Top Chef: Last Chance Kitchen Season 14 Episode 4
Top Chef: Last Chance Kitchen Season 14 Episode 4
Top Chef: Last Chance Kitchen Season 14 Episode 4
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00:00Previously on Top Chef...
00:03We want each of you to create a dish
00:05that is best served cold.
00:07Chef's on ice.
00:09Yay!
00:10Back to reality.
00:11Let's do it.
00:12Two torches better than one.
00:15Massimo is, like, earthquake.
00:18Ah, bro, it sucks, man.
00:20I don't usually have performance issues.
00:24Extra licorice flavor.
00:28Katjana's dish is intentionally made
00:30to be cold for the dish to work.
00:32The winner is Katjana.
00:35Congratulations, Katjana.
00:37I wanted to make things from the forest.
00:39My ice cream, it is really soft.
00:42Ice cream's getting set up.
00:44The cake is not made properly.
00:45There's no flavor in it.
00:47Anya, please pack your knives and go.
00:54Twelve chefs remain.
00:56Twelve chefs remain to compete
00:58in the ultimate culinary showdown.
01:00At stake for the winner,
01:01the largest prize package in Top Chef history.
01:05The grand prize of a quarter of a million dollars
01:08furnished by Saratoga Spring Water,
01:10the official water of Top Chef,
01:12Delta SkyMiles Diamond Medallion status,
01:14and $125,000 to spend on travel with Delta Airlines.
01:18A feature in Food & Wine magazine,
01:20an appearance at the Food & Wine Classic in Aspen,
01:23and for the first time ever,
01:24the winner of Top Chef
01:25will headline their own exclusive dinner
01:27at the historic James Beard House in New York.
01:30And the title of Top Chef.
01:51We're several weeks into this competition
01:52and we've got a long way to go.
01:54I'm always pushing myself to stay competitive.
01:57I'm a military brat, I was raised by soldiers.
01:59I train in the sport of boxing.
02:01I can do this.
02:05You gotta move your head,
02:06you gotta bob and weave a little bit.
02:13All right, what do we got going on today?
02:19This is actually really exciting.
02:21Yes, I love trivia!
02:23Weave mode activated.
02:24Oh, I love it.
02:25Oh, God.
02:26All right, chefs, so as you can see,
02:28we certainly changed up some things
02:29and I think we should just get right into it.
02:31Please welcome today's guest judge,
02:33a Canadian actor and Top Chef superfan,
02:37Michael Cera.
02:42Michael f***ing Cera.
02:43Superbad reminds me about the pursuit of girls
02:46and fake IDs and alcohol,
02:49and I think we're very similar.
02:55Hi.
02:56So just like you,
02:57Michael is no stranger to competing.
03:00Yeah, I was on Celebrity Jeopardy.
03:01My only goal really was to not lose the first episode
03:04and I did that, and then I lost.
03:06Oh.
03:08So Michael, you're not the only Jeopardy alum
03:10and Top Chef superfan joining us today.
03:12Please welcome Jeopardy champions, Amy Schneider
03:16and Matea Roach,
03:17who is the most successful Canadian to play the game.
03:20Welcome!
03:22My grandma loves this show.
03:23It does huge with grandmothers.
03:25Yeah, absolutely.
03:26How does it feel to be here?
03:27It feels amazing, yeah.
03:28I mean, I've been watching Top Chef
03:30ever since it was Top Scallops,
03:31so like, it's...
03:32Yes!
03:33All she does is scallops.
03:34For Christ's sake, come on.
03:35This is Top Chef, it's not Top Scallops.
03:38It's amazing.
03:40For today's Quickfire,
03:41we're going to play our own little trivia game
03:43that's going to determine your cook times.
03:45Oh.
03:47Okay.
03:53We have a total of 15 questions.
03:55If you get it right, your team gets a point.
03:57If you don't, the other two teams have a chance to buzz in.
04:00The team with the most correct answers
04:02will get 30 minutes to cook.
04:03The team that comes in second will get 20 minutes to cook.
04:07Okay, that's doable.
04:08And third place will get 15 minutes to cook with Quickfire.
04:14What can you get done in 15 minutes?
04:17Lovely.
04:18All right, so now you can split yourselves
04:20into three teams of four,
04:21stand behind the podiums, and put on the aprons.
04:24I'm going where Tristan's going.
04:26I want to be on Tristan's team.
04:27Tristan is like an encyclopedia of crazy facts.
04:31Tortang tulung, which is the Filipino omelette.
04:34I know there's a big Ukrainian population here.
04:36I mean, there were 60 starting NBA players in the Olympics.
04:39We're going to nail that.
04:41Oh, hell yeah.
04:42Massimo's aggressiveness will be perfect for a challenge
04:46where you have to slap a button a lot.
04:49Oh, we got a tower house. That's good.
04:54Your first question is going to come from Michael.
04:57Okay, chefs, what is one of the most
05:00suggestive vegetable emojis?
05:03Okay, agreed.
05:05The team with all dudes, here we are.
05:08Eggplant.
05:09Eggplant is correct.
05:10One point for the green team. Amy?
05:12What root can be a juice, an ale, or a person's hair color?
05:16Ooh, green team again. Quick on the buzzer.
05:19Ginger.
05:20That is correct.
05:23Two points for the green team.
05:25We have a strategy. Just tap the timer.
05:27I'm like, we're running away with this competition.
05:30What bivalve has a name that can also mean
05:33a type of ornamental edging?
05:35Skeleton.
05:36That's right. Very good.
05:38Shiso.
05:39Shiso is correct.
05:41Well done.
05:42My favorite herb, chili crisps.
05:44That's right.
05:45Panko.
05:46Very nice, green team.
05:48Nectarine.
05:49Very nice.
05:50Wow, you guys are good.
05:52I think there's a problem with our buzzer.
05:54Is ours working?
05:55If you want to test it, you can.
05:57There you go.
05:58You guys just aren't fast enough.
06:00Starting to see a pattern.
06:01They have Mr. Boxing Hands over there.
06:03I'm just going to hit the buzzer before the question's even done
06:06and then just take a wild guess.
06:08Bo Peep may have lost her sheep.
06:11Yellow team.
06:14All right.
06:15You can have it.
06:17Five, four, three, two, one.
06:20Okay, reset that.
06:22Bo Peep must have lost her sheep,
06:24but I guess I should have listened to the rest.
06:26Bo Peep may have lost her sheep,
06:28but what did Mary have?
06:31Green team.
06:32Lil' Ant.
06:33That's correct.
06:34Very nice.
06:35Good answer. Good answer.
06:38In Quebec, we don't talk about Bo or his peep.
06:41Y'all got 30 minutes to cook.
06:44Chefs, what fatty piece of protein also translates to bull in Spanish?
06:50Toro.
06:51Toro is correct.
06:52Toro, there it is.
06:55What is happening?
06:56Like, someone just needs to hit the button.
06:58Before one deep fries, it has to be...
07:01Oh, yellow.
07:02You got it. Hold on.
07:03You did?
07:04Battered?
07:05That is correct.
07:06Yes, yellow team on the board.
07:08Yeah, trust me.
07:09We're battling for 20 minutes,
07:11paying five minutes of a lifetime in this competition.
07:14Let's go.
07:16These pretzels are making me thirsty.
07:18These pretzels are making me thirsty.
07:19Very nice.
07:20Full answer.
07:21Full answer.
07:22Rice.
07:23That is correct.
07:24Very good.
07:25Two points now for the yellow team.
07:27Fennel.
07:28That is correct.
07:30Nicely done.
07:33Sandwich.
07:34Sandwich is correct.
07:35Very good.
07:36Yellow team's getting in it.
07:37So purple has three and yellow has three.
07:40Last question.
07:41Which dish shares its name with an all-star basketball player?
07:49Purple.
07:51Curry?
07:52That is correct.
07:53We got curry.
07:55Good job.
07:56Green team, 30 minutes.
07:58Purple team, 20 minutes.
08:00And yellow team, 15 minutes.
08:06Let's find out what you're going to be making.
08:08Yeah.
08:09Michael, would you like to do the honors?
08:11I will.
08:19Let's go.
08:21Let's go.
08:22This board shows the correct answers from each team.
08:25And now you have to make a dish that incorporates at least three of the ingredients.
08:30Even though you competed in teams, this is an individual challenge.
08:35Whoever can turn their trivia answers into the best dish will take home $10,000 in quick-fire quick cash.
08:41I'm excited to try four different battered rice sandwiches.
08:47All right, green team, you have 30 minutes on the clock.
08:50And your time starts now.
08:58I don't know why you guys are running.
08:59You have a lot of time to make raw scallops.
09:0230 minutes for me would be like how long I need to chop the carrots.
09:05Okay.
09:0930 minutes.
09:10Feels good.
09:11It's also a lot of pressure because I'm like what if some guy who was 15 minutes beats you.
09:15Ginger, ginger, ginger, ginger.
09:17Got it.
09:18There's a lot of Asian flavors there, so I'm going to go in an Asian direction.
09:21My family used to be deployed when my parents were in the military to South Korea.
09:25And some of my earliest memories of food are eating like kimbap, marinated squid.
09:30So I'm not scared of Asian flavors.
09:32We have a lot of options, so if you can't figure out something in 30 minutes, that's on you.
09:36That is correct.
09:37Scallops I'm going to do raw.
09:39All that extra time, you're still making something cold?
09:41All right.
09:43I'm making a crunchy salad.
09:44It's one of my favorite salads to make.
09:46Having four people using similar ingredients, you might be cooking dishes that are very similar.
09:51No one's going to be making this crunchy salad that I make at the restaurant.
09:54I love a good nap of cabbage in a salad instead of like greens.
09:56I like the texture much better.
09:58Thanks.
09:59I can very easily incorporate the ingredients that we have the right answers to.
10:03Mossimo's like a racehorse waiting to be let out of his cage.
10:08Purple team, three, two, one, go!
10:15Get it on, get it on.
10:16Yellow team, just five more minutes.
10:18Poor yellow team.
10:21Lana, what you looking like?
10:22I'm thinking about making a tuna tartare.
10:24Oh, you're making a cold dish too?
10:26Listen, I'm the one with less time, all right?
10:29No, we're the one with less time.
10:32If I'm stuck with 15 minutes, I would be crying internally.
10:37But I still need to do something fast, something easy.
10:40I'm using toro fennel in the curry.
10:42I decided to make red curry chimichurri with seared toro and a warm fennel salad.
10:47Roller coaster for the nervous system.
10:49Oh, yeah.
10:50I mean, I put so much pressure on myself cooking dinner at home.
10:53Oh, yeah.
10:54All right.
10:56We're doing otoro.
10:57Massimo's the most vocal one over here.
11:02Otoro needs to be cooked.
11:04It's a very fatty piece of tuna.
11:06Hey, yellow team.
11:07You guys think about your rice sandwiches over there?
11:10Maybe a rice club?
11:11Lame.
11:12I mean, come on.
11:14I know we have miso here.
11:15Donde esta?
11:16I don't have time to think about this.
11:18I start building my beurre blanc, and I want something for a little bit extra flavor,
11:21so I grab shrimp paste.
11:22You can't use a ton of it.
11:23It's really strong, but I know it'll complement all the flavors in my beurre blanc
11:26and just give another layer of depth there.
11:28I smell something funky.
11:29Like there's a...
11:30I got that, too.
11:31There's a funk over here.
11:33Je ne sais quoi.
11:34All right, yellow team.
11:35Three, two, one.
11:37Yellow team, go.
11:40Sorry.
11:43Hot.
11:45I'm thinking shrimp po' boy is the best idea to really incorporate the batter,
11:49but there's just no seafood in the fridge,
11:52so I'm grabbing the zucchinis to make my veggie po' boy now.
11:55Need to toast up this bread, trying to find the right portion of bread to filling.
12:02I'm going to do something called like mozzarella and corozzo.
12:06I spent a small time in Italy, and by a small time, like a really lovely romantic weekend,
12:12and I saw this dish.
12:14Basically, two pieces of bread sandwiched between mozzarella, battered and fried.
12:20I have rice flour in my batter, and then a sauce with rice vinegar and koji.
12:24This is insane.
12:25The rice battered sandwich.
12:27Any thoughts on what y'all make?
12:29That's why I'm on here and not a contestant.
12:34Ten minutes, guys. Ten minutes.
12:36I'm going to do a banana and Nutella sandwich.
12:40My whole goal with this dish is just make a yummy treat.
12:44It doesn't have to be fine dining.
12:46Eight minutes.
12:48Kat, how are you going to use the rice, babe?
12:49I'm going to make a little rice batter.
12:51You ever had a service like this?
12:53Sometimes I cook in 15 minutes when my daughter's yelling at me.
12:59That is starting to smell nice.
13:03Making all my turmeric cabbage slaw.
13:06I have my bread charring.
13:09Five minutes.
13:12Nobody heard.
13:13Five minutes heard.
13:16A little cheese sandwich.
13:17Just going to season and sear.
13:19Zuber.
13:20How's that curry coming?
13:21It's good. It's going to be a cold curry, so we're looking good.
13:24Hell yeah, I love curry.
13:25I'm going to do a little toasted fennel togarashi on top.
13:29Guys, two minutes, 15 seconds.
13:31Coming up, coming up.
13:32I've decided I'm going to make a raspberry sauce for the sandwiches.
13:36Mixed with cognac with powdered sugar.
13:38A nice, grown-up raspberry sauce.
13:40Ow, ow, ow.
13:41That's okay.
13:42I'm making that chimichurri and putting the salad first.
13:44I'm going to start assembling.
13:49Sorry again.
13:51One minute.
13:53My hand is shaking.
13:54I'm to the gun here.
13:56This is a very messy plate.
13:58Get it on the plate, y'all.
14:00Five.
14:01Comes and goes quick.
14:02Four, three, two, one.
14:06Time's up, utensils down.
14:09Wow, that was fun.
14:16All right, Shuai, come on up.
14:20Wow.
14:21This is very coordinated.
14:23I made a nectarine salad of apple cabbage, radish, jalapeno.
14:27There are two different types of shiso in there.
14:29And the sauce itself is a coconut nacho.
14:32Are you happy with how it turned out?
14:33I like to use a nectarine that's slightly more tart because I really like that acid and crunch.
14:40So I made for you a seared scallop with a chili crisp and ginger beurre blanc.
14:44It's finished with a little bit of shrimp paste and yuzu.
14:47And then finished with shiso on top.
14:48Definitely excited to be having a scallop on top chef after hearing so much about it over the years.
14:56This is so beautiful.
14:57So I got a seared scallop.
14:59We have chili crisp panko, roasted eggplant as well as some nectarines.
15:03There's also shiso in the sauce as well.
15:05Vinegar?
15:07So I made you a scallop crudo with just some raw sliced nectarines, some brunoise jalapenos, and just some shiso and pistachios on top.
15:18Paola?
15:19We have a pan seared toro with a red curry chimichurri with ghee and warm fennel salad with ponzu and tamari.
15:2620 minutes. Was it difficult?
15:28Made it work I believe.
15:30All right guys.
15:33We have au toro.
15:35We have a warm broth of yellow tomatoes and fennel and I would say crumbs of pretzel but I think in French it's more elegant.
15:41Brisure de pretzel.
15:46I have for you au toro with a green curry emulsion, a toasted fennel, a fennel pollen togarashi on top, and then little dusted pretzels and a fennel frond.
15:56Michael have you ever had pretzel dust on anything before?
15:59I think I've eaten the dust at the bottom of the bag.
16:02I made a tuna tartare with a curry vinaigrette.
16:06Inside the tartare is some chopped fennel, some fennel fronds on top, and some crushed pretzels for some crunch.
16:12Kat.
16:15All right Kat. 15 minutes.
16:18What did you make for us?
16:1915 minutes. This is a banana and Nutella little fried sandwich and I would just encourage kind of drizzling the whole thing with the raspberry cognac sauce.
16:28This feels like it could be really good fair food.
16:30Yes.
16:32I made a essentially a po'bo for you guys but instead of the shrimp I used a zucchini battered in turmeric with a turmeric rice wine vinegar slaw right on top and then grilled the bread.
16:44Just gotta dig it.
16:46It's gonna be a minute.
16:48Big bite.
16:52In 15 minutes I made an open-faced crab salad sandwich.
16:56Open-faced crab salad sandwich with curry butter crispies.
17:01All right. Last but not least.
17:02Tristan.
17:04So this is mozzarella and carozzo.
17:07Inside is a buffalo mozzarella, a little bit of scallion, and then on the side is a mustard emulsion.
17:14Great. Thank you.
17:17How do you think our chefs did overall with their trivia quick fire challenge?
17:21I thought they did really well. I wish I had eaten a bit more of like a bunch of them. So yeah.
17:26But as we know there are a few that fell a little bit short today.
17:30Michael, who had one of your least favorite dishes?
17:33Henry. All the components were delicious but it sort of didn't come together with the baguette in a way that I personally could manage to get into my face successfully.
17:43Eat. I mean eat.
17:46Matea, who else had one of the least favorite dishes?
17:50Massimo, I loved the flavor of your dish but because you had a broth based dish the pretzels got quite soggy.
17:56Come on. I've tasted some of the other dishes. Like, what a joke.
18:02Amy, who else had one of the least favorite dishes?
18:06Tristan. No, actually I liked the sauce. It just felt like, you know, what were they doing together?
18:12It wasn't the world's greatest but, you know.
18:15All right. So Amy, who had one of the favorite dishes of the day?
18:21Cat. I could have eaten six of those. The texture on it was so good.
18:26The sauce was like the star.
18:30All right, Michael, who else had one of our favorite dishes?
18:33Choy. The salad was so delicious. I didn't want to stop eating it. Everything worked for me. It was great.
18:41And Matea, who else had one of our favorite dishes?
18:44Corwin's was one of my favorites. Nice balance of like sweetness, some spice, some acidity but the scallop just got to like really shine.
18:53Would you describe it as a top scallop?
18:54Top scallop, yeah.
18:56But as we know, there can only be one winner.
18:58The winning chef for us today really did a great job of using the trivia game ingredients in a smart way.
19:05And it felt like everything that was incorporated really needed to be there to make the dish come together.
19:09And the winning chef is...
19:15Corwin.
19:17Congratulations, Corwin. Well done.
19:19Well done.
19:21Corwin, you just won $10,000 of QuickFire QuickCash.
19:25Woo, pay some bills now.
19:27You feel good?
19:28Yes.
19:29You boy, $10,000 richer. It's going to go to paying bills, so don't ask me for $5. Don't ask me for nothing.
19:33But I got to win more importantly. I think I put the rest of the chefs on notice that Corwin's heating up and I got a hot hand at the dice game.
19:39Amy and Matea, thank you very much for being here and joining us for our very first PopChef Trivia.
19:49Michael, you're not going anywhere. Just yet. Just yet.
19:52All right, chefs, are you ready to indulge your sweet tooth?
19:55Yes.
19:56Canada has long been known for some of the most mouth-watering desserts.
20:00Maybe we can eat some right now.
20:01Yes, please.
20:08Of course.
20:10All normal.
20:12Oh, okay.
20:14On this table, you have six of the most delicious and iconic desserts from Canada.
20:22For your elimination challenge, these desserts are going to serve as your inspiration.
20:26I'm a chef, but not a pastry chef.
20:28I'm not a dessert guy.
20:29Super cool. I'm confident. I'm pumped.
20:32You'll have to incorporate these sweet treats into your dishes.
20:36But not in the way that you're probably thinking.
20:40This is Top Chef after all.
20:44We want you to deconstruct these treats to create savoury dishes.
20:52That's a very Top Chef thing to do.
20:55This is an individual challenge.
20:57But because there are six desserts and 12 of you, you know what that means.
21:01It's time to draw knives.
21:03Who has Figgy Duff?
21:05Corwin and Tristan.
21:07Tristan, your face.
21:09You don't look amused, Tristan.
21:11Have you had Figgy Duff before?
21:13No, but it looks really dry from over here.
21:16It looks like a panettone that had a rough life.
21:19I'm sorry, Canada. It doesn't look good.
21:22Who has butter tarts?
21:24I personally love the raisins.
21:26But it's not as good.
21:28It's not as good.
21:29Who has butter tarts?
21:31I personally love the raisins.
21:33But it almost is like a pecan pie.
21:35Nanaimo bars.
21:37It has a graham cracker, coconut crust, chocolate layer, and then inside is like a custard.
21:41Delicious.
21:43Jam jams. Looks like a Linzer cookie.
21:45But it's sweetened with molasses.
21:47Potato chocolate cake.
21:49That sounds so good.
21:51I kind of dodged a bullet here because it has potatoes inside of it.
21:54There's somewhere for me to begin.
21:55Last but not least, the date squares, a.k.a. matrimonial bars.
21:59Because it has a firm foundation, a sweet center, and it can also look a little bit rocky at times.
22:05Oh, I know.
22:08Today, you'll have 30 minutes and $100 to shop at St. Lawrence Market.
22:13Yes!
22:15Tomorrow, you'll have two hours to cook and serve at Casa Loma.
22:18We want you to taste them so you understand what you're working with,
22:21so feel free to enjoy as many as you want before you go shopping.
22:23I'm also going to take some for the road, but you may come up and grab some.
22:29Get that potato cake.
22:31Look at this. This is healthy.
22:33All right, later, y'all. Have fun.
22:35Take care.
22:37So good.
22:39Oh, wow.
22:41It's really good, but they are so sweet.
22:43Aside from the toothache I get, I'm definitely getting the bitterness of the chocolate,
22:47the warmth of the vanilla, and then the walnut and the coconut from the crumb bottom.
22:51And it is giving me a lot of inspiration for a savory dish.
22:55This is delicious.
22:57It is really good.
22:59My foot's a little numb right now. I'm confused.
23:01It's called a Figgy Duff and there's no figs, honestly.
23:03I'm good.
23:05Who's ready to go shopping?
23:07A lot.
23:09Mmm.
23:11This little kicky is going to the market.
23:13How's everybody feeling about their dessert?
23:15I mean, I'm kind of more relieved that it's a savory dish.
23:17Yeah.
23:19The Figgy Duff.
23:21It's an allspice.
23:23It's used a lot in, like, Caribbean cooking.
23:25It kind of leads me toward a Guyanese pepper pot.
23:28I'm going to stick to my Afro-Caribbean on this one.
23:37Where is this international market I'm looking for?
23:40I'm looking for cocoa powder.
23:42I'm currently looking for caviar.
23:44My dessert is essentially just a chocolate cake, so I have to use potato.
23:47There's eggs in the cake.
23:49That's where the caviar is going to fall into place.
23:51I love how eggs are being used.
23:53Potatoes and caviar are a classic combination.
23:58I have my golden corn syrup.
24:01Anyone see raisins?
24:03I do love a good butter tart.
24:05So I got my duck breast.
24:07Duck carries that sweet flavor really well.
24:10And then the crust is very butter forward.
24:12So I'm thinking mushroom butter crumble on top.
24:15I don't even know if I have enough money.
24:17I'm going to be making a seared duck breast with a pecan condiment.
24:21That sounds cool.
24:23It's going to be amazing.
24:25Oats.
24:27Today it's some spices.
24:29We're getting Ontario lamb, some of the best in the world.
24:32We're going Moroccan on this.
24:34Allspice, berries, cinnamon, clove.
24:37I got a madeleine mold.
24:39A figgy is a raisin in that part of Canada.
24:43I'm going to do a fried chicken dish.
24:45Jerk marinated, a little bit of slaw in there.
24:47I think this is a really creative way to incorporate figgy duff.
24:49The baking spices in a figgy duff are basically the making of jerk seasoning.
24:53Five and a half minutes, guys.
24:55How long? How long?
24:57Five and a half minutes.
24:59I'm looking for coconut.
25:03Did you get duck?
25:05Yes.
25:07Can I have some as well?
25:09Raspberry, molasses.
25:11I'm going to do a tsukune.
25:13A tsukune is a Japanese style chicken meatball.
25:15Cinnamon is one of my ingredients.
25:17So I might do like a garlic and cinnamon oil.
25:19It's scary.
25:21It's literally just like a mildly spiced cookie and raspberry jam.
25:24But I want to test my creativity.
25:27I want to make a rye flour and an acorn porridge.
25:30We'll see how it goes.
25:32All right, I am out of money.
25:34Oh my God.
25:36Let's get out of here.
25:44Me and Evelyn have been really good friends for 13, 14 years now.
25:49We opened up a restaurant in 2023 called June.
26:01Evelyn was on Top Chef season 19, which is another reason why I wanted to do this.
26:06But I thought this would be a lot easier.
26:09I need to refocus so that I'm actually proud of everything that I'm putting out.
26:14I know, I'm going to trip someone.
26:16That would be good.
26:30All right guys, let's get going.
26:38I have never cooked in a castle before.
26:41I've cooked in a castle for the king of Sweden.
26:43I'm actually named after a king, Massimiliano.
26:45Oh, big flex.
26:47What do you thought about the Nanaimo bars, Kat?
26:50Too sweet for me.
26:52I'm going to make a savory custard with coconut milk, mustard powder.
26:55It just comes to me that I should just call it a mustard custard.
26:59It like rides the line between sweet and savory, I'd say.
27:02It's either going to resonate or it's going to be super dumb.
27:05Let's see how it goes.
27:07I'm going to braise my pork belly.
27:09I'm going to use the main ingredients, so chocolate and the vanilla.
27:12I'm going to do a rub with cacao powder as well.
27:15All right, first things first.
27:17I'm going to make my gnocchi dough.
27:19One hour, 15 minutes.
27:21Again, these potatoes cut in half.
27:23They're all going to be glazed with some cocoa and miso.
27:25Oh, nice.
27:27Hell yeah.
27:29Getting your braise on?
27:31Yeah.
27:33Getting braisy, getting crazy.
27:34Hey man, how do you feel?
27:36Good, man.
27:38I'm making a pecan and cashew korma with my seared duck breast.
27:40Then I'm going to make like a sweet and savory South Indian condiment with the pecans and raisins.
27:44So I'm trying to have the same texture as that butter tart.
27:47It's going to be awesome.
27:49Working on my parsnip puree and jus.
27:53Oh, that went into my nose.
27:55Oh, God.
27:58How are you feeling, good?
28:00Chilling.
28:02We got the date squares.
28:04This is Moroccan.
28:06I'm going to have to add a lot of spice.
28:08I'm going to have to have a lot of love.
28:10Always adding love, chef.
28:12This is some warm spices for my tartare.
28:14Massimo and I pretty much have the same idea.
28:16Moroccan flavors, pairing lamb with date, serving it cold.
28:20I just want it to be better than Massimo's at this point.
28:32Oh, that's fun.
28:35This is based on a Guyanese Christmas dish called a pepper pot.
28:38It usually has a lot of like Christmas spices in it.
28:40It's going to represent like the molasses from the figgy duck.
28:43I'm always trying to represent my culture.
28:46My goal coming into Top Chef is to validate the black chef and Afro-Caribbean cuisine in a fine dining sense.
28:54And also be a inspiration for someone behind me.
28:57Colonel Sanders ain't got shit on my 13 herbs and spices.
29:00His is 11.
29:01My mom's.
29:03Try this.
29:05That's very good, chef.
29:07Spicy, right?
29:08A little hot.
29:09Starting to smell good in here, chefs.
29:10That's just me, chef.
29:11What's your dish over here, brother?
29:13I'm making my supine now.
29:15So we're a part of a supine.
29:16Half raw meat, half cooked meat.
29:18It really makes a different texture than just straight raw meat.
29:20It's one of my favorite style of meatballs.
29:22Besides the Swedish meatballs.
29:24Katjana, how you feeling?
29:26You got immunity this round.
29:27Does that feel a little better now?
29:29I'm still pushing.
29:30Raspberry bacon.
29:32Molasses glazed rye porridge.
29:34I think it goes well with the berries.
29:38Come here, Alton.
29:40Sometimes.
29:43Timer.
29:44Oh, that's me. Sorry, my bad.
29:46I have three induction burners in front of me right now.
29:48One with my sweet and savory condiment.
29:50One with my korma and one with my wheat berries.
29:52My plan is to cook them tender and mix them with the shiitake mushrooms as kind of the grain on the dish.
30:00The steam is good.
30:01How's your pork belly? How's it looking?
30:03Really good.
30:04About to hit it on the Korean grill.
30:06Yeah, that looks nice.
30:08It looks really, really nice, girl.
30:10Kat, what's the plan with the duck breast?
30:12Peel the skin off, hit it with liquid nitrogen, pulverize it, and then I'm going to sous vide the actual breast.
30:17I mean, I love turning things on their heads, you know?
30:20I do weird, fun, funky stuff.
30:22And I'm not afraid to show who I am.
30:25I've been an actress.
30:27I've been a go-go dancer.
30:28I've been a burlesque performer.
30:30Now I'm a chef, and at the core of all of it, there is an element of performance.
30:35Have you done this before?
30:37I have not made this before.
30:40This is just going to be a little test madeleine to harken back to the cake.
30:46My idea is to make a, stick with me, lamb fat madeleine.
30:52I've made a madeleine with a bunch of stuff before.
30:55Am I taking this too far?
30:56I'm not sure, but to pay more homage to the figgy duck, it needs starch, so I just go for broke.
31:04It should work.
31:12I can smell the lamb. It smells cute.
31:15I love a good coleslaw moment.
31:17It's my dad's technique. You massage salt and other flavors into it, and it gives it a better texture. It eats better.
31:22Duck is about patience. I'm going to sear it low and slow.
31:24The main thing with duck is you got to leave it the f*** alone.
31:33Nice. Beautiful.
31:34Beautiful.
31:36Wow.
31:40What a lovely garden.
31:41Gorgeous.
31:42Beautiful Casa Loma setting for one of the more creative challenges of Top Chef that I've been able to experience.
31:49That's good.
31:51Two minutes, Paola.
31:52Two minutes, Paola.
31:53Heard.
31:55Where's that one going to go?
31:57I'm excited by the way that it's all playing together.
32:00It's weird, but it's good.
32:01It's weird good.
32:02Fifty seconds.
32:03Heard.
32:04I'm using vanilla, coconut, and walnut, so I'm going to do it in textures.
32:08Nice dice, Chef.
32:09I'm happy.
32:11Thumbs up! Thumbs up!
32:13Thumbs!
32:16In a normal bar, it's something I'll have once every ten years.
32:19Right? We need to bring it into the 21st century.
32:22Yeah, that's what we do at my shop. We don't make them the traditional way.
32:25There's a lot of salt so that it's not thickly sweet.
32:27Yeah.
32:34All right, Kat, let's start with you.
32:35So this is a Nanaimo duck breast.
32:38There is a mustard custard, duck skin, and walnut Nanaimo crumble, and a soy cacao ganache.
32:47Why did you choose to take the skin off the duck?
32:48I wanted to recreate the crumble crust of the Nanaimo bar, so it's got duck skin in the crumble.
32:54Good.
32:55Pollock.
32:56What I have is a braised pork belly with cacao.
32:58I roasted the beets with coconut vanilla vinaigrette.
33:01The crumble is chocolate graham crackers.
33:04Great. Thank you, Chefs.
33:07Kat's dish really screamed Nanaimo. It was very chocolate-forward.
33:10I love the coconut mustard custard.
33:12That was really fun to say.
33:14Yeah, I thought that was a very smart move, taking the skin off and making the crumble with the skin.
33:17I think she did a fantastic job.
33:19Yeah.
33:20How did it go?
33:21I don't know. My dish was cool. I thought it was cool. It was a little weird, you know, right?
33:24Are you finding any similarities in Paola's dish to the Nanaimo bars?
33:28Very subtle nod.
33:30Right.
33:31Didn't Paola say that there is sort of a chocolate rub?
33:33Yeah.
33:34I didn't really get that.
33:35No.
33:36Overall, I think two great-tasting dishes.
33:38Yeah.
33:39That's a great start.
33:40It is.
33:42Yours looked really juicy and, like, delicious.
33:45Not too much sauce, though.
33:46Not too much sauce.
33:47All right. Last batch is floating.
33:50Making some buñuelos. That's one of my ingredients in my date bar.
33:53Henri, how are you feeling so far?
33:55Feeling good. Sneaking everything on the stove.
33:57I've been a barbarian at the first couple of challenges, just throwing s*** together.
34:02So I'm just trying to tie myself.
34:04You're doing duck, right?
34:05Yeah, duck.
34:06Incredibly hot behind.
34:08You have so many chefs in here trying to use the same things, but the circulator is free, so I decide to sous vide the duck.
34:15That's always an inherent risk because you still have to render the fat afterwards.
34:20Duck is one of my favorite proteins, if you cook it right.
34:23I'm doing a rye porridge because it has a color. It reminds me of, like, the dark exterior cookie.
34:28How's your duck looking?
34:30Some of it's good. Some of it's not.
34:32It just doesn't seem to be rendering like I want it to.
34:35So I'm just going to let them cook for a longer period of time.
34:38Are we having come through?
34:39Three minutes.
34:40How are you looking?
34:41I'm just adding this caviar into this vin blanc sauce.
34:44The only thing I'm concerned with is that my gnocchi looks like poop.
34:49One minute, chef.
34:52A little color.
34:54Let's go, chef.
34:55Pleasure.
34:56As always.
34:59Ooh, thank you.
35:00Wow.
35:01Benny, let's start with you.
35:02The dessert I had was the potato chocolate cake.
35:04So I made you some roasted yukon potatoes that have been glazed with chocolate and miso and then finished in a caviar vin blanc.
35:11And I'm sure you're wondering why there's gold on there.
35:13One of my favorite movies, they're super bad.
35:16I'm putting this gentleman right here on his quest to deliver a bottle of gold flake vodka to a very pretty girl.
35:22That's great.
35:23Do we have to eat it or is there a way to keep it?
35:26Lana, tell us about your dish.
35:27I did a cacao and potato gnocchi with lamb braised in a cacao sauce and pickled shallots.
35:35Great. Thank you, chefs.
35:36Thank you very much.
35:37Thank you so much.
35:38Benny's mind sways in to, like, add to the story.
35:40He does.
35:41I love that he made a dish that the star was potatoes.
35:43Yeah.
35:44I think that the chocolate could have been much more forward for me.
35:47Yeah.
35:48Good job, chef.
35:49You, too.
35:50Speaking of chocolate, Lana certainly gave us a lot of chocolate.
35:52Very chocolate forward.
35:53For me, I think this dish is a bit of a miss.
35:55Yeah, she used cacao powder, but it still felt very heavy to me.
35:57Like, choosing this cut of lamb after a few bites, I was kind of tired of it.
36:01Yeah.
36:03I'm dying.
36:04Let's do the brew.
36:0543 minutes.
36:07Just a little on the outside is a little over.
36:10It's just unevenly cooked.
36:12I mean, I don't have any more pieces of duck, so it's going to be an issue for sure.
36:16I'm going to clean it up on the cutting board.
36:28This dessert, lots of raspberries in it, which I thought would work really well as a glaze.
36:34A lot of Asian cooking has savory and sweet.
36:36For example, the sweet and sour sauce.
36:38The molasses is going to be great in the tare as a sweetener.
36:41I'm going to do lots of spicy mustard, cut the sweetness a little bit.
36:46Eight minutes, Tris.
36:47Got it.
36:48I'm going to give it a twice fry so I can get the skin really crispy.
36:50Making fried chicken is a risk because it is considered low country food, but it's a part of who I am.
36:56You know, I'm from the South, and fried chicken in the South is just a whole different animal.
37:00This is going to get dipped in barbecue sauce again.
37:02You don't want to serve soggy chicken.
37:04Three minutes.
37:09Ready, Massimo?
37:13Don't get quiet, Massimo.
37:15Ten seconds.
37:21One.
37:27I'm going to do what you guys are doing since I'm a guest.
37:29Maybe we should switch sides halfway through so we get an even tan.
37:32That's actually a really good idea.
37:35Wow, these are pretty.
37:36This one looks like a tartare.
37:37But they're both sort of tartare.
37:39César, can you tell us about your dish?
37:41So I got date squares.
37:42We have a lamb tartare with a date and shallot puree, as well as a roasted carrot puree,
37:48and then the buñuelo on top with some pickled carrots.
37:50Massimo?
37:51It's a tartare with a crisp on top of ras el hanout and roasted oats, jam of dates,
37:57harissa and ras el hanout yogurt.
37:59How is this, chef?
38:00You'll find out later.
38:01Yeah.
38:02Kill me.
38:03Thank you very much.
38:06What are the odds that they would both make, like, literally the same dish?
38:09I just really enjoyed the texture of César's tartare, which is, for me, a little bit too much heat.
38:14It's sort of the first thing we've had that actually incorporated a bit of sweetness to it
38:18that sort of harkens to a dessert.
38:20I loved it.
38:21After trying this, I think I'm just a big César fan.
38:28I really liked the idea that Massimo had.
38:30He went to Morocco, and I think the yogurt, to mix in with the rest of the dish,
38:34is beautiful, cold, refreshing.
38:36It was really nice.
38:37The cracker on top is kind of a nice way to get the oat in there,
38:40but I had a harder time finding the dates.
38:42Yeah.
38:43The texture of Massimo's tartare, I didn't love it as much.
38:46It's mushy.
38:47It seems like it's been sitting in the marinade too long, so it's starting to cook.
38:49Yeah.
38:50How'd it go?
38:51Didn't go as well as I wanted.
38:52No?
38:54It looks good.
38:55They're tender.
38:56They're wobbling.
38:57Nothing like a good wobble on most things.
39:002.30.
39:01It looks like home, boss.
39:02Yes, sir.
39:06A little bit of pickled grapes, just so it's not all raisin.
39:11Three, two, one.
39:15This is the figgy duff.
39:17Wow, look at that chicken.
39:19These are Madeleines.
39:20Steph is the Madeleine queen.
39:23Corwin, the figgy duff.
39:25What did you make?
39:26I used the baking spices of the figgy duff to make my own jerk marinade,
39:29which I fried with a sweet miso barbecue sauce,
39:32a cabbage salad salad with pickled red onions.
39:34Tristan, what did you make for us?
39:36I made something called a pepper pot of braised lamb.
39:38For that bread component, there is a lamb fat Madeleine with some pickled grapes on top.
39:43Thanks, chefs.
39:45Thank you, chefs.
39:46Yum.
39:47Yeah.
39:48Yum.
39:49Kind of want to stand up and clap.
39:50I know.
39:51They really turned it around on the figgy duff.
39:53So what did you think of Corwin's fried chicken?
39:55Comparing it to the flavors that I tasted in the figgy duff,
39:57immediately, I thought Jamaica, right?
39:59Allspice, ginger, and it comes through so, so well.
40:02Oh, I mean, you dig through the sauce,
40:04and you have this really tender, succulent chicken underneath.
40:07Here we are in this setting with the inspiration of figgy duff,
40:10and he's like, here's a piece of fried chicken.
40:12Like, I didn't even, quite frankly, need the sauce.
40:18How are you doing over on Tristan's?
40:19I got to ask him for the recipe for these Madeleines.
40:21Honestly, I'm impressed he even did Madeleines.
40:23I mean, they're finicky.
40:24Using that lamb fat was really smart.
40:26The lamb just, like, melting in your mouth.
40:28It's really incredible.
40:29The lamb is just beautifully braised.
40:31The Madeleines are, you know,
40:32you expect this kind of work from a pastry chef.
40:34Tristan just continues to just impress me,
40:35just with his level of skill.
40:37It's a fantastic dish.
40:38Have you ever just wanted your mom to tell you that she loves you?
40:41That's kind of how it feels sometimes up there.
40:4430 minutes.
40:4530 minutes.
40:47Wheat berries are awesome.
40:48They have really great texture.
40:49Super happy with the way it came out.
40:50I am shocked how fast I prepped everything right now.
40:53I'm, like, ready too. I'm just, like, waiting.
40:55Duck's resting.
40:57Mise en place. Ready.
40:59Garnishes set.
41:01Plates warming.
41:0320 minutes. That is so long.
41:07Three minutes left.
41:11Look at my plates.
41:13I'm happy that I didn't make it overly sweet.
41:17It's so tart.
41:18I'm putting the bacon and the raspberries in the center,
41:22so it'll kind of mimic the actual cookie.
41:28Three, two, one.
41:36Thank you so much.
41:37The jam jams.
41:38Here they come.
41:39That's pretty.
41:40Oh.
41:41Yeah.
41:42Oh.
41:43Hi, chefs.
41:44Hello.
41:45Hello.
41:46Katjana, can you tell us what you made?
41:47I made a rye porridge with molasses-glazed mushrooms
41:52and a raspberry and bacon confit.
41:55Shuai, what did you make?
41:56I made a tsukune, which is a Japanese-style grilled meatball,
41:59a raspberry pepper jelly,
42:01and chilled napa with a hot mustard sauce.
42:04And then on the bottom is a sauce of a tare.
42:07Try what in the meatball?
42:08It's chicken, panko, and eggs.
42:11All right. Great. Thanks, chefs.
42:14Let's start with Katjana's dish.
42:16There's some texture, it's crunchy,
42:18but the porridge itself is just kind of cold and slimy,
42:21and Katjana's porridge is not my jam jam.
42:23I can feel it coming, Tom.
42:25I don't know if the texture of the porridge is intentional.
42:29However, when you kind of get the right bite,
42:32it's not a bad bite.
42:33No.
42:34I loved the bright raspberry.
42:36It was very reminiscent of the center of that jam jams cookie.
42:39Were you happy with it?
42:40Um, elements of it.
42:43Over to Shuai's dish.
42:44I think the flavors are really interesting.
42:47I didn't love the texture of the meatball.
42:49It's just too much panko.
42:50I didn't find the cookie in any of it.
42:52There should have been some element
42:53that reminded you of cookie,
42:54but it crunched a little texture.
42:55This is just such a vinegary and acidic dish,
42:58which, you know, the cookie doesn't kind of make me think of.
43:00I think it was a miss for Shuai to put all that tare on
43:03because it was completely overwhelming.
43:05Yeah.
43:06You can't go wrong with meatballs.
43:07Everybody likes meatballs.
43:09I love meatballs.
43:10Three minutes.
43:12Some of these are a tad overcooked, but...
43:16Have a quick pickle cucumber.
43:1959 seconds.
43:22I finally get all the time in the world
43:24to focus on the way the plate looks.
43:2720 seconds.
43:2820 seconds.
43:33Oh, s***.
43:35I see that one plate is missing sauce,
43:38so I grab the pot,
43:39but then time runs out.
43:4210 seconds.
44:00Oh, wow.
44:01Pretty.
44:03Hi, how are you?
44:04Hi.
44:05Henry, can you tell us what you made?
44:07I have the butter tart.
44:08So I made duck breast with a brown sugar corn syrup glaze,
44:12juice, parsnip puree, and mushroom crumb.
44:15Oh.
44:16Looks like it didn't get sauce, Henry.
44:18Yes.
44:19When I was saucing everything in the last second, I missed.
44:21Can I have some wine?
44:24Zubair, what did you make for us?
44:26One of the best things about that tart was
44:28it's really kind of like a butter pecan pie,
44:30so I made an achar using pecans.
44:32Underneath is a sheer mouth,
44:34and then the sauce is a cashew and pecan korma,
44:37and then a seared duck breast.
44:39And what is this grain?
44:40So that is wheat berries, and I cooked them,
44:42fried them to kind of give some texture.
44:44Great. Thank you, chefs.
44:47Some of my pieces are a little over on the top,
44:50but good on the bottom.
44:52Chew that duck for a while.
44:53Yeah.
44:54What did you think of Henry's duck dish?
44:56I don't know about red butter tart to me,
44:59but all the elements are present.
45:00Raisins are present.
45:01The butter is present.
45:02Yeah, you tick the boxes.
45:03There is something acidic.
45:05There is something sweet to balance it.
45:07But for me, the duck was under.
45:09I wish I'd gotten that jus.
45:11It was really subtly, beautifully spiced
45:14and just sweet enough to balance everything out.
45:17How do you feel, Henry?
45:18Didn't miss one of the sauces, but still good.
45:22So I appreciate the aesthetics of Zuber's dish.
45:24I mean, I was very excited.
45:25I could see that there's different textures.
45:27It was all thought.
45:28But I think individually, the components,
45:30a lot of them were a miss for me.
45:32Duck was just super problematic for me.
45:34It was overcooked.
45:35It was over-rested.
45:36It was almost impossible to chew.
45:39Yeah.
45:40It looks like nobody took a second bite.
45:41You went for it.
45:42And I saw that knife didn't really give.
45:44No, I don't want to argue with my knife about the duck.
45:48You know the, what are those?
45:49Wheatberries?
45:50It was not that pleasant.
45:51A wheatberry's supposed to have bite and some chew.
45:53But these wheatberries are under.
45:55They're hard.
45:56How are you?
45:57I'm feeling good.
45:58I'm feeling good.
45:59I'm not feeling too bad.
46:00As our expert pastry chef, how do you think the interpretation
46:02went for the chefs overall?
46:03There was definitely some very creative takes,
46:05combinations I would have never thought of.
46:07I think they all went for it.
46:08Everything tonight was so creative.
46:09It was so exciting to see what they did.
46:11Stephanie and Lenore, thank you for being here.
46:13Thanks for having us.
46:14I'm excited for the discussion.
46:15So judges table?
46:16Yes.
46:17Ready to go.
46:18Great.
46:20♪♪♪♪♪
46:29♪♪♪♪♪
46:37Tristan, Corwin and Kat, please stay here.
46:43The rest can move to the side.
46:45♪♪♪♪♪
46:50Well, the three of you are standing here
46:54because you had our favorite dishes of the day.
46:58Congratulations.
46:59♪♪♪♪♪
47:05Tristan, let's start with you.
47:07Every aspect of it was great.
47:08The lamb was beautifully braised.
47:09Like, really, really just nicely done.
47:12The sauce was really nice.
47:13Listen, you can put a madeleine together
47:14and it can not be very good.
47:16You had two pastry chefs there who were just like...
47:18I like...
47:19Oh, wow.
47:20Amazing.
47:21I mean, I would have liked for you
47:22to have connected it more to the figgy stuff
47:23by maybe pouring, like, sand all over the plate.
47:26But you couldn't stop eating it.
47:28So, really, thank you for that.
47:30Corwin, you really dissected the recipe,
47:33reached back into, like, who you are
47:35and what you want to cook,
47:36and then spun it just so smartly.
47:39It makes me really happy because it was thoughtful.
47:41Yeah.
47:42We tasted all of those jerk flavors
47:45slash figgy-duff flavors.
47:47It just resonated.
47:48And the chicken was moist and delicious
47:50and just absolutely loved it.
47:52Couldn't get enough of it.
47:54Kat, I think it was so cleverly done.
47:57It's either going to be, like, so weird
47:59that it's not going to work
48:00or it's going to be just, like, kind of just right, so...
48:03The chocolate just worked so well with the duck.
48:05It kind of reminded me of, like, a mole sauce.
48:07So much flavor in it
48:08and it really complemented everything.
48:10Every one of those ingredients
48:11just made it in there and it all made sense.
48:12It was like, oh, yeah, of course,
48:13duck and chocolate worked, yeah.
48:15Coconut, sure, why not?
48:16So, Michael, as our guest judge,
48:18you get to announce the winner of the challenge.
48:20So, the winning chef tonight did a brilliant job
48:23of, you know, deconstructing the assigned dessert.
48:27And the winner is...
48:32Tristan.
48:36I win my first elimination challenge
48:39making Caribbean food
48:40with something I don't really like.
48:42I'm so happy.
48:43This win really just affirms my cuisine,
48:46so I'm not going to take my foot off the gas.
48:50Tristan, congratulations.
48:51You just won immunity in the next elimination challenge.
48:55All right, Tristan, Corwin and Kat,
48:56you can step to the side.
48:57Shuai, Henry and Joubert will be step forward.
49:10The three of you had our least favorite dishes of the day,
49:12and one of you will be eliminated.
49:18Let's get right into it.
49:19Shuai, walk us through your dish.
49:21As soon as I saw the molasses and the cinnamon,
49:24I knew I wanted to make some kind of soy-based tare.
49:27It was just too strong for the rest of the dish.
49:29It just kind of obliterated everything.
49:31The cabbage.
49:32The cabbage, yeah.
49:33Just curious about how you made the meatball.
49:35It felt a little dry and a little bit spongy.
49:38Yeah, it was definitely light and airy
49:40and not like a traditional just straight meatball,
49:44but I didn't think it was too spongy, personally.
49:47But it just felt a little bit off.
49:50For sure.
49:51Joubert?
49:52I really kind of leaned into the butter tart,
49:54but I was not happy with my duck cook.
49:56Yeah, you know it.
49:57Yeah, it was definitely the biggest flaw.
49:59It almost seemed like not only was it seared too hard
50:01and you didn't get rid of the fat out,
50:03but it was also done well in advance,
50:04so it seemed like it sat around.
50:06Yeah, it got away from me today, for sure.
50:08Yeah.
50:09The other thing, the wheat berries were pretty undercooked, too.
50:11Heard.
50:12I just think that there were a lot of elements,
50:15and the story said butter tart,
50:17but we kind of didn't get it all together on the plate.
50:21Henry, how did you cook your duck?
50:24Sous vide it.
50:25Sous vide it.
50:26Did you sous vide it and then brown it afterwards?
50:28Yeah.
50:29Yeah, and that fat was still on there.
50:31It was really rubbery and tough, kind of.
50:33It was very flaccid.
50:34I actually found your sauce to be very well-balanced,
50:37which is the thing that brought everything together.
50:40So much I love the parsnip in the sauce.
50:44It came down to the duck.
50:46All right, we'll call you back in a little bit.
50:48Thanks.
50:49Thank you, chefs.
50:57I'm good.
50:58Who needs a drink?
50:59Me.
51:00This guy.
51:01How do you guys feel?
51:03I mean, it sucks.
51:05I knew I was going to be there because of the duck cook,
51:07so I wasn't too surprised at all.
51:10You had an overcooked duck, undercooked duck,
51:12and mushy meatball.
51:14I think Zubair, out of all three, I think he tried the most.
51:17But I would argue that had more technical mistakes.
51:20For me, Zubair's duck was absolutely the worst thing we ate today.
51:24I actually kind of couldn't take a second bite of it.
51:26He at least tried to make the dessert work,
51:29where I think both Henry and Shuai just completely ignored the challenge.
51:33I feel proud and like, this is it, this is it.
51:36That's all good.
51:37I'm not going to stop cooking.
51:38Although Shuai's texture was slightly off,
51:41it wasn't completely off.
51:43It didn't resemble the cookie at all.
51:45The only element he had on there was the raspberry.
51:47It was this little tiny bit over the top.
51:49Sure.
51:50Definitely feel like I'm the one going home.
51:52You know, Henry tried with the one element.
51:54Parsnip.
51:55Parsnip was really it.
51:56Out of the three, I would happily go back and eat Henry's again.
52:00If it was done properly, I think it would have eaten well.
52:03But it wasn't.
52:04I'd prefer to eat Zubair's duck to Henry's duck.
52:07Henry's duck was...
52:08Really?
52:09When you think about the overcooked and undercooked, right,
52:11both horrible offenses.
52:12But then all this other stuff was going with it.
52:14I feel like Henry made less mistakes in his accoutrement than Zubair did.
52:18Yeah.
52:19You guys have all been at the top.
52:21Yeah, we're also, you know, very deep in the competition now.
52:24We have our answer?
52:25Yeah.
52:26All right, let's get the chefs out here.
52:38So, chefs, there were some technical issues,
52:40and unfortunately these dishes just weren't up to snuff.
52:44Kristen.
52:49Zubair, please pack your knives and go.
52:53I was not expecting to be here.
52:55I was building up momentum, had a win under my belt,
52:58but I'm also human, and we won't make mistakes.
53:02And at this level, all the small mistakes matter.
53:05So, Zubair, don't go anywhere,
53:07because Last Chance Kitchen's starting right now.
53:09Okay.
53:10Shuai and Henry, make sure you tell the chefs
53:13that someone will be joining them
53:15through Last Chance Kitchen tomorrow.
53:18Michael, Kristen, Gail, thank you very much.
53:21But the kitchen's mine now.
53:23Good luck, Zubair.
53:26Tonight, Zubair goes straight into Last Chance Kitchen.
53:29Ready to meet your competition.
53:31Can't wait.
53:32Can he summon the strength to battle the reigning champ?
53:34Oh, yeah.
53:38Watch now on Peacock or bravotv.com.
53:43Next time on Top Chef,
53:45we want you to work in teams of two
53:47to create a dish inspired by your time on the line.
53:50This is called kamasutra chicken.
53:53An entire team will be going home.
53:57Let's have a good service!
53:59I'm gonna pull it, is that okay?
54:00No.
54:02Don't start. Don't f***ing start.