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Top Chef is back.

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Give me that.

3
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We've gathered
rising star chefs

4
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from across the country
here to Wisconsin.

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- Too much cheese.
- Get outta Wisconsin.

6
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I've worked at The Nomad,
the French Laundry.

7
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It's like this
Michael Jordan mentality.

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If you're gonna do it,
just be the best at it.

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I'm most proud
of being a chef de cuisine

10
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of a Michelin Star
restaurant at 24

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and getting selected
for Top Chef.

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Being a finalist for
the James Beard Awards recently,

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it's more than just the cooking,
I'm addicted.

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Your tostadas
are burning.

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- It'll be rustic.
- I need like five.

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The onions are not the problem.

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This is a competition.

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I want people
to drop like flies.

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All right, guys. Time.

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Kitchen's open, everybody.

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At stake
for the winner,

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a feature
in Food & Wine magazine,

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an appearance at the
Food & Wine Classic in Aspen.

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$250,000 furnished

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by Saratoga Spring Water.

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And the title of Top Chef.

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Holy sh--!

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Wow!

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Hi, Chefs.

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Welcome to Wisconsin

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and season 21 of Top Chef.

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I could not be
more thrilled to be here

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as the host of Top Chef.

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We couldn't be happier

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to have you standing
right between us.

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I really love your perspective.

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And I really look forward
to maybe going head to head

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with you at Judges' Table.

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Yeah, it'll be fun. Lots of fun.

40
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We're gonna disagree
a few times.

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Kristen
is such a badass.

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She is also adopted from Korea,
like me.

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She's inspiring.

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But it is a little bit of
a double-edged sword

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that she's competed before

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because
if you're half-assing it,

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she's gonna know.

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I was probably
the most surprised person

49
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to hear that I have
the opportunity

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to stand right here.

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And I'm excited
to shake things up.

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- I'm sure.
- Ooh, I just got goosebumps.

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I love this applause
that's happening.

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Energy.

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I grew up on the other side
of Lake Michigan in Kentwood,

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right outside of Grand Rapids,

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so this kind of feels
like a homecoming

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in more ways than one.

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Enough about me.

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And it's time
we get to know all of you.

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I'm pretty sure we have
some James Beard nominees

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in the house.
Show your hands.

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- Oh, God. Wow.
- Quite a few.

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- Well done.
- Nice. Okay.

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James Beard nominee
for Best Chef Northeast.

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Two-time James Beard nominee.

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I got nominated
for Emerging Chef.

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Best Chef South.
Best New Restaurant.

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Nominee for Emerging Chef.

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I'm five-time
James Beard semifinalist

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for Best Chef Midwest.

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And raise your hands
if you have worked

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in a Michelin Star kitchen.

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Okay.

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Everybody's hands,
like, shoot up

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for a James Beard
or Michelin Star kitchen.

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And I don't have
either of those things.

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I still am defining my cuisine.

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And who here has competed
on Top Chef before?

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Okay.

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I don't remember seeing you.

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So in 2015 in France,
and I was finalist.

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- Finalist?
- In France?

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- Yeah.
- My eyes are on yours.

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Top Chef in France was
one of my

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deepest experience in my life.

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And make it to Top Chef,

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it's like a-- a dream come true

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second time.

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- I know.
- David,

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do you cook with
that hat on all the time?

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- Every day of my life.
- Tom, looks like

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you got some hat
competition over there.

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I can see that.
It's good, it's good.

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Hey, Tom's hat game.

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Oh, no, I didn't mean
to say that.

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The insults are flying already.
This is great.

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This is gonna be
a great season.

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The only thing
I care about is what you cook.

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That's it.

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Chefs, you are all here
to compete

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for the grand prize

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of $250,000.

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Give it to me!

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Furnished by
Saratoga Spring Water.

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And you're also competing
for the title of Top Chef.

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- Yeah, baby!
- Ooh, yeah!

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There it is.

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I hope you're all ready
because first impressions

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are really important
in this competition.

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But you won't be making
one today.

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Already twisting.

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Chefs,
there is no Quickfire today.

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- Whoa.
- Plot twist.

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But before we get into
the Elimination Challenge,

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there are a few new rules
you need to be aware of.

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Deep breaths. Deep breaths.

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For the first time ever,

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there'll be no immunity given
for a Quickfire win.

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- Wow.
- Whoa.

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- Wow.
- Okay.

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Who needs
immunity anyways, right?

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That doesn't mean
immunity isn't up for grabs.

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The winner
of the Elimination Challenge

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will receive immunity,

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which means
you can't be sent home

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in the following
Elimination Challenge.

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- Nice.
- Oh, that's cool.

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In the past, you get immunity
at the Quickfire

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and then you can kind of
play it safe.

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But like, now, it just
gives you more incentive

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to keep cooking gangster food
the entire time.

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Quickfires are just
as important as ever.

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That's because over $100,000

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will be up for grabs
in the Quickfire challenges.

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Hell yeah!

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Hold up, hold up, hold up.

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- Let's go. Let's do it.
- Give me the money.

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- We love cash.
- Yes, we do.

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All right, I think it's time

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that we put you all to the test.

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Chefs, it's time to draw knives.

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- I got Gail.
- Gail.

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Ooh. Kristen.

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All right, Tom.

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Best for last.

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I bet you're wondering

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why our names are written
on your knives.

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Maybe you're our teammates.

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Probably not.

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After 20 seasons,
I think we know a thing or two

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about what it takes
to become a Top Chef.

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So for your first
Elimination Challenge,

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Tom, Gail and I are putting
each of you that drew our names

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through a challenge
of our choosing.

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- Yes! Okay.
- Oh, nice.

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- I knew it.
- All right.

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This is all
an individual challenge.

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I'll never forget
my first challenge.

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To even get to season 10
in Seattle,

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we had to make soup for Emeril.

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So I have English pea broth.

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The scallops
are perfectly cooked.

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Nice job.

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For my group,

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- I want you to make a soup.
- I love soup.

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- Let's do it.
- Me too.

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And I feel like
that's a good test for Top Chef

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because it's about
developing flavor,

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not just something
that's thrown together.

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Gail.

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There's one type of dish

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our chefs can't get right.

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Stuffed pasta.

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The pasta dough, I think,

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was definitely
a little bit thick,

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a little bit uneven.

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Take influence
from anywhere in the world.

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I just wanna know
that you're making

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a fresh pasta dough.

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I've been in barbecue
for the last six years,

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so I haven't made pasta
in years.

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Here we go.

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I've been a pitmaster for
the last six years of my life.

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It's been so many years
since I've made pasta.

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Gail, I don't know how cute
you are no more.

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I----ing hate pasta.

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- Did you say you hate pasta?
- Yes. Yes.

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Oh!
This is a great group together.

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- Yeah. Can't wait.
- Let's go, baby.

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And last but not least, Tom.

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One thing that we've seen
over and over again:

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improperly cooked proteins.

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- You gave us raw chicken.
- Raw chicken?

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There was a lot of sinew
in my first bite,

196
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so I had to spit it up.

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So for your challenge,
I would like to see you

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roast a whole chicken.

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It needs to be perfect.

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You need to serve us
a little white meat,

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a little dark meat,
but I wanna see

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a composed whole dish.

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Just blow us away.

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Today, you're gonna have
30 minutes and $200

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to shop at Whole Foods Market.

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00:08:30,248 --> 00:08:31,511
- Ooh.
- Okay.

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00:08:31,511 --> 00:08:33,121
Tomorrow, you'll have two hours

208
00:08:33,121 --> 00:08:36,037
to cook and serve
at Lupi & Iris Restaurant.

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00:08:36,037 --> 00:08:38,996
Each of you are going
to serve your dishes to us

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00:08:38,996 --> 00:08:42,957
and the guest judges: legendary
Wisconsin restaurateur,

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00:08:42,957 --> 00:08:45,481
- Paul Bartolotta.
- I know him.

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00:08:45,481 --> 00:08:47,091
- He's kind of a big deal.
- Yeah.

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00:08:47,091 --> 00:08:49,659
And we have
James Beard Award winner,

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00:08:49,659 --> 00:08:52,357
executive chef,
and owner of Lupi & Iris,

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00:08:52,357 --> 00:08:54,838
- Adam Siegel.
- Oh.

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00:08:57,928 --> 00:09:00,322
Chefs, during that
whole James Beard nominee,

217
00:09:00,322 --> 00:09:02,106
Michelin Star,
who didn't raise their hand?

218
00:09:02,106 --> 00:09:03,804
Okay.

219
00:09:03,804 --> 00:09:07,024
Season 10, I had on my resume
three cook jobs,

220
00:09:07,024 --> 00:09:10,332
and I was a current sous-chef.

221
00:09:10,332 --> 00:09:12,943
So, as much as it is amazing

222
00:09:12,943 --> 00:09:15,076
that you guys have all
come so far in your career,

223
00:09:15,076 --> 00:09:16,817
once you get into
the Top Chef kitchen,

224
00:09:16,817 --> 00:09:18,383
really, quite frankly,

225
00:09:18,383 --> 00:09:20,342
it does not matter at all.

226
00:09:20,342 --> 00:09:21,735
You're gonna bring
your A-game tomorrow?

227
00:09:21,735 --> 00:09:23,824
- Yes!
- Can't wait.

228
00:09:23,824 --> 00:09:25,913
Good luck,
and we'll see you tomorrow.

229
00:09:25,913 --> 00:09:27,654
- Good luck, Chefs.
- Thank you, Chef.

230
00:09:27,654 --> 00:09:29,003
Thank you, Chef.

231
00:09:33,573 --> 00:09:35,879
I actually worked with Amanda.

232
00:09:36,924 --> 00:09:39,143
- The girls' car is the best.
- Yeah.

233
00:09:39,143 --> 00:09:41,015
I wonder what everyone else
is talking about.

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00:09:41,015 --> 00:09:42,843
How'd y'all feel
when y'all first heard

235
00:09:42,843 --> 00:09:44,279
that we're going to Milwaukee?

236
00:09:44,279 --> 00:09:46,237
- Milwaukee.
- I was down for it.

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00:09:46,237 --> 00:09:47,978
I feel like every city's got
something to give.

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Yeah. I asked Mr. Milwaukee,
I think Dan, that's his name.

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00:09:51,025 --> 00:09:52,983
- Mr. Milwaukee.
- I was like,

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00:09:52,983 --> 00:09:55,072
"Yo, tell us about your city."

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This Midwest nice sh--

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00:09:57,858 --> 00:10:00,687
- We haven't heard about it.
- ...is 100% legit.

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00:10:00,687 --> 00:10:01,862
Okay.

244
00:10:01,862 --> 00:10:03,385
Move in! Get over!

245
00:10:03,385 --> 00:10:05,387
Come on, bro. Let's go!

246
00:10:05,387 --> 00:10:08,042
Come on. Jesus Christ!

247
00:10:08,042 --> 00:10:10,697
- Hey, where are you from?
- I'm from Monterrey, Mexico,

248
00:10:10,697 --> 00:10:13,047
but I've been living in Colorado
for five years.

249
00:10:13,047 --> 00:10:15,658
I left Mexico 14 years ago

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00:10:15,658 --> 00:10:18,966
with nothing but
a bunch of family recipes.

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I want to be representing Mexico

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00:10:21,403 --> 00:10:23,057
with elevated dishes.

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00:10:23,057 --> 00:10:25,450
If you want crunchy tacos,
if you want cheddar cheese,

254
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I am not your guy.

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00:10:27,670 --> 00:10:29,933
Chicken, tortillas,
and maíz pozolero

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00:10:29,933 --> 00:10:31,718
are my important ingredients.

257
00:10:37,462 --> 00:10:38,899
You wanna go for it right now?

258
00:10:42,337 --> 00:10:43,512
Let's do it.

259
00:10:44,905 --> 00:10:46,602
We don't shop in
Top Chef France.

260
00:10:46,602 --> 00:10:48,169
So I'm really embracing

261
00:10:48,169 --> 00:10:50,562
the novelty of this experience.

262
00:10:51,651 --> 00:10:53,870
Kevin, what the hell
are you doing, dude?

263
00:10:56,133 --> 00:10:58,396
Wait,
I put things in your cart.

264
00:10:58,396 --> 00:10:59,659
Sorry.

265
00:10:59,659 --> 00:11:00,877
David, what are you thinking?

266
00:11:00,877 --> 00:11:02,096
I'm doing, like,

267
00:11:02,096 --> 00:11:03,750
a fun little stuffed gnocchi.

268
00:11:03,750 --> 00:11:05,447
I've never made
a stuffed gnocchi,

269
00:11:05,447 --> 00:11:07,231
but let's just roll the dice.

270
00:11:07,231 --> 00:11:10,321
Nothing about a gnocchi
being stuffed is traditional.

271
00:11:10,321 --> 00:11:12,584
I'm gonna build
a really cool ragu.

272
00:11:12,584 --> 00:11:14,282
It's gonna have
a bunch of offal.

273
00:11:14,282 --> 00:11:15,675
Comin' right behind.

274
00:11:15,675 --> 00:11:17,415
Utilizing scraps, for me,
it's the baseline

275
00:11:17,415 --> 00:11:18,634
of what my cuisine is.

276
00:11:18,634 --> 00:11:20,114
About a year and a half ago,

277
00:11:20,114 --> 00:11:22,464
my partner Kayla and I
opened up Shuggie's,

278
00:11:22,464 --> 00:11:25,075
our food-waste-focused
restaurant in San Francisco.

279
00:11:25,075 --> 00:11:28,818
We made the space really,
like, loud, very maximalist.

280
00:11:28,818 --> 00:11:30,385
My restaurant has won

281
00:11:30,385 --> 00:11:32,953
Best New Restaurants for 2023
from Esquire,

282
00:11:32,953 --> 00:11:34,781
Best New Restaurants
from Bon Appetit.

283
00:11:34,781 --> 00:11:35,999
We've been crushing it.

284
00:11:35,999 --> 00:11:37,566
Oh, man, my fly's down.

285
00:11:37,566 --> 00:11:38,741
Don't tell anybody.

286
00:11:38,741 --> 00:11:41,352
Sustainable's sexy, baby. Yeah!

287
00:11:42,049 --> 00:11:43,920
What do you got, Michelle?
What are you thinking?

288
00:11:43,920 --> 00:11:46,314
A lobster stuff,
kind of ravioli.

289
00:11:46,314 --> 00:11:47,837
What chef are you
cooking for again?

290
00:11:47,837 --> 00:11:49,056
I'm cooking for Kristen.
How about you?

291
00:11:49,056 --> 00:11:50,797
Kristen?
I'm cooking for Chef Tom.

292
00:11:50,797 --> 00:11:54,104
I'm gonna do a sriracha hoisin,

293
00:11:54,104 --> 00:11:57,151
um, butter and roast
my chicken in it.

294
00:11:57,151 --> 00:11:59,501
I'm opening up
my own Vietnamese restaurant

295
00:11:59,501 --> 00:12:00,807
called Pretty Boy.

296
00:12:00,807 --> 00:12:02,069
My grandmother and me,

297
00:12:02,069 --> 00:12:03,461
we call each other nguoi dep,

298
00:12:03,461 --> 00:12:05,246
which is like
"beautiful person."

299
00:12:05,246 --> 00:12:07,770
She was a big part of me
wanting to become a chef.

300
00:12:07,770 --> 00:12:09,337
Asian aisle.

301
00:12:09,337 --> 00:12:11,469
The only thing I wanted to
be other than a chef

302
00:12:11,469 --> 00:12:12,688
was a backup singer.

303
00:12:12,688 --> 00:12:13,907
I hit all the notes.

304
00:12:13,907 --> 00:12:15,691
Like, my falsetto, elite.

305
00:12:15,691 --> 00:12:17,867
Okay, that was bad.

306
00:12:17,867 --> 00:12:19,913
We'll cut that later.
I'm not ready right now.

307
00:12:20,435 --> 00:12:21,697
20 minutes!

308
00:12:22,219 --> 00:12:24,874
Ten minutes passed
really fast, y'all.

309
00:12:24,874 --> 00:12:27,007
I just need canola oil.

310
00:12:27,007 --> 00:12:29,009
I'm grabbing
some whole chickens

311
00:12:29,009 --> 00:12:30,967
for Tom's beautiful
roasted chicken.

312
00:12:30,967 --> 00:12:34,362
When people ask me if
I have a style of cooking,

313
00:12:34,362 --> 00:12:37,278
my answer is eclectic,
just like me.

314
00:12:37,278 --> 00:12:40,107
I grew up in a very
multicultural household.

315
00:12:40,107 --> 00:12:42,152
My mom is Italian American,

316
00:12:42,152 --> 00:12:44,807
and my father is
straight from Jamaica.

317
00:12:44,807 --> 00:12:46,069
I have got shishitos.

318
00:12:46,069 --> 00:12:47,941
I have to thank my upbringing

319
00:12:47,941 --> 00:12:50,857
for molding how I view food

320
00:12:50,857 --> 00:12:52,554
and how I cook food to this day.

321
00:12:52,554 --> 00:12:55,731
And I like to have fun.
That's what cooking's about too.

322
00:12:55,731 --> 00:12:57,385
I'm like a giant teddy bear.

323
00:12:57,385 --> 00:12:58,908
Nine minutes, guys!

324
00:12:59,866 --> 00:13:01,302
That ain't my basket.

325
00:13:01,302 --> 00:13:03,043
Lord, help me,
what did I do with it?

326
00:13:03,652 --> 00:13:05,654
I'm thinking of doing
like a little play

327
00:13:05,654 --> 00:13:07,656
on a Provencal stew,
kinda like a bouillabaisse.

328
00:13:07,656 --> 00:13:09,092
Give me the 12 little necks.

329
00:13:09,092 --> 00:13:10,920
I'm from Wisconsin,
so help me out here.

330
00:13:10,920 --> 00:13:13,923
- Let's hope this works.
- Vámonos.

331
00:13:13,923 --> 00:13:15,838
I just gotta
make sure I'm under 200.

332
00:13:15,838 --> 00:13:17,361
Come on, baby!

333
00:13:21,626 --> 00:13:24,107
I feel like
I totally forgot something.

334
00:13:30,897 --> 00:13:32,289
Y'all ready for a drink?

335
00:13:32,289 --> 00:13:34,291
- Whoa.
- This is nice.

336
00:13:34,291 --> 00:13:36,816
What? This looks great.

337
00:13:36,816 --> 00:13:38,905
- Good luck tomorrow.
- Cheers.

338
00:13:38,905 --> 00:13:40,515
- Chin-chin.
- Chin-chin.

339
00:13:40,515 --> 00:13:42,822
I guess I'm the only
chef from Wisconsin that's here.

340
00:13:42,822 --> 00:13:44,084
So, guys,
I just wanna welcome you

341
00:13:44,084 --> 00:13:45,563
to Milwaukee and to Wisconsin.

342
00:13:45,563 --> 00:13:47,435
What a sweetheart.

343
00:13:47,435 --> 00:13:49,437
- That's what it's about.
- I live in Chicago now.

344
00:13:49,437 --> 00:13:51,134
We're gonna
have to keep in touch.

345
00:13:51,134 --> 00:13:52,527
You're in Chicago?
That's awesome.

346
00:13:52,527 --> 00:13:54,442
- I'm from there, yeah.
- So am I.

347
00:13:54,442 --> 00:13:56,705
I just moved
to the Midwest.

348
00:13:56,705 --> 00:13:58,707
The food here, it's the opposite

349
00:13:58,707 --> 00:14:00,143
of, like, what I'm used to.

350
00:14:00,143 --> 00:14:03,320
My style is very
Pacific Northwest. It's coastal.

351
00:14:03,320 --> 00:14:05,018
I'm actually
really excited to learn

352
00:14:05,018 --> 00:14:07,977
everybody's cuisine
and see what y'all do.

353
00:14:07,977 --> 00:14:10,371
The food here is cheese,
it's beer,

354
00:14:10,371 --> 00:14:11,981
and it definitely
is meat and potatoes.

355
00:14:11,981 --> 00:14:13,635
But I mean that in a good way.

356
00:14:13,635 --> 00:14:14,854
What's your sign?

357
00:14:14,854 --> 00:14:16,899
Aquarius, February 14th.

358
00:14:16,899 --> 00:14:18,161
Oh, nice.

359
00:14:18,161 --> 00:14:19,946
I'm very into astrology.

360
00:14:19,946 --> 00:14:22,557
I'm a witch.

361
00:14:22,557 --> 00:14:24,994
- Sagittarius.
- Ooh, same.

362
00:14:24,994 --> 00:14:27,518
I'm a Capricorn. We're the best.

363
00:14:27,518 --> 00:14:30,086
And I'm a lot of things
that are not the norm.

364
00:14:30,086 --> 00:14:33,350
I'm a nerd. I'm a gamer.
A biracial Black woman.

365
00:14:33,350 --> 00:14:36,005
Representation matters a lot.

366
00:14:36,005 --> 00:14:38,225
It just feels
like it's my destiny.

367
00:14:38,225 --> 00:14:40,749
I'm the only Asian,
but I feel like I don't--

368
00:14:40,749 --> 00:14:44,013
- Wait, no!
- I'm sorry!

369
00:14:44,013 --> 00:14:45,406
I understand.
I'm racially ambiguous.

370
00:14:45,406 --> 00:14:47,103
Bro, you have eyelids.

371
00:14:47,103 --> 00:14:49,018
The youngest person
here is Asian.

372
00:14:49,018 --> 00:14:50,585
- Also Asian.
- Also Asian.

373
00:14:50,977 --> 00:14:52,413
I'm 45 years old.

374
00:14:52,413 --> 00:14:54,284
I am the oldest person
in this competition.

375
00:14:54,284 --> 00:14:56,547
- No, no, no, no, no.
- No? Oh, that's right!

376
00:14:56,547 --> 00:14:58,462
- I'm in my forties.
- In your forties?

377
00:14:58,462 --> 00:15:00,203
Wow, you don't look
like you're in your forties.

378
00:15:17,481 --> 00:15:19,919
Ooh, sexy.

379
00:15:19,919 --> 00:15:22,008
How crazy is this?

380
00:15:22,965 --> 00:15:24,184
Here we go.

381
00:15:24,184 --> 00:15:25,794
Everybody feeling good

382
00:15:25,794 --> 00:15:27,622
- about their dish?
- I feel really good.

383
00:15:27,622 --> 00:15:29,406
Just putting my culture
and my heart on my sleeve.

384
00:15:29,406 --> 00:15:31,713
- Yeah, me too.
- Letting it go out. You know.

385
00:15:31,713 --> 00:15:33,410
How do you feel
today, guys?

386
00:15:33,410 --> 00:15:35,369
I've never stuffed
a----ing gnocchi before.

387
00:15:35,369 --> 00:15:37,066
How do you stuff a gnocchi?

388
00:15:37,066 --> 00:15:39,721
It's gonna be interesting.

389
00:15:43,899 --> 00:15:45,509
Yeah!

390
00:15:45,509 --> 00:15:48,730
Let's go, baby! Sexy, let's go.

391
00:15:51,341 --> 00:15:53,300
We 'bout to get started.

392
00:15:55,084 --> 00:15:56,172
Corner.

393
00:16:03,745 --> 00:16:05,138
How you doing?
You all right?

394
00:16:05,138 --> 00:16:07,270
I have no idea.

395
00:16:07,270 --> 00:16:11,796
I'm gonna do a lobster
ricotta stuffed pasta shape.

396
00:16:11,796 --> 00:16:14,060
Whichever one I can pull out, great.

397
00:16:14,582 --> 00:16:16,366
I wanted to get my sauce done,
but I'm like,

398
00:16:16,366 --> 00:16:18,368
if I don't have pasta,
what good is the sauce?

399
00:16:18,368 --> 00:16:21,632
Pasta is so simplistic
in its making.

400
00:16:21,632 --> 00:16:23,112
Come on, pasta.

401
00:16:23,112 --> 00:16:25,941
But there's
very little room for error.

402
00:16:25,941 --> 00:16:27,725
Oh, this little
barbecue girl gonna get some

403
00:16:27,725 --> 00:16:29,423
- pasta done today.
- You're doing great.

404
00:16:29,423 --> 00:16:31,033
You're doing great.

405
00:16:31,033 --> 00:16:33,296
- Come on, girl.
- Cuidado.

406
00:16:33,296 --> 00:16:35,907
- Caliente, caliente.
- Ooh, squid ink.

407
00:16:35,907 --> 00:16:38,736
I'm making ink squid
raviolo lobster bisque.

408
00:16:39,781 --> 00:16:42,044
- Hell yeah.
- David, what are you making?

409
00:16:42,044 --> 00:16:44,133
Crispy gnocchi,
which is not typical.

410
00:16:44,133 --> 00:16:46,266
It's gonna have,
like, a chicken liver ragu.

411
00:16:46,266 --> 00:16:48,094
Judges are gonna be like,
"Oh, awful."

412
00:16:48,094 --> 00:16:49,791
But that's the way I cook.

413
00:16:49,791 --> 00:16:51,662
Ragu, baby. Let's go, ragu.

414
00:16:51,662 --> 00:16:53,534
Everybody makes
a chicken liver mousse,

415
00:16:53,534 --> 00:16:56,189
but not everybody will make
a really sexy ragu.

416
00:16:56,189 --> 00:16:58,408
A little table sauce.

417
00:16:58,408 --> 00:17:00,454
I'm gonna do
a stuffed gnocchi.

418
00:17:00,454 --> 00:17:02,412
I'm sure that sounds
familiar right now.

419
00:17:02,412 --> 00:17:04,153
Gnocchi battle.

420
00:17:04,153 --> 00:17:06,199
I'm gonna stuff it
with mushroom.

421
00:17:06,199 --> 00:17:08,418
Me and David are both
doing stuffed gnocchi,

422
00:17:08,418 --> 00:17:10,072
which I'm like, "Of course."

423
00:17:10,072 --> 00:17:12,596
It's all gonna come down
to who's gonna do it the best.

424
00:17:12,596 --> 00:17:14,337
What are you making
your gnocchi out of?

425
00:17:14,337 --> 00:17:16,600
- Wouldn't you like to know?
- Oh!

426
00:17:22,737 --> 00:17:25,044
More people
coming in 30 seconds.

427
00:17:25,044 --> 00:17:27,046
- Heck yeah!
- Rasika.

428
00:17:27,046 --> 00:17:28,569
- Yes?
- You love pasta or what?

429
00:17:28,569 --> 00:17:32,007
No. Indians don't really
have a kind of pasta.

430
00:17:32,399 --> 00:17:33,835
This dish is normally, like,

431
00:17:33,835 --> 00:17:35,532
it's actually
a religious offering

432
00:17:35,532 --> 00:17:37,665
- that my grandmom used to make.
- Oh, my God.

433
00:17:37,665 --> 00:17:39,667
It's predominantly
made with rice flour.

434
00:17:39,667 --> 00:17:41,973
With South Indian food,
I take inspiration

435
00:17:41,973 --> 00:17:43,671
by how it's traditionally made.

436
00:17:43,671 --> 00:17:47,109
And I "Rasika-fy" it
to make it something

437
00:17:47,109 --> 00:17:48,719
that's never been done before.

438
00:17:48,719 --> 00:17:51,287
Putting beef in this
is like my own take in it.

439
00:17:51,287 --> 00:17:53,550
It might piss off some people,

440
00:17:53,550 --> 00:17:55,509
but I'll deal with that later.

441
00:17:57,511 --> 00:17:59,469
- We're here.
- Welcome, Chefs.

442
00:17:59,469 --> 00:18:01,167
You guys got some pasta working?

443
00:18:01,167 --> 00:18:02,298
Pasta working, baby.

444
00:18:02,298 --> 00:18:03,865
Tight quarters, kids.

445
00:18:03,865 --> 00:18:05,171
Dan,
have you ever worked here?

446
00:18:05,171 --> 00:18:06,389
You're from Milwaukee.

447
00:18:06,389 --> 00:18:07,912
I haven't worked here, but

448
00:18:07,912 --> 00:18:09,436
it's a Mediterranean-inspired
restaurant,

449
00:18:09,436 --> 00:18:11,742
so I'm doing a soup
based on that.

450
00:18:11,742 --> 00:18:13,570
But I cook a lot of Asian stuff
here in Milwaukee,

451
00:18:13,570 --> 00:18:15,224
so I figured I'd add
a little Asian flair

452
00:18:15,224 --> 00:18:16,660
to this bouillabaisse.

453
00:18:16,660 --> 00:18:19,141
Me and my partner Dan
opened up DanDan,

454
00:18:19,141 --> 00:18:20,795
which is Chinese American.

455
00:18:20,795 --> 00:18:22,710
I grew up eating in Chinese
restaurants all the time.

456
00:18:22,710 --> 00:18:24,929
To this day, my comfort food
is Chinese restaurants.

457
00:18:24,929 --> 00:18:27,236
So I'm seasoning up
my soup with fish sauce.

458
00:18:27,236 --> 00:18:28,933
Steal some of your shiro dashi

459
00:18:28,933 --> 00:18:31,414
- in a second.
- No way.

460
00:18:31,414 --> 00:18:33,329
What you doing
over there, Manny?

461
00:18:33,329 --> 00:18:35,462
I'm making chicken stock
in a pressure cooker.

462
00:18:35,462 --> 00:18:36,985
Have you ever done that?

463
00:18:36,985 --> 00:18:39,596
I have not,
so we're gonna learn today.

464
00:18:39,596 --> 00:18:42,730
I have never made
chicken stock in two hours.

465
00:18:42,730 --> 00:18:43,818
Ever.

466
00:18:43,818 --> 00:18:45,733
But I'm in Top Chef.

467
00:18:45,733 --> 00:18:49,693
I am not gonna do
store-bought chicken stock,

468
00:18:49,693 --> 00:18:51,608
especially for
the soup challenge.

469
00:18:51,608 --> 00:18:53,349
Dude, I don't know how
to use that pressure cooker.

470
00:18:53,349 --> 00:18:54,742
It's too advanced for me.

471
00:18:59,486 --> 00:19:02,053
- Pan stopped working.
- How you feeling?

472
00:19:02,053 --> 00:19:04,186
My stock tastes so good.
Trying to get these shrimp

473
00:19:04,186 --> 00:19:05,492
pickled in a little bit.

474
00:19:05,492 --> 00:19:06,841
My home's Boston,
but my parents,

475
00:19:06,841 --> 00:19:08,321
they came from Haiti.

476
00:19:08,321 --> 00:19:09,974
We call this "epis" in Haiti.

477
00:19:09,974 --> 00:19:11,237
It's like a Haitian spice paste.

478
00:19:11,237 --> 00:19:12,586
Sweating out flavor, baby.

479
00:19:13,064 --> 00:19:15,502
Beautiful morels
from Wisconsin.

480
00:19:15,502 --> 00:19:17,373
What are you working on?

481
00:19:17,373 --> 00:19:18,983
I've been cooking
Eastern Mediterranean food

482
00:19:18,983 --> 00:19:20,594
for the past seven, eight years,

483
00:19:20,594 --> 00:19:22,161
and I'm combining that
with a technique

484
00:19:22,161 --> 00:19:24,685
that they use in Turkey
to make yogurt soup.

485
00:19:24,685 --> 00:19:26,121
You're
saving me some, right?

486
00:19:26,121 --> 00:19:27,905
Yes, I will.

487
00:19:27,905 --> 00:19:30,560
- We got 45 minutes.
- 45 minutes, heard.

488
00:19:38,655 --> 00:19:40,483
- Chefs are here, y'all.
- Chefs are in the house.

489
00:19:40,483 --> 00:19:42,659
- Chefs in the building.
- Thank you.

490
00:19:42,659 --> 00:19:44,139
Y'all better get clean.

491
00:19:44,705 --> 00:19:46,359
Here we are,
first Elimination Challenge

492
00:19:46,359 --> 00:19:48,448
for season 21 of Top Chef.

493
00:19:48,448 --> 00:19:50,798
Adam and Paul,
I just wanna thank you so much

494
00:19:50,798 --> 00:19:52,887
for welcoming us to,
one, Lupi & Iris

495
00:19:52,887 --> 00:19:54,802
beautiful restaurant,
and to Wisconsin.

496
00:19:54,802 --> 00:19:58,719
We are super excited to showcase
our city and our region.

497
00:19:58,719 --> 00:20:00,764
We're honored that you're here.

498
00:20:02,636 --> 00:20:04,333
What you got going in there?

499
00:20:04,333 --> 00:20:05,943
I got chicken,
I got veggies.

500
00:20:05,943 --> 00:20:07,380
Trying to get
a little smoke on it.

501
00:20:07,380 --> 00:20:08,642
I'm making soup,

502
00:20:08,642 --> 00:20:10,513
but I'm also roasting chicken.

503
00:20:10,513 --> 00:20:12,080
I'm making dough.

504
00:20:12,080 --> 00:20:14,387
You making gnocchi right now?

505
00:20:14,387 --> 00:20:16,563
I'm kind of combining
the three challenges.

506
00:20:16,563 --> 00:20:18,173
It's complicated.

507
00:20:18,173 --> 00:20:19,522
It's not exactly gnocchi.

508
00:20:19,522 --> 00:20:21,394
Biscuit dumplings.
I'm from Texas.

509
00:20:21,394 --> 00:20:23,178
- Gotta make biscuits.
- Oh, my God.

510
00:20:23,178 --> 00:20:25,093
- Why did I just get goosebumps?
- I know.

511
00:20:25,093 --> 00:20:26,703
I don't know
why that just happened.

512
00:20:26,703 --> 00:20:28,314
I just got nervous
for them, I think.

513
00:20:30,577 --> 00:20:32,056
Chicken team. Team chicken.

514
00:20:32,056 --> 00:20:34,320
Behind, Chef.
How's that oven looking?

515
00:20:34,320 --> 00:20:36,844
Tom has set up
a relatively simple

516
00:20:36,844 --> 00:20:40,761
but really difficult challenge
of roasting a chicken.

517
00:20:40,761 --> 00:20:43,285
Truly, in its simplicity,
it's tough.

518
00:20:43,285 --> 00:20:45,592
It's a basic maneuver
that every chef should know,

519
00:20:45,592 --> 00:20:47,463
but it's amazing how many don't.

520
00:20:47,463 --> 00:20:49,770
Good roast chicken
should have a crisp skin.

521
00:20:49,770 --> 00:20:51,598
The breast meat
should be cooked through,

522
00:20:51,598 --> 00:20:53,208
roughly the same time
as the leg meat is.

523
00:20:53,208 --> 00:20:55,428
It has to rest a little bit,
but not too much.

524
00:20:55,428 --> 00:20:56,907
It's culinary 101.

525
00:20:56,907 --> 00:20:58,605
If you can make
a good roast chicken,

526
00:20:58,605 --> 00:21:00,607
I think that's a sign
of being a good cook.

527
00:21:01,216 --> 00:21:02,913
I'm going classic roast.

528
00:21:02,913 --> 00:21:05,438
What Tom asked for
was to cook a perfect chicken.

529
00:21:05,438 --> 00:21:07,091
It's gonna have
an herb butter, which is

530
00:21:07,091 --> 00:21:08,745
what I'm working on right now,
under the skin.

531
00:21:08,745 --> 00:21:10,530
Something
smells really good.

532
00:21:10,530 --> 00:21:12,749
- That's my butter, baby.
- I want that in a cookie.

533
00:21:12,749 --> 00:21:14,664
I don't wanna
disguise it in any way.

534
00:21:14,664 --> 00:21:17,058
I really wanna show him
a perfectly cooked chicken.

535
00:21:17,058 --> 00:21:18,886
I should be on a rack.
But you know what?

536
00:21:18,886 --> 00:21:21,367
It's a pirate ship today.
We're gonna be on a pirate ship.

537
00:21:21,367 --> 00:21:23,760
- We got the fire going now.
- Yeah.

538
00:21:26,285 --> 00:21:28,461
Kaleena,
what are you doing over there?

539
00:21:29,288 --> 00:21:31,159
- There's a lot going on.
- It's my little spice market.

540
00:21:31,159 --> 00:21:34,510
And I'm making a curry sauce
to go with some chicken.

541
00:21:34,510 --> 00:21:36,686
That explains a lot.

542
00:21:36,686 --> 00:21:38,209
How do you feel
about Tom's challenge?

543
00:21:38,209 --> 00:21:39,646
Big fan of Tom's challenge.

544
00:21:39,646 --> 00:21:42,692
I'm trying to get
as much Vietnamese spices

545
00:21:42,692 --> 00:21:45,521
as I can in here,
making some good pho seasoning.

546
00:21:46,479 --> 00:21:48,481
Hey, Valentine,
how you feeling?

547
00:21:48,481 --> 00:21:50,352
I'm looking good.
I'm feeling pretty good.

548
00:21:50,352 --> 00:21:52,267
I got my herbs cut

549
00:21:52,267 --> 00:21:54,356
for my warm shishito salad.

550
00:21:54,356 --> 00:21:57,707
Hazelnuts getting toasty.
My cream corn looking creamy.

551
00:21:57,707 --> 00:22:00,623
This dish, it's bright,
it's loud, it's boisterous.

552
00:22:00,623 --> 00:22:02,190
Just like your boy.

553
00:22:02,190 --> 00:22:03,713
Wow, amazing.

554
00:22:04,148 --> 00:22:06,150
How often
do you roast chicken?

555
00:22:06,150 --> 00:22:08,501
I have a background
in Japanese cuisine,

556
00:22:08,501 --> 00:22:10,416
so, I guess
it's not that often, right?

557
00:22:10,416 --> 00:22:12,374
We don't do
a lot of roasted chicken.

558
00:22:12,374 --> 00:22:14,158
Behind.

559
00:22:16,726 --> 00:22:19,076
- What's our time?
- Thirty-four, Chef.

560
00:22:20,556 --> 00:22:21,905
Beautiful pasta dough.

561
00:22:21,905 --> 00:22:23,907
Looks pretty dope.
I'm very happy.

562
00:22:23,907 --> 00:22:25,735
Gail has
her group over here

563
00:22:25,735 --> 00:22:28,259
on our left side
doing a stuffed pasta.

564
00:22:28,259 --> 00:22:31,262
The thing about stuffed pasta
is there's so many variables.

565
00:22:31,262 --> 00:22:32,742
First and foremost, the dough,

566
00:22:32,742 --> 00:22:34,788
then there's the filling,

567
00:22:34,788 --> 00:22:37,094
there's the cook on each,
and then there's, of course,

568
00:22:37,094 --> 00:22:38,835
the sauce that brings it
all together.

569
00:22:38,835 --> 00:22:41,098
And that makes for
a very complex balance.

570
00:22:41,098 --> 00:22:42,535
And if you don't nail it,

571
00:22:42,535 --> 00:22:44,319
there's just so much
that can go wrong.

572
00:22:44,319 --> 00:22:45,842
I think the pasta will be

573
00:22:45,842 --> 00:22:47,975
the most difficult dish
for them.

574
00:22:47,975 --> 00:22:50,412
Gail's gonna be looking for
a pasta that's not too dense.

575
00:22:51,239 --> 00:22:53,110
- Twenty-seven!
- Twenty-seven.

576
00:22:53,589 --> 00:22:55,243
Are you doing your gnocchi

577
00:22:55,243 --> 00:22:57,898
all out of ricotta or mushrooms,
what are you doing?

578
00:22:57,898 --> 00:23:00,944
So I do the ricotta,
egg yolks, flour, parmesan,

579
00:23:00,944 --> 00:23:03,251
and I let it sit
so it'll be nice and fluffy.

580
00:23:03,251 --> 00:23:04,513
Cool.

581
00:23:04,513 --> 00:23:05,949
Focus, focus.

582
00:23:05,949 --> 00:23:07,864
Giving love to the ravioli.

583
00:23:07,864 --> 00:23:09,997
With the last name I have, like,

584
00:23:09,997 --> 00:23:11,955
I can----ing eat up
the ravioli.

585
00:23:11,955 --> 00:23:14,044
My dad is Italian,
so...

586
00:23:14,044 --> 00:23:16,438
...I can't really mess up
with this challenge.

587
00:23:16,438 --> 00:23:19,006
The biggest competition
in this competition is me.

588
00:23:19,006 --> 00:23:20,921
I'm very happy
to be back in Top Chef.

589
00:23:20,921 --> 00:23:22,270
Let's go!

590
00:23:22,705 --> 00:23:24,315
Michelle,
I know you're on the grill.

591
00:23:24,315 --> 00:23:26,230
- That's your specialty.
- You know I'm on the grill.

592
00:23:26,230 --> 00:23:28,058
If there's a grill,
I'm gonna use it.

593
00:23:28,058 --> 00:23:29,799
What are you gonna
do with them onions?

594
00:23:29,799 --> 00:23:31,758
Char some
for my corn lobster sauce.

595
00:23:31,758 --> 00:23:33,020
That's gonna be
the sauce for the pasta.

596
00:23:33,020 --> 00:23:35,022
Oh, that sounds good.

597
00:23:35,022 --> 00:23:36,632
David,
how's your potato going?

598
00:23:36,632 --> 00:23:38,155
This is gnocchi texture.

599
00:23:38,155 --> 00:23:40,027
We're looking pillowy,
but I'm gonna need

600
00:23:40,027 --> 00:23:42,116
a little bit of tooth,
because I'm stuffing this thing.

601
00:23:42,116 --> 00:23:45,293
Fun little farce
of gnocchi mushroom.

602
00:23:46,120 --> 00:23:47,730
I'm curious to know
how long the pasta group

603
00:23:47,730 --> 00:23:49,123
has been in there,
in the kitchen.

604
00:23:49,123 --> 00:23:50,690
Are you questioning
the fact that

605
00:23:50,690 --> 00:23:52,039
he's still
rolling out the dough?

606
00:23:52,039 --> 00:23:53,432
- Absolutely.
- Yes. I saw that.

607
00:23:53,867 --> 00:23:55,390
Come on, bitch.

608
00:23:55,390 --> 00:23:56,783
I'm trying to roll it out

609
00:23:56,783 --> 00:23:59,481
as you would
a traditional raviolo,

610
00:23:59,481 --> 00:24:00,830
but just a little bit thicker,

611
00:24:00,830 --> 00:24:02,615
because I want it
to have the chew

612
00:24:02,615 --> 00:24:04,268
and the pillowyness of gnocchi.

613
00:24:04,268 --> 00:24:05,618
Oh, there we go.

614
00:24:05,618 --> 00:24:07,097
I'm very nervous.

615
00:24:07,097 --> 00:24:08,272
Behind.

616
00:24:09,752 --> 00:24:11,580
- Oh, my gosh.
- You okay? Need help?

617
00:24:11,580 --> 00:24:13,582
What I'm looking for

618
00:24:13,582 --> 00:24:16,542
is a nice, smooth dough,

619
00:24:16,542 --> 00:24:18,761
so I work it down
as thin as I can get it.

620
00:24:19,196 --> 00:24:21,416
- Oh, man.
- You okay, Michelle?

621
00:24:21,416 --> 00:24:23,984
I'm good.
Oh, man, I hope I'm good.

622
00:24:23,984 --> 00:24:26,421
It literally is
a battle in my mind.

623
00:24:26,421 --> 00:24:28,684
Like, "You don't know what
you're doing." "Yes, you do."

624
00:24:28,684 --> 00:24:30,120
"You don't know
what you're doing."

625
00:24:30,120 --> 00:24:31,382
"Yes, you do."

626
00:24:31,382 --> 00:24:33,080
Oh, my gosh.

627
00:24:37,780 --> 00:24:39,869
16 minutes.

628
00:24:39,869 --> 00:24:42,263
This is really exciting
to be cooking for Kristen.

629
00:24:43,220 --> 00:24:45,701
For mine, I've asked
the chefs to make a soup.

630
00:24:45,701 --> 00:24:49,052
There is a tendency-- People
overthink things a little bit.

631
00:24:49,052 --> 00:24:50,837
The thing
with soup is everything

632
00:24:50,837 --> 00:24:52,055
has to be really well-balanced.

633
00:24:52,055 --> 00:24:53,622
It's trying to bring a bunch

634
00:24:53,622 --> 00:24:55,232
of different things
to the party,

635
00:24:55,232 --> 00:24:56,712
and you still need
everything to shine properly.

636
00:24:56,712 --> 00:24:58,409
Seasoning up my soup a bit.

637
00:24:58,409 --> 00:25:00,977
Ginger, lemongrass. There went
all the knuckle hairs.

638
00:25:00,977 --> 00:25:02,718
Manny, where you at?

639
00:25:02,718 --> 00:25:04,590
Grilling
my vegetables right now.

640
00:25:04,590 --> 00:25:06,243
This competition is definitely

641
00:25:06,243 --> 00:25:08,855
the perfect stage
for impostor syndrome.

642
00:25:08,855 --> 00:25:10,857
And I'm keeping an eye
on that pressure cooker,

643
00:25:10,857 --> 00:25:13,120
man, because she hot.

644
00:25:13,120 --> 00:25:15,209
You start thinking about,
"Have I done enough

645
00:25:15,209 --> 00:25:18,386
"to earn my place
on the table with this crew?"

646
00:25:18,386 --> 00:25:21,084
I have a lot of
garnishes to make it beautiful.

647
00:25:21,084 --> 00:25:23,565
People
are doing soups that are

648
00:25:23,565 --> 00:25:25,045
a little bit more elegant,

649
00:25:25,045 --> 00:25:27,003
and I decide not to go for that.

650
00:25:27,613 --> 00:25:29,353
What are you gonna do
with them vegetables?

651
00:25:29,353 --> 00:25:31,181
- Roasted salsa verde.
- Ooh!

652
00:25:31,181 --> 00:25:32,618
It doesn't matter
how they look,

653
00:25:32,618 --> 00:25:33,749
if they don't have soul.

654
00:25:33,749 --> 00:25:35,011
Pozole has soul.

655
00:25:35,490 --> 00:25:36,883
Manny,
it smells really good.

656
00:25:36,883 --> 00:25:38,319
My chicken stock worked out.

657
00:25:38,319 --> 00:25:40,147
- Yeah, it did?
- Yeah, I'm so happy.

658
00:25:40,713 --> 00:25:42,584
I'm also making chicken stock.

659
00:25:42,584 --> 00:25:44,151
Chicken and dumplings is simple,

660
00:25:44,151 --> 00:25:46,893
so I'm trying
to elevate it a little bit.

661
00:25:46,893 --> 00:25:48,459
Working on garnish.

662
00:25:48,459 --> 00:25:50,200
So I make citrus gremolata,
bringing flavors

663
00:25:50,200 --> 00:25:52,594
that I love,
to lighten up the dish.

664
00:25:52,594 --> 00:25:55,466
Uh-oh. Ooh. Goddamn.

665
00:25:55,466 --> 00:25:57,425
The yuzu kosho's salty.

666
00:25:59,035 --> 00:26:01,951
I'm gonna add cream,
so it'll dial it down.

667
00:26:01,951 --> 00:26:04,171
I'm actually tempering
my soup with the same thing.

668
00:26:04,171 --> 00:26:06,347
- I want things to be perfect.
- Yep.

669
00:26:06,956 --> 00:26:08,392
How do you
make a tortellini?

670
00:26:08,392 --> 00:26:09,698
Hey, she just said

671
00:26:09,698 --> 00:26:11,134
- stuffed pasta.
- Right.

672
00:26:11,134 --> 00:26:12,788
I do not have the confidence

673
00:26:12,788 --> 00:26:14,877
to play around with shapes
like tortellini,

674
00:26:14,877 --> 00:26:17,314
so I get to rolling out
my ravioli.

675
00:26:17,314 --> 00:26:19,969
- Lord be with me.
- Beautiful, Michelle.

676
00:26:19,969 --> 00:26:21,362
Ooh,
I appreciate that.

677
00:26:21,362 --> 00:26:23,146
Five minutes
for the pasta.

678
00:26:23,146 --> 00:26:24,670
- Oh, sh--!
- Five minutes?

679
00:26:25,061 --> 00:26:27,977
Oh, yeah, baby, let's go.
It's time for me to plate.

680
00:26:27,977 --> 00:26:29,849
Goddamn, this is
a little too tight.

681
00:26:29,849 --> 00:26:31,502
Hey, pasta group,
you have one minute.

682
00:26:31,502 --> 00:26:33,983
- One minute, Chefs.
- We got one minute. Oh, my God.

683
00:26:33,983 --> 00:26:36,029
Going home
on the first challenge

684
00:26:36,029 --> 00:26:38,814
is every chef's nightmare.

685
00:26:38,814 --> 00:26:40,686
I am not necessarily happy
with this plating.

686
00:26:40,686 --> 00:26:42,339
I feel you on that.

687
00:26:42,339 --> 00:26:44,341
My hands are shaking
like a mother---er!

688
00:26:44,341 --> 00:26:46,779
Hands up, hands up.

689
00:26:46,779 --> 00:26:49,912
Here comes the pastas.

690
00:26:50,696 --> 00:26:51,958
Oh, my God. I'm excited.

691
00:26:51,958 --> 00:26:53,960
- Hi there.
- Hello, Chefs.

692
00:26:53,960 --> 00:26:55,526
- How are you?
- Thank you.

693
00:26:55,526 --> 00:26:57,354
Beautiful. Thank you.

694
00:26:57,354 --> 00:26:59,356
- Love the hat.
- Oh, thank you. Thank you.

695
00:26:59,356 --> 00:27:00,923
Kevin, can you please
tell us what you've made

696
00:27:00,923 --> 00:27:02,490
for your stuffed pasta dish?

697
00:27:02,490 --> 00:27:04,405
I made a squid ink raviolo

698
00:27:04,405 --> 00:27:06,059
with leek tombée, butter,

699
00:27:06,059 --> 00:27:08,322
and reduced cream
and bisque inside.

700
00:27:08,322 --> 00:27:11,064
You have lobster and shrimp
and a fennel purée.

701
00:27:11,064 --> 00:27:13,022
I think it was
a great challenge.

702
00:27:13,022 --> 00:27:14,937
- I really have fun with it.
- Appreciate that.

703
00:27:14,937 --> 00:27:17,200
- David.
- I've got a stuffed gnocchi.

704
00:27:17,200 --> 00:27:18,767
The farce has mushroom stem.

705
00:27:18,767 --> 00:27:21,117
On top, I made a gravy of speck

706
00:27:21,117 --> 00:27:22,684
with chicken liver
and chicken blood,

707
00:27:22,684 --> 00:27:24,207
mascarpone, and Calabrian chili.

708
00:27:24,207 --> 00:27:25,861
You said it was a gnocchi dough?

709
00:27:25,861 --> 00:27:27,558
Yeah, I'm not huge on pasta,

710
00:27:27,558 --> 00:27:29,212
but I love gnocchi.

711
00:27:29,212 --> 00:27:31,475
- Two down.
- Rasika, what do we have here?

712
00:27:31,475 --> 00:27:34,043
I took inspiration from this
dish called kozhukattai

713
00:27:34,043 --> 00:27:35,697
to make a dough with rice flour,

714
00:27:35,697 --> 00:27:37,917
stuffed it with keema,
which is spiced ground beef.

715
00:27:37,917 --> 00:27:41,485
And I paired it with a kurma,
a South Indian vegetable stew.

716
00:27:41,485 --> 00:27:43,574
- Excellent, thank you.
- Thank you all.

717
00:27:43,574 --> 00:27:44,706
Thank you very much.

718
00:27:44,706 --> 00:27:46,316
That was nuts, dude.

719
00:27:46,839 --> 00:27:48,188
One, two, three.

720
00:27:49,755 --> 00:27:51,017
Hello.

721
00:27:52,105 --> 00:27:53,976
- Hi, Chefs.
- How are you?

722
00:27:53,976 --> 00:27:55,891
Alisha, can you please
tell us what you've made?

723
00:27:55,891 --> 00:27:57,501
A ricotta gnocchi.

724
00:27:57,501 --> 00:27:58,938
There's no potato in that.

725
00:27:58,938 --> 00:28:01,114
I stuffed it with roasted
mushroom bechamel,

726
00:28:01,114 --> 00:28:03,769
the whipped truffle,
goat cheese, and ricotta,

727
00:28:03,769 --> 00:28:05,640
and a little bit
of preserved lemon.

728
00:28:05,640 --> 00:28:07,163
Michelle.

729
00:28:07,163 --> 00:28:10,297
I made a ricotta and lobster
stuffed pasta.

730
00:28:10,297 --> 00:28:12,255
The ricotta has a little bit
of lemon in it,

731
00:28:12,255 --> 00:28:14,257
and then I made
a charred corn sauce.

732
00:28:14,257 --> 00:28:16,259
The crispy chorizo
was the garnish.

733
00:28:16,259 --> 00:28:18,087
- That's a pasta dish.
- Yeah.

734
00:28:18,087 --> 00:28:19,959
Any challenges that occurred

735
00:28:19,959 --> 00:28:21,134
while you were doing
your dishes?

736
00:28:22,613 --> 00:28:24,833
I think the biggest challenge
just lies within my head

737
00:28:24,833 --> 00:28:26,748
and not overthinking my dish.

738
00:28:26,748 --> 00:28:28,315
- Welcome to Top Chef.
- Yeah.

739
00:28:28,315 --> 00:28:30,404
Thank you, Chefs.

740
00:28:30,404 --> 00:28:32,232
- Thank you, Chefs.
- Thank you both.

741
00:28:32,232 --> 00:28:33,929
It was a great challenge.

742
00:28:33,929 --> 00:28:35,626
I think it's pretty close.

743
00:28:35,626 --> 00:28:38,238
Kevin's lobster raviolo,
I thought it was really tasty.

744
00:28:38,238 --> 00:28:40,370
There was a lot
of flavor in his dish.

745
00:28:40,370 --> 00:28:42,372
What I really
appreciated was the seasoning.

746
00:28:42,372 --> 00:28:44,374
But the pasta
was definitely thick

747
00:28:44,374 --> 00:28:46,594
- and felt a little weighted.
- I agree.

748
00:28:47,551 --> 00:28:49,553
I love the thinness
of Michelle's pasta.

749
00:28:49,553 --> 00:28:51,512
I love when you can see
your hand through the pasta.

750
00:28:51,512 --> 00:28:53,166
It was so delicate.
It's nice.

751
00:28:53,166 --> 00:28:54,776
For someone
who doesn't make a lot of pasta,

752
00:28:54,776 --> 00:28:56,778
she actually did
a better job than--

753
00:28:56,778 --> 00:28:59,650
Yes, I think her pasta
was the best of everybody else.

754
00:28:59,650 --> 00:29:02,305
The corn in the lobster
was nice and elegant.

755
00:29:02,305 --> 00:29:04,655
The flavor profiles
really came through on it.

756
00:29:04,655 --> 00:29:06,135
Oh, gosh.

757
00:29:06,135 --> 00:29:08,747
I'm blown away
by myself today, for sure.

758
00:29:09,225 --> 00:29:11,445
David's gnocchi, for me,
was a little bit of a miss.

759
00:29:11,445 --> 00:29:13,490
I don't know
if that was even a gnocchi.

760
00:29:13,490 --> 00:29:15,797
- It wasn't even really stuffed.
- No.

761
00:29:15,797 --> 00:29:18,321
I also have a problem when
there's all this other stuff,

762
00:29:18,321 --> 00:29:20,019
but this is
too much sauce for that one.

763
00:29:20,019 --> 00:29:21,585
Of course, there is no way

764
00:29:21,585 --> 00:29:24,197
you can eat all the sauce
with that little gnocchi.

765
00:29:24,197 --> 00:29:25,676
- Where is the beef?
- Yeah.

766
00:29:25,676 --> 00:29:27,330
How do you think
it went, Chefs?

767
00:29:27,330 --> 00:29:29,506
I'm as good
as I think that dish was.

768
00:29:29,506 --> 00:29:32,466
Rasika's dish, I love
the initial flavor profile.

769
00:29:32,466 --> 00:29:33,989
Taking that first bite,
and the potatoes,

770
00:29:33,989 --> 00:29:35,556
and that cauliflower.

771
00:29:35,556 --> 00:29:38,080
I thought her flavors
were quite developed.

772
00:29:38,080 --> 00:29:40,213
- It wasn't a pasta, was it?
- No.

773
00:29:40,213 --> 00:29:42,519
- It wasn't a pasta dish.
- No, it wasn't a pasta dish.

774
00:29:43,346 --> 00:29:46,045
Alisha's dish,
the flavors are really good,

775
00:29:46,045 --> 00:29:48,351
but I found
the pasta under-seasoned,

776
00:29:48,351 --> 00:29:50,832
and then the goat cheese
mushrooms kinda very assertive.

777
00:29:50,832 --> 00:29:53,356
But I actually really liked
the sage and the mushrooms.

778
00:29:53,356 --> 00:29:56,055
I thought all the mushrooms
were absolutely delicious.

779
00:29:57,404 --> 00:29:59,885
All right, I think it's time
to get the chefs out here.

780
00:30:04,715 --> 00:30:06,065
First cook in the books.

781
00:30:06,065 --> 00:30:07,718
Gail, how do you think they did?

782
00:30:07,718 --> 00:30:10,460
You all tried to give us
a lot of creativity,

783
00:30:10,460 --> 00:30:12,288
show us a bit about yourselves.

784
00:30:12,288 --> 00:30:15,204
I really liked that
first insight from all of you.

785
00:30:15,204 --> 00:30:17,903
- Thank you.
- We did have a favorite.

786
00:30:17,903 --> 00:30:20,383
And that dish belonged to...

787
00:30:23,691 --> 00:30:26,781
Michelle.

788
00:30:27,434 --> 00:30:30,132
- Good job, Chef.
- Congratulations.

789
00:30:30,132 --> 00:30:31,699
That means
you're eligible for the win.

790
00:30:31,699 --> 00:30:32,918
How does it feel?

791
00:30:33,614 --> 00:30:35,442
- You are surprised.
- I'm very much.

792
00:30:35,442 --> 00:30:37,487
But, you know,
I believed in my dish.

793
00:30:37,487 --> 00:30:39,402
I thought it was great
when I served it to you,

794
00:30:39,402 --> 00:30:41,013
so I'm so happy
you guys felt the same.

795
00:30:41,013 --> 00:30:42,884
I love the thinness
of your dough.

796
00:30:42,884 --> 00:30:45,278
It was extremely elegant.

797
00:30:45,278 --> 00:30:48,107
But also the sauce, the pasta,
the filling, the garnish

798
00:30:48,107 --> 00:30:50,152
- was all in balance.
- Yeah.

799
00:30:50,152 --> 00:30:52,241
Thank you, Michelle,
for fulfilling my challenge.

800
00:30:52,241 --> 00:30:53,852
Thank you.

801
00:30:53,852 --> 00:30:56,855
Unfortunately,
we did have a least favorite.

802
00:30:57,377 --> 00:30:59,640
And that dish belonged to...

803
00:31:08,127 --> 00:31:11,304
Unfortunately,
we did have a least favorite.

804
00:31:11,304 --> 00:31:13,610
And that dish belonged to...

805
00:31:17,266 --> 00:31:18,833
- David.
- Ooh.

806
00:31:18,833 --> 00:31:20,661
So, that means
you're in danger of going home.

807
00:31:20,661 --> 00:31:24,404
The filling was non-existent,
but also, too many dots.

808
00:31:24,404 --> 00:31:25,971
A lot of sauce, yeah.

809
00:31:25,971 --> 00:31:27,711
Pasta's not really my thing.

810
00:31:28,451 --> 00:31:30,018
Yeah, there's gonna be
a lot of things

811
00:31:30,018 --> 00:31:31,150
during the course
of this competition

812
00:31:31,150 --> 00:31:32,412
that's not your thing.

813
00:31:32,412 --> 00:31:34,327
- Okay.
- Thank you, Chefs.

814
00:31:34,327 --> 00:31:36,111
- We'll see you a little later.
- Thank you.

815
00:31:36,111 --> 00:31:37,243
- Thanks, guys.
- Thanks.

816
00:31:37,243 --> 00:31:38,635
Thank you, guys.

817
00:31:39,854 --> 00:31:41,551
He'd given up before he started.

818
00:31:42,161 --> 00:31:44,859
Coming down hot.
Coming down hot.

819
00:31:44,859 --> 00:31:48,080
I am too old for this sh--.

820
00:31:48,558 --> 00:31:50,865
Hey, Manny,
your tostadas are burning, huh?

821
00:31:50,865 --> 00:31:52,301
No, no, no. I want it like that.

822
00:31:52,301 --> 00:31:54,434
- They're not burning.
- Nice.

823
00:31:54,434 --> 00:31:55,957
Let me check this chicken.

824
00:31:57,916 --> 00:31:59,395
Oh, my God.

825
00:31:59,395 --> 00:32:01,615
- You good, Chef?
- No. No, I'm not.

826
00:32:01,615 --> 00:32:03,399
I'm at 72 degrees.
No----ing way.

827
00:32:03,399 --> 00:32:04,835
That don't even make sense.

828
00:32:04,835 --> 00:32:06,359
These chickens,
they're just not cooking

829
00:32:06,359 --> 00:32:08,013
as fast as they need
to be cooked.

830
00:32:08,013 --> 00:32:11,625
Go, go. I just need to adapt.
My chicken is raw still.

831
00:32:11,625 --> 00:32:13,409
I'm not going home
for no undercooked chicken.

832
00:32:13,409 --> 00:32:15,368
- I gotta tell you that.
- You got this, papa.

833
00:32:15,368 --> 00:32:16,760
We're gonna make
a hot tub time machine.

834
00:32:16,760 --> 00:32:18,632
We're gonna cook
that bird real quick.

835
00:32:18,632 --> 00:32:20,547
Do what you gotta do.
Just get it on the plate.

836
00:32:20,547 --> 00:32:23,071
I have the oven cranked up.
It's at 500 degrees.

837
00:32:23,071 --> 00:32:25,378
I'm crossing my fingers.

838
00:32:25,378 --> 00:32:27,728
Just trying to get it cooked
as quickly as possible.

839
00:32:27,728 --> 00:32:29,208
Hot mess. Coming down.

840
00:32:29,208 --> 00:32:30,731
20 minutes, guys.

841
00:32:30,731 --> 00:32:32,733
- Let's start plating.
- Yeah.

842
00:32:32,733 --> 00:32:35,388
- One minute!
- Oh, my God.

843
00:32:35,388 --> 00:32:37,129
I am shaking.

844
00:32:37,129 --> 00:32:38,652
Time, time, time. Give me time.

845
00:32:38,652 --> 00:32:40,567
- 30 seconds.
- Get it, get it.

846
00:32:40,567 --> 00:32:42,482
Just put it
on the plate now.

847
00:32:42,482 --> 00:32:44,658
- I think I'm gonna make it.
- Three, two, one.

848
00:32:46,181 --> 00:32:49,097
Go, soup, go!

849
00:32:49,097 --> 00:32:51,404
Oh, here we go. Soup time.

850
00:32:51,404 --> 00:32:53,232
- Hi.
- Thank you, Chef.

851
00:32:53,232 --> 00:32:54,798
- You're welcome.
- Hello.

852
00:32:55,974 --> 00:32:57,801
Ooh, yeah. Pretty.

853
00:32:57,801 --> 00:32:59,586
Charly, soup challenge.

854
00:32:59,586 --> 00:33:01,370
- My challenge.
- Yes.

855
00:33:01,370 --> 00:33:03,372
I grew up in Boston,
like New England area.

856
00:33:03,372 --> 00:33:05,200
So I did corn and ham soup
with pickled shrimp.

857
00:33:05,200 --> 00:33:06,810
Charly, what I like
about the dish,

858
00:33:06,810 --> 00:33:09,422
you gave us a corn soup,
and it has a ton of corn flavor.

859
00:33:09,422 --> 00:33:11,032
- Thank you.
- Manny.

860
00:33:11,032 --> 00:33:14,340
So I made a green pozole
with chicken, charred salsa.

861
00:33:14,340 --> 00:33:16,168
Then I charred also a tortilla.

862
00:33:16,168 --> 00:33:17,952
It is just packed
full of comfort,

863
00:33:17,952 --> 00:33:20,215
- but you made it so elegant.
- Thank you.

864
00:33:20,215 --> 00:33:21,608
Dan, what did you make?

865
00:33:21,608 --> 00:33:23,131
I made
tomato and fennel broth.

866
00:33:23,131 --> 00:33:24,698
Basically,
I love this restaurant,

867
00:33:24,698 --> 00:33:26,482
and I know
both of you guys very well.

868
00:33:26,482 --> 00:33:27,744
I wanted to give
your restaurant respect,

869
00:33:27,744 --> 00:33:29,137
but I also wanted
to add something

870
00:33:29,137 --> 00:33:30,704
that was a little bit more me.

871
00:33:30,704 --> 00:33:32,488
So there's some Asian
ingredients in there.

872
00:33:32,488 --> 00:33:33,924
Ginger, lemongrass,
fish sauce, and some shiradashi.

873
00:33:33,924 --> 00:33:35,622
The three of you
keep cooking like this,

874
00:33:35,622 --> 00:33:37,232
- you're gonna go really far.
- Appreciate it.

875
00:33:37,232 --> 00:33:38,625
- Thank you.
- Thank you, Chefs.

876
00:33:38,625 --> 00:33:40,279
See, that's what
you're supposed to do!

877
00:33:40,279 --> 00:33:41,845
- Yeah!
- Bro, that was so good!

878
00:33:41,845 --> 00:33:44,413
- I liked them all.
- All good. Good start.

879
00:33:45,153 --> 00:33:46,676
- Hi, Chefs.
- Thank you.

880
00:33:47,503 --> 00:33:50,854
- Hello. How are you?
- Thank you.

881
00:33:51,594 --> 00:33:54,293
- Laura.
- This is yuvalama.

882
00:33:54,293 --> 00:33:56,425
Yuvalama is a mint yogurt soup

883
00:33:56,425 --> 00:34:00,603
with bulgur meatballs,
morel mushrooms and maitake.

884
00:34:00,603 --> 00:34:02,301
Amanda, can you tell us
about your soup?

885
00:34:02,301 --> 00:34:03,737
I made chicken and dumplings.

886
00:34:03,737 --> 00:34:05,782
There is a citrus gremolata
on the bottom.

887
00:34:05,782 --> 00:34:07,306
It has a little bit
of yuzu kosho

888
00:34:07,306 --> 00:34:08,698
and a lot of lemon zest in it.

889
00:34:08,698 --> 00:34:11,701
Oh, boy.
The gremolata is really salty.

890
00:34:11,701 --> 00:34:13,790
- Heard that.
- Like, go back and taste it.

891
00:34:13,790 --> 00:34:15,879
- Yes, Chef.
- Thank you, Chefs.

892
00:34:15,879 --> 00:34:18,665
- We'll call you back in a bit.
- Thank you.

893
00:34:19,535 --> 00:34:23,496
It's interesting.
We had three, like, wow grades.

894
00:34:23,496 --> 00:34:25,498
Charly's corn soup,
it's a beautiful corn soup,

895
00:34:25,498 --> 00:34:27,152
but I didn't find
the pickle in the shrimp

896
00:34:27,152 --> 00:34:28,892
to be pickled enough.

897
00:34:28,892 --> 00:34:30,938
Picked enough? Me, too.
But I loved the texture of it.

898
00:34:30,938 --> 00:34:33,375
Once you put your heart
behind it, they understand it.

899
00:34:33,375 --> 00:34:36,509
Manny's dish was just
everything I wanted.

900
00:34:36,509 --> 00:34:38,032
The cabbage
had the crunch that you wanted.

901
00:34:38,032 --> 00:34:39,990
The chicken was wonderful
to bite into.

902
00:34:39,990 --> 00:34:41,992
To make
a Wisconsin bowling analogy,

903
00:34:41,992 --> 00:34:44,995
he rolled that thing
right down the center, man.

904
00:34:47,346 --> 00:34:48,738
It's just so good.

905
00:34:48,738 --> 00:34:51,045
The thing about Dan's
is how every bite

906
00:34:51,045 --> 00:34:52,699
presented something new to me.

907
00:34:52,699 --> 00:34:54,744
The seasoning
was incredible.

908
00:34:54,744 --> 00:34:56,442
And one of the most
important things with soup

909
00:34:56,442 --> 00:34:58,531
is making sure
that it's seasoned properly.

910
00:34:58,531 --> 00:35:00,402
- We killed it.
- We did.

911
00:35:00,402 --> 00:35:02,665
And what about
Laura's yogurt soup?

912
00:35:02,665 --> 00:35:04,754
Like, I love
the idea of this yogurt soup,

913
00:35:04,754 --> 00:35:07,148
but then she added meatballs,
and then she added mushrooms.

914
00:35:07,148 --> 00:35:09,063
It was two different
soups put together.

915
00:35:09,063 --> 00:35:10,369
Yes.

916
00:35:10,369 --> 00:35:12,458
I like the comfort level
of Amanda's soup.

917
00:35:12,458 --> 00:35:13,981
The composition
was beautiful.

918
00:35:13,981 --> 00:35:15,417
The chicken's gorgeous.

919
00:35:15,417 --> 00:35:18,420
It's just so salty
I can't get over that.

920
00:35:21,293 --> 00:35:22,598
Oh, Lord.

921
00:35:24,470 --> 00:35:27,908
Chefs, we had wonderful soups.

922
00:35:28,778 --> 00:35:32,217
But we really enjoyed
one in particular.

923
00:35:32,217 --> 00:35:34,393
And that soup belongs to...

924
00:35:38,832 --> 00:35:39,876
Manny.

925
00:35:41,487 --> 00:35:43,532
- It was unanimous.
- Good job, buddy.

926
00:35:43,532 --> 00:35:46,100
It was delicious.
Congratulations, Manny.

927
00:35:46,100 --> 00:35:48,407
You are eligible for the win.
How does it feel?

928
00:35:48,407 --> 00:35:52,193
I'm out of words,
and I speak both languages.

929
00:35:54,369 --> 00:35:55,457
Nice work.

930
00:35:56,719 --> 00:35:58,634
But that means
we also had a least favorite,

931
00:35:58,634 --> 00:36:00,680
and that soup belonged to...

932
00:36:04,771 --> 00:36:05,946
Amanda.

933
00:36:05,946 --> 00:36:08,209
- It was just too salty.
- The gremolata.

934
00:36:08,775 --> 00:36:11,299
- Did you go back and try it?
- Yeah, sorry about that, Chefs.

935
00:36:11,299 --> 00:36:12,996
- That's okay.
- Amanda, that means

936
00:36:12,996 --> 00:36:15,390
you are at risk
of going home today.

937
00:36:15,999 --> 00:36:17,740
Thank you, Chefs.
We'll call you back in a bit.

938
00:36:17,740 --> 00:36:19,089
- Thanks.
- Thank you.

939
00:36:23,442 --> 00:36:26,009
We're at the ten-minute mark,
Savannah.

940
00:36:26,009 --> 00:36:27,707
Ten? Okay.

941
00:36:27,707 --> 00:36:29,056
How's your chicken looking?

942
00:36:29,056 --> 00:36:31,189
My chicken is done,
so there's that.

943
00:36:31,189 --> 00:36:32,842
I'm plating food tonight.

944
00:36:32,842 --> 00:36:34,757
I don't care what it is,
but I'm plating food.

945
00:36:34,757 --> 00:36:38,065
I'm in fight-or-flight mode.
The hot tub time machine.

946
00:36:38,631 --> 00:36:40,807
I'm hoping that my herb butter

947
00:36:40,807 --> 00:36:42,809
will protect the meat
from overcooking

948
00:36:42,809 --> 00:36:44,506
or possibly drying out.

949
00:36:44,506 --> 00:36:45,986
Here we go.

950
00:36:45,986 --> 00:36:47,814
Ooh.

951
00:36:50,033 --> 00:36:51,818
Kenny,
how's your chicken look?

952
00:36:51,818 --> 00:36:53,341
I'm pretty happy
about it right now.

953
00:36:53,341 --> 00:36:54,951
One minute.

954
00:36:54,951 --> 00:36:57,215
- One minute.
- I'm looking good.

955
00:36:57,693 --> 00:36:59,478
Oh, yeah. Chicken is cooked.

956
00:36:59,478 --> 00:37:01,262
Back on track, Chefs.
Back on track.

957
00:37:01,262 --> 00:37:02,829
All right. Plate it.

958
00:37:02,829 --> 00:37:05,658
I have everything ready to go.
I look up.

959
00:37:05,658 --> 00:37:07,225
There's 30 seconds left

960
00:37:07,225 --> 00:37:09,357
and I haven't even looked
at the dark meat yet.

961
00:37:11,925 --> 00:37:13,535
Time, guys. Time.

962
00:37:14,057 --> 00:37:15,494
You good? You made it?

963
00:37:15,494 --> 00:37:16,886
I didn't get my dark on on time.

964
00:37:16,886 --> 00:37:18,453
I don't have my plates done.

965
00:37:18,453 --> 00:37:20,368
Oh, it's just, just [bleep]!

966
00:37:20,368 --> 00:37:24,285
I'm just getting ready to go
pack my knives and go home.

967
00:37:35,862 --> 00:37:37,603
Here we go, chicken.

968
00:37:37,603 --> 00:37:39,605
I'm only seeing breast.

969
00:37:39,605 --> 00:37:41,520
Maybe they put
the dark meat somewhere else.

970
00:37:41,955 --> 00:37:43,783
Kenny, tell us about your dish.

971
00:37:43,783 --> 00:37:46,916
I made a pho-spiced butter
with hoisin sriracha

972
00:37:46,916 --> 00:37:49,049
and some pho spices,
coconut, carrot,

973
00:37:49,049 --> 00:37:51,747
mashed potatoes, and scallions.

974
00:37:51,747 --> 00:37:54,315
Sorry, where's
the dark meat here?

975
00:37:54,924 --> 00:37:56,448
I missed it on a couple plates.

976
00:37:56,448 --> 00:37:58,798
- Ah, okay.
- That's a big miss.

977
00:38:00,321 --> 00:38:01,583
Kaleena.

978
00:38:01,583 --> 00:38:03,106
I made for you roasted chicken

979
00:38:03,106 --> 00:38:04,673
with spiced curry.

980
00:38:04,673 --> 00:38:06,719
Sweet corn
with lobster mushrooms

981
00:38:06,719 --> 00:38:08,460
and grilled shiitake mushrooms.

982
00:38:08,460 --> 00:38:10,113
The sauce is so assertive,

983
00:38:10,113 --> 00:38:12,420
the chicken
doesn't stand up to it.

984
00:38:12,420 --> 00:38:13,943
- Danny.
- I did a fennel

985
00:38:13,943 --> 00:38:15,510
roasted chicken
under the breast.

986
00:38:15,510 --> 00:38:17,686
Dark meat tossed
in a brown butter espuma.

987
00:38:17,686 --> 00:38:19,558
Crispy chicken skin
on top of that.

988
00:38:19,558 --> 00:38:21,516
Brown butter
and sherry vinaigrette

989
00:38:21,516 --> 00:38:23,649
with a carrot miso purée.

990
00:38:23,649 --> 00:38:25,303
You made the most
out of two hours.

991
00:38:25,303 --> 00:38:27,174
Yeah, a lot of work.
Thank you, Chefs.

992
00:38:27,174 --> 00:38:28,567
Thank you.

993
00:38:28,567 --> 00:38:30,351
Danny's is----ing delicious.

994
00:38:30,351 --> 00:38:32,135
Yeah, it's really good.

995
00:38:32,135 --> 00:38:33,789
Hello again.

996
00:38:33,789 --> 00:38:36,270
- Thank you so much. Thank you.
- That's pretty.

997
00:38:36,270 --> 00:38:38,141
All right, Savannah,
let's start with you.

998
00:38:38,141 --> 00:38:42,581
Today I did a roasted
chicken avgolemono sauce,

999
00:38:42,581 --> 00:38:44,147
chicken skin gremolata,

1000
00:38:44,147 --> 00:38:46,802
and then on the bottom
is a potato purée.

1001
00:38:46,802 --> 00:38:48,238
Valentine.

1002
00:38:48,238 --> 00:38:50,415
Today I have roasted
harissa chicken

1003
00:38:50,415 --> 00:38:53,200
with a roasted corn purée
and a warm shishito salad

1004
00:38:53,200 --> 00:38:55,158
with some crushed hazelnuts,
bunch of herbs.

1005
00:38:55,158 --> 00:38:57,160
There was supposed to be
pickled shallots on there,

1006
00:38:57,160 --> 00:38:58,553
but I forgot them.

1007
00:38:58,553 --> 00:39:00,207
- There's enough stuff on there.
- Yeah.

1008
00:39:00,207 --> 00:39:02,165
- I think so, yes.
- Thank you.

1009
00:39:02,165 --> 00:39:03,993
- Thank you.
- Thanks, guys.

1010
00:39:03,993 --> 00:39:05,821
- All right, Tom.
- We got some good food.

1011
00:39:05,821 --> 00:39:07,649
I thought
it was a good challenge.

1012
00:39:07,649 --> 00:39:09,216
- Danny's dish?
- It's really good.

1013
00:39:09,216 --> 00:39:10,826
- It's great.
- It's really tasty.

1014
00:39:10,826 --> 00:39:12,524
Chicken
was beautifully cooked.

1015
00:39:12,524 --> 00:39:14,656
The brightness of the sherry
vinegar on there was just great.

1016
00:39:14,656 --> 00:39:16,179
- Refreshing.
- Uh-huh.

1017
00:39:16,179 --> 00:39:17,790
I found Kaleena's chicken
to be the driest.

1018
00:39:17,790 --> 00:39:19,357
- Yeah. Yeah.
- So did I.

1019
00:39:19,357 --> 00:39:21,271
And it was more
about the sauce and corn

1020
00:39:21,271 --> 00:39:22,882
than it was about chicken.

1021
00:39:22,882 --> 00:39:25,014
The problem with Kenny's
is he left out dark meat.

1022
00:39:25,014 --> 00:39:27,016
But I loved
that idea of the pho seasoning.

1023
00:39:27,016 --> 00:39:29,279
Those warm spices
on that chicken,

1024
00:39:29,279 --> 00:39:30,977
I thought were brilliant.

1025
00:39:30,977 --> 00:39:32,631
- How do you feel?
- Like sh--.

1026
00:39:33,414 --> 00:39:35,851
Valentine's is a little bit
too mishmash-y for me.

1027
00:39:35,851 --> 00:39:40,160
That chicken was buried
in all this extra stuff.

1028
00:39:40,160 --> 00:39:42,031
There are more shishito peppers
on this dish than chicken.

1029
00:39:42,031 --> 00:39:45,121
It's not right.

1030
00:39:45,121 --> 00:39:46,949
- We got both meats on there.
- Yeah.

1031
00:39:46,949 --> 00:39:48,864
- We got both meats.
- So that means we go, right?

1032
00:39:48,864 --> 00:39:50,475
- That means we go on.
- Exactly.

1033
00:39:50,475 --> 00:39:52,433
What did you think
of Savannah's dish?

1034
00:39:52,433 --> 00:39:54,392
The white meat was some of
the moistest that I've tasted.

1035
00:39:54,392 --> 00:39:56,524
I like Savannah's dish.
I think it's really focused.

1036
00:39:56,524 --> 00:39:57,917
Chicken, the cook
was is really nice,

1037
00:39:57,917 --> 00:40:00,049
but the sauce
is just too watery.

1038
00:40:00,049 --> 00:40:02,748
All right, I think we should
get the chefs out here.

1039
00:40:06,491 --> 00:40:08,449
Tom, this was your challenge.
What do you think?

1040
00:40:08,449 --> 00:40:10,451
It's a good showing
on a tough challenge.

1041
00:40:10,930 --> 00:40:13,323
Out of the five of you,
we did have a favorite.

1042
00:40:14,542 --> 00:40:15,761
And that chef is...

1043
00:40:19,547 --> 00:40:20,896
Danny.

1044
00:40:21,419 --> 00:40:23,986
Danny, congratulations.

1045
00:40:23,986 --> 00:40:25,945
That means you are
eligible for the win.

1046
00:40:25,945 --> 00:40:27,512
Danny, I was concerned,
'cause at one point you looked

1047
00:40:27,512 --> 00:40:29,035
like you were
really struggling over there.

1048
00:40:29,035 --> 00:40:30,471
It was getting a little hairy,

1049
00:40:30,471 --> 00:40:31,733
it was a challenge for sure.

1050
00:40:31,733 --> 00:40:33,387
- Yeah. Nice job.
- Thank you.

1051
00:40:34,040 --> 00:40:36,129
And we did have
a least favorite.

1052
00:40:38,610 --> 00:40:42,265
Kenny. I'm sorry, Kenny, you
didn't complete the challenge,

1053
00:40:42,265 --> 00:40:45,399
so unfortunately, that means
you could be going home today.

1054
00:40:47,053 --> 00:40:49,621
All in all,
good start though, nice job.

1055
00:40:50,186 --> 00:40:52,754
- Thank you, Chefs.
- Thank you.

1056
00:40:54,582 --> 00:40:56,192
It's okay.

1057
00:40:56,192 --> 00:40:57,846
We still got two other people.

1058
00:40:57,846 --> 00:40:59,413
Oh, God, help me.

1059
00:40:59,413 --> 00:41:01,154
I might, like,
pop out of my dress.

1060
00:41:01,154 --> 00:41:02,895
We made it
through the first round.

1061
00:41:02,895 --> 00:41:05,158
No matter what level,
high or low,

1062
00:41:05,158 --> 00:41:08,509
this sh-- was hard,
y'all, it was hard.

1063
00:41:08,509 --> 00:41:11,773
We need to decide out of the
three tops who had our favorite.

1064
00:41:11,773 --> 00:41:13,775
You have a pasta dish,
a roast chicken dish,

1065
00:41:13,775 --> 00:41:15,690
and a pozole,
it's hard to compare.

1066
00:41:15,690 --> 00:41:17,213
They're very different dishes.

1067
00:41:17,213 --> 00:41:18,911
She got Tom to smile.

1068
00:41:18,911 --> 00:41:21,304
He's finished her dish,
licked it clean.

1069
00:41:21,304 --> 00:41:23,176
- Oh, my gosh.
- Oh, wow.

1070
00:41:23,176 --> 00:41:25,134
What I love most
about Michelle's lobster pasta

1071
00:41:25,134 --> 00:41:26,962
is the thinness of that pasta.

1072
00:41:26,962 --> 00:41:28,660
There was
a beautiful balance.

1073
00:41:28,660 --> 00:41:30,444
The sauce to garnish,

1074
00:41:30,444 --> 00:41:33,491
- to pasta, to filling.
- It was really well executed.

1075
00:41:33,491 --> 00:41:35,014
Savannah was like,
"Yo, are you serving

1076
00:41:35,014 --> 00:41:36,929
"chicken sashimi at one point?"

1077
00:41:36,929 --> 00:41:38,713
I was like, "Yo." It was close.

1078
00:41:38,713 --> 00:41:41,194
Then you have Danny's chicken
that was beautifully roasted.

1079
00:41:41,194 --> 00:41:43,326
The sherry vinegar sauce just
really tied everything together.

1080
00:41:43,326 --> 00:41:44,806
It was something
that I would order

1081
00:41:44,806 --> 00:41:46,504
in a restaurant,
and really enjoy.

1082
00:41:46,504 --> 00:41:49,637
Manny, tonight you're making
pozole for all of us.

1083
00:41:49,637 --> 00:41:51,465
Yay!

1084
00:41:51,465 --> 00:41:54,250
Manny's dish is probably
the one that I would eat all of.

1085
00:41:54,250 --> 00:41:56,122
I could have stayed
in that pozole deep down.

1086
00:41:56,122 --> 00:41:57,602
I would have gone down in there.

1087
00:41:57,602 --> 00:41:58,864
It would have been
all over my tie.

1088
00:41:58,864 --> 00:42:01,344
I couldn't stop eating,

1089
00:42:01,344 --> 00:42:03,259
which is why
I am so full right now.

1090
00:42:03,259 --> 00:42:05,914
But I do see how

1091
00:42:05,914 --> 00:42:07,873
the components that Danny did

1092
00:42:07,873 --> 00:42:10,179
required more technique.

1093
00:42:10,179 --> 00:42:12,573
How do you decide
which one holds more value?

1094
00:42:12,573 --> 00:42:15,271
This is where it comes down to,
what was your favorite

1095
00:42:15,271 --> 00:42:17,273
between the three
really good dishes?

1096
00:42:17,273 --> 00:42:19,232
How's everybody feel now
that the cook's out of the way?

1097
00:42:19,232 --> 00:42:21,321
- Can we breathe a little bit?
- We've got Judges' Table

1098
00:42:21,321 --> 00:42:24,193
for the bottom,
I don't want it to be you.

1099
00:42:24,193 --> 00:42:27,457
- I don't want it to be anyone.
- I don't want it to be anybody.

1100
00:42:28,241 --> 00:42:30,286
- We do have a clear winner.
- Yeah.

1101
00:42:30,286 --> 00:42:31,897
I think we should
bring them out.

1102
00:42:50,655 --> 00:42:53,614
Danny, Manny, and Michelle,

1103
00:42:53,614 --> 00:42:56,269
you had our three
favorite dishes of the day.

1104
00:42:56,269 --> 00:42:58,010
- Thank you, Chef.
- Appreciate that.

1105
00:42:58,010 --> 00:43:00,186
Ultimately, there's
only gonna be one winner.

1106
00:43:00,186 --> 00:43:01,448
Paul?

1107
00:43:01,448 --> 00:43:03,885
You all did great,
there was one chef that,

1108
00:43:03,885 --> 00:43:06,192
for us,
achieved beyond your challenge,

1109
00:43:06,192 --> 00:43:09,717
as well as just the yum factor
that went along with it.

1110
00:43:09,717 --> 00:43:11,545
And that chef is...

1111
00:43:16,855 --> 00:43:18,465
Manny.

1112
00:43:26,429 --> 00:43:27,996
Congratulations.

1113
00:43:27,996 --> 00:43:30,564
You just won the first immunity
of this season.

1114
00:43:30,564 --> 00:43:32,044
How does it feel?

1115
00:43:32,044 --> 00:43:35,308
I'm living my wildest dream
and then some.

1116
00:43:35,308 --> 00:43:37,440
Yes!

1117
00:43:37,440 --> 00:43:40,661
I'm just thinking
about how my people

1118
00:43:40,661 --> 00:43:42,750
are going to feel about this.

1119
00:43:42,750 --> 00:43:46,101
This is one of the proudest
moments of my career.

1120
00:43:46,101 --> 00:43:49,148
Manny, so that means you cannot
be eliminated next week.

1121
00:43:49,148 --> 00:43:51,367
- Do not play it safe, though.
- Absolutely not.

1122
00:43:51,367 --> 00:43:53,108
There's another immunity
on the table, so...

1123
00:43:53,108 --> 00:43:55,067
- Oh, yeah.
- There you go.

1124
00:43:55,067 --> 00:43:56,634
Thank you, Chefs.

1125
00:44:01,813 --> 00:44:05,730
Kenny, Amanda, and David,

1126
00:44:05,730 --> 00:44:08,210
you had our least favorite
dishes of the day,

1127
00:44:08,210 --> 00:44:09,908
and are up for elimination.

1128
00:44:10,735 --> 00:44:11,997
But...

1129
00:44:14,260 --> 00:44:16,479
...we're not eliminating
anyone just yet.

1130
00:44:16,479 --> 00:44:18,525
- What?
- Oh, sh--!

1131
00:44:19,265 --> 00:44:21,833
Oh, my God. What is going on?

1132
00:44:28,448 --> 00:44:31,190
We're not eliminating
anyone just yet.

1133
00:44:31,190 --> 00:44:32,931
- What?
- We're gonna have

1134
00:44:32,931 --> 00:44:35,368
- a cook-off right now.
- Yeah, baby.

1135
00:44:39,024 --> 00:44:40,852
In my season, I was eliminated,

1136
00:44:40,852 --> 00:44:43,332
and then I get to the finale
of Last Chance Kitchen,

1137
00:44:43,332 --> 00:44:46,509
and Tom's challenge
was to just make

1138
00:44:46,509 --> 00:44:48,642
a good plate of food,
that was it.

1139
00:44:48,642 --> 00:44:51,427
And that's what
we want here right now.

1140
00:44:52,254 --> 00:44:54,604
The chef who makes
our least favorite dish

1141
00:44:54,604 --> 00:44:56,868
in the cook-off
will be going home.

1142
00:44:56,868 --> 00:44:58,521
You'll have
20 minutes on the clock.

1143
00:44:58,521 --> 00:45:00,523
- Ooh.
- All the ingredients

1144
00:45:00,523 --> 00:45:02,525
that you can find
leftover in the kitchen,

1145
00:45:02,525 --> 00:45:04,571
and just make a great
plate of food, that's it.

1146
00:45:04,571 --> 00:45:07,182
Yes, Chef.
20 minutes is not a long time.

1147
00:45:07,182 --> 00:45:09,402
But I definitely feel
like I haven't made

1148
00:45:09,402 --> 00:45:12,492
a good first impression,
I feel like a second wind

1149
00:45:12,492 --> 00:45:13,754
is given to me.

1150
00:45:13,754 --> 00:45:15,756
Ready to focus on that clock.

1151
00:45:15,756 --> 00:45:20,108
To use everyone else's trash
is an insane situation.

1152
00:45:20,108 --> 00:45:22,894
Let's do it.
This is like a dream come true,

1153
00:45:22,894 --> 00:45:26,593
just to be able to start
utilizing all the leftover stuff

1154
00:45:26,593 --> 00:45:27,899
just as, like, a flex.

1155
00:45:27,899 --> 00:45:29,335
All right, Chefs, are you ready?

1156
00:45:29,335 --> 00:45:32,251
- Yes, Chef.
- Your time starts now.

1157
00:45:36,255 --> 00:45:39,737
Jesus! [bleep] me!
There goes my fish.

1158
00:45:39,737 --> 00:45:41,303
She knew I was going for it.

1159
00:45:41,303 --> 00:45:43,349
Amanda and I both grabbed
the fish at the same time,

1160
00:45:43,349 --> 00:45:45,612
and now it's like "pivot,"
I'm looking for more proteins,

1161
00:45:45,612 --> 00:45:47,179
can't find anything.

1162
00:45:47,179 --> 00:45:50,182
Just trying to find
something here to cook with.

1163
00:45:50,182 --> 00:45:51,531
Yeah, let's do it.

1164
00:45:51,531 --> 00:45:52,967
Kenny, what are you doing, man?

1165
00:45:52,967 --> 00:45:54,926
I have no clue right now.

1166
00:45:54,926 --> 00:45:57,189
You gotta commit right away.
Gotta just start cooking stuff.

1167
00:45:57,189 --> 00:45:58,625
I should have
never said anything

1168
00:45:58,625 --> 00:45:59,931
about your hat,
I'm so sorry, Chef.

1169
00:46:02,237 --> 00:46:03,935
David, what's your game plan?

1170
00:46:03,935 --> 00:46:06,676
Uh, I'm gonna make, like, a--

1171
00:46:06,676 --> 00:46:08,504
I don't know.

1172
00:46:09,505 --> 00:46:13,118
- What are you making, Amanda?
- I'm making salsa.

1173
00:46:16,121 --> 00:46:17,470
I love salsa.

1174
00:46:17,470 --> 00:46:18,819
What else is going
with that salsa?

1175
00:46:18,819 --> 00:46:20,647
Snapper crudo.

1176
00:46:20,647 --> 00:46:22,736
I hope I can
redeem myself right now.

1177
00:46:22,736 --> 00:46:24,738
- Chefs, 15 minutes.
- What you doing?

1178
00:46:24,738 --> 00:46:27,175
- Gonna make a cabbage salad.
- I love a salad.

1179
00:46:27,175 --> 00:46:29,134
Do a little
fish sauce vinaigrette.

1180
00:46:29,134 --> 00:46:30,962
And some roasted shrimp.

1181
00:46:30,962 --> 00:46:33,442
Vietnamese cuisine
is just full of funky flavors,

1182
00:46:33,442 --> 00:46:35,967
but everything's fresh,
and I wanna make a salad,

1183
00:46:35,967 --> 00:46:39,622
because the only thing
on my mind is beating the clock.

1184
00:46:40,232 --> 00:46:41,842
David, do you have a plan?

1185
00:46:41,842 --> 00:46:44,802
Figuring it out right now.
I got some tomatoes.

1186
00:46:44,802 --> 00:46:46,542
Oh, hey, looky there.

1187
00:46:46,542 --> 00:46:48,631
I don't know what I'm doing.

1188
00:46:48,631 --> 00:46:50,808
I don't have a vision
for the dish.

1189
00:46:50,808 --> 00:46:53,201
- What was in that package?
- Oh,----ing shrimp, Tom.

1190
00:46:53,201 --> 00:46:54,681
Shrimp.

1191
00:46:54,681 --> 00:46:56,814
No,----ing shrimp.

1192
00:46:56,814 --> 00:46:59,294
I'm just scrambling,
but I'm grabbing elements.

1193
00:46:59,294 --> 00:47:01,949
Boom, boom, boom, boom.
There's that.

1194
00:47:01,949 --> 00:47:03,559
Whoo, baby!

1195
00:47:03,559 --> 00:47:05,213
I'm like,
"Okay, I got some fish sauce,

1196
00:47:05,213 --> 00:47:07,128
"a little bit of coconut,
and some cilantro stem

1197
00:47:07,128 --> 00:47:09,696
"that I'm spinning up that's
gonna make a cool little broth."

1198
00:47:09,696 --> 00:47:12,351
And I'm making,
like, a Thai chili relish.

1199
00:47:12,351 --> 00:47:14,048
Hey, what are
the two sauces, David?

1200
00:47:14,048 --> 00:47:16,398
One was supposed to be
more of a relish than a sauce,

1201
00:47:16,398 --> 00:47:18,661
but, you know, we're doing
what we're doing here right now.

1202
00:47:19,227 --> 00:47:21,055
Guys,
ten minutes on the clock.

1203
00:47:21,577 --> 00:47:23,362
- Ten.
- Tastes pretty good.

1204
00:47:23,362 --> 00:47:24,929
I think more acid,

1205
00:47:24,929 --> 00:47:27,409
it needs more salt,
but I'm gonna call it back.

1206
00:47:27,409 --> 00:47:30,630
I'm incredibly mindful
to not over-season this dish.

1207
00:47:30,630 --> 00:47:33,546
I taste every component
multiple times.

1208
00:47:33,546 --> 00:47:35,548
Kenny, what are you
seasoning your shrimp with?

1209
00:47:35,548 --> 00:47:37,071
Some sake,
some salt, some pepper.

1210
00:47:38,507 --> 00:47:40,422
There you go, Kenny!

1211
00:47:40,422 --> 00:47:42,294
- Let's go!
- He's cooking with fire now!

1212
00:47:43,295 --> 00:47:45,340
Peel and devein,
peel and devein.

1213
00:47:45,340 --> 00:47:46,646
Boom, boom, boom.

1214
00:47:47,690 --> 00:47:49,214
Right behind, baby.
Right behind.

1215
00:47:49,214 --> 00:47:50,563
Coming out,
coming out, coming out.

1216
00:47:53,435 --> 00:47:54,915
Adam, how does it feel

1217
00:47:54,915 --> 00:47:57,265
to watch all this chaos
go down in your kitchen?

1218
00:47:57,265 --> 00:48:00,486
It's usually not what you wanna
see happening in your kitchen.

1219
00:48:00,486 --> 00:48:02,662
Come here,
come here, come here.

1220
00:48:04,098 --> 00:48:05,578
How's
your shrimp, David?

1221
00:48:05,578 --> 00:48:07,058
It's good,
my sauces are good too.

1222
00:48:07,058 --> 00:48:09,451
Let's go, poachies! Coming in.

1223
00:48:09,451 --> 00:48:11,062
Look at
that little hot, hot, hot.

1224
00:48:11,062 --> 00:48:12,411
Let's taste one.

1225
00:48:15,501 --> 00:48:17,807
- Too salty?
- That needs a little--

1226
00:48:19,070 --> 00:48:20,810
The ole rinse in the sink.

1227
00:48:23,422 --> 00:48:25,250
- Time check?
- Four minutes.

1228
00:48:25,250 --> 00:48:26,555
Looking good, Kenny,
looking good.

1229
00:48:26,555 --> 00:48:28,209
Go through your plates.

1230
00:48:28,209 --> 00:48:29,341
Make sure they're perfect.
You got time.

1231
00:48:29,341 --> 00:48:30,951
Amanda, you need to plate.

1232
00:48:30,951 --> 00:48:32,953
- Lay those plates down.
- Bring it home, y'all.

1233
00:48:32,953 --> 00:48:34,781
- Let's go.
- Two minutes, guys.

1234
00:48:34,781 --> 00:48:36,609
- Oh, God.
- Come on, Amanda,

1235
00:48:36,609 --> 00:48:38,828
get that stuff
on the plate, let's go!

1236
00:48:39,177 --> 00:48:40,569
What do you got in that sauce?

1237
00:48:40,569 --> 00:48:42,310
I'm not sure
which one this one is.

1238
00:48:43,007 --> 00:48:44,225
Sexy, baby, let's go, let's go.

1239
00:48:50,014 --> 00:48:53,017
Nine, eight, seven, six,

1240
00:48:53,017 --> 00:48:56,890
five, four, three, two, one!

1241
00:48:59,153 --> 00:49:00,807
Nice job, Chefs.

1242
00:49:00,807 --> 00:49:01,895
Thank you.

1243
00:49:03,114 --> 00:49:04,376
Thank you.

1244
00:49:07,161 --> 00:49:08,641
Thank you.

1245
00:49:08,641 --> 00:49:11,818
And we have a little
pour for mine, folks.

1246
00:49:13,298 --> 00:49:14,952
David, tell us what you made.

1247
00:49:14,952 --> 00:49:18,346
I made poached shrimp,
sungolds tossed in chili oil,

1248
00:49:18,346 --> 00:49:21,393
a broth of coconut and cilantro,

1249
00:49:21,393 --> 00:49:25,440
and then green curry sauce
as well.

1250
00:49:25,440 --> 00:49:26,964
Did you know
what you were making?

1251
00:49:26,964 --> 00:49:29,009
No, no, no,
I kind of had an idea,

1252
00:49:29,009 --> 00:49:32,099
and then Amanda
stole my fish.

1253
00:49:32,099 --> 00:49:33,622
I got there first.

1254
00:49:34,058 --> 00:49:35,973
Okay. Kenny, what did you make?

1255
00:49:35,973 --> 00:49:39,933
So I did a little Vietnamese
cabbage salad with a sake

1256
00:49:39,933 --> 00:49:42,066
and tamari shrimp,
cilantro lime gremolata

1257
00:49:42,066 --> 00:49:43,545
and hazelnuts.

1258
00:49:43,545 --> 00:49:45,025
So it looked
like pretty quickly you knew

1259
00:49:45,025 --> 00:49:46,331
what you were gonna make.

1260
00:49:46,331 --> 00:49:47,985
I just didn't wanna get caught

1261
00:49:47,985 --> 00:49:51,118
in time again, and I saw
some really nice cabbages.

1262
00:49:51,118 --> 00:49:53,164
- Amanda.
- I made for you

1263
00:49:53,164 --> 00:49:55,688
a snapper crudo, hominy puree

1264
00:49:55,688 --> 00:49:58,691
topped with crispy tortilla
pieces for texture.

1265
00:49:58,691 --> 00:50:01,433
I remember seeing the fish,
so I was kinda hoping to beat

1266
00:50:01,433 --> 00:50:03,609
David there, and I did.

1267
00:50:03,609 --> 00:50:05,698
Chefs, we have
a very big decision to make.

1268
00:50:05,698 --> 00:50:07,830
We'll call you back
in a little bit.

1269
00:50:07,830 --> 00:50:08,918
Thank you.

1270
00:50:10,964 --> 00:50:12,879
What
the [bleep] was that?

1271
00:50:12,879 --> 00:50:14,707
I don't think I've ever moved
that fast in my life.

1272
00:50:14,707 --> 00:50:16,926
I don't think
you've ever cut so many things

1273
00:50:16,926 --> 00:50:18,232
so fast in your life.

1274
00:50:18,232 --> 00:50:20,713
So, this is a pretty tough task.

1275
00:50:20,713 --> 00:50:22,280
It is, but this is why
you just need

1276
00:50:22,280 --> 00:50:23,759
to keep this one really simple.

1277
00:50:23,759 --> 00:50:25,370
I'm surprised
that there's still so much

1278
00:50:25,370 --> 00:50:26,632
going on in these dishes.

1279
00:50:26,632 --> 00:50:28,112
Going into this, I just, like,

1280
00:50:28,112 --> 00:50:29,896
"I have no----ing idea.
Just, like, no idea."

1281
00:50:29,896 --> 00:50:31,767
David's dish,
it's like a bunch of stuff

1282
00:50:31,767 --> 00:50:33,508
that he put in a blender,
and just kinda

1283
00:50:33,508 --> 00:50:35,554
give it a whirl,
and see what happens.

1284
00:50:35,554 --> 00:50:37,904
I never really thought
he clicked into what exactly

1285
00:50:37,904 --> 00:50:40,167
- he was doing.
- But there was some flavor.

1286
00:50:40,167 --> 00:50:42,909
And the sauces I didn't think
actually were bad.

1287
00:50:42,909 --> 00:50:44,780
I thought it was weird
that he gave us

1288
00:50:44,780 --> 00:50:46,260
these two green sauces
that were almost

1289
00:50:46,260 --> 00:50:47,783
impossible to differentiate.

1290
00:50:49,742 --> 00:50:51,874
I feel as confident
as any of these guys.

1291
00:50:51,874 --> 00:50:53,398
These guys
put out great dishes, too.

1292
00:50:53,398 --> 00:50:55,443
Kenny's dish,
he finished on time.

1293
00:50:55,443 --> 00:50:57,402
But everything just is sloppy.

1294
00:50:57,402 --> 00:50:59,230
Kenny just gave us everything,

1295
00:50:59,230 --> 00:51:02,015
and there was
very little finesse.

1296
00:51:02,015 --> 00:51:03,799
Not good technique, either,
he could have spent

1297
00:51:03,799 --> 00:51:05,410
a little more time
cutting everything.

1298
00:51:05,410 --> 00:51:07,673
- I got, like, cores.
- I got core, too.

1299
00:51:07,673 --> 00:51:09,631
I really like the texture
of Kenny's dish, though.

1300
00:51:09,631 --> 00:51:11,111
And after all,
the food we've tasted,

1301
00:51:11,111 --> 00:51:12,982
actually, it was
very refreshing to taste it.

1302
00:51:12,982 --> 00:51:15,246
I tasted
everything multiple times.

1303
00:51:15,246 --> 00:51:16,943
I don't think it was too salty.

1304
00:51:16,943 --> 00:51:19,076
If anything,
I could have added more acid,

1305
00:51:19,076 --> 00:51:21,121
but I couldn't find
limes anywhere.

1306
00:51:21,121 --> 00:51:22,862
Then you have Amanda's dish,

1307
00:51:22,862 --> 00:51:24,603
which I like the direction
she was going.

1308
00:51:24,603 --> 00:51:26,692
I thought it was
the best dish of the three.

1309
00:51:26,692 --> 00:51:29,129
You could tell
that she put total purpose

1310
00:51:29,129 --> 00:51:30,435
into those 20 minutes.

1311
00:51:30,435 --> 00:51:31,610
Fish isn't seasoned, but--

1312
00:51:31,610 --> 00:51:33,438
It was the best, conceptually.

1313
00:51:33,438 --> 00:51:35,222
- Yeah.
- Oh, girl.

1314
00:51:35,222 --> 00:51:38,095
Oh, lordy, lord. That was tough.

1315
00:51:39,008 --> 00:51:40,880
- Do we have our answer?
- Yeah.

1316
00:51:40,880 --> 00:51:42,316
- Yeah.
- All right,

1317
00:51:42,316 --> 00:51:43,839
let's get them out here.

1318
00:51:54,023 --> 00:51:55,764
You know, Chefs,
I'm sure there's a lot of

1319
00:51:55,764 --> 00:51:57,592
nervous energy since
this is the first challenge,

1320
00:51:57,592 --> 00:51:59,986
but what we got were a bunch
of very unfocused dishes,

1321
00:51:59,986 --> 00:52:02,815
and nothing should really focus
your sense of purpose

1322
00:52:02,815 --> 00:52:05,122
like the idea of being
the first one to go home.

1323
00:52:05,687 --> 00:52:09,126
This is not gonna be easy.
You gotta step up.

1324
00:52:10,257 --> 00:52:11,519
Kristen.

1325
00:52:16,742 --> 00:52:20,137
David, please
pack your knives and go.

1326
00:52:21,790 --> 00:52:25,098
Thank you, guys.
Appreciate you, that's crazy.

1327
00:52:25,098 --> 00:52:29,276
We made history.
Your first person to eliminate.

1328
00:52:29,276 --> 00:52:31,452
Thanks, guys.

1329
00:52:31,452 --> 00:52:34,716
First, dude. First. First to go.

1330
00:52:35,239 --> 00:52:37,284
Ah, Dave. Damn, homie.

1331
00:52:37,284 --> 00:52:38,546
That's it.

1332
00:52:38,546 --> 00:52:41,897
Never thought I'd go out first.

1333
00:52:41,897 --> 00:52:43,725
Thought I'd be
hanging out the last.

1334
00:52:43,725 --> 00:52:47,642
I just-- just
a couple of little mistakes.

1335
00:52:47,642 --> 00:52:49,427
Those little mistakes
will send you home.

1336
00:52:49,427 --> 00:52:51,037
Hey. Thank you, Chef.

1337
00:52:51,037 --> 00:52:52,169
Love you, brother.

1338
00:52:55,389 --> 00:52:57,217
I'm tired, it's time to go home.

1339
00:53:00,438 --> 00:53:02,353
This season on Top Chef...

1340
00:53:02,353 --> 00:53:04,659
This is the most technical thing
I've ever done in my life.

1341
00:53:04,659 --> 00:53:07,053
It's another beautiful day
for greatness.

1342
00:53:07,053 --> 00:53:09,055
One silly mistake, this whole
dish will be lopsided.

1343
00:53:09,055 --> 00:53:11,188
You're putting
everything on the line.

1344
00:53:14,234 --> 00:53:16,062
I needed to twerk.

1345
00:53:16,062 --> 00:53:17,585
I mean, tweak.

1346
00:53:19,805 --> 00:53:22,155
- On your left!
- What is a hot Italian--

1347
00:53:22,155 --> 00:53:23,374
You're a hot Italian.

1348
00:53:23,374 --> 00:53:25,071
And your time starts-- Uh-uh!

1349
00:53:25,071 --> 00:53:27,116
Go back!

1350
00:53:28,292 --> 00:53:30,119
It's Madison.

1351
00:53:31,512 --> 00:53:32,992
By nature, what we do
is ephemeral.

1352
00:53:32,992 --> 00:53:36,082
We create something,
it's here and it's gone.

1353
00:53:36,082 --> 00:53:38,302
But the experiences and
the friendships that you make

1354
00:53:38,302 --> 00:53:40,652
during the course of the season
will last forever.

1355
00:53:41,566 --> 00:53:42,958
It's really hard, man.
I can't lie.

1356
00:53:45,787 --> 00:53:47,920
- Woo-hoo!
- I need you

1357
00:53:47,920 --> 00:53:49,617
to literally stop stressing
me out right now.

1358
00:53:49,617 --> 00:53:51,402
It's not refined enough.

1359
00:53:51,402 --> 00:53:52,794
This is overcooked.

1360
00:53:52,794 --> 00:53:56,102
You've got to start cooking
to win.

1361
00:53:57,277 --> 00:53:58,670
This isn't gonna be easy,

1362
00:53:58,670 --> 00:54:00,802
at the end of this, there's only
one person left.

1363
00:54:00,802 --> 00:54:02,239
You gotta make sure it's you.