Top Chef VIP temporada 3 capitulo 58 Completo HD

FilmHaven

Transcript

00:00:00Welcome to my land, today from the coffee bean of my beautiful country, Colombia.

00:00:17Top Chef VIP reaches the semifinal.

00:00:21Only 6 celebrities will enjoy the 4 cups for the grand final of this Monday, July 29th.

00:00:27Where one of them will obtain the title for which they have cooked non-stop,

00:00:32the one that has cost them sacrifices, for which they have given their soul, life and heart.

00:00:40This last stage, on the way to the final, will have two demanding days,

00:00:44where unfortunately we will say goodbye to the last two celebrities of this competition.

00:00:50And only one will be able to win the $200,000 and the title of Top Chef VIP.

00:00:57I invite you to toast with a delicious cup of coffee,

00:01:01because the grand semifinal of the most demanding cooking competition in the world starts now.

00:01:14You can't imagine how happy I am to welcome you here from my land.

00:01:19We are in Finland, a characteristic magical town of the coffee bean.

00:01:24I hope you are very comfortable, very prepared,

00:01:27because we are going to start with a tasting of typical Colombian dishes, of course.

00:01:33And I'm going to invite you to drink the most delicious coffee in the world from the land that produces it.

00:01:42Oh Carmencita, how well you take care of us in your land.

00:01:44I want to introduce you to our chef, Jorge Enrique Cárdenas.

00:01:50In this restaurant we will have the great opportunity to know the cuisine of this famous cook.

00:01:59Don Jorge Enrique, please come in.

00:02:04How are you?

00:02:05How are you?

00:02:06Welcome.

00:02:07Thank you very much.

00:02:09We want you to tell us about the delights we have here at this table today.

00:02:13Here we have a coconut of chickpeas.

00:02:16Coconut is a typical dish of the cuisine of the Colombian Pacific.

00:02:21It has herbs and it has seafood.

00:02:23But we did a deconstruction or a fusion.

00:02:27We wanted to make a vegetarian dish with coconut.

00:02:30Without a doubt, Colombia has a characteristic that makes it unique in the flavors, in the dishes.

00:02:37I see some marranitas here, these that are here.

00:02:40These are the marranitas.

00:02:41Marranitas is a typical dish, it is an entrance or an appetizer or a snack of the region of the Valle del Cauca.

00:02:49It is made with green banana, with pinton banana or with ripe banana.

00:02:54It has pork rinds or desert bacon.

00:02:57What a delicious thing!

00:03:00With a lot of flavor and more when we are eating it with so much love that it was prepared especially for us.

00:03:07And this is called lulada.

00:03:09Lulada.

00:03:11This is the lulada.

00:03:13This is a typical refreshing drink also from the Valle del Cauca, based on lulo, which is a fruit of ours that is a little acidic.

00:03:21Delicious.

00:03:23The problem we have at this table is that I think we are all or almost all good drinkers.

00:03:30Thank you very much.

00:03:31Cheers!

00:03:32Cheers!

00:03:38Wow, from the Colombian Pacific, they bring us a dish that has coconut, has chickpeas and the lulada is excellent.

00:03:48Since we just ate and ate so many delicious things, as I told you a while ago, I think a little walk to lower everything we ate would not be bad for us.

00:03:59It's an elliptical.

00:04:00And in this town, Finland, in the department of the Quindío, I mean, please, let's walk and meet, do you think?

00:04:11We are going to walk through the beautiful town of Finland, so I don't know, well, let's go, let's walk.

00:04:17We are going to walk.

00:04:23Well, I see, why don't you say that we just got to know the little town.

00:04:28This is called the street stopped in time.

00:04:32I love this street where we are passing with all these shades of colors and it looks incredible, unique.

00:04:40Divine, with some beautiful colors.

00:04:48I really come walking through this little town of the coffee farm that is divine, charming, full of colors.

00:04:58The place is primordial, surrounded by art everywhere.

00:05:04I am liking Finland a lot, but a lot, a lot.

00:05:08Finland is declared a heritage.

00:05:11Coffee is obviously grown around here, we are in the coffee area.

00:05:15I mean, I want you to look at the architecture, I mean, the constructions.

00:05:20And the rainbow.

00:05:22Well, of course.

00:05:24Finally, Carmen fulfilled her promise to take us for a walk to her country, Colombia.

00:05:32Hey, hey, hey, let's go into the store, right?

00:05:35What did you say, 12?

00:05:3612,000, those thin ones.

00:05:38The town itself in Finland is wonderful, the color it has, its people, its gastronomy, its craftsmanship.

00:05:46How beautiful is the craftsmanship of Colombia, those dresses, blouses, bags.

00:05:52How beautiful.

00:05:54And this, if I could, I would put it on.

00:05:55That too, put it on.

00:05:56I'm happy.

00:05:57Take it.

00:05:58Of course, I'll take it with me.

00:06:00Please never go shopping with David because he wants to buy absolutely everything he finds.

00:06:05Hey, this is a really good one.

00:06:07This is a really good one.

00:06:09This is a really good one.

00:06:11This is a really good one.

00:06:13This is a really good one.

00:06:15This is a really good one.

00:06:17This is a really good one.

00:06:19This is a really good one.

00:06:21This is a really good one.

00:06:29And you couldn't leave here, from this area of the coffee farm, to be more exact, from Finland, without trying the delights made with coffee.

00:06:38Well, now we have arrived at another place that Carmencita promised us, because she said, you can't leave Colombia without trying our coffee, obviously.

00:06:46Guys, so I hope you have enjoyed this tour, the typical gastronomy of my country, the flavors, the colors.

00:06:56How delicious it is to try a Colombian coffee, hot, with a delicious dessert.

00:07:02And you know, see you in the kitchen.

00:07:08And this coffee smell is something that fills you, that intoxicates you.

00:07:13To fill you with energy, because we're going to cook.

00:07:16Very good.

00:07:20You have to enjoy this coffee before going to cook.

00:07:23After this coffee bomb that I'm drinking, I don't know what I'm going to do in the kitchen, but I know I'm going to do very well.

00:07:30It's one of the things that has captivated me the most about Colombia, its good coffee.

00:07:35The boy pays.

00:07:37And pick up what you have to take.

00:07:40I know that Colombia is in the top, but Costa Rica also has very good coffee.

00:07:45I think this is when I have to get serious, get up and go to the kitchen, because this is going to get good.

00:08:06I don't know, right now I get on and I feel like a Miss in the little truck, like this.

00:08:12And Galeano also feels like the Pope, like this.

00:08:15Greeting everyone.

00:08:18Thank you very much, Finland. Thank you very much, Colombia.

00:08:22Thank you, Colombia.

00:08:24Thank you, Colombia.

00:08:26Thank you, Colombia.

00:08:28Thank you, Colombia.

00:08:30Thank you, Colombia.

00:08:32Thank you, Colombia.

00:08:33Thank you very much, Finland. Thank you very much, Colombia, for welcoming us with open arms.

00:08:39I am very inspired. I am also very excited right now.

00:08:44I want to go to the kitchen, cook delicious food, and win that step to the final.

00:08:51Goodbye!

00:08:57Finland!

00:09:04Day 2

00:09:10We enter and the first thing I see is that there are only two giant stations.

00:09:15Is this going to be a team effort or how is it going to work?

00:09:20Well, now, let's cook, as they say, right?

00:09:25Guys, how did you end up going on that ride?

00:09:29Amazing!

00:09:31Thank you for the coffee, Carmen.

00:09:33With pleasure, with all my love.

00:09:36They left the bill to me. I had to pay it.

00:09:39Someone had to pay, kid. Someone had to pay.

00:09:42Everyone went to pay, kid. Don't worry, that's coming back.

00:09:48Well, guys, that was with all my love, really.

00:09:51And I hope that the end of the ride was very relaxing.

00:09:54Why?

00:09:56Because now the time has come that you have been waiting for so long.

00:10:02Wow! I'm so excited, Carmen.

00:10:06To hear you say, now this new stretch has begun, towards the final.

00:10:11In this semifinal, we will know who will qualify for the grand final.

00:10:16And this Monday, one of you will be crowned as the next Top Chef VIP.

00:10:21The next Top Chef VIP will win the $200,000.

00:10:27It's something that would blow my mind.

00:10:32Of course, this decision will be made by the highest authority of our kitchen,

00:10:36Chef Antonio Deliviere, General Anselmo, and Chef Liliana.

00:10:41I come with all my guts, and not just to stay in the semifinal,

00:10:46but to go to the grand final, and to win the prize afterwards.

00:10:49Arganiano, Patty, Gary, David, Niño, and Natalia.

00:10:54Guys, today you are reaping the fruits of the hard work,

00:10:58of the exhausting days, of the tireless study, of the criticisms,

00:11:04of falling and getting up again.

00:11:07You will be proud to have come this far.

00:11:10And I really dare to say that this is the most difficult and unpredictable season we have seen.

00:11:19God willing.

00:11:21But I came here to give it all, to leave it all,

00:11:26and to bring all my essence to Top Chef VIP.

00:11:30Patty, you were relatively the calmest one getting to this semifinal.

00:11:39Will you keep that same calm in this last section?

00:11:43That's what it's about, Carmen.

00:11:44It's about keeping the harmony, the calm, the focus,

00:11:48directing all that energy towards clarity and control,

00:11:53and a very good result.

00:11:55Patty has definitely come to this point super calm.

00:12:00In the best sense of the word.

00:12:02There has not been, well, a lie, yes, there have been big ups,

00:12:05but there have been no downs.

00:12:07Let's say positively, because now we want to be part of the final.

00:12:14There are no impossibles, everything is possible.

00:12:16Child, are you finally going to give us the recipe for your magic powders

00:12:21or are you going to save them for this semifinal?

00:12:25Let's wait for everything to pass,

00:12:29and everyone will know the child's magic powders.

00:12:33The whole world!

00:12:35I love the whole world, I want them for me.

00:12:37Soon I will reveal the secrets.

00:12:41I am completely sure that the magic powders

00:12:45that the child is talking about are his seasoning.

00:12:47My dear Nati.

00:12:49Carmen.

00:12:51You are the youngest of the group.

00:12:53Do you think that's an advantage?

00:12:56I think we are all on par.

00:12:58For some reason we are here,

00:13:00and I am very happy to be the youngest,

00:13:03and also one of the women of this semifinal.

00:13:06There are only two, so here is the female power.

00:13:11Well, Carmen, the truth is that I was needed in this kitchen.

00:13:15I do not agree with that.

00:13:17Natalia, to begin with, has the energy of youth.

00:13:20And to continue, she went home for a long time.

00:13:22Galeano.

00:13:24We saw you tired these last few days.

00:13:27Being a semifinalist gave you the boost of energy you needed.

00:13:32Being in Colombia after a few years,

00:13:35it has filled me with this wonderful country,

00:13:39the people, the nature, the gastronomy.

00:13:44Just being here, I come with...

00:13:48Come on!

00:13:52Very good, it shows.

00:13:54It shows that you have recharged with energy.

00:13:58Colombia for me is a very special country

00:14:01because it connects me a lot with a part of me

00:14:03that is my part of enjoying nature.

00:14:07I just stay a second in silence and I fill up.

00:14:10And it makes me very happy to be here, so I come with everything.

00:14:13Gary, getting here is already a triumph.

00:14:17I always say that when you are in these instances,

00:14:21you look back and say, everything I went through,

00:14:25what I always say, those cries, those screams, those screams.

00:14:29I think everything was worth it.

00:14:30For me, it is the accumulation of all those emotions,

00:14:33it is the accumulation of all that learning.

00:14:35The truth is that, as I say, I go with everything.

00:14:38I have definitely worked very hard to get here.

00:14:41Nobody has given me anything.

00:14:43I have also endured comments from the judges,

00:14:46strong comments, but they make me exactly that,

00:14:49they make me stronger.

00:14:51David, how do you feel being in the semifinals?

00:14:55To be here, not only in a country that I love so much

00:14:58because I love the Colombian people,

00:15:01God knows that I have had Colombian guardian angels

00:15:04in the most difficult situations of my life.

00:15:07So I feel like everything comes together,

00:15:10all that gives me the energy to be able to make a dish

00:15:13with all the love and all the affection,

00:15:15bringing all my roots and everything that is part of me

00:15:19here in the Top Chef semifinals.

00:15:21I am super excited.

00:15:23I would dare to say that Colombia is his second home.

00:15:26He is happy to be here.

00:15:28Guys, we are starting this new cycle

00:15:30where four of you will become finalists

00:15:34and will compete for the title of Top Chef V.A.P.

00:15:37in the grand final that we will be able to see

00:15:40this Monday, July 29, of course, here on Telemundo.

00:15:44Uff, I almost don't feel pressure, Carmen,

00:15:47at this moment, more than I already have.

00:15:49Today, in this semifinal, wow,

00:15:51my head, my heart, my guts, my body,

00:15:55a thousand emotions.

00:15:57Today, the first finalist will be chosen.

00:16:01And on Sunday, the others will cook again

00:16:04for the remaining three cups.

00:16:07You always have to bet everything for today.

00:16:10I want to decree, attract, liberate and think

00:16:13what will happen today.

00:16:22So, what are we here for?

00:16:24Chefs, what will be the challenge

00:16:27that will give us the first finalist of this season?

00:16:33They will prepare a dish of free inspiration.

00:16:38My mind is working.

00:16:40There are many dishes that I have not done yet

00:16:42and that I would like to do at this moment.

00:16:45Really? This is strange.

00:16:48A free challenge in a semifinal of Top Chef V.A.P.?

00:16:51That dish will be presented to very important gastronomic critics.

00:16:57Not only to us, but also to other very heavy critics.

00:17:03Who will be the critics?

00:17:05Will they be chefs? Wow.

00:17:07They will surely be some chefs from here, from the region, from Colombia.

00:17:11Well, guys, you are going to prepare a dish

00:17:14to share at the center of the table.

00:17:17That means that you are going to plate

00:17:19two times.

00:17:21A dish for the critics and another for the three of us.

00:17:25Exactly the same, we have to serve in the same portions,

00:17:29almost the same weight.

00:17:31Imagine, that is, like this or more complicated.

00:17:34That does make me tremble.

00:17:36We all have a gastronomic identity, a culinary heritage.

00:17:42Here, it is important for everyone to know what their strengths are.

00:17:45Without losing our authenticity, our origin, our stamp.

00:17:51At this point in the competition,

00:17:53I feel that it is very good to be able to make a dish

00:17:56that identifies us, as Chef Belén said.

00:17:59Demonstrate in this recipe that you are going to execute

00:18:03everything you have learned.

00:18:05Please, conquer these judges who are super demanding,

00:18:11but also these three judges you already know,

00:18:14who are also very demanding.

00:18:16We wish you all the best.

00:18:18Whatever happens, I'm going to try to merge.

00:18:21I'm going to try to grab something of what I am,

00:18:24but I'm also going to put something of everything I've learned here.

00:18:27You are going to cook in a staggered way.

00:18:30Each one will have 60 minutes to prepare their dish

00:18:35and have the market they have here.

00:18:37We have to give it our all.

00:18:39We have to be more perfect than ever.

00:18:43I'm too nervous.

00:18:45Guys, the order to cook will be the same

00:18:48from the classification to the semi-final.

00:18:51That means that you will start cooking, David.

00:18:5530 minutes later, Patty will come in to cook.

00:18:59When David finishes his preparations,

00:19:02and performs the service, Natalia will come in to cook.

00:19:06At 30 minutes, Galeano will come in.

00:19:1030 minutes later, Gary.

00:19:13And 30 minutes later, you, boy.

00:19:17Today I will give my best.

00:19:19I will cook the best I can.

00:19:21And fate will tell me what to do.

00:19:26The judges are ready.

00:19:28And fate will tell me what to do.

00:19:32The best dish,

00:19:34the one who demonstrates the best balance between technique and flavor,

00:19:39the one who surpasses himself and executes a better job,

00:19:43will be the first finalist of Top Chef VIP.

00:19:50I will be the first finalist of this competition

00:19:55because I'm going to give it my all.

00:19:57Season and flavor.

00:20:00Now, let's get to work.

00:20:03Let's cook in the semi-final.

00:20:27David, are you nervous?

00:20:29Yes, of course, of course.

00:20:31Without nerves, how is it?

00:20:33Well, then, be nervous with whatever comes.

00:20:36Get ready.

00:20:38Sharp.

00:20:40And very tasty.

00:20:42With everything, David.

00:20:44Let's cook!

00:20:47Get ready, sharp.

00:20:49And very tasty. I'm ready.

00:20:51My jaws are burning from running to the market.

00:20:58Everything is hot.

00:21:00I grab the scissors and it's hot.

00:21:02I grab the knife and it's hot.

00:21:04I grab the pots and they're hot.

00:21:06Literally, one could fry an egg on the stove with this sun.

00:21:11Cooking outdoors is always a handicap.

00:21:15It always makes it much more complicated.

00:21:23The scenery, of course, is incredible.

00:21:25The sun is literally breaking rocks.

00:21:29But, well.

00:21:31I'm going to tell you what my recipe is going to be.

00:21:34But, between you and me.

00:21:37Because I want to surprise the judges

00:21:40and also surprise these strange judges, who knows who they are.

00:21:45These critics will be Mexicans, they will be Colombians.

00:21:49Where will these critics come from?

00:21:51I have in mind to do something

00:21:54to honor this incredible country.

00:21:59I decide to make pork loins in coffee sauce.

00:22:05I'm going to surprise with the flavors of Mexico and Colombia,

00:22:09because we are brother countries.

00:22:11And I think that when we talk about Colombia,

00:22:15we always talk about its coffee,

00:22:17we talk about its flavors,

00:22:20we talk about its aguardiente,

00:22:22about how fun the people are.

00:22:24I really think that God was delighted with the nature of Colombia.

00:22:29What there is here of fruits and vegetables,

00:22:32ladies and gentlemen,

00:22:34I have not seen it in any other country in the world.

00:22:37Wow! What a blessing!

00:22:41David, what are you doing?

00:22:43Chef Tita comes to visit me.

00:22:46I'm going to make some pork loins in coffee sauce,

00:22:50to honor Colombia,

00:22:52which is receiving us with so much love.

00:22:54Chef Tita, whenever she comes,

00:22:56is like a guardian angel.

00:22:59What are you going to use as a base for this coffee sauce?

00:23:03As a base, I'm going to use, well, obviously,

00:23:06the mugre, as Toño would say,

00:23:08where I'm going to...

00:23:10Exactly.

00:23:11And there, with the espresso coffee,

00:23:13with pepper, mustard.

00:23:16Okay. Do you think that dish is really going to take you to the final?

00:23:19I hope this dish takes me to the final,

00:23:21because it's a dish that I'm making with a lot of love.

00:23:23And have you done it before?

00:23:25No.

00:23:26Okay.

00:23:27I think it's a good idea.

00:23:29With what are you going to accompany the pork loins?

00:23:31I think I'm going to make a rice.

00:23:33I don't know if I have time to do it,

00:23:35I would love to make a chontadur puree.

00:23:37Okay, fantastic. Here I see you have a chontadur.

00:23:39Chontadur is a bit traditional, because it takes time, right?

00:23:41It takes time.

00:23:43Because chontadur is something that we don't know in Mexico.

00:23:48It's such a peculiar flavor, such a special texture.

00:23:53But do you have pre-cooked chontadur?

00:23:55Two.

00:23:57Okay, only two, right? You can't have that.

00:24:07But do you have pre-cooked chontadur?

00:24:09Two.

00:24:11Okay, only two, right? You can't have that.

00:24:13That's what worries me the most about everything.

00:24:15I wish you good luck, David.

00:24:17You've given it your all throughout the competition.

00:24:19Now give it more.

00:24:21Thank you very much, Chef Tita.

00:24:23Good luck.

00:24:24Thank you very much.

00:24:25Give it your all.

00:24:26And Chef Tita, of course,

00:24:28puts her hand in and gives me very important tips.

00:24:33Well, my Pati, it's your turn.

00:24:36It's my turn.

00:24:38So, let's get started.

00:24:39I'm here with your friend.

00:24:41Oh, that's great.

00:24:43Well, at least I won't be alone cooking here under the sun.

00:24:46And Christmas is always a good company.

00:24:48First, David, you have 30 minutes left.

00:24:52My beautiful Pati, I wish you all the luck in the world.

00:24:55Thank you, beautiful Carmen.

00:24:57Really? Are you ready?

00:24:58Yes.

00:24:59Sharp?

00:25:00Yes.

00:25:02That's not even a question.

00:25:04Let's cook, Carmen!

00:25:06Thank you, Carmen.

00:25:07I get to my station to cook.

00:25:09My time starts.

00:25:11David goes in the middle.

00:25:13I see him very focused, calm, harmonious,

00:25:16but with heat.

00:25:23The first thing that comes to my mind that I'm going to do

00:25:26is, since it's a dish in the center,

00:25:28to share,

00:25:30you have to make a kind of stew.

00:25:38Part of my skills is that I have a very good taste.

00:25:41I love that.

00:25:43I've developed it.

00:25:45I've been working on it, perfecting it,

00:25:47and it's also a family thing.

00:25:49I want to put some coffee.

00:25:51It's an honor to Colombia that we're in this coffee zone.

00:25:56Hello.

00:25:58Oh, sh**.

00:26:00Sharing with my David.

00:26:02Now I also want to share it with you.

00:26:04I hope you can,

00:26:06as soon as I come in first.

00:26:08I love David.

00:26:10I adore him, I love him, I respect him.

00:26:12Let David come in second.

00:26:14The truth is that I've always seen myself in the final

00:26:16with Patty and David.

00:26:18My culinary DNA,

00:26:20obviously a lot of flavor, a lot of seasoning,

00:26:22balanced, balanced,

00:26:24but a lot, a lot of flavor.

00:26:26What I do know is that it's going to be a stew style

00:26:28to put in the center.

00:26:30I think that when you put it in the center,

00:26:32I think that when you cook,

00:26:34with a lot of energy,

00:26:36like love,

00:26:38things have to turn out well.

00:26:40Let's go!

00:26:42Well, I imagine getting to that final

00:26:44enjoying every moment,

00:26:46like I've done since I started this competition,

00:26:48with a lot of awareness,

00:26:50with a lot of direction, focus,

00:26:52and enjoying every second to the maximum,

00:26:54to the maximum,

00:26:56knowing what I'm doing

00:26:58and always improving.

00:27:00This first cup at the final

00:27:02is not easy at all.

00:27:07We're doing a double challenge.

00:27:09The challenge of cooking

00:27:11and the challenge of surviving

00:27:13this inclement sun.

00:27:15David and I can do more with that.

00:27:23Tell us, Patty, what are you going to do?

00:27:25Here you have loin,

00:27:27what are you going to seal your traditional chiles?

00:27:29I'm going to make an adobo

00:27:30with loin, vegetables, carrots, potatoes,

00:27:32I have my peppers,

00:27:34I have everything to season it.

00:27:36This dish is inspired by something

00:27:38that my mom does,

00:27:40very regional,

00:27:42which is the Sinaloan barbecue,

00:27:44but it takes a lot of cooking steps

00:27:46and hours.

00:27:48Here I have to do it in 60 minutes,

00:27:50as practical as possible.

00:27:52And what's going to go with it?

00:27:54For the meat, it goes with potatoes,

00:27:56carrots, peppers.

00:27:58So it goes with vegetables?

00:28:00Yes.

00:28:02Okay, very good.

00:28:04Chef Helen always comes to bring light

00:28:06and beautiful things.

00:28:08You look very calm, as always,

00:28:10without losing the north,

00:28:12as I would say.

00:28:14Well, nothing easy.

00:28:16Very focused, my chef,

00:28:18with all the good vibes you bring me too.

00:28:20I know.

00:28:22Trusting, believing in ourselves,

00:28:24and from there, everything is possible.

00:28:26Bye, chef.

00:28:28Thank you.

00:28:31Time!

00:28:33How much do you need?

00:28:35About 20 minutes.

00:28:37How much? 20?

00:28:39Carmen, 20, move your inferences.

00:28:41Carmen in my station.

00:28:43I always like that,

00:28:45but time is a stress, ladies and gentlemen.

00:28:49Everything here is your dish,

00:28:51honoring your land.

00:28:53What did you do?

00:28:55I put it in espresso coffee sauce.

00:28:57Wow!

00:28:59And Chontaduro puree.

00:29:01Chontaduro!

00:29:03Can I try it?

00:29:05Of course, I can't believe it.

00:29:07Wow!

00:29:12How is it?

00:29:14I'm shocked.

00:29:16I love Chontaduro.

00:29:18Delicious.

00:29:20Chontaduro, if you don't know it,

00:29:22when you know it, it will captivate you.

00:29:24Chontaduro has a very peculiar flavor.

00:29:26You have three minutes left.

00:29:28So it is inevitable

00:29:30that everything has a super strong emotional charge.

00:29:36With Carmen or without Carmen,

00:29:38I have to finish this dish on time.

00:29:45I'm in the blender making my sauce,

00:29:47which will have a spectacular seasoning,

00:29:49sealing the meat,

00:29:51sautéing the vegetables,

00:29:53and all that goes together in a single dish

00:29:55of my great stove.

00:29:57I mean, even if I put cream and everything,

00:29:59why?

00:30:01But it's good, which is the important thing.

00:30:03It tastes very, very good.

00:30:05It's good, yes.

00:30:07It's good, yes, but we also want it to be beautiful, right?

00:30:09Yes, it looks beautiful.

00:30:11I finish plating my lomitos

00:30:13in espresso coffee sauce

00:30:15and my Chontaduro puree,

00:30:17so I trust that with this dish

00:30:19it should go well.

00:30:2010, 9, 8, 7, 6, 5, 4, 3, 2, 1, serve!

00:30:29Serve?

00:30:31He also wants to, yes.

00:30:33Carmen has to take me to where the judges are,

00:30:36but not the judges of the house.

00:30:38These judges,

00:30:40the judges of the house,

00:30:42the judges of the house,

00:30:44the judges of the house,

00:30:46the judges of the house,

00:30:48the judges of the house,

00:30:50the judges of the house,

00:30:52surprise.

00:30:54Come on, good luck David!

00:30:56Thank you Carmen!

00:30:58I'm walking with my dish

00:31:00and really inside I'm thinking

00:31:02if they are judges

00:31:04chefs

00:31:06of those who are like

00:31:08hateful

00:31:10they will get very picky with my dish

00:31:12and the truth is that I don't want

00:31:14some strangers judges

00:31:16to mistreat me.

00:31:18The judges of the house, yes,

00:31:20I can't believe it.

00:31:27I can't believe it.

00:31:39I can't believe it.

00:31:46There's a table with my family.

00:31:50I mean, my family is in Colombia.

00:31:53I mean, it's...

00:31:55This excites me a lot.

00:31:57Cheers!

00:32:00You don't know what it means to me.

00:32:03It's the most beautiful message

00:32:07that Top Chef VIP could bring me

00:32:10in this very important moment.

00:32:13I can't believe you're here in Colombia.

00:32:17What are you going to say?

00:32:18This is where I was chased.

00:32:20Yes.

00:32:21We love you, my love.

00:32:22We don't even get out of here.

00:32:25My sister Diana is sitting there.

00:32:29Elena, who is like another sister to me.

00:32:32There's Patty, my sister-in-law,

00:32:34my brother Miguel, and Jesus.

00:32:37What did you cook for us? Tell us.

00:32:39It's like being a mom.

00:32:41Oh, David!

00:32:43Well...

00:32:47I think that, like a mom,

00:32:48I cooked with all my love.

00:32:51I wish I knew that for you,

00:32:52I would have cooked with more love,

00:32:54but right now,

00:32:55it's with the enormous love

00:32:56that I have for Colombia.

00:32:59It's been so hard to be away from you,

00:33:01from my family, from my home.

00:33:04So I decided to make a tribute

00:33:08to Colombia with this dish

00:33:11that is made with coffee beans.

00:33:15And obviously, it's a lomito,

00:33:18because like Yucateco,

00:33:19I had to make lomito.

00:33:20It's a lomito made with espresso coffee sauce

00:33:24and chontaduro puree,

00:33:26which I can't believe,

00:33:27but it turned out really, really good.

00:33:30And chontaduro isn't easy to cook,

00:33:33but since it's the semifinal,

00:33:36I wanted to make something very special.

00:33:39But I know that when you watch,

00:33:41maybe I'll make something more special.

00:33:43Our parents always tried

00:33:46for us to be united.

00:33:48And well,

00:33:50in every meal or stew,

00:33:52I think my mom always thinks

00:33:53that she cooked really well.

00:33:56Well, I hope you like it.

00:33:57I think you're going to like it,

00:33:58because it's totally the way

00:34:00we eat at home,

00:34:02in my family.

00:34:03My mom always told me

00:34:04that nothing speaks more to your heart

00:34:07than gratitude.

00:34:09Mrs. Tere always had a dish to share.

00:34:12In that house,

00:34:13everything is served at the table.

00:34:15She loved sharing

00:34:17her Lebanese food

00:34:18and her Yucatecan food.

00:34:20So, seeing David

00:34:22with that face

00:34:23that reminded me of Mrs. Tere,

00:34:25I'm excited.

00:34:26I'm excited to remember.

00:34:28What a shame, but delicious.

00:34:29What a shame, but delicious.

00:34:30Wow.

00:34:32Wow.

00:34:34And I'm really expecting

00:34:35almost anything.

00:34:37I mean, obviously,

00:34:38they can't throw me so hard

00:34:39because they're my family.

00:34:41But we, in my family,

00:34:43are very honest.

00:34:44I mean, we tell each other things

00:34:46as if it's a given.

00:34:47Isn't the chota hard?

00:34:48It's delicious.

00:34:49It's like a pumpkin.

00:34:50It's delicious.

00:34:52But it's not like

00:34:53a tuber as such.

00:34:55No.

00:34:56It's a fruit.

00:34:57It's like a combination.

00:34:58Here, you eat it,

00:34:59you know how they cut it.

00:35:00It's a bit like a sweet potato.

00:35:01They cut it

00:35:02and serve it on the street

00:35:03with honey and salt.

00:35:04I knew

00:35:05my siblings

00:35:06would love it.

00:35:08It was delicious.

00:35:10The coffee flavor,

00:35:11the sweet and sour,

00:35:13delicious.

00:35:15I loved how you made

00:35:16the puree.

00:35:18I think it's very creative

00:35:20and goes very well

00:35:21with the meat.

00:35:23Very good.

00:35:24They like it,

00:35:25but what surprises them the most

00:35:27is the chontadu puree.

00:35:30You said a while ago

00:35:32that if Mom were here,

00:35:34and I think Mom is here,

00:35:36she'd share this dish.

00:35:39Yes.

00:35:43Yes, of course.

00:35:46What else?

00:35:47Delicious.

00:35:52Having the family

00:35:53gathered at a table

00:35:55is a luxury

00:35:56that many families

00:35:57would like to have.

00:35:59And I'm having it

00:36:00today at Top Chef VIP.

00:36:03Thank you very much.

00:36:05I'm glad you liked it.

00:36:07I think it met

00:36:08your expectations

00:36:09and ours as well.

00:36:11Well,

00:36:12I have to present

00:36:13the dish to the judges

00:36:14and I think it would be

00:36:15a good idea for you

00:36:16to come with me.

00:36:17Let's go.

00:36:19My family is crazy

00:36:20and of course

00:36:22we love it.

00:36:24I imagine the judges

00:36:26to be very demanding

00:36:28but I think

00:36:30they are very fair.

00:36:32Hello.

00:36:33Good afternoon, chefs.

00:36:35Look at this.

00:36:37Good afternoon.

00:36:38Hello.

00:36:39Look at the papachados.

00:36:40Yes.

00:36:41Delighted to be here.

00:36:42Well eaten.

00:36:45The papachados.

00:36:46Elena,

00:36:47my sister Diana,

00:36:48my sister-in-law Patricia,

00:36:49my brother Miguel,

00:36:50and Jesus.

00:36:51We are in front of the chefs

00:36:53and the truth is

00:36:54their reception

00:36:55is super nice.

00:36:56I mean,

00:36:57for me,

00:36:58having my family here

00:36:59is an unforgettable moment.

00:37:01David,

00:37:02what are you bringing us?

00:37:03Tell me.

00:37:04The name of your dish.

00:37:05Well,

00:37:06I already gave you the name

00:37:07and it's called

00:37:08Que Chimba Colombia.

00:37:13Although I know

00:37:14the challenge was free,

00:37:15I wanted to pay tribute

00:37:17and make it

00:37:20like a tribute.

00:37:22Honor.

00:37:23With a lot of honor.

00:37:24With a lot of humility

00:37:26to this great country,

00:37:28making this lomito

00:37:30in a coffee sauce

00:37:32and I decided

00:37:33to make

00:37:34a chontaduro puree.

00:37:36Oh,

00:37:37yes.

00:37:38Yes.

00:37:39So...

00:37:40Because chontaduro is not easy.

00:37:42That,

00:37:43for me,

00:37:44is an indication

00:37:45that

00:37:46I took a risk.

00:37:47But if Chef Toño likes it,

00:37:49I'll be fine.

00:37:51I think that David

00:37:52has surpassed

00:37:53his limits.

00:37:54Now,

00:37:55he tried it,

00:37:56he did it,

00:37:57he committed.

00:37:58As always,

00:37:59I've seen him committed

00:38:00to the things

00:38:01he's determined to do.

00:38:02Well,

00:38:03yes,

00:38:04I really like

00:38:05the coffee flavor

00:38:06that your meat has.

00:38:07I also like

00:38:08the bitter touch

00:38:09of the sauce.

00:38:11I would have liked

00:38:12a touch

00:38:13of sugar

00:38:14or honey.

00:38:16It has panela.

00:38:17Ah,

00:38:18or panela,

00:38:19since we're here.

00:38:20Like a touch

00:38:21of sweetness.

00:38:22A little bit,

00:38:23to my liking.

00:38:24The judges

00:38:25seem to be

00:38:26very demanding,

00:38:28as they should be.

00:38:30I find that

00:38:31it's a perfect match.

00:38:32The only thing is

00:38:33that I would put

00:38:34something fresh

00:38:35because if not,

00:38:36it's too much

00:38:37the puree

00:38:38with the sauce.

00:38:39Pork

00:38:40is usually

00:38:41a very dry meat.

00:38:42So,

00:38:43I would just put

00:38:44something to refresh it.

00:38:45I find the seasoning

00:38:46very good,

00:38:47correct,

00:38:48really,

00:38:49because we always

00:38:50struggle with salt.

00:38:51The salt was

00:38:52on point.

00:38:54I mean,

00:38:55today,

00:38:56the salt

00:38:57was...

00:38:58This sauce

00:38:59is really

00:39:00to throw it

00:39:01on top

00:39:02and bathe

00:39:03with it.

00:39:04It's

00:39:05incredible.

00:39:06Thank you,

00:39:07Chef.

00:39:08The sauce

00:39:09and the puree

00:39:10make me

00:39:11admire

00:39:12my beautiful

00:39:13Colombia.

00:39:14I think

00:39:15you did

00:39:16an exceptional

00:39:17job

00:39:18with

00:39:19this puree.

00:39:20The part

00:39:21that I think

00:39:22has

00:39:23more

00:39:24opportunity

00:39:25to improve

00:39:26is

00:39:27the dryness

00:39:28of the meat,

00:39:29the choice

00:39:30of the cut

00:39:31you made,

00:39:32but I feel

00:39:33you did

00:39:34a good job.

00:39:35Now,

00:39:36we have to see

00:39:37what your

00:39:38colleagues are doing.

00:39:39Thank you,

00:39:40Antonio.

00:39:41Of course.

00:39:42The judges

00:39:43loved my dish.

00:39:44Well done, David.

00:39:45Well done for you.

00:39:46Really,

00:39:47I'm so happy

00:39:48and so satisfied

00:39:49with what you've done.

00:39:50And it seems

00:39:51this homage

00:39:52came out of my heart

00:39:53because the judges

00:39:54really liked

00:39:55my dish.

00:39:56Thank you so much.

00:39:57You may leave.

00:39:58Thank you.

00:39:59Thank you so much.

00:40:00Thank you, Chef.

00:40:01Thank you so much.

00:40:02Cheer up.

00:40:03The judges

00:40:04gave me such

00:40:05beautiful words

00:40:06that I'm very excited.

00:40:07I mean,

00:40:08I'm more excited

00:40:09because my family

00:40:10is here.

00:40:11I think

00:40:12in this show

00:40:13I'm going to

00:40:14dehydrate

00:40:15if I keep crying.

00:40:20I seasoned

00:40:21my stew

00:40:22with coffee.

00:40:27You learn

00:40:28that sometimes

00:40:29the things you have

00:40:30in your mind

00:40:31don't match

00:40:32but they match

00:40:33better than

00:40:34you think.

00:40:40All of that

00:40:41is in my favor.

00:40:42The seasoning,

00:40:43the agility,

00:40:44the practice,

00:40:45and I'm not afraid

00:40:46of anything.

00:40:50In a combination

00:40:51of what my mother does

00:40:52and what I've learned

00:40:53and obviously

00:40:54combining

00:40:55some ingredients

00:40:56from this area

00:40:57of Colombia.

00:41:02Get ready

00:41:03to receive you.

00:41:04I'm so excited.

00:41:05Nervous?

00:41:06To be honest,

00:41:07a lot.

00:41:08I know.

00:41:09What's going on

00:41:10in your head

00:41:11right now?

00:41:12Well,

00:41:13the truth is

00:41:14I want to think

00:41:15that I'm not going

00:41:16to cook for the finale.

00:41:17I think that's

00:41:18the most important thing

00:41:19because I feel

00:41:20more pressure

00:41:21than usual.

00:41:22But,

00:41:23above all,

00:41:24I want to make it

00:41:25very delicious,

00:41:26I want to do it

00:41:27very well,

00:41:28I want to be

00:41:29focused so that

00:41:30everything goes

00:41:31as planned.

00:41:32Time in Top Chef

00:41:33is worth gold

00:41:34and at this point

00:41:35in the competition

00:41:36we can't afford

00:41:37to lose

00:41:38a single minute.

00:41:39Ready?

00:41:40Ready!

00:41:41Sharp?

00:41:42Very sharp.

00:41:43Very tasty.

00:41:44Very tasty.

00:41:45Let's cook!

00:41:46Let's cook!

00:41:47I run to the market

00:41:48to start

00:41:49taking my ingredients.

00:41:51You can imagine

00:41:52Carmen here.

00:41:53Two.

00:41:54One.

00:41:55I'm having problems.

00:41:56Carmen!

00:41:57Enough, Carmen.

00:41:58Enough.

00:41:59Do you have the speech

00:42:00ready?

00:42:01What are you going to tell

00:42:02the judges?

00:42:03No.

00:42:04They're very critical.

00:42:05They're worse

00:42:06than the chefs.

00:42:14Let's cook!

00:42:15Let's cook!

00:42:16Let's cook!

00:42:17And once she says

00:42:18that,

00:42:19I go to the market

00:42:20to begin

00:42:21taking my ingredients.

00:42:26Patty.

00:42:27You have 30 minutes

00:42:29remaining.

00:42:30Yes, Carmen.

00:42:31Ready?

00:42:32Yes.

00:42:33Okay.

00:42:34I'm very focused,

00:42:35very focused.

00:42:36My energy is very directed

00:42:37so that this

00:42:38dish turns out delicious.

00:42:43The truth is

00:42:44that I am thinking

00:42:45I have a lot of Mexican ingredients and I'm having problems because I can't find them in the pantry.

00:42:56The sauce is delicious. I love it. It's spectacular.

00:42:59Just like I wanted it. I love the seasoning.

00:43:05The truth is that I think you prepare and work obviously to get to this point,

00:43:10but it hasn't been easy, so I'm super excited to be here.

00:43:15I want to keep giving it my all, I want to keep doing it very well,

00:43:18and I have this desire inside to get the best out of myself.

00:43:23Being in Colombia gives me inspiration for what I'm going to do today.

00:43:27I'm going to make a fusion, obviously, of my Mexican cuisine, which I love,

00:43:33and I'm also going to make some arepas.

00:43:36I love arepas with quinoa, meat, perico.

00:43:39At least three times a week, I eat arepas at home.

00:43:48You have five minutes left.

00:43:50Perfect.

00:43:51Perfect, Carmen.

00:43:52Okay, so you have those five to finish plating.

00:43:56Yes, I have the perfect time to plate calmly and put things the way I want to put things.

00:44:02What's that, my Pati?

00:44:03It's a stew with meat, loin, and vegetables.

00:44:09Yes.

00:44:10And since I have time, I have some rice here.

00:44:14Okay.

00:44:15Do you want to try it?

00:44:17Well, yes, if you let me try it, I'll try it.

00:44:19Carmen is a beauty, she will always be welcome at my station.

00:44:27It's good, right?

00:44:28It's spicy, obviously.

00:44:30Very little.

00:44:31Very little, Carmen.

00:44:32Yes.

00:44:33No, it's a little soft.

00:44:34Yes.

00:44:35It's one of the ones I tolerate.

00:44:36Yes, it's very soft.

00:44:37Son, but it's very good.

00:44:38I love Carmen, she's always so beautiful.

00:44:39Do you have the speech ready?

00:44:40What are you going to tell the…

00:44:41No.

00:44:42But they're going to inspire me right now.

00:44:43Yes, totally.

00:44:44They're very critical.

00:44:45Yes, yes.

00:44:46Well, they still make you nervous.

00:44:47I can't do something small, light.

00:44:48I can't do it.

00:44:49I can't do it.

00:44:50I can't do it.

00:44:51I can't do it.

00:44:52I can't do it.

00:44:53I can't do it.

00:44:54I can't do it.

00:44:55I can't do it.

00:44:56I can't do it.

00:44:57I can't do something small, clean, sophisticated, gourmet, because there are several critics.

00:45:03So I have to put a bigger, more abundant plate to share in the center.

00:45:08It's very difficult.

00:45:11I would say very difficult, very difficult.

00:45:14You guys already smell in this kitchen.

00:45:18Really, yes.

00:45:19It's impressive.

00:45:20Impressive.

00:45:21All that can be done, right, that I have to do this job.

00:45:23All the experience that you have acquired.

00:45:24After this, are you going to keep cooking against the clock?

00:45:27After this, it's like a habit, right?

00:45:30Well, so you don't lose the habit, 30 seconds.

00:45:33Okay.

00:45:34Oh, Carmen.

00:45:35Oh, I know, Nati.

00:45:37I'm not there, I'm stressed.

00:45:38But I'm on my way, don't worry.

00:45:41I hear that Carmen is already telling Pati.

00:45:43The truth is that I am super stressed just by listening to her.

00:45:4710, 9, 8, 7, 6, 5, 4, 3, 2, 1.

00:46:01Pati to serve.

00:46:04Now.

00:46:05We are going to take the dish first to the gastronomic critics and then to the judges.

00:46:09Okay.

00:46:10So you can put your dish.

00:46:12Okay.

00:46:14The flavor, how it turned out.

00:46:15And now everything is in the hands of the chefs.

00:46:18Oh, how hot.

00:46:20Pati and I are the only semifinalists.

00:46:22And the truth is that I feel responsible for putting all the women who were in this competition on top.

00:46:28This goes for me and goes for them.

00:46:30And that's why I want to fight for the first place in the final.

00:46:39I bring this dish to the experts.

00:46:44The door opens.

00:46:48And I see my family.

00:46:57My brothers, nieces, my sister-in-law, my sister Yadira.

00:47:03What is this?

00:47:05It is an emotion that immediately flooded my eyes with tears of beauty, happiness, gratitude.

00:47:13Thank you very much.

00:47:17Come, come, come.

00:47:19And Brunito, my puppy.

00:47:21And Brunito is part of my family.

00:47:23This time it is an immense pleasure for me to cook for you.

00:47:30Thank you for coming to accompany me at this time.

00:47:33Thank you for supporting me throughout my career, for so many years, for all my life.

00:47:37I love you very much.

00:47:38For me, family is the greatest, most sacred treasure that we human beings can have.

00:47:44But you have...

00:47:46Bravo, sister. We love you.

00:47:48We love you.

00:47:52I feel great joy, a lot of emotion that you have accompanied me.

00:47:57It is an honor to be here with you and to know that you are our manager.

00:48:01Thank you very much.

00:48:02In fact, also to say goodbye.

00:48:03Thank you for having our parents after everything we have lived.

00:48:07And I hope you can enjoy this with all the love, with the same that I did.

00:48:13Thank you.

00:48:14Thank you very much.

00:48:15Now, if I had known, I would have brought the casserole because I know how we eat in family.

00:48:20I start to suffer because I did not bring the casserole.

00:48:23Well, I imagined that there were two or three critics, but no.

00:48:27They are my family and my family, we are good teeth.

00:48:30We all eat very well.

00:48:32It's a loin stew that looks like the barbecue my mom makes,

00:48:37but I don't have time for that because an hour is very little.

00:48:40I added those bananas because we are right now in Colombia.

00:48:44We haven't really seen each other for a long time.

00:48:48And obviously, it causes her emotion and feelings.

00:48:51The dish that Patty presented has those hints of its roots,

00:48:56of those dishes prepared by my grandmother, by my mother.

00:49:00It's delicious.

00:49:02Very tasty.

00:49:04Very tasty and it has the seasoning of our mother.

00:49:08Oh, this is the best thing I can say.

00:49:12And indeed, the seasoning of my mother,

00:49:14which we know that the seasoning, the genes are also inherited,

00:49:18brings that flavor.

00:49:20Thank you, brothers, with all the love.

00:49:22Very tasty.

00:49:23For you.

00:49:24It has those ingredients.

00:49:26The oregano, the garlic, the onion, obviously.

00:49:28That you knew how to mix here in Colombia.

00:49:30Very happy to hear my brothers say that it is very tasty,

00:49:33that they like it a lot.

00:49:34The accompaniments of the dish, exquisite, everything in its point.

00:49:39Delicious, sister, and you go to the final.

00:49:41Let's go, we have to get to the final with this.

00:49:43Thank you.

00:49:44Let me hug you from behind.

00:49:46I feel very flattered, very happy and very excited.

00:49:49I receive it with a lot of love, a lot of gratitude.

00:49:51A toast, sister.

00:49:52Yes.

00:49:57Thank you.

00:49:58I really love you.

00:49:59I love you.

00:50:00I feel that great affection that they have always shown me.

00:50:04I feel very blessed, very flattered, very excited and very happy.

00:50:08Well, I guess you've already seen the show all this time.

00:50:13And you know the ones who qualify us, our chefs,

00:50:16who are also our angels who have helped us so much.

00:50:19Well, I invite you to go and present the dish.

00:50:22And let my family be the one to do the honor of accompanying me

00:50:25and to meet them in person.

00:50:27Of course.

00:50:28Come on, come on.

00:50:29Come on, come on.

00:50:30They are two very big feelings.

00:50:31I am happy, strengthened, well escorted, pampered with my whole family.

00:50:38On the other hand, it gives me a little wait with my family.

00:50:41I hope they tell me some nice things, right?

00:50:47Hello, chef.

00:50:48Hello, Patti.

00:50:49Family.

00:50:50Hello, hello.

00:50:51Hello, hello.

00:50:52How are you?

00:50:53It's part of a game.

00:50:54And I know that with my family there will be no problem,

00:50:57but I want to look as good as possible.

00:50:59Patti, you cried.

00:51:01Oh, chef.

00:51:02I already cried everything I hadn't cried on the show,

00:51:04because I arrived very optimistic, saying,

00:51:06here I am going to cry as little as possible, because I am very crybaby.

00:51:09But as soon as I entered, it turns out that it is part of my family.

00:51:13For me, my family is...

00:51:14Oh, I'm going to cry again.

00:51:15Chef, I'm sorry.

00:51:16No, no, it doesn't matter.

00:51:17Oh, I'm sorry.

00:51:18Tell us.

00:51:23Come on, come on.

00:51:24For me, my family has always been the most important engine that I have had since I was a girl.

00:51:31Even they have been like my children, all including my parents.

00:51:35And for me it is a great blessing that God has given me that fortune

00:51:39to be able to carry the reins, so to speak, the rudder of a boat,

00:51:44with which I am very proud, because they are beautiful human beings,

00:51:49of values, good people.

00:51:52And sometimes they say, of course, it's your family, right?

00:51:54But no, regardless of whether it's my family, they are very good people,

00:51:59who are my greatest pride and my biggest engine to drive in life

00:52:04and never get tired and always stand up doing what I love most.

00:52:08And besides, she is very sensitive and that is what characterizes her and that is why we love her.

00:52:13But you didn't introduce them.

00:52:15My brother Luis Alfonso Navidad.

00:52:17Okay.

00:52:18My sister-in-law Karina Casanova.

00:52:20My niece Valentina.

00:52:22My niece Evelyn, who has also been like a daughter to me,

00:52:26because she is the daughter of my sister Yadira and they have lived with me for 25 or 26 years.

00:52:33And my brother Jesus Antonio Navidad.

00:52:36And I have a very large family, they are not all here.

00:52:38That family is missing.

00:52:39It's my dog.

00:52:40But that's why.

00:52:41My dog Bruno, second, Navidad, Brunito Navidad.

00:52:45Many tears come out because it has been heavy, it has been difficult,

00:52:50it has been many months that I have been away from my family,

00:52:54which has always been the most valuable for me, the most sacred.

00:52:59It's called the Aves Fenix family.

00:53:07Because we have, we have about two or three years in my family that we have gone through very difficult tests.

00:53:13We had nine surgeries.

00:53:15With my parents, it was like seven of them.

00:53:18And they are very difficult tests that if we give up before them,

00:53:21then obviously we don't get ahead.

00:53:24What wood are we made of?

00:53:25It's like my grandmother used to say.

00:53:26But we are standing.

00:53:28I am firm with all the hope and the faith that what is coming will always be better

00:53:33and very grateful to God for the difficult tests as well,

00:53:36which are the ones that make us return to our essence

00:53:39and resume the course that sometimes one loses and feel proud of that root,

00:53:43which is what has given me all this strength to move forward

00:53:46and to represent with great pride and love all my family.

00:53:52We love you sister.

00:53:53I think my aunt Patti deserves to reach the final because she has given it a lot of effort.

00:53:58She is very disciplined.

00:53:59She always has that energy to cook.

00:54:02And well, she is my aunt and I need to be there.

00:54:06I made this dish with the main ingredient, which is called love.

00:54:09It is a replica of something that my mother makes.

00:54:11It is a stew with loin meat.

00:54:16It has peppers, guajillo.

00:54:18I added a touch of coffee because we are in Colombia, in honor of Colombia.

00:54:22I made a sauce that is a little bit more spicy.

00:54:25In honor of Colombia, I made some bananas and rice because that is how my mother prepares it.

00:54:34Patti has worked intensely and has shown to be a great chef.

00:54:40I am fully sure that she has done it with all that passion,

00:54:44with all that dedication, with all that love that she has always shown in her life.

00:54:49Well, Patti, I'm going to tell you.

00:54:51The marinade is very tasty.

00:54:53It is very good.

00:54:54And the banana adds the crunchiness.

00:54:59So, that is very good.

00:55:01And I would just check a little bit on the salt marinade.

00:55:04Okay.

00:55:05But this is a dish with the seal of Christmas.

00:55:09Thank you, chef.

00:55:10The cuts and a little bit of salt.

00:55:14Well.

00:55:15To me, it really tastes like a dish from my family.

00:55:20Also, this broth.

00:55:23How I would have liked to have more to throw them on top.

00:55:27There is connection, there is empathy.

00:55:29The flavor is there.

00:55:31I feel like I'm eating at my family's house, with my aunt.

00:55:34Delicious.

00:55:35Now, is this a dish that gives you the cupo in the final of Top Chef VIP?

00:55:40That is the question of the million.

00:55:42Because you have to see what your teammates do.

00:55:44Of course, chef.

00:55:49You have to see what your teammates do.

00:55:51Of course, chef.

00:55:52At that moment, I felt like they were telling me that it was something more gourmet.

00:55:56Well, my daddy, you can feel your flavors.

00:55:58And surely, the flavors of your mother in this dish.

00:56:01Because it is a dish that makes you feel like you want to keep eating it and keep eating it.

00:56:06The rice also has very good cooking.

00:56:08That we have had throughout the competition with the issue of the rice.

00:56:14I see that you like it.

00:56:15In fact, I see that the three of you like it because the dish is finished.

00:56:18Well, thank you.

00:56:19Thank you.

00:56:20And a pleasure.

00:56:21Enjoy your family.

00:56:22Delighted.

00:56:23Thank you.

00:56:24Bruno, right?

00:56:25See you later.

00:56:26See you later.

00:56:27And goodbye, Bruno.

00:56:28Excuse me.

00:56:29Let's go.

00:56:30After the tasting, I am very optimistic and I hope that, compared to all the work of my teammates,

00:56:35that it has also gone very well for them.

00:56:37But hopefully, I can win it.

00:56:40The station is clean, ready, waiting for you.

00:56:43I see that you have four notebooks in your hand.

00:56:45Yes.

00:56:46Yes.

00:56:47I really like notebooks.

00:56:48This is the library of Top Chef VIP.

00:56:50My goodness.

00:56:51My goodness.

00:56:52How do you feel?

00:56:53Nervous?

00:56:54Yes, I'm nervous.

00:56:55I'm not going to lie to you.

00:56:56Yes.

00:56:57Of course.

00:56:58Of course.

00:56:59Like a butterfly.

00:57:00A lot of responsibility.

00:57:01A lot.

00:57:02Today I have to work and self-control.

00:57:04If I walk like I usually do, half out of control, I'm going to want to do a thousand things,

00:57:10a thousand flavors, a thousand stories.

00:57:13Ready?

00:57:14Ready.

00:57:15Sharp.

00:57:16Sharp.

00:57:17Very tasty.

00:57:18Tasty.

00:57:19That's it.

00:57:20Let's cook.

00:57:21Let's go.

00:57:22Thank you very much.

00:57:23I have thought a lot about what to do and I have made a decision, which is to bring my

00:57:28mother, who is in Algeciras, to bring her here to the kitchens of Top Chef VIP.

00:57:34And I'm going to dedicate this dish to her because I'm going to make a sauce.

00:57:37It's a sauce that my mother has made all her life and that I love.

00:57:40And I'm going to make gnocchi with ripe banana.

00:57:47Well, for the barbecue, it's super important that you cook it with this banana leaf so that

00:57:51it takes on a very rich flavor, it concentrates, and I'm going to steam it so that it's even

00:57:56more juicy and softens that protein.

00:58:03With what I feel more secure is with the flavor.

00:58:06With the flavor and the ability to mix.

00:58:09What did you think?

00:58:10Tell me.

00:58:11Well, I'm going to make a barbecue.

00:58:13Ah, in 30 minutes, 60 minutes?

00:58:16Yes, it's already there.

00:58:17Has this been here for a while?

00:58:19The truth?

00:58:20I just closed it, but it's chicken.

00:58:22Ah, a chicken barbecue.

00:58:24Yes, it's chicken.

00:58:25Come on.

00:58:26Yes.

00:58:27The truth is, my first throw is to make it with beef fillet, this barbecue, but I feel

00:58:31that it doesn't give it that punch and that flavor, so I'm going for the chicken.

00:58:34And I'm going to make arepas.

00:58:36Arepas?

00:58:37Yes, it's a fusion.

00:58:39In my house we love arepas.

00:58:42It's something we eat at home normally because my boyfriend is Venezuelan.

00:58:47Cheer up.

00:58:48So I said, well, I would like to do something that merges.

00:58:53And he has brought this fusion and this culture to my house, well, to our house.

00:58:59The arepas?

00:59:00The arepas to fill with the chicken.

00:59:02Ah, okay.

00:59:03Like in the center so that everyone…

00:59:04Everyone can make an arepa.

00:59:05And put the salads that you are going to make.

00:59:07Exactly, yes.

00:59:08I think it's a sensational idea.

00:59:10Now, let's hope that the idea knows how it sounds.

00:59:16The words of Chef Toño, the truth is that they don't reassure me.

00:59:19On the contrary, they make me more nervous than I already am.

00:59:22This challenge is very difficult.

00:59:25Not to make you nervous, Aminat.

00:59:27No, thank you.

00:59:28How nice.

00:59:29Chef Toño, please, don't make me your comments at this point in the competition.

00:59:37I wanted to be here.

00:59:38I thought about it, I dreamed about it, I decreed it.

00:59:41And here we are, very happy, very happy to be sharing with this wonderful team.

00:59:47I am very happy to have reached this point.

00:59:49I had it in my head when I started the show.

00:59:52I said, if I make it to the semifinals, I can die in peace.

00:59:56I'm going to be faithful to what I've been faithful to throughout the competition.

01:00:02If I have to trust something right now, it's my essence.

01:00:06It's what I am.

01:00:08Not to change, not to go or go too crazy.

01:00:11Nor to go to safety.

01:00:14Not to see the fire.

01:00:17Cooking outside always makes it much more complicated.

01:00:21There is so much sun and so much light that you can't see if the flame in the stoves is high or low.

01:00:28Hi, Carmen.

01:00:29You were claiming my presence.

01:00:33Yes, Carmen, as always.

01:00:34Look, it's been a long time since you came to my station.

01:00:38Of course.

01:00:39But who understands you?

01:00:40When I come, first, why do I come?

01:00:42You already know that when Carmen arrives, I get distracted because I start talking and talking.

01:00:46But I can't afford the luxury right now, Carmen.

01:00:48I'm sorry, but I can't.

01:00:50It looks very good.

01:00:51A barbecue.

01:00:52Uh-huh.

01:00:53Mexican barbecue.

01:00:54Yes.

01:00:55With arepas, well, Venezuelan, I say.

01:00:57But what do you say?

01:00:58Where are the arepas from?

01:00:59Of course, there is this thing that if the arepa is Colombian, it is Venezuelan.

01:01:03Oh, I don't know.

01:01:04It's a whole dilemma.

01:01:06But what do you think?

01:01:08Again with that?

01:01:09Again with that.

01:01:10Oh, I had already had that conversation.

01:01:13Well, imagine.

01:01:14And apart with a Venezuelan boyfriend, you can imagine.

01:01:16Oh, how pretty.

01:01:17Carmen and I share a Venezuelan boyfriend.

01:01:19No, I mean, we don't share the boyfriend.

01:01:22No, no, we don't share the boyfriend, but the nationality of our boyfriends, right?

01:01:26You won't believe it.

01:01:28No, no, no, la arepa nos representa dignamente a colombianos, a venezolanos, es algo delicioso

01:01:39y es algo que nos hace muy felices.

01:01:41Yo digo que la arepa pues es del mundo, ¿no?

01:01:44Así de deliciosa, riquísima, con el relleno que más te guste, es que las preparo y yo

01:01:49creo que a los chefs ya no les va a llegar.

01:01:52¿Cuántas vas a poner?

01:01:53Tres.

01:01:54¿Tres?

01:01:55Ok, falta una acá.

01:01:56Me hubiera gustado tener otro tipo de trastes para poder emplatar, pero por supuesto tenemos

01:02:00que resolver con lo que hay.

01:02:02¿Y tu platito está picantito?

01:02:03Este, la verdad Carmen, apenas lo vamos a saber, ¿te digo por qué?

01:02:08¿Cómo?

01:02:09Porque ya voy a abrir la olla.

01:02:10Uy, está ardiendo.

01:02:11¿En serio?

01:02:12¿Hasta ahora?

01:02:13¿Sí?

01:02:14Te quedan tres minutos y medio.

01:02:15Estoy literalmente a tres minutos de que termine el tiempo y apenas voy a abrir mi

01:02:19oil express y Carmen está que le da el patatús.

01:02:22Ahí está.

01:02:23¡Ay!

01:02:24Está mega caliente.

01:02:27Este martes llega a Telemundo una de las competencias más exigentes del planeta, la Isla Desafío

01:02:33Extremo, pero yo quiero saber más detalles sobre este reality y qué es lo que podemos

01:02:38esperar.

01:02:39Para eso tenemos a un amigo que nos va a contar un poquito más, Javier Poza, ¿cómo estás?

01:02:44¿Cómo vas?

01:02:45Hola mi querida Carmen, ya estamos listos para comenzar este desafío extremo que los

01:02:51va a sorprender de principio a fin.

01:02:53Aquí llegarán 24 participantes que serán divididos en tres equipos y al comienzo de

01:02:58cada semana competirán en un juego por el territorio que va a decidir las condiciones

01:03:04de vida de cada equipo por el resto de la semana.

01:03:07Sí convivirán en playa alta con todas las comodidades y comida ilimitada o en playa

01:03:13media con muy pocas comodidades o playa baja sin ningún tipo de comodidad.

01:03:20Así es que prepárense para muchísimo drama, competencia, alianzas y sobre todo, mucho,

01:03:28muchísimo conflicto.

01:03:30No, pero yo no me lo quiero perder, se ve que va a estar buenísimo.

01:03:36Así que ya lo saben, mi gente, todos los caminos conducen al gran estreno de La Isla

01:03:41Desafío Extremo este martes a las 7, 6, centro por Telemundo.

01:03:51Está mega caliente, pero yo creo que tres minutos a esta altura de la competencia ya

01:03:58sabemos que lo dominamos bastante bien, o eso creo.

01:04:02Ya me quemé, todas las veces que no me he quemado en toda la temporada, me corté,

01:04:06me quemé, me pasó todo.

01:04:08Ya sé.

01:04:09Los nervios son super...

01:04:10Suele pasar, suele pasar, pero bueno, ya estamos ya a casi, a casi, a casi nada.

01:04:14Regreso con mi olla que está ardiendo, de verdad es que vengo quemándome las manos,

01:04:18pero falta muy poquito tiempo, ya necesito terminar esto.

01:04:22Ay, Dios, Carmen, te adoro, pero qué bárbara, me estresas.

01:04:26No, no, no me hables, yo solamente estoy aquí viendo cómo te...

01:04:30Ay, mira, Carmen, ya, ya, ya, ya, no vas a concentrar, relájate, Natalia.

01:04:34Carmen está asustada porque pongo el pollo en la olla, pero Carmen, este pollo lleva

01:04:37más de 25 minutos en la olla, no te estreses, seguro que crudo no está.

01:04:42Nati, Nati, pero sírvelo ya, porque tú sabes que después del manos arriba...

01:04:47Ya no podemos hacer nada.

01:04:48Carmen es bellísima, es como una adita, pero cuando te habla aquí contándote el

01:04:53tiempo, te lo juro que lo único que quieres hacer es como, Carmen, silencio.

01:04:58Carmen, ya.

01:05:00Dos minutos, Nati, dos minutos.

01:05:02Ay, Carmen, dos minutos es un montón.

01:05:05Aquí no se entiende.

01:05:07Depende de dónde veas, depende de dónde lo veas.

01:05:10Depende del punto de vista.

01:05:11Ustedes pueden imaginarse a Carmen aquí, al lado de ustedes, contando 30 segundos.

01:05:19Ay, Carmen, por favor, te lo juro, es que me saca un estrés que ni yo conocía.

01:05:25¿Quieres probarlo?

01:05:26No, pruébalo tú primer.

01:05:30Carmen dijo, no, pues pruébalo tú, si no te mueres, ya después lo pruebo yo.

01:05:36Fíjate cómo te quiero, Carmen, que los últimos segundos de mi emplatado te los dedico para

01:05:40que pruebes mi pollito a la barbacoa.

01:05:4310, 9, 8, 7, 6, 5, 4, 3, 2, 1.

01:05:56Definitivamente creo que tiene muchos elementos para que pueda triunfar el día de hoy.

01:06:00A servir.

01:06:01La lo voy a esperar, está bello.

01:06:04Entonces ahora tomas un platito y te lo vas a presentar a nuestros jueces gastronómicos.

01:06:10Lo único que espero es que sí coman chile y que esto no les pique.

01:06:18El ñoqui de plátano yo lo tengo súper controlado, va a quedar como tiene que quedar, rico.

01:06:28Quiero sorprender a estos críticos que den buenos comentarios.

01:06:32Entro y me quedo en shock.

01:06:37Yo conozco estas caras.

01:06:50Yo sé quiénes son, o sea.

01:06:54Desde hace un mes no veo a Natalia y la verdad sentí una emoción muy grande en mi corazón,

01:06:58se veía espectacular, divina.

01:07:03La verdad pues todos estábamos muy emocionados porque hacía mucho que no la veíamos, necesitábamos

01:07:08abrazarla y pues fue una emoción tremenda.

01:07:12Qué gusto verlo, no lo puedo creer.

01:07:16Los críticos son mi familia.

01:07:24Cuando entro veo a mi mamá, veo a Miquel, a mi pareja, a mi hermana, a mi mejor amigo

01:07:30Cristian, a un gran amigo Peter, la verdad es que los veo y quedo en shock, estoy tan

01:07:37emocionada.

01:07:38Bueno pues les presento mi plato, ay no, qué emoción, qué orgullo, una fusión de la cocina

01:07:46mexicana y la cocina venezolana, esto es una barbacoa de pollo.

01:07:59Y bueno yo quiero verles la cara cuando lo ponen, que se lo coman todo.

01:08:05Nunca me imaginé que lo que estaba cocinando el día de hoy, pues lo estaba cocinando para

01:08:09mi familia, o sea wow.

01:08:12El pollo está en su punto, porque a veces se puede sentir seco, no.

01:08:15Está jugosito, la acidez del adobito está perfecto, extraordinario.

01:08:23Me supo a gloria, la verdad estaba delicioso su platillo.

01:08:27Es un platillo con el que están familiarizados, pero no es lo mismo prepararlo en tu casa

01:08:30que prepararlo en las cocinas de Top Chef VIP, debajo del rayo del sol.

01:08:35Ya tenemos a la primera finalista, ¿no?

01:08:37De Top Chef VIP.

01:08:38¿Finalista?

01:08:39Yo digo ganadora.

01:08:40No.

01:08:41No es por nada, pero esa barbacoa sí quedó deliciosa, yo la probé y les digo que quedó

01:08:48como si estuviera en casa.

01:08:50Wow, está a lo máximo.

01:08:56Mi familia viene muy uniformada, traen aquí Team Natalia, pero lo que no me esperaba es

01:09:02que cuando se voltean, todos traen mi foto atrás.

01:09:08Ahora viene lo más difícil, pongan su carita más bonita porque hay que presentar el plato

01:09:13a los chefs.

01:09:14Así que vamos.

01:09:15Y van a darte la crítica.

01:09:18Espero que sí me digan a ver qué tal les parece a ellos.

01:09:20Así que acompáñenos.

01:09:21Vamos.

01:09:22Un tragazo.

01:09:23¡Salud!

01:09:25Si mi familia no mintió, los chefs van a estar también igual de encantados que ellos.

01:09:31Hola, chefs.

01:09:32¿Cómo están?

01:09:33¿Cómo les va?

01:09:34Llego a la degustación con los chefs y llego con todo mi equipo, con todo mi séquito,

01:09:41con todos mis amores.

01:09:42Les presento a mi familia.

01:09:43¡Qué lindos!

01:09:44A ver, mirad, tu música de fondo, tu banda, preséntalos.

01:09:49Aquí tengo a Mikele, que es mi novio, mi pareja.

01:09:53¡Ánimo!

01:09:54Mi mamá, que, bueno, ya...

01:09:56Gracias, gracias.

01:09:57Les he contado varias historias de mi mamá.

01:10:00Mi hermana Nadine.

01:10:01Hola.

01:10:02¿Cómo están?

01:10:03¿Cómo están?

01:10:04Peter, que ha sido para mí una persona que me ha enseñado mucho de cocina.

01:10:06Él es un gran maestro para mí.

01:10:08Ánimo.

01:10:09Órale.

01:10:10Mi amigo desde los siete años que nos conocemos, Christian, que nosotros hicimos una novela

01:10:14cuando estábamos chiquitos y desde entonces está nuestra amistad.

01:10:18¡Qué buena onda!

01:10:19Sí, sí, sí.

01:10:20¡Qué buena onda!

01:10:21Y miren, vienen bien preparados.

01:10:22¡Ah!

01:10:23¡Ah!

01:10:24¡Ah!

01:10:25¡No, güey!

01:10:26Llego a esta degustación súper feliz, pero también nerviosa de que los chefs me califiquen

01:10:31en frente de mi familia.

01:10:33Este es un platillo que se llama familia fusionada y precisamente es una fusión de la comida

01:10:39mexicana y la venezolana.

01:10:41Por eso quise preparar las arepas y este pollo que es con un adobo que es como el de la barbacoa.

01:10:49Entonces, se puede decir que es un pollo a la barbacoa.

01:10:52La idea es que ustedes puedan abrir la arepa, rellenarlo con el pollito y, por supuesto,

01:10:58bañarla con el mismo caldito que está ahí abajo.

01:11:01Le ponen un pedacito de queso, le ponen un pedacito de aguacate y aquí enfrente tienen

01:11:06también unas cebollitas schnippec con ají amarillo y rojo.

01:11:10También le pueden poner un poquito de limón, el aguacate y espero que les guste mucho,

01:11:14lo disfruten.

01:11:15La verdad es que yo estoy nerviosa, pero estoy segura que mi familia está más nerviosa

01:11:19de saber cómo funciona el tener que estar frente a los chefs, presentando tu plato,

01:11:23poniéndole nombre, explicando absolutamente todo.

01:11:27Yo creo que ellos también están muy nerviosos.

01:11:29Yo creo que los más exigentes son la familia siempre.

01:11:31Son los que, ay, te hizo falta sal, te hizo falta esto, pero hoy, no, de verdad que les

01:11:36gustó mucho.

01:11:37Bastante.

01:11:38¿Se lo aprueba?

01:11:39Yo lo apruebo.

01:11:40Claro.

01:11:41Mi mamá lo aprobó.

01:11:42Aunque estuviera mal, no lo hubiera probado, la verdad.

01:11:44Aunque estuviera que le faltara sal, pero yo lo apruebo.

01:11:46Muy bruta.

01:11:47Claro.

01:11:48Le gusta a mi mamá, le gusta a Cristian, a mi hermana, a Miquele, a Peter.

01:11:53Esto me huele a que están muy a mi favor.

01:11:57O sea, estar ahí de frente a los chefs y que te critiquen tu plato, o que te digan

01:12:01que es bueno, o que te digan que está malo, o que le hace falta algo, es de nervio.

01:12:07Creo que los cortes no le favorecen a algo tan delicioso, porque está muy rico, la

01:12:12arepa está muy bien hecha, el juguito también es una locura, lo fresquito.

01:12:18Todo tiene una armonía muy, muy buena.

01:12:20Aquí, más allá de que más juguito le hubiera servido, increíble, porque la pechuga

01:12:27pues tiende a ser seca.

01:12:28La verdad es que me sentí muy rara en esta degustación con mi familia al lado.

01:12:32Ellos me ven como una persona muy fuerte, muy valiente, y yo frente a los chefs me

01:12:37siento muy vulnerable, la verdad.

01:12:40El corte también de lo que fue la pechuga, aunque no está tan seca la pechuga, a mí

01:12:46se me hace que está bastante buena, no sé si favorezca a la mordida.

01:12:50Me siento decepcionada en este momento porque los cuadros de pollo fueron a propósito,

01:12:54pero a los chefs no les encantó el tamaño.

01:12:58Los sabores me gustan, la mezcla que lograste, como te dije, pero sí un toquecito más de

01:13:03sal.

01:13:04Hacen algunas críticas sobre que le falta un poquito de sal.

01:13:07Yo en lo personal no lo sentí.

01:13:09Siempre me sorprende lo que haces.

01:13:11Me parece una forma maravillosa de honrar la arepa venezolana, que está muy, muy rica,

01:13:16pero justamente a lo que yo te iba a decir, cortes más chiquitos, justamente tiene que

01:13:19ir en proporción al tamaño de la arepa el corte, porque tú para meterlo ya lo vi

01:13:24como que me faltó el instructivo.

01:13:26Tienes tu parte fresca, que eso está muy bien.

01:13:28Los chefs son muy difíciles, son afilados, así como dice Carbien, bien afilados, así

01:13:34son los chefs.

01:13:35Muchas gracias.

01:13:37Esos son mis comentarios.

01:13:38Ya se pueden retirar.

01:13:39Disfruten, disfruten.

01:13:43La verdad es que las arepitas quedaron espectaculares.

01:13:46Solamente fue el tema de los cuadritos del pollo el único, pero de mi platillo.

01:13:54Vente por acá, mi Gary, querido.

01:14:05¿Nervioso?

01:14:06Nada.

01:14:07¡No!

01:14:08¿Estresado, acelerado?

01:14:09Nada.

01:14:10No, nada.

01:14:11Ah, no.

01:14:12Tú estás mejor dicho muchísimo.

01:14:13Vamos a disfrutar.

01:14:14A disfrutar.

01:14:15La última.

01:14:16Si es la última, cocina.

01:14:17Bueno, si es la última, a darle con todas.

01:14:19Y si no, a darle con todas.

01:14:21Yo ya estoy listo para cocinar.

01:14:23Comencemos.

01:14:24¿Preparado?

01:14:25Sí, preparado.

01:14:26Afilado.

01:14:27Afilado.

01:14:28Y bien sabroso.

01:14:29Y bien sabroso.

01:14:30Eso.

01:14:31Gary, a cocinar.

01:14:32Ya tengo muy claro lo que voy a hacer, que es la famosa carne en salsa de mi mamá,

01:14:37con mucha potencia de sabor.

01:14:38Y aparte también ponerle las lentejas, que las lentejas son como mejores amigos, como

01:14:43dice el chef Toño siempre.

01:14:45¿Veo que estás haciendo gnocchis de plátanos maduros?

01:14:54¿Qué más?

01:14:55Me huele como a pulpo o algo así, ¿no?

01:14:57Era un antojo.

01:14:58No.

01:14:59Tengo...

01:15:00Como a camarones.

01:15:01Estoy haciendo una cosa maravillosa, que lo hace mi madre de toda la vida y que hoy

01:15:05me vino a la cabeza.

01:15:06Una salsa de tomate con hierbabuena.

01:15:08Que va a ser, digamos, como el epicentro del plato.

01:15:12Lleva los gnocchis y lleva también unos camarones que tengo por ahí salteando, marinando

01:15:19con mis especias.

01:15:20Fantástico.

01:15:21Y le haré un crujientito también para dos texturas de plátano.

01:15:25De plátano.

01:15:26Me estás haciendo también un honor a Colombia con ese plátano maduro.

01:15:29Sí, por eso, por eso.

01:15:30Pues esa era la idea.

01:15:31Ya que estamos aquí, una fusión entre Colombia, que es donde estamos, y mi casa, y mi madre.

01:15:37Los camarones, ¿cómo lo vas a hacer?

01:15:39Los camarones los voy a saltear y los voy a meter en la salsa.

01:15:42Yo creo que mi sabor es como particular y cuando hoy ponga el plato encima de la mesa

01:15:47esos expertos gastronómicos y los chefs lo van a notar.

01:15:54¿Te acuerdas de tu mamá?

01:15:55Sí.

01:15:56Ay, tan lindo.

01:15:57Qué hermoso.

01:15:58No lo había probado desde que la había metido.

01:16:02No me digas.

01:16:03Natalia, estoy emocionada.

01:16:05Qué lindo, ¿eh?

01:16:06Su sentimiento que transmite la cocina.

01:16:08Lo hace mi madre desde que era chiquitillo.

01:16:10Y bueno, la chefcita, pues, se le ablanda un poquito el corazón con esta historia

01:16:16de la salsa de tomate de mi madre.

01:16:18Pues ya, ya me tocaste el corazón, me tocaste el corazón.

01:16:22Éxito.

01:16:23Que te vaya muy bien.

01:16:24Gracias, chef.

01:16:25Ánimo.

01:16:26Gracias.

01:16:27Chefcita, mil gracias por el cariño, por el apoyo, por la empatía, por siempre esa sonrisa enorme

01:16:35y por estar siempre ahí para nosotros.

01:16:38Vamos, vamos.

01:16:40Vamos.

01:16:50Ya tengo previsto todo.

01:16:52Primero hacer un fondo súper potente y luego, pues, obviamente el adobo de la carne que

01:16:58es con un poquito de vino y salsa inglesa.

01:17:01Estoy súper tranquilo porque quiero cocinar con todo el amor del mundo y esa es la idea

01:17:06de hoy, cocinar con el corazón.

01:17:08Muchas veces me dijeron, si lo disfrutas y le metes pasión al corazón, vas a ser

01:17:12un buen plato.

01:17:13Entonces, es lo que estoy tratando de hacer.

01:17:15A Gary también lo veo más tranquilo, en más armonía, en más equilibrio.

01:17:19En Colombia me siento como en casa.

01:17:21Muchos sabores, la bandeja paisa es igual al casado de nosotros.

01:17:25Tienen pejiballe, pejiballe que hoy no lo voy a hacer porque mi mamá me dice que haga

01:17:31otra cosa.

01:17:32Y siempre con la mano de Dios y con la mano de mi madre.

01:17:35Porque hoy va a cocinar nuevamente mi mamá.

01:17:37Aquí están las manitos, mira.

01:17:39Aquí están estas manitos, bendecidas por ella.

01:17:42Siento a mi amigo Gary conectado con él, con su cocina, con su mamá y, de alguna

01:17:48manera, pues, también conmigo.

01:17:50Somos hermanos, somos mosqueteros y vamos juntos hasta que reventemos.

01:17:55¿Se siente la vibra de los mosqueteros todavía?

01:17:57Te quiero, hermano, te quiero.

01:17:59Aquí seguimos, aquí seguimos.

01:18:00Aquí seguimos.

01:18:01Seguimos y seguimos, ¿eh?

01:18:02Seguimos.

01:18:04Es muy bonito también compartir cocina con mi compadre.

01:18:07La verdad que qué bonito.

01:18:08El destino fue así.

01:18:11En el emplatado va la salsa de tomate, un espejito de tomate con los ñoquis, con los

01:18:16gambones.

01:18:17Buenas.

01:18:18Hola, camisita.

01:18:19¿Qué tal?

01:18:20Ya veo que estabas emplatado ahí.

01:18:22¿Qué te faltan, toquecitos?

01:18:24Estoy a punto de terminar.

01:18:26Ah, muy bien.

01:18:27Porque te queda un minuto, Gary.

01:18:29Ay, Karen.

01:18:30Ay, ya sé.

01:18:31Déjame terminar de emplatar.

01:18:32Yo me estreso cuando digo ya que les queda tan poquito y ustedes están ahí todavía

01:18:36dándole.

01:18:37Carmen, Carmencita, Carmen.

01:18:40Ya, Carmen, ya.

01:18:42Déjame terminar que si no, no acabo.

01:18:44Me apetecía mucho hacerle un homenaje a tu país, ¿sabes?

01:18:47¿Con el platanito?

01:18:48Sí, con el platanito.

01:18:49Sí, imagínate.

01:18:50Me apetecía, me apetecía mucho.

01:18:52Como dice Tita, Plátano Power.

01:18:54Yo creo que es un homenaje a este país, un homenaje al agradecimiento y el recibimiento

01:19:00tan lindo que nos han dado y un homenaje a mi familia colombiana.

01:19:03Pues dale, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1, a servir.

01:19:18Como se ha desarrollado la prueba con las dificultades, con los problemas y con todo,

01:19:22yo creo que presento algo bastante digno de esta semifinal de Top Chef VIP.

01:19:26Así que mucha suerte por aquí.

01:19:29Mucha suerte con esos críticos, madre mía.

01:19:31Con esos críticos gastronómicos.

01:19:33Dale, derecho por ahí.

01:19:35A este show no puede venir uno con problemas cardíacos porque le da a uno un infarto.

01:19:40No, que van a venir los expertos gastronómicos.

01:19:53¿Quiénes serán los expertos gastronómicos?

01:19:55Cuidado que los expertos gastronómicos traen un paladar afilado que son peores que los chefs.

01:20:04Queridísimo Top Chef, una vez más me has dejado sin palabras.

01:20:13¡Oh!

01:20:18Sorpresa total, hay unos segundos que se queda como paralizado y luego pues rompe a llorar.

01:20:31Y he abierto la puerta con el plato para presentarle mi preparación a los expertos gastronómicos y era mi familia.

01:20:39Mi mujer, mi padre, mi compadre Javier, mi compadre Alberto y mi comadre Sara.

01:20:48Y nada, pues le sale lo que es, el ser humano que tiene, el corazón tan grande que tiene y rápidamente nos abraza, los lagrimones.

01:20:58Esto que está aquí es representación de una familia un poquito más grande, pero esto es lo mejor de cada casa.

01:21:07Mi mujer, mi padre, Javier, que es como un hermano para mí desde hace…

01:21:12Y mi comadre Sara y mi compadre Alberto que son familia, a todos los que están aquí, a todos los que llevo tatuados, ya lo saben ustedes.

01:21:20A todos les he dedicado platos en el show, a unos me han quedado mejor, a otros me han quedado peor.

01:21:29Haber llegado hasta aquí, haber abierto esa puerta y encontrarlos ahí, merece la pena solo por esto.

01:21:36Quiero mucho a mi gente, sin mi gente yo no estaría aquí, sin mi gente yo no soy nada.

01:21:41Estoy loco por terminar. Cuanto más tarde mejor, cuanto más tarde mejor e irnos todos juntos para allá y estar…

01:21:49Y reírnos, que yo…

01:21:51Y reírnos, y reírnos para no llorar más, y reírnos.

01:21:55No tengo palabras para expresarme mi familia.

01:22:01Y como he dicho, es una salsita casera de tomate con hierbabuena, unos ñoquis de plátano macho, los jambones marinados y salteados con aceite de oliva, mantequilla y especias, y el crujiente de plátano verde.

01:22:22El plato que me encanta, que me haga galeano, son los ñoquis, porque eso me recuerda a cuando estuvimos en la playa enamorándonos y era lo que me preparaba una tarde sí, otra también.

01:22:34Por norma, cuando veo una cosa que está muy buena, cualquier comentario, siempre me gusta ponerle el puntito negativo.

01:22:42Estoy por un plato, pero es un poquito complicado. Voy a hacer patacones.

01:22:45Es que este muchacho no se rinde.

01:22:47¿Cuándo abro esa puerta?

01:22:53No tenía nada en mi mente más que terminar mi plato.

01:23:07Por norma, cuando veo una cosa que está muy buena, cualquier comentario, siempre me gusta ponerle el puntito negativo.

01:23:12Mi padre sí tiene algo que a mí me gusta resaltar de él. Es que es sincero. A él le da igual. Eso es algo que yo he heredado de él.

01:23:21Le noto un ligerísimo sabor como a quemaillo. Un poquito de, no sé si es...

01:23:27Le va a hundir el plato.

01:23:29No, no. Es que es muy ligero, muy ligero. Es la cosita esta de ahí. Lo demás está riquísimo, vamos, que incluso no sabe mal.

01:23:38Si él prueba el plato y le gusta, va a decir. Riquísimo.

01:23:47Si el plato no le gusta o si tiene algún defecto, me lo va a decir. Me lo va a decir. No va a tener ningún problema en decírmelo.

01:23:55Le pasa como al arroz. El arroz lo bueno es, pero que está bueno. El gnocchi...

01:23:59El gnocchi te puede parecer un poco que queda...

01:24:03Empalagoso y tal, pero...

01:24:05Empalagoso y tal, y qué va. Está ligero de comer, un poquito muy suave, y el toque de la hierbabuena me encanta con él.

01:24:12Me ha gustado mucho ver este avance en la cocina con Galeano y ya este atrevimiento que tiene con las fusiones, con los ingredientes, el cero miedo, que si de por sí no tiene, pues ahora se le han quitado casi que todos.

01:24:27Salud, campeón.

01:24:28Muy bueno.

01:24:29Súper conseguido, vamos.

01:24:30Salud.

01:24:31Salud, familia. Quiero.

01:24:34Mi mujer hoy...

01:24:36Antes de venir para acá, a empezar en esta semifinal, me dijo, confía en ti, sé tú mismo y cocina como si me cocinaras a mí.

01:24:45¡No puedes! ¡No puedes!

01:24:56A todos esos amigos a los que a lo largo del show les he dedicado platos. Todos, todos, todos, todos, todos.

01:25:04I bring you the secret ingredient for your next recipe, so you can go to the final.

01:25:07Fresh garlic.

01:25:09Come on, come on, Ano.

01:25:11Come on, come on, come on.

01:25:12Come on, he he.

01:25:14You have to go to the final.

01:25:15Please.

01:25:16José, come on.

01:25:17Come on.

01:25:18Season it.

01:25:19Come on, champion.

01:25:20Your brother is sending you strength and you are doing great.

01:25:23It's also very nice to see that human being.

01:25:27How fragile he is, too, inside.

01:25:30That maybe we perceive him a little hard.

01:25:34But no, it's quite the opposite.

01:25:36Come on, let's go forward.

01:25:38There's not much time left.

01:25:39Come on, let's go.

01:25:42I'm going to greet you and tell you that I remember you a lot.

01:25:47I really want to see you.

01:25:49And let's see how many days you have left, son.

01:25:52Until you say, I'm going there.

01:25:54Well, you know, happy, up.

01:25:56You have courage.

01:25:58You have a lot of talk.

01:25:59And let's see if you can stay first.

01:26:01My grandmother, Paquita.

01:26:0491 years old.

01:26:06She's perfect.

01:26:08But she misses her grandson so, so, so, so much.

01:26:13Like her grandson misses her.

01:26:16I am a great lucky man.

01:26:18To have the family I have and to have the friends I have.

01:26:21That have accompanied me all my life.

01:26:25To my people who are here, I have dedicated everything to them.

01:26:27And for me, it has been, and it will be, because I still have some more in my sleeve.

01:26:34To dedicate the dishes, which is still an extension of what I am, of me.

01:26:41To dedicate it and share it with my family.

01:26:43Today, some of them are here, they are very close.

01:26:46But others are thousands of kilometers away.

01:26:49And I send them a big kiss for being who they are, for loving me so much and for being there.

01:26:54Well, to have my family here, the only thing I want is to hug them.

01:27:02And feel how good it is that they are here with me.

01:27:06To give me the last push.

01:27:08Since you are here, that you have come to see me and all the fishing.

01:27:11Come with me, we are going to present you the dish.

01:27:15Because I have, just like the one I brought you, I have brought one to the chefs too.

01:27:21They are the ones who are going to give me the last push to reach the final.

01:27:24And to come and do what I came here to do.

01:27:26To get to the last moment.

01:27:29As my wife says, as the Mexicans say, to the top.

01:27:43You know what my family is for me.

01:27:46They are for me and my brothers.

01:27:48And to have them here today is something...

01:27:55A lot of tears today.

01:27:57They have been the first ones, after me, to cook and present each dish.

01:28:07We have shared all these programs.

01:28:09We have laughed a lot, we have cried, we have...

01:28:12But they know you, these people, I have dedicated a dish to all of them.

01:28:16You have seen it, since the first day I have dedicated dishes to my parents, to my wife, to my friends.

01:28:22I want you to tell me, which of the stories are they?

01:28:25Tell me, reflect my mind.

01:28:27Which of the stories are they?

01:28:29Well, this is Javier, my friend Gaviria, to whom I dedicated the couscous of the first program.

01:28:34They are all for me.

01:28:36I am very lucky, I am a very familiar person, I have many friends.

01:28:40I dedicated another dish to him a few days ago.

01:28:43When he came home, when we were at the university, because we studied together at the university.

01:28:47And he arrived, and I said, bro, give me something to eat.

01:28:49And I had...

01:28:50You poured the olive oil.

01:28:52The tuna oil inside the pot of chickpeas.

01:28:56And then I went to fry it, the oil was not clean and it came out all black.

01:29:00And it was a disaster.

01:29:02So this is a champion, because these are two dedications.

01:29:04They are all my friends since we were kids.

01:29:06And my comadre and my compadre, the Dragon family, the other day, spring rolls.

01:29:11I saw them, they are the Dragon family.

01:29:13My compadre Alberto, we call him Dragon.

01:29:15Why do we call him Dragon? And here comes the story.

01:29:18When he was 16 years old, in Algeciras, he took a very fat drunk woman,

01:29:23he wanted to get a tattoo, and a dragon was tattooed here.

01:29:27Today, he is 45 years old, two children, and his parents do not know that he has the dragon tattooed.

01:29:35And I always make the joke, compadre, how bad you behave.

01:29:37I even told your father to scold you, because as he sees the tattoo,

01:29:41the parents are very conservative and such.

01:29:42I told the story that my compadre has the tattoo hidden,

01:29:46that the parents do not know and they are going to kill him when he sees it.

01:29:49You almost undressed.

01:29:50You can tell your parents now.

01:29:53My friends, my people whom I love.

01:29:56If something he cultivates so much are his friendships,

01:30:00and having this reciprocity with them.

01:30:02The craziest thing about all this is that I, without knowing this,

01:30:07and without knowing what was happening,

01:30:10today, precisely today, when they said, free challenge, this, the other,

01:30:16it came to my mind, and I said, I'm going to do something that from the first day,

01:30:21I wanted to do, but for circumstances, it has not worked,

01:30:24and today I'm going to do it, which is the homemade tomato sauce with herbs,

01:30:29that my mother makes all her life, that she makes in rice,

01:30:30but I bring it with another presentation.

01:30:33I think my husband has the ingredients to present something great in the final.

01:30:39I know it will surprise everyone.

01:30:41They are ripe banana gnocchi with my mother's tomato and herb sauce,

01:30:46with some marinated prawns in white wine and spices,

01:30:54and a crunch of green banana.

01:30:57Presenting the dish inspired by my mother,

01:31:01having my people here with me,

01:31:03they see me as I am and they get excited too,

01:31:06it's magic, this, the magic of Top Chef VIP.

01:31:10You feel that influence there too, Andalusian, from the south,

01:31:13but also Mexican, with that touch of chili that you put on it.

01:31:17I also love, I'm a banana lover, you know, as I come from the Republic,

01:31:21the touch of ripe banana with the mixture of tomato, I like it a lot,

01:31:24and I also think you have good cooking in the prawns.

01:31:26If I would have liked, maybe the presentation,

01:31:30and maybe something fresh on top of your preparation.

01:31:34You can always put something fresh, but that fits, that works,

01:31:37and that fits well with the dish,

01:31:39I would have to shake my head, because right now I can't think of anything.

01:31:42The only thing I would invite you, Galeano, as I always invite you,

01:31:45is to review your presentations,

01:31:47because sometimes you put everything very symmetrical,

01:31:52like a mirror,

01:31:53so sometimes incorporating things, making it a little more organic.

01:31:57The prawns have very good cooking,

01:31:59I would have left them whole, because they give another touch to the dish.

01:32:04And I agree with them, the truth, that doesn't take away that it was delicious.

01:32:08Well, for me, the sauce is really for the lips,

01:32:14it's delicious, it's very good.

01:32:17With the prawn, everything together, and the crunch,

01:32:21I think it's something very good.

01:32:22Very good, very delicious,

01:32:25and yes, my son, we'll seal it and sell it.

01:32:28In Caborca, Sonora, in Pitiquito, in Hermosillo, wherever you want,

01:32:32if we seal this...

01:32:33I confirm.

01:32:35The exception of my father, who gives me a little touch,

01:32:39I think with the dish, I'm fine.

01:32:43Beautiful family, thank you very much.

01:32:45Thank you very much.

01:32:47Cheer up.

01:32:48Cheer up, Tocayo.

01:32:50I think my son will enter the final.

01:32:58Well, you know, you have 35 minutes left, Migari.

01:33:02Come on, with everything.

01:33:03And I decided to be calm, I decided to enjoy it.

01:33:06We are in the semifinal, why am I going to have a bad time?

01:33:09So, whatever happens, I'm going to enjoy it.

01:33:11Come on.

01:33:18Doctor, a cure, a cure, a cure.

01:33:22This first cut, I'm doing it right now,

01:33:25because I don't know if it was the pressure,

01:33:27but I didn't care if it cut my hand,

01:33:30if it cut my feet, with whatever,

01:33:33I was going to finish cooking.

01:33:34SEMIFINAL

01:33:39Well, well, well.

01:33:42It's the semifinal.

01:33:44How long have you been coming here?

01:33:46To participate in Top Chef VIP,

01:33:48and here you are among the six semifinalists.

01:33:50Are you nervous, girl?

01:33:52Yes, a little, but also nostalgic,

01:33:55that everything is coming to an end, but well.

01:33:57Anxiety?

01:33:58No, butterflies in the stomach?

01:34:01A little bit.

01:34:02But let's not think about that.

01:34:03Let's think about cooking, cooking delicious food.

01:34:05You have 60 minutes to make your dish.

01:34:08Really?

01:34:09Of course.

01:34:10Are you ready?

01:34:11Yes, very sharp.

01:34:12Very sharp?

01:34:13Yes.

01:34:14Delicious?

01:34:15Hug me.

01:34:16Let's cook, boy.

01:34:17Come on.

01:34:18Come on, boy.

01:34:19Come on, come on.

01:34:20When in Santo Domingo, here in Colombia,

01:34:23you are going to receive people,

01:34:26you receive them with a sancocho.

01:34:28So, I want to prepare a delicious sancocho,

01:34:31with all those magical powders,

01:34:33but the most important powder is going to be love,

01:34:36the delicacy that I want to give to that sancocho,

01:34:39to take that sancocho to another level.

01:34:46Imagine cooking after the boy, or Gary,

01:34:50who already went through a hurricane.

01:34:55I see a lot of movement in this kitchen.

01:34:57Yes, I let myself go,

01:34:59I let myself go,

01:35:00by what you said, instinct.

01:35:02Exactly.

01:35:03And instinct tells me,

01:35:05I'm going to prepare the meat in sauce,

01:35:08that my mom was famous in San Carlos.

01:35:10Everyone went for their meat in sauce.

01:35:12She cooked everything delicious.

01:35:13It's a meat in sauce that we always shared.

01:35:16It's a meat in sauce that she also sold in her restaurant.

01:35:20It's a very juicy meat,

01:35:22based on a very good background.

01:35:23What do you have there?

01:35:24Here I have a background that I am enhancing

01:35:26with celery, with carrots, with onions,

01:35:28and beef ribs.

01:35:29Perfect.

01:35:30The idea is, ah, and lentils.

01:35:32And lentils, wow.

01:35:34I think the lentils are going to give it that delicious flavor.

01:35:37I'm going to make patacones.

01:35:40No, man, this boy doesn't give up.

01:35:42Good, Gary, good.

01:35:44Once he did very badly, he blocked us with the patacones,

01:35:47and he does it again.

01:35:48Well, yes, I'm going to risk making the tostones.

01:35:50I insist, I'm going to follow my intuition,

01:35:52and my intuition tells me, make tostones.

01:35:54I know they cost you a lot,

01:35:55but I think today is a great day to make them,

01:35:58and to be able to give them a good dish.

01:35:59All my good energy, Gary.

01:36:01Thank you.

01:36:02Do your best.

01:36:03Thank you.

01:36:04I feel that I have grown a lot in this competition,

01:36:06both professionally, both spiritually,

01:36:08both emotionally, and culinaryly.

01:36:10Ah!

01:36:15Poor thing, he cut himself.

01:36:17I can't see blood, because I'll pass out.

01:36:19So I say, I'm not even going to look at him,

01:36:21because if I see blood, I'll be here.

01:36:23And it's me who has to be taken to the hospital.

01:36:29We arrived at the restaurant.

01:36:31We're going to have lunch.

01:36:32We're going to have lunch.

01:36:34We're going to have lunch.

01:36:35We're going to have lunch.

01:36:37We're going to have lunch.

01:36:39The paramedics arrive to help me,

01:36:41but what I tell them is,

01:36:43I mean, cure me later.

01:36:45Right now, what you need is to roll it up well,

01:36:47so it doesn't keep bleeding.

01:36:48Put more, put more, my love.

01:36:50Put more, please, look.

01:36:52Hold on, it's open.

01:36:53It's just that...

01:36:55My God, for God's sake.

01:36:57Seriously, do it.

01:36:59What I wanted was to roll it up,

01:37:01to stop the bleeding,

01:37:02because I needed to finish.

01:37:04I mean, I didn't have anything in my mind

01:37:05other than finishing my dish.

01:37:08With all the adrenaline I was carrying,

01:37:10I didn't feel any pain,

01:37:12and all I wanted was something fast,

01:37:13so I grabbed it and started it,

01:37:15and thanks to God, it stopped bleeding.

01:37:19Well, I can hear Gary in the distance,

01:37:21who is complaining,

01:37:23but I think he's doing his thing,

01:37:25and here everyone has to be in their place.

01:37:28How are you, Gary?

01:37:30Good.

01:37:31Yes?

01:37:31Super.

01:37:32Your finger?

01:37:32Good.

01:37:33Good?

01:37:33Yes.

01:37:34My God, your finger looks very big.

01:37:35Come on, because there's very little left.

01:37:37Very little?

01:37:37How much?

01:37:38Three minutes,

01:37:39so you can finish plating,

01:37:40and plating,

01:37:41and beautifying.

01:37:42In the end, I'm in good time.

01:37:44I already have the meat in sauce,

01:37:46I already have the patacones,

01:37:47and I had the pico de gallo ready a long time ago,

01:37:50so it's just plating.

01:37:57No, this one is smaller.

01:37:58This is the only one we have.

01:37:59What? Pumpkin?

01:38:00Yes.

01:38:01This is like pajalo.

01:38:03No, this is like something else,

01:38:04but my God.

01:38:05It's big.

01:38:07The pumpkin is what gives that beautiful color to the sancocho.

01:38:11There's no need to use color powder,

01:38:14or fake stuff.

01:38:15I don't like it in my kitchen.

01:38:17I cook as natural as possible.

01:38:20My food has that particularity,

01:38:22that when you eat it, it doesn't make you sick,

01:38:25it doesn't make your stomach feel bad,

01:38:27because I try to use natural things.

01:38:30I don't feel like that's living with me.

01:38:33Gary, you have one minute left.

01:38:36Oh, no.

01:38:38Look, there's the napkin so you can clean it really fast.

01:38:42Gary, 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.

01:38:56Let's serve.

01:38:58I'm done.

01:39:00Well, now the dynamic is to serve the first dish

01:39:03to the guest judges,

01:39:05who we don't know yet who they are.

01:39:07Good luck.

01:39:08Thank you.

01:39:09Okay.

01:39:10I'm going with my dish right now

01:39:12so that these mysterious judges

01:39:15can taste my dish.

01:39:17Well, kid, you have 30 minutes left

01:39:20to finish your dish, okay?

01:39:22Thank you, my love.

01:39:23Come on, my boy, it's your turn.

01:39:24You're not going up enough, Gary,

01:39:27but I'll continue with all the difficulty in the world

01:39:30to make my sancocho,

01:39:31which is something very risky,

01:39:33for a short time,

01:39:35but I'm going to make it.

01:39:41Well, I'm about to serve.

01:39:49There's everything on the island.

01:39:51TV stars, reality stars,

01:39:53and even reality fans.

01:39:55They'll all start from scratch,

01:39:57and in the end, only one winner

01:39:59will win the grand prize of $200,000.

01:40:02That's going to be very exciting.

01:40:04So don't miss the big premiere

01:40:06of the extreme challenge island,

01:40:08Puerto Lemundo,

01:40:09the house of reality.

01:40:20Well, I'm about to serve.

01:40:24And...

01:40:29When they open the door,

01:40:32I see that big surprise.

01:40:38I wanted to go back,

01:40:39and I came back with the dish.

01:40:41I mean, I didn't know what to do

01:40:43with the excitement I had.

01:40:45Oh, beautiful!

01:40:47How are you?

01:40:49The first thing I saw

01:40:50were those beautiful eyes

01:40:52of my daughter.

01:40:54It was a beautiful feeling

01:40:56to see my wife, my daughter,

01:41:00but above all, my aunt,

01:41:03who for me is my mother,

01:41:05my second mother.

01:41:06This is a...

01:41:11Seeing Gary,

01:41:12seeing that great love

01:41:14he's always had for me,

01:41:15and seeing it reflected

01:41:17in his tears and his emotion,

01:41:20I'm deeply moved.

01:41:23I love you very much, aunt.

01:41:24I love you too, my love.

01:41:25I love you too.

01:41:27And it was that moment

01:41:28when I imagine he remembered

01:41:29everything his aunt did

01:41:31for his mother

01:41:32in the times of what happened.

01:41:34You don't know how special

01:41:36that woman is in my life

01:41:37for everything she did for my mom.

01:41:39She was always with her.

01:41:41This is a meat

01:41:42with a sauce with a lot of love.

01:41:44It's a meat in my mom's sauce.

01:41:47Definitely my mom's energy

01:41:49is super present right now.

01:41:50That's why I didn't want

01:41:51to make anything else out of coffee.

01:41:52I didn't want to add anything,

01:41:53absolutely nothing,

01:41:54other than to focus

01:41:55on her and that flavor.

01:41:57Thank you, Gary.

01:41:58Chef, take a seat.

01:41:59VIP, please.

01:42:02I have a lot of anecdotes

01:42:03with Brian.

01:42:04He's one of my best friends

01:42:05in Costa Rica.

01:42:06I've had this friendship

01:42:07with him for many years.

01:42:09I can't believe

01:42:10I have him here again

01:42:11in my family.

01:42:12It's a great blessing.

01:42:13Right now, I don't

01:42:14change for anyone.

01:42:15Gary, as always,

01:42:16with your deliciousness,

01:42:18we're going to try this.

01:42:20It's delicious.

01:42:21This dish was delicious.

01:42:23Only those special touches

01:42:25that he can give,

01:42:27always inspired by my sister,

01:42:30Gary's mother,

01:42:31Lisette.

01:42:32Very soft.

01:42:34It's not dry.

01:42:37It has a very good flavor.

01:42:40The magic of this is

01:42:42this lady.

01:42:43In every challenge,

01:42:44elimination,

01:42:45I'm here.

01:42:46It's incredible.

01:42:47This love I feel for them,

01:42:49and this special person

01:42:51like Calu,

01:42:52who came into my life

01:42:53in a very beautiful way.

01:42:54Besides being a great writer,

01:42:56she dedicated herself to cooking,

01:42:58and she has a hand,

01:42:59that lady,

01:43:00as you have no idea.

01:43:01She taught me a lot of things,

01:43:02many techniques,

01:43:03a lot of flavor.

01:43:04It's incredible.

01:43:05I'm speechless.

01:43:06The flavors were very good.

01:43:08They were very delicious.

01:43:10We enjoyed it a lot.

01:43:11We shared it.

01:43:12And you could feel

01:43:13that seasoning

01:43:14of dedication,

01:43:15because it was

01:43:16without a doubt,

01:43:17Gary is cooking

01:43:18a lot better now,

01:43:19right?

01:43:20I think I'm going to be

01:43:21the winner here,

01:43:22because I'm going to have

01:43:23all this diversity

01:43:24of dishes in my house.

01:43:25Like this.

01:43:26I don't even cook

01:43:27a quesadilla.

01:43:28He is the man

01:43:29who cooks in the house.

01:43:30It's delicious.

01:43:31It was a very good idea

01:43:32to make the patacones,

01:43:33because

01:43:34Lore likes the patacones,

01:43:35the banana,

01:43:36my aunt likes the patacones.

01:43:37They are

01:43:38one of my aunt's

01:43:39favorite things.

01:43:40And as my chef,

01:43:41I think

01:43:42I'm going to be

01:43:43the best chef

01:43:44in the world.

01:43:44And as my favorite

01:43:45chef,

01:43:46Calu,

01:43:47as a good Venezuelan,

01:43:48she also loves

01:43:49the patacones.

01:43:50So I think

01:43:51my dish was

01:43:52very good

01:43:53for them.

01:43:54I mean,

01:43:55if I have the opportunity

01:43:56to exhibit

01:43:57my mom's kitchen,

01:43:58at this important

01:43:59moment,

01:44:00I'm going to do it.

01:44:01Beyond that,

01:44:02I have tried

01:44:03to exhibit

01:44:04the food

01:44:05not from Costa Rica,

01:44:06but all of Central America.

01:44:07I made nacatamales.

01:44:09Ay!

01:44:10She knows

01:44:11it's the love

01:44:12of my life.

01:44:13Ay!

01:44:14How beautiful!

01:44:15It's very curious

01:44:16because at some point

01:44:17I described

01:44:18the woman

01:44:19I wanted

01:44:20for the mother

01:44:21of my children.

01:44:22And it's her.

01:44:23I mean,

01:44:24my mind

01:44:25was always her.

01:44:26And more than

01:44:27a couple,

01:44:28I always wanted

01:44:29to look for a team.

01:44:30And I think

01:44:31we are

01:44:32a great team.

01:44:33Well,

01:44:34let's introduce

01:44:35these judges

01:44:36who have been

01:44:37with me

01:44:38through all the things

01:44:39that have happened.

01:44:40But well,

01:44:41will you join me

01:44:42in introducing the dish?

01:44:43Let's go!

01:44:44The truth is that

01:44:45after introducing it

01:44:46to my family,

01:44:47I'm happy.

01:44:48Whatever it is,

01:44:49I'm going to grab it

01:44:50with my chest.

01:44:51I'm going to grab it

01:44:52with all my attitude.

01:44:53Whether it's good

01:44:54or bad.

01:44:55But I already won.

01:44:56Seriously,

01:44:57I already won.

01:44:58So,

01:44:59from now on,

01:45:00it's a win.

01:45:01So,

01:45:02I don't feel

01:45:03so much pressure.

01:45:04Ay!

01:45:05Ay!

01:45:06Ay!

01:45:07Ay!

01:45:08Ay!

01:45:09It was the hardest

01:45:10to introduce

01:45:11my dish

01:45:12to the chefs.

01:45:13This woman

01:45:14who comes here

01:45:15is extraordinary.

01:45:16Throughout my mom's

01:45:17cancer process,

01:45:18she was the one

01:45:19who spent the most time

01:45:20with her.

01:45:21So...

01:45:22What's your name?

01:45:23My name is Norma.

01:45:24Norma.

01:45:25I am

01:45:26the sister

01:45:27of Kari's mom.

01:45:28She's your aunt?

01:45:29She's my aunt.

01:45:30Wow!

01:45:31But now she's my mom too.

01:45:32She's my mom

01:45:33and she knows it.

01:45:34I'm totally

01:45:35excited

01:45:36because he

01:45:37just sees us

01:45:38as a family

01:45:39and he lives

01:45:40for us

01:45:41and he

01:45:42knows

01:45:43that we're here

01:45:44supporting him

01:45:45and that for us

01:45:46he

01:45:47will win

01:45:48this competition.

01:45:49Well,

01:45:50the dish is called...

01:45:51What's the dish called?

01:45:52Let's see, Luna,

01:45:53tell us.

01:45:54What's it called?

01:45:55Grandma's love.

01:45:56Translator.

01:45:57We need a translator

01:45:58simultaneously,

01:45:59please,

01:46:00because the parents

01:46:01only understand that language.

01:46:02For her,

01:46:03it's grandma's love.

01:46:04For me,

01:46:05it's mom's love.

01:46:06This

01:46:07is a

01:46:08salsa meat.

01:46:09My mom,

01:46:10apart from cooking,

01:46:11was very

01:46:12famous

01:46:13for her salsa meat.

01:46:14And it was always,

01:46:15always...

01:46:16No,

01:46:17we're going to eat

01:46:18the salsa meat

01:46:19of La Machilla,

01:46:20which is very famous.

01:46:21So,

01:46:22in the whole town

01:46:23of Ciudad Quesada

01:46:24in San Carlos,

01:46:25which is a wonderful town.

01:46:26I'm starting to talk

01:46:27like you,

01:46:28with San Carlos.

01:46:29I'm going,

01:46:30I'm going.

01:46:31How delicious

01:46:32that salsa meat is,

01:46:33always dragging the herb

01:46:34like in Costa Rica.

01:46:35This meat

01:46:36was made,

01:46:37first,

01:46:38I put two ribs,

01:46:39three ribs of beef,

01:46:40which I sealed first,

01:46:41and then I put them

01:46:42in the pressure cooker,

01:46:43and with celery,

01:46:44onion,

01:46:45and carrot

01:46:46to make that base,

01:46:47to enhance that base.

01:46:48I sealed the meat

01:46:49with a little bit

01:46:50of wine

01:46:51and a little bit

01:46:52of English sauce

01:46:53to later

01:46:54combine everything.

01:46:55The patacones,

01:46:56I said,

01:46:57I'm going to take them out again.

01:46:58They're not going to,

01:46:59they're not going to kill me.

01:47:00You know

01:47:01I'm stubborn.

01:47:02So I made

01:47:03some very good patacones,

01:47:04ending with

01:47:05a Serrano chili

01:47:06to close

01:47:07with a golden brush

01:47:08Mexican style.

01:47:09I don't want to focus

01:47:10on their reactions.

01:47:11I'm just

01:47:12living this moment.

01:47:13I'm living

01:47:14this joy

01:47:15of having my family

01:47:16presenting a dish

01:47:17in front of them.

01:47:18I'm not worried

01:47:19about what they'll say,

01:47:20but I do see

01:47:21that they're eating it

01:47:22in a way

01:47:23that they like.

01:47:24To me,

01:47:25it seems like

01:47:26a great combination

01:47:27always the lentils

01:47:28with the pico de gallo.

01:47:29I mean,

01:47:30they're like

01:47:31a perfect marriage

01:47:32that never fights.

01:47:33As far as

01:47:34flavor,

01:47:35it's very good.

01:47:36Gary,

01:47:37the only thing

01:47:38I'd be careful

01:47:39about is

01:47:40you always

01:47:41have to have

01:47:42uniformity.

01:47:43If you're cooking

01:47:44at home,

01:47:45it's fine.

01:47:46But uniformity

01:47:47in the cuts

01:47:48when you're presenting

01:47:49for a test

01:47:50like the one

01:47:51we're having

01:47:52today,

01:47:53which is

01:47:54who's going

01:47:55to finish.

01:47:56And I would have

01:47:57cut these a little

01:47:58thinner,

01:47:59Gary,

01:48:00just like with

01:48:01the mandolina,

01:48:02so that they

01:48:03really had

01:48:04the crunchiness.

01:48:05Ah,

01:48:06okay.

01:48:07The crunchiness

01:48:08of the mandolina.

01:48:09But your dish

01:48:10has a great flavor.

01:48:11Thank you.

01:48:12Thank you, chef.

01:48:13Well,

01:48:14Belen's first comment

01:48:15is that she says

01:48:16it has a great flavor.

01:48:17Well,

01:48:18we have a check there.

01:48:19But she says

01:48:20she also

01:48:21got the garlic.

01:48:22But the garlic

01:48:23has absolutely

01:48:24nothing to do

01:48:25with it,

01:48:26because it was already

01:48:27cooked and

01:48:28besides,

01:48:29it highlights

01:48:30all the flavor.

01:48:31Look, bro,

01:48:32this dish is

01:48:33sensational.

01:48:34Very,

01:48:35very,

01:48:36very good

01:48:37in terms of flavor.

01:48:38I don't know

01:48:39who will be

01:48:40the first finalist

01:48:41of this competition

01:48:42that is

01:48:43that is

01:48:44burning

01:48:45for the level

01:48:46that there is.

01:48:47Now,

01:48:48I find here

01:48:49abrupt

01:48:50the way of serving.

01:48:51I mean,

01:48:52it's rough.

01:48:53And

01:48:54they mention

01:48:55the plating

01:48:56and I,

01:48:57oh,

01:48:58I feel

01:48:59that

01:49:00the cut

01:49:01could have been

01:49:02more uniform

01:49:03and a little

01:49:04smaller

01:49:05so that the

01:49:06lentils feel

01:49:07there too.

01:49:08So that it comes

01:49:09more or less

01:49:10together

01:49:11and that you feel

01:49:12the dish,

01:49:13the coherence

01:49:14of the complete dish.

01:49:15I think the cuts,

01:49:16I also tried

01:49:17to make it as

01:49:18formed as possible,

01:49:19but I think

01:49:20the 10 minutes

01:49:21that I was

01:49:22in this finger

01:49:23rolling me,

01:49:24I think I

01:49:25passed the bill

01:49:26a little

01:49:27to deliver

01:49:28in a more

01:49:29gourmet way.

01:49:30Well, Gary,

01:49:31I loved

01:49:32trying

01:49:33that meat mixture

01:49:34with lentils.

01:49:35The lentils

01:49:36like a sauce,

01:49:37I had never

01:49:38seen you do

01:49:39your patacon.

01:49:40So,

01:49:41you passed the test

01:49:42with the patacon.

01:49:43Yes,

01:49:44I don't know

01:49:45what this

01:49:46banana chip

01:49:47came to do

01:49:48here because

01:49:49in the end

01:49:50they don't have

01:49:51the same symmetry,

01:49:52they don't have

01:49:53the same size

01:49:54and a well done

01:49:55tostone

01:49:56like the one

01:49:57you made,

01:49:58round.

01:49:59So this is

01:50:00what makes

01:50:01the dish look

01:50:02more disorganized.

01:50:03Yes.

01:50:04But flavors

01:50:05are present

01:50:06here.

01:50:07Thank you,

01:50:08thank you.

01:50:09Thank you.

01:50:10Bye,

01:50:11beautiful moon.

01:50:12Bye,

01:50:13tell her bye.

01:50:14The truth is

01:50:15I feel very confident,

01:50:16I feel I can win

01:50:17this challenge,

01:50:18but I insist,

01:50:19I leave it to God,

01:50:20I leave it to my mom

01:50:21and if I don't pass,

01:50:22I have another

01:50:23opportunity

01:50:24and I know

01:50:25I'm going to fight

01:50:26until the end,

01:50:27as I said.

01:50:28I'm not going to

01:50:29make this easy

01:50:30to get that

01:50:31cupo

01:50:32to that

01:50:33precious end.

01:50:34Tell us

01:50:35what you're going to do,

01:50:36please.

01:50:37I'm making

01:50:38a Colombian dish.

01:50:39Well,

01:50:40I'm going to prepare

01:50:41a dish that

01:50:42connects

01:50:43I would say

01:50:44all the countries

01:50:45and it is

01:50:46to prepare

01:50:47a pozole,

01:50:48but we

01:50:49in the Caribbean

01:50:50say

01:50:51Sancocho.

01:50:52Is it beef or what is it?

01:50:53It has pork,

01:50:54it has beef,

01:50:55we make one

01:50:56of seven meats,

01:50:57but there were

01:50:58no seven meats.

01:50:59It's beef,

01:51:00chicken.

01:51:01Well,

01:51:02actually

01:51:03in Santo Domingo

01:51:04the Sancocho,

01:51:05Sancocho

01:51:06is called

01:51:07the Sancocho

01:51:08because

01:51:09it has all the

01:51:10vivers inside.

01:51:11That's right.

01:51:12Yes, because it has

01:51:13all its vivers,

01:51:14I'm going to put

01:51:15a little avocado,

01:51:16I'm going to put

01:51:17something fresh.

01:51:18Something fresh,

01:51:19like a side,

01:51:20with a salad

01:51:21or something like that.

01:51:22It's just that

01:51:23salads are not used,

01:51:24it's a little tomato

01:51:25with spicy.

01:51:26Oh well,

01:51:27but it is not used for now.

01:51:28You are looking for

01:51:29a place

01:51:30to fit

01:51:31in the final

01:51:32of Torche de Blo.

01:51:33Yes, I know.

01:51:34Remember that

01:51:35you have to think

01:51:36beyond

01:51:37I can not

01:51:38imagine

01:51:39a place

01:51:40in the final

01:51:41of Torche de Blo.

01:51:42Are you?

01:51:43Are you going to put

01:51:44our pressure?

01:51:45Yes, yes, yes.

01:51:46So remember,

01:51:47remember,

01:51:48the more you fill

01:51:49your pot,

01:51:50the later.

01:51:51Thank you.

01:51:52Are we?

01:51:53We are clear.

01:51:54With everything,

01:51:55my child,

01:51:56that.

01:51:57Thank you.

01:51:58Then I quickly

01:51:59run,

01:52:00I take another pot

01:52:01also

01:52:02from the fast pressure

01:52:03pot

01:52:04and I take out half

01:52:05and with that,

01:52:06wow,

01:52:07I went for a dish,

01:52:08to 100%

01:52:09of the chefs,

01:52:10I make a tomato salad

01:52:11that I was going to do

01:52:12now,

01:52:13but I put the avocado

01:52:14and I do

01:52:15like this type

01:52:16of fresh salad.

01:52:17I need to start

01:52:18to plant

01:52:19where it goes,

01:52:20the question

01:52:21of planting,

01:52:22my God.

01:52:31I need to start

01:52:32to plant

01:52:33where it goes,

01:52:34the question

01:52:35of planting,

01:52:36my God.

01:52:37So that you have

01:52:38the soup,

01:52:39the crispness

01:52:40that the toast

01:52:41is going to give you

01:52:42and the salad,

01:52:43the freshness.

01:52:44Then the magic powder

01:52:45of the child,

01:52:46but.

01:52:47With that.

01:52:48I am completely

01:52:49sure

01:52:50that the magic powders

01:52:51of which the child

01:52:52speaks

01:52:53is a seasoning

01:52:54like I have

01:52:55mine.

01:52:56A few

01:52:57out there.

01:52:58I am like

01:52:59in a moment

01:53:00like crisis

01:53:01because

01:53:02the sancocho

01:53:03I see

01:53:04like it still

01:53:05does not sound

01:53:06the pot

01:53:06of pressure.

01:53:07Then I say

01:53:08wait the time.

01:53:09I run

01:53:10with my pot

01:53:11of pressure

01:53:12I open it

01:53:13and I was

01:53:14perfect.

01:53:15That soup

01:53:16looks very good.

01:53:17My love

01:53:18this is

01:53:19delicious.

01:53:20It looks very good.

01:53:21The original idea

01:53:22of my plating

01:53:23is to chop

01:53:24everything

01:53:25very small

01:53:26my

01:53:27meat

01:53:28all

01:53:29that everything

01:53:30is perfect

01:53:31thing that when

01:53:32I serve it

01:53:33on the plate

01:53:34strain it well.

01:53:35Child,

01:53:36how much?

01:53:37One hour!

01:53:48How much?

01:53:49If this last comes out

01:53:51that's six.

01:53:52And they give him three to the chefs,

01:53:54three to the gastronic critics.

01:53:56It is very common

01:53:58to accompany

01:53:59the sancocho

01:54:00with toast,

01:54:01with rice

01:54:02and with an avocado salad.

01:54:05The seasoning

01:54:06It's in nega.

01:54:07Exactly.

01:54:08¿Dónde está el arroz?

01:54:10En vez de hacer el arroz, lo voy a presentar con unos tostones.

01:54:13Ah, mira ya. Ahí está. Bien.

01:54:17Esto está para chuparse los dedos.

01:54:20Todo está como en su punto.

01:54:22Niño, un minuto.

01:54:30Los tostones me quedaron bien.

01:54:32Pude freírlo, me quedó rico.

01:54:34Un sancocho excepcional, cremoso.

01:54:37Me encantó en verdad lo que hice.

01:54:3910, 9, 8, 7, 6, 5, 4, 3, 2, 1.

01:54:51¡A servir, niño!

01:54:54Faltó el arrocito y el con con.

01:54:57Vas a llevar primero tu plato a los críticos gastronómicos, ¿ok?

01:55:01Y luego a los jueces.

01:55:03Mi plato lo trato de poner lo más limpio posible, lo más bonito.

01:55:07¡Buena suerte! ¡Derechito!

01:55:12Quiero una emplatada bonita.

01:55:14Quiero lucirme porque ya estamos a un paso de la final.

01:55:19Esto quedó divino.

01:55:22Soy virgo, soy muy perfeccionista,

01:55:24entonces quiero llevar lo mejor de mí.

01:55:28¡Guau! Cuando abro esa puerta...

01:55:39¡Hola! ¡Hola!

01:55:44Yo ni sabía si reírme, si llorar.

01:55:48Este es el número uno de estos chavos. ¡Qué malo ves, guau!

01:55:51¿Quién te iba a decir que tú ibas a estar aquí siempre?

01:55:55Yo vine a acompañarte.

01:55:57Yo creo que el niño está aquí con un propósito.

01:56:01Yo creo que no fue casualidad que él esté aquí.

01:56:04¡Mami!

01:56:06¡También está ahí!

01:56:10No, yo veo a mi hijo igual, bello, como si...

01:56:13Yo digo que eres un niño. Para mí eres como un niño.

01:56:17Bueno, ustedes más que nadie saben, este es un zancocho estilo dominicano,

01:56:22estilo niño, como yo se lo cocino alguna vez.

01:56:26Enseñado por él y por ella.

01:56:29¡Guau! Fue algo grande.

01:56:32Yo deseo de llorar, pero no quise llorar para no ponerlo triste.

01:56:36Me hice la fuerte.

01:56:38Tiene ñame, leche también, pollo, que es un pollo criollo de acá.

01:56:45Veo a mi mamá. Me conmovió.

01:56:48Yo estar pensando en ella tanto hoy,

01:56:51y ella estar ahí recibiendo mi comida, es como que ¡guau!

01:56:55Mami casi nunca come.

01:56:57¡Ay, no la voy a comer!

01:56:59Yo no lo puedo creer.

01:57:02Pero ustedes no me dijeron, pero que calladita se lo te dieron.

01:57:05Yo que te dije hoy que estaba allá en Santo Domingo.

01:57:07Ajá, usted me engañó.

01:57:09Porque si hay alguien que ve Toche VIP, es este caballero.

01:57:13Toda mi familia, te dejo un chat.

01:57:15El que ha comenzado a darle ese seguimiento, ese apoyo,

01:57:21yo entiendo que he sido yo. Está excelente.

01:57:24Este sancocho está hecho para comerse y lamerse los dedos.

01:57:30Yo lo hago con calabaza, así que yo hago los sancochos, todo.

01:57:34Yo no uso salsa.

01:57:35Para mí, la esposa mía era que hacía el mejor sancocho del mundo.

01:57:38Pero después de este, hay que ver.

01:57:42Vamos a hacer una apuesta.

01:57:45El espesor del sancocho, y cuando lo probé, estaba rico.

01:57:50Para mí, el sancocho estaba riquísimo.

01:57:53Qué bendición tenerlo y que yo lo pueda cocinar.

01:57:56Pero se dan cuenta cómo está de delicado el sancocho,

01:58:00cómo ya Toche VIP me ha llevado como a otro nivel,

01:58:04más suave, como una crema que se están tomando.

01:58:07Tiene todos los sabores del sancocho,

01:58:09pero ahora esto se pasa por un colador.

01:58:13Los pedacitos de carne son chiquitos para que te quepan en la boca.

01:58:18No los trozos, no se usa hueso.

01:58:20El hueso es para el sabor.

01:58:22Todas esas cosas las aprendí aquí en el show.

01:58:25Bueno, ya mi familia quedó muy complacida.

01:58:28Les encantó y parece que fue de verdad porque se lo están comiendo todo.

01:58:32Bueno, ahora vengan a presentar el plato de los chefs.

01:58:36Me sentí muy contento porque el niño, en lo que se propone,

01:58:42lo hace bien, se entrega 100%.

01:58:45Y por eso está aquí en este momento.

01:58:48Vamos por aquí.

01:58:50Ahora sí.

01:58:51Es que viene lo bueno.

01:58:53Hola.

01:58:54Nada más.

01:58:55Hola.

01:58:56Los prodigios.

01:58:58Estar aquí.

01:59:00Señora, ¿cómo son ustedes?

01:59:02Bien, gracias.

01:59:03Hermosas.

01:59:04Hermosas.

01:59:05Gracias.

01:59:06Bienvenidos.

01:59:07Qué hermosos ustedes también, señor.

01:59:09Gracias, gracias.

01:59:10Madre de mi vida.

01:59:11Puro dominicana.

01:59:12Tony y Joey.

01:59:14Preséntanos, por favor, esta bella gente, por favor, carnal.

01:59:17Bueno, te cuento que aquí está mi querida madre, Agustina,

01:59:19que siempre le menciono.

01:59:20Claro.

01:59:21Y estaba cocinando, estaba pensando en ella,

01:59:23y cuando entró al cuarto yo que dije, esto es mentira.

01:59:27Y él es mi primo.

01:59:29También es el abogado de la familia.

01:59:32Mi hombre como que dice de confianza,

01:59:34pero aparte es como si fuera un hermanito.

01:59:36Y no conoce, imagínate, nos criamos juntos.

01:59:39Y también está mi prima, Isabel, que desde cuando yo era niño,

01:59:43nos criamos juntos.

01:59:44Y esa otra es mi hermana adoptiva,

01:59:46que la conozco de que yo tenía con unos 14, 15 años.

01:59:50No podemos decir la edad porque quedamos revelados.

01:59:52OK.

01:59:54Tienen buena vibra, los tres, muy bueno, buena persona.

01:59:59Me siento feliz, contentísimo de poder presentar este sancocho

02:00:03con mi familia.

02:00:05Cuéntanos el nombre de este platillo, por favor.

02:00:07Bueno, sancocho, la familia.

02:00:16Porque siento que un sancocho, cuando tú lo haces,

02:00:19especialmente en nuestros países, República Dominicana,

02:00:23también en Colombia, y en todos los países, hasta en España,

02:00:26le dicen sancocho.

02:00:27Sí.

02:00:28Yo creo que el sancocho es representativo.

02:00:30Yo dije, bueno, creo, ojalá, en el nombre de Dios,

02:00:33que me dé el tiempo para hacerlo.

02:00:35Y gracias a Dios me dio.

02:00:37Espero que lo disfruten.

02:00:39Está con carne de vaca, carne de cerdo.

02:00:44También tiene pollo, ave.

02:00:46Entonces todo eso, primero se sazona bien para que coja todo

02:00:50ese gusto la carne y se pone a cocinar aparte.

02:00:53Tiene también yuca.

02:00:57No hay siete carnes.

02:00:58Nosotros tenemos uno muy especial de siete carnes,

02:01:00pero nada más habían tres de otras carnes.

02:01:02Pero cuando dices siete carnes, ¿te refieres a siete animales

02:01:06diferentes o siete cortes de carne diferente?

02:01:09Sí, tiene siete clases de carne diferente.

02:01:11¿Pero de diferentes animales o de la misma?

02:01:13No, diferentes animales.

02:01:14Ají.

02:01:15Tiene chivo, tiene vaca, tiene longaniza, tiene gallina,

02:01:20tiene pollo, el cerdo.

02:01:22Así.

02:01:23Siete carnes diferentes.

02:01:24Siete carnes.

02:01:25Le dije que en Santo Domingo existe un sancocho que le

02:01:28llamamos el de las siete carnes, pero yo estoy en Colombia

02:01:32y el que preparé tiene tres carnes, un trifásico.

02:01:36Mi niño, como siempre lo ha caracterizado aquí al chamaco,

02:01:39yo le llamo el chamaco prodigio.

02:01:41Ya mexicanizado.

02:01:44El sazón no es tu debilidad.

02:01:49Gracias a Dios he visto ese reconocimiento del sazón

02:01:54de mi niño.

02:01:55Yo te voy a decir una cosa.

02:01:57Sabor, estrellita en la frente.

02:02:00Sí.

02:02:01Sabor.

02:02:02Wow.

02:02:03Wow.

02:02:04Sabor increíble.

02:02:05Ahora.

02:02:06Aguanta, aguanta.

02:02:09Yo siento que pudo haberse limpiado un poco más de grasa,

02:02:14porque sí lo estoy sintiendo algo grasoso.

02:02:16Yo vi que todo estaba bien, la coloración, el espesor,

02:02:20los ingredientes que él puso ahí, todo había un balance.

02:02:23Los cortes de la carne aquí sí están bastante,

02:02:26bastante buenos de acuerdo a esta ensaladita,

02:02:29que creo que fue un gran toque para cortar con esta grasa.

02:02:32Imagínate, yo que me demoré en cortar todo,

02:02:35las piececitas, que colé todo coladito,

02:02:39me aseguré que todo estuviera batido, que no tuviera grasa.

02:02:42Bueno, el niño se ha caracterizado siempre por tener mucho sabor

02:02:46y toda la comunidad dominicana que ve este programa

02:02:48tiene un gran representante aquí.

02:02:51Yo como dominicana, también paisana,

02:02:54siento los sabores de mi tierra aquí en este Sancocho trifásico,

02:02:58perdón, porque es el de siete carnes de nosotros.

02:03:00Ellos dijeron eso, el sabor estaba riquísimo.

02:03:04Si me hubiera gustado, niño, tema de los cortes,

02:03:07una forma de montar tu Sancocho en un plato

02:03:10y poner todos los víveres o las raíces cortaditas

02:03:14de la misma asimetría, de la misma forma,

02:03:16simplemente para que lo tomes en cuenta.

02:03:19Si los sabores están como siempre te caracterizan,

02:03:22el tema del tostón también tiene buena terminación,

02:03:26así que toma en cuenta esa parte,

02:03:28porque no hay nada más rico que tomarse un caldo limpio,

02:03:31un caldo clarificadito y es mucho más delicado.

02:03:35Gracias.

02:03:36Gracias.

02:03:37Para mí, el Sancocho estaba riquísimo,

02:03:41pero de que tenía grasa.

02:03:43Yo sabía que él cocinaba bueno,

02:03:45pero el talento que ha demostrado en el arte culinario

02:03:49ha sido espectacular.

02:03:51Bueno, me siento respaldado por mi familia,

02:03:53porque pase lo que pase, ellos van a estar ahí apoyándome.

02:03:57Yo te daría un consejo para la siguiente.

02:04:00La valla de la pimienta, importantísimo,

02:04:05quitárselas o lo puedes poner en una gaza,

02:04:09porque tú te muerdes esto y se fue el sabor

02:04:12de absolutamente todo.

02:04:14Entonces, esto es un detalle que parece tonto,

02:04:16pero esta cosita chiquita es como los perfumes buenos.

02:04:19Sí.

02:04:20Poquito y da muchísimo.

02:04:22Entonces, ya captamos que uno de los polvos mágicos

02:04:25es esta pimienta.

02:04:27¿OK?

02:04:28Son mis comentarios, mi querido niño.

02:04:30Muchas gracias.

02:04:31Pueden retirarse.

02:04:33Como dicen, ya tú sabes.

02:04:35Ya tú sabes.

02:04:36Vamos allá.

02:04:37Vamos allá.

02:04:38Vamos allá.

02:04:39Gracias.

02:04:40Me siento muy feliz, muy contento,

02:04:43pero bueno, los jueces son los que tienen que tomar

02:04:47la decisión si yo paso a la gran final.

02:04:51Pero el tiempo, pero bueno.

02:04:53El niño prodigio se va a llevar el premio.

02:04:56Un beso y bendiciones.

02:05:01Bueno, chicos, la verdad es que vi como que dejaron

02:05:04mucho que desear los muchachos.

02:05:06Creo que trabajaron muy tosco.

02:05:08Sí.

02:05:09Me imagino que tal vez estarán nerviosísimos.

02:05:11Y eso influyó.

02:05:12Y también todo el tema de salir de su entorno,

02:05:14de lo que están acostumbrados, de las cocinas de estos chefs.

02:05:17Siento que me va bien, más no una cosa de loco

02:05:20ni una cosa espectacular.

02:05:22Entonces, siento que la cosa va a estar ahí complicada.

02:05:25Los que presentaron carnes, sobre todo,

02:05:27alguna proteína, como que no les importó el corte.

02:05:32A estas alturas, presentar platos con esa diversidad

02:05:36de cortes, pues es un poco extraño.

02:05:38Creo que los 10 minutos que tuve enrollándome estos dedos

02:05:41me jugó en contra para poder echar esos cortes perfectos.

02:05:44Me preocupa un poco el tema de los cuadritos de pollo,

02:05:47pero fueron muchísimos más los aciertos que tuve con los chefs.

02:05:50Yo estoy que no lo puedo creer que después de tanto,

02:05:55tanto tiempo que se han matado, se han puesto una santa friega

02:06:00para llegar a este punto, que hayan presentado

02:06:06lo que presentaron en buena onda para ganarse un cupo a la final.

02:06:11Yo lo único que le pido a Dios es que, de verdad,

02:06:14este plato me lleve a la final.

02:06:17Para mi gusto, lo que les pasó es que pensan en un plato familiar,

02:06:21y como entendieron, yo me imagino familiar,

02:06:25como que lo presento de forma casera, pero no, no.

02:06:27Que a estas alturas, parece ser que ha fallado hoy un poquito el detalle.

02:06:33Podríamos decir que tenemos ya a...

02:06:36Un finalista.

02:06:38El primero o primera...

02:06:40Semifinalista.

02:06:41Finalista.

02:06:42Finalista, ya, claro.

02:06:43Estoy de acuerdo totalmente.

02:06:44De acuerdísimo.

02:06:45Vamos allá.

02:06:46Vamos a contarle.

02:06:47Vamos a decir.

02:06:48Vamos a contarle.

02:06:49Primer finalista.

02:06:50Vamos allá.

02:06:51Veo a todas las familias de mis compañeros,

02:06:53y en verdad, todos son merecedores de ser finalistas.

02:06:58Chicos, estamos a un pasito de la gran final.

02:07:01Y por supuesto, teníamos que volver a traer a sus familias

02:07:05para que les dieran ánimo,

02:07:07y se recargaron un poquito de todo ese amor que tienen para ustedes

02:07:11antes de esta gran decisión.

02:07:13Tener a la familia con nosotros en este momento

02:07:16en donde todos estamos tan nerviosos,

02:07:19pero al mismo tiempo tan emocionales,

02:07:22es increíble.

02:07:25Bueno, chicos, la verdad es que esperábamos mucho más de ustedes.

02:07:29Con todo el tema de la delicadeza,

02:07:31la sutileza del plato,

02:07:34cuidar los pequeños detalles.

02:07:38Lo que sí estuvo presente fue el sabor.

02:07:42Sí se sintió el sabor de cada uno de ustedes.

02:07:44¿OK?

02:07:46Creo que dimos lo mejor de nosotros,

02:07:48y un comentario así en la semifinal,

02:07:51eso sí lo sentí muy feo.

02:07:54A veces las prisas nos comen en una cocina,

02:07:58y aunque tengamos mucha prisa,

02:08:00es importante siempre cuidar cada elemento de nuestra preparación.

02:08:05Sentimos ahí el tirón de orejas

02:08:08de que ya no podemos volver a equivocarnos más.

02:08:11Hoy ganaron todos por tener a la familia aquí,

02:08:16porque puedan presumir ya sus músculos cocinísticos que traen.

02:08:21Hace mucho no veía esta fila para escuchar el veredicto tan larga,

02:08:24llena de tantas personas,

02:08:26y hoy de nuestras familias.

02:08:28En el reto siguiente,

02:08:30no nomás seremos nosotros

02:08:33a quien le tienen que cocinar,

02:08:37sino a otros tres chefs más.

02:08:43Que Chef Toño nos lo diga con anticipación,

02:08:45sí me deja prepararme,

02:08:46pero también me deja con muchas ansias.

02:08:49Entonces, ¿listos?

02:08:51Con mucho ánimo, chamacos.

02:08:53Porque yo sé,

02:08:54nosotros sabemos que ustedes pueden.

02:08:58Ya esto se trata de llegar a la final,

02:09:01y hay que ponernos más duros con nosotros.

02:09:04Pues llegó el momento cuchi-cuchi.

02:09:07Hemos decidido que el primer finalista de Top Chef VIP es...

02:09:25Hemos decidido que el primer finalista de Top Chef VIP es...

02:09:36Tita, venga.

02:09:38Ya.

02:09:39Aquí está mi padre pegándome pellizco por detrás.

02:09:41Mi mujer me va a partir las manos de los nervios.

02:09:43Por favor, suéltalo ya.

02:09:55Llegó el momento tan esperado.

02:09:57¿Quién va a ser el primer finalista?

02:09:59Espero ser yo.

02:10:02La verdad es que creo que tengo altas posibilidades

02:10:04de llevarme ese primer cupo a la final.

02:10:14Eres tú, Patty.

02:10:16¡Sí!

02:10:23¡Ay, qué felicidad!

02:10:24Yo, yo, yo, yo, yo, yo, yo, yo, yo, yo.

02:10:26¡Hostia, qué emoción!

02:10:28¡Lograste ese lugar para la final!

02:10:30¡Felicitaciones!

02:10:34¡Sí, Christmas!

02:10:35Eres la primera finalista de Top Chef VIP,

02:10:38tercera temporada.

02:10:40Gracias, público. Gracias, universo.

02:10:42Gracias a todos.

02:10:47¡Ay!

02:10:52¡Patty, hasta Brunito te está felicitando!

02:10:54¡Sí!

02:10:55¿Cómo te sientes?

02:10:56¡Ay, déjame que pueda respirar!

02:10:58Hasta Brunito festejó, ¿viste?

02:11:00¡Sí, claro!

02:11:02¡Ay, me has encantado!

02:11:04Ha sido una temporada increíble

02:11:06y todos son merecedores de lo mejor.

02:11:08Y en este momento, pues,

02:11:10lo único que puedo decir es gracias, gracias.

02:11:12Voy a la final y allá nos vemos.

02:11:14Y de todas formas, todos son ganadores.

02:11:16De corazón, felicidades a todos por ese gran esfuerzo.

02:11:19Gracias, gracias.

02:11:21¡Pasamos a la final, Bruno!

02:11:23¡Pasamos!

02:11:25¡Primera finalista!

02:11:27¡Primera finalista, Brunito!

02:11:29Después de todo ese recorrido,

02:11:32lograste ser la primera finalista

02:11:34de esta temporada de Top Chef VIP.

02:11:36¡Sí, sí!

02:11:38Estoy muy, muy emocionada.

02:11:40De verdad, muy.

02:11:41Mira, traigo aquí nudo en la garganta,

02:11:43porque he llorado tanto ahorita

02:11:45que el primer regalo me llegó con mi familia

02:11:47y ahorita esto otro me siento muy bendecida

02:11:49y muy afortunada.

02:11:51Y gracias, es lo único que puedo decirles.

02:11:53Muchas gracias.

02:11:55¡Ay!

02:11:59No soy yo, pero estoy muy feliz por Patty.

02:12:02El domingo sabremos

02:12:04quiénes son los tres afortunados

02:12:06que continuarán en esta carrera

02:12:08por los 200 mil dólares y el título de Top Chef VIP.

02:12:11La verdad es que yo llegué a Top Chef VIP

02:12:14listo para que me pongan la que me pongan.

02:12:16Ahora sí que la canción que me pongan,

02:12:19yo la canto.

02:12:21¡Chicos!

02:12:22Pueden ir a descansar, que se lo merecen.

02:12:25Aprovechen a sus familias.

02:12:27Aprovechen que los tienen aquí cerquita.

02:12:29Por favor, descansen mucho.

02:12:31¡Feliz noche!

02:12:32Y nos vemos el domingo nuevamente.

02:12:34¡Gracias, gracias!

02:12:36¡Al público también!

02:12:38No pasa nada.

02:12:40Hoy no he llegado a la final, pero mañana...

02:12:46Nosotros nos despedimos por hoy.

02:12:48El domingo continuaremos en la segunda jornada

02:12:50de esta gran semifinal

02:12:52en la que conoceremos al resto de los finalistas

02:12:55que se disputarán el título de Top Chef VIP.

02:12:58Demos la bienvenida a nuestros tres chefs invitados.

02:13:02Vamos a conocer quiénes serán los finalistas

02:13:04de Top Chef VIP.

02:13:06Queremos platillos de fusión, no de confusión.

02:13:09Hoy la tenemos difícil.

02:13:11Ve con cuidado con el café.

02:13:12No se lo dejes todo a los astros.

02:13:14El tiempo se está acabando.

02:13:16El color es muy plano.

02:13:17Para mí esto no tiene identidad.

02:13:19Es más el sabor que la técnica.

02:13:20Hubo muchas fallas.

02:13:22El segundo finalista es...

02:13:24El tercer finalista es...

02:13:26El cuarto finalista es...

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