1 00:00:00,459 --> 00:00:03,584 PADMA: Previously on Top Chef World All Stars... 2 00:00:03,584 --> 00:00:06,250 I'm on top one day, I'm on the bottom the next day. 3 00:00:06,250 --> 00:00:11,375 Tell me. I've been on the bottom four times. 4 00:00:11,375 --> 00:00:13,918 I need to prove that I deserve to be here. 5 00:00:13,918 --> 00:00:16,375 PADMA: Asma's prepared this beautiful thali. 6 00:00:16,375 --> 00:00:17,792 For your elimination challenge, 7 00:00:17,792 --> 00:00:21,334 you'll have to create your own thali. 8 00:00:21,334 --> 00:00:23,167 VICTOIRE: We are in India. 9 00:00:23,167 --> 00:00:27,417 I just made that! I always underestimate myself. 10 00:00:27,417 --> 00:00:29,792 The fact that he never cooked Indian food before. 11 00:00:29,792 --> 00:00:31,626 If I ate this, I would never say that. 12 00:00:31,626 --> 00:00:34,083 Pressure cooker burning something. 13 00:00:34,083 --> 00:00:36,792 Huge mistake. I burned my frijoles. 14 00:00:36,792 --> 00:00:39,459 Did you season your salad? 15 00:00:39,459 --> 00:00:41,375 No, no, no, no. I don't season it. 16 00:00:41,375 --> 00:00:43,584 The rice is just bad. 17 00:00:43,584 --> 00:00:46,834 Here you have chefs at the very top of their game 18 00:00:46,834 --> 00:00:49,709 not being able to deliver rice. 19 00:00:49,709 --> 00:00:51,584 The winner is Amar. 20 00:00:51,584 --> 00:00:53,626 Papi for the win! 21 00:00:53,626 --> 00:00:58,792 Victoire, please pack your knives and go. 22 00:00:58,792 --> 00:01:04,083 Six chefs remain to compete in the ultimate culinary showdown. 23 00:01:04,083 --> 00:01:05,792 At stake for the winner: 24 00:01:05,792 --> 00:01:08,000 a feature in Food & Wine Magazine, 25 00:01:08,000 --> 00:01:10,542 an appearance at the Food & Wine Classic in Aspen, 26 00:01:10,542 --> 00:01:15,083 $250,000 furnished by Saratoga Spring Water, 27 00:01:15,083 --> 00:01:27,584 and the title of Top Chef World All Star. 28 00:01:27,584 --> 00:01:30,584 It was a tough challenge for sure. I dodged a bullet. 29 00:01:30,584 --> 00:01:32,709 You know, I've done 24 challenges now, 30 00:01:32,709 --> 00:01:34,959 back to back, two seasons in a row. 31 00:01:34,959 --> 00:01:36,626 I'm gonna trip at one stage. 32 00:01:36,626 --> 00:01:38,709 Just don't fall down. 33 00:01:38,709 --> 00:01:40,501 Gabri, how many times are you gonna be 34 00:01:40,501 --> 00:01:42,250 on the bottom and survive? 35 00:01:42,250 --> 00:01:44,292 - Five times already. - SARA: Five times? 36 00:01:44,292 --> 00:01:46,209 - Yes. - You're a cat, bro. 37 00:01:46,209 --> 00:01:48,375 - A cat, yes. - El gato. 38 00:01:48,375 --> 00:01:51,667 GABRI: This competition has been a roller coaster. 39 00:01:51,667 --> 00:01:54,250 I just wanna continue and keep going and keep going. 40 00:01:54,250 --> 00:01:57,459 After I won Top Chef Mexico, 41 00:01:57,459 --> 00:02:00,417 I was able to buy a farm with my mother, 42 00:02:00,417 --> 00:02:03,459 but it's in the weeds right now, my farm. 43 00:02:03,459 --> 00:02:07,792 Winning $250,000, I can build the farm 44 00:02:07,792 --> 00:02:11,792 to create a better life for me and my mother and my family. 45 00:02:11,792 --> 00:02:13,626 You know what though? It doesn't matter 46 00:02:13,626 --> 00:02:15,459 how many times you're in the bottom. 47 00:02:15,459 --> 00:02:17,167 It's how many times you bounce back. 48 00:02:17,167 --> 00:02:19,542 [all laughing] 49 00:02:19,542 --> 00:02:30,042 ♪ 50 00:02:30,042 --> 00:02:34,417 How's it going, love? You alright? 51 00:02:34,417 --> 00:02:37,584 I've left my wife, Rebecca, back in New York. 52 00:02:37,584 --> 00:02:41,751 How you been? 53 00:02:41,751 --> 00:02:43,250 I've got a lot of goals. 54 00:02:43,250 --> 00:02:45,792 Not only just have a restaurant and a career, 55 00:02:45,792 --> 00:02:49,209 but Rebecca and I are hoping to start a family very soon. 56 00:02:49,209 --> 00:02:51,083 What's happening? 57 00:02:51,083 --> 00:02:53,375 Everyone's just such a higher caliber 58 00:02:53,375 --> 00:02:55,834 and you can just learn so much from everyone 59 00:02:55,834 --> 00:02:58,417 and it's been really interesting to be a part of 60 00:02:58,417 --> 00:03:00,709 and everyone's food looks great. 61 00:03:00,709 --> 00:03:04,125 When it came to having the conversation about season 20, 62 00:03:04,125 --> 00:03:05,876 I know how hard it is for her, 63 00:03:05,876 --> 00:03:09,959 but within half a second, she says, you gotta do it. 64 00:03:09,959 --> 00:03:11,959 There's my baby. 65 00:03:11,959 --> 00:03:14,125 And I am here to show exactly why 66 00:03:14,125 --> 00:03:16,626 all those sacrifices brought me here. 67 00:03:16,626 --> 00:03:19,792 [laughs] My baby. 68 00:03:19,792 --> 00:03:28,834 ♪ 69 00:03:28,834 --> 00:03:30,792 What can this be? 70 00:03:30,792 --> 00:03:32,209 PADMA: Good morning, chefs. 71 00:03:32,209 --> 00:03:33,459 ALL: Good morning. 72 00:03:33,459 --> 00:03:35,584 Top six. Quite an accomplishment. 73 00:03:35,584 --> 00:03:37,709 - Incredible. - Feels good. 74 00:03:37,709 --> 00:03:41,709 I'd like to introduce you to this week's esteemed judge, 75 00:03:41,709 --> 00:03:45,751 two Michelin Star Chef and restaurateur, Andrew Wong. 76 00:03:45,751 --> 00:03:49,417 Welcome, Andrew. 77 00:03:49,417 --> 00:03:51,375 TOM: Andrew Wong. He's a big fish. 78 00:03:51,375 --> 00:03:53,334 Two Michelin Stars, he's a beast of a chef. 79 00:03:53,334 --> 00:03:55,209 I'm just thinking, Andrew, 80 00:03:55,209 --> 00:03:57,292 what are we gonna cook in a dishwasher today? 81 00:03:57,292 --> 00:03:59,375 So who here likes to do the dishes? 82 00:03:59,375 --> 00:04:02,250 - ALI: I don't mind. - You don't mind? 83 00:04:02,250 --> 00:04:04,584 - I mind. - [all laugh] 84 00:04:04,584 --> 00:04:11,375 I prefer to cook. 85 00:04:11,375 --> 00:04:13,542 When it comes to water conservation, 86 00:04:13,542 --> 00:04:15,292 there are many ways in the kitchen 87 00:04:15,292 --> 00:04:17,584 to lower the amount of water wasted. 88 00:04:17,584 --> 00:04:21,375 Did you know that you can save up to 20 gallons of water 89 00:04:21,375 --> 00:04:23,959 per load by just skipping the rinse 90 00:04:23,959 --> 00:04:26,167 when you use the dishwasher? 91 00:04:26,167 --> 00:04:28,876 Another way to conserve water as chefs 92 00:04:28,876 --> 00:04:32,501 is to take a look at the way you prepare meals. 93 00:04:32,501 --> 00:04:36,459 Steaming is an incredible 5000 year old technique 94 00:04:36,459 --> 00:04:38,375 within our gastronomy anyway. 95 00:04:38,375 --> 00:04:42,167 It's a delicate way to not only maintain moisture, 96 00:04:42,167 --> 00:04:44,375 nutrients, but also flavor. 97 00:04:44,375 --> 00:04:47,375 For this Quickfire Challenge, our friends at Finish 98 00:04:47,375 --> 00:04:50,918 want you to support their purpose to conserve water. 99 00:04:50,918 --> 00:04:55,542 We want you to give us a dish featuring a steamed element. 100 00:04:55,542 --> 00:05:02,959 But since we're trying to conserve water, 101 00:05:02,959 --> 00:05:06,334 the only water you can use for this challenge 102 00:05:06,334 --> 00:05:09,501 must fit into that one pot. 103 00:05:09,501 --> 00:05:13,209 And that will be the only water 104 00:05:13,209 --> 00:05:17,375 that you will all be able to use for this challenge. 105 00:05:17,375 --> 00:05:20,542 Good thing there's only six of you. 106 00:05:20,542 --> 00:05:24,959 Just one gallon of water for all six of us to prepare dishes 107 00:05:24,959 --> 00:05:27,292 for this gentleman who has two Michelin Stars? 108 00:05:27,292 --> 00:05:30,792 This is gonna be really, really tough. 109 00:05:30,792 --> 00:05:32,167 The winner of this challenge 110 00:05:32,167 --> 00:05:38,125 will receive $10,000 from Finish. 111 00:05:38,125 --> 00:05:40,000 I got this. I got this. 112 00:05:40,000 --> 00:05:42,918 All right, chefs. You have half an hour for this Quickfire. 113 00:05:42,918 --> 00:05:49,709 Your time starts now. Don't run out of steam. 114 00:05:49,709 --> 00:05:51,709 SARA: I have no clue what I'm gonna cook. 115 00:05:51,709 --> 00:05:53,125 Me neither. 116 00:05:53,125 --> 00:05:54,959 If you all know me, I fry, 117 00:05:54,959 --> 00:05:57,417 I sauté, I don't steam anything. 118 00:05:57,417 --> 00:05:59,876 - Where's the water at? - SARA: It's right here. 119 00:05:59,876 --> 00:06:01,584 You guys, the math works out. 120 00:06:01,584 --> 00:06:04,125 Everybody gets about two and a half cups of water. 121 00:06:04,125 --> 00:06:05,834 So how much do I get? 122 00:06:05,834 --> 00:06:07,876 Like a completely full one of these containers. 123 00:06:07,876 --> 00:06:10,626 And then if there's extra, people can come back for more. 124 00:06:10,626 --> 00:06:14,125 Being a mother, I know that sharing is the way to go. 125 00:06:14,125 --> 00:06:15,751 There's your water you guys. 126 00:06:15,751 --> 00:06:18,209 - ALI: How much? - A pint, all the way to the top. 127 00:06:18,209 --> 00:06:19,959 It wasn't me being the water police. 128 00:06:19,959 --> 00:06:21,918 It was me having to be the water mom. 129 00:06:21,918 --> 00:06:24,125 Thank you for the two cups of water, Sara. 130 00:06:24,125 --> 00:06:25,792 You're welcome. 131 00:06:25,792 --> 00:06:27,792 I've never had to work with limited water like this. 132 00:06:27,792 --> 00:06:31,292 - Buddha, what you doing? - I'm gonna do a steamed fish. 133 00:06:31,292 --> 00:06:33,792 I wanted to make something that you'll get in a hotpot. 134 00:06:33,792 --> 00:06:36,667 I'm gonna steam sable fish and some clams. 135 00:06:36,667 --> 00:06:39,292 I don't see anything respecting steam 136 00:06:39,292 --> 00:06:40,959 as much as this dish. 137 00:06:40,959 --> 00:06:42,792 - ALI: Have you seen ginger? - Yeah, it's over here. 138 00:06:42,792 --> 00:06:49,626 Right there, right there, right there, right there. 139 00:06:49,626 --> 00:06:51,292 I'm gonna make a mixiote, 140 00:06:51,292 --> 00:06:56,042 which is steamed [indistinct] tamale. 141 00:06:56,042 --> 00:06:57,667 ...for about seven hours. 142 00:06:57,667 --> 00:07:00,042 I'm going to make a fish mixiote. 143 00:07:00,042 --> 00:07:01,501 Does somebody have peanuts 144 00:07:01,501 --> 00:07:03,417 - on their station? - No. 145 00:07:03,417 --> 00:07:05,834 I'm going to do the quickest adobo of my life 146 00:07:05,834 --> 00:07:09,375 because adobo is an essential part of the mixiote. 147 00:07:09,375 --> 00:07:11,459 There's no industry that wastes more water 148 00:07:11,459 --> 00:07:13,959 than the culinary industry, so I think it's a good challenge. 149 00:07:13,959 --> 00:07:17,167 There's still some in the pot if people need a little more. 150 00:07:17,167 --> 00:07:18,876 Alright, thank you, Sara. 151 00:07:18,876 --> 00:07:22,334 ♪ 152 00:07:22,334 --> 00:07:23,959 TOM: I'm making a scallop mousse. 153 00:07:23,959 --> 00:07:25,667 Oh, you're fancy, bro. 154 00:07:25,667 --> 00:07:27,709 The scallop mousse. Super bloody tasty. 155 00:07:27,709 --> 00:07:29,584 The mousse gets cooked because of the egg white inside. 156 00:07:29,584 --> 00:07:32,042 Through the steaming, it becomes... 157 00:07:32,042 --> 00:07:35,375 Behind you, behind you. 158 00:07:35,375 --> 00:07:38,375 AMAR: This is like the Indian challenge. 159 00:07:38,375 --> 00:07:39,792 Do I eat a lot of dumplings? 160 00:07:39,792 --> 00:07:42,792 Yes. Do I make a lot of dumplings? 161 00:07:42,792 --> 00:07:46,626 No. I'm doing the kiss of death. Oh sh--. 162 00:07:46,626 --> 00:07:48,792 If I'm gonna make a statement in Top Chef, 163 00:07:48,792 --> 00:07:52,334 why not cook dumplings for a two star Michelin dumpling chef? 164 00:07:52,334 --> 00:07:58,292 - 19 minutes. - SARA: 19. 165 00:07:58,292 --> 00:08:00,292 I'm doing like a steamed cabbage. 166 00:08:00,292 --> 00:08:01,751 Five spiced cabbage. 167 00:08:01,751 --> 00:08:04,667 For me, it's hard to develop as much flavor 168 00:08:04,667 --> 00:08:07,834 with steam as it is with, like, fire. 169 00:08:07,834 --> 00:08:10,167 Like, roasted, charred, burnt. 170 00:08:10,167 --> 00:08:12,959 I like that flavor. Oh, my God. 171 00:08:12,959 --> 00:08:15,250 Everything that I've done this whole season where I'm like 172 00:08:15,250 --> 00:08:17,792 take this food and put your southern twist on it. 173 00:08:17,792 --> 00:08:20,042 I'm gonna totally throw that out the window 174 00:08:20,042 --> 00:08:21,959 and I'm gonna use Asian ingredients 175 00:08:21,959 --> 00:08:23,834 and see where it gets me. 176 00:08:23,834 --> 00:08:27,918 My husband is a farmer, so water is really important to us. 177 00:08:27,918 --> 00:08:29,375 Without water, there's no crop. 178 00:08:29,375 --> 00:08:31,959 Conserving water to put it where we need to 179 00:08:31,959 --> 00:08:33,667 is really important. 180 00:08:33,667 --> 00:08:37,792 It would be huge for me to win this challenge. 181 00:08:37,792 --> 00:08:39,375 All of it a quarter? 182 00:08:39,375 --> 00:08:41,250 Yeah, I mean, you're taking all of it? 183 00:08:41,250 --> 00:08:45,584 In Arabic we say... 184 00:08:45,584 --> 00:08:47,292 We need to appreciate these resources. 185 00:08:47,292 --> 00:08:48,626 I'm doing steamed fish. 186 00:08:48,626 --> 00:08:50,250 I'm gonna wrap it in banana leaf. 187 00:08:50,250 --> 00:08:54,584 We grow bananas in Jordan a lot, 188 00:08:54,584 --> 00:08:56,375 For this dish, you don't need that much water 189 00:08:56,375 --> 00:08:59,375 because using banana leaf adds moisture to the food. 190 00:08:59,375 --> 00:09:00,959 It adds flavor, it adds aroma. 191 00:09:00,959 --> 00:09:03,375 So I'm using a sea bass, the Chilean sea bass. 192 00:09:03,375 --> 00:09:06,083 It's not really a thick fish, so it's gonna cook faster. 193 00:09:06,083 --> 00:09:10,334 SARA: 12 minutes, boys. 194 00:09:10,334 --> 00:09:12,459 Sharing water, you know, I'm kind of used to it 195 00:09:12,459 --> 00:09:16,375 because, you know, I grew up with three brothers. 196 00:09:16,375 --> 00:09:18,667 ...I'm wrapping the mussels, 197 00:09:18,667 --> 00:09:21,667 the fish with adobo. 198 00:09:21,667 --> 00:09:24,792 Hopefully it's going to be cooked in eight minutes 199 00:09:24,792 --> 00:09:26,834 because I don't got that much time. 200 00:09:26,834 --> 00:09:28,751 10 minutes, guys, 10 minutes. 201 00:09:28,751 --> 00:09:32,292 ALI: What? 202 00:09:32,292 --> 00:09:34,042 Steam evaporates. 203 00:09:34,042 --> 00:09:36,209 So you're essentially losing water, 204 00:09:36,209 --> 00:09:38,584 but the bamboo basket is quite insulated. 205 00:09:38,584 --> 00:09:40,959 It's really good for retaining that moisture. 206 00:09:40,959 --> 00:09:42,501 AMAR: Six minutes. 207 00:09:42,501 --> 00:09:46,584 ♪ 208 00:09:46,584 --> 00:09:48,792 I'm living the dream. Making a salsa. 209 00:09:48,792 --> 00:09:50,709 The vegetables bring sweetness to the dish. 210 00:09:50,709 --> 00:09:53,626 I'm just hoping my steamed buns come out properly. 211 00:09:53,626 --> 00:09:58,125 ♪ 212 00:09:58,125 --> 00:10:00,959 Chefs, you have five minutes left. 213 00:10:00,959 --> 00:10:02,667 Watch your back. Hot stuff coming through. 214 00:10:02,667 --> 00:10:05,083 I still have to pan fry steamed dumplings. 215 00:10:05,083 --> 00:10:06,959 It's time to steam you, baby. 216 00:10:06,959 --> 00:10:09,959 Which is a technique when you use a little bit of oil, 217 00:10:09,959 --> 00:10:11,459 you get some color on it. 218 00:10:11,459 --> 00:10:14,334 Water covers and the steam cooks it through, 219 00:10:14,334 --> 00:10:15,959 still keeping it crispy on the bottom. 220 00:10:15,959 --> 00:10:18,209 - Full steam ahead. - ALI: How are you doing, papi? 221 00:10:18,209 --> 00:10:19,792 I don't know, how much time left? 222 00:10:19,792 --> 00:10:21,834 ALI: Two minutes, guys. Two minutes. 223 00:10:21,834 --> 00:10:25,042 AMAR: There's no way. 224 00:10:25,042 --> 00:10:27,167 I cannot check the fish before I serve it 225 00:10:27,167 --> 00:10:29,000 because if I would have opened the banana leaf, 226 00:10:29,000 --> 00:10:30,459 I would lose all the moisture. 227 00:10:30,459 --> 00:10:33,584 I hope it's cooked. Fingers crossed. 228 00:10:33,584 --> 00:10:35,626 Ha! 229 00:10:35,626 --> 00:10:37,501 One minute. 230 00:10:37,501 --> 00:10:40,417 SARA: Jesus Christ. I don't know about my dish. 231 00:10:40,417 --> 00:10:42,959 I'm not happy that I didn't incorporate anything 232 00:10:42,959 --> 00:10:45,709 about myself into this dish at all. 233 00:10:45,709 --> 00:10:47,250 It is what it is. 234 00:10:47,250 --> 00:10:53,292 PADMA: Five, four, three, two, one, hands up. 235 00:10:53,292 --> 00:10:55,375 AMAR: I'm going to my funeral. 236 00:10:55,375 --> 00:10:55,375 Straight to the cemetery. 237 00:10:55,375 --> 00:11:01,626 PADMA: Previously on Top Chef World All Stars... 238 00:11:01,626 --> 00:11:04,250 Gabri, come on up. 239 00:11:04,250 --> 00:11:07,167 Thank you. What did you make for us? 240 00:11:07,167 --> 00:11:08,834 Traditional mixiote is made with lamb, 241 00:11:08,834 --> 00:11:12,250 but instead I used sole, mussels, and adobo. 242 00:11:12,250 --> 00:11:14,000 Where does the sourness come from? 243 00:11:14,000 --> 00:11:15,292 The lime pickled onion. 244 00:11:15,292 --> 00:11:16,501 - ANDREW: Okay. - GABRI: Yes. 245 00:11:16,501 --> 00:11:18,334 How did you divvy up the water? 246 00:11:18,334 --> 00:11:20,459 Sara took the water for all of us 247 00:11:20,459 --> 00:11:23,167 and we just take what we need. 248 00:11:23,167 --> 00:11:29,167 - And did you all have enough? - Yes. 249 00:11:29,167 --> 00:11:31,751 I did a take on a hotpot with a black vinegar 250 00:11:31,751 --> 00:11:33,292 and shaoxing sauce. 251 00:11:33,292 --> 00:11:35,375 The sable fish has been cooked in a marinade. 252 00:11:35,375 --> 00:11:37,000 There was a watermelon radish dumpling 253 00:11:37,000 --> 00:11:39,375 that's filled with shrimp. 254 00:11:39,375 --> 00:11:43,209 - Thank you, Buddha. - You're welcome. 255 00:11:43,209 --> 00:11:45,626 I made a steamed cabbage with five spice 256 00:11:45,626 --> 00:11:47,959 and then there's a little tofu puree 257 00:11:47,959 --> 00:11:49,626 and just lightly steamed scallops. 258 00:11:49,626 --> 00:11:51,542 That's what, a crispy chili oil? 259 00:11:51,542 --> 00:11:57,042 Yeah. 260 00:11:57,042 --> 00:12:00,459 ANDREW: Thank you. 261 00:12:00,459 --> 00:12:03,584 I have prepared steamed sea bass wrapped in banana leaf 262 00:12:03,584 --> 00:12:05,292 to give it that fragrant smell. 263 00:12:05,292 --> 00:12:07,042 And the sauce I made from bell peppers, 264 00:12:07,042 --> 00:12:11,792 onion, garlic, chili, and ginger. 265 00:12:11,792 --> 00:12:13,501 - Tom. - Hello. 266 00:12:13,501 --> 00:12:14,667 Thank you. 267 00:12:14,667 --> 00:12:16,375 I made a very fine scallop mousse. 268 00:12:16,375 --> 00:12:18,375 Inside is a little bit of charred chorizo 269 00:12:18,375 --> 00:12:21,542 and I made a marination with the chorizo oil. 270 00:12:21,542 --> 00:12:23,209 Is this the texture of the mousse 271 00:12:23,209 --> 00:12:24,834 that you're looking for? 272 00:12:24,834 --> 00:12:28,125 Yeah. 273 00:12:28,125 --> 00:12:30,959 - Thank you. - Thank you. 274 00:12:30,959 --> 00:12:32,709 I think he didn't like it. 275 00:12:32,709 --> 00:12:34,876 And the kiss of death. 276 00:12:34,876 --> 00:12:36,584 Why are you saying that? 277 00:12:36,584 --> 00:12:39,292 It's the dumping master here, so. 278 00:12:39,292 --> 00:12:42,167 - Did you make a dumpling? - I did make a dumpling. 279 00:12:42,167 --> 00:12:45,125 Okay, well, that's your own funeral then. 280 00:12:45,125 --> 00:12:46,250 Looks pretty. 281 00:12:46,250 --> 00:12:47,918 So you have a steam 282 00:12:47,918 --> 00:12:49,209 and pan fried pork dumpling 283 00:12:49,209 --> 00:12:52,000 with a beat tweel. 284 00:12:52,000 --> 00:12:53,667 What exactly did you steam here? 285 00:12:53,667 --> 00:12:56,584 - The dumplings. - Oh. You still fried a lot. 286 00:12:56,584 --> 00:13:00,167 Well, it's steamed first and then fried. 287 00:13:00,167 --> 00:13:02,709 - Thank you. - Thank you. 288 00:13:02,709 --> 00:13:05,542 Andrew, how do you think our chefs did overall? 289 00:13:05,542 --> 00:13:08,042 It was a fantastic mix of dishes. 290 00:13:08,042 --> 00:13:11,751 Ultimately, we were looking for steaming to be celebrated. 291 00:13:11,751 --> 00:13:17,667 Who had one of our least favorite dishes, Andrew? 292 00:13:17,667 --> 00:13:19,167 Sara. 293 00:13:19,167 --> 00:13:21,167 Your dish didn't necessarily have to be Asian, 294 00:13:21,167 --> 00:13:23,501 I think you forced it to be Asian. 295 00:13:23,501 --> 00:13:27,375 100%. 296 00:13:27,375 --> 00:13:28,709 Tom. 297 00:13:28,709 --> 00:13:32,584 The mousse on top had a very wet texture to it. 298 00:13:32,584 --> 00:13:33,959 Thank you. 299 00:13:33,959 --> 00:13:36,834 Who else? 300 00:13:36,834 --> 00:13:40,167 Amar, there were some technical issues with that dish. 301 00:13:40,167 --> 00:13:42,209 The filling ended up being quite dry. 302 00:13:42,209 --> 00:13:45,792 You should just steam them and let it go. 303 00:13:45,792 --> 00:13:48,542 And now for some good news. 304 00:13:48,542 --> 00:13:52,584 Who had one of our favorites? 305 00:13:52,584 --> 00:13:56,209 Gabri, it was just a delicious plate of food. 306 00:13:56,209 --> 00:13:57,792 I loved that adobo sauce. 307 00:13:57,792 --> 00:14:00,501 It was really savory, really craveable. 308 00:14:00,501 --> 00:14:02,501 Thank you so much. 309 00:14:02,501 --> 00:14:05,876 Buddha. Technically, the fish was cooked beautifully. 310 00:14:05,876 --> 00:14:10,751 There was a lot of variety, both in flavor and in texture. 311 00:14:10,751 --> 00:14:12,375 Thank you. 312 00:14:12,375 --> 00:14:14,584 The chef who had our favorite dish of the day 313 00:14:14,584 --> 00:14:22,501 really celebrated steaming and that chef was... 314 00:14:22,501 --> 00:14:25,167 Buddha. 315 00:14:25,167 --> 00:14:27,292 PADMA: Congratulations, Buddha. 316 00:14:27,292 --> 00:14:30,959 You just won yourself $10,000 from Finish Quantum. 317 00:14:30,959 --> 00:14:32,417 Thank you, Finish. 318 00:14:32,417 --> 00:14:34,834 Yes! Another Quickfire. That's three. 319 00:14:34,834 --> 00:14:38,167 I'm breaking records from my last season. 320 00:14:38,167 --> 00:14:41,125 And they're donating $10,000 on your behalf 321 00:14:41,125 --> 00:14:45,501 to the World Wildlife Fund for River Conservation initiatives. 322 00:14:45,501 --> 00:14:47,542 Thank you, that's incredible. 323 00:14:47,542 --> 00:14:49,501 Andrew, I want to thank you for joining us today. 324 00:14:49,501 --> 00:14:51,918 It was lovely to have you. Thank you for coming. 325 00:14:51,918 --> 00:14:54,167 It's been an absolute honor. Thank you so much, chefs. 326 00:14:54,167 --> 00:14:55,792 - Thank you. - Thank you. Chef. 327 00:14:55,792 --> 00:14:57,959 Take care. 328 00:14:57,959 --> 00:15:02,876 Chefs, why don't you join your colleagues over here? 329 00:15:02,876 --> 00:15:03,959 Congrats. 330 00:15:03,959 --> 00:15:06,959 And although you may be friends, 331 00:15:06,959 --> 00:15:15,167 the battle has only just begun. 332 00:15:15,167 --> 00:15:19,125 One of the most iconic dishes that England has contributed 333 00:15:19,125 --> 00:15:22,250 to the world is the beef wellington. 334 00:15:22,250 --> 00:15:25,083 The welly! 335 00:15:25,083 --> 00:15:28,834 Beef wellington is beef that's been coated with pâté 336 00:15:28,834 --> 00:15:31,959 and duxelles, wrapped in puff pastry. 337 00:15:31,959 --> 00:15:33,125 and baked. 338 00:15:33,125 --> 00:15:35,417 This dish is often associated 339 00:15:35,417 --> 00:15:37,542 with the first Duke of wellington, 340 00:15:37,542 --> 00:15:39,626 Arthur Wellesley. 341 00:15:39,626 --> 00:15:43,542 The beef wellington was created for a celebration commemorating 342 00:15:43,542 --> 00:15:48,209 his defeat of Napoleon in the battle of Waterloo. 343 00:15:48,209 --> 00:15:52,834 Who here is familiar with beef wellington? 344 00:15:52,834 --> 00:15:54,792 How about cooking it? 345 00:15:54,792 --> 00:15:58,125 It's basics in school, you know, making a wellington. 346 00:15:58,125 --> 00:16:00,417 But, hey, that was 10 years ago. 347 00:16:00,417 --> 00:16:02,542 For your next Elimination Challenge, 348 00:16:02,542 --> 00:16:06,459 we're having a battle of our own. 349 00:16:06,459 --> 00:16:09,918 A battle of the wellingtons. 350 00:16:09,918 --> 00:16:19,042 We're looking for not one, not two, three wellington dishes. 351 00:16:19,042 --> 00:16:21,667 AMAR: Three different wellingtons? 352 00:16:21,667 --> 00:16:23,083 I don't like it. 353 00:16:23,083 --> 00:16:25,792 One with seafood, one with meat, 354 00:16:25,792 --> 00:16:28,459 and one that is a dessert. 355 00:16:28,459 --> 00:16:31,751 You'll be cooking for me, Tom, Gail, 356 00:16:31,751 --> 00:16:34,209 our guest judge two Michelin Starred chef 357 00:16:34,209 --> 00:16:40,000 Kirk Westaway, as well as 25 diners 358 00:16:40,000 --> 00:16:43,334 who will all be voting each round. 359 00:16:43,334 --> 00:16:46,125 We'll be taking the diners' votes into account 360 00:16:46,125 --> 00:16:47,709 in the final judging. 361 00:16:47,709 --> 00:16:50,626 To serve 25 diners wellington is very difficult, 362 00:16:50,626 --> 00:16:56,209 but to serve 25 diners three different kinds of wellington? 363 00:16:56,209 --> 00:16:57,918 There's no way. 364 00:16:57,918 --> 00:16:59,250 But that is too much work 365 00:16:59,250 --> 00:17:01,792 for one person to do alone, right? 366 00:17:01,792 --> 00:17:05,250 Chefs, please draw knives. 367 00:17:05,250 --> 00:17:09,834 Go ahead, Amar. One. 368 00:17:09,834 --> 00:17:12,584 Sara's also a one. 369 00:17:12,584 --> 00:17:19,334 Gabri, you're three. Three as well. 370 00:17:19,334 --> 00:17:22,876 - Ali and Tom. - Tom, Thomas, Tommy. 371 00:17:22,876 --> 00:17:26,876 I guess I don't need Amar anymore. Sorry, bro. 372 00:17:26,876 --> 00:17:29,542 Your wellingtons don't need to be traditional, 373 00:17:29,542 --> 00:17:32,709 so we're excited to see what you guys will come up with. 374 00:17:32,709 --> 00:17:36,375 This is the final team challenge of the season 375 00:17:36,375 --> 00:17:38,584 and it's an important one 376 00:17:38,584 --> 00:17:44,209 because this is a double elimination. 377 00:17:44,209 --> 00:17:46,334 GABRI: Man, come on. 378 00:17:46,334 --> 00:17:50,292 Double elimination on this stage of the competition? 379 00:17:50,292 --> 00:17:54,375 We really need to nail this challenge. 380 00:17:54,375 --> 00:17:56,751 Tonight you'll go shopping at Whole Foods Market 381 00:17:56,751 --> 00:18:00,542 and then tomorrow you'll have three hours to prep 382 00:18:00,542 --> 00:18:03,918 and cook at the historic Tobacco Dock. 383 00:18:03,918 --> 00:18:05,375 Good luck, you guys. 384 00:18:05,375 --> 00:18:13,959 We'll see you at the docks tomorrow. 385 00:18:13,959 --> 00:18:16,167 I learned wellingtons working at Gordon Ramsey. 386 00:18:16,167 --> 00:18:19,292 I've probably have done about 30 wellingtons in my career. 387 00:18:19,292 --> 00:18:21,876 I'm not the most experienced doing wellingtons. 388 00:18:21,876 --> 00:18:28,167 The last wellington that I made was five years ago. 389 00:18:28,167 --> 00:18:31,918 I've seen salmon done many times before. 390 00:18:31,918 --> 00:18:36,334 Salmon? 391 00:18:36,334 --> 00:18:45,292 Because it's traditional and safe. 392 00:18:45,292 --> 00:18:47,959 So, the key of a beef wellington is the crêpes 393 00:18:47,959 --> 00:18:52,834 and so they really soak up all the juice from the meat. 394 00:18:52,834 --> 00:18:55,501 If the puff pastry becomes soggy, 395 00:18:55,501 --> 00:19:01,417 that's, like, the worst thing you can do. 396 00:19:01,417 --> 00:19:04,918 I don't remember the last time I made a wellington. 397 00:19:04,918 --> 00:19:09,083 Me neither. 398 00:19:09,083 --> 00:19:11,292 But are we going traditional flavors? 399 00:19:11,292 --> 00:19:13,584 Probably not, I mean, that's not our style. 400 00:19:13,584 --> 00:19:16,125 Part of what we do is like big, huge flavor. 401 00:19:16,125 --> 00:19:31,918 Like, we don't shy away from it. 402 00:19:31,918 --> 00:19:35,501 I like apple pie, yeah. 403 00:19:35,501 --> 00:19:37,709 I think our team is gonna do really well. 404 00:19:37,709 --> 00:19:41,209 Every decision that we make will be made together. 405 00:19:41,209 --> 00:19:43,167 All right guys, let's get out of here. 406 00:19:43,167 --> 00:19:45,417 - Let's get our wellies on. - SARA: All right. 407 00:19:45,417 --> 00:19:53,375 Buddha's like, "Let me turn to the wellington page in my book." 408 00:19:53,375 --> 00:19:55,250 BUDDHA: For dessert, peach melba wellington. 409 00:19:55,250 --> 00:19:56,667 GABRI: I like it. 410 00:19:56,667 --> 00:19:57,959 Traditionally, it's roasted peach 411 00:19:57,959 --> 00:19:59,501 with almond frangipane. 412 00:19:59,501 --> 00:20:01,334 We're going pretty classical, but I think 413 00:20:01,334 --> 00:20:03,417 it's just all within the technique. 414 00:20:03,417 --> 00:20:06,167 For the seafood wellington, we doing... 415 00:20:06,167 --> 00:20:07,876 Dry aged tuna. 416 00:20:07,876 --> 00:20:09,375 Maybe we get shrimp 417 00:20:09,375 --> 00:20:11,959 to make the nice sauce américaine. 418 00:20:11,959 --> 00:20:14,167 - And then for the meat-- - Lamb. 419 00:20:14,167 --> 00:20:15,751 Yeah, I love that idea. 420 00:20:15,751 --> 00:20:17,959 I mean, lamb, we can put more flavor into it. 421 00:20:17,959 --> 00:20:22,167 Yup. 422 00:20:22,167 --> 00:20:23,667 This is going to be tough. 423 00:20:23,667 --> 00:20:26,292 We're getting closer to the finish line, 424 00:20:26,292 --> 00:20:28,709 the title of Top Chef World All Stars 425 00:20:28,709 --> 00:20:35,459 and it's getting harder every challenge. 426 00:20:35,459 --> 00:20:43,709 I have worked so hard for this. 427 00:20:43,709 --> 00:20:46,375 It would be really devastating for me to go home, 428 00:20:46,375 --> 00:20:55,292 like I'm this close. 429 00:20:55,292 --> 00:20:56,959 SARA: Come on, daddy. Come on. 430 00:20:56,959 --> 00:21:03,626 [Amar laughs] 431 00:21:03,626 --> 00:21:05,792 TOM G: All right, I got some puff pastry. 432 00:21:05,792 --> 00:21:07,834 - How about that? - SARA: Get puff pastry. 433 00:21:07,834 --> 00:21:10,667 We already have to make three wellingtons in three hours. 434 00:21:10,667 --> 00:21:13,417 I cannot make puff pastry in that time frame. 435 00:21:13,417 --> 00:21:15,083 It's not happening. 436 00:21:15,083 --> 00:21:16,542 Four lobster tails. 437 00:21:16,542 --> 00:21:18,709 Let me also get a kilo of those prawns. 438 00:21:18,709 --> 00:21:21,375 Instead of using duxelles for the seafood wellington, 439 00:21:21,375 --> 00:21:23,709 we're gonna make a seafood mussoline. 440 00:21:23,709 --> 00:21:26,250 So basically lobster meat, shrimp, 441 00:21:26,250 --> 00:21:28,167 scallop wrapped around the tuna. 442 00:21:28,167 --> 00:21:29,542 And I'm still here, right? 443 00:21:29,542 --> 00:21:31,375 Now I'm feeling really confident 444 00:21:31,375 --> 00:21:33,000 going a different route as the other chefs. 445 00:21:33,000 --> 00:21:35,542 Keep betting on me, you're gonna win, huh? [laughs] 446 00:21:35,542 --> 00:21:37,167 Hi, you getting apples? 447 00:21:37,167 --> 00:21:39,417 Of course. We're making apple wellington. 448 00:21:39,417 --> 00:21:41,584 - You too? - Really? That's good. 449 00:21:41,584 --> 00:21:43,417 Not really. 450 00:21:43,417 --> 00:21:45,501 It's pretty much gonna be like a battle of the apples. 451 00:21:45,501 --> 00:21:47,626 Double elimination sucks. But you know what? 452 00:21:47,626 --> 00:21:49,834 The less people the better, I just hope it's not me. 453 00:21:49,834 --> 00:21:52,209 SARA: 14 minutes everyone. 454 00:21:52,209 --> 00:21:57,584 ♪ 455 00:21:57,584 --> 00:22:00,459 - You saw marzipan somewhere? - What? Maxi pads? 456 00:22:00,459 --> 00:22:03,751 It's probably in the lady's aisle. 457 00:22:03,751 --> 00:22:06,125 Oh, marzipan. 458 00:22:06,125 --> 00:22:07,792 Come on! 459 00:22:07,792 --> 00:22:09,250 You got extra mushrooms? 460 00:22:09,250 --> 00:22:10,751 Mushrooms, I'm gonna grab some more. 461 00:22:10,751 --> 00:22:12,167 Yeah, double it. 462 00:22:12,167 --> 00:22:13,751 AMAR: You got everything? You got filo? 463 00:22:13,751 --> 00:22:15,167 - SARA: Yeah. - All right. Let's go up. 464 00:22:15,167 --> 00:22:18,083 What do you think? We're done? 465 00:22:18,083 --> 00:22:19,792 How long we got left? 466 00:22:19,792 --> 00:22:22,292 It's gonna be amazing if he does it. 467 00:22:22,292 --> 00:22:24,459 Yo, papi, tomorrow, we're against each other. 468 00:22:24,459 --> 00:22:25,959 But you know that I love you. 469 00:22:25,959 --> 00:22:34,709 I love you too, papi. It doesn't matter, okay? 470 00:22:34,709 --> 00:22:37,709 He is el gato. 471 00:22:37,709 --> 00:22:39,125 Thank you! 472 00:22:39,125 --> 00:22:51,334 ♪ 473 00:22:51,334 --> 00:22:53,792 SARA: What up? What are you doing? 474 00:22:53,792 --> 00:22:58,959 I made it to the top six and I'm the only girl left. 475 00:22:58,959 --> 00:23:01,000 - Yes, Sara! - I know. 476 00:23:01,000 --> 00:23:03,417 I know, but I mean, I'm not gonna think about it like that. 477 00:23:03,417 --> 00:23:05,292 I'm just gonna do my thing. 478 00:23:05,292 --> 00:23:07,375 Kelsey is one of my oldest culinary friends. 479 00:23:07,375 --> 00:23:09,125 We worked together in New York City 480 00:23:09,125 --> 00:23:10,709 well over a decade ago. 481 00:23:10,709 --> 00:23:12,959 But also, Kelsey and I competed together 482 00:23:12,959 --> 00:23:15,375 in Top Chef 16 in Kentucky. 483 00:23:15,375 --> 00:23:19,334 Kelsey. You are Top Chef. 484 00:23:19,334 --> 00:23:21,542 She won. I got second. 485 00:23:21,542 --> 00:23:23,501 - How are you feeling? - I feel good. 486 00:23:23,501 --> 00:23:25,375 But now this challenge that we're doing, 487 00:23:25,375 --> 00:23:26,959 it's a double elimination. 488 00:23:26,959 --> 00:23:28,751 No. It doesn't matter. 489 00:23:28,751 --> 00:23:31,209 I have zero doubt you're gonna be in the finale. 490 00:23:31,209 --> 00:23:32,959 - Zero. - Thank you, baby. 491 00:23:32,959 --> 00:23:35,459 Everybody needs, you know, a little boost of confidence 492 00:23:35,459 --> 00:23:38,876 and to get one from a fellow competitor is really nice. 493 00:23:38,876 --> 00:23:42,375 She knows what to say to me to remind me, like, 494 00:23:42,375 --> 00:23:44,417 what is the end goal? 495 00:23:44,417 --> 00:23:48,042 Tell Amar I told him don't [bleep] it up, dude. 496 00:23:48,042 --> 00:23:55,667 I'll tell him. 497 00:23:55,667 --> 00:23:57,375 ♪ 498 00:23:57,375 --> 00:24:01,959 - Oy, oy. - All right. Let's go. 499 00:24:01,959 --> 00:24:05,959 These challenges just push the limits for sure. 500 00:24:05,959 --> 00:24:07,751 How do you feel, Ali? 501 00:24:07,751 --> 00:24:10,751 I'm always worried, you know, because if it doesn't worry you, 502 00:24:10,751 --> 00:24:13,375 if it doesn't stress you, then it's not important. 503 00:24:13,375 --> 00:24:15,375 I felt some stress from the other teams. 504 00:24:15,375 --> 00:24:17,918 Gabri has no stress in him, he's with Buddha. 505 00:24:17,918 --> 00:24:24,042 [sings] Come on, Gabri, let's go party. 506 00:24:24,042 --> 00:24:25,334 GABRI: Here we are. 507 00:24:25,334 --> 00:24:32,167 SARA: Tobacco Dock, we're here. 508 00:24:32,167 --> 00:24:34,375 AMAR: Show time. 509 00:24:34,375 --> 00:24:36,542 SARA: Behind. 510 00:24:36,542 --> 00:24:39,167 - BUDDHA: Let's do this, Gabri. - Ali, at least we're working 511 00:24:39,167 --> 00:24:41,375 - next to each other, huh? - ALI: Always. 512 00:24:41,375 --> 00:24:43,292 AMAR: I'm gonna start with the lamb shanks right now. 513 00:24:43,292 --> 00:24:46,250 - Get those brazing. - SARA: That'll be good. 514 00:24:46,250 --> 00:24:47,876 Sara, we're forgetting something. 515 00:24:47,876 --> 00:24:50,334 Oh, oh! 516 00:24:50,334 --> 00:24:51,167 Yeah, well, buddy, I'm gonna start with the duxelles... 517 00:24:51,167 --> 00:24:53,417 - Yep. - ...you know, and the cabbage. 518 00:24:53,417 --> 00:24:55,501 Buddha is in charge of all the wellingtons 519 00:24:55,501 --> 00:24:58,459 and I'm going to take charge of the duxelles, the sauces, 520 00:24:58,459 --> 00:25:02,209 the garnishes for every single course. 521 00:25:02,209 --> 00:25:04,918 I've been trained in French cuisine, 522 00:25:04,918 --> 00:25:07,876 so I'm pretty confident with all these French techniques. 523 00:25:07,876 --> 00:25:12,209 This is my comfort zone. 524 00:25:12,209 --> 00:25:14,959 Well, one of the most important parts. 525 00:25:14,959 --> 00:25:17,209 - How are you with the salmon? - Frying salmon. 526 00:25:17,209 --> 00:25:19,751 ALI: Tom is just focusing on doing the wellington. 527 00:25:19,751 --> 00:25:21,792 I'm gonna be doing the cauliflower puree, 528 00:25:21,792 --> 00:25:27,834 the charred leeks, the onion puree, the red wine jus. 529 00:25:27,834 --> 00:25:32,334 To serve for 25 diners... 530 00:25:32,334 --> 00:25:33,709 That's torture. 531 00:25:33,709 --> 00:25:35,250 - How many filets? - Make it three. 532 00:25:35,250 --> 00:25:37,667 AMAR: Oh, my God. Look at this tuna. 533 00:25:37,667 --> 00:25:40,584 I'm gonna start doing the seafood wellington. 534 00:25:40,584 --> 00:25:43,626 I have to make a seafood farce that's gonna go around the tuna. 535 00:25:43,626 --> 00:25:45,167 I'm peeling all the shrimp right now 536 00:25:45,167 --> 00:25:47,375 to get that lobster sauce going right away. 537 00:25:47,375 --> 00:25:49,709 I also have to make the sauce américaine. 538 00:25:49,709 --> 00:25:52,125 It's more like a lobster cream sauce. 539 00:25:52,125 --> 00:25:56,959 - 2:25 left, guys. - BUDDHA: Yeah. 540 00:25:56,959 --> 00:25:59,542 ♪ 541 00:25:59,542 --> 00:26:01,250 The crêpes are, like, uneven. 542 00:26:01,250 --> 00:26:03,417 Not cooking well. 543 00:26:03,417 --> 00:26:04,959 We're gonna have to scrap the crêpes. 544 00:26:04,959 --> 00:26:06,626 Crêpes are an extra layer 545 00:26:06,626 --> 00:26:08,751 of actually making wellington a little bit more dryer, 546 00:26:08,751 --> 00:26:11,042 but we're running on such a strict timeline. 547 00:26:11,042 --> 00:26:13,959 If I don't focus on trying to get the wellington together, 548 00:26:13,959 --> 00:26:15,167 I might not even have one. 549 00:26:15,167 --> 00:26:16,709 Yeah, that's fine. 550 00:26:16,709 --> 00:26:18,083 AMAR: Papi, how you doing, bro? 551 00:26:18,083 --> 00:26:19,751 ALI: We're not together anymore. 552 00:26:19,751 --> 00:26:21,334 AMAR: They make us a break up, huh? 553 00:26:21,334 --> 00:26:22,834 You guys aren't broken up, 554 00:26:22,834 --> 00:26:24,375 you're just seeing other people right now. 555 00:26:24,375 --> 00:26:26,250 It's an open relationship, right? 556 00:26:26,250 --> 00:26:28,584 [laughing] 557 00:26:28,584 --> 00:26:30,959 ALI: So the plan for the beef tenderloin, 558 00:26:30,959 --> 00:26:33,584 I'm gonna heavily season it then pan sear it. 559 00:26:33,584 --> 00:26:35,792 TOM G: The tricky part about wellington is literally 560 00:26:35,792 --> 00:26:38,250 over-cooking the protein or undercooking the protein. 561 00:26:38,250 --> 00:26:39,834 And here comes the worst part. 562 00:26:39,834 --> 00:26:42,375 You have no idea how you do until you open it. 563 00:26:42,375 --> 00:26:44,167 And when you open it, it's too late. 564 00:26:44,167 --> 00:26:45,792 Ali, how are we looking on time? 565 00:26:45,792 --> 00:26:47,375 I think we're going according to plan. 566 00:26:47,375 --> 00:26:49,167 - Lamb shanks are working? - Oh, yeah. 567 00:26:49,167 --> 00:26:51,709 With lamb, we could go a lot heavier flavors like our style. 568 00:26:51,709 --> 00:26:54,584 For the lamb wellington, I made this harissa 569 00:26:54,584 --> 00:26:56,459 to rub the lamb all around it. 570 00:26:56,459 --> 00:27:00,792 I'm gonna simmer lamb loins for a lamb wellington. 571 00:27:00,792 --> 00:27:03,584 And then on the side, we're gonna do a nice date puree 572 00:27:03,584 --> 00:27:05,292 with a little bit of cumin. 573 00:27:05,292 --> 00:27:07,083 Apple filling's working. 574 00:27:07,083 --> 00:27:09,250 SARA: You go and get those, like, starting to cool. 575 00:27:09,250 --> 00:27:10,792 It's going to be apple wellington 576 00:27:10,792 --> 00:27:12,375 versus apple wellington. 577 00:27:12,375 --> 00:27:14,501 And so I think it's important to stand out. 578 00:27:14,501 --> 00:27:16,751 I got the apples turned off as soon as I get this sponge 579 00:27:16,751 --> 00:27:18,584 and I'm gonna strain it and reduce the juice. 580 00:27:18,584 --> 00:27:21,584 And so I'm making the apple filling, the sponge cake, 581 00:27:21,584 --> 00:27:24,042 and then we're gonna roll that in filo dough, 582 00:27:24,042 --> 00:27:25,542 not puff pastry. 583 00:27:25,542 --> 00:27:27,959 Gonna get three out of each one. 584 00:27:27,959 --> 00:27:29,918 Buddha, how you doing, bro? 585 00:27:29,918 --> 00:27:31,584 Good. I'm just starting to roll the salmon wellington. 586 00:27:31,584 --> 00:27:33,167 The seaweed's gonna keep everything together. 587 00:27:33,167 --> 00:27:34,959 Also absorbing all the liquid. 588 00:27:34,959 --> 00:27:36,876 Come on. I need more time. 589 00:27:36,876 --> 00:27:39,375 Gabri, try and get those done in like two minutes. 590 00:27:39,375 --> 00:27:40,959 - Yes. - You're 15 minutes behind. 591 00:27:40,959 --> 00:27:42,751 These peaches are hard to peel. 592 00:27:42,751 --> 00:27:44,375 Cut them in half, destone them, yeah? 593 00:27:44,375 --> 00:27:45,959 - Yes, chef. - We're in it together, 594 00:27:45,959 --> 00:27:47,167 it's a double elimination. 595 00:27:47,167 --> 00:27:48,959 It's almost two hours now. 596 00:27:48,959 --> 00:27:51,292 He should be pushing me and I should be pushing him. 597 00:27:51,292 --> 00:27:53,167 Oh, [bleep] this sh--. This is hard. 598 00:27:53,167 --> 00:28:03,083 ♪ 599 00:28:03,083 --> 00:28:05,083 Ali, what are you doing now? 600 00:28:05,083 --> 00:28:07,334 I'm doing a cauliflower puree. 601 00:28:07,334 --> 00:28:08,751 Yeah, right next to you. 602 00:28:08,751 --> 00:28:10,584 ALI: We need to start rolling, man. 603 00:28:10,584 --> 00:28:12,501 TOM G: Yes, sir. Before I use the puff pastry, 604 00:28:12,501 --> 00:28:14,375 I roll the fish itself on the crab. 605 00:28:14,375 --> 00:28:15,792 On the crab I put the leak duxelles, 606 00:28:15,792 --> 00:28:17,876 then I put it in the fridge to cool it down. 607 00:28:17,876 --> 00:28:20,667 Every single ingredient who goes inside the wellington 608 00:28:20,667 --> 00:28:22,751 needs to be as cold as possible. That's very important. 609 00:28:22,751 --> 00:28:25,209 If not... 610 00:28:25,209 --> 00:28:26,667 After the fish is cooled down, 611 00:28:26,667 --> 00:28:28,375 then I roll it into the puff pastry. 612 00:28:28,375 --> 00:28:30,250 Try to keep it as tight as possible. 613 00:28:30,250 --> 00:28:31,834 Next is the beef wellington. 614 00:28:31,834 --> 00:28:33,792 - Yeah, it's just enough. - ALI: Just enough, yeah? 615 00:28:33,792 --> 00:28:35,334 And then you start all over again. 616 00:28:35,334 --> 00:28:36,709 Why is my life so complicated? 617 00:28:36,709 --> 00:28:42,375 ♪ 618 00:28:42,375 --> 00:28:46,667 - How are you doing, Gabri? - Already finished. 619 00:28:46,667 --> 00:28:48,250 Hey, chefs, how are we doing? 620 00:28:48,250 --> 00:28:49,667 [chefs] Hello. 621 00:28:49,667 --> 00:28:51,209 I want to introduce Kirk Westaway 622 00:28:51,209 --> 00:28:52,626 from restaurant Jaan in Singapore. 623 00:28:52,626 --> 00:28:54,584 - Hello! - Hi, chef. Nice to meet you. 624 00:28:54,584 --> 00:28:56,375 Hi, good morning, guys. Good to be here. 625 00:28:56,375 --> 00:28:58,167 - Hey, Sara. - Hello. 626 00:28:58,167 --> 00:28:59,918 - You guys a team? - Team USA, baby. 627 00:28:59,918 --> 00:29:01,751 Team USA, okay. What are you guys making? 628 00:29:01,751 --> 00:29:04,042 So the first course we're gonna do a tuna 629 00:29:04,042 --> 00:29:05,375 and seafood wellington. 630 00:29:05,375 --> 00:29:06,626 In between the tuna and the pastry, 631 00:29:06,626 --> 00:29:08,584 you've got some kind of a lining? 632 00:29:08,584 --> 00:29:10,292 - Oh no, we don't have a lining. - Seafood sausage. 633 00:29:10,292 --> 00:29:11,667 You're wrapping tuna with the sausage 634 00:29:11,667 --> 00:29:13,959 and then pastry on top of that. 635 00:29:13,959 --> 00:29:15,501 Why, is that a bad idea? 636 00:29:15,501 --> 00:29:18,709 Tom never gives advice in the kitchen. 637 00:29:18,709 --> 00:29:20,542 - Good luck. - Bye, you guys. 638 00:29:20,542 --> 00:29:22,584 He just asks questions in a way 639 00:29:22,584 --> 00:29:28,000 that makes you realize you're doing something wrong. 640 00:29:28,000 --> 00:29:29,375 Hey, Ali and Tom, how you doing? 641 00:29:29,375 --> 00:29:30,834 Hi, chef. We're doing good. 642 00:29:30,834 --> 00:29:33,501 Have you made much wellington before? 643 00:29:33,501 --> 00:29:35,000 What are you doing for dessert? 644 00:29:35,000 --> 00:29:37,083 For desserts, we're doing an apple wellington 645 00:29:37,083 --> 00:29:39,876 and we have here our custard. Do you wanna try it? Taste? 646 00:29:39,876 --> 00:29:41,709 That's our custard, it has the orange blossom. 647 00:29:41,709 --> 00:29:44,083 - Very good. Yeah. - Clever, creamy. 648 00:29:44,083 --> 00:29:46,000 Orange blossom is a really nice touch in there. 649 00:29:46,000 --> 00:29:48,000 Just a kick. Not too much. It's not overpowering. 650 00:29:48,000 --> 00:29:50,375 Yeah, it doesn't taste like your grandma's closet. 651 00:29:50,375 --> 00:29:51,751 [laughing] 652 00:29:51,751 --> 00:29:53,667 - Good luck. - Thank you, chefs. 653 00:29:53,667 --> 00:29:55,459 Hey, Gabri, Buddha, how you doing? 654 00:29:55,459 --> 00:29:59,667 - Hello, chef. - What are you making here? 655 00:29:59,667 --> 00:30:01,000 - You already melted butter? - Yes, Chef. 656 00:30:01,000 --> 00:30:02,542 Okay. 657 00:30:02,542 --> 00:30:04,542 And then we got a beef wellington. 658 00:30:04,542 --> 00:30:06,501 We're gonna do like a take on a tournedos rossini. 659 00:30:06,501 --> 00:30:08,959 Fois gras mousse and black truffle sauce. 660 00:30:08,959 --> 00:30:11,167 Have you made a lot of wellingtons in your day? 661 00:30:11,167 --> 00:30:12,626 Yeah, I love doing wellingtons, 662 00:30:12,626 --> 00:30:14,167 it's one of my favorite things to do. 663 00:30:14,167 --> 00:30:15,709 Hopefully I can pull this one off. 664 00:30:15,709 --> 00:30:17,667 How long are you gonna bake this one for? 665 00:30:17,667 --> 00:30:19,834 Salmon's probably gonna have to take a little bit less, 666 00:30:19,834 --> 00:30:21,334 but also a higher temperature just because 667 00:30:21,334 --> 00:30:22,918 we want to get that pastry cooked 668 00:30:22,918 --> 00:30:24,792 and the beef is gonna be a little bit longer. 669 00:30:24,792 --> 00:30:26,375 - Nice. - Okay, chefs, good luck. 670 00:30:26,375 --> 00:30:32,918 KIRK: Good luck for today. 671 00:30:32,918 --> 00:30:40,834 ♪ 672 00:30:40,834 --> 00:30:43,584 So the first team, Amar and Sara, Team America. 673 00:30:43,584 --> 00:30:45,959 Right, Team America. I didn't see them wrapping yet. 674 00:30:45,959 --> 00:30:47,959 You want to get that wrapped up so it rests 675 00:30:47,959 --> 00:30:49,876 in the refrigerator before you cook it off. 676 00:30:49,876 --> 00:30:51,626 - How hot are those crêpes? - They're behind you. 677 00:30:51,626 --> 00:30:54,000 Hopefully they'll make it. 678 00:30:54,000 --> 00:30:56,459 The next team, Ali and Tom. 679 00:30:56,459 --> 00:30:58,042 It sounds like they've got the good ingredients, 680 00:30:58,042 --> 00:30:59,959 a great concept, and just a very classic, clean flavors. 681 00:30:59,959 --> 00:31:04,459 I'm scoring the salmon to try and do different patterns. 682 00:31:04,459 --> 00:31:06,083 Gabri, I'm getting the fish in now. 683 00:31:06,083 --> 00:31:08,250 - Perfect. Yeah. - And then Buddha and Gabri. 684 00:31:08,250 --> 00:31:09,834 Buddha was rolling them, 685 00:31:09,834 --> 00:31:11,667 he already had a bunch in the refrigerator. 686 00:31:11,667 --> 00:31:13,167 They're all wrapped up ready to go. 687 00:31:13,167 --> 00:31:14,626 They seem to be very switched on. 688 00:31:14,626 --> 00:31:16,209 Looking forward to seeing what they can do. 689 00:31:16,209 --> 00:31:21,918 - How you doing, Gabri? - Good. 690 00:31:21,918 --> 00:31:25,792 Come on, Amar. We very quickly need to get rolling on the lamb. 691 00:31:25,792 --> 00:31:27,501 ALI: Tom, we need to bake the salmon. 692 00:31:27,501 --> 00:31:29,167 - Put it in the oven. - Yeah. Yeah. 693 00:31:29,167 --> 00:31:30,834 I feel a little bit like... 694 00:31:30,834 --> 00:31:32,792 when she runs on the ground and behind her 695 00:31:32,792 --> 00:31:34,751 everything falls apart and there's lava everywhere 696 00:31:34,751 --> 00:31:37,083 and she's just one step away of falling down to it. 697 00:31:37,083 --> 00:31:38,918 - You put it in the oven? - Yes, sir. 698 00:31:38,918 --> 00:31:40,792 In 15 minutes we need to put the [indistinct]. Okay? 699 00:31:40,792 --> 00:31:42,751 I'm trying, bro. I'm trying hard. 700 00:31:42,751 --> 00:31:44,626 It's definitely a race against the time today. 701 00:31:44,626 --> 00:31:46,459 Do you have everything out for the first course? 702 00:31:46,459 --> 00:31:48,626 Yes, now I'm gonna start plating. 703 00:31:48,626 --> 00:31:50,584 It's all about internal temperature. 704 00:31:50,584 --> 00:31:54,584 I use a cake tester to go in and I'm gonna feel that temperature. 705 00:31:54,584 --> 00:31:57,375 The whole idea is to get that exterior pastry super hot 706 00:31:57,375 --> 00:32:01,542 and crispy by removing it out fast enough so when it cools, 707 00:32:01,542 --> 00:32:03,709 it's actually continuing the cooking of the fish. 708 00:32:03,709 --> 00:32:05,584 The first fish wellington's gonna rest. 709 00:32:05,584 --> 00:32:08,459 I've got my peach melba wellington and then now 710 00:32:08,459 --> 00:32:11,209 I'm just layering the puff pastry on top. 711 00:32:11,209 --> 00:32:12,959 What do you need to do for main course? 712 00:32:12,959 --> 00:32:15,667 - Or can I focus on dessert? - Focus now on dessert. 713 00:32:15,667 --> 00:32:18,334 We do a chestnut duxelles around the apple. 714 00:32:18,334 --> 00:32:19,876 It's gonna take the moist away 715 00:32:19,876 --> 00:32:21,834 and it keeps the apple really dry. 716 00:32:21,834 --> 00:32:25,959 I took one bite. I loved it. I think it was awesome. 717 00:32:25,959 --> 00:32:40,292 ♪ 718 00:32:40,292 --> 00:32:42,626 DINER 1: Tuna and seafood, salmon. 719 00:32:42,626 --> 00:32:47,959 DINER 2: Apple wellington. Oh, wow. 720 00:32:47,959 --> 00:32:50,918 - Nice and toasty. - Perfect. 721 00:32:50,918 --> 00:32:52,834 Have you guys eaten a lot of wellington? 722 00:32:52,834 --> 00:32:54,876 - I've eaten a few. - It's a really complete dish. 723 00:32:54,876 --> 00:32:56,959 In the UK, these are great on a Sunday. 724 00:32:56,959 --> 00:32:58,542 - Yeah, Sunday roast. - At your mom's house, 725 00:32:58,542 --> 00:33:00,209 - it's great. - Yeah. 726 00:33:00,209 --> 00:33:02,042 When you did your walkthrough, 727 00:33:02,042 --> 00:33:04,709 was there anyone struggling with their pastry? 728 00:33:04,709 --> 00:33:06,584 To me, they seemed to be all behind. 729 00:33:06,584 --> 00:33:08,626 And they have to work extra hard to support each other 730 00:33:08,626 --> 00:33:10,709 whilst competing against each other. 731 00:33:10,709 --> 00:33:12,834 That is always where the tension lies. Right? 732 00:33:12,834 --> 00:33:16,083 - SARA: Five minutes. - This is crazy. 733 00:33:16,083 --> 00:33:18,083 - AMAR: How much time, Sara? - SARA: We gotta get them out. 734 00:33:18,083 --> 00:33:20,584 TOM G: Do you have the sauce already filled up? 735 00:33:20,584 --> 00:33:22,334 - Yeah. - Mash ready? 736 00:33:22,334 --> 00:33:24,167 - Yeah. - I'll start plating. 737 00:33:24,167 --> 00:33:26,542 Making a wellington is one of those things that you don't know 738 00:33:26,542 --> 00:33:29,375 how good it's gonna be until you open it and slice it. 739 00:33:29,375 --> 00:33:34,167 Moment of truth. 740 00:33:34,167 --> 00:33:34,167 Oh, my goodness. 741 00:33:34,167 --> 00:33:40,459 Ali, what are you doing now? 742 00:33:40,459 --> 00:33:42,584 SARA: Moment of truth. 743 00:33:42,584 --> 00:33:44,209 AMAR: Oh, my goodness. 744 00:33:44,209 --> 00:33:46,250 SARA: It's perfect. 745 00:33:46,250 --> 00:33:47,876 That's the thing about wellingtons. 746 00:33:47,876 --> 00:33:51,083 You don't know till you take it out. 747 00:33:51,083 --> 00:33:53,000 BUDDHA: That is textbook. 748 00:33:53,000 --> 00:33:55,501 The fact that the fish is levitating 749 00:33:55,501 --> 00:33:57,584 in the middle of that, it is stunning. 750 00:33:57,584 --> 00:33:59,375 It's like a picture. It's a piece of art. 751 00:33:59,375 --> 00:34:01,751 ALI: How are they looking? Good or sexy? 752 00:34:01,751 --> 00:34:04,042 - TOM G: I think they're perfect. - Okay, we can do this. 753 00:34:04,042 --> 00:34:05,834 - Get the sauce on them, go. - Where's the sauce? 754 00:34:05,834 --> 00:34:07,667 - In the jugs. - Did you try the sauce? 755 00:34:07,667 --> 00:34:10,918 Yeah, it's delicious. That's how we win the meal. 756 00:34:10,918 --> 00:34:14,125 ♪ 757 00:34:14,125 --> 00:34:18,667 [beeping] 758 00:34:18,667 --> 00:34:20,959 Here they come. That's the tuna, it looks good. 759 00:34:20,959 --> 00:34:25,083 - Really nicely cooked. - Yeah, they all look great. 760 00:34:25,083 --> 00:34:26,626 Nice job, nice job. 761 00:34:26,626 --> 00:34:28,542 Okay, Amar, tell us what you made. 762 00:34:28,542 --> 00:34:31,792 Sara and I made a tuna and seafood wellington 763 00:34:31,792 --> 00:34:34,876 with asparagus puree, asparagus spears. 764 00:34:34,876 --> 00:34:36,959 The tuna is wrapped in a spinach crêpe. 765 00:34:36,959 --> 00:34:39,542 Then you have a seafood mousseline around 766 00:34:39,542 --> 00:34:41,751 and then sauce américaine. 767 00:34:41,751 --> 00:34:43,834 - PADMA: Ali? - We have prepared for you 768 00:34:43,834 --> 00:34:46,083 a Salmon wellington, leeks duxelles, 769 00:34:46,083 --> 00:34:47,542 chopped with spinach crêpe, 770 00:34:47,542 --> 00:34:49,584 charred leeks, and cauliflower puree. 771 00:34:49,584 --> 00:34:51,375 Gabri, what did your team make? 772 00:34:51,375 --> 00:34:56,501 We made salmon wellington with a shrimp pâté wrapped in seaweed 773 00:34:56,501 --> 00:34:59,167 a beurre blanc with salmon caviar, 774 00:34:59,167 --> 00:35:01,834 and robuchon potato puree. 775 00:35:01,834 --> 00:35:03,584 PADMA: All right. Thank you so much, chefs. 776 00:35:03,584 --> 00:35:05,584 CHEFS: Thank you. GAIL: Thank you. 777 00:35:05,584 --> 00:35:07,375 Buddha and Gabri's, in terms of the seasoning 778 00:35:07,375 --> 00:35:09,000 and the sauce is bang on. 779 00:35:09,000 --> 00:35:10,918 The wellington itself I think is done really well. 780 00:35:10,918 --> 00:35:12,501 The pastry is flaky. 781 00:35:12,501 --> 00:35:14,042 But the potato puree, it's almost too rich. 782 00:35:14,042 --> 00:35:16,209 You don't use melted butter when you do it 783 00:35:16,209 --> 00:35:17,918 because it's eating a little greasy. 784 00:35:17,918 --> 00:35:20,209 Yeah, there's sort of butter leaching out of it. 785 00:35:20,209 --> 00:35:22,959 The nori was a beautiful twist on it. 786 00:35:22,959 --> 00:35:26,209 It's just bright and really well seasoned. 787 00:35:26,209 --> 00:35:27,584 Wow, that's fantastic. 788 00:35:27,584 --> 00:35:30,584 Pastry is amazing. 789 00:35:30,584 --> 00:35:32,167 Tom and Ali's looked great. 790 00:35:32,167 --> 00:35:34,709 I like that the accompaniments weren't as rich 791 00:35:34,709 --> 00:35:36,375 because the dish itself was rich enough. 792 00:35:36,375 --> 00:35:37,959 The salmon was nicely cooked. 793 00:35:37,959 --> 00:35:39,834 I like the idea of the leak duxelles. 794 00:35:39,834 --> 00:35:41,417 I just found that overall, be under seasoned. 795 00:35:41,417 --> 00:35:43,375 The yogurt is so bland. 796 00:35:43,375 --> 00:35:44,584 - That's cauliflower. - It's cauliflower? 797 00:35:44,584 --> 00:35:45,918 Got it, all right. 798 00:35:45,918 --> 00:35:47,918 It doesn't taste like cauliflower at all. 799 00:35:47,918 --> 00:35:52,417 And I find the texture weird. It's like gummy. 800 00:35:52,417 --> 00:35:53,959 So hot. 801 00:35:53,959 --> 00:35:56,125 I think Sara and Amar's was a good dish. 802 00:35:56,125 --> 00:35:58,250 It was adventurous and I think they chose something difficult. 803 00:35:58,250 --> 00:36:01,083 Tuna, there's not a lot of fat and so the challenge is how 804 00:36:01,083 --> 00:36:02,959 to keep it moist and still, you know, cooking the pastry 805 00:36:02,959 --> 00:36:05,083 and they did a pretty good job with that. 806 00:36:05,083 --> 00:36:07,000 I like the crêpe. 807 00:36:07,000 --> 00:36:09,000 I thought the crêpe gave it a nice, beautiful color. 808 00:36:09,000 --> 00:36:11,042 I think it is really well constructed, 809 00:36:11,042 --> 00:36:14,334 but I feel like there's some competing flavors. 810 00:36:14,334 --> 00:36:16,000 The sauce américaine and the tuna, 811 00:36:16,000 --> 00:36:17,584 I don't think they're best friends. 812 00:36:17,584 --> 00:36:18,959 Yeah, I don't think so either. 813 00:36:18,959 --> 00:36:20,375 DINER: The asparagus is incredible. 814 00:36:20,375 --> 00:36:21,792 DINER 2: It's delicious. 815 00:36:21,792 --> 00:36:23,626 I really like the seafood sauce. 816 00:36:23,626 --> 00:36:25,918 I was really expecting at least one disaster 817 00:36:25,918 --> 00:36:28,959 - Not yet. - and I'm happy to say not yet. 818 00:36:28,959 --> 00:36:30,959 The lamb's not ready. We put them in a rack. 819 00:36:30,959 --> 00:36:33,751 - They're not cooked though. - It's gonna steam over. 820 00:36:33,751 --> 00:36:37,584 I think this lamb needs more time, but it's hard to tell. 821 00:36:37,584 --> 00:36:40,250 It has to be a team decision. 822 00:36:40,250 --> 00:36:42,584 Leave it out, leave it out. 823 00:36:42,584 --> 00:36:44,167 - All right, demi-glace ready. - Finished with the truffle? 824 00:36:44,167 --> 00:36:45,542 Yeah. 825 00:36:45,542 --> 00:36:47,167 BUDDHA: I'm gonna start carving, Gabri. 826 00:36:47,167 --> 00:36:48,375 [Bleep]. 827 00:36:48,375 --> 00:36:53,959 - Hey? - Oh, beautiful. 828 00:36:53,959 --> 00:36:58,959 Start plating, let me cut the rest. 829 00:36:58,959 --> 00:37:00,959 I start slicing the lamb. 830 00:37:00,959 --> 00:37:02,292 It's raw. 831 00:37:02,292 --> 00:37:05,959 There's no time to reheat. 832 00:37:05,959 --> 00:37:09,501 I should have just listened to my gut and kept it in the oven. 833 00:37:09,501 --> 00:37:18,375 ♪ 834 00:37:18,375 --> 00:37:21,375 [beeping] 835 00:37:21,375 --> 00:37:23,876 All right, second course. 836 00:37:23,876 --> 00:37:25,918 Oh, I like the design of the top. 837 00:37:25,918 --> 00:37:28,792 If you guys will put my sauce right on top of the lamb. Yes. 838 00:37:28,792 --> 00:37:30,584 - You want it on top? - Yes. Right on top. 839 00:37:30,584 --> 00:37:32,584 Please tell us about your meat wellington. 840 00:37:32,584 --> 00:37:36,375 Amar and I made a harissa rubbed lamb wellington. 841 00:37:36,375 --> 00:37:38,918 It's wrapped in a lamb shank and swiss chard 842 00:37:38,918 --> 00:37:41,959 and then you have a date and black garlic puree. 843 00:37:41,959 --> 00:37:44,792 Ali. Can you tell us about your meat wellington? 844 00:37:44,792 --> 00:37:46,959 We have made a beef wellington chopped with mushroom 845 00:37:46,959 --> 00:37:48,834 and pomegranate molasses duxelles. 846 00:37:48,834 --> 00:37:51,501 On the side we have onion puree, roasted carrots, 847 00:37:51,501 --> 00:37:53,959 - and red wine jus. - Gabri. 848 00:37:53,959 --> 00:37:56,083 We made a dry aged classic wellington 849 00:37:56,083 --> 00:37:59,375 with mushroom duxelles, truffle demi-glace 850 00:37:59,375 --> 00:38:02,584 with a pickled beetroot and foie gras. 851 00:38:02,584 --> 00:38:05,626 - PADMA: Great. Thank you all. - SARA: Thanks. 852 00:38:05,626 --> 00:38:08,083 On Ali and Tom's, the cooking of the beef is great, 853 00:38:08,083 --> 00:38:09,834 really tasty, the seasoning is great. 854 00:38:09,834 --> 00:38:11,792 One thing I don't love is the onion puree. 855 00:38:11,792 --> 00:38:13,709 Once again, low on seasoning. 856 00:38:13,709 --> 00:38:15,959 I think there's too much mushroom duxelles and the steam 857 00:38:15,959 --> 00:38:18,709 and the duxelles kind of force the pastry away from the beef. 858 00:38:18,709 --> 00:38:22,709 But I have to say, Ali and Tom's crust is also the flakiest. 859 00:38:22,709 --> 00:38:25,125 Yes. Very crispy, very crunchy. 860 00:38:25,125 --> 00:38:29,042 Ali and Tom's beef wellington was good but also traditional. 861 00:38:29,042 --> 00:38:35,375 Nothing really popped out. 862 00:38:35,375 --> 00:38:37,375 Did you think one beef was better? 863 00:38:37,375 --> 00:38:39,542 Buddha and Gabri's was far superior. 864 00:38:39,542 --> 00:38:41,626 The way it was constructed, it stayed tight. 865 00:38:41,626 --> 00:38:43,292 I thought it had better beef flavor, too. 866 00:38:43,292 --> 00:38:44,918 A bit of a different presentation 867 00:38:44,918 --> 00:38:46,667 - which is interesting as well. - Yeah, I like it. 868 00:38:46,667 --> 00:38:48,459 Nice little work putting the basket weaver out. 869 00:38:48,459 --> 00:38:49,918 I love the pickled beets. 870 00:38:49,918 --> 00:38:52,042 It gave it a nice hit of acidity. 871 00:38:52,042 --> 00:38:57,375 I like the way the truffle wasn't overpowering the beef. 872 00:38:57,375 --> 00:38:59,167 Sara and Amar's, interesting dish. 873 00:38:59,167 --> 00:39:02,250 I love the braised lamb wrapped around the lamb itself. 874 00:39:02,250 --> 00:39:05,751 And those beautiful kind of Moroccan, North African spices. 875 00:39:05,751 --> 00:39:08,959 PADMA: Which blends beautifully with the date sauce. 876 00:39:08,959 --> 00:39:10,792 I think it's the most creative wellington. 877 00:39:10,792 --> 00:39:12,375 It's the most flavorful of the wellingtons, 878 00:39:12,375 --> 00:39:14,584 My only issue, which is a real issue, 879 00:39:14,584 --> 00:39:17,501 my lamb loin is undercooked. 880 00:39:17,501 --> 00:39:19,083 Yes, mine is very undercooked. 881 00:39:19,083 --> 00:39:22,250 - It is under and it eats under. - It's very raw. 882 00:39:22,250 --> 00:39:24,959 The thing about the wellington, the most complicated thing is 883 00:39:24,959 --> 00:39:28,042 making sure that the internal protein is cooked 884 00:39:28,042 --> 00:39:31,042 at the proper temperature while still getting that golden crust. 885 00:39:31,042 --> 00:39:32,584 That's what this challenge is all about. 886 00:39:32,584 --> 00:39:36,751 It's what it's all about. 887 00:39:36,751 --> 00:39:40,167 Okay, dessert. It's time for pie. 888 00:39:40,167 --> 00:39:42,584 BUDDHA: Just pour it all in and get it back in the heat. 889 00:39:42,584 --> 00:39:45,459 - Yes. Yes. - You get the tonka bean in? 890 00:39:45,459 --> 00:39:47,375 BUDDHA: I'm making my raspberry sorbet. 891 00:39:47,375 --> 00:39:51,709 Gabri is getting the custard on the go for the peach wellington. 892 00:39:51,709 --> 00:39:53,209 It's gonna be incredible. 893 00:39:53,209 --> 00:39:56,667 Gabri and I work as a very good team. 894 00:39:56,667 --> 00:40:01,876 - Yeah, that's good. Strain it. - Yes. 895 00:40:01,876 --> 00:40:04,417 - TOM G: Closed or open? - ALI: I think it's too much. 896 00:40:04,417 --> 00:40:05,792 - How about only half? - Only half? 897 00:40:05,792 --> 00:40:07,834 - I would say so. - I'm certainly relieved. 898 00:40:07,834 --> 00:40:10,459 The apple wellington turned out very nicely. 899 00:40:10,459 --> 00:40:11,959 Okay, let's get some nut crumble on it. 900 00:40:11,959 --> 00:40:13,959 Okay, we're gonna pulverize it in the blender. 901 00:40:13,959 --> 00:40:15,959 Get the blender ready For the spiced crème anglaise, 902 00:40:15,959 --> 00:40:18,751 the whole idea is to freeze it in the liquid nitrogen 903 00:40:18,751 --> 00:40:20,375 to give a different texture. 904 00:40:20,375 --> 00:40:22,000 It's gonna be like an ice powder. 905 00:40:22,000 --> 00:40:23,959 If it doesn't work, we're doing sauce. 906 00:40:23,959 --> 00:40:25,792 After serving our lamb undercooked, 907 00:40:25,792 --> 00:40:28,000 - we need to nail this one. - You like it? 908 00:40:28,000 --> 00:40:37,542 - Good call now. - Yep. 909 00:40:37,542 --> 00:40:39,292 BUDDHA: One minute. 910 00:40:39,292 --> 00:40:40,626 Also put some fresh on the bottom 911 00:40:40,626 --> 00:40:42,250 so it lifts up in wellington. 912 00:40:42,250 --> 00:40:46,626 ♪ 913 00:40:46,626 --> 00:40:49,125 BUDDHA: This is nice. 914 00:40:49,125 --> 00:40:52,584 - [beeping] - It's over. 915 00:40:52,584 --> 00:40:55,375 ♪ 916 00:40:55,375 --> 00:40:56,626 Beautiful. 917 00:40:56,626 --> 00:40:58,125 Ooh, everybody. 918 00:40:58,125 --> 00:41:00,792 We made it through three rounds of wellington, 919 00:41:00,792 --> 00:41:03,083 so you should feel good about that. 920 00:41:03,083 --> 00:41:05,209 - That was rough. - This is a rough one. 921 00:41:05,209 --> 00:41:06,959 - I know. - I'm fully exhausted. 922 00:41:06,959 --> 00:41:09,709 Sara and Amar, tell us about your dessert wellington. 923 00:41:09,709 --> 00:41:12,792 We did kind of a play on apple pie tres leches. 924 00:41:12,792 --> 00:41:14,876 The apples are braised, wrapped in a vanilla sponge cake 925 00:41:14,876 --> 00:41:16,959 and then rolled in cinnamon filo. 926 00:41:16,959 --> 00:41:19,959 And there's apple puree and a spiced crème anglaise. 927 00:41:19,959 --> 00:41:22,167 - Ali and Tom? - We roasted an apple 928 00:41:22,167 --> 00:41:23,667 with some marzipan on the bottom 929 00:41:23,667 --> 00:41:25,167 and nut crumble, covered it 930 00:41:25,167 --> 00:41:27,083 with a chestnut duxelles, and then on the side 931 00:41:27,083 --> 00:41:31,083 you have a hot apple butter sauce and vanilla sauce. 932 00:41:31,083 --> 00:41:32,584 Buddha and Gabri? 933 00:41:32,584 --> 00:41:34,584 So this is a take on two classics, obviously. 934 00:41:34,584 --> 00:41:36,167 wellington and peach melba. 935 00:41:36,167 --> 00:41:38,375 The peaches have been roasted and encased with a pastry 936 00:41:38,375 --> 00:41:40,209 that has an almond frangipane 937 00:41:40,209 --> 00:41:43,584 with raspberry sorbet and a tonka bean custard. 938 00:41:43,584 --> 00:41:46,042 This round is gonna be tough. They're all really good. 939 00:41:46,042 --> 00:41:48,042 CHEFS: Thank you. 940 00:41:48,042 --> 00:41:50,792 They're so delicious. They're so different. 941 00:41:50,792 --> 00:41:52,667 Ali and Tom's is just like it's home cooked. 942 00:41:52,667 --> 00:41:54,751 Sunday afternoon kind of apple pie with your mom 943 00:41:54,751 --> 00:41:57,042 and your family. Rustic but delicious. 944 00:41:57,042 --> 00:41:59,292 I think their pastry was fantastic. 945 00:41:59,292 --> 00:42:02,375 It was airy and light and golden and the orange blossom water 946 00:42:02,375 --> 00:42:06,250 gave it this lovely uniqueness that I've never seen before. 947 00:42:06,250 --> 00:42:09,792 When you cook with chestnuts, what do you think of that? 948 00:42:09,792 --> 00:42:12,584 My God. What a mess. It was the craziest ever. 949 00:42:12,584 --> 00:42:15,167 What did you think of Sara and Amar's dessert? 950 00:42:15,167 --> 00:42:16,667 Very creative once again. 951 00:42:16,667 --> 00:42:18,626 I love the crispy filo around the outside 952 00:42:18,626 --> 00:42:20,542 and frozen drops of crème anglaise? 953 00:42:20,542 --> 00:42:22,501 - Perfect touch. - I thought it was good. 954 00:42:22,501 --> 00:42:24,459 I just-- I don't, I don't know if this checks 955 00:42:24,459 --> 00:42:26,167 the box for me as a wellington. 956 00:42:26,167 --> 00:42:29,334 Something about using filo for me is a bit of a cop out. 957 00:42:29,334 --> 00:42:30,792 I don't know. I was kind of charmed 958 00:42:30,792 --> 00:42:32,834 by the fact that they used filo pastry 959 00:42:32,834 --> 00:42:34,876 in the sponge instead of just crust. 960 00:42:34,876 --> 00:42:36,584 Yeah, they didn't have to use puff pastry. 961 00:42:36,584 --> 00:42:38,584 Love this spiced crème anglaise. 962 00:42:38,584 --> 00:42:40,375 Tastes like a fall. 963 00:42:40,375 --> 00:42:42,250 I got this Northern Ireland cheese. 964 00:42:42,250 --> 00:42:44,042 Okay. 965 00:42:44,042 --> 00:42:46,375 Sit in my room after I get to France 966 00:42:46,375 --> 00:42:49,584 - and eat this sh--, baby. - Mm, mm, mm. 967 00:42:49,584 --> 00:42:52,667 Buddha's and Gabri's I really loved. 968 00:42:52,667 --> 00:42:55,250 I thought the construction was beautiful. 969 00:42:55,250 --> 00:42:58,834 I just think the technical work showed more effort to me. 970 00:42:58,834 --> 00:43:01,959 It was just a really phenomenal dish. 971 00:43:01,959 --> 00:43:04,584 I'm a huge fan of the tonka bean crème anglaise. 972 00:43:04,584 --> 00:43:06,125 I think the sorbet was impressive to do 973 00:43:06,125 --> 00:43:08,042 in the time allocated. 974 00:43:08,042 --> 00:43:10,584 It's a restaurant dish. 975 00:43:10,584 --> 00:43:13,626 In this peach melba wellington, the flavor is just amazing. 976 00:43:13,626 --> 00:43:16,292 I love this raspberry sorbet. 977 00:43:16,292 --> 00:43:19,042 Some sorbet, cool you down. 978 00:43:19,042 --> 00:43:23,167 Let's walk around and see what some of the diners think. 979 00:43:23,167 --> 00:43:25,459 - Hello. - [overlapping greetings] 980 00:43:25,459 --> 00:43:27,250 Which wellington was your favorite? 981 00:43:27,250 --> 00:43:29,876 The salmon wellington that Buddha and Gabri put together 982 00:43:29,876 --> 00:43:31,876 was incredible. It was delicate. 983 00:43:31,876 --> 00:43:33,751 This one just made us sad because we loved 984 00:43:33,751 --> 00:43:36,000 all of the flavors, but we couldn't eat our lamb. 985 00:43:36,000 --> 00:43:38,167 - It was so raw and undercooked? - It was so raw. 986 00:43:38,167 --> 00:43:41,959 They were quite cheeky at the end adding the sponge. 987 00:43:41,959 --> 00:43:43,876 Do you think it's still a wellington? 988 00:43:43,876 --> 00:43:46,626 I think they pushed the envelope just right on 989 00:43:46,626 --> 00:43:48,459 - the right side of the line. - Okay. 990 00:43:48,459 --> 00:43:50,292 So, did you have a favorite team? 991 00:43:50,292 --> 00:43:52,876 I had one from each team, so I don't really have a favorite. 992 00:43:52,876 --> 00:43:54,375 Oh, okay. That's good to know. 993 00:43:54,375 --> 00:43:56,501 I don't envy your decision today. 994 00:43:56,501 --> 00:43:58,542 It is a very difficult one. 995 00:43:58,542 --> 00:44:02,167 I think we'll have a lot to discuss. Thank you. 996 00:44:02,167 --> 00:44:04,876 SARA: Ugh. That was a dirty challenge. 997 00:44:04,876 --> 00:44:06,959 - It was tight. - That was rough. 998 00:44:06,959 --> 00:44:08,167 Absolutely rough. 999 00:44:08,167 --> 00:44:10,584 - For me, it was the toughest-- - ALI: It is the toughest. 1000 00:44:10,584 --> 00:44:12,209 When they asked me to explain the dish, 1001 00:44:12,209 --> 00:44:13,792 I was completely out of breath. 1002 00:44:13,792 --> 00:44:15,459 I think a lot of Top Chef greats would have 1003 00:44:15,459 --> 00:44:16,959 struggled with this one as well. 1004 00:44:16,959 --> 00:44:18,292 Cheers, everyone. 1005 00:44:18,292 --> 00:44:24,167 Top six down to top four. 1006 00:44:24,167 --> 00:44:36,959 ♪ 1007 00:44:36,959 --> 00:44:39,792 Wellingtons are something hard to do really well 1008 00:44:39,792 --> 00:44:42,042 and from the first course that went out, 1009 00:44:42,042 --> 00:44:43,709 they all looked fantastic. 1010 00:44:43,709 --> 00:44:46,083 You should feel good about the work you did today. 1011 00:44:46,083 --> 00:44:47,876 But we did have a favorite team. 1012 00:44:47,876 --> 00:44:50,792 Kirk, as our guest judge, you have the pleasure 1013 00:44:50,792 --> 00:44:53,000 of announcing who won this challenge today. 1014 00:44:53,000 --> 00:44:55,667 Thank you. The team that put together 1015 00:44:55,667 --> 00:44:57,167 the best selection of dishes 1016 00:44:57,167 --> 00:45:04,751 from the beginning to the end is going to be... 1017 00:45:04,751 --> 00:45:08,918 The green team. Congratulations, guys. 1018 00:45:08,918 --> 00:45:14,042 [laughing] 1019 00:45:14,042 --> 00:45:16,959 We won! 1020 00:45:16,959 --> 00:45:20,626 Buddha, that's the biggest smile I have seen all season! 1021 00:45:20,626 --> 00:45:24,000 That was the hardest challenge, hands down. 1022 00:45:24,000 --> 00:45:25,959 - What about you, Gabri? - For me too. 1023 00:45:25,959 --> 00:45:27,959 It is the hardest challenge ever. 1024 00:45:27,959 --> 00:45:35,959 - First win. - Yeah, it feels really great. 1025 00:45:35,959 --> 00:45:38,667 Everything was so beautifully plated. 1026 00:45:38,667 --> 00:45:40,501 Your crust was lovely. 1027 00:45:40,501 --> 00:45:42,292 Great dishes. Meat was cooked perfectly. 1028 00:45:42,292 --> 00:45:44,209 It was just perfection on a plate, bite after bite. 1029 00:45:44,209 --> 00:45:46,125 Did you use the thermometer or you just kind of 1030 00:45:46,125 --> 00:45:47,959 - left it to the chance? - I don't use the thermometer. 1031 00:45:47,959 --> 00:45:52,792 I use a cake tester. I just know the memory of touch. 1032 00:45:52,792 --> 00:45:54,667 The peach wellington was one of those things 1033 00:45:54,667 --> 00:45:56,334 that's like, why haven't I seen this before? 1034 00:45:56,334 --> 00:45:58,542 You executed it so well. You were loving that one, huh? 1035 00:45:58,542 --> 00:45:59,959 I loved them all. Really. 1036 00:45:59,959 --> 00:46:01,959 I mean, the melba wellington combo 1037 00:46:01,959 --> 00:46:06,459 was brilliant and your salmon was seasoned immaculately. 1038 00:46:06,459 --> 00:46:08,209 Everything, I think, today that you served us 1039 00:46:08,209 --> 00:46:09,834 was seasoned really well. 1040 00:46:09,834 --> 00:46:13,709 The diners agreed. Your team got the most votes. 1041 00:46:13,709 --> 00:46:16,667 They loved your dishes as well. 1042 00:46:16,667 --> 00:46:18,167 Congratulations again. 1043 00:46:18,167 --> 00:46:21,667 You can step to the side. 1044 00:46:21,667 --> 00:46:24,542 Yellow team and red team, 1045 00:46:24,542 --> 00:46:26,918 you had our least favorite dishes of the day 1046 00:46:26,918 --> 00:46:26,918 and one team will be going home. 1047 00:46:26,918 --> 00:46:36,584 BUDDHA: One minute. 1048 00:46:36,584 --> 00:46:39,167 While there was some stunning food today, 1049 00:46:39,167 --> 00:46:41,876 there were still some issues with your wellingtons. 1050 00:46:41,876 --> 00:46:44,501 Let's start with you, red team. 1051 00:46:44,501 --> 00:46:47,083 I thought that your seafood wellington 1052 00:46:47,083 --> 00:46:52,209 was beautiful, but the sauce américaine was unnecessary. 1053 00:46:52,209 --> 00:46:54,792 I agree. The sauce américaine was a little sharp. 1054 00:46:54,792 --> 00:46:58,250 It overwhelmed the tuna. 1055 00:46:58,250 --> 00:47:02,042 Ali and Tom, how did the day go for both of you? 1056 00:47:02,042 --> 00:47:04,792 I think it was the most challenging day in my career. 1057 00:47:04,792 --> 00:47:06,542 Did you both taste the cauliflower? 1058 00:47:06,542 --> 00:47:09,000 - Yes. - You [indistinct] and season? 1059 00:47:09,000 --> 00:47:12,417 We did season it and I tasted it and I thought it was okay. 1060 00:47:12,417 --> 00:47:14,292 We all felt it was under seasoned 1061 00:47:14,292 --> 00:47:16,834 and also had a little bit of a strange texture. 1062 00:47:16,834 --> 00:47:18,459 Did you add anything to it? 1063 00:47:18,459 --> 00:47:19,792 It was boiled then pureed 1064 00:47:19,792 --> 00:47:21,042 with xanthan gum and that's it. 1065 00:47:21,042 --> 00:47:22,542 Xanthan gum. 1066 00:47:22,542 --> 00:47:24,918 We thought it had a gummy tackiness. 1067 00:47:24,918 --> 00:47:26,375 Okay. 1068 00:47:26,375 --> 00:47:28,876 Let's move on to the meat course. 1069 00:47:28,876 --> 00:47:30,876 How did you guys decide to use lamb? 1070 00:47:30,876 --> 00:47:33,459 We thought we'd maybe try to do a few outside 1071 00:47:33,459 --> 00:47:35,167 of just straight wellington. 1072 00:47:35,167 --> 00:47:37,167 I have to applaud you to your whole menu. 1073 00:47:37,167 --> 00:47:39,626 You really did that and it did stand out. 1074 00:47:39,626 --> 00:47:41,959 It was a courageous choice to do lamb, 1075 00:47:41,959 --> 00:47:43,501 but the lamb was a little under. 1076 00:47:43,501 --> 00:47:45,292 I saw it was a little under. 1077 00:47:45,292 --> 00:47:48,167 We wish we had another extra 10 minutes to cook a little longer. 1078 00:47:48,167 --> 00:47:49,709 There was a lot going on there. 1079 00:47:49,709 --> 00:47:51,417 Using the braised lamb was a really smart move. 1080 00:47:51,417 --> 00:47:53,709 But we walked around and talked to some of the guests. 1081 00:47:53,709 --> 00:47:55,751 One person said they couldn't cut it, it was so wrong. 1082 00:47:55,751 --> 00:48:00,042 Ali and Tom tell us about your beef wellington. 1083 00:48:00,042 --> 00:48:01,751 I did some beef wellington before, 1084 00:48:01,751 --> 00:48:03,375 so I said I want to roll it. 1085 00:48:03,375 --> 00:48:04,959 I have a passion for it. 1086 00:48:04,959 --> 00:48:06,584 The beef is rolled very well, 1087 00:48:06,584 --> 00:48:09,292 but the onion puree was an issue. 1088 00:48:09,292 --> 00:48:11,209 It was a bit sticky, gummy. 1089 00:48:11,209 --> 00:48:14,542 It did feel very tacky and the sides didn't play well 1090 00:48:14,542 --> 00:48:16,000 with the rest of the dish. 1091 00:48:16,000 --> 00:48:18,709 And that brings us to something sweet. 1092 00:48:18,709 --> 00:48:23,167 Talk to us about the decision to do filo pastry. 1093 00:48:23,167 --> 00:48:25,667 I think it goes back to what we said earlier. 1094 00:48:25,667 --> 00:48:28,334 We were trying to be creative and imaginative. 1095 00:48:28,334 --> 00:48:31,250 In terms of creativity, the apple wrapped in the sponge 1096 00:48:31,250 --> 00:48:33,834 and the filo, it was a great different selection 1097 00:48:33,834 --> 00:48:35,709 - to the rest of the day. - Thank you. 1098 00:48:35,709 --> 00:48:37,584 I loved your apples. 1099 00:48:37,584 --> 00:48:40,584 I liked that they weren't overcooked and mushy. 1100 00:48:40,584 --> 00:48:43,167 It brings a freshness to the dessert 1101 00:48:43,167 --> 00:48:46,042 that I really appreciated. 1102 00:48:46,042 --> 00:48:47,167 Ali and Tom. 1103 00:48:47,167 --> 00:48:49,501 It was a very homely dish. 1104 00:48:49,501 --> 00:48:51,667 I think it reminded me of something my grandma, 1105 00:48:51,667 --> 00:48:53,209 my mom would cook on a Sunday. 1106 00:48:53,209 --> 00:48:55,709 All the flavors are really yummy comfort food. 1107 00:48:55,709 --> 00:48:57,375 Tom, you ever thought you'd come here 1108 00:48:57,375 --> 00:48:59,959 and someone would tell you you cook like a British grandma? 1109 00:48:59,959 --> 00:49:03,209 Congratulations. 1110 00:49:03,209 --> 00:49:04,918 I liked the dessert. 1111 00:49:04,918 --> 00:49:07,209 Maybe it's not so pretty, but you can't pass it up. 1112 00:49:07,209 --> 00:49:08,959 Thank you, Chef. 1113 00:49:08,959 --> 00:49:11,751 I think they don't know if that was a compliment. 1114 00:49:11,751 --> 00:49:13,918 This is such a hard decision. 1115 00:49:13,918 --> 00:49:17,125 - Two people are going home. - Yeah. 1116 00:49:17,125 --> 00:49:20,167 We have a lot to discuss. We'll call you back in a bit. 1117 00:49:20,167 --> 00:49:24,876 - Thank you. - Thank you. 1118 00:49:24,876 --> 00:49:26,542 Whatever happens, happens, yeah? 1119 00:49:26,542 --> 00:49:29,334 It was an honor, buddy. 1120 00:49:29,334 --> 00:49:30,918 Congrats to Buddha, baby. 1121 00:49:30,918 --> 00:49:32,667 Congrats, Buddha and Gabri. 1122 00:49:32,667 --> 00:49:34,501 Congrats, well done. 1123 00:49:34,501 --> 00:49:37,000 Papi, we're still together. 1124 00:49:37,000 --> 00:49:39,542 Even when we're at the bottom, we are together, papi. 1125 00:49:39,542 --> 00:49:41,417 Always. I guess me and you are cooking 1126 00:49:41,417 --> 00:49:42,667 in Last Chef's Kitchen. 1127 00:49:42,667 --> 00:49:44,375 I don't know, man. 1128 00:49:44,375 --> 00:49:47,209 There was positives about each and negatives about each 1129 00:49:47,209 --> 00:49:49,167 and I don't know. 1130 00:49:49,167 --> 00:49:51,000 We broke some Cardinal rules. 1131 00:49:51,000 --> 00:49:54,375 We served an undercooked protein and one little technical error 1132 00:49:54,375 --> 00:49:57,501 can be the deciding factor. 1133 00:49:57,501 --> 00:49:59,167 You go dish to dish, right? 1134 00:49:59,167 --> 00:50:01,167 I thought the tuna was slightly better than the salmon, 1135 00:50:01,167 --> 00:50:03,250 only because of the underseasoned issues. 1136 00:50:03,250 --> 00:50:06,626 And that cauliflower puree was also very tacky. 1137 00:50:06,626 --> 00:50:07,959 They weren't mistakes of the wellington, 1138 00:50:07,959 --> 00:50:09,792 but they were mistakes on the plate. 1139 00:50:09,792 --> 00:50:12,042 Once you get to top six, it's hard. 1140 00:50:12,042 --> 00:50:15,667 Especially because it's true, no? It's so painful. 1141 00:50:15,667 --> 00:50:19,501 After so many grueling challenges, it is heartbreaking, 1142 00:50:19,501 --> 00:50:21,334 just the thought of going home. 1143 00:50:21,334 --> 00:50:23,334 I'm not ready. It's not time yet. 1144 00:50:23,334 --> 00:50:27,042 The flavor, we all agreed, of Amar and Sara's lamb dish 1145 00:50:27,042 --> 00:50:29,584 was truly superior to the beef dish. 1146 00:50:29,584 --> 00:50:31,626 It was also the only course 1147 00:50:31,626 --> 00:50:33,918 where the protein was inconsistent. 1148 00:50:33,918 --> 00:50:36,083 That's, to me, probably the biggest problem. 1149 00:50:36,083 --> 00:50:38,375 If you were to receive that in a restaurant, you'd send it back. 1150 00:50:38,375 --> 00:50:41,375 Raw lamb goes back. Yeah. 1151 00:50:41,375 --> 00:50:43,709 Whereas Tom and Ali's meat course, 1152 00:50:43,709 --> 00:50:45,292 it was cooked to perfection. 1153 00:50:45,292 --> 00:50:47,125 The pastry was crispy throughout. 1154 00:50:47,125 --> 00:50:50,167 But it was a way less exciting, dynamic plate of food. 1155 00:50:50,167 --> 00:50:52,542 Which dessert did you prefer? 1156 00:50:52,542 --> 00:50:54,709 I would put the apples towards Ali and Tom. 1157 00:50:54,709 --> 00:50:56,375 I thought it was a better apple dessert. 1158 00:50:56,375 --> 00:50:59,167 I'm gonna have to go to the other side, I think. 1159 00:50:59,167 --> 00:51:01,667 Filo pastry and this frozen crème anglaise on top 1160 00:51:01,667 --> 00:51:03,584 was an interesting technique. 1161 00:51:03,584 --> 00:51:06,501 It added to the playfulness of that dish. 1162 00:51:06,501 --> 00:51:09,334 Lady and gentlemen, that was by far the toughest challenge 1163 00:51:09,334 --> 00:51:11,959 and I couldn't have chosen six other chefs around me. 1164 00:51:11,959 --> 00:51:16,042 Okay. I think we have our decision, yes? 1165 00:51:16,042 --> 00:51:17,834 Let's get them out here. 1166 00:51:17,834 --> 00:51:25,834 ♪ 1167 00:51:25,834 --> 00:51:29,167 Chefs, you've given us some great meals and it's tough 1168 00:51:29,167 --> 00:51:32,375 to send anyone home for a team challenge this late in the game, 1169 00:51:32,375 --> 00:51:34,792 but I wouldn't walk out of here with your heads down. 1170 00:51:34,792 --> 00:51:41,959 You should feel really proud of what you've done. 1171 00:51:41,959 --> 00:51:49,125 Sara and Amar. Please pack your knives and go. 1172 00:51:49,125 --> 00:51:50,626 Last Chance Kitchen. 1173 00:51:50,626 --> 00:51:52,792 We'll see you there. It is the finale, too. 1174 00:51:52,792 --> 00:51:54,876 So you could turn around and get right back in. 1175 00:51:54,876 --> 00:51:56,417 Making it this far has been, you know, 1176 00:51:56,417 --> 00:51:58,083 a blessing and thank you so much guys. 1177 00:51:58,083 --> 00:51:59,876 Thank you for giving me the opportunity to be 1178 00:51:59,876 --> 00:52:02,167 part of the Top Chef family again. 1179 00:52:02,167 --> 00:52:05,792 Thank you both. 1180 00:52:05,792 --> 00:52:07,792 It's tough. Tough choice. 1181 00:52:07,792 --> 00:52:10,667 I'm proud of what I've accomplished. 1182 00:52:10,667 --> 00:52:12,209 This was a once in a lifetime thing 1183 00:52:12,209 --> 00:52:15,125 to be surrounded by other winners, other runner ups. 1184 00:52:15,125 --> 00:52:16,667 AMAR: That's okay. 1185 00:52:16,667 --> 00:52:18,959 And, I mean, you know, I made it to the top six, 1186 00:52:18,959 --> 00:52:23,167 but it still sucks. It still hurts. 1187 00:52:23,167 --> 00:52:24,959 Better make America proud. 1188 00:52:24,959 --> 00:52:27,459 You better bring it home, you better bring it home to America. 1189 00:52:27,459 --> 00:52:29,667 I thought I was too old to compete again, 1190 00:52:29,667 --> 00:52:32,501 but making it this far in this competition is-- 1191 00:52:32,501 --> 00:52:35,167 I feel super accomplished, super happy. 1192 00:52:35,167 --> 00:52:36,834 Go get 'em, papi. 1193 00:52:36,834 --> 00:52:38,709 Last Chance Kitchen, that's how I made it 1194 00:52:38,709 --> 00:52:40,459 into the finale in my season. 1195 00:52:40,459 --> 00:52:43,542 I hope that history repeats itself. 1196 00:52:43,542 --> 00:52:46,250 It's not over until it's over. 1197 00:52:46,250 --> 00:52:47,792 Tonight, 1198 00:52:47,792 --> 00:52:49,959 it's the Last Chance Kitchen finale. 1199 00:52:49,959 --> 00:52:52,959 Amar and Sara face the current champ. 1200 00:52:52,959 --> 00:52:55,709 One of these three will return to the competition. 1201 00:52:55,709 --> 00:52:57,375 What's he saying, you guys? What's he saying? 1202 00:52:57,375 --> 00:52:59,167 We're saying you look marvelous. 1203 00:52:59,167 --> 00:53:04,125 Watch now on Peacock or wherever you stream Top Chef. 1204 00:53:04,125 --> 00:53:07,751 PADMA: Next time on Top Chef World All Stars. 1205 00:53:07,751 --> 00:53:10,167 Please welcome back to the competition 1206 00:53:10,167 --> 00:53:13,125 the winner of Last Chance Kitchen. 1207 00:53:13,125 --> 00:53:14,751 Oh, my God! 1208 00:53:14,751 --> 00:53:17,834 For your final challenge here in London, 1209 00:53:17,834 --> 00:53:20,375 you'll need to impress us with your very own 1210 00:53:20,375 --> 00:53:22,334 trompe l'oeil dish. 1211 00:53:22,334 --> 00:53:23,584 Tromp what? 1212 00:53:23,584 --> 00:53:24,959 It's tromploy or tromplay? 1213 00:53:24,959 --> 00:53:28,417 I've never seen anything like it. So cool. 1214 00:53:28,417 --> 00:53:31,042 - Look, that's beautiful. - How are you doing? 1215 00:53:31,042 --> 00:53:33,834 I think seaweed is a nice alternative for caviar. 1216 00:53:33,834 --> 00:53:35,834 I'm making a garden. I'm looking forward 1217 00:53:35,834 --> 00:53:39,167 to put the "Ali" in the "finale." 1218 00:53:39,167 --> 00:53:43,959 ♪ 1219 00:53:43,959 --> 00:53:46,083 JUDGE: I have to say, it's pretty clever. 1220 00:53:46,083 --> 00:53:48,000 I wanna make sure that I push myself. 1221 00:53:48,000 --> 00:53:49,459 You're fighting for your life now. 1222 00:53:49,459 --> 00:53:51,459 TOM G: Push! 1223 00:53:51,459 --> 00:53:52,792 JUDGE: You got my attention. 1224 00:53:52,792 --> 00:53:58,167 TOM C: Sh-- just got serious. 1225 00:53:58,167 --> 00:54:02,167 Please pack your knives and go.