:04:19I knew that I was going to win.
01:04:20I knew that I was going to win.
01:04:21I knew that I was going to win.
01:04:22I knew that I was going to win.
01:04:23I knew that I was going to win.
01:04:24I knew that I was going to win.
01:04:25I knew that I was going to win.
01:04:26I knew that I was going to win.
01:04:27I knew that I was going to win.
01:04:28I knew that I was going to win.
01:04:29I knew that I was going to win.
01:04:30I knew that I was going to win.
01:04:31I knew that I was going to win.
01:04:32I knew that I was going to win.
01:04:33I knew that I was going to win.
01:04:34I knew that I was going to win.
01:04:35I knew that I was going to win.
01:04:36I knew that I was going to win.
01:04:37I knew that I was going to win.
01:04:38I knew that I was going to win.
01:04:39I knew that I was going to win.
01:04:40I knew that I was going to win.
01:04:41I knew that I was going to win.
01:04:42I knew that I was going to win.
01:04:43I knew that I was going to win.
01:04:44I knew that I was going to win.
01:04:45I knew that I was going to win.
01:04:46I knew that I was going to win.
01:04:47I knew that I was going to win.
01:05:08I knew that I was going to win.
01:05:14but be careful, don't serve it with skin
01:05:16because it's very annoying to the mouth.
01:05:18Yes.
01:05:19Of course, I'm going to say it was on purpose.
01:05:22You have to highlight the mistakes
01:05:24so that they don't look like mistakes.
01:05:26Well, good luck with those three pies.
01:05:29Thank you.
01:05:30Thank you.
01:05:31Alicia.
01:05:32I'm a person who likes to work as a team
01:05:34and in this case, Alicia is the leader.
01:05:36And whatever she wants me to do, I'm here to support her
01:05:39because we're going for that cup.
01:05:42We're going for that cup.
01:05:50What's up? What's up?
01:05:51This is the mix, but how do I make the balls?
01:05:54Oh, it's...
01:05:56It's very...
01:05:57More flour, right?
01:05:58You're going to have to add a little.
01:06:00What can I contribute to Gabi?
01:06:02Well, to start with, agility too.
01:06:04He has it too, but so do I.
01:06:05I'm agile, I solve, I'm not afraid of anything.
01:06:08And everything else that can be added
01:06:10I would be supporting.
01:06:17What are you cooking, Pato?
01:06:19Igari.
01:06:20I have this mixture that I already put.
01:06:22This has apple, malibu.
01:06:26It's like a cake.
01:06:28Cake, but I'm also thinking
01:06:30because we also have a pear in the oven.
01:06:32No, not pears.
01:06:33Sorry, apples in the oven.
01:06:34There are three apples in the oven.
01:06:35I want this to be able to put it like this,
01:06:38round, like a cupcake,
01:06:42and put the pear on top.
01:06:44The apple.
01:06:45I don't know why I have the dessert
01:06:47that Apollo made,
01:06:48that Apollo made with the pear in the wine.
01:06:50So I don't know why I had the idea
01:06:52to be able to do something like this with an apple.
01:06:54What is this, a salted caramel?
01:06:56And that's the sauce.
01:06:57Do you want to try it, chef?
01:06:58It's an apple jam.
01:06:59An apple jam.
01:07:01Pati today raffled a lot with me, really.
01:07:04Those donuts with the sauce that Pati made,
01:07:07you don't know how delicious that is.
01:07:09I like the touch of pepper that it has.
01:07:11It's not invasive.
01:07:13I feel that with you I have something very beautiful.
01:07:16Your energy, your personality, it calms me down.
01:07:19A foam.
01:07:20Well, I'll leave you focused,
01:07:21so I wish you good luck.
01:07:23Thank you very much.
01:07:24Have a good time.
01:07:25Concentrate and also pay attention to your plating.
01:07:29Yes.
01:07:30Did you hear?
01:07:31Yes, I heard, chef.
01:07:32Thank you, thank you, bye.
01:07:33It calms me down a lot, of course,
01:07:34and apart from giving it that touch that Pati has,
01:07:36no, no, I mean, I'm on the other side.
01:07:45Kid.
01:07:46Look.
01:07:47Put the nail in and prepare a pot to fry.
01:07:49For what?
01:07:50To fry.
01:07:51Look, mom.
01:07:52Come on.
01:07:53You don't have time.
01:07:55You lack weight, but come on.
01:07:56We have to take advantage of the time, kid.
01:07:58I mean, we can't fall asleep in our laurels
01:08:01because they can steal your mandate in this challenge.
01:08:06Make the custard cream.
01:08:08But no, no, no, no.
01:08:10Concentrate on the filling, because we already have...
01:08:12Do you have the chiffon cream?
01:08:13Do you have a cream to bathe the cakes?
01:08:16I don't do it.
01:08:17I say no.
01:08:18Let's focus.
01:08:19It's very little.
01:08:20Let's color this a little.
01:08:21Color it.
01:08:22I mean, if you want, put it on, put it on.
01:08:24A coffee.
01:08:25But we need to concentrate.
01:08:28I'm not going to be the reason to stress her out.
01:08:30I'm going to keep things calm,
01:08:32but we do have to speed this up.
01:08:35Let's go.
01:08:40The oil is hotter, the oil is hotter.
01:08:42What are they doing?
01:08:43A doll.
01:08:44But that oil is very cold, isn't it?
01:08:46Yes, I think it's very cold.
01:08:47I think they're getting out of me.
01:08:49What?
01:08:50I think they're getting out of me.
01:08:51Oh, that's good.
01:08:52I'm not getting out of here until they stay.
01:08:55Because if one of them burns,
01:08:56if two of them burn,
01:08:57I'm going to get stressed.
01:08:58So I said, I'm staying here.
01:09:00So we're doing well.
01:09:03Oh, it can't be.
01:09:04How's it going?
01:09:05They're not here.
01:09:07Three minutes to go.
01:09:08Okay.
01:09:09Cook the dough.
01:09:17I'm going to go with your colleagues.
01:09:18Go, go, go.
01:09:19Thank you for everything you told me.
01:09:21But I won't forgive you
01:09:23for not offering me a cup of coffee,
01:09:25or a glass of water, or anything.
01:09:27It's true, you're absolutely right.
01:09:29No, no, no, what a bad host.
01:09:30With how much of a host I am,
01:09:32That's why.
01:09:33What?
01:09:34I had to do it myself.
01:09:35You're absolutely right.
01:09:36Forgive me.
01:09:37No, don't worry.
01:09:38Carmen, sweetheart, we love you.
01:09:40La Cava is your home.
01:09:41You're always welcome.
01:09:50Kid.
01:09:51Hey.
01:09:52How's David helping you?
01:09:53The best of the best of the best of the best of the best.
01:09:58The kid is kind of like Aunt Lencha.
01:10:01He remembers everything.
01:10:02He doesn't remember where he put something.
01:10:04He tries with the spoon.
01:10:06And that's how it is with me.
01:10:08I love the kid.
01:10:10And he entertains me a lot.
01:10:12Alicia.
01:10:13What?
01:10:14Are those desserts ready?
01:10:15No.
01:10:16No?
01:10:17No, sweetheart.
01:10:18What's missing?
01:10:19I think I'm leaving.
01:10:21You're leaving?
01:10:22Yes, I'm leaving.
01:10:24But my colleagues...
01:10:25Wait.
01:10:26So my colleagues can go to the challenge.
01:10:29Yes, after I finish the challenge.
01:10:31When Carmen says, raise your hands,
01:10:33can I take them out of the oven?
01:10:34Yes.
01:10:35If not, no.
01:10:36Because unfortunately I'm not going to present them raw.
01:10:39Gary, how are you?
01:10:40Fine.
01:10:41Fine?
01:10:42Yes.
01:10:43What are you doing?
01:10:44What's it called?
01:10:45Like buñuelos.
01:10:46I want to present three buñuelos for each chef.
01:10:49So it would be nine.
01:10:50So I'm going to try to make about 12 to see which one I choose.
01:10:54Three minutes.
01:11:00Machado, and the sauce?
01:11:02There it is, in the stove.
01:11:04And well, these tartlets that have this beautiful dough
01:11:09with this filling that is red apple, cinnamon, nuts, nutmeg, and brandy.
01:11:17And this goes in each of the tartlets.
01:11:21We had three of everything.
01:11:24Well, more sauce, more buñuelos.
01:11:27And we always made it clear that there were three dishes for each of the chefs.
01:11:31Where's the sugar, kid?
01:11:33Wait, wait.
01:11:34The sugar.
01:11:38Kid.
01:11:40The sugar with the cinnamon.
01:11:42I think a super important factor when you work with the prodigy kid
01:11:46is to put order in the kitchen.
01:11:50Because the kid loves chaos.
01:11:54Let's go decorate the plate.
01:11:56I feel that time is passing very quickly.
01:11:58Suddenly I look at the clock and there's very little time left.
01:12:01How much time is left?
01:12:03One minute!
01:12:05Let's go!
01:12:15Well, with the plating, I imagine Patti's sauce as a mirror.
01:12:19The three buñuelos are very beautiful, very tasty.
01:12:22And on top, the mousse that I have, which is also apple-based, with Greek yogurt, honey, delicious.
01:12:29Remember, you must serve three dishes exactly the same, one for each chef.
01:12:37We have time up, we're frying things.
01:12:42David is a little slow, but hey.
01:12:45I think this is the one that's more.
01:12:47Twenty-four tartlets, unfortunately, and there's only one.
01:12:50I'm going to present it this way, I'll divide it into three.
01:12:53Let's see if I can put the three pieces on each plate.
01:12:57Thirty seconds!
01:13:04All the nuts that were in the container fall.
01:13:08Grab them, those same ones that I can reach for everything.
01:13:11The good thing is that he brought a fist full of nuts.
01:13:14And with that, and with that we distribute in the three dishes, it's enough.
01:13:17Ten, nine, eight, seven, six, five, four, three, two, one.
01:13:30Hands up and everyone one step back.
01:13:33Thank you.
01:13:34I felt very supported by David and nothing, we go with everything.
01:13:41Thank you.
01:13:42I feel very good with my dish and I loved working with Patty, really.
01:13:47Alicia and I are good actresses, so if we pretend that was the idea,
01:13:52then nothing happens.
01:13:54We have the extremely delicious dessert and that's it.
01:14:13No, three apples in this.
01:14:17With this dish, I hope to win this last glass because I tried it and it's delicious.
01:14:24It's very tasty.
01:14:26We present the foam you made.
01:14:28Uncle, please.
01:14:31Both have apples.
01:14:33Both things have apples.
01:14:35The ingredients were really there, everything was there.
01:14:38The problem is that we didn't have one more minute to take them out of the oven and plate them.
01:14:42Definitely, well, what a shame, but I will not be able to present it as I had thought.
01:14:47But the tartar doesn't matter.
01:14:50Yes, mom, but how do I present the raw dough?
01:14:53I can't because if I present the raw dough, love, it's worse because they're going to think I'm going to make them sick.
01:15:00That has already been corrected several times.
01:15:03I think Alicia had to give me more orders so that I could help her with what she needed.
01:15:07I said, you could have controlled Alicia.
01:15:11Oh, yes.
01:15:12If it had been up to you.
01:15:13Of course.
01:15:14And he got along well with Natalia.
01:15:16Because you regret having worked with me.
01:15:18No, what I did, kid, is something else.
01:15:20Maybe I could have been able to control her a little more.
01:15:27Well.
01:15:28The truth is that I believe that if we get to this point in the competition,
01:15:31anyone can do a good job and a good team with our partner.
01:15:37I think we're all good elements to help.
01:15:40Somehow I consider myself to have harmony, good communication and good relationship with all my teammates.
01:15:47Gary, Niño, Alicia, come on, it's time for the tasting.
01:15:51Okay.
01:15:53Gary.
01:15:54Come on, Niño, with everything.
01:15:55Come on, Gary.
01:15:56Niño.
01:15:57Niño, you make him look good.
01:15:59In any case, I can only present this one.
01:16:01I divide it into three for each one because this one is cooked,
01:16:04but the dough is not golden, it is not crunchy.
01:16:07Come on, with desire.
01:16:08I want Gary in the semifinal and I don't know if with the rich flavors it will reach him or not,
01:16:12but as the chefs say, you have to see what the others do.
01:16:22Participants, it's time to taste your preparations.
01:16:28Chefs, who do we start with?
01:16:30Gary, please.
01:16:34I'm listening to his whole head, heart, soul and intestines so that my brother Gary can pass,
01:16:41because I think it's his time and because I think it's his turn.
01:16:44I find the apple buñuelos interesting.
01:16:47Honestly, it's not something I really crave, but I would like to try them.
01:16:52Name of your dish, Gary?
01:16:54I named him Pagary.
01:16:57With Paty and Gary, so I came up with that name right now.
01:17:05Well, these are some buñuelos that I ate a while ago in a restaurant
01:17:10and I wanted to replicate them now, obviously in my style.
01:17:13I added a little Malibu, a little flour, I didn't want to overdo it,
01:17:18and in the end, the touch was to grate four apples,
01:17:23then it was stirred, and in the end, put two egg whites in snow points,
01:17:30so that it would obviously start to have all this mixture,
01:17:34and then they were deep fried.
01:17:36When they were taken out, they went through sugar and cinnamon.
01:17:39Below was a masterpiece of my dear Paty Navidad,
01:17:43that I told her, I want something with chili,
01:17:45and she's an expert in chilies, so I made a jam.
01:17:48Paty Navidad, the expert in chilies.
01:17:51Without the burr, please.
01:17:53That jam has rum, habanero,
01:17:56and in the end, this is like a mousse type, ice cream type,
01:18:00mousse type, between those two combinations.
01:18:02That mixture is yogurt, apple, and a little bit of honey,
01:18:07and flavorless jelly.
01:18:10I think it's a very good dish.
01:18:12Well, Gary, here, the total protagonist of the dish is the apple.
01:18:17You can really feel the acidity.
01:18:19I really liked the compote that Paty made,
01:18:23and the touch of pepper that hydrates the buñuelo.
01:18:27I feel calm, too, and relieved,
01:18:30because I still like my spicy sauce.
01:18:34And it added a lot to the dish.
01:18:36Good, let's go.
01:18:37I think the apple sauce with the chili
01:18:41makes an interesting mixture of flavors.
01:18:44The only thing that doesn't convince me
01:18:47is the texture of this sauce with the jelly,
01:18:50because it's not uniform,
01:18:52but it's not a jelly either,
01:18:54but it's not a mousse either.
01:18:55It's a strange consistency.
01:18:57And you have the crunch of your nutmeg.
01:19:00I think you used the apple in a very correct way.
01:19:05Very good.
01:19:06Thank you, Che.
01:19:07Gary is doing pretty well with the criticism,
01:19:10even though he's being told things about the texture of this cream,
01:19:16or sauce, or I don't know how to call it.
01:19:19Thank you.
01:19:21I think Gary is doing very well,
01:19:23and I have a lot of faith that this will be his next cupo.
01:19:27Alicia, please come in.
01:19:30Well, I tried to present the tartlet of my dignity,
01:19:34because I always try to present each challenge with a lot of dignity.
01:19:39What? They're not the same?
01:19:41What?
01:19:42Aren't they three the same?
01:19:43Yes, they're three the same.
01:19:45Huh?
01:19:46Three the same in deconstruction.
01:19:48Unfortunately, Alicia presents two dishes that I help her take,
01:19:53and I see them empty.
01:19:54I say, well, there are some dishes that sometimes you don't see,
01:19:57but they're on the plate.
01:19:58It's molecular cooking.
01:19:59Maybe that's how she did it.
01:20:01So I'm kind of confused.
01:20:05What's the red one?
01:20:06It's also red apple.
01:20:07And what's in the middle dish?
01:20:09It's...
01:20:10The tartlet.
01:20:12I guess they made a good duo here,
01:20:14in that Natalia also likes desserts a lot and they get along very well.
01:20:18The point is that they only have one tart left.
01:20:23What's the name of what you did?
01:20:25The tartlet of my dignity.
01:20:31Because, well, we wanted to do something very nice,
01:20:33because without Natalia, it would not have been possible to deliver.
01:20:37I even think it's the first time I feel like I'm not going to be able to deliver.
01:20:41I love you, Alicia!
01:20:45But, well, I really did make the tartlets.
01:20:48With a recipe that is wonderful,
01:20:51but unfortunately it takes 45 minutes, my dough,
01:20:55for it to have such a delicate and fine consistency,
01:20:59with which that dough is made.
01:21:02Unfortunately, the other two are in the oven.
01:21:06I feel very sure of what I did.
01:21:08It's very delicious.
01:21:10And what I did is very good and technically correct.
01:21:13But I can't present anything raw.
01:21:16They're baking.
01:21:18They're done, but I didn't dare to take out the five minutes I needed before,
01:21:22because I didn't want to present a raw dough.
01:21:25I like the attitude that Alicia is taking with this challenge and how things came about.
01:21:29She's putting her dignity there, because no one can stop her.
01:21:33Well, Alicia, first of all,
01:21:35it's valuable that at least you presented yourself with the dignity of bringing a tart.
01:21:41That's really good for you.
01:21:43I think that sometimes we have to understand that time eats us,
01:21:47and knowing the preparations, what it implies, especially the pastry,
01:21:51sometimes the amount of things they do is what kills them.
01:21:55Do you understand me?
01:21:56Because pretending to make three tartlets...
01:21:58You don't have the time for these challenges.
01:22:01No, no, it's not the time, it's not the problem.
01:22:03The problem is the participant.
01:22:06I mean, cookies, and with your own filling,
01:22:09you would have done wonderful,
01:22:11and you can even play with making like a thousand cookie sheets.
01:22:14We did think about it, but...
01:22:16Of course.
01:22:17So, well, the truth is, the challenge is not met,
01:22:20to our eyes, my dear Alicia.
01:22:22But the challenge is not met because the apple is present.
01:22:27The filling is a little bit tense.
01:22:29The dough doesn't taste like anything at all.
01:22:31The dough doesn't taste like anything at all.
01:22:34Talkative.
01:22:35Making bad decisions can leave us out.
01:22:37Well, I have nothing more to say.
01:22:39You got on your own.
01:22:41Of course!
01:22:42The winner of this challenge is...
01:22:53The truth is, the challenge is not met, to our eyes, my dear Alicia.
01:22:57But the challenge is not met because the apple is present.
01:23:01Toño said it.
01:23:02There are three cookies.
01:23:04If you're going to make a cake, you have to make three.
01:23:06That's why the challenge is not met.
01:23:08Okay.
01:23:12And well, on a plate there are the three pieces for each one,
01:23:15but it would be a matter of just dividing them,
01:23:17and if they want to try it.
01:23:19But well, from what I see, they're not interested in trying it.
01:23:22You obviously have the apple present,
01:23:24but we don't have three cookies, my dear.
01:23:26Three cookies, my dear Alicia.
01:23:27You can go back to your station.
01:23:29Thank you.
01:23:32In this presentation, well, I have nothing more to say.
01:23:35I'm disqualified because I didn't present the cookie on the three plates.
01:23:39If someone chooses to make a cake,
01:23:44they have to make three cakes.
01:23:46Truchas.
01:23:47Yes, I remembered.
01:23:48Toño said that if they were going to make cakes,
01:23:50they had to make three complete ones.
01:23:52I would have made one of these.
01:23:54Chiquitita, chiquitita, chiquitita.
01:23:56Positive point for Gary, one less rival.
01:24:00Oh, what a shame.
01:24:03I feel a lot of anger, really.
01:24:05I feel, yes, responsibility,
01:24:07but at the same time I'm calm that Alicia knows that I gave my best,
01:24:11that she's calm because she also gave her best.
01:24:14Niño.
01:24:15Let's go.
01:24:16Pass, please.
01:24:17Don't make a mess.
01:24:19I did it with a lot of love, a lot of love.
01:24:22A combination of all this apple.
01:24:26You can feel that flavor.
01:24:28It was very delicious.
01:24:33It's like an empanadita.
01:24:36Like a cake.
01:24:37Like a pie, apple pie.
01:24:40I'm sending all my good vibes
01:24:42so that, Niño, you go great with the judges
01:24:46and that cube is yours.
01:24:48Tell us, please,
01:24:49the name of this dish.
01:24:51It's an apple pie version,
01:24:54but this is called chipotle pie.
01:25:00Because it has a touch of chipotle inside the sauce.
01:25:03And when you open it,
01:25:05it's an apple sauce,
01:25:07the one that's yellow.
01:25:09But what made it different was that I took red apple,
01:25:12I made the juice from the red apple,
01:25:15and with that juice,
01:25:16I was able to make the filling inside the apple.
01:25:20And that filling has
01:25:23brandy,
01:25:24it has nutmeg,
01:25:26it has cinnamon,
01:25:27it has real vanilla,
01:25:30and the other one is a macarpone foam
01:25:34with green apples.
01:25:36It's a basic dough.
01:25:37Butter.
01:25:39You did it.
01:25:40And flour.
01:25:42When I saw that it was just an empanadita,
01:25:44I kind of relaxed a little,
01:25:46because I thought he was going to do something more elaborate.
01:25:51I feel a little tense about the filling.
01:25:53A little tense, nothing more.
01:25:54The sauce.
01:25:57There's the chipotle.
01:25:58The cream, very good.
01:26:00Cold.
01:26:01I don't know if it's the time that I couldn't rest so much
01:26:04that it's, let's say, separating the water from the cream.
01:26:09And the observation I can give you from this is that
01:26:11I got a little hollow.
01:26:12Maybe it needs a little more filling,
01:26:14but the flavor is wonderful.
01:26:17Thank you.
01:26:18The foam finally made us chueco, kid.
01:26:22Suddenly, it started to sink right in front of the judges.
01:26:27The filling is very good.
01:26:28The dough doesn't taste like anything at all.
01:26:31If you try it separately,
01:26:32it tastes like they put sugar on it and it's raw.
01:26:36Did you see it?
01:26:37It's raw on the inside.
01:26:39For me, that wasn't raw.
01:26:42Forgive me, Chef Belen,
01:26:44but that lasted a long time there
01:26:46and I tried others that I put at the same time,
01:26:49but if you say it's raw, you're the one who knows.
01:26:52Any dough that you have sweet,
01:26:55don't put salt on it,
01:26:57and it has sugar,
01:26:58you'll never feel that flavor.
01:27:00So it's very important to always put
01:27:02a pinch of salt to everything sweet
01:27:04to enhance the flavor.
01:27:05Does it have salt?
01:27:06I swear it has salt.
01:27:07I even put salt on my salsa.
01:27:09Lies!
01:27:10Because I saw that dough,
01:27:12I saw salt,
01:27:13because I saw it,
01:27:14and there it is on the camera.
01:27:15Talkative.
01:27:16Thank you very much, kid.
01:27:17You can go back to your station.
01:27:18Thank you.
01:27:21Today, Chef Belen had the bad luck
01:27:23of trying all the details of Niño.
01:27:26First, the cherry tomato,
01:27:28then the cheese,
01:27:29now a piece of raw dough.
01:27:31Oh, boy.
01:27:32Niño, you have to go clean up with Chef Belen
01:27:35to make her dish better.
01:27:38Chefs, it's time to bring it forward, please.
01:27:45Niño is not doing too well,
01:27:47which benefits my brother Gary,
01:27:49who I think is ready to take this position
01:27:53in the semifinals.
01:28:01After that apple marinade,
01:28:04I imagined that here,
01:28:06she was going to go all out,
01:28:08I mean, behaving like
01:28:10almost semifinalists,
01:28:13and she was going to throw something salty,
01:28:15but no, sir.
01:28:16Well, I don't think we went for the sweet,
01:28:18because we are also very tired
01:28:21of doing salty, salty, salty things,
01:28:23and I think this was also a good opportunity.
01:28:25It's just that, psychologically,
01:28:27I think people relate fruits to desserts,
01:28:30especially the apple,
01:28:31which is the famous apple pie,
01:28:36so it's like,
01:28:38their brain went to the easy,
01:28:40and it's not easy to make a dessert.
01:28:42I thought they drank a lot of this.
01:28:45Of course!
01:28:46So they got on their own.
01:28:48I think Gary has high chances of winning
01:28:50because she did very well.
01:28:51I passed, I'm going to tell you which station I passed,
01:28:53Alicia's.
01:28:54And I saw that she had five tart molds,
01:28:58with a dough like this,
01:28:59for five molds.
01:29:00I clearly told her,
01:29:01Alicia, you have to present a tart per person,
01:29:05and she told me,
01:29:06it's going to be a deconstructed tart,
01:29:08now they took the deconstruction as an excuse.
01:29:10But in the end, she didn't meet the challenge,
01:29:13even though she said that
01:29:15each dish had the accompaniment,
01:29:18but the challenge itself was that
01:29:20each of us had the same dish,
01:29:23so it was a non-completed challenge,
01:29:25and anyway,
01:29:26that tart that Alicia presented was raw.
01:29:29The judges will decide
01:29:31who made a better dish,
01:29:34and who had different preparations
01:29:36to have this wonder that is the apple.
01:29:41If we go with Gary,
01:29:42I passed through Gary's station,
01:29:43he told me when I passed
01:29:45that he was making a kind of cookies,
01:29:47or muffins,
01:29:48of apple,
01:29:50he achieved various textures on the plate,
01:29:52he achieved a good flavor,
01:29:53you could feel the presence of the apple,
01:29:55but I don't think he should have called it a bunuelo,
01:29:58I think that since they came out round,
01:30:01when he baked them,
01:30:02he wanted them to come out of the bottom of a truck,
01:30:04as we say in the Republic,
01:30:06and he put bunuelos on them,
01:30:07when they were like cookies.
01:30:09There is a certain possibility that it happens,
01:30:12and it can also exist that it doesn't.
01:30:14Kid, the idea was very good,
01:30:18I mean, that idea,
01:30:20it would be crazy
01:30:22what this famous personal apple pie is,
01:30:26personalized,
01:30:27with this cream that the mascarpone
01:30:29in itself is decadent, creamy, divine,
01:30:33and has just a touch of sweetness
01:30:36that another element,
01:30:38another element of a very sweet dish
01:30:41can passivate you.
01:30:42I think today was not the best moment as a child
01:30:45in this challenge,
01:30:46and unfortunately,
01:30:47neither was David's.
01:30:48The fifth semifinalist
01:30:51is between two?
01:30:52Yes, totally.
01:30:53Totally agree.
01:30:54Yes.
01:30:55Are we convinced?
01:30:56Yes, yes, but we are clear.
01:30:57Are you convinced, colleagues?
01:30:58100%.
01:30:59We are clear.
01:31:00Let's say it.
01:31:01Let's go there.
01:31:02Let's go there.
01:31:03I believe that we are all doing our best
01:31:06so that the participant we help wins.
01:31:11It's time for the verdict,
01:31:13and I get very nervous, very nervous,
01:31:16I say I don't want to affect Gali,
01:31:18I don't want to affect him,
01:31:19I want him to notice my help,
01:31:20I want him to notice that I went to add
01:31:23and work with him
01:31:24as if that cube was really mine.
01:31:28Chefs, tell us,
01:31:30who got the fifth cube for the semifinal?
01:31:34Well, at this point in the competition,
01:31:38it is important to know how to make smart decisions.
01:31:43Making bad decisions on this path
01:31:46can leave us out.
01:31:48I think in this case it refers to Alicia.
01:31:50If there is something that has characterized
01:31:52Miss Machado in this program,
01:31:54it is not listening.
01:31:56We have decided that the one who wins this challenge
01:32:00and takes the fifth cube to the semifinals
01:32:06is...
01:32:10I feel irresponsible.
01:32:19It's you, Gali.
01:32:38Yes, she did it, she did it, she did it, she did it.
01:32:41Yay, Gali!
01:32:43Yes!
01:32:44Yay!
01:32:47Good, Gali, good, good!
01:32:51Gali, if she didn't win now, she would have died.
01:32:54Congratulations, you deserve it.
01:32:58Gali, Gali!
01:32:59Ra, ra, ra!
01:33:02I'm happy for Gali, really,
01:33:04but I think the boy deserved it.
01:33:07Gali, congratulations!
01:33:10You are the penultimate semifinalist.
01:33:14I can't believe I'm in the semifinal
01:33:18of Top Chef V.A.P.
01:33:20with great contestants.
01:33:22There were 20 of us and I'm in the semifinal.
01:33:24The others still have one chance
01:33:28to qualify for the semifinal.
01:33:30I think I have already reached my final.
01:33:33Somehow, I find it very difficult
01:33:36that I can beat the boy.
01:33:39Alicia, you are going to face
01:33:43a challenge for the sixth place
01:33:45in the semifinal.
01:33:47No, no, no, I can't believe
01:33:49I'm going to have a duel with Alicia.
01:33:52While we prepare everything,
01:33:54you can go to the end, please.
01:33:55Thank you.
01:33:56Thank you.
01:33:58My heavenly father.
01:34:03Thank you.
01:34:10Good luck, my boy.
01:34:11Go for it!
01:34:13I'm coming.
01:34:14She's coming.
01:34:15With everything she's got.
01:34:20I think Gali, today has been
01:34:23a lucky day for him.
01:34:24I was unfortunate
01:34:26that I couldn't complete
01:34:29the cooking of the tartlets.
01:34:31Someone who deserves to be there
01:34:34is Gali for me.
01:34:35who deserves to be there, for me, is Gari.
01:34:38I want you to give it your all.
01:34:40Thank you, my love.
01:34:41I want you to do well.
01:34:43Thank you.
01:34:44Obviously, I don't want either of you to leave,
01:34:46but I want...
01:34:48Mom to leave.
01:34:50To fight.
01:34:52War of Husbands.
01:34:53War of Husbands.
01:34:55Child and Alicia, facing each other in the kitchen.
01:34:58The spiritual husbands are going to have to fight for the semifinal.
01:35:03My love, how are you?
01:35:04Good.
01:35:05Are you ready for the War of Husbands?
01:35:08Yes.
01:35:10With energy, Machado.
01:35:11I don't want to push you.
01:35:13I don't want you to...
01:35:14Nothing, if today is the final,
01:35:17we'll get this far.
01:35:18I'm super happy, super happy.
01:35:20I don't feel very well, my love, physically.
01:35:23No, I know.
01:35:24I need you to...
01:35:25Let's cook, ladies, please.
01:35:27I know.
01:35:28But forcefully.
01:35:29I know, but...
01:35:30It's just that physically I don't feel well, really, mom.
01:35:32I'm not playing.
01:35:34Do you think I'm playing with the fibromyalgia?
01:35:36It's not a game.
01:35:37No, I know I'm not playing.
01:35:39But I want you to be lucky.
01:35:41I'm trying, but with the energy I have right now,
01:35:44I've recovered a little, I've taken the serum,
01:35:46I've been given attention, I've eaten.
01:35:49I need to be given to do what I have to do.
01:35:53And if I leave, I'll leave calm.
01:35:55I've already cooked, I've done what I had to do.
01:35:57Well, I don't know, I'm going to try to go for something simple,
01:36:00that has a lot of flavor, I'm going to focus on the flavor.
01:36:03I'm going to try to be technically correct.
01:36:06This is not complicated.
01:36:08This is ant color.
01:36:10Child Alicia.
01:36:12No, let's go, bye.
01:36:13Come on.
01:36:14No, no.
01:36:15Here's a cup for the semifinals.
01:36:18The best, the best for both of us.
01:36:22Cheer up.
01:36:24So, well, my people, wish me the best,
01:36:26and if not, it's been a pleasure to be in this competition.
01:36:29Kisses.
01:36:30And I saw myself with Alicia in front of me.
01:36:33It's like I have this, I feel it, I have something,
01:36:37or I feel it, but I had that feeling.
01:36:40They are very strong emotions.
01:36:42Facing a person you love,
01:36:44a person with whom you have shared so many things.
01:36:47I'm sure this challenge, both for Niño and for Alicia,
01:36:49is not going to be easy.
01:37:01Alicia and Niño, you are not here by chance.
01:37:04No.
01:37:05Many good cooks have stayed on the road.
01:37:08Their work, their perseverance, great learnings and achievements
01:37:13made them enter this top 7.
01:37:16And although the physical wear is evident,
01:37:21you are playing to see the fruit of so much effort
01:37:25and so much work.
01:37:27Alicia and Niño, a decisive moment has come.
01:37:31One of you will be the last semi-finalist.
01:37:34Oh, my God.
01:37:35The other, unfortunately, will have to say goodbye to this competition.
01:37:40The confrontation of a heavenly couple, of a spiritual couple,
01:37:46of brothers and sisters separated at birth.
01:37:50I mean, they get along very well, they are spiritual spouses,
01:37:52so I think they are feeling each other, not a competition,
01:37:57and that's cool.
01:37:58So, guys, it's time for the last duel for a pass to the semi-final.
01:38:04Oh, my God.
01:38:05Wow, the last duel of the semi-final,
01:38:09but I had to face anyone else but Alicia.
01:38:13Niño loves Alicia very much,
01:38:15and I know that for him this moment is complicated.
01:38:18Facing a friend shouldn't be easy.
01:38:21Chefs, what is this duel about?
01:38:24Well, guys, you will have 60 minutes and the market is open.
01:38:29Today you are going to prepare that dish that best represented you,
01:38:34the one you are most proud of in this competition.
01:38:39Well, this challenge is cool.
01:38:42I don't know if I would have made a dish of all the ones I have won,
01:38:48maybe there are five immunities, imagine.
01:38:51That dish that makes you proud,
01:38:53that makes you feel confident in doing it,
01:38:56that you trust the flavors, the textures,
01:39:00in what you prepared that time,
01:39:02and that today you bring it to the present,
01:39:05and give it that twist,
01:39:07and put all that knowledge you have learned
01:39:11throughout the competition in Top Chef VIP.
01:39:14Because today the competition is with yourselves.
01:39:19Today's challenge is not against Alicia.
01:39:23No, it's with ourselves.
01:39:25It's doing what you did before,
01:39:29but this time you have to take it to another level,
01:39:32with your flavors.
01:39:33If there was a mistake the chefs made, fix it.
01:39:36Guys, today you are going to prepare the best dish in your repertoire.
01:39:41Oído?
01:39:42Oído, chef.
01:39:44Ánimo!
01:39:45Claro.
01:39:47Alicia, I see her tired and discouraged.
01:39:51She doesn't feel good.
01:39:52I know.
01:39:53Right now that is a little confusing for me.
01:39:56Well, usually in life we remember more of the good things than the bad ones.
01:40:01Okay?
01:40:02So, lean on that memory of what was the best dish
01:40:07they made here in Top Chef VIP.
01:40:10The kid was extraordinary with the little palms.
01:40:13With what?
01:40:14With the little palms.
01:40:15No, but...
01:40:17They super congratulated him.
01:40:19To make a reinterpretation of the same,
01:40:22without forgetting how bad we were in that dish,
01:40:26to be able to elevate it.
01:40:28I feel it's a challenge like the one I had when I came back.
01:40:31The opportunity to improve a dish that they liked,
01:40:34make it more elegant, give it that plus.
01:40:37Really, I hope you make the most of this opportunity.
01:40:40Improve your imagination.
01:40:42Give it an upgrade.
01:40:44Go first class on the best plane.
01:40:48Let this trip be the best trip for you.
01:40:53Your weapons.
01:40:54Each one of you knows what your strengths are
01:40:57and what your weaknesses are.
01:40:59No one knows themselves better.
01:41:02So, take advantage of that knowledge in your favor.
01:41:06I wish you a lot of luck.
01:41:08Thank you.
01:41:09Thank you.
01:41:11There's a strange tension
01:41:14that these two characters are so close to each other
01:41:18that they're going to have to fight for one place.
01:41:22I'm a person who always says
01:41:24that what's for me, no one takes it away from me.
01:41:28The two have come this far for a reason.
01:41:32They've presented some amazing, spectacular things
01:41:38with their stumbles.
01:41:39And because they've stumbled so well,
01:41:41they've gotten up and found their way here.
01:41:46Remember very well,
01:41:48the dish that made them the most proud.
01:41:54Tell the chefs, we blew their minds.
01:41:57We made them very happy.
01:41:59I think this challenge is a little easier
01:42:01because the range of options opens up a lot.
01:42:04But it's also a double-edged sword.
01:42:06Having so many options can take you to other directions.
01:42:10The dish that you prepare today
01:42:13is to pay homage to all that difficult path
01:42:19that you've come through.
01:42:21Please apply everything you've learned.
01:42:24I think the challenge is very good
01:42:26because it's doing something that you've already done.
01:42:29It's something that you feel comfortable with.
01:42:31It's a 60-minute open market.
01:42:33I love it because I go, I invent, I do it,
01:42:36I put it to the test, I put this thing.
01:42:38If you feel that you've presented,
01:42:41at some point in this long road that you've crossed,
01:42:44two or three dishes that you feel calm and proud of,
01:42:50to pay homage to them and achieve something incredible,
01:42:55which is to pay homage to that last point
01:42:59of the final challenge,
01:43:02to win.
01:43:04If I could cook again,
01:43:07the truth is that I would like to cook heart again.
01:43:10I think I would do it much better
01:43:13and I would present it much more beautifully.
01:43:15Child, what dishes do you have in mind right now?
01:43:19Maybe I can make a combination of something I liked
01:43:22with something else that I also liked.
01:43:24It could be like a blend there.
01:43:27Let's make that dish then.
01:43:30I'm having a vision.
01:43:32The child's dish is going to have rice.
01:43:34I'm sure she's going to work banana
01:43:37because otherwise it wouldn't be the child.
01:43:39Alicia, what dish do you have in mind?
01:43:43Honestly, I don't feel like I've ever presented
01:43:47any dish that you really liked.
01:43:50Uh-huh.
01:43:51I wouldn't know at this point
01:43:53what would be the best thing in my repertoire
01:43:55because I've done very elaborate things
01:43:58that haven't had very good reviews.
01:44:02She has already gained immunity with a dish.
01:44:05She has also liked dishes she made with her grandmother,
01:44:08with her mother.
01:44:09So I think she does have it.
01:44:10So I think I'm going to risk doing something
01:44:15that I've wanted to do for a long time,
01:44:18that I've never done.
01:44:19I think she wants to risk doing something new,
01:44:22something she's already done,
01:44:24and maybe have to elevate it.
01:44:26If I'm leaving,
01:44:27I'd rather go with something I've never done.
01:44:30Okay.
01:44:31Something that can talk a little bit about who I am,
01:44:34maybe, or I can apply some techniques,
01:44:37especially cutting,
01:44:40which is what I've failed the most
01:44:42in what I've been told.
01:44:43I feel that Alicia's energy is a little lower than normal
01:44:47and I know there are things in here
01:44:49that are moving her a lot.
01:44:51That's why every time she speaks,
01:44:53her voice is cut off a little.
01:44:54And I think right now I'm thinking more about
01:44:56everything they've told me I've done wrong
01:44:58so as not to repeat it on the dish I want to present,
01:45:02than to think about what I've done well.
01:45:05No, I'd rather think about what I've done wrong.
01:45:07I agree with Alicia.
01:45:09If she feels good,
01:45:10if she feels confident to be able to make a dish
01:45:13like she's saying,
01:45:14then I don't see any problem with it.
01:45:16Well, I'm going to try to make a dish
01:45:19that they consider,
01:45:21if they give me the opportunity or not,
01:45:23to continue in the competition.
01:45:24I'm going to bring you some dishes to mind
01:45:27that have gone very well for you.
01:45:29Let's see.
01:45:30The dish you prepared in honor of your grandmother Alicia
01:45:34went very well.
01:45:35What's your dish called, Alicia?
01:45:37My dish is called Rice at my grandmother Alicia's bar.
01:45:42This rice takes me home.
01:45:45Very, very good.
01:45:46It has a very good seasoning.
01:45:48The bite, all together, I liked it a lot.
01:45:52The meat of the wedding.
01:45:55Ah, the meat of the wedding.
01:45:57The beef fillet medallion, well done.
01:46:01Good cooking.
01:46:02Excellent sauce.
01:46:04That sauce had a lot of flavor.
01:46:06That serves as motivation for this challenge.
01:46:10I think she's always been a very forward-looking woman.
01:46:13Of course.
01:46:14Very warrior, who hasn't given up.
01:46:16You showed it in the previous challenge.
01:46:18You gave it your all.
01:46:20That's very important.
01:46:21You didn't give up to the chefs with empty hands.
01:46:24So, Alicia, as you say,
01:46:27let's go forward and give it our all
01:46:30because she's the woman you've always shown in the competition, okay?
01:46:33Yes, of course.
01:46:34Okay.
01:46:35I would like to make a couple of recipes that I have out there
01:46:38that are very flavorful
01:46:40and that represent a typical dish of Cuban gastronomy,
01:46:45which is how my flag has been,
01:46:47either Venezuelan or Mexican.
01:46:49Say it with me.
01:46:50Loudly.
01:46:51Let's go!
01:46:53Go, Alicia!
01:46:54Of course, let's go!
01:46:55Come on!
01:46:56Let's go, Alicia!
01:46:57Oh, I'm going to cry with her.
01:46:59Oh, I'm going to cry with her, God.
01:47:01You're Alicia Machado, girl.
01:47:02Remember that.
01:47:05Oh, yes.
01:47:06I broke my heart.
01:47:08Come on.
01:47:09Come on!
01:47:10I think I've had a pretty strong emotional training in my life.
01:47:15I take this as what it is,
01:47:17a beautiful competition in which I've had a great time.
01:47:19You can do it. Come on, you can do it, girl.
01:47:21You can do it.
01:47:23I feel like Alicia comes with a lot of emotions in here.
01:47:26As soon as she speaks, her voice suddenly cuts off.
01:47:28What's wrong with you, Alicia?
01:47:30Wake up.
01:47:31It's not the Alicia I know.
01:47:32Alicia, let's say it on the count of three, all of us,
01:47:34so you don't feel alone.
01:47:35One, two, three.
01:47:37All of us!
01:47:39That's it.
01:47:41Well, the truth is, the chefs give me a lot of encouragement.
01:47:44Thank you very much.
01:47:45The judges want to be a little cold,
01:47:49but it is inevitable that they get emotionally involved
01:47:53because who doesn't want the prodigy boy?
01:47:57Or who doesn't want Alicia Machado?
01:47:59They have given us unique and memorable moments
01:48:03in this season of Top Chef VIP.
01:48:05Alicia and Niño, for this duel,
01:48:08for the last cup of the semifinal,
01:48:10you will have 60 minutes and the market is completely open.
01:48:13Personally, I prefer Alicia to leave.
01:48:16But if I think about cooking,
01:48:18I prefer Alicia to stay and Niño to leave
01:48:21because Niño cooks much better than her
01:48:23and would be one less rival.
01:48:25One for the gastronomic and the other for the staff.
01:48:28Guys, it has really been a pleasure
01:48:31to share this kitchen with you.
01:48:34I wish you clarity, love in everything you do
01:48:38and that those kitchen muses are on your side.
01:48:41I already got my place in the semifinal.
01:48:45Gary too.
01:48:48And whoever leaves, left.
01:48:51Ready?
01:48:53Sharp!
01:48:55Delicious!
01:48:58Let's cook!
01:48:59Let's go!
01:49:05Who doesn't like a good dose of drama
01:49:07or a spicy rivalry?
01:49:09I have good news for you
01:49:10because the nights of Telemundo
01:49:12will continue to be very exciting
01:49:14thanks to the Island Extreme Challenge,
01:49:16a survival game full of unexpected twists
01:49:19from beginning to end.
01:49:21My strategy to win will be to use psychology,
01:49:24feeling, kindness and the light that one carries inside.
01:49:27Simply be myself
01:49:29and enjoy every moment and every moment to the fullest
01:49:32and not suffer.
01:49:33Entering, I already won.
01:49:34I don't have to arrive and win the last competition.
01:49:37I already won.
01:49:38My strategy to win will be to have a good time.
01:49:40I have a physical condition and I have a good attitude.
01:49:43The Island Extreme Challenge.
01:49:46Great premiere this Tuesday at 7, 6 Central
01:49:49on Telemundo.
01:49:51Prepare for a lot of drama,
01:49:53rivalries, betrayals and a lot of adrenaline
01:49:57on the Island Extreme Challenge
01:49:59that starts this Tuesday at 7, 6 Central on Telemundo.
01:50:02The house of reality.
01:50:11Let's cook!
01:50:25Guys, congratulations.
01:50:27Congratulations to everyone.
01:50:28I don't know what's coming, but it's here and it's...
01:50:31Yes.
01:50:33Do you remember when we didn't fit in here?
01:50:36Yes.
01:50:38Of course.
01:50:39Now, literally, as the phrase says,
01:50:41we are all who we are,
01:50:43but we are not all who we are.
01:50:48I'm going to do something I've never done before.
01:50:50I'm going to try to do something simple with a lot of flavor.
01:50:54I'm going with a lobster soup,
01:50:57shrimp, oyster, octopus.
01:51:00Wow!
01:51:01But it's going to be something with patacones, rice.
01:51:04It's going to be something very...
01:51:05I would do the same.
01:51:06Of course.
01:51:07I would do something that leaves my full mark.
01:51:09They take me out with my essence.
01:51:11I'm sure the boy inside
01:51:14must be dead nervous
01:51:17and must feel like this size.
01:51:20Let's go for it.
01:51:21Let's go crazy.
01:51:22Are you okay, honey?
01:51:23Yes, well, I think it's definitely very strong for both of us
01:51:27because we love each other a lot.
01:51:28We know that one of the two is going to leave the competition.
01:51:30What is Machado grabbing?
01:51:31He's going to make a gazpacho in my honor.
01:51:33I think what Machado doesn't want is to make a gazpacho in your honor.
01:51:38In simple words, deaf ears.
01:51:43Machado is going shopping.
01:51:45Why don't you grab a basket?
01:51:46Inexplicable.
01:51:47I don't know.
01:51:48Things are falling apart.
01:51:50I'm going to make a classic Aztec tortilla soup.
01:51:58Alicia is tired,
01:52:00and although Alicia has the ability to get up a thousand and one times,
01:52:05no matter how tired she is,
01:52:07I think that, right now,
01:52:09I'm feeling her in a moment
01:52:11where her body can't take it anymore.
01:52:14I'm feeling her in a moment where her fatigue
01:52:17is not only physical,
01:52:19but also emotional.
01:52:37I'm going to evoke my flavors.
01:52:40I'm going to cook what I like.
01:52:42If I have to leave today,
01:52:43I'm going to do it with that flavor that characterizes me.
01:52:48I'm going to do something with a lot of love,
01:52:51with a lot of flavor,
01:52:52and I'm really going to put a lot of effort into this cooking.
01:53:02I'm going to make a classic soup
01:53:04with the fried tortilla,
01:53:06the fried chili,
01:53:07with the pork rind.
01:53:12Oh, my daughter, you're here.
01:53:16The truth is, I'm very tired.
01:53:18Physically, I don't feel well.
01:53:22It's been...
01:53:24It's been quite a journey,
01:53:27this experience.
01:53:31At night,
01:53:32I feel Alicia
01:53:36calm,
01:53:37but not completely.
01:53:39She doesn't feel well.
01:53:41I've been away from home for almost five months.
01:53:43I'm away from my daughter,
01:53:44who is always my pillar of support.
01:53:47And because of her, I'm here.
01:53:48Because of her, I'm doing all of this.
01:53:52Sad, melancholic,
01:53:54as if saying,
01:53:55I'm happy up to this point.
01:53:57And suddenly, she changes and says,
01:53:59no, let's go with everything.
01:54:00Not yet.
01:54:02He's making his lobster tails there,
01:54:05grinding everything,
01:54:06giving a lot of flavor to that soup.
01:54:11I put it with leek,
01:54:12which gives it such a rich flavor.
01:54:14And I put it there,
01:54:15over low heat,
01:54:16so that all of that flavor comes out.
01:54:24I'm going to make a soup
01:54:25that's going to be very, very tasty.
01:54:27I'm going to make a soup
01:54:28that's going to be very, very tasty.
01:54:33What are you doing?
01:54:34Tell me.
01:54:35I'm going to try to do something simple.
01:54:37What recipe are you working on?
01:54:39Tell me, Alicia.
01:54:40Look, I'm going to make a delicious
01:54:42Aztec soup.
01:54:44Okay, with pork.
01:54:46With pork, yes.
01:54:47I'm going to add my personal touch,
01:54:49my flavor.
01:54:50I'm going to add some things,
01:54:51like rum.
01:54:52I'm going to moisten the chilies
01:54:54in the beef stock.
01:54:56And I'm finishing up the soup.
01:54:58And I'm also going to add chicken.
01:55:00Maybe I'm going to make a...
01:55:02Maybe I'm going to make a pasta
01:55:03with the shredded chicken.
01:55:05Originally, the Aztec soup,
01:55:06the tortilla soup,
01:55:07doesn't have shredded chicken.
01:55:09It was an idea I had
01:55:11to prepare it
01:55:12inside the fresh cheese.
01:55:14Yes, of course.
01:55:15Highlight all of that
01:55:16with all you've learned, Alicia.
01:55:17Okay?
01:55:18Yes, ma'am.
01:55:19Good luck.
01:55:20Thank you.
01:55:21I'll leave you alone.
01:55:22Thank you, Tita.
01:55:23Thank you.
01:55:24I'm very grateful to Tita.
01:55:25Thank you for all those
01:55:26beautiful advice you gave me.
01:55:34Honey, what a moment,
01:55:35my dear.
01:55:36Very strong,
01:55:37but I'm going to say goodbye
01:55:38with what I like the most.
01:55:39You know I'm fascinated
01:55:40by seafood.
01:55:41They've been very good to me.
01:55:42No, no, no, no, no.
01:55:43Let's hear it.
01:55:44Let's all hear it.
01:55:45I'm going to say goodbye
01:55:46with what I like the most.
01:55:47That's what you just said.
01:55:48No, no.
01:55:49Did that come out of your mouth?
01:55:50Oh, my God, no.
01:55:51Remember,
01:55:52if someone has taught us,
01:55:54it's what you say.
01:55:55No.
01:55:56I understand very clearly
01:55:57what Chef Toño
01:55:58wants to tell me.
01:55:59No,
01:56:00it's that from here
01:56:01I'm going to the final.
01:56:02Oh, okay.
01:56:03Like a child.
01:56:04Say goodbye today.
01:56:05From this day.
01:56:06If I pass today,
01:56:07I'm going and I'm going to the final.
01:56:09So I'm going to do
01:56:10like a style,
01:56:11like a fumé,
01:56:12like this,
01:56:13of all these rich assholes.
01:56:14That's going to be
01:56:15a more powerful soup
01:56:17and very expensive.
01:56:19Did you check all this
01:56:20thing by thing?
01:56:21Yes.
01:56:22There I have it.
01:56:23Marinating.
01:56:24Yes, marinating.
01:56:25All that is there.
01:56:26Yes, and there I have everything.
01:56:28Remember also,
01:56:29that much of a thing
01:56:31can be too much.
01:56:33Yes, too much, of course.
01:56:34I think Chef Toño
01:56:35saw too many seafood
01:56:36at the children's station
01:56:37and he was a little alarmed
01:56:38that that seafood soup
01:56:40really has so many seafood
01:56:42that it's unpleasant.
01:56:44Because apart from that,
01:56:45you also have this.
01:56:46Yes, yes.
01:56:47Although,
01:56:48if someone has known how to handle
01:56:50the combination of flavors
01:56:51it's you.
01:56:52I'm very flattered.
01:56:53Chef Toño
01:56:54has always been my savior,
01:56:56my angel.
01:56:57The Caribbean flavor,
01:56:58the child can't deny it,
01:56:59nor hide it.
01:57:03Be careful also with thorns,
01:57:04be careful also with shells,
01:57:05be careful also
01:57:06with things that shouldn't be there.
01:57:08Come on.
01:57:09Strain.
01:57:10Of course, I've always
01:57:11strained everything.
01:57:12Remember,
01:57:13you're a semi-finalist
01:57:14at Top Chef VIP, bro.
01:57:15Almost, almost, almost.
01:57:17Almost there.
01:57:18Almost, almost, almost.
01:57:20That's it, son.
01:57:21Do your thing.
01:57:22Thank you, son.
01:57:23Come on, cheer up.
01:57:24Give me luck, Tabe.
01:57:26He seems to really enjoy
01:57:28these judges
01:57:30visiting us
01:57:31to give us tips.
01:57:33Toño always
01:57:34giving me there
01:57:35on the nail.
01:57:38Five minutes, guys.
01:57:40Let's go.
01:57:49It's chicharrón,
01:57:50the greasy one.
01:57:51But with chili, you see?
01:57:52It's delicious with chili, yes.
01:57:57They're doing things
01:57:58very similar,
01:57:59both of them.
01:58:01And the banana too.
01:58:03And the broth.
01:58:04You can see that
01:58:05there's a connection
01:58:06between them
01:58:07because they're preparing
01:58:08both broths,
01:58:09and they look delicious.
01:58:10Yes, it's going to be
01:58:11a tortilla soup.
01:58:12Tortilla soup?
01:58:13Yes.
01:58:14He's going to put chicken.
01:58:15Okay.
01:58:16It's a tortilla soup.
01:58:17That's why I took
01:58:18so much tomato too.
01:58:20Tortilla soup
01:58:21is absolutely delicious.
01:58:22I think Alicia
01:58:23made a good choice.
01:58:26He's going to put
01:58:27a touch of banana.
01:58:28Crispy too, yes.
01:58:30The important thing
01:58:31about this dish
01:58:32is that it elevates it
01:58:33and makes it
01:58:34much more interesting
01:58:35and more,
01:58:36just at the level
01:58:37of Top Chef VIP.
01:58:39Yes.
01:58:45Niño, how are you?
01:58:47I'm doing great, my love.
01:58:49Plating?
01:58:50Yes.
01:58:51Everything that Niño
01:58:52is preparing
01:58:53looks spectacular.
01:58:55And why did you decide
01:58:56to do this?
01:58:57New?
01:58:58Fusion?
01:58:59No, mine,
01:59:00what I like.
01:59:01What you like?
01:59:02Let me guess.
01:59:03Look.
01:59:04Rice, corn?
01:59:05Yes.
01:59:06Over there?
01:59:07Yes, over there.
01:59:08I've already tried
01:59:09what he's preparing.
01:59:11And believe me,
01:59:12it's a tremendous dish,
01:59:13gentlemen.
01:59:15Alicia,
01:59:16do you have your dish?
01:59:18Yes.
01:59:19Yes?
01:59:20What did you prepare?
01:59:21Did you go for something new?
01:59:22Yes.
01:59:23Yes?
01:59:24Sweet?
01:59:25Salty?
01:59:26Salty.
01:59:27Salty.
01:59:28I'm proud
01:59:29to present
01:59:30this wonderful
01:59:31Aztec tortilla soup,
01:59:32a classic
01:59:33of Mexican gastronomy.
01:59:34Delicious,
01:59:35with a lot of flavor.
01:59:39Oh,
01:59:40he's also grabbing
01:59:41an avocado,
01:59:42my God,
01:59:43but they're really
01:59:44connected.
01:59:45Yes.
01:59:46Look at what it means
01:59:47to have
01:59:48the souls
01:59:49connected,
01:59:50the energy
01:59:51in that perfect synergy.
01:59:52There are many
01:59:53similar things
01:59:54they're doing.
01:59:55I think
01:59:56they're really
01:59:57connected
01:59:58in the kitchen.
02:00:00What's he going to put
02:00:01in the avocado?
02:00:02The soup?
02:00:03I don't know.
02:00:04The soup?
02:00:05No,
02:00:06I don't think so,
02:00:07but I want
02:00:08to put
02:00:09a little avocado
02:00:10in it
02:00:11because it's delicious
02:00:12with the avocado,
02:00:13the corn,
02:00:14the rice.
02:00:22Silver.
02:00:23At this moment,
02:00:24Alicia,
02:00:25I'm a little worried
02:00:26a little bit
02:00:27because there's not much left
02:00:28and they're not
02:00:29silvering.
02:00:30The boy
02:00:31is doing it
02:00:32really well.
02:00:33Oh,
02:00:34my God.
02:00:35She's really
02:00:36going to be happy.
02:00:39I think
02:00:40the rice
02:00:41took it
02:00:42to another level
02:00:43because it was
02:00:44the first thing
02:00:45I cooked,
02:00:46so I think
02:00:47the rice was
02:00:48really good.
02:00:52I chose several dishes,
02:00:53but I think
02:00:54this dish
02:00:55is the most beautiful
02:00:56of all.
02:00:57If I remember correctly,
02:00:58I think it was
02:00:59the same dish
02:01:00I used
02:01:01for my first
02:01:02presentation.
02:01:03I try to
02:01:04compare it
02:01:05with everything
02:01:06I have.
02:01:07I didn't get
02:01:08any avocado
02:01:09to give me
02:01:10the shape
02:01:11I needed
02:01:12for my original
02:01:13platter,
02:01:14which I already
02:01:15had in mind.
02:01:16One minute!
02:01:19The boy
02:01:20spent a lot
02:01:21of time
02:01:22on his platter.
02:01:23He really
02:01:24made it delicate,
02:01:25super cute,
02:01:26and that can
02:01:27give him
02:01:28a lot of points
02:01:29in favor.
02:01:30The soup
02:01:31should be served
02:01:32at the moment
02:01:33as a tortilla soup.
02:01:34It should be served
02:01:35hot,
02:01:36in a jar.
02:01:37Ten,
02:01:38nine,
02:01:39eight,
02:01:40seven,
02:01:41six,
02:01:42five,
02:01:43four,
02:01:44three,
02:01:45two,
02:01:46one.
02:01:47Hands
02:01:48up!
02:01:57Hands up!
02:01:58It's over,
02:01:59and let's see
02:02:00how these two
02:02:01dishes turned out.
02:02:04I think
02:02:05I'm presenting
02:02:06a beautiful dish
02:02:07that meets
02:02:08the standards
02:02:09of the VIP Top Chef.
02:02:12I'm worried
02:02:13about the platter.
02:02:14I think it turned out
02:02:15delicious,
02:02:16and it has all
02:02:17the ingredients
02:02:18that a tortilla soup
02:02:19and a soup
02:02:20should have.
02:02:23How is it?
02:02:24Is it well plated?
02:02:25It's super nice!
02:02:26It looks delicious!
02:02:27It's a gourmet!
02:02:28It looks delicious!
02:02:29It's a gourmet!
02:02:30It looks delicious!
02:02:31Viva my salad!
02:02:38You said all of it.
02:02:39You put everything
02:02:40and everything you brought...
02:02:41Everything.
02:02:42We both made a soup
02:02:43and it all looked very good!
02:02:45Yes, but I am very happy
02:02:46and calm!
02:02:47Like I said!
02:02:48I am going with a lot of dignity
02:02:50and I'm very proud of my soup.
02:02:52What do you think?
02:02:53Tough!
02:02:54It looks delicious!
02:02:55It also looks delicious
02:02:56It is very pretty!
02:02:57Yes, yes!
02:02:58It looks very good.
02:02:59and she did a great job.
02:03:00She also put the broth aside.
02:03:01You put it on a black plate and she put it on a white plate.
02:03:04Look at how things are.
02:03:05Alicia grabbed the avocado and you grabbed the avocado.
02:03:08You fried bananas and Alicia fried bananas.
02:03:11You made a soup and Alicia made a soup.
02:03:13Wow.
02:03:14I mean, one thing that she said, wow.
02:03:15Exactly.
02:03:16There is an important connection between Niño and Alicia.
02:03:19I'm glad to see that the two of them, in a way, are...
02:03:22are good.
02:03:23I gave it my all.
02:03:26The truth is, I think the easiest thing
02:03:28in quotes, I've done.
02:03:31No.
02:03:32Simple.
02:03:33You fried tortillas, you fried chicharrones, you made salsa,
02:03:35you made broth, you made chicken, you made banana,
02:03:38you made avocado.
02:03:40Simple, no.
02:03:41I think that tortilla soup can go very well with her.
02:03:44It has several elements that I'm sure
02:03:46all together will go very well with her.
02:03:49I hope she has the picorn that Toño likes
02:03:52so that they consider it an Aztec soup
02:03:55very elegant in its preparation.
02:03:57Alicia!
02:03:58Niño!
02:03:59Come here, please.
02:04:02You feel a sad atmosphere in the cave.
02:04:06Whoever leaves will leave a very big void.
02:04:09Cheers.
02:04:12The competition is going to be difficult.
02:04:14Niño also decides to make a soup,
02:04:16so we are competing within the same category.
02:04:23We are not competing all for all.
02:04:26Dear Alicia, it also has very rich flavors.
02:04:29I hope you are focused
02:04:31and that you have put a lot of love in your food.
02:04:34Two great cooks who played everything
02:04:36for this last cup for the semifinals.
02:04:40Chefs, who do we start with?
02:04:43Alicia, with you.
02:04:45Thank you.
02:04:48Obviously Alicia is nervous.
02:04:50And anyone would be nervous in this situation.
02:04:53I have felt Alicia during these last hours
02:04:56as if she were saying goodbye or saying,
02:04:58I already fulfilled.
02:04:59I look horrible.
02:05:00Sorry.
02:05:01Alicia, name, what did you do
02:05:04and why did you decide to choose this dish
02:05:07for this so transcendent and important challenge
02:05:11today?
02:05:12Dinora's tortilla soup.
02:05:15I decided to make a classic tortilla soup.
02:05:18I made it with a lot of flavor.
02:05:20I made it with chicken.
02:05:22And well, I wanted to do it in honor of my daughter, Dinora.
02:05:25And well, it technically has everything about the tortilla.
02:05:28It has the three chilies that correspond.
02:05:31And also, well, the fresh cheese,
02:05:33the avocado, the chicharron,
02:05:35the strips of fried guajillo.
02:05:39And well, the broth was spectacular.
02:05:41I hope you like it.
02:05:42That's right, my love.
02:05:43Dinora, this soup is for you.
02:05:45That's what you mean to me,
02:05:47like that Aztec soup that gives me happiness,
02:05:49that gives me peace, that gives me tranquility
02:05:51and that always pampers my heart.
02:05:53How did you make the base of your soup?
02:05:55I made it with tomato, onion, cilantro, parsley, garlic,
02:05:59chili, I put a piece of wide chili, guajillo chili
02:06:02and I put chicken thighs.
02:06:04And you didn't use milk cream at any time?
02:06:08It doesn't just have the fresh cheese
02:06:10and I made a mix with ricotta and I chopped it.
02:06:12And you put bacon too?
02:06:14Yes.
02:06:15Salted?
02:06:16Well, the chicharron, yes.
02:06:17You made it chicharron?
02:06:18Uh-huh.
02:06:19You made the bacon chicharron?
02:06:20Maybe they have demanded a little more from me than normal,
02:06:23but well, I'm used to that.
02:06:25Life has always demanded a lot more from me.
02:06:27The chicken was very good.
02:06:29The chicken was very good.
02:06:32life has always demanded a lot more from me.
02:06:33You didn't want to include the chicken
02:06:35or did you just not want to go with the dish that you had?
02:06:39The classic tortilla soup that I have there in the notebook,
02:06:42let's say it didn't have chicken, but I used it.
02:06:45But I was going to put it in and it stayed in the freezer
02:06:48because I had to cool it down and I didn't put it in.
02:06:50The truth is, I hadn't thought about adding the chicken either.
02:06:53Usually the soup doesn't have it,
02:06:55but then, the truth is, it happened to me,
02:06:57and no way, it stayed in the refrigerator.
02:06:59You worked with two backgrounds.
02:07:01The background you did with the chicken thighs
02:07:04and also a beef background that you mixed, right?
02:07:07Well, no, I didn't mix with the beef background.
02:07:09I just put the chilies to moisten,
02:07:12to hydrate in the beef background.
02:07:14Perfect.
02:07:15Thank you, Alicia.
02:07:16You can go back to your station.
02:07:17Thank you.
02:07:20It has been a hard day of three quite intense cooking.
02:07:23I started with a complexity of elaboration at the beginning
02:07:27and now I'm going for something simple.
02:07:30Well, you're saying very few things,
02:07:32but I see it with peace of mind.
02:07:34I see it satisfied, as it should be, Alicia.
02:07:37Child, go ahead, please.
02:07:41The reality is that I feel that I have a winning dish,
02:07:43that I have a dish with more technique,
02:07:45that I worked more.
02:07:47Compared to a tortilla soup, I think
02:07:49that I have a better dish.
02:07:51Going in.
02:07:55How beautiful it looks.
02:07:57The presentation of child was much more delicate
02:08:00than that of Alicia.
02:08:01What is the name of this dish?
02:08:03That dish is called Caribbean Sea Soup.
02:08:10I did it in honor of my country, the Dominican Republic,
02:08:14the Samaná area, but also Honduras,
02:08:18that there is an area that is from the Garifuna,
02:08:21that I was there, and they cook that with coconut.
02:08:24This is a coconut and seafood base soup,
02:08:26also in a part of Costa Rica called Limón,
02:08:30which I was also in.
02:08:31All that coast is cooked with these flavors,
02:08:34and I wanted to honor all that part of the Caribbean.
02:08:38And we have that common denominator,
02:08:39which is coconut, seafood, by the sea.
02:08:42I think they will be identified with this soup.
02:08:47I made the octopus soup.
02:08:49You have always praised me for the octopus,
02:08:50because it is very soft.
02:08:52I put oysters, lobster, it has fish.
02:08:58It is a very complete seafood soup
02:09:00based on coconut milk.
02:09:02Very traveling, he goes from the Dominican Republic,
02:09:05Costa Rica, Honduras, to Dubai.
02:09:09I gave it my Asian touch with the Chinese spices,
02:09:14and I also put a little bit of turmeric,
02:09:17but very little, a little bit,
02:09:19so that it has that little flavor,
02:09:21but it is more of a Caribbean style.
02:09:24Because this dish is Dominican from the D zone,
02:09:27but at the same time Honduran,
02:09:29but at the same time from Costa Rica,
02:09:31and it is also Asian.
02:09:33The weird thing is that it has not passed through Spain.
02:09:35Grab a chorizo and put it in there too.
02:09:37Child, what was the difference
02:09:39when you served us something similar?
02:09:41The last time I think it didn't have the consistency,
02:09:46like this time I made it more consistent,
02:09:48because I wanted to do something more,
02:09:50like you have taught me,
02:09:52something that has that mud,
02:09:55so that you feel that mud,
02:09:57that you feel those flavors,
02:09:59because if I passed through here,
02:10:00it was to learn.
02:10:02The child's soup looks divine,
02:10:04the plating was beautiful.
02:10:06That seafood broth with coconut milk,
02:10:09I imagine it in my mind,
02:10:10and I would really like to try it.
02:10:12Did you make a bottom with the seafood,
02:10:15or did you work directly with the seafood
02:10:17with the coconut milk to give it the flavor it has?
02:10:19First I took the seafood and gave it,
02:10:22I left it fusing in my flavor for a while,
02:10:24so that as they were fried,
02:10:26so that they were de-frying,
02:10:28but in the same juice,
02:10:29with the same species that I made it.
02:10:31Then I mixed it with the coconut milk,
02:10:35and I was leaving it very slowly on fire
02:10:39so that it would release all this flavor.
02:10:42Did you add some saffron to the seafood?
02:10:44Yes, I added a touch of saffron.
02:10:46Okay.
02:10:47It feels.
02:10:48Well, the chefs don't tell us anything,
02:10:50they ask questions and we answer.
02:10:53Kid, did you add any kind of spice?
02:10:55I added a touch of habanero.
02:10:57Why did you choose this rice in particular?
02:11:00The rice is mine,
02:11:01it's the one I love because of its smell,
02:11:03because of the freshness.
02:11:06On both sides, both Alicia and he
02:11:08are just asking questions,
02:11:09so I can't decipher,
02:11:10because they are questions in general.
02:11:13How did I do this time?
02:11:14Tell me the truth.
02:11:15I can't.
02:11:15No, what do you mean?
02:11:17I want to know if you tasted the salt.
02:11:20The pressure he put on it.
02:11:23Of the rice, you say?
02:11:24No, of everything in general.
02:11:25Yes, of everything.
02:11:26I felt it delicious.
02:11:27Okay.
02:11:28I liked it.
02:11:29Well, you can go back to your station.
02:11:30Okay.
02:11:31Thank you, kid.
02:11:33For me, this moment is
02:11:36totally sour and sweet.
02:11:39On the one hand, I'm going to feel
02:11:40the huge happiness
02:11:43that the boy, or Alicia,
02:11:45stays with us.
02:11:47But on the other hand,
02:11:48the deep sadness
02:11:50that one of the two
02:11:52didn't make it to the finals with us.
02:11:54It's time to decide
02:11:55who will be the last semi-finalist
02:11:57of this season.
02:11:58Chefs, please deliver.
02:12:10Well, guys,
02:12:11today was a very interesting challenge.
02:12:13Yes.
02:12:14The boys had to make a dish
02:12:16with which they excelled,
02:12:17which they did well,
02:12:18but improving the technique,
02:12:19improving the plating,
02:12:21and also taking into account
02:12:23all the corrections
02:12:24that we always do
02:12:25in each of their preparations.
02:12:27We saw that Alicia decided
02:12:29not to make a dish
02:12:30that we have already taken into account.
02:12:33Yes.
02:12:34Well, now, family,
02:12:35we are at the moment
02:12:38of the most
02:12:40cuchi-cuchi
02:12:41of all the cuchi-cuchi moments.
02:12:43For me, it was sad,
02:12:45because she remembered
02:12:46nothing but what was bad
02:12:48that we had told her
02:12:49during the whole competition,
02:12:51when she had very, very good dishes.
02:12:53It tasted good,
02:12:54but for me,
02:12:56it was too simple.
02:12:58Here, the thing is no longer
02:12:59whether you cook well or badly,
02:13:00because we all have a certain level.
02:13:03The thing is who has the fewest mistakes.
02:13:06At this point in the competition,
02:13:08any comment from the chefs
02:13:10is difficult for the contestants,
02:13:12for everyone.
02:13:13The boy's was also very good.
02:13:15No, the boy's was fine.
02:13:17No, the rice was also very good.
02:13:19Both decided
02:13:20for a soup.
02:13:21For a soup,
02:13:22but I don't know how you see it,
02:13:24if we have our participant
02:13:28number six
02:13:30in the semi-final
02:13:32of Top Chef VIP.
02:13:33100%.
02:13:34100%.
02:13:35Is it there?
02:13:36Yes, yes, yes.
02:13:37I'm sure.
02:13:38Yes, I have it very, very clear.
02:13:39I don't know what could happen,
02:13:41because Alicia
02:13:43opted for a soup
02:13:46of land,
02:13:48and the boy
02:13:49opted for a soup
02:13:51of sea.
02:13:53I think today,
02:13:54less than ever,
02:13:55I would like to be the judge.
02:14:00Alicia and boy,
02:14:01to the front, please.
02:14:05To be with Alicia,
02:14:07next to her,
02:14:08a lot of things went through my head.
02:14:10You know?
02:14:12Yes, it's like a certain sadness
02:14:14that someone has to leave
02:14:16this competition,
02:14:17and that we are almost
02:14:18in the final stretch.
02:14:20I'm very moved to see Alicia
02:14:21and boy
02:14:22holding hands
02:14:23waiting for the verdict.
02:14:24It's...
02:14:26very hard.
02:14:27Well, Alicia,
02:14:28the Aztec soup you made
02:14:30was very tasty,
02:14:32but you really went for
02:14:33something very simple.
02:14:35You lacked a protein
02:14:37in your dish
02:14:38that you forgot
02:14:39in the fridge,
02:14:40and also,
02:14:41more strength
02:14:42in your elaboration,
02:14:44and elements
02:14:45that would give
02:14:46more subtlety
02:14:47to your dish.
02:14:48Okay?
02:14:49Thank you.
02:14:50The tortilla soup,
02:14:51even though it doesn't have
02:14:52a protein,
02:14:53I feel that it has
02:14:54a certain degree
02:14:55of complexity.
02:14:57My head is in this soup
02:14:58right now,
02:14:59and in which
02:15:01it's what's best
02:15:02for either of us,
02:15:03whether it's for him
02:15:04or for me,
02:15:05whatever God wants.
02:15:06Boy,
02:15:07you have some rice,
02:15:08boy,
02:15:09that never fails.
02:15:11A fine,
02:15:13soft,
02:15:14delicate soup,
02:15:15with a very good
02:15:16cooking of the seafood,
02:15:17but we did think
02:15:18that those three
02:15:19banana chips
02:15:21weren't part
02:15:22of that wonderful set.
02:15:26I'm very happy
02:15:27that Chepele
02:15:29has loved my dish,
02:15:30and not just her,
02:15:31because she was
02:15:32the voice of everyone.
02:15:33The famous
02:15:34speciality
02:15:35of the boy.
02:15:37We've made a decision.
02:15:39Who will take
02:15:40the sixth
02:15:43and last cup
02:15:46to the semifinal?
02:15:48It's...
02:15:51It's very hard
02:15:52to see the spiritual
02:15:53spouses
02:15:54facing this challenge
02:15:56to acquire
02:15:57a cup,
02:15:58because there's only
02:15:59one cup left
02:16:00for the grand semifinal.
02:16:14It's you.
02:16:28Boy, prodigy.
02:16:32I'm happy
02:16:33to be able
02:16:34to enter
02:16:35the semifinal.
02:16:39I don't know if I should
02:16:40applaud or not,
02:16:41or be sad
02:16:42or happy.
02:16:43How are we
02:16:44supposed to take
02:16:45this news?
02:16:50Boy, congratulations.
02:16:52You've won
02:16:53the last cup
02:16:54for the semifinal.
02:16:55I can't believe it.
02:16:57Really,
02:16:58I wanted to cry,
02:16:59but I can't
02:17:00stop crying,
02:17:01but I know
02:17:02that inside
02:17:03I'm crying
02:17:04with emotion,
02:17:05with sadness,
02:17:06because Alicia,
02:17:07my spiritual wife,
02:17:08is leaving.
02:17:09My dear boy,
02:17:10well,
02:17:11we're going to
02:17:12move forward.
02:17:13You know that
02:17:14the best is yet to come.
02:17:15After this experience,
02:17:16now comes the good.
02:17:17Alicia,
02:17:19you gave a
02:17:20great fight.
02:17:22Your desires
02:17:23were always felt.
02:17:24And you really
02:17:25left us
02:17:26with a sweet
02:17:27goodbye.
02:17:28That's right.
02:17:29When you're
02:17:30happy in a place,
02:17:31it's better
02:17:32to leave
02:17:33with a lot of
02:17:34dignity
02:17:35and a lot of
02:17:36determination.
02:17:37Well,
02:17:38I'm going to
02:17:39leave with
02:17:40a clear conscience
02:17:41that I did
02:17:42the best
02:17:43I could.
02:17:44I gave my soul,
02:17:45life,
02:17:46and heart
02:17:47to this project.
02:17:48Thank you
02:17:49very much
02:17:50to all of you
02:17:51for being
02:17:52here
02:17:53with me.
02:17:54Thank you
02:17:55for everything
02:17:56you taught me.
02:17:57My new friends
02:17:58that I have.
02:17:59To you, Carmen,
02:18:00you're a queen.
02:18:01And I'm leaving
02:18:02calm,
02:18:03I'm leaving
02:18:04happy.
02:18:05It's been a
02:18:06wonderful experience,
02:18:07thank you all.
02:18:08David,
02:18:09Patty,
02:18:10everyone,
02:18:11Gary,
02:18:12everyone,
02:18:13I love you,
02:18:14thank you.
02:18:15It's good
02:18:16that you're
02:18:17leaving
02:18:18happy,
02:18:19because you gave
02:18:20everything
02:18:21here in
02:18:22this season.
02:18:23As I've met you
02:18:24and everything,
02:18:25you remind me
02:18:26a lot of my sister
02:18:27Veronica,
02:18:28that you're going
02:18:29to enjoy
02:18:30incredibly
02:18:31in all of these
02:18:32places that you're
02:18:33going to eat
02:18:34wonderfully,
02:18:35because we know
02:18:36that you're an
02:18:37international person
02:18:38and you're here
02:18:39flying here.
02:18:40Now I'm going
02:18:41to get very picky
02:18:42with the food.
02:18:43What a life
02:18:44we have,
02:18:45and what a pleasure
02:18:46to have you here,
02:18:47and what a great
02:18:48example of a woman.
02:18:49She's going to miss
02:18:50everything,
02:18:51everything that
02:18:52represents Alicia
02:18:53with everything,
02:18:54her beauty,
02:18:55her strength,
02:18:56her bravery,
02:18:57her drive,
02:18:58always going forward.
02:18:59Dear Alicia,
02:19:00it was a pleasure
02:19:01to meet you.
02:19:02Thank you.
02:19:03I congratulate you
02:19:04because,
02:19:05really,
02:19:06no one can beat you.
02:19:07It's impressive.
02:19:08And something that I
02:19:09really liked about
02:19:10this last challenge
02:19:11is that you dedicated
02:19:12the plate to your
02:19:13daughter, Dinora.
02:19:14Yes.
02:19:15That, really,
02:19:16was,
02:19:17I think you closed
02:19:18with that
02:19:19with a golden brush.
02:19:20In Top Chef VIP
02:19:21it's been wonderful.
02:19:22She's going to miss you
02:19:23so much.
02:19:24The biggest sacrifice
02:19:25that I've made
02:19:26these past five months
02:19:27here
02:19:28hasn't been learning
02:19:29how to cook,
02:19:30because I've enjoyed it.
02:19:31It's been those
02:19:32five months
02:19:33that my daughter
02:19:34has sacrificed
02:19:35not having me,
02:19:36not being there,
02:19:37not being present.
02:19:38So,
02:19:39that's why
02:19:40I dedicate it to her.
02:19:41Dinora,
02:19:42I'm going home.
02:19:43Wait for me.
02:19:44The family
02:19:45is definitely
02:19:46the family,
02:19:47and I understand
02:19:48perfectly
02:19:49that Alicia
02:19:50misses her daughter
02:19:51so much.
02:19:52Oh, Alicia,
02:19:53well,
02:19:54great job,
02:19:55really,
02:19:56and it's been a pleasure
02:19:57having you.
02:19:58Thank you so much,
02:19:59I really had
02:20:00an incredible time.
02:20:01Alicia Machado
02:20:02is unique
02:20:03and unrepeatable.
02:20:04Alicia,
02:20:05child,
02:20:06you can go
02:20:07to the cell.
02:20:08This time
02:20:09the lights
02:20:10don't go out,
02:20:11it's not like
02:20:12all this
02:20:13atmosphere
02:20:14of an elimination,
02:20:15but really
02:20:16it's something
02:20:17very beautiful.
02:20:19Oh!
02:20:21Child,
02:20:23yes!
02:20:25You are
02:20:26the heir
02:20:27to the throne.
02:20:29Nati,
02:20:30what can I say,
02:20:31my adored queen,
02:20:32you are in the
02:20:33empire of evil.
02:20:34I love you so much.
02:20:35Alicia,
02:20:36you know I love you
02:20:37so much,
02:20:38I'm so grateful
02:20:39for all the love
02:20:40you gave me,
02:20:41for everything
02:20:42you taught me.
02:20:43I consider you
02:20:44a very strong woman,
02:20:45very brave,
02:20:46you are a real warrior.
02:20:47God's times
02:20:48are coming,
02:20:49Alicia,
02:20:50the best is always
02:20:51to come.
02:20:52See you very soon
02:20:53again
02:20:54in my characters,
02:20:55so my career
02:20:56as an actress.
02:20:57Alicia Machado
02:20:58Diet Plan,
02:20:59I'm waiting for you.
02:21:04Very soon,
02:21:05only a few days
02:21:06to meet
02:21:07the winner
02:21:08of the most
02:21:09demanding
02:21:10cooking competition
02:21:11on Spanish television.
02:21:13Our next
02:21:14Top Chef VIP
02:21:15will be the one
02:21:16to overcome
02:21:17the semi-final.
02:21:18You at home
02:21:19can't miss
02:21:20the end
02:21:21of this
02:21:22incredible journey.
02:21:24They will prepare
02:21:25a dish
02:21:26of free inspiration.
02:21:27This dish
02:21:28will be presented
02:21:29to very heavy
02:21:30gastronomic critics.
02:21:33That makes me tremble.
02:21:34Unconcentrated.
02:21:35But you're nervous.
02:21:38Oh my God.
02:21:39A cure.
02:21:43Do you think
02:21:44the critics will like it?
02:21:45I hope.
02:21:46Ready?
02:21:47No.
02:21:48Who will be the gastronomic experts?
02:21:49I'm not afraid of anything.
02:21:52They're worse than the chefs.

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