1 00:00:03,046 --> 00:00:05,570 [soothing music] 2 00:00:08,965 --> 00:00:10,314 [cow mooing] 3 00:00:11,837 --> 00:00:13,187 Top Chef is back. 4 00:00:13,187 --> 00:00:14,797 - [dramatic music] - Give me that. 5 00:00:15,450 --> 00:00:17,365 KRISTEN: We've gathered rising star chefs 6 00:00:17,365 --> 00:00:19,367 from across the country here to Wisconsin. 7 00:00:19,367 --> 00:00:21,412 - Too much cheese. - Get outta Wisconsin. 8 00:00:21,412 --> 00:00:22,587 [laughs] 9 00:00:23,110 --> 00:00:25,938 [cheering] 10 00:00:26,461 --> 00:00:28,506 DANNY: I've worked at The Nomad, the French Laundry. 11 00:00:28,506 --> 00:00:30,595 It's like this Michael Jordan mentality. 12 00:00:30,595 --> 00:00:32,510 If you're gonna do it, just be the best at it. 13 00:00:32,510 --> 00:00:35,383 I'm most proud of being a chef de cuisine 14 00:00:35,383 --> 00:00:38,081 of a Michelin Star restaurant at 24 15 00:00:38,081 --> 00:00:40,170 and getting selected for Top Chef. 16 00:00:41,215 --> 00:00:44,131 VALENTINE: Being a finalist for the James Beard Awards recently, 17 00:00:44,131 --> 00:00:46,959 it's more than just the cooking, I'm addicted. 18 00:00:47,699 --> 00:00:49,571 SAVANNAH: Your tostadas are burning. 19 00:00:49,571 --> 00:00:51,312 - It'll be rustic. - I need like five. 20 00:00:51,312 --> 00:00:52,835 The onions are not the problem. 21 00:00:52,835 --> 00:00:54,532 This is a competition. 22 00:00:54,532 --> 00:00:56,317 I want people to drop like flies. 23 00:00:56,317 --> 00:00:58,275 - All right, guys. Time. - [bleep] 24 00:00:59,015 --> 00:01:01,104 Kitchen's open, everybody. 25 00:01:06,066 --> 00:01:07,589 KRISTEN: At stake for the winner, 26 00:01:07,589 --> 00:01:09,852 a feature in Food & Wine magazine, 27 00:01:09,852 --> 00:01:12,724 an appearance at the Food & Wine Classic in Aspen. 28 00:01:12,724 --> 00:01:14,726 $250,000 furnished 29 00:01:14,726 --> 00:01:16,467 by Saratoga Spring Water. 30 00:01:16,467 --> 00:01:19,731 And the title of Top Chef. 31 00:01:19,731 --> 00:01:22,778 ♪ 32 00:01:25,998 --> 00:01:29,132 ♪ 33 00:01:38,924 --> 00:01:41,057 Holy sh--! 34 00:01:41,057 --> 00:01:43,581 - Wow! - [laughter] 35 00:01:46,628 --> 00:01:48,064 Hi, Chefs. 36 00:01:48,064 --> 00:01:49,196 Welcome to Wisconsin 37 00:01:49,196 --> 00:01:51,720 and season 21 of Top Chef. 38 00:01:51,720 --> 00:01:54,984 I could not be more thrilled to be here 39 00:01:54,984 --> 00:01:56,333 as the host of Top Chef. 40 00:01:56,333 --> 00:02:01,251 [cheers, applause] 41 00:02:02,774 --> 00:02:04,254 We couldn't be happier 42 00:02:04,254 --> 00:02:06,517 to have you standing right between us. 43 00:02:06,517 --> 00:02:08,519 I really love your perspective. 44 00:02:08,519 --> 00:02:10,347 And I really look forward to maybe going head to head 45 00:02:10,347 --> 00:02:11,479 with you at Judges' Table. 46 00:02:11,479 --> 00:02:12,828 Yeah, it'll be fun. Lots of fun. 47 00:02:12,828 --> 00:02:14,656 We're gonna disagree a few times. 48 00:02:14,656 --> 00:02:16,614 KALEENA: Kristen is such a badass. 49 00:02:16,614 --> 00:02:19,617 She is also adopted from Korea, like me. 50 00:02:19,617 --> 00:02:21,402 She's inspiring. 51 00:02:21,402 --> 00:02:23,882 But it is a little bit of a double-edged sword 52 00:02:23,882 --> 00:02:25,188 that she's competed before 53 00:02:25,188 --> 00:02:26,755 because if you're half-assing it, 54 00:02:26,755 --> 00:02:28,191 she's gonna know. 55 00:02:28,191 --> 00:02:30,237 I was probably the most surprised person 56 00:02:30,237 --> 00:02:32,804 to hear that I have the opportunity 57 00:02:32,804 --> 00:02:33,936 to stand right here. 58 00:02:34,371 --> 00:02:36,373 And I'm excited to shake things up. 59 00:02:36,373 --> 00:02:38,854 - I'm sure. - Ooh, I just got goosebumps. 60 00:02:38,854 --> 00:02:40,421 [cheers, applause] 61 00:02:40,421 --> 00:02:42,249 I love this applause that's happening. 62 00:02:42,249 --> 00:02:43,685 Energy. 63 00:02:45,295 --> 00:02:47,254 I grew up on the other side of Lake Michigan in Kentwood, 64 00:02:47,254 --> 00:02:48,733 right outside of Grand Rapids, 65 00:02:48,733 --> 00:02:50,213 so this kind of feels like a homecoming 66 00:02:50,213 --> 00:02:51,693 in more ways than one. 67 00:02:51,693 --> 00:02:53,434 Enough about me. 68 00:02:53,434 --> 00:02:55,131 And it's time we get to know all of you. 69 00:02:55,131 --> 00:02:57,264 I'm pretty sure we have some James Beard nominees 70 00:02:57,264 --> 00:02:59,222 in the house. Show your hands. 71 00:02:59,222 --> 00:03:00,789 - Oh, God. Wow. - GAIL: Quite a few. 72 00:03:00,789 --> 00:03:02,530 - KRISTEN: Well done. - TOM: Nice. Okay. 73 00:03:02,530 --> 00:03:04,488 James Beard nominee for Best Chef Northeast. 74 00:03:04,488 --> 00:03:06,447 Two-time James Beard nominee. 75 00:03:06,447 --> 00:03:08,536 I got nominated for Emerging Chef. 76 00:03:08,536 --> 00:03:10,929 Best Chef South. Best New Restaurant. 77 00:03:10,929 --> 00:03:12,453 Nominee for Emerging Chef. 78 00:03:12,453 --> 00:03:14,368 I'm five-time James Beard semifinalist 79 00:03:14,368 --> 00:03:15,804 for Best Chef Midwest. 80 00:03:15,804 --> 00:03:18,154 And raise your hands if you have worked 81 00:03:18,154 --> 00:03:19,764 in a Michelin Star kitchen. 82 00:03:20,983 --> 00:03:22,463 TOM: Okay. 83 00:03:23,377 --> 00:03:24,856 Everybody's hands, like, shoot up 84 00:03:24,856 --> 00:03:27,250 for a James Beard or Michelin Star kitchen. 85 00:03:27,250 --> 00:03:30,166 And I don't have either of those things. 86 00:03:30,166 --> 00:03:31,907 I still am defining my cuisine. 87 00:03:31,907 --> 00:03:35,258 And who here has competed on Top Chef before? 88 00:03:37,347 --> 00:03:39,044 - Okay. - [laughing] 89 00:03:39,044 --> 00:03:41,046 - I don't remember seeing you. - [all laugh] 90 00:03:41,046 --> 00:03:44,267 So in 2015 in France, and I was finalist. 91 00:03:44,267 --> 00:03:45,703 - Finalist? - In France? 92 00:03:45,703 --> 00:03:47,314 - KEVIN: Yeah. - My eyes are on yours. 93 00:03:47,314 --> 00:03:48,706 [laughing] 94 00:03:48,706 --> 00:03:50,491 Top Chef in France was one of my 95 00:03:50,491 --> 00:03:52,580 deepest experience in my life. 96 00:03:52,580 --> 00:03:54,059 And make it to Top Chef, 97 00:03:54,059 --> 00:03:56,627 it's like a-- a dream come true 98 00:03:56,627 --> 00:03:58,020 second time. [laughs] 99 00:03:58,368 --> 00:03:59,804 - I know. - David, 100 00:03:59,804 --> 00:04:01,502 do you cook with that hat on all the time? 101 00:04:01,502 --> 00:04:03,243 - Every day of my life. - Tom, looks like 102 00:04:03,243 --> 00:04:04,679 you got some hat competition over there. 103 00:04:04,679 --> 00:04:06,463 I can see that. It's good, it's good. 104 00:04:06,463 --> 00:04:08,465 Hey, Tom's hat game. [mimics shuddering] 105 00:04:08,465 --> 00:04:10,728 Oh, no, I didn't mean to say that. [laughs] 106 00:04:13,731 --> 00:04:15,211 The insults are flying already. This is great. 107 00:04:15,211 --> 00:04:16,995 This is gonna be a great season. 108 00:04:18,214 --> 00:04:20,347 The only thing I care about is what you cook. 109 00:04:20,347 --> 00:04:21,783 That's it. 110 00:04:21,783 --> 00:04:24,046 Chefs, you are all here to compete 111 00:04:24,046 --> 00:04:25,830 for the grand prize 112 00:04:25,830 --> 00:04:28,616 of $250,000. 113 00:04:28,616 --> 00:04:30,357 DAVID: Give it to me! 114 00:04:30,357 --> 00:04:32,141 Furnished by Saratoga Spring Water. 115 00:04:32,141 --> 00:04:35,492 And you're also competing for the title of Top Chef. 116 00:04:35,492 --> 00:04:37,538 - Yeah, baby! - Ooh, yeah! 117 00:04:37,538 --> 00:04:39,104 - [laughing] - KRISTEN: There it is. 118 00:04:39,757 --> 00:04:41,498 I hope you're all ready because first impressions 119 00:04:41,498 --> 00:04:43,370 are really important in this competition. 120 00:04:43,370 --> 00:04:45,850 But you won't be making one today. 121 00:04:48,026 --> 00:04:49,376 Already twisting. 122 00:04:49,376 --> 00:04:51,682 Chefs, there is no Quickfire today. 123 00:04:51,682 --> 00:04:54,337 - Whoa. - Plot twist. 124 00:04:55,120 --> 00:04:58,385 But before we get into the Elimination Challenge, 125 00:04:58,385 --> 00:05:01,779 there are a few new rules you need to be aware of. 126 00:05:02,563 --> 00:05:03,607 Deep breaths. Deep breaths. 127 00:05:03,607 --> 00:05:05,261 For the first time ever, 128 00:05:05,261 --> 00:05:08,133 there'll be no immunity given for a Quickfire win. 129 00:05:08,133 --> 00:05:09,613 - Wow. - Whoa. 130 00:05:09,613 --> 00:05:10,875 - Wow. - Okay. 131 00:05:10,875 --> 00:05:13,051 Who needs immunity anyways, right? 132 00:05:13,051 --> 00:05:15,837 That doesn't mean immunity isn't up for grabs. 133 00:05:15,837 --> 00:05:18,709 The winner of the Elimination Challenge 134 00:05:18,709 --> 00:05:20,276 will receive immunity, 135 00:05:20,276 --> 00:05:21,625 which means you can't be sent home 136 00:05:21,625 --> 00:05:23,410 in the following Elimination Challenge. 137 00:05:23,410 --> 00:05:24,672 - Nice. - Oh, that's cool. 138 00:05:25,237 --> 00:05:28,066 In the past, you get immunity at the Quickfire 139 00:05:28,066 --> 00:05:29,894 and then you can kind of play it safe. 140 00:05:29,894 --> 00:05:31,592 But like, now, it just gives you more incentive 141 00:05:31,592 --> 00:05:35,073 to keep cooking gangster food the entire time. 142 00:05:35,073 --> 00:05:37,424 Quickfires are just as important as ever. 143 00:05:37,424 --> 00:05:40,688 That's because over $100,000 144 00:05:40,688 --> 00:05:43,299 will be up for grabs in the Quickfire challenges. 145 00:05:43,299 --> 00:05:44,735 - [cheering] - Hell yeah! 146 00:05:45,823 --> 00:05:47,521 Hold up, hold up, hold up. 147 00:05:47,521 --> 00:05:50,262 - Let's go. Let's do it. - Give me the money. 148 00:05:50,262 --> 00:05:51,786 - We love cash. - Yes, we do. 149 00:05:51,786 --> 00:05:53,396 All right, I think it's time 150 00:05:53,396 --> 00:05:55,529 that we put you all to the test. 151 00:06:01,709 --> 00:06:04,581 Chefs, it's time to draw knives. 152 00:06:07,976 --> 00:06:10,152 - ALISHA: I got Gail. - DAVID: Gail. 153 00:06:10,152 --> 00:06:11,414 LAURA: Ooh. Kristen. 154 00:06:12,197 --> 00:06:13,634 KALEENA: All right, Tom. 155 00:06:13,634 --> 00:06:15,375 Best for last. 156 00:06:19,335 --> 00:06:20,684 I bet you're wondering 157 00:06:20,684 --> 00:06:22,643 why our names are written on your knives. 158 00:06:22,643 --> 00:06:24,732 - Maybe you're our teammates. - [Tom laughs] 159 00:06:24,732 --> 00:06:26,734 - Probably not. - [all laugh] 160 00:06:26,734 --> 00:06:29,171 After 20 seasons, I think we know a thing or two 161 00:06:29,171 --> 00:06:31,042 about what it takes to become a Top Chef. 162 00:06:31,826 --> 00:06:34,306 So for your first Elimination Challenge, 163 00:06:34,306 --> 00:06:38,006 Tom, Gail and I are putting each of you that drew our names 164 00:06:38,006 --> 00:06:40,574 through a challenge of our choosing. 165 00:06:40,574 --> 00:06:42,140 - Yes! Okay. - Oh, nice. 166 00:06:42,489 --> 00:06:44,012 - I knew it. - KRISTEN: All right. 167 00:06:44,012 --> 00:06:46,493 This is all an individual challenge. 168 00:06:47,755 --> 00:06:49,539 I'll never forget my first challenge. 169 00:06:49,539 --> 00:06:51,933 To even get to season 10 in Seattle, 170 00:06:51,933 --> 00:06:53,891 we had to make soup for Emeril. 171 00:06:54,544 --> 00:06:56,372 So I have English pea broth. 172 00:06:56,372 --> 00:06:58,461 The scallops are perfectly cooked. 173 00:06:58,461 --> 00:07:00,028 Nice job. 174 00:07:00,028 --> 00:07:01,508 For my group, 175 00:07:01,508 --> 00:07:03,727 - I want you to make a soup. - I love soup. 176 00:07:03,727 --> 00:07:05,686 - Let's do it. - Me too. 177 00:07:05,686 --> 00:07:07,514 And I feel like that's a good test for Top Chef 178 00:07:07,514 --> 00:07:09,254 because it's about developing flavor, 179 00:07:09,254 --> 00:07:11,996 not just something that's thrown together. 180 00:07:13,258 --> 00:07:14,434 Gail. 181 00:07:14,434 --> 00:07:16,436 There's one type of dish 182 00:07:16,436 --> 00:07:18,568 our chefs can't get right. 183 00:07:19,743 --> 00:07:23,138 - Stuffed pasta. - [laughs] 184 00:07:23,138 --> 00:07:24,487 The pasta dough, I think, 185 00:07:24,487 --> 00:07:26,315 was definitely a little bit thick, 186 00:07:26,315 --> 00:07:27,795 a little bit uneven. 187 00:07:27,795 --> 00:07:30,058 Take influence from anywhere in the world. 188 00:07:30,058 --> 00:07:31,755 I just wanna know that you're making 189 00:07:31,755 --> 00:07:33,757 a fresh pasta dough. 190 00:07:33,757 --> 00:07:35,411 I've been in barbecue for the last six years, 191 00:07:35,411 --> 00:07:37,282 so I haven't made pasta in years. 192 00:07:37,282 --> 00:07:39,197 - Here we go. - [laughs] 193 00:07:39,197 --> 00:07:42,636 I've been a pitmaster for the last six years of my life. 194 00:07:42,636 --> 00:07:45,116 It's been so many years since I've made pasta. 195 00:07:45,116 --> 00:07:48,468 Gail, I don't know how cute you are no more. [laughs] 196 00:07:48,468 --> 00:07:50,948 - I----ing hate pasta. - [laughter] 197 00:07:50,948 --> 00:07:53,560 - Did you say you hate pasta? - Yes. Yes. 198 00:07:53,560 --> 00:07:55,300 Oh! This is a great group together. 199 00:07:55,300 --> 00:07:57,868 - Yeah. Can't wait. - DAVID: Let's go, baby. 200 00:07:58,652 --> 00:08:01,263 KRISTEN: And last but not least, Tom. 201 00:08:01,263 --> 00:08:03,395 One thing that we've seen over and over again: 202 00:08:03,395 --> 00:08:05,223 improperly cooked proteins. 203 00:08:05,223 --> 00:08:08,052 - You gave us raw chicken. - Raw chicken? 204 00:08:08,052 --> 00:08:10,446 There was a lot of sinew in my first bite, 205 00:08:10,446 --> 00:08:12,100 so I had to spit it up. 206 00:08:12,100 --> 00:08:14,319 So for your challenge, I would like to see you 207 00:08:14,319 --> 00:08:15,973 roast a whole chicken. 208 00:08:16,713 --> 00:08:18,759 - [chef whoops] - It needs to be perfect. 209 00:08:18,759 --> 00:08:20,456 You need to serve us a little white meat, 210 00:08:20,456 --> 00:08:22,197 a little dark meat, but I wanna see 211 00:08:22,197 --> 00:08:23,677 a composed whole dish. 212 00:08:23,677 --> 00:08:25,287 Just blow us away. 213 00:08:25,287 --> 00:08:28,595 Today, you're gonna have 30 minutes and $200 214 00:08:28,595 --> 00:08:30,248 to shop at Whole Foods Market. 215 00:08:30,248 --> 00:08:31,511 - Ooh. - Okay. 216 00:08:31,511 --> 00:08:33,121 Tomorrow, you'll have two hours 217 00:08:33,121 --> 00:08:36,037 to cook and serve at Lupi & Iris Restaurant. 218 00:08:36,037 --> 00:08:38,996 Each of you are going to serve your dishes to us 219 00:08:38,996 --> 00:08:42,957 and the guest judges: legendary Wisconsin restaurateur, 220 00:08:42,957 --> 00:08:45,481 - Paul Bartolotta. - I know him. 221 00:08:45,481 --> 00:08:47,091 - He's kind of a big deal. - Yeah. 222 00:08:47,091 --> 00:08:49,659 And we have James Beard Award winner, 223 00:08:49,659 --> 00:08:52,357 executive chef, and owner of Lupi & Iris, 224 00:08:52,357 --> 00:08:54,838 - Adam Siegel. - Oh. 225 00:08:57,928 --> 00:09:00,322 Chefs, during that whole James Beard nominee, 226 00:09:00,322 --> 00:09:02,106 Michelin Star, who didn't raise their hand? 227 00:09:02,106 --> 00:09:03,804 Okay. 228 00:09:03,804 --> 00:09:07,024 Season 10, I had on my resume three cook jobs, 229 00:09:07,024 --> 00:09:10,332 and I was a current sous-chef. 230 00:09:10,332 --> 00:09:12,943 So, as much as it is amazing 231 00:09:12,943 --> 00:09:15,076 that you guys have all come so far in your career, 232 00:09:15,076 --> 00:09:16,817 once you get into the Top Chef kitchen, 233 00:09:16,817 --> 00:09:18,383 really, quite frankly, 234 00:09:18,383 --> 00:09:20,342 it does not matter at all. 235 00:09:20,342 --> 00:09:21,735 You're gonna bring your A-game tomorrow? 236 00:09:21,735 --> 00:09:23,824 - ALL: Yes! - Can't wait. 237 00:09:23,824 --> 00:09:25,913 Good luck, and we'll see you tomorrow. 238 00:09:25,913 --> 00:09:27,654 - Good luck, Chefs. - Thank you, Chef. 239 00:09:27,654 --> 00:09:29,003 KALEENA: Thank you, Chef. 240 00:09:29,481 --> 00:09:33,094 ♪ 241 00:09:33,573 --> 00:09:35,879 I actually worked with Amanda. 242 00:09:36,924 --> 00:09:39,143 - The girls' car is the best. - Yeah. 243 00:09:39,143 --> 00:09:41,015 I wonder what everyone else is talking about. 244 00:09:41,015 --> 00:09:42,843 How'd y'all feel when y'all first heard 245 00:09:42,843 --> 00:09:44,279 that we're going to Milwaukee? 246 00:09:44,279 --> 00:09:46,237 - Milwaukee. - KENNY: I was down for it. 247 00:09:46,237 --> 00:09:47,978 I feel like every city's got something to give. 248 00:09:48,457 --> 00:09:51,025 Yeah. I asked Mr. Milwaukee, I think Dan, that's his name. 249 00:09:51,025 --> 00:09:52,983 - Mr. Milwaukee. - I was like, 250 00:09:52,983 --> 00:09:55,072 "Yo, tell us about your city." 251 00:09:55,899 --> 00:09:57,858 This Midwest nice sh-- 252 00:09:57,858 --> 00:10:00,687 - We haven't heard about it. - ...is 100% legit. 253 00:10:00,687 --> 00:10:01,862 Okay. 254 00:10:01,862 --> 00:10:03,385 DAN: Move in! Get over! 255 00:10:03,385 --> 00:10:05,387 - [car horn honks] - Come on, bro. Let's go! 256 00:10:05,387 --> 00:10:08,042 Come on. Jesus Christ! 257 00:10:08,042 --> 00:10:10,697 - Hey, where are you from? - I'm from Monterrey, Mexico, 258 00:10:10,697 --> 00:10:13,047 but I've been living in Colorado for five years. 259 00:10:13,047 --> 00:10:15,658 I left Mexico 14 years ago 260 00:10:15,658 --> 00:10:18,966 with nothing but a bunch of family recipes. 261 00:10:18,966 --> 00:10:21,403 I want to be representing Mexico 262 00:10:21,403 --> 00:10:23,057 with elevated dishes. 263 00:10:23,057 --> 00:10:25,450 If you want crunchy tacos, if you want cheddar cheese, 264 00:10:25,450 --> 00:10:27,670 I am not your guy. [laughs] 265 00:10:27,670 --> 00:10:29,933 Chicken, tortillas, and maíz pozolero 266 00:10:29,933 --> 00:10:31,718 are my important ingredients. 267 00:10:31,718 --> 00:10:37,462 ♪ 268 00:10:37,462 --> 00:10:38,899 You wanna go for it right now? 269 00:10:40,509 --> 00:10:42,337 ♪ 270 00:10:42,337 --> 00:10:43,512 KEVIN: Let's do it. 271 00:10:43,512 --> 00:10:44,905 [whistling] 272 00:10:44,905 --> 00:10:46,602 We don't shop in Top Chef France. 273 00:10:46,602 --> 00:10:48,169 So I'm really embracing 274 00:10:48,169 --> 00:10:50,562 the novelty of this experience. 275 00:10:51,651 --> 00:10:53,870 DAVID: Kevin, what the hell are you doing, dude? 276 00:10:56,133 --> 00:10:58,396 KALEENA: Wait, I put things in your cart. 277 00:10:58,396 --> 00:10:59,659 Sorry. [laughs] 278 00:10:59,659 --> 00:11:00,877 David, what are you thinking? 279 00:11:00,877 --> 00:11:02,096 DAVID: I'm doing, like, 280 00:11:02,096 --> 00:11:03,750 a fun little stuffed gnocchi. 281 00:11:03,750 --> 00:11:05,447 I've never made a stuffed gnocchi, 282 00:11:05,447 --> 00:11:07,231 but let's just roll the dice. 283 00:11:07,231 --> 00:11:10,321 Nothing about a gnocchi being stuffed is traditional. 284 00:11:10,321 --> 00:11:12,584 I'm gonna build a really cool ragu. 285 00:11:12,584 --> 00:11:14,282 It's gonna have a bunch of offal. 286 00:11:14,282 --> 00:11:15,675 Comin' right behind. 287 00:11:15,675 --> 00:11:17,415 Utilizing scraps, for me, it's the baseline 288 00:11:17,415 --> 00:11:18,634 of what my cuisine is. 289 00:11:18,634 --> 00:11:20,114 About a year and a half ago, 290 00:11:20,114 --> 00:11:22,464 my partner Kayla and I opened up Shuggie's, 291 00:11:22,464 --> 00:11:25,075 our food-waste-focused restaurant in San Francisco. 292 00:11:25,075 --> 00:11:28,818 We made the space really, like, loud, very maximalist. 293 00:11:28,818 --> 00:11:30,385 My restaurant has won 294 00:11:30,385 --> 00:11:32,953 Best New Restaurants for 2023 from Esquire, 295 00:11:32,953 --> 00:11:34,781 Best New Restaurants from Bon Appetit. 296 00:11:34,781 --> 00:11:35,999 We've been crushing it. 297 00:11:35,999 --> 00:11:37,566 Oh, man, my fly's down. 298 00:11:37,566 --> 00:11:38,741 Don't tell anybody. 299 00:11:38,741 --> 00:11:41,352 Sustainable's sexy, baby. Yeah! 300 00:11:42,049 --> 00:11:43,920 DAN: What do you got, Michelle? What are you thinking? 301 00:11:43,920 --> 00:11:46,314 A lobster stuff, kind of ravioli. 302 00:11:46,314 --> 00:11:47,837 What chef are you cooking for again? 303 00:11:47,837 --> 00:11:49,056 I'm cooking for Kristen. How about you? 304 00:11:49,056 --> 00:11:50,797 Kristen? I'm cooking for Chef Tom. 305 00:11:50,797 --> 00:11:54,104 I'm gonna do a sriracha hoisin, 306 00:11:54,104 --> 00:11:57,151 um, butter and roast my chicken in it. 307 00:11:57,151 --> 00:11:59,501 I'm opening up my own Vietnamese restaurant 308 00:11:59,501 --> 00:12:00,807 called Pretty Boy. 309 00:12:00,807 --> 00:12:02,069 My grandmother and me, 310 00:12:02,069 --> 00:12:03,461 we call each other nguoi dep, 311 00:12:03,461 --> 00:12:05,246 which is like "beautiful person." 312 00:12:05,246 --> 00:12:07,770 She was a big part of me wanting to become a chef. 313 00:12:07,770 --> 00:12:09,337 Asian aisle. 314 00:12:09,337 --> 00:12:11,469 The only thing I wanted to be other than a chef 315 00:12:11,469 --> 00:12:12,688 was a backup singer. 316 00:12:12,688 --> 00:12:13,907 I hit all the notes. 317 00:12:13,907 --> 00:12:15,691 Like, my falsetto, elite. 318 00:12:15,691 --> 00:12:17,867 [vocalizing] Okay, that was bad. 319 00:12:17,867 --> 00:12:19,913 We'll cut that later. I'm not ready right now. 320 00:12:20,435 --> 00:12:21,697 DAVID: 20 minutes! 321 00:12:22,219 --> 00:12:24,874 Ten minutes passed really fast, y'all. 322 00:12:24,874 --> 00:12:27,007 I just need canola oil. 323 00:12:27,007 --> 00:12:29,009 VALENTINE: I'm grabbing some whole chickens 324 00:12:29,009 --> 00:12:30,967 for Tom's beautiful roasted chicken. 325 00:12:30,967 --> 00:12:34,362 When people ask me if I have a style of cooking, 326 00:12:34,362 --> 00:12:37,278 my answer is eclectic, just like me. 327 00:12:37,278 --> 00:12:40,107 I grew up in a very multicultural household. 328 00:12:40,107 --> 00:12:42,152 My mom is Italian American, 329 00:12:42,152 --> 00:12:44,807 and my father is straight from Jamaica. 330 00:12:44,807 --> 00:12:46,069 I have got shishitos. 331 00:12:46,069 --> 00:12:47,941 I have to thank my upbringing 332 00:12:47,941 --> 00:12:50,857 for molding how I view food 333 00:12:50,857 --> 00:12:52,554 and how I cook food to this day. 334 00:12:52,554 --> 00:12:55,731 And I like to have fun. That's what cooking's about too. 335 00:12:55,731 --> 00:12:57,385 I'm like a giant teddy bear. 336 00:12:57,385 --> 00:12:58,908 Nine minutes, guys! 337 00:12:59,866 --> 00:13:01,302 MICHELLE: That ain't my basket. 338 00:13:01,302 --> 00:13:03,043 Lord, help me, what did I do with it? 339 00:13:03,652 --> 00:13:05,654 I'm thinking of doing like a little play 340 00:13:05,654 --> 00:13:07,656 on a Provencal stew, kinda like a bouillabaisse. 341 00:13:07,656 --> 00:13:09,092 Give me the 12 little necks. 342 00:13:09,092 --> 00:13:10,920 I'm from Wisconsin, so help me out here. 343 00:13:10,920 --> 00:13:13,923 - Let's hope this works. - Vámonos. 344 00:13:13,923 --> 00:13:15,838 VALENTINE: I just gotta make sure I'm under 200. 345 00:13:15,838 --> 00:13:17,361 Come on, baby! 346 00:13:17,361 --> 00:13:19,276 [whoops] 347 00:13:21,626 --> 00:13:24,107 DAN: I feel like I totally forgot something. 348 00:13:27,067 --> 00:13:30,897 [upbeat music] 349 00:13:30,897 --> 00:13:32,289 CHARLY: Y'all ready for a drink? 350 00:13:32,289 --> 00:13:34,291 - ALL: Whoa. - DAVID: This is nice. 351 00:13:34,291 --> 00:13:36,816 KALEENA: What? This looks great. 352 00:13:36,816 --> 00:13:38,905 - Good luck tomorrow. - Cheers. 353 00:13:38,905 --> 00:13:40,515 - Chin-chin. - Chin-chin. 354 00:13:40,515 --> 00:13:42,822 I guess I'm the only chef from Wisconsin that's here. 355 00:13:42,822 --> 00:13:44,084 So, guys, I just wanna welcome you 356 00:13:44,084 --> 00:13:45,563 to Milwaukee and to Wisconsin. 357 00:13:45,563 --> 00:13:47,435 - [all cheering] - DAVID: What a sweetheart. 358 00:13:47,435 --> 00:13:49,437 - DAN: That's what it's about. - I live in Chicago now. 359 00:13:49,437 --> 00:13:51,134 We're gonna have to keep in touch. 360 00:13:51,134 --> 00:13:52,527 ALISHA: You're in Chicago? That's awesome. 361 00:13:52,527 --> 00:13:54,442 - I'm from there, yeah. - So am I. 362 00:13:54,442 --> 00:13:56,705 KALEENA: I just moved to the Midwest. 363 00:13:56,705 --> 00:13:58,707 The food here, it's the opposite 364 00:13:58,707 --> 00:14:00,143 of, like, what I'm used to. 365 00:14:00,143 --> 00:14:03,320 My style is very Pacific Northwest. It's coastal. 366 00:14:03,320 --> 00:14:05,018 I'm actually really excited to learn 367 00:14:05,018 --> 00:14:07,977 everybody's cuisine and see what y'all do. 368 00:14:07,977 --> 00:14:10,371 The food here is cheese, it's beer, 369 00:14:10,371 --> 00:14:11,981 and it definitely is meat and potatoes. 370 00:14:11,981 --> 00:14:13,635 But I mean that in a good way. 371 00:14:13,635 --> 00:14:14,854 AMANDA: What's your sign? 372 00:14:14,854 --> 00:14:16,899 Aquarius, February 14th. 373 00:14:16,899 --> 00:14:18,161 Oh, nice. 374 00:14:18,161 --> 00:14:19,946 AMANDA: I'm very into astrology. 375 00:14:19,946 --> 00:14:22,557 [laughs] I'm a witch. 376 00:14:22,557 --> 00:14:24,994 - Sagittarius. - ALISHA: Ooh, same. 377 00:14:24,994 --> 00:14:27,518 I'm a Capricorn. We're the best. 378 00:14:27,518 --> 00:14:30,086 And I'm a lot of things that are not the norm. 379 00:14:30,086 --> 00:14:33,350 I'm a nerd. I'm a gamer. A biracial Black woman. 380 00:14:33,350 --> 00:14:36,005 Representation matters a lot. 381 00:14:36,005 --> 00:14:38,225 It just feels like it's my destiny. 382 00:14:38,225 --> 00:14:40,749 I'm the only Asian, but I feel like I don't-- 383 00:14:40,749 --> 00:14:44,013 - ALISHA: Wait, no! - I'm sorry! [laughs] 384 00:14:44,013 --> 00:14:45,406 I understand. I'm racially ambiguous. 385 00:14:45,406 --> 00:14:47,103 KALEENA: Bro, you have eyelids. 386 00:14:47,103 --> 00:14:49,018 KENNY: The youngest person here is Asian. 387 00:14:49,018 --> 00:14:50,585 - MANNY: Also Asian. - KENNY: Also Asian. 388 00:14:50,977 --> 00:14:52,413 DAN: I'm 45 years old. 389 00:14:52,413 --> 00:14:54,284 I am the oldest person in this competition. 390 00:14:54,284 --> 00:14:56,547 - KENNY: No, no, no, no, no. - No? Oh, that's right! 391 00:14:56,547 --> 00:14:58,462 - MICHELLE: I'm in my forties. - VALENTINE: In your forties? 392 00:14:58,462 --> 00:15:00,203 Wow, you don't look like you're in your forties. 393 00:15:00,203 --> 00:15:02,902 [all laughing] 394 00:15:05,861 --> 00:15:10,257 [tense music] 395 00:15:17,481 --> 00:15:19,919 Ooh, sexy. 396 00:15:19,919 --> 00:15:22,008 How crazy is this? 397 00:15:22,965 --> 00:15:24,184 Here we go. 398 00:15:24,184 --> 00:15:25,794 KENNY: Everybody feeling good 399 00:15:25,794 --> 00:15:27,622 - about their dish? - VALENTINE: I feel really good. 400 00:15:27,622 --> 00:15:29,406 Just putting my culture and my heart on my sleeve. 401 00:15:29,406 --> 00:15:31,713 - Yeah, me too. - Letting it go out. You know. 402 00:15:31,713 --> 00:15:33,410 MANNY: How do you feel today, guys? 403 00:15:33,410 --> 00:15:35,369 DAVID: I've never stuffed a----ing gnocchi before. 404 00:15:35,369 --> 00:15:37,066 How do you stuff a gnocchi? 405 00:15:37,066 --> 00:15:39,721 It's gonna be interesting. 406 00:15:39,721 --> 00:15:41,505 ♪ 407 00:15:41,505 --> 00:15:43,072 [Dan whoops] 408 00:15:43,899 --> 00:15:45,509 Yeah! [laughs] 409 00:15:45,509 --> 00:15:48,730 Let's go, baby! Sexy, let's go. 410 00:15:51,341 --> 00:15:53,300 We 'bout to get started. 411 00:15:55,084 --> 00:15:56,172 Corner. 412 00:15:56,172 --> 00:16:00,220 ♪ 413 00:16:03,745 --> 00:16:05,138 ALISHA: How you doing? You all right? 414 00:16:05,138 --> 00:16:07,270 MICHELLE: I have no idea. 415 00:16:07,270 --> 00:16:11,796 I'm gonna do a lobster ricotta stuffed pasta shape. 416 00:16:11,796 --> 00:16:14,060 Whichever one I can pull out, great. 417 00:16:14,582 --> 00:16:16,366 I wanted to get my sauce done, but I'm like, 418 00:16:16,366 --> 00:16:18,368 if I don't have pasta, what good is the sauce? 419 00:16:18,368 --> 00:16:21,632 Pasta is so simplistic in its making. 420 00:16:21,632 --> 00:16:23,112 Come on, pasta. 421 00:16:23,112 --> 00:16:25,941 But there's very little room for error. 422 00:16:25,941 --> 00:16:27,725 Oh, this little barbecue girl gonna get some 423 00:16:27,725 --> 00:16:29,423 - pasta done today. - KEVIN: You're doing great. 424 00:16:29,423 --> 00:16:31,033 - [Michelle laughs] - You're doing great. 425 00:16:31,033 --> 00:16:33,296 - Come on, girl. - KEVIN: Cuidado. 426 00:16:33,296 --> 00:16:35,907 - Caliente, caliente. - ALISHA: Ooh, squid ink. 427 00:16:35,907 --> 00:16:38,736 KEVIN: I'm making ink squid raviolo lobster bisque. 428 00:16:39,781 --> 00:16:42,044 - ALISHA: Hell yeah. - David, what are you making? 429 00:16:42,044 --> 00:16:44,133 Crispy gnocchi, which is not typical. 430 00:16:44,133 --> 00:16:46,266 It's gonna have, like, a chicken liver ragu. 431 00:16:46,266 --> 00:16:48,094 Judges are gonna be like, "Oh, awful." 432 00:16:48,094 --> 00:16:49,791 But that's the way I cook. 433 00:16:49,791 --> 00:16:51,662 Ragu, baby. Let's go, ragu. 434 00:16:51,662 --> 00:16:53,534 Everybody makes a chicken liver mousse, 435 00:16:53,534 --> 00:16:56,189 but not everybody will make a really sexy ragu. 436 00:16:56,189 --> 00:16:58,408 A little table sauce. [exclaims] 437 00:16:58,408 --> 00:17:00,454 ALISHA: I'm gonna do a stuffed gnocchi. 438 00:17:00,454 --> 00:17:02,412 I'm sure that sounds familiar right now. 439 00:17:02,412 --> 00:17:04,153 - [laughs] - Gnocchi battle. 440 00:17:04,153 --> 00:17:06,199 I'm gonna stuff it with mushroom. 441 00:17:06,199 --> 00:17:08,418 Me and David are both doing stuffed gnocchi, 442 00:17:08,418 --> 00:17:10,072 which I'm like, "Of course." 443 00:17:10,072 --> 00:17:12,596 It's all gonna come down to who's gonna do it the best. 444 00:17:12,596 --> 00:17:14,337 What are you making your gnocchi out of? 445 00:17:14,337 --> 00:17:16,600 - Wouldn't you like to know? - Oh! 446 00:17:17,036 --> 00:17:18,689 [laughs] 447 00:17:18,689 --> 00:17:22,737 ♪ 448 00:17:22,737 --> 00:17:25,044 DAVID: More people coming in 30 seconds. 449 00:17:25,044 --> 00:17:27,046 - ALISHA: Heck yeah! - DAVID: Rasika. 450 00:17:27,046 --> 00:17:28,569 - Yes? - You love pasta or what? 451 00:17:28,569 --> 00:17:32,007 No. Indians don't really have a kind of pasta. 452 00:17:32,399 --> 00:17:33,835 This dish is normally, like, 453 00:17:33,835 --> 00:17:35,532 it's actually a religious offering 454 00:17:35,532 --> 00:17:37,665 - that my grandmom used to make. - Oh, my God. 455 00:17:37,665 --> 00:17:39,667 RASIKA: It's predominantly made with rice flour. 456 00:17:39,667 --> 00:17:41,973 With South Indian food, I take inspiration 457 00:17:41,973 --> 00:17:43,671 by how it's traditionally made. 458 00:17:43,671 --> 00:17:47,109 And I "Rasika-fy" it to make it something 459 00:17:47,109 --> 00:17:48,719 that's never been done before. 460 00:17:48,719 --> 00:17:51,287 Putting beef in this is like my own take in it. 461 00:17:51,287 --> 00:17:53,550 It might piss off some people, 462 00:17:53,550 --> 00:17:55,509 but I'll deal with that later. 463 00:17:57,511 --> 00:17:59,469 - We're here. - ALISHA: Welcome, Chefs. 464 00:17:59,469 --> 00:18:01,167 You guys got some pasta working? 465 00:18:01,167 --> 00:18:02,298 DAVID: Pasta working, baby. 466 00:18:02,298 --> 00:18:03,865 DAN: Tight quarters, kids. 467 00:18:03,865 --> 00:18:05,171 AMANDA: Dan, have you ever worked here? 468 00:18:05,171 --> 00:18:06,389 You're from Milwaukee. 469 00:18:06,389 --> 00:18:07,912 DAN: I haven't worked here, but 470 00:18:07,912 --> 00:18:09,436 it's a Mediterranean-inspired restaurant, 471 00:18:09,436 --> 00:18:11,742 so I'm doing a soup based on that. 472 00:18:11,742 --> 00:18:13,570 But I cook a lot of Asian stuff here in Milwaukee, 473 00:18:13,570 --> 00:18:15,224 so I figured I'd add a little Asian flair 474 00:18:15,224 --> 00:18:16,660 to this bouillabaisse. 475 00:18:16,660 --> 00:18:19,141 Me and my partner Dan opened up DanDan, 476 00:18:19,141 --> 00:18:20,795 which is Chinese American. 477 00:18:20,795 --> 00:18:22,710 I grew up eating in Chinese restaurants all the time. 478 00:18:22,710 --> 00:18:24,929 To this day, my comfort food is Chinese restaurants. 479 00:18:24,929 --> 00:18:27,236 So I'm seasoning up my soup with fish sauce. 480 00:18:27,236 --> 00:18:28,933 Steal some of your shiro dashi 481 00:18:28,933 --> 00:18:31,414 - in a second. - AMANDA: No way. [laughs] 482 00:18:31,414 --> 00:18:33,329 What you doing over there, Manny? 483 00:18:33,329 --> 00:18:35,462 I'm making chicken stock in a pressure cooker. 484 00:18:35,462 --> 00:18:36,985 CHARLY: Have you ever done that? 485 00:18:36,985 --> 00:18:39,596 I have not, so we're gonna learn today. 486 00:18:39,596 --> 00:18:42,730 I have never made chicken stock in two hours. 487 00:18:42,730 --> 00:18:43,818 Ever. 488 00:18:43,818 --> 00:18:45,733 But I'm in Top Chef. 489 00:18:45,733 --> 00:18:49,693 I am not gonna do store-bought chicken stock, 490 00:18:49,693 --> 00:18:51,608 especially for the soup challenge. 491 00:18:51,608 --> 00:18:53,349 Dude, I don't know how to use that pressure cooker. 492 00:18:53,349 --> 00:18:54,742 It's too advanced for me. 493 00:18:54,742 --> 00:18:56,831 ♪ 494 00:18:59,486 --> 00:19:02,053 - Pan stopped working. - MANNY: How you feeling? 495 00:19:02,053 --> 00:19:04,186 My stock tastes so good. Trying to get these shrimp 496 00:19:04,186 --> 00:19:05,492 pickled in a little bit. 497 00:19:05,492 --> 00:19:06,841 My home's Boston, but my parents, 498 00:19:06,841 --> 00:19:08,321 they came from Haiti. 499 00:19:08,321 --> 00:19:09,974 We call this "epis" in Haiti. 500 00:19:09,974 --> 00:19:11,237 It's like a Haitian spice paste. 501 00:19:11,237 --> 00:19:12,586 Sweating out flavor, baby. 502 00:19:13,064 --> 00:19:15,502 LAURA: Beautiful morels from Wisconsin. 503 00:19:15,502 --> 00:19:17,373 AMANDA: What are you working on? 504 00:19:17,373 --> 00:19:18,983 I've been cooking Eastern Mediterranean food 505 00:19:18,983 --> 00:19:20,594 for the past seven, eight years, 506 00:19:20,594 --> 00:19:22,161 and I'm combining that with a technique 507 00:19:22,161 --> 00:19:24,685 that they use in Turkey to make yogurt soup. 508 00:19:24,685 --> 00:19:26,121 AMANDA: You're saving me some, right? 509 00:19:26,121 --> 00:19:27,905 - Yes, I will. - [laughs] 510 00:19:27,905 --> 00:19:30,560 - MICHELLE: We got 45 minutes. - ALISHA: 45 minutes, heard. 511 00:19:31,300 --> 00:19:34,521 [suspenseful music] 512 00:19:38,655 --> 00:19:40,483 - Chefs are here, y'all. - Chefs are in the house. 513 00:19:40,483 --> 00:19:42,659 - DAN: Chefs in the building. - DAVID: Thank you. 514 00:19:42,659 --> 00:19:44,139 Y'all better get clean. 515 00:19:44,705 --> 00:19:46,359 KRISTEN: Here we are, first Elimination Challenge 516 00:19:46,359 --> 00:19:48,448 for season 21 of Top Chef. 517 00:19:48,448 --> 00:19:50,798 Adam and Paul, I just wanna thank you so much 518 00:19:50,798 --> 00:19:52,887 for welcoming us to, one, Lupi & Iris 519 00:19:52,887 --> 00:19:54,802 beautiful restaurant, and to Wisconsin. 520 00:19:54,802 --> 00:19:58,719 We are super excited to showcase our city and our region. 521 00:19:58,719 --> 00:20:00,764 We're honored that you're here. 522 00:20:02,636 --> 00:20:04,333 What you got going in there? 523 00:20:04,333 --> 00:20:05,943 AMANDA: I got chicken, I got veggies. 524 00:20:05,943 --> 00:20:07,380 Trying to get a little smoke on it. 525 00:20:07,380 --> 00:20:08,642 I'm making soup, 526 00:20:08,642 --> 00:20:10,513 but I'm also roasting chicken. 527 00:20:10,513 --> 00:20:12,080 I'm making dough. 528 00:20:12,080 --> 00:20:14,387 - You making gnocchi right now? - [Amanda laughs] 529 00:20:14,387 --> 00:20:16,563 I'm kind of combining the three challenges. 530 00:20:16,563 --> 00:20:18,173 It's complicated. 531 00:20:18,173 --> 00:20:19,522 It's not exactly gnocchi. 532 00:20:19,522 --> 00:20:21,394 Biscuit dumplings. I'm from Texas. 533 00:20:21,394 --> 00:20:23,178 - Gotta make biscuits. - Oh, my God. 534 00:20:23,178 --> 00:20:25,093 - Why did I just get goosebumps? - GAIL: I know. 535 00:20:25,093 --> 00:20:26,703 I don't know why that just happened. 536 00:20:26,703 --> 00:20:28,314 I just got nervous for them, I think. 537 00:20:28,314 --> 00:20:30,577 ♪ 538 00:20:30,577 --> 00:20:32,056 Chicken team. Team chicken. 539 00:20:32,056 --> 00:20:34,320 Behind, Chef. How's that oven looking? 540 00:20:34,320 --> 00:20:36,844 Tom has set up a relatively simple 541 00:20:36,844 --> 00:20:40,761 but really difficult challenge of roasting a chicken. 542 00:20:40,761 --> 00:20:43,285 Truly, in its simplicity, it's tough. 543 00:20:43,285 --> 00:20:45,592 It's a basic maneuver that every chef should know, 544 00:20:45,592 --> 00:20:47,463 but it's amazing how many don't. 545 00:20:47,463 --> 00:20:49,770 Good roast chicken should have a crisp skin. 546 00:20:49,770 --> 00:20:51,598 The breast meat should be cooked through, 547 00:20:51,598 --> 00:20:53,208 roughly the same time as the leg meat is. 548 00:20:53,208 --> 00:20:55,428 It has to rest a little bit, but not too much. 549 00:20:55,428 --> 00:20:56,907 It's culinary 101. 550 00:20:56,907 --> 00:20:58,605 If you can make a good roast chicken, 551 00:20:58,605 --> 00:21:00,607 I think that's a sign of being a good cook. 552 00:21:01,216 --> 00:21:02,913 DANNY: I'm going classic roast. 553 00:21:02,913 --> 00:21:05,438 What Tom asked for was to cook a perfect chicken. 554 00:21:05,438 --> 00:21:07,091 It's gonna have an herb butter, which is 555 00:21:07,091 --> 00:21:08,745 what I'm working on right now, under the skin. 556 00:21:08,745 --> 00:21:10,530 VALENTINE: Something smells really good. 557 00:21:10,530 --> 00:21:12,749 - That's my butter, baby. - I want that in a cookie. 558 00:21:12,749 --> 00:21:14,664 DANNY: I don't wanna disguise it in any way. 559 00:21:14,664 --> 00:21:17,058 I really wanna show him a perfectly cooked chicken. 560 00:21:17,058 --> 00:21:18,886 I should be on a rack. But you know what? 561 00:21:18,886 --> 00:21:21,367 It's a pirate ship today. We're gonna be on a pirate ship. 562 00:21:21,367 --> 00:21:23,760 - We got the fire going now. - Yeah. 563 00:21:26,285 --> 00:21:28,461 GAIL: Kaleena, what are you doing over there? 564 00:21:29,288 --> 00:21:31,159 - There's a lot going on. - It's my little spice market. 565 00:21:31,159 --> 00:21:34,510 And I'm making a curry sauce to go with some chicken. 566 00:21:34,510 --> 00:21:36,686 - GAIL: That explains a lot. - [Kaleena laughs] 567 00:21:36,686 --> 00:21:38,209 How do you feel about Tom's challenge? 568 00:21:38,209 --> 00:21:39,646 Big fan of Tom's challenge. 569 00:21:39,646 --> 00:21:42,692 I'm trying to get as much Vietnamese spices 570 00:21:42,692 --> 00:21:45,521 as I can in here, making some good pho seasoning. 571 00:21:46,479 --> 00:21:48,481 SAVANNAH: Hey, Valentine, how you feeling? 572 00:21:48,481 --> 00:21:50,352 I'm looking good. I'm feeling pretty good. 573 00:21:50,352 --> 00:21:52,267 I got my herbs cut 574 00:21:52,267 --> 00:21:54,356 for my warm shishito salad. 575 00:21:54,356 --> 00:21:57,707 Hazelnuts getting toasty. My cream corn looking creamy. 576 00:21:57,707 --> 00:22:00,623 This dish, it's bright, it's loud, it's boisterous. 577 00:22:00,623 --> 00:22:02,190 Just like your boy. 578 00:22:02,190 --> 00:22:03,713 SAVANNAH: Wow, amazing. 579 00:22:04,148 --> 00:22:06,150 VALENTINE: How often do you roast chicken? 580 00:22:06,150 --> 00:22:08,501 I have a background in Japanese cuisine, 581 00:22:08,501 --> 00:22:10,416 so, I guess it's not that often, right? 582 00:22:10,416 --> 00:22:12,374 We don't do a lot of roasted chicken. 583 00:22:12,374 --> 00:22:14,158 KALEENA: Behind. 584 00:22:14,158 --> 00:22:16,335 ♪ 585 00:22:16,726 --> 00:22:19,076 - DAN: What's our time? - RASIKA: Thirty-four, Chef. 586 00:22:20,556 --> 00:22:21,905 Beautiful pasta dough. 587 00:22:21,905 --> 00:22:23,907 Looks pretty dope. I'm very happy. 588 00:22:23,907 --> 00:22:25,735 KRISTEN: Gail has her group over here 589 00:22:25,735 --> 00:22:28,259 on our left side doing a stuffed pasta. 590 00:22:28,259 --> 00:22:31,262 The thing about stuffed pasta is there's so many variables. 591 00:22:31,262 --> 00:22:32,742 First and foremost, the dough, 592 00:22:32,742 --> 00:22:34,788 then there's the filling, 593 00:22:34,788 --> 00:22:37,094 there's the cook on each, and then there's, of course, 594 00:22:37,094 --> 00:22:38,835 the sauce that brings it all together. 595 00:22:38,835 --> 00:22:41,098 And that makes for a very complex balance. 596 00:22:41,098 --> 00:22:42,535 And if you don't nail it, 597 00:22:42,535 --> 00:22:44,319 there's just so much that can go wrong. 598 00:22:44,319 --> 00:22:45,842 I think the pasta will be 599 00:22:45,842 --> 00:22:47,975 the most difficult dish for them. 600 00:22:47,975 --> 00:22:50,412 Gail's gonna be looking for a pasta that's not too dense. 601 00:22:51,239 --> 00:22:53,110 - Twenty-seven! - DAVID: Twenty-seven. 602 00:22:53,589 --> 00:22:55,243 Are you doing your gnocchi 603 00:22:55,243 --> 00:22:57,898 all out of ricotta or mushrooms, what are you doing? 604 00:22:57,898 --> 00:23:00,944 So I do the ricotta, egg yolks, flour, parmesan, 605 00:23:00,944 --> 00:23:03,251 and I let it sit so it'll be nice and fluffy. 606 00:23:03,251 --> 00:23:04,513 Cool. 607 00:23:04,513 --> 00:23:05,949 KEVIN: Focus, focus. 608 00:23:05,949 --> 00:23:07,864 Giving love to the ravioli. 609 00:23:07,864 --> 00:23:09,997 With the last name I have, like, 610 00:23:09,997 --> 00:23:11,955 I can----ing eat up the ravioli. 611 00:23:11,955 --> 00:23:14,044 My dad is Italian, so... [chuckles] 612 00:23:14,044 --> 00:23:16,438 ...I can't really mess up with this challenge. 613 00:23:16,438 --> 00:23:19,006 The biggest competition in this competition is me. 614 00:23:19,006 --> 00:23:20,921 I'm very happy to be back in Top Chef. 615 00:23:20,921 --> 00:23:22,270 Let's go! 616 00:23:22,705 --> 00:23:24,315 CHARLY: Michelle, I know you're on the grill. 617 00:23:24,315 --> 00:23:26,230 - That's your specialty. - You know I'm on the grill. 618 00:23:26,230 --> 00:23:28,058 If there's a grill, I'm gonna use it. 619 00:23:28,058 --> 00:23:29,799 CHARLY: What are you gonna do with them onions? 620 00:23:29,799 --> 00:23:31,758 MICHELLE: Char some for my corn lobster sauce. 621 00:23:31,758 --> 00:23:33,020 That's gonna be the sauce for the pasta. 622 00:23:33,020 --> 00:23:35,022 CHARLY: Oh, that sounds good. 623 00:23:35,022 --> 00:23:36,632 KEVIN: David, how's your potato going? 624 00:23:36,632 --> 00:23:38,155 DAVID: This is gnocchi texture. 625 00:23:38,155 --> 00:23:40,027 We're looking pillowy, but I'm gonna need 626 00:23:40,027 --> 00:23:42,116 a little bit of tooth, because I'm stuffing this thing. 627 00:23:42,116 --> 00:23:45,293 Fun little farce of gnocchi mushroom. 628 00:23:46,120 --> 00:23:47,730 I'm curious to know how long the pasta group 629 00:23:47,730 --> 00:23:49,123 has been in there, in the kitchen. 630 00:23:49,123 --> 00:23:50,690 Are you questioning the fact that 631 00:23:50,690 --> 00:23:52,039 he's still rolling out the dough? 632 00:23:52,039 --> 00:23:53,432 - Absolutely. - Yes. I saw that. 633 00:23:53,867 --> 00:23:55,390 DAVID: Come on, bitch. 634 00:23:55,390 --> 00:23:56,783 I'm trying to roll it out 635 00:23:56,783 --> 00:23:59,481 as you would a traditional raviolo, 636 00:23:59,481 --> 00:24:00,830 but just a little bit thicker, 637 00:24:00,830 --> 00:24:02,615 because I want it to have the chew 638 00:24:02,615 --> 00:24:04,268 and the pillowyness of gnocchi. 639 00:24:04,268 --> 00:24:05,618 Oh, there we go. 640 00:24:05,618 --> 00:24:07,097 MICHELLE: I'm very nervous. 641 00:24:07,097 --> 00:24:08,272 KALEENA: Behind. 642 00:24:09,752 --> 00:24:11,580 - MICHELLE: Oh, my gosh. - KEVIN: You okay? Need help? 643 00:24:11,580 --> 00:24:13,582 What I'm looking for 644 00:24:13,582 --> 00:24:16,542 is a nice, smooth dough, 645 00:24:16,542 --> 00:24:18,761 so I work it down as thin as I can get it. 646 00:24:19,196 --> 00:24:21,416 - Oh, man. - KEVIN: You okay, Michelle? 647 00:24:21,416 --> 00:24:23,984 MICHELLE: I'm good. Oh, man, I hope I'm good. 648 00:24:23,984 --> 00:24:26,421 It literally is a battle in my mind. 649 00:24:26,421 --> 00:24:28,684 Like, "You don't know what you're doing." "Yes, you do." 650 00:24:28,684 --> 00:24:30,120 "You don't know what you're doing." 651 00:24:30,120 --> 00:24:31,382 "Yes, you do." 652 00:24:31,382 --> 00:24:33,080 Oh, my gosh. 653 00:24:33,080 --> 00:24:35,952 ♪ 654 00:24:37,780 --> 00:24:39,869 MANNY: 16 minutes. 655 00:24:39,869 --> 00:24:42,263 This is really exciting to be cooking for Kristen. 656 00:24:43,220 --> 00:24:45,701 For mine, I've asked the chefs to make a soup. 657 00:24:45,701 --> 00:24:49,052 There is a tendency-- People overthink things a little bit. 658 00:24:49,052 --> 00:24:50,837 KRISTEN: The thing with soup is everything 659 00:24:50,837 --> 00:24:52,055 has to be really well-balanced. 660 00:24:52,055 --> 00:24:53,622 It's trying to bring a bunch 661 00:24:53,622 --> 00:24:55,232 of different things to the party, 662 00:24:55,232 --> 00:24:56,712 and you still need everything to shine properly. 663 00:24:56,712 --> 00:24:58,409 DAN: Seasoning up my soup a bit. 664 00:24:58,409 --> 00:25:00,977 Ginger, lemongrass. There went all the knuckle hairs. 665 00:25:00,977 --> 00:25:02,718 Manny, where you at? 666 00:25:02,718 --> 00:25:04,590 MANNY: Grilling my vegetables right now. 667 00:25:04,590 --> 00:25:06,243 This competition is definitely 668 00:25:06,243 --> 00:25:08,855 the perfect stage for impostor syndrome. 669 00:25:08,855 --> 00:25:10,857 And I'm keeping an eye on that pressure cooker, 670 00:25:10,857 --> 00:25:13,120 - man, because she hot. - [laughs] 671 00:25:13,120 --> 00:25:15,209 You start thinking about, "Have I done enough 672 00:25:15,209 --> 00:25:18,386 "to earn my place on the table with this crew?" 673 00:25:18,386 --> 00:25:21,084 RASIKA: I have a lot of garnishes to make it beautiful. 674 00:25:21,084 --> 00:25:23,565 MANNY: People are doing soups that are 675 00:25:23,565 --> 00:25:25,045 a little bit more elegant, 676 00:25:25,045 --> 00:25:27,003 and I decide not to go for that. 677 00:25:27,613 --> 00:25:29,353 CHARLY: What are you gonna do with them vegetables? 678 00:25:29,353 --> 00:25:31,181 - MANNY: Roasted salsa verde. - Ooh! 679 00:25:31,181 --> 00:25:32,618 MANNY: It doesn't matter how they look, 680 00:25:32,618 --> 00:25:33,749 if they don't have soul. 681 00:25:33,749 --> 00:25:35,011 Pozole has soul. 682 00:25:35,490 --> 00:25:36,883 AMANDA: Manny, it smells really good. 683 00:25:36,883 --> 00:25:38,319 My chicken stock worked out. 684 00:25:38,319 --> 00:25:40,147 - Yeah, it did? - Yeah, I'm so happy. 685 00:25:40,713 --> 00:25:42,584 I'm also making chicken stock. 686 00:25:42,584 --> 00:25:44,151 Chicken and dumplings is simple, 687 00:25:44,151 --> 00:25:46,893 so I'm trying to elevate it a little bit. 688 00:25:46,893 --> 00:25:48,459 Working on garnish. 689 00:25:48,459 --> 00:25:50,200 So I make citrus gremolata, bringing flavors 690 00:25:50,200 --> 00:25:52,594 that I love, to lighten up the dish. 691 00:25:52,594 --> 00:25:55,466 Uh-oh. Ooh. Goddamn. 692 00:25:55,466 --> 00:25:57,425 The yuzu kosho's salty. 693 00:25:59,035 --> 00:26:01,951 I'm gonna add cream, so it'll dial it down. 694 00:26:01,951 --> 00:26:04,171 I'm actually tempering my soup with the same thing. 695 00:26:04,171 --> 00:26:06,347 - I want things to be perfect. - Yep. 696 00:26:06,956 --> 00:26:08,392 MICHELLE: How do you make a tortellini? 697 00:26:08,392 --> 00:26:09,698 ALISHA: Hey, she just said 698 00:26:09,698 --> 00:26:11,134 - stuffed pasta. - MICHELLE: Right. 699 00:26:11,134 --> 00:26:12,788 I do not have the confidence 700 00:26:12,788 --> 00:26:14,877 to play around with shapes like tortellini, 701 00:26:14,877 --> 00:26:17,314 so I get to rolling out my ravioli. 702 00:26:17,314 --> 00:26:19,969 - Lord be with me. - ALISHA: Beautiful, Michelle. 703 00:26:19,969 --> 00:26:21,362 MICHELLE: Ooh, I appreciate that. 704 00:26:21,362 --> 00:26:23,146 KEVIN: Five minutes for the pasta. 705 00:26:23,146 --> 00:26:24,670 - MICHELLE: Oh, sh--! - ALISHA: Five minutes? 706 00:26:25,061 --> 00:26:27,977 DAVID: Oh, yeah, baby, let's go. It's time for me to plate. 707 00:26:27,977 --> 00:26:29,849 Goddamn, this is a little too tight. 708 00:26:29,849 --> 00:26:31,502 Hey, pasta group, you have one minute. 709 00:26:31,502 --> 00:26:33,983 - One minute, Chefs. - We got one minute. Oh, my God. 710 00:26:33,983 --> 00:26:36,029 RASIKA: Going home on the first challenge 711 00:26:36,029 --> 00:26:38,814 is every chef's nightmare. [laughs] 712 00:26:38,814 --> 00:26:40,686 I am not necessarily happy with this plating. 713 00:26:40,686 --> 00:26:42,339 I feel you on that. 714 00:26:42,339 --> 00:26:44,341 DAVID: My hands are shaking like a mother---er! 715 00:26:44,341 --> 00:26:46,779 - [timer beeps] - GAIL: Hands up, hands up. 716 00:26:46,779 --> 00:26:49,912 - Here comes the pastas. - [Kristen laughs] 717 00:26:50,696 --> 00:26:51,958 Oh, my God. I'm excited. 718 00:26:51,958 --> 00:26:53,960 - Hi there. - Hello, Chefs. 719 00:26:53,960 --> 00:26:55,526 - How are you? - GAIL: Thank you. 720 00:26:55,526 --> 00:26:57,354 Beautiful. Thank you. 721 00:26:57,354 --> 00:26:59,356 - ADAM: Love the hat. - Oh, thank you. Thank you. 722 00:26:59,356 --> 00:27:00,923 Kevin, can you please tell us what you've made 723 00:27:00,923 --> 00:27:02,490 for your stuffed pasta dish? 724 00:27:02,490 --> 00:27:04,405 I made a squid ink raviolo 725 00:27:04,405 --> 00:27:06,059 with leek tombée, butter, 726 00:27:06,059 --> 00:27:08,322 and reduced cream and bisque inside. 727 00:27:08,322 --> 00:27:11,064 You have lobster and shrimp and a fennel purée. 728 00:27:11,064 --> 00:27:13,022 I think it was a great challenge. 729 00:27:13,022 --> 00:27:14,937 - I really have fun with it. - Appreciate that. 730 00:27:14,937 --> 00:27:17,200 - KRISTEN: David. - I've got a stuffed gnocchi. 731 00:27:17,200 --> 00:27:18,767 The farce has mushroom stem. 732 00:27:18,767 --> 00:27:21,117 On top, I made a gravy of speck 733 00:27:21,117 --> 00:27:22,684 with chicken liver and chicken blood, 734 00:27:22,684 --> 00:27:24,207 mascarpone, and Calabrian chili. 735 00:27:24,207 --> 00:27:25,861 You said it was a gnocchi dough? 736 00:27:25,861 --> 00:27:27,558 Yeah, I'm not huge on pasta, 737 00:27:27,558 --> 00:27:29,212 but I love gnocchi. 738 00:27:29,212 --> 00:27:31,475 - Two down. - Rasika, what do we have here? 739 00:27:31,475 --> 00:27:34,043 I took inspiration from this dish called kozhukattai 740 00:27:34,043 --> 00:27:35,697 to make a dough with rice flour, 741 00:27:35,697 --> 00:27:37,917 stuffed it with keema, which is spiced ground beef. 742 00:27:37,917 --> 00:27:41,485 And I paired it with a kurma, a South Indian vegetable stew. 743 00:27:41,485 --> 00:27:43,574 - Excellent, thank you. - GAIL: Thank you all. 744 00:27:43,574 --> 00:27:44,706 ADAM: Thank you very much. 745 00:27:44,706 --> 00:27:46,316 KEVIN: That was nuts, dude. 746 00:27:46,839 --> 00:27:48,188 One, two, three. 747 00:27:49,755 --> 00:27:51,017 Hello. 748 00:27:52,105 --> 00:27:53,976 - MICHELLE: Hi, Chefs. - How are you? 749 00:27:53,976 --> 00:27:55,891 Alisha, can you please tell us what you've made? 750 00:27:55,891 --> 00:27:57,501 A ricotta gnocchi. 751 00:27:57,501 --> 00:27:58,938 There's no potato in that. 752 00:27:58,938 --> 00:28:01,114 I stuffed it with roasted mushroom bechamel, 753 00:28:01,114 --> 00:28:03,769 the whipped truffle, goat cheese, and ricotta, 754 00:28:03,769 --> 00:28:05,640 and a little bit of preserved lemon. 755 00:28:05,640 --> 00:28:07,163 KRISTEN: Michelle. 756 00:28:07,163 --> 00:28:10,297 I made a ricotta and lobster stuffed pasta. 757 00:28:10,297 --> 00:28:12,255 The ricotta has a little bit of lemon in it, 758 00:28:12,255 --> 00:28:14,257 and then I made a charred corn sauce. 759 00:28:14,257 --> 00:28:16,259 The crispy chorizo was the garnish. 760 00:28:16,259 --> 00:28:18,087 - That's a pasta dish. - Yeah. 761 00:28:18,087 --> 00:28:19,959 Any challenges that occurred 762 00:28:19,959 --> 00:28:21,134 while you were doing your dishes? 763 00:28:22,613 --> 00:28:24,833 I think the biggest challenge just lies within my head 764 00:28:24,833 --> 00:28:26,748 and not overthinking my dish. 765 00:28:26,748 --> 00:28:28,315 - Welcome to Top Chef. - Yeah. 766 00:28:28,315 --> 00:28:30,404 - [all laughing] - Thank you, Chefs. 767 00:28:30,404 --> 00:28:32,232 - Thank you, Chefs. - GAIL: Thank you both. 768 00:28:32,232 --> 00:28:33,929 It was a great challenge. 769 00:28:33,929 --> 00:28:35,626 TOM: I think it's pretty close. 770 00:28:35,626 --> 00:28:38,238 Kevin's lobster raviolo, I thought it was really tasty. 771 00:28:38,238 --> 00:28:40,370 There was a lot of flavor in his dish. 772 00:28:40,370 --> 00:28:42,372 GAIL: What I really appreciated was the seasoning. 773 00:28:42,372 --> 00:28:44,374 But the pasta was definitely thick 774 00:28:44,374 --> 00:28:46,594 - and felt a little weighted. - I agree. 775 00:28:47,551 --> 00:28:49,553 KRISTEN: I love the thinness of Michelle's pasta. 776 00:28:49,553 --> 00:28:51,512 I love when you can see your hand through the pasta. 777 00:28:51,512 --> 00:28:53,166 TOM: It was so delicate. It's nice. 778 00:28:53,166 --> 00:28:54,776 For someone who doesn't make a lot of pasta, 779 00:28:54,776 --> 00:28:56,778 she actually did a better job than-- 780 00:28:56,778 --> 00:28:59,650 Yes, I think her pasta was the best of everybody else. 781 00:28:59,650 --> 00:29:02,305 The corn in the lobster was nice and elegant. 782 00:29:02,305 --> 00:29:04,655 The flavor profiles really came through on it. 783 00:29:04,655 --> 00:29:06,135 MICHELLE: Oh, gosh. 784 00:29:06,135 --> 00:29:08,747 I'm blown away by myself today, for sure. 785 00:29:09,225 --> 00:29:11,445 David's gnocchi, for me, was a little bit of a miss. 786 00:29:11,445 --> 00:29:13,490 I don't know if that was even a gnocchi. 787 00:29:13,490 --> 00:29:15,797 - It wasn't even really stuffed. - GAIL: No. 788 00:29:15,797 --> 00:29:18,321 I also have a problem when there's all this other stuff, 789 00:29:18,321 --> 00:29:20,019 but this is too much sauce for that one. 790 00:29:20,019 --> 00:29:21,585 TOM: Of course, there is no way 791 00:29:21,585 --> 00:29:24,197 you can eat all the sauce with that little gnocchi. 792 00:29:24,197 --> 00:29:25,676 - Where is the beef? - Yeah. 793 00:29:25,676 --> 00:29:27,330 RASIKA: How do you think it went, Chefs? 794 00:29:27,330 --> 00:29:29,506 I'm as good as I think that dish was. 795 00:29:29,506 --> 00:29:32,466 Rasika's dish, I love the initial flavor profile. 796 00:29:32,466 --> 00:29:33,989 Taking that first bite, and the potatoes, 797 00:29:33,989 --> 00:29:35,556 and that cauliflower. 798 00:29:35,556 --> 00:29:38,080 I thought her flavors were quite developed. 799 00:29:38,080 --> 00:29:40,213 - It wasn't a pasta, was it? - No. 800 00:29:40,213 --> 00:29:42,519 - It wasn't a pasta dish. - No, it wasn't a pasta dish. 801 00:29:43,346 --> 00:29:46,045 Alisha's dish, the flavors are really good, 802 00:29:46,045 --> 00:29:48,351 but I found the pasta under-seasoned, 803 00:29:48,351 --> 00:29:50,832 and then the goat cheese mushrooms kinda very assertive. 804 00:29:50,832 --> 00:29:53,356 But I actually really liked the sage and the mushrooms. 805 00:29:53,356 --> 00:29:56,055 I thought all the mushrooms were absolutely delicious. 806 00:29:57,404 --> 00:29:59,885 All right, I think it's time to get the chefs out here. 807 00:30:04,715 --> 00:30:06,065 First cook in the books. 808 00:30:06,065 --> 00:30:07,718 Gail, how do you think they did? 809 00:30:07,718 --> 00:30:10,460 You all tried to give us a lot of creativity, 810 00:30:10,460 --> 00:30:12,288 show us a bit about yourselves. 811 00:30:12,288 --> 00:30:15,204 I really liked that first insight from all of you. 812 00:30:15,204 --> 00:30:17,903 - ALL: Thank you. - We did have a favorite. 813 00:30:17,903 --> 00:30:20,383 And that dish belonged to... 814 00:30:23,691 --> 00:30:26,781 - Michelle. - [Michelle laughs] 815 00:30:27,434 --> 00:30:30,132 - Good job, Chef. - GAIL: Congratulations. 816 00:30:30,132 --> 00:30:31,699 That means you're eligible for the win. 817 00:30:31,699 --> 00:30:32,918 How does it feel? 818 00:30:33,614 --> 00:30:35,442 - You are surprised. - I'm very much. 819 00:30:35,442 --> 00:30:37,487 But, you know, I believed in my dish. 820 00:30:37,487 --> 00:30:39,402 I thought it was great when I served it to you, 821 00:30:39,402 --> 00:30:41,013 so I'm so happy you guys felt the same. 822 00:30:41,013 --> 00:30:42,884 I love the thinness of your dough. 823 00:30:42,884 --> 00:30:45,278 - It was extremely elegant. - [Michelle sighs] 824 00:30:45,278 --> 00:30:48,107 But also the sauce, the pasta, the filling, the garnish 825 00:30:48,107 --> 00:30:50,152 - was all in balance. - Yeah. 826 00:30:50,152 --> 00:30:52,241 Thank you, Michelle, for fulfilling my challenge. 827 00:30:52,241 --> 00:30:53,852 Thank you. [laughs] 828 00:30:53,852 --> 00:30:56,855 Unfortunately, we did have a least favorite. 829 00:30:57,377 --> 00:30:59,640 And that dish belonged to... 830 00:30:59,640 --> 00:31:05,037 ♪ 831 00:31:08,127 --> 00:31:11,304 Unfortunately, we did have a least favorite. 832 00:31:11,304 --> 00:31:13,610 And that dish belonged to... 833 00:31:17,266 --> 00:31:18,833 - David. - Ooh. 834 00:31:18,833 --> 00:31:20,661 So, that means you're in danger of going home. 835 00:31:20,661 --> 00:31:24,404 The filling was non-existent, but also, too many dots. 836 00:31:24,404 --> 00:31:25,971 A lot of sauce, yeah. 837 00:31:25,971 --> 00:31:27,711 Pasta's not really my thing. 838 00:31:28,451 --> 00:31:30,018 Yeah, there's gonna be a lot of things 839 00:31:30,018 --> 00:31:31,150 during the course of this competition 840 00:31:31,150 --> 00:31:32,412 that's not your thing. 841 00:31:32,412 --> 00:31:34,327 - Okay. - Thank you, Chefs. 842 00:31:34,327 --> 00:31:36,111 - We'll see you a little later. - Thank you. 843 00:31:36,111 --> 00:31:37,243 - GAIL: Thanks, guys. - TOM: Thanks. 844 00:31:37,243 --> 00:31:38,635 Thank you, guys. 845 00:31:39,854 --> 00:31:41,551 He'd given up before he started. 846 00:31:42,161 --> 00:31:44,859 Coming down hot. Coming down hot. [grunts] 847 00:31:44,859 --> 00:31:48,080 I am too old for this sh--. 848 00:31:48,558 --> 00:31:50,865 AMANDA: Hey, Manny, your tostadas are burning, huh? 849 00:31:50,865 --> 00:31:52,301 No, no, no. I want it like that. 850 00:31:52,301 --> 00:31:54,434 - They're not burning. - DANNY: Nice. 851 00:31:54,434 --> 00:31:55,957 Let me check this chicken. 852 00:31:55,957 --> 00:31:57,916 [sizzling] 853 00:31:57,916 --> 00:31:59,395 Oh, my God. 854 00:31:59,395 --> 00:32:01,615 - DANNY: You good, Chef? - No. No, I'm not. 855 00:32:01,615 --> 00:32:03,399 I'm at 72 degrees. No----ing way. 856 00:32:03,399 --> 00:32:04,835 That don't even make sense. 857 00:32:04,835 --> 00:32:06,359 These chickens, they're just not cooking 858 00:32:06,359 --> 00:32:08,013 as fast as they need to be cooked. 859 00:32:08,013 --> 00:32:11,625 Go, go. I just need to adapt. My chicken is raw still. 860 00:32:11,625 --> 00:32:13,409 I'm not going home for no undercooked chicken. 861 00:32:13,409 --> 00:32:15,368 - I gotta tell you that. - DANNY: You got this, papa. 862 00:32:15,368 --> 00:32:16,760 We're gonna make a hot tub time machine. 863 00:32:16,760 --> 00:32:18,632 We're gonna cook that bird real quick. 864 00:32:18,632 --> 00:32:20,547 KALEENA: Do what you gotta do. Just get it on the plate. 865 00:32:20,547 --> 00:32:23,071 I have the oven cranked up. It's at 500 degrees. 866 00:32:23,071 --> 00:32:25,378 I'm crossing my fingers. 867 00:32:25,378 --> 00:32:27,728 Just trying to get it cooked as quickly as possible. 868 00:32:27,728 --> 00:32:29,208 Hot mess. Coming down. 869 00:32:29,208 --> 00:32:30,731 MANNY: 20 minutes, guys. 870 00:32:30,731 --> 00:32:32,733 - Let's start plating. - AMANDA: Yeah. 871 00:32:32,733 --> 00:32:35,388 - MANNY: One minute! - Oh, my God. 872 00:32:35,388 --> 00:32:37,129 I am shaking. 873 00:32:37,129 --> 00:32:38,652 Time, time, time. Give me time. 874 00:32:38,652 --> 00:32:40,567 - DANNY: 30 seconds. - AMANDA: Get it, get it. 875 00:32:40,567 --> 00:32:42,482 LAURA: Just put it on the plate now. 876 00:32:42,482 --> 00:32:44,658 - I think I'm gonna make it. - ALL: Three, two, one. 877 00:32:44,658 --> 00:32:46,181 - [timer beeps] - [Amanda cheers] 878 00:32:46,181 --> 00:32:49,097 - Go, soup, go! - [Dan groaning] 879 00:32:49,097 --> 00:32:51,404 GAIL: Oh, here we go. Soup time. 880 00:32:51,404 --> 00:32:53,232 - Hi. - Thank you, Chef. 881 00:32:53,232 --> 00:32:54,798 - You're welcome. - Hello. 882 00:32:55,974 --> 00:32:57,801 GAIL: Ooh, yeah. Pretty. 883 00:32:57,801 --> 00:32:59,586 Charly, soup challenge. 884 00:32:59,586 --> 00:33:01,370 - My challenge. - CHARLY: Yes. 885 00:33:01,370 --> 00:33:03,372 I grew up in Boston, like New England area. 886 00:33:03,372 --> 00:33:05,200 So I did corn and ham soup with pickled shrimp. 887 00:33:05,200 --> 00:33:06,810 TOM: Charly, what I like about the dish, 888 00:33:06,810 --> 00:33:09,422 you gave us a corn soup, and it has a ton of corn flavor. 889 00:33:09,422 --> 00:33:11,032 - Thank you. - KRISTEN: Manny. 890 00:33:11,032 --> 00:33:14,340 So I made a green pozole with chicken, charred salsa. 891 00:33:14,340 --> 00:33:16,168 Then I charred also a tortilla. 892 00:33:16,168 --> 00:33:17,952 It is just packed full of comfort, 893 00:33:17,952 --> 00:33:20,215 - but you made it so elegant. - Thank you. 894 00:33:20,215 --> 00:33:21,608 KRISTEN: Dan, what did you make? 895 00:33:21,608 --> 00:33:23,131 DAN: I made tomato and fennel broth. 896 00:33:23,131 --> 00:33:24,698 Basically, I love this restaurant, 897 00:33:24,698 --> 00:33:26,482 and I know both of you guys very well. 898 00:33:26,482 --> 00:33:27,744 I wanted to give your restaurant respect, 899 00:33:27,744 --> 00:33:29,137 but I also wanted to add something 900 00:33:29,137 --> 00:33:30,704 that was a little bit more me. 901 00:33:30,704 --> 00:33:32,488 So there's some Asian ingredients in there. 902 00:33:32,488 --> 00:33:33,924 Ginger, lemongrass, fish sauce, and some shiradashi. 903 00:33:33,924 --> 00:33:35,622 The three of you keep cooking like this, 904 00:33:35,622 --> 00:33:37,232 - you're gonna go really far. - Appreciate it. 905 00:33:37,232 --> 00:33:38,625 - ALL: Thank you. - Thank you, Chefs. 906 00:33:38,625 --> 00:33:40,279 See, that's what you're supposed to do! 907 00:33:40,279 --> 00:33:41,845 - Yeah! - Bro, that was so good! 908 00:33:41,845 --> 00:33:44,413 - I liked them all. - All good. Good start. 909 00:33:45,153 --> 00:33:46,676 - Hi, Chefs. - KRISTEN: Thank you. 910 00:33:47,503 --> 00:33:50,854 - Hello. How are you? - Thank you. 911 00:33:51,594 --> 00:33:54,293 - Laura. - LAURA: This is yuvalama. 912 00:33:54,293 --> 00:33:56,425 Yuvalama is a mint yogurt soup 913 00:33:56,425 --> 00:34:00,603 with bulgur meatballs, morel mushrooms and maitake. 914 00:34:00,603 --> 00:34:02,301 KRISTEN: Amanda, can you tell us about your soup? 915 00:34:02,301 --> 00:34:03,737 I made chicken and dumplings. 916 00:34:03,737 --> 00:34:05,782 There is a citrus gremolata on the bottom. 917 00:34:05,782 --> 00:34:07,306 It has a little bit of yuzu kosho 918 00:34:07,306 --> 00:34:08,698 and a lot of lemon zest in it. 919 00:34:08,698 --> 00:34:11,701 Oh, boy. The gremolata is really salty. 920 00:34:11,701 --> 00:34:13,790 - Heard that. - Like, go back and taste it. 921 00:34:13,790 --> 00:34:15,879 - Yes, Chef. - Thank you, Chefs. 922 00:34:15,879 --> 00:34:18,665 - We'll call you back in a bit. - ALL: Thank you. 923 00:34:19,535 --> 00:34:23,496 It's interesting. We had three, like, wow grades. 924 00:34:23,496 --> 00:34:25,498 Charly's corn soup, it's a beautiful corn soup, 925 00:34:25,498 --> 00:34:27,152 but I didn't find the pickle in the shrimp 926 00:34:27,152 --> 00:34:28,892 to be pickled enough. 927 00:34:28,892 --> 00:34:30,938 Picked enough? Me, too. But I loved the texture of it. 928 00:34:30,938 --> 00:34:33,375 Once you put your heart behind it, they understand it. 929 00:34:33,375 --> 00:34:36,509 Manny's dish was just everything I wanted. 930 00:34:36,509 --> 00:34:38,032 The cabbage had the crunch that you wanted. 931 00:34:38,032 --> 00:34:39,990 The chicken was wonderful to bite into. 932 00:34:39,990 --> 00:34:41,992 To make a Wisconsin bowling analogy, 933 00:34:41,992 --> 00:34:44,995 he rolled that thing right down the center, man. 934 00:34:47,346 --> 00:34:48,738 It's just so good. 935 00:34:48,738 --> 00:34:51,045 The thing about Dan's is how every bite 936 00:34:51,045 --> 00:34:52,699 presented something new to me. 937 00:34:52,699 --> 00:34:54,744 ADAM: The seasoning was incredible. 938 00:34:54,744 --> 00:34:56,442 And one of the most important things with soup 939 00:34:56,442 --> 00:34:58,531 is making sure that it's seasoned properly. 940 00:34:58,531 --> 00:35:00,402 - We killed it. - We did. 941 00:35:00,402 --> 00:35:02,665 And what about Laura's yogurt soup? 942 00:35:02,665 --> 00:35:04,754 GAIL: Like, I love the idea of this yogurt soup, 943 00:35:04,754 --> 00:35:07,148 but then she added meatballs, and then she added mushrooms. 944 00:35:07,148 --> 00:35:09,063 TOM: It was two different soups put together. 945 00:35:09,063 --> 00:35:10,369 GAIL: Yes. 946 00:35:10,369 --> 00:35:12,458 I like the comfort level of Amanda's soup. 947 00:35:12,458 --> 00:35:13,981 GAIL: The composition was beautiful. 948 00:35:13,981 --> 00:35:15,417 The chicken's gorgeous. 949 00:35:15,417 --> 00:35:18,420 It's just so salty I can't get over that. 950 00:35:21,293 --> 00:35:22,598 Oh, Lord. 951 00:35:24,470 --> 00:35:27,908 Chefs, we had wonderful soups. 952 00:35:28,778 --> 00:35:32,217 But we really enjoyed one in particular. 953 00:35:32,217 --> 00:35:34,393 And that soup belongs to... 954 00:35:38,832 --> 00:35:39,876 Manny. 955 00:35:39,876 --> 00:35:41,487 - [laughing] - [applause] 956 00:35:41,487 --> 00:35:43,532 - TOM: It was unanimous. - Good job, buddy. 957 00:35:43,532 --> 00:35:46,100 It was delicious. Congratulations, Manny. 958 00:35:46,100 --> 00:35:48,407 You are eligible for the win. How does it feel? 959 00:35:48,407 --> 00:35:52,193 I'm out of words, and I speak both languages. 960 00:35:52,193 --> 00:35:54,369 [all laughing] 961 00:35:54,369 --> 00:35:55,457 TOM: Nice work. 962 00:35:56,719 --> 00:35:58,634 But that means we also had a least favorite, 963 00:35:58,634 --> 00:36:00,680 and that soup belonged to... 964 00:36:04,771 --> 00:36:05,946 Amanda. 965 00:36:05,946 --> 00:36:08,209 - It was just too salty. - The gremolata. 966 00:36:08,775 --> 00:36:11,299 - Did you go back and try it? - Yeah, sorry about that, Chefs. 967 00:36:11,299 --> 00:36:12,996 - That's okay. - Amanda, that means 968 00:36:12,996 --> 00:36:15,390 you are at risk of going home today. 969 00:36:15,999 --> 00:36:17,740 Thank you, Chefs. We'll call you back in a bit. 970 00:36:17,740 --> 00:36:19,089 - TOM: Thanks. - ALL: Thank you. 971 00:36:23,442 --> 00:36:26,009 We're at the ten-minute mark, Savannah. 972 00:36:26,009 --> 00:36:27,707 SAVANNAH: Ten? Okay. 973 00:36:27,707 --> 00:36:29,056 How's your chicken looking? 974 00:36:29,056 --> 00:36:31,189 My chicken is done, so there's that. 975 00:36:31,189 --> 00:36:32,842 DANNY: I'm plating food tonight. 976 00:36:32,842 --> 00:36:34,757 I don't care what it is, but I'm plating food. 977 00:36:34,757 --> 00:36:38,065 I'm in fight-or-flight mode. The hot tub time machine. 978 00:36:38,631 --> 00:36:40,807 I'm hoping that my herb butter 979 00:36:40,807 --> 00:36:42,809 will protect the meat from overcooking 980 00:36:42,809 --> 00:36:44,506 or possibly drying out. 981 00:36:44,506 --> 00:36:45,986 KENNY: Here we go. 982 00:36:45,986 --> 00:36:47,814 Ooh. 983 00:36:50,033 --> 00:36:51,818 SAVANNAH: Kenny, how's your chicken look? 984 00:36:51,818 --> 00:36:53,341 KENNY: I'm pretty happy about it right now. 985 00:36:53,341 --> 00:36:54,951 [Kenny exclaims] One minute. 986 00:36:54,951 --> 00:36:57,215 - SAVANNAH: One minute. - I'm looking good. 987 00:36:57,693 --> 00:36:59,478 Oh, yeah. Chicken is cooked. 988 00:36:59,478 --> 00:37:01,262 Back on track, Chefs. Back on track. 989 00:37:01,262 --> 00:37:02,829 KENNY: All right. Plate it. 990 00:37:02,829 --> 00:37:05,658 I have everything ready to go. I look up. 991 00:37:05,658 --> 00:37:07,225 There's 30 seconds left 992 00:37:07,225 --> 00:37:09,357 and I haven't even looked at the dark meat yet. 993 00:37:10,228 --> 00:37:11,925 [timer beeps] 994 00:37:11,925 --> 00:37:13,535 - Time, guys. Time. - [bleep] 995 00:37:14,057 --> 00:37:15,494 [speaking foreign language] You good? You made it? 996 00:37:15,494 --> 00:37:16,886 I didn't get my dark on on time. 997 00:37:16,886 --> 00:37:18,453 I don't have my plates done. 998 00:37:18,453 --> 00:37:20,368 Oh, it's just, just [bleep]! 999 00:37:20,368 --> 00:37:24,285 I'm just getting ready to go pack my knives and go home. 1000 00:37:24,285 --> 00:37:28,985 ♪ 1001 00:37:35,862 --> 00:37:37,603 GAIL: Here we go, chicken. 1002 00:37:37,603 --> 00:37:39,605 I'm only seeing breast. 1003 00:37:39,605 --> 00:37:41,520 Maybe they put the dark meat somewhere else. 1004 00:37:41,955 --> 00:37:43,783 Kenny, tell us about your dish. 1005 00:37:43,783 --> 00:37:46,916 I made a pho-spiced butter with hoisin sriracha 1006 00:37:46,916 --> 00:37:49,049 and some pho spices, coconut, carrot, 1007 00:37:49,049 --> 00:37:51,747 mashed potatoes, and scallions. 1008 00:37:51,747 --> 00:37:54,315 Sorry, where's the dark meat here? 1009 00:37:54,924 --> 00:37:56,448 I missed it on a couple plates. 1010 00:37:56,448 --> 00:37:58,798 - Ah, okay. - That's a big miss. 1011 00:38:00,321 --> 00:38:01,583 Kaleena. 1012 00:38:01,583 --> 00:38:03,106 I made for you roasted chicken 1013 00:38:03,106 --> 00:38:04,673 with spiced curry. 1014 00:38:04,673 --> 00:38:06,719 Sweet corn with lobster mushrooms 1015 00:38:06,719 --> 00:38:08,460 and grilled shiitake mushrooms. 1016 00:38:08,460 --> 00:38:10,113 TOM: The sauce is so assertive, 1017 00:38:10,113 --> 00:38:12,420 the chicken doesn't stand up to it. 1018 00:38:12,420 --> 00:38:13,943 - KRISTEN: Danny. - I did a fennel 1019 00:38:13,943 --> 00:38:15,510 roasted chicken under the breast. 1020 00:38:15,510 --> 00:38:17,686 Dark meat tossed in a brown butter espuma. 1021 00:38:17,686 --> 00:38:19,558 Crispy chicken skin on top of that. 1022 00:38:19,558 --> 00:38:21,516 Brown butter and sherry vinaigrette 1023 00:38:21,516 --> 00:38:23,649 with a carrot miso purée. 1024 00:38:23,649 --> 00:38:25,303 TOM: You made the most out of two hours. 1025 00:38:25,303 --> 00:38:27,174 KRISTEN: Yeah, a lot of work. Thank you, Chefs. 1026 00:38:27,174 --> 00:38:28,567 ALL: Thank you. 1027 00:38:28,567 --> 00:38:30,351 Danny's is----ing delicious. 1028 00:38:30,351 --> 00:38:32,135 Yeah, it's really good. 1029 00:38:32,135 --> 00:38:33,789 GAIL: Hello again. 1030 00:38:33,789 --> 00:38:36,270 - Thank you so much. Thank you. - That's pretty. 1031 00:38:36,270 --> 00:38:38,141 All right, Savannah, let's start with you. 1032 00:38:38,141 --> 00:38:42,581 Today I did a roasted chicken avgolemono sauce, 1033 00:38:42,581 --> 00:38:44,147 chicken skin gremolata, 1034 00:38:44,147 --> 00:38:46,802 and then on the bottom is a potato purée. 1035 00:38:46,802 --> 00:38:48,238 KRISTEN: Valentine. 1036 00:38:48,238 --> 00:38:50,415 Today I have roasted harissa chicken 1037 00:38:50,415 --> 00:38:53,200 with a roasted corn purée and a warm shishito salad 1038 00:38:53,200 --> 00:38:55,158 with some crushed hazelnuts, bunch of herbs. 1039 00:38:55,158 --> 00:38:57,160 There was supposed to be pickled shallots on there, 1040 00:38:57,160 --> 00:38:58,553 but I forgot them. 1041 00:38:58,553 --> 00:39:00,207 - There's enough stuff on there. - Yeah. 1042 00:39:00,207 --> 00:39:02,165 - I think so, yes. - GAIL: Thank you. 1043 00:39:02,165 --> 00:39:03,993 - Thank you. - KRISTEN: Thanks, guys. 1044 00:39:03,993 --> 00:39:05,821 - All right, Tom. - TOM: We got some good food. 1045 00:39:05,821 --> 00:39:07,649 I thought it was a good challenge. 1046 00:39:07,649 --> 00:39:09,216 - Danny's dish? - It's really good. 1047 00:39:09,216 --> 00:39:10,826 - It's great. - It's really tasty. 1048 00:39:10,826 --> 00:39:12,524 TOM: Chicken was beautifully cooked. 1049 00:39:12,524 --> 00:39:14,656 The brightness of the sherry vinegar on there was just great. 1050 00:39:14,656 --> 00:39:16,179 - Refreshing. - Uh-huh. 1051 00:39:16,179 --> 00:39:17,790 I found Kaleena's chicken to be the driest. 1052 00:39:17,790 --> 00:39:19,357 - Yeah. Yeah. - ADAM: So did I. 1053 00:39:19,357 --> 00:39:21,271 And it was more about the sauce and corn 1054 00:39:21,271 --> 00:39:22,882 than it was about chicken. 1055 00:39:22,882 --> 00:39:25,014 The problem with Kenny's is he left out dark meat. 1056 00:39:25,014 --> 00:39:27,016 GAIL: But I loved that idea of the pho seasoning. 1057 00:39:27,016 --> 00:39:29,279 Those warm spices on that chicken, 1058 00:39:29,279 --> 00:39:30,977 I thought were brilliant. 1059 00:39:30,977 --> 00:39:32,631 - DANNY: How do you feel? - Like sh--. 1060 00:39:33,414 --> 00:39:35,851 Valentine's is a little bit too mishmash-y for me. 1061 00:39:35,851 --> 00:39:40,160 That chicken was buried in all this extra stuff. 1062 00:39:40,160 --> 00:39:42,031 There are more shishito peppers on this dish than chicken. 1063 00:39:42,031 --> 00:39:45,121 - [all laughing] - It's not right. 1064 00:39:45,121 --> 00:39:46,949 - We got both meats on there. - Yeah. 1065 00:39:46,949 --> 00:39:48,864 - We got both meats. - So that means we go, right? 1066 00:39:48,864 --> 00:39:50,475 - That means we go on. - Exactly. 1067 00:39:50,475 --> 00:39:52,433 KRISTEN: What did you think of Savannah's dish? 1068 00:39:52,433 --> 00:39:54,392 The white meat was some of the moistest that I've tasted. 1069 00:39:54,392 --> 00:39:56,524 TOM: I like Savannah's dish. I think it's really focused. 1070 00:39:56,524 --> 00:39:57,917 Chicken, the cook was is really nice, 1071 00:39:57,917 --> 00:40:00,049 but the sauce is just too watery. 1072 00:40:00,049 --> 00:40:02,748 All right, I think we should get the chefs out here. 1073 00:40:06,491 --> 00:40:08,449 Tom, this was your challenge. What do you think? 1074 00:40:08,449 --> 00:40:10,451 It's a good showing on a tough challenge. 1075 00:40:10,930 --> 00:40:13,323 Out of the five of you, we did have a favorite. 1076 00:40:14,542 --> 00:40:15,761 And that chef is... 1077 00:40:15,761 --> 00:40:19,547 [suspenseful music playing] 1078 00:40:19,547 --> 00:40:20,896 Danny. 1079 00:40:21,419 --> 00:40:23,986 - [applause] - Danny, congratulations. 1080 00:40:23,986 --> 00:40:25,945 That means you are eligible for the win. 1081 00:40:25,945 --> 00:40:27,512 Danny, I was concerned, 'cause at one point you looked 1082 00:40:27,512 --> 00:40:29,035 like you were really struggling over there. 1083 00:40:29,035 --> 00:40:30,471 It was getting a little hairy, 1084 00:40:30,471 --> 00:40:31,733 it was a challenge for sure. 1085 00:40:31,733 --> 00:40:33,387 - Yeah. Nice job. - Thank you. 1086 00:40:34,040 --> 00:40:36,129 And we did have a least favorite. 1087 00:40:38,610 --> 00:40:42,265 Kenny. I'm sorry, Kenny, you didn't complete the challenge, 1088 00:40:42,265 --> 00:40:45,399 so unfortunately, that means you could be going home today. 1089 00:40:47,053 --> 00:40:49,621 All in all, good start though, nice job. 1090 00:40:50,186 --> 00:40:52,754 - KRISTEN: Thank you, Chefs. - ALL: Thank you. 1091 00:40:54,582 --> 00:40:56,192 - [Kenny groaning] - It's okay. 1092 00:40:56,192 --> 00:40:57,846 We still got two other people. 1093 00:40:57,846 --> 00:40:59,413 GAIL: Oh, God, help me. 1094 00:40:59,413 --> 00:41:01,154 I might, like, pop out of my dress. 1095 00:41:01,154 --> 00:41:02,895 We made it through the first round. 1096 00:41:02,895 --> 00:41:05,158 No matter what level, high or low, 1097 00:41:05,158 --> 00:41:08,509 this sh-- was hard, y'all, it was hard. 1098 00:41:08,509 --> 00:41:11,773 We need to decide out of the three tops who had our favorite. 1099 00:41:11,773 --> 00:41:13,775 You have a pasta dish, a roast chicken dish, 1100 00:41:13,775 --> 00:41:15,690 and a pozole, it's hard to compare. 1101 00:41:15,690 --> 00:41:17,213 They're very different dishes. 1102 00:41:17,213 --> 00:41:18,911 - She got Tom to smile. - [chuckling] 1103 00:41:18,911 --> 00:41:21,304 He's finished her dish, licked it clean. 1104 00:41:21,304 --> 00:41:23,176 - Oh, my gosh. - SAVANNAH: Oh, wow. 1105 00:41:23,176 --> 00:41:25,134 What I love most about Michelle's lobster pasta 1106 00:41:25,134 --> 00:41:26,962 is the thinness of that pasta. 1107 00:41:26,962 --> 00:41:28,660 GAIL: There was a beautiful balance. 1108 00:41:28,660 --> 00:41:30,444 The sauce to garnish, 1109 00:41:30,444 --> 00:41:33,491 - to pasta, to filling. - It was really well executed. 1110 00:41:33,491 --> 00:41:35,014 VALENTINE: Savannah was like, "Yo, are you serving 1111 00:41:35,014 --> 00:41:36,929 "chicken sashimi at one point?" 1112 00:41:36,929 --> 00:41:38,713 I was like, "Yo." It was close. 1113 00:41:38,713 --> 00:41:41,194 Then you have Danny's chicken that was beautifully roasted. 1114 00:41:41,194 --> 00:41:43,326 The sherry vinegar sauce just really tied everything together. 1115 00:41:43,326 --> 00:41:44,806 It was something that I would order 1116 00:41:44,806 --> 00:41:46,504 in a restaurant, and really enjoy. 1117 00:41:46,504 --> 00:41:49,637 Manny, tonight you're making pozole for all of us. 1118 00:41:49,637 --> 00:41:51,465 [laughs] Yay! 1119 00:41:51,465 --> 00:41:54,250 Manny's dish is probably the one that I would eat all of. 1120 00:41:54,250 --> 00:41:56,122 PAUL: I could have stayed in that pozole deep down. 1121 00:41:56,122 --> 00:41:57,602 I would have gone down in there. 1122 00:41:57,602 --> 00:41:58,864 It would have been all over my tie. 1123 00:41:58,864 --> 00:42:01,344 I couldn't stop eating, 1124 00:42:01,344 --> 00:42:03,259 which is why I am so full right now. 1125 00:42:03,259 --> 00:42:05,914 - [all laughing] - But I do see how 1126 00:42:05,914 --> 00:42:07,873 the components that Danny did 1127 00:42:07,873 --> 00:42:10,179 required more technique. 1128 00:42:10,179 --> 00:42:12,573 How do you decide which one holds more value? 1129 00:42:12,573 --> 00:42:15,271 This is where it comes down to, what was your favorite 1130 00:42:15,271 --> 00:42:17,273 between the three really good dishes? 1131 00:42:17,273 --> 00:42:19,232 CHARLY: How's everybody feel now that the cook's out of the way? 1132 00:42:19,232 --> 00:42:21,321 - Can we breathe a little bit? - DAVID: We've got Judges' Table 1133 00:42:21,321 --> 00:42:24,193 for the bottom, I don't want it to be you. 1134 00:42:24,193 --> 00:42:27,457 - I don't want it to be anyone. - I don't want it to be anybody. 1135 00:42:28,241 --> 00:42:30,286 - We do have a clear winner. - Yeah. 1136 00:42:30,286 --> 00:42:31,897 I think we should bring them out. 1137 00:42:31,897 --> 00:42:35,204 ♪ 1138 00:42:50,655 --> 00:42:53,614 Danny, Manny, and Michelle, 1139 00:42:53,614 --> 00:42:56,269 you had our three favorite dishes of the day. 1140 00:42:56,269 --> 00:42:58,010 - Thank you, Chef. - Appreciate that. 1141 00:42:58,010 --> 00:43:00,186 Ultimately, there's only gonna be one winner. 1142 00:43:00,186 --> 00:43:01,448 Paul? 1143 00:43:01,448 --> 00:43:03,885 You all did great, there was one chef that, 1144 00:43:03,885 --> 00:43:06,192 for us, achieved beyond your challenge, 1145 00:43:06,192 --> 00:43:09,717 as well as just the yum factor that went along with it. 1146 00:43:09,717 --> 00:43:11,545 And that chef is... 1147 00:43:11,545 --> 00:43:15,027 ♪ 1148 00:43:16,855 --> 00:43:18,465 Manny. 1149 00:43:18,465 --> 00:43:22,034 [cheers, applause] 1150 00:43:26,429 --> 00:43:27,996 Congratulations. 1151 00:43:27,996 --> 00:43:30,564 You just won the first immunity of this season. 1152 00:43:30,564 --> 00:43:32,044 How does it feel? 1153 00:43:32,044 --> 00:43:35,308 I'm living my wildest dream and then some. 1154 00:43:35,308 --> 00:43:37,440 Yes! [laughs] 1155 00:43:37,440 --> 00:43:40,661 I'm just thinking about how my people 1156 00:43:40,661 --> 00:43:42,750 are going to feel about this. 1157 00:43:42,750 --> 00:43:46,101 This is one of the proudest moments of my career. 1158 00:43:46,101 --> 00:43:49,148 Manny, so that means you cannot be eliminated next week. 1159 00:43:49,148 --> 00:43:51,367 - Do not play it safe, though. - Absolutely not. 1160 00:43:51,367 --> 00:43:53,108 There's another immunity on the table, so... 1161 00:43:53,108 --> 00:43:55,067 - Oh, yeah. - There you go. 1162 00:43:55,067 --> 00:43:56,634 Thank you, Chefs. 1163 00:43:56,634 --> 00:43:58,592 [cheers, applause] 1164 00:44:01,813 --> 00:44:05,730 Kenny, Amanda, and David, 1165 00:44:05,730 --> 00:44:08,210 you had our least favorite dishes of the day, 1166 00:44:08,210 --> 00:44:09,908 and are up for elimination. 1167 00:44:10,735 --> 00:44:11,997 But... 1168 00:44:14,260 --> 00:44:16,479 ...we're not eliminating anyone just yet. 1169 00:44:16,479 --> 00:44:18,525 - MICHELLE: What? - Oh, sh--! 1170 00:44:19,265 --> 00:44:21,833 Oh, my God. What is going on? 1171 00:44:21,833 --> 00:44:26,098 ♪ 1172 00:44:28,448 --> 00:44:31,190 We're not eliminating anyone just yet. 1173 00:44:31,190 --> 00:44:32,931 - MICHELLE: What? - We're gonna have 1174 00:44:32,931 --> 00:44:35,368 - a cook-off right now. - Yeah, baby. 1175 00:44:36,238 --> 00:44:39,024 [cheers, applause] 1176 00:44:39,024 --> 00:44:40,852 In my season, I was eliminated, 1177 00:44:40,852 --> 00:44:43,332 and then I get to the finale of Last Chance Kitchen, 1178 00:44:43,332 --> 00:44:46,509 and Tom's challenge was to just make 1179 00:44:46,509 --> 00:44:48,642 a good plate of food, that was it. 1180 00:44:48,642 --> 00:44:51,427 And that's what we want here right now. 1181 00:44:52,254 --> 00:44:54,604 The chef who makes our least favorite dish 1182 00:44:54,604 --> 00:44:56,868 in the cook-off will be going home. 1183 00:44:56,868 --> 00:44:58,521 You'll have 20 minutes on the clock. 1184 00:44:58,521 --> 00:45:00,523 - Ooh. - KRISTEN: All the ingredients 1185 00:45:00,523 --> 00:45:02,525 that you can find leftover in the kitchen, 1186 00:45:02,525 --> 00:45:04,571 and just make a great plate of food, that's it. 1187 00:45:04,571 --> 00:45:07,182 Yes, Chef. 20 minutes is not a long time. 1188 00:45:07,182 --> 00:45:09,402 But I definitely feel like I haven't made 1189 00:45:09,402 --> 00:45:12,492 a good first impression, I feel like a second wind 1190 00:45:12,492 --> 00:45:13,754 is given to me. 1191 00:45:13,754 --> 00:45:15,756 Ready to focus on that clock. 1192 00:45:15,756 --> 00:45:20,108 To use everyone else's trash is an insane situation. 1193 00:45:20,108 --> 00:45:22,894 Let's do it. This is like a dream come true, 1194 00:45:22,894 --> 00:45:26,593 just to be able to start utilizing all the leftover stuff 1195 00:45:26,593 --> 00:45:27,899 just as, like, a flex. 1196 00:45:27,899 --> 00:45:29,335 All right, Chefs, are you ready? 1197 00:45:29,335 --> 00:45:32,251 - Yes, Chef. - Your time starts now. 1198 00:45:32,251 --> 00:45:36,255 [cheers, applause] 1199 00:45:36,255 --> 00:45:39,737 [laughs] Jesus! [bleep] me! There goes my fish. 1200 00:45:39,737 --> 00:45:41,303 She knew I was going for it. 1201 00:45:41,303 --> 00:45:43,349 Amanda and I both grabbed the fish at the same time, 1202 00:45:43,349 --> 00:45:45,612 and now it's like "pivot," I'm looking for more proteins, 1203 00:45:45,612 --> 00:45:47,179 can't find anything. 1204 00:45:47,179 --> 00:45:50,182 Just trying to find something here to cook with. 1205 00:45:50,182 --> 00:45:51,531 Yeah, let's do it. 1206 00:45:51,531 --> 00:45:52,967 Kenny, what are you doing, man? 1207 00:45:52,967 --> 00:45:54,926 KENNY: I have no clue right now. 1208 00:45:54,926 --> 00:45:57,189 You gotta commit right away. Gotta just start cooking stuff. 1209 00:45:57,189 --> 00:45:58,625 I should have never said anything 1210 00:45:58,625 --> 00:45:59,931 about your hat, I'm so sorry, Chef. 1211 00:45:59,931 --> 00:46:02,237 [all laughing] 1212 00:46:02,237 --> 00:46:03,935 David, what's your game plan? 1213 00:46:03,935 --> 00:46:06,676 Uh, I'm gonna make, like, a-- 1214 00:46:06,676 --> 00:46:08,504 I don't know. 1215 00:46:09,505 --> 00:46:13,118 - What are you making, Amanda? - I'm making salsa. 1216 00:46:13,858 --> 00:46:16,121 [cheers, applause] 1217 00:46:16,121 --> 00:46:17,470 VALENTINE: I love salsa. 1218 00:46:17,470 --> 00:46:18,819 What else is going with that salsa? 1219 00:46:18,819 --> 00:46:20,647 Snapper crudo. 1220 00:46:20,647 --> 00:46:22,736 I hope I can redeem myself right now. 1221 00:46:22,736 --> 00:46:24,738 - VALENTINE: Chefs, 15 minutes. - CHARLY: What you doing? 1222 00:46:24,738 --> 00:46:27,175 - Gonna make a cabbage salad. - I love a salad. 1223 00:46:27,175 --> 00:46:29,134 Do a little fish sauce vinaigrette. 1224 00:46:29,134 --> 00:46:30,962 And some roasted shrimp. 1225 00:46:30,962 --> 00:46:33,442 Vietnamese cuisine is just full of funky flavors, 1226 00:46:33,442 --> 00:46:35,967 but everything's fresh, and I wanna make a salad, 1227 00:46:35,967 --> 00:46:39,622 because the only thing on my mind is beating the clock. 1228 00:46:40,232 --> 00:46:41,842 David, do you have a plan? 1229 00:46:41,842 --> 00:46:44,802 Figuring it out right now. I got some tomatoes. 1230 00:46:44,802 --> 00:46:46,542 Oh, hey, looky there. 1231 00:46:46,542 --> 00:46:48,631 I don't know what I'm doing. 1232 00:46:48,631 --> 00:46:50,808 I don't have a vision for the dish. 1233 00:46:50,808 --> 00:46:53,201 - What was in that package? - Oh,----ing shrimp, Tom. 1234 00:46:53,201 --> 00:46:54,681 - Shrimp. - [all laughing] 1235 00:46:54,681 --> 00:46:56,814 - No,----ing shrimp. - [laughter] 1236 00:46:56,814 --> 00:46:59,294 I'm just scrambling, but I'm grabbing elements. 1237 00:46:59,294 --> 00:47:01,949 Boom, boom, boom, boom. There's that. 1238 00:47:01,949 --> 00:47:03,559 Whoo, baby! 1239 00:47:03,559 --> 00:47:05,213 I'm like, "Okay, I got some fish sauce, 1240 00:47:05,213 --> 00:47:07,128 "a little bit of coconut, and some cilantro stem 1241 00:47:07,128 --> 00:47:09,696 "that I'm spinning up that's gonna make a cool little broth." 1242 00:47:09,696 --> 00:47:12,351 And I'm making, like, a Thai chili relish. 1243 00:47:12,351 --> 00:47:14,048 PAUL: Hey, what are the two sauces, David? 1244 00:47:14,048 --> 00:47:16,398 One was supposed to be more of a relish than a sauce, 1245 00:47:16,398 --> 00:47:18,661 but, you know, we're doing what we're doing here right now. 1246 00:47:19,227 --> 00:47:21,055 VALENTINE: Guys, ten minutes on the clock. 1247 00:47:21,577 --> 00:47:23,362 - DAVID: Ten. - AMANDA: Tastes pretty good. 1248 00:47:23,362 --> 00:47:24,929 I think more acid, 1249 00:47:24,929 --> 00:47:27,409 it needs more salt, but I'm gonna call it back. 1250 00:47:27,409 --> 00:47:30,630 I'm incredibly mindful to not over-season this dish. 1251 00:47:30,630 --> 00:47:33,546 I taste every component multiple times. 1252 00:47:33,546 --> 00:47:35,548 KRISTEN: Kenny, what are you seasoning your shrimp with? 1253 00:47:35,548 --> 00:47:37,071 KENNY: Some sake, some salt, some pepper. 1254 00:47:37,071 --> 00:47:38,507 - [sizzling] - [chefs cheering] 1255 00:47:38,507 --> 00:47:40,422 VALENTINE: There you go, Kenny! 1256 00:47:40,422 --> 00:47:42,294 - Let's go! - He's cooking with fire now! 1257 00:47:43,295 --> 00:47:45,340 Peel and devein, peel and devein. 1258 00:47:45,340 --> 00:47:46,646 Boom, boom, boom. 1259 00:47:47,690 --> 00:47:49,214 Right behind, baby. Right behind. 1260 00:47:49,214 --> 00:47:50,563 Coming out, coming out, coming out. 1261 00:47:53,435 --> 00:47:54,915 Adam, how does it feel 1262 00:47:54,915 --> 00:47:57,265 to watch all this chaos go down in your kitchen? 1263 00:47:57,265 --> 00:48:00,486 It's usually not what you wanna see happening in your kitchen. 1264 00:48:00,486 --> 00:48:02,662 DAVID: Come here, come here, come here. 1265 00:48:04,098 --> 00:48:05,578 CHARLY: How's your shrimp, David? 1266 00:48:05,578 --> 00:48:07,058 DAVID: It's good, my sauces are good too. 1267 00:48:07,058 --> 00:48:09,451 Let's go, poachies! Coming in. 1268 00:48:09,451 --> 00:48:11,062 Look at that little hot, hot, hot. 1269 00:48:11,062 --> 00:48:12,411 Let's taste one. 1270 00:48:15,501 --> 00:48:17,807 - Too salty? - That needs a little-- 1271 00:48:19,070 --> 00:48:20,810 The ole rinse in the sink. 1272 00:48:21,550 --> 00:48:22,856 [laughs] 1273 00:48:23,422 --> 00:48:25,250 - Time check? - VALENTINE: Four minutes. 1274 00:48:25,250 --> 00:48:26,555 Looking good, Kenny, looking good. 1275 00:48:26,555 --> 00:48:28,209 KRISTEN: Go through your plates. 1276 00:48:28,209 --> 00:48:29,341 Make sure they're perfect. You got time. 1277 00:48:29,341 --> 00:48:30,951 Amanda, you need to plate. 1278 00:48:30,951 --> 00:48:32,953 - Lay those plates down. - Bring it home, y'all. 1279 00:48:32,953 --> 00:48:34,781 - Let's go. - VALENTINE: Two minutes, guys. 1280 00:48:34,781 --> 00:48:36,609 - AMANDA: Oh, God. - TOM: Come on, Amanda, 1281 00:48:36,609 --> 00:48:38,828 get that stuff on the plate, let's go! 1282 00:48:39,177 --> 00:48:40,569 What do you got in that sauce? 1283 00:48:40,569 --> 00:48:42,310 I'm not sure which one this one is. 1284 00:48:43,007 --> 00:48:44,225 Sexy, baby, let's go, let's go. 1285 00:48:44,225 --> 00:48:47,837 ♪ 1286 00:48:50,014 --> 00:48:53,017 ALL: Nine, eight, seven, six, 1287 00:48:53,017 --> 00:48:56,890 five, four, three, two, one! 1288 00:48:56,890 --> 00:48:59,153 [cheers, applause] 1289 00:48:59,153 --> 00:49:00,807 Nice job, Chefs. 1290 00:49:00,807 --> 00:49:01,895 Thank you. 1291 00:49:03,114 --> 00:49:04,376 Thank you. 1292 00:49:07,161 --> 00:49:08,641 Thank you. 1293 00:49:08,641 --> 00:49:11,818 And we have a little pour for mine, folks. 1294 00:49:13,298 --> 00:49:14,952 David, tell us what you made. 1295 00:49:14,952 --> 00:49:18,346 I made poached shrimp, sungolds tossed in chili oil, 1296 00:49:18,346 --> 00:49:21,393 a broth of coconut and cilantro, 1297 00:49:21,393 --> 00:49:25,440 and then green curry sauce as well. [laughs] 1298 00:49:25,440 --> 00:49:26,964 Did you know what you were making? 1299 00:49:26,964 --> 00:49:29,009 No, no, no, I kind of had an idea, 1300 00:49:29,009 --> 00:49:32,099 and then Amanda stole my fish. [laughs] 1301 00:49:32,099 --> 00:49:33,622 I got there first. 1302 00:49:34,058 --> 00:49:35,973 Okay. Kenny, what did you make? 1303 00:49:35,973 --> 00:49:39,933 So I did a little Vietnamese cabbage salad with a sake 1304 00:49:39,933 --> 00:49:42,066 and tamari shrimp, cilantro lime gremolata 1305 00:49:42,066 --> 00:49:43,545 and hazelnuts. 1306 00:49:43,545 --> 00:49:45,025 So it looked like pretty quickly you knew 1307 00:49:45,025 --> 00:49:46,331 what you were gonna make. 1308 00:49:46,331 --> 00:49:47,985 I just didn't wanna get caught 1309 00:49:47,985 --> 00:49:51,118 in time again, and I saw some really nice cabbages. 1310 00:49:51,118 --> 00:49:53,164 - Amanda. - I made for you 1311 00:49:53,164 --> 00:49:55,688 a snapper crudo, hominy puree 1312 00:49:55,688 --> 00:49:58,691 topped with crispy tortilla pieces for texture. 1313 00:49:58,691 --> 00:50:01,433 I remember seeing the fish, so I was kinda hoping to beat 1314 00:50:01,433 --> 00:50:03,609 - David there, and I did. - [David laughs] 1315 00:50:03,609 --> 00:50:05,698 Chefs, we have a very big decision to make. 1316 00:50:05,698 --> 00:50:07,830 We'll call you back in a little bit. 1317 00:50:07,830 --> 00:50:08,918 Thank you. 1318 00:50:10,964 --> 00:50:12,879 DAVID: What the [bleep] was that? 1319 00:50:12,879 --> 00:50:14,707 I don't think I've ever moved that fast in my life. 1320 00:50:14,707 --> 00:50:16,926 I don't think you've ever cut so many things 1321 00:50:16,926 --> 00:50:18,232 so fast in your life. 1322 00:50:18,232 --> 00:50:20,713 So, this is a pretty tough task. 1323 00:50:20,713 --> 00:50:22,280 It is, but this is why you just need 1324 00:50:22,280 --> 00:50:23,759 to keep this one really simple. 1325 00:50:23,759 --> 00:50:25,370 I'm surprised that there's still so much 1326 00:50:25,370 --> 00:50:26,632 going on in these dishes. 1327 00:50:26,632 --> 00:50:28,112 Going into this, I just, like, 1328 00:50:28,112 --> 00:50:29,896 "I have no----ing idea. Just, like, no idea." 1329 00:50:29,896 --> 00:50:31,767 David's dish, it's like a bunch of stuff 1330 00:50:31,767 --> 00:50:33,508 that he put in a blender, and just kinda 1331 00:50:33,508 --> 00:50:35,554 give it a whirl, and see what happens. 1332 00:50:35,554 --> 00:50:37,904 I never really thought he clicked into what exactly 1333 00:50:37,904 --> 00:50:40,167 - he was doing. - But there was some flavor. 1334 00:50:40,167 --> 00:50:42,909 And the sauces I didn't think actually were bad. 1335 00:50:42,909 --> 00:50:44,780 I thought it was weird that he gave us 1336 00:50:44,780 --> 00:50:46,260 these two green sauces that were almost 1337 00:50:46,260 --> 00:50:47,783 impossible to differentiate. 1338 00:50:49,742 --> 00:50:51,874 I feel as confident as any of these guys. 1339 00:50:51,874 --> 00:50:53,398 These guys put out great dishes, too. 1340 00:50:53,398 --> 00:50:55,443 Kenny's dish, he finished on time. 1341 00:50:55,443 --> 00:50:57,402 But everything just is sloppy. 1342 00:50:57,402 --> 00:50:59,230 Kenny just gave us everything, 1343 00:50:59,230 --> 00:51:02,015 and there was very little finesse. 1344 00:51:02,015 --> 00:51:03,799 Not good technique, either, he could have spent 1345 00:51:03,799 --> 00:51:05,410 a little more time cutting everything. 1346 00:51:05,410 --> 00:51:07,673 - I got, like, cores. - GAIL: I got core, too. 1347 00:51:07,673 --> 00:51:09,631 I really like the texture of Kenny's dish, though. 1348 00:51:09,631 --> 00:51:11,111 And after all, the food we've tasted, 1349 00:51:11,111 --> 00:51:12,982 actually, it was very refreshing to taste it. 1350 00:51:12,982 --> 00:51:15,246 I tasted everything multiple times. 1351 00:51:15,246 --> 00:51:16,943 I don't think it was too salty. 1352 00:51:16,943 --> 00:51:19,076 If anything, I could have added more acid, 1353 00:51:19,076 --> 00:51:21,121 but I couldn't find limes anywhere. 1354 00:51:21,121 --> 00:51:22,862 Then you have Amanda's dish, 1355 00:51:22,862 --> 00:51:24,603 which I like the direction she was going. 1356 00:51:24,603 --> 00:51:26,692 I thought it was the best dish of the three. 1357 00:51:26,692 --> 00:51:29,129 You could tell that she put total purpose 1358 00:51:29,129 --> 00:51:30,435 into those 20 minutes. 1359 00:51:30,435 --> 00:51:31,610 Fish isn't seasoned, but-- 1360 00:51:31,610 --> 00:51:33,438 It was the best, conceptually. 1361 00:51:33,438 --> 00:51:35,222 - Yeah. - Oh, girl. 1362 00:51:35,222 --> 00:51:38,095 Oh, lordy, lord. That was tough. 1363 00:51:39,008 --> 00:51:40,880 - Do we have our answer? - Yeah. 1364 00:51:40,880 --> 00:51:42,316 - Yeah. - KRISTEN: All right, 1365 00:51:42,316 --> 00:51:43,839 let's get them out here. 1366 00:51:43,839 --> 00:51:46,407 ♪ 1367 00:51:54,023 --> 00:51:55,764 You know, Chefs, I'm sure there's a lot of 1368 00:51:55,764 --> 00:51:57,592 nervous energy since this is the first challenge, 1369 00:51:57,592 --> 00:51:59,986 but what we got were a bunch of very unfocused dishes, 1370 00:51:59,986 --> 00:52:02,815 and nothing should really focus your sense of purpose 1371 00:52:02,815 --> 00:52:05,122 like the idea of being the first one to go home. 1372 00:52:05,687 --> 00:52:09,126 This is not gonna be easy. You gotta step up. 1373 00:52:10,257 --> 00:52:11,519 Kristen. 1374 00:52:11,519 --> 00:52:14,957 ♪ 1375 00:52:16,742 --> 00:52:20,137 David, please pack your knives and go. 1376 00:52:21,790 --> 00:52:25,098 Thank you, guys. Appreciate you, that's crazy. 1377 00:52:25,098 --> 00:52:29,276 We made history. Your first person to eliminate. 1378 00:52:29,276 --> 00:52:31,452 - [judges laugh] - Thanks, guys. 1379 00:52:31,452 --> 00:52:34,716 First, dude. First. First to go. 1380 00:52:35,239 --> 00:52:37,284 MANNY: Ah, Dave. Damn, homie. 1381 00:52:37,284 --> 00:52:38,546 That's it. 1382 00:52:38,546 --> 00:52:41,897 Never thought I'd go out first. 1383 00:52:41,897 --> 00:52:43,725 Thought I'd be hanging out the last. 1384 00:52:43,725 --> 00:52:47,642 I just-- just a couple of little mistakes. 1385 00:52:47,642 --> 00:52:49,427 Those little mistakes will send you home. 1386 00:52:49,427 --> 00:52:51,037 VALENTINE: Hey. Thank you, Chef. 1387 00:52:51,037 --> 00:52:52,169 Love you, brother. 1388 00:52:52,169 --> 00:52:54,388 [applause] 1389 00:52:55,389 --> 00:52:57,217 I'm tired, it's time to go home. 1390 00:52:57,217 --> 00:53:00,438 ♪ 1391 00:53:00,438 --> 00:53:02,353 KRISTEN: This season on Top Chef... 1392 00:53:02,353 --> 00:53:04,659 This is the most technical thing I've ever done in my life. 1393 00:53:04,659 --> 00:53:07,053 It's another beautiful day for greatness. 1394 00:53:07,053 --> 00:53:09,055 One silly mistake, this whole dish will be lopsided. 1395 00:53:09,055 --> 00:53:11,188 You're putting everything on the line. 1396 00:53:11,188 --> 00:53:14,234 [cheering] 1397 00:53:14,234 --> 00:53:16,062 I needed to twerk. 1398 00:53:16,062 --> 00:53:17,585 I mean, tweak. 1399 00:53:17,585 --> 00:53:19,805 - [all laughing] - [cheering] 1400 00:53:19,805 --> 00:53:22,155 - MANNY: On your left! - What is a hot Italian-- 1401 00:53:22,155 --> 00:53:23,374 You're a hot Italian. 1402 00:53:23,374 --> 00:53:25,071 And your time starts-- Uh-uh! 1403 00:53:25,071 --> 00:53:27,116 - Go back! - [chefs laughing] 1404 00:53:28,292 --> 00:53:30,119 GAIL: It's Madison. 1405 00:53:30,119 --> 00:53:31,512 [all laughing] 1406 00:53:31,512 --> 00:53:32,992 By nature, what we do is ephemeral. 1407 00:53:32,992 --> 00:53:36,082 We create something, it's here and it's gone. 1408 00:53:36,082 --> 00:53:38,302 But the experiences and the friendships that you make 1409 00:53:38,302 --> 00:53:40,652 during the course of the season will last forever. 1410 00:53:41,566 --> 00:53:42,958 It's really hard, man. I can't lie. 1411 00:53:43,742 --> 00:53:45,787 ♪ 1412 00:53:45,787 --> 00:53:47,920 - KALEENA: Woo-hoo! - SAVANNAH: I need you 1413 00:53:47,920 --> 00:53:49,617 to literally stop stressing me out right now. 1414 00:53:49,617 --> 00:53:51,402 It's not refined enough. 1415 00:53:51,402 --> 00:53:52,794 This is overcooked. 1416 00:53:52,794 --> 00:53:56,102 You've got to start cooking to win. 1417 00:53:57,277 --> 00:53:58,670 This isn't gonna be easy, 1418 00:53:58,670 --> 00:54:00,802 at the end of this, there's only one person left. 1419 00:54:00,802 --> 00:54:02,239 You gotta make sure it's you. 1420 00:54:02,239 --> 00:54:05,590 ♪