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00:00Tonight, the Maple Syrup Brunch Challenge
00:03sends Bailey into Last Chance Kitchen.
00:05Now she has to fight against Mimi
00:07and newcomer Canadian chef Sam.
00:09Redemption story right here, baby.
00:12With both impressing in the last challenge,
00:14who will stay in the competition,
00:16and who will be out for good?
00:17You're just a beam of positivity over there.
00:19I'm loving it.
00:20This is Last Chance Kitchen,
00:21presented by BMW, the ultimate driving machine.
00:31After being eliminated,
00:32I felt like I truly hit a rock bottom.
00:37It's crazy, too, because I watch a lot of Top Chef,
00:41and there's moments where you see people do things,
00:43and you're like, why are you doing that?
00:46And that's what I felt like I was saying to myself.
00:49I was like, why are you doing a tart?
00:51The second challenge for Danielle Ballou.
00:53When it comes to dessert,
00:54you want that to give you a little bit more love
00:59than what we got.
01:01Coming into this competition,
01:03I felt a little behind some of the other chefs.
01:06My goal is to become exec chef.
01:09I need to turn this around in order to spring back up.
01:19I see three chefs.
01:22Only one of them I know, and that's Mimi.
01:25Tom, I didn't know you had this little side gang
01:28going on over here in Last Chance Kitchen.
01:31Hey, Bailey.
01:32Welcome to Last Chance Kitchen.
01:34How's it going?
01:35It's going.
01:36Bailey!
01:37Bailey and I have the Bad Girls Club.
01:39There's only two members.
01:40It's just us.
01:41Maybe some new faces, huh?
01:43Hi.
01:44Hello.
01:45This is Sam.
01:46Hey, Sam.
01:47Where are you from?
01:48Ottawa, Ontario.
01:49Cool.
01:50So this season, I invited a few Canadian chefs
01:53to start out in Last Chance Kitchen.
01:55So we had Sam and then Ying.
01:57Hi.
01:58But it didn't work out for Ying.
02:01But Sam actually won the challenge.
02:03Okay.
02:04Mimi came in second.
02:06And here you are.
02:08Sam, I don't know him, what kind of food he cooks.
02:11Being Canadian, he makes me nervous.
02:14I don't know what I'm up against.
02:16So in this week's elimination challenge,
02:18the chefs were tasked with creating
02:20a seven-course brunch feast.
02:22Every dish had to feature a Canadian culinary staple,
02:25maple syrup.
02:27Overall, I was impressed with a lot of dishes
02:29that were served during the challenge.
02:31Bailey was on the losing team.
02:33And the big problem with the dish,
02:34besides being a little underbaked,
02:35was there was very little maple syrup that we detected.
02:38I was hoping so much when I saw that tart,
02:40I was just going to get punched with some maple.
02:43I was disappointed to not.
02:45For tonight's Last Chance Kitchen,
02:47I want to celebrate another ingredient
02:49that is beloved by most of Canada,
02:51all of Canada, probably,
02:53and I think some of us south of the border as well.
02:57Okay.
03:09Canadian bacon, also known here as pea meal bacon.
03:13In American, we call it Canadian bacon,
03:15but here they drop the Canadian,
03:17they call it pea meal or back bacon.
03:19I understand Canadian bacon to be
03:21those round sh-tty ham pieces on Eggs Benedict.
03:26I don't know nothing about this bacon.
03:28Obviously, back in the States,
03:29we have that floppy bacon that comes from the belly
03:32that we cure.
03:33This is more just of the loin.
03:35It also is not very cured.
03:36It's pretty raw.
03:38Has anybody worked with this before?
03:39I've made it at the restaurant.
03:41I have had this before, yes.
03:42You've had it before.
03:43I'm not particularly familiar with pea meal bacon.
03:46I've had it once in Toronto in a sandwich.
03:48I'm actually the worst Canadian
03:49in terms of, like, what Canadians are known for.
03:54Oh, I had enough brunch.
03:57Me too, Tom.
03:58So your challenge tonight
03:59is to make a composed, elevated entree,
04:03you know, for dinner service.
04:05I'm a little stressed out.
04:07An elevated dinner dish,
04:08an ingredient I've never worked with.
04:10I really don't know what I'm going to do
04:12with this Canadian bacon.
04:14I'm going to put 30 minutes on the clock,
04:17and the sap is running,
04:19so your time starts now.
04:31All right, let's f***ing do this.
04:33How the heck am I going to elevate this stacked bacon?
04:35That's normally put in a sandwich.
04:37Definitely a step up from my last challenge.
04:39I'm kind of stumped.
04:40I don't really want to do, you know, a big piece of it,
04:43especially cook time and getting that right.
04:46I'm looking at the clock, and I'm like,
04:48you know what, let's make a really tasty sandwich,
04:51more like an entree style.
04:54All right, butter.
04:55Usually they just serve the sandwich as is.
04:58On the side, I'll do my own twist
05:00on a glazed carrot, use some spices.
05:02Sam, how you feeling over there?
05:03Time moves quick, yeah?
05:05Yeah, not too bad.
05:06With 30 minutes on the clock,
05:07an ingredient I've never worked with,
05:09I'm going to lean into things that I like,
05:11and I'm going to be doing a play on a schnitzel.
05:13I'm excited to serve Tom a traditional German dish,
05:16the Canadian way.
05:17I still have PTSD right now from pork.
05:20Ah!
05:21Sorry, I'm working sloppy right now.
05:24Our pork loin, and it's completely dry and overcooked.
05:27Right now I'm going to work on a quick chutney.
05:3125 minutes, guys.
05:3325.
05:34First idea that pops into mind is to grill the pork.
05:40Hit it with some pimenton.
05:41Pimenton is smoked paprika from Spain that is incredible.
05:47All right, let's think about this for a second.
05:49I'm leaning Italian with this.
05:51I am choosing to make a butternut squash agrodolce.
05:54Agro means sour, and dolce, sweet in Italian.
05:5922 minutes, chefs.
06:00I don't know about you guys, but I'm really happy
06:02that I worked out with a trainer before I came
06:05so I could just sprint back and forth across this kitchen.
06:08What the f***?
06:10You can do this!
06:11Thank you, that's nice.
06:13What am I doing here?
06:14Something that's traditional in German culture
06:16is a curry ketchup.
06:18It would be really great if I took mayo
06:20and mixed that with a little bit of curry
06:22just to add that element into the dish.
06:24I'm so anxious.
06:26Spoon something?
06:28Okay.
06:3017 minutes.
06:31Onto the next component is making the sauce for the sandwich,
06:35like a chili aioli.
06:37Maple syrup, beautiful.
06:39A little bit of maple to give me that edge,
06:41you know, really represent Canada.
06:4315 minutes left, chefs.
06:45Halfway, let's go.
06:48Maple syrup.
06:50Although I went out on a maple challenge,
06:52I am here for redemption.
06:55Maple syrup.
06:56A little maple, pork, sounds like a good time to me.
06:59So I got maple syrup up here if you want some.
07:01You got some?
07:02Yeah, yeah, got some over here.
07:03Can I have my maple?
07:04Yep, right there.
07:05Chef Mimi, what are you going to be doing with your pork?
07:08I'm going to lightly bread it and fry it.
07:12When you throw something in the fryer, some magic can happen.
07:14It's kind of like a Hail Mary pass.
07:16Like, it should be okay.
07:17Pork redemption story right here, baby.
07:2010 minutes.
07:21I need some sort of texture on that sandwich
07:24or else it's just going to be way too plain Jane, so.
07:27I'm thinking definitely some charred peppers.
07:29Charred peppers in a pan, you can't really go wrong.
07:33Seven minutes left, guys.
07:35Hurry up.
07:37Hi, Tom.
07:38What are you making there?
07:39I just got a little jus going,
07:40and I have a little squash agrodolce,
07:43and I got to go check on my pork chop.
07:45Pork loin, you know what I'm saying.
07:47Okay.
07:49Hey, Chef.
07:50What are you up to?
07:51I'm going to do pork sandwich with some sauteed peppers
07:54and maple chili aioli,
07:55some maple glazed carrots with cumin
07:57to slice the pork really thin.
07:58You guys have a little bit of butter and maple
08:00and a little bit more chili.
08:01Okay.
08:02Like all good head chefs, Tom has a good porker face.
08:06He's probably thinking, oh, this guy's making a sandwich,
08:08but I know it's going to be different,
08:09and it's going to be something that he's never had.
08:11Hello again, Chef.
08:12Hi, Mimi.
08:13What are you doing here?
08:14I've made a quick little chutney.
08:16Got a curry aioli that's floating around somewhere.
08:19Okay.
08:20And then I'm frying that bacon.
08:22That's what we're doing over here.
08:25Okay.
08:27Chef's got five minutes left.
08:28Actually, 4.30.
08:304.30.
08:315.00 sounds good.
08:32Make sure you finish your dish on time.
08:34Don't do what I did.
08:36You're just a beam of positivity over there.
08:38I'm loving it.
08:40When in doubt, more butter.
08:43Do you cook Italian food, too?
08:49I managed to burn two pieces of bread.
08:51It's like cooking 101.
08:53Grab another two slices, put them on the grill.
08:56The one thing that's tripped me up
08:57is just the pressure and the tension.
08:59It's a completely different pace than cooking back home.
09:02I'm sweating like a waterfall.
09:04I have beautiful grill marks on this pork.
09:08I hit it with some more olive oil,
09:10and I put it in the wood-fire oven
09:12so it can get a little bit more crust.
09:17Thank God.
09:18It looks great.
09:25Hey, y'all, if you're not plating soon,
09:27it's about that time.
09:29I'm just plating my dish right now.
09:31Building a sandwich, it can't be sloppy.
09:33Stuff can't be falling out the sides.
09:35Two minutes, chefs, two minutes.
09:37Honestly, this dish is looking really good.
09:39It looks like a dish that I want to eat.
09:42Piece of pork.
09:43I don't have a no-s*** moment in this cook.
09:46Like, is this real?
09:48One minute.
09:49One minute.
09:50My only worry is that some of the breading is falling off,
09:53but other than that, it's juicy.
09:55It was cooked perfectly.
09:56The mayo's great. The salad's great.
09:593, 2, 1.
10:02Time's up.
10:03More waterfalls.
10:08Okay, chefs, bring up your dishes.
10:17Mimi, what did you make for me?
10:19I play on, like, a schnitzel, quick curry aioli,
10:21and then to brighten it up, a nice watercress out on top,
10:24and then a plum chutney.
10:26Great.
10:28Good move doing a breaded cutlet.
10:31Sam, what did you make?
10:32Pork sandwich with a maple chili aioli,
10:34sautéed peppers, and some glazed carrots and maple cumin
10:38with some fresh herbs on there.
10:40So why did you decide to do a sandwich?
10:42I wanted to try and do something different you'd find in Toronto
10:45than the classic one.
10:46A little bit more of an elevated veg with it.
10:51Bailey, what did you make?
10:52I took the peameal and put a little pimenton on there
10:55and then got it on the grill.
10:56Paired that with a little dilly yogurt,
10:58and then I made a squash agrodolce
11:00with a little bit of maple syrup just because, you know.
11:03Just because.
11:04Just because, you know.
11:09Okay.
11:16These are all good.
11:17Mimi, I think the chutney's really nice,
11:19kind of sweet and sour.
11:20It works really well with the pork.
11:22The salad's beautifully dressed,
11:23and the curry actually brings it together nicely.
11:25The crust could have been a little crispier.
11:28Sam, I got to say that, you know,
11:30a lot of times when you get sandwiches,
11:32it's like people don't pay attention
11:33to so much of the cooking of the piece of protein.
11:36This is beautifully cooked.
11:37Definitely the spice comes through on the aioli,
11:40and the carrots are beautiful.
11:41It's a really nice little side dish for this,
11:43and I think that's what elevates this dish,
11:45is having that side there.
11:46The bread's a little over-toasted in some areas.
11:49Bailey, the flavor on the pork is really, really good.
11:52The maple definitely comes through
11:54because there's a little sweetness.
11:56I like the dill.
11:57It really works with this.
11:59All three are good dishes.
12:03Hmm.
12:05My favorite of the three.
12:06Everything just kind of makes sense.
12:08The dish works really, really well.
12:10Tons of flavor.
12:11The winner is...
12:15Bailey.
12:18Good job.
12:19Give me a hug.
12:22I got first place.
12:24I am feeling pretty bubbly, pretty thrilled.
12:28Cooking the food I love.
12:30This is a killer moment for me.
12:32There's a lot of work here in 30 minutes,
12:34and not a single mistake,
12:36and everything is just really flavorful, really nice.
12:42Okay.
12:43Only one more chef to move on,
12:45and one chef will be going home.
12:52Mimi.
12:55You can exit the kitchen.
12:58I liked the dish, but you think of a pork cutlet,
13:00and you want that crispy outside,
13:02and it didn't happen here.
13:03Yeah.
13:04Thank you so much.
13:05Thank you again, chef.
13:06Yeah, thanks.
13:07Bring it in. Bring it in.
13:08No.
13:09Keep going.
13:10Yeah.
13:11I wanted to go way further here,
13:13but I never thought in my wildest dreams
13:15that I would be here on Top Chef.
13:17I'm just incredibly grateful for this experience.
13:21Can I do it?
13:22Oh, good job.
13:23Valley, I think you get this back.
13:25I do?
13:26Well, just for now, man.
13:28You get a chef's coat back.
13:29You're back in.
13:30You're back in here.
13:31Get that back on now.
13:33But these are really nice dishes.
13:35Thanks, chef.
13:36I'll see you next week.
13:37Awesome. Cheers.
13:38Good job.
13:40There's a mixed bag of thoughts in my head.
13:44There's many more challenges to come
13:46going against the caliber of chefs
13:48that are on this competition.
13:49What's your name?
13:50Ying.
13:51Ying, where are you from?
13:52Vancouver.
13:53I accomplished a lot today.
13:55I'm trying to show off that I can be resilient
13:57and also do it while being just like
13:59a ray of sunshine, too, you know?
14:01Hey, congratulations on being here.
14:03Seriously, though.
14:04Somebody told me the other day
14:05that there's less Top Chefs
14:06than people who've been in space.
14:08So you're one of those people.
14:10Wow.