1 00:00:03,046 --> 00:00:05,440 Previously, on Top Chef... 2 00:00:05,440 --> 00:00:08,443 We want you to host Top Chef's very first supper club. 3 00:00:08,443 --> 00:00:10,880 - Do you need all this stuff? - Let's see. 4 00:00:10,880 --> 00:00:12,969 - Danny, we're at nine. - 900? 5 00:00:12,969 --> 00:00:14,753 I got enough for, like, 12 people. 6 00:00:14,753 --> 00:00:16,886 Laura, if you have a tight budget, 7 00:00:16,886 --> 00:00:18,975 why do you to do two things? 8 00:00:18,975 --> 00:00:20,716 It was exciting, right? 9 00:00:20,716 --> 00:00:23,110 But they couldn't buy enough vegetables. 10 00:00:23,110 --> 00:00:25,634 I think Dan hit the nail on the head with this relish tray. 11 00:00:25,634 --> 00:00:29,681 The winning chef gave us a dish that was exciting and delicious. 12 00:00:29,681 --> 00:00:31,988 Dan. 13 00:00:32,554 --> 00:00:35,513 - Kevin's beef. - It's too undercooked. 14 00:00:36,123 --> 00:00:37,863 Top Chef America, I feel like, is way, way, 15 00:00:37,863 --> 00:00:39,430 way harder than Top Chef France. 16 00:00:39,430 --> 00:00:41,171 Is that the best thing you can do with olives? 17 00:00:41,171 --> 00:00:42,912 It wasn't that unique. 18 00:00:42,912 --> 00:00:44,783 Dealing with a texture like that, and it's under-seasoned, 19 00:00:44,783 --> 00:00:47,090 - makes it further unpleasant. - Okay, Chef. 20 00:00:47,090 --> 00:00:48,309 I want to stay in the competition. 21 00:00:48,309 --> 00:00:49,788 I want to prove what I can do. 22 00:00:49,788 --> 00:00:51,529 Charly, the fish was really overcooked. 23 00:00:51,529 --> 00:00:53,270 Please pack your knives and go. 24 00:00:55,881 --> 00:00:57,622 Nine chefs remain to compete 25 00:00:57,622 --> 00:00:59,450 in the ultimate culinary showdown. 26 00:00:59,450 --> 00:01:01,322 At stake for the winner, 27 00:01:01,322 --> 00:01:03,454 a feature in Food & Wine Magazine, 28 00:01:03,454 --> 00:01:06,109 an appearance at the Food & Wine Classic in Aspen, 29 00:01:06,109 --> 00:01:10,070 $250,000 furnished by Saratoga Spring Water, 30 00:01:10,070 --> 00:01:12,246 and the title of Top Chef. 31 00:01:26,390 --> 00:01:27,739 Let's do this. 32 00:01:30,177 --> 00:01:33,441 I'm struggling a little bit. I haven't win a challenge yet. 33 00:01:35,530 --> 00:01:38,533 So to me, working out is just, like, my own therapy. 34 00:01:38,533 --> 00:01:40,143 Power bottoms. 35 00:01:40,143 --> 00:01:41,536 I mean, Manny become, like, 36 00:01:41,536 --> 00:01:43,364 a very good friend in this competition. 37 00:01:43,364 --> 00:01:45,496 He crossed the border, I crossed the Atlantic by swimming. 38 00:01:45,496 --> 00:01:47,672 We're here to realize our American dream. 39 00:01:48,238 --> 00:01:50,545 Six years ago, I had my restaurant in Paris. 40 00:01:50,545 --> 00:01:53,200 Everything was going great, but I was not happy, 41 00:01:53,200 --> 00:01:55,419 and I've always dreamed about America. 42 00:01:55,419 --> 00:01:57,247 One night, I was kind of drunk... 43 00:01:58,205 --> 00:01:59,728 Two weeks after, I was in Vegas, 44 00:01:59,728 --> 00:02:02,600 and now I own a pastry company in Texas. 45 00:02:02,600 --> 00:02:06,126 This country, if you want it, you can have whatever you want. 46 00:02:06,126 --> 00:02:08,040 That's the power bottom training, huh? 47 00:02:08,040 --> 00:02:09,259 That's the beauty of America. 48 00:02:09,259 --> 00:02:10,565 All right, let's go cooking. 49 00:02:10,565 --> 00:02:12,044 Let's go cook. 50 00:02:12,784 --> 00:02:14,612 It's nice to be back, and I'm curious to see 51 00:02:14,612 --> 00:02:16,397 - what's around the corner. - Same. 52 00:02:23,491 --> 00:02:24,927 This is everybody. 53 00:02:25,797 --> 00:02:27,495 I have, like, a sneaking suspicion 54 00:02:27,495 --> 00:02:29,192 that something's gonna happen today. 55 00:02:29,192 --> 00:02:31,412 Oh, yeah? 56 00:02:32,239 --> 00:02:33,588 Hey, bitches! 57 00:02:37,157 --> 00:02:38,810 Kaleena's back. 58 00:02:38,810 --> 00:02:41,422 She's a badass and she's a warrior, 59 00:02:41,422 --> 00:02:43,119 so I'm not surprised at all 60 00:02:43,119 --> 00:02:44,425 she's back from Last Chance Kitchen. 61 00:02:44,425 --> 00:02:48,168 Who's that? 62 00:02:48,168 --> 00:02:49,865 - Who's that? - Who is this guy? 63 00:02:49,865 --> 00:02:52,128 Why is he helping her with her luggage? 64 00:02:52,128 --> 00:02:54,174 - I know this guy. - What's up, what's going on? 65 00:02:54,174 --> 00:02:56,001 What's up, bro? What are you doing here? 66 00:02:56,001 --> 00:02:58,482 In walks in Soo, and I recognize him from Chicago, 67 00:02:58,482 --> 00:03:00,354 but in the back of my head, I'm like, 68 00:03:00,354 --> 00:03:02,051 "Why the hell is this guy here?" 69 00:03:02,051 --> 00:03:03,792 Like... 70 00:03:03,792 --> 00:03:05,228 Surprise, right? 71 00:03:05,228 --> 00:03:07,665 This is Soo. He's our 16th contestant. 72 00:03:07,665 --> 00:03:10,494 Hi, Chefs. 73 00:03:11,669 --> 00:03:13,671 He fought his way through Last Chance Kitchen 74 00:03:13,671 --> 00:03:15,499 - with me. - Nice to meet you. 75 00:03:15,499 --> 00:03:19,024 I've never heard of this happening in Top Chef history. 76 00:03:19,024 --> 00:03:22,289 I'm sure you guys were like, "What the [bleep] is this guy?" 77 00:03:22,289 --> 00:03:23,986 Surprise, world. 78 00:03:23,986 --> 00:03:25,509 My name is Soo Ahn, 79 00:03:25,509 --> 00:03:29,731 and I am your secret surprise 16th chef. 80 00:03:29,731 --> 00:03:32,212 Please meet this season's 16th competitor. 81 00:03:32,212 --> 00:03:34,257 - Oh. - Soo's here to compete 82 00:03:34,257 --> 00:03:35,780 for his own chance to join the competition. 83 00:03:35,780 --> 00:03:37,782 I love it, I love it. I want more! 84 00:03:37,782 --> 00:03:39,523 Valentine, I'm sorry, you can exit the kitchen. 85 00:03:40,002 --> 00:03:41,830 Kenny, sorry, you're not going on. 86 00:03:41,830 --> 00:03:44,180 - Avenge us. - Yes, avenge us! 87 00:03:44,180 --> 00:03:46,487 I'm not gonna give you sh-- this time, Chef, I will not. 88 00:03:46,487 --> 00:03:48,010 Alisha, I'm sorry, you're not going through. 89 00:03:48,010 --> 00:03:50,534 - Soo, how you doing? - Oh, my God, I'm tired. 90 00:03:50,534 --> 00:03:52,841 I----ing hope this is the bite of my life. 91 00:03:52,841 --> 00:03:55,931 Kaleena and Soo, you're both going to the competition. 92 00:03:55,931 --> 00:03:58,194 Oh, my God! 93 00:03:58,194 --> 00:03:59,717 This is, quite frankly, 94 00:03:59,717 --> 00:04:01,415 some of the best stuff I've had all season. 95 00:04:01,415 --> 00:04:03,199 I'm here to cook my ass off. 96 00:04:03,199 --> 00:04:05,854 I was like, "This nice man is helping Kaleena with her bags." 97 00:04:07,551 --> 00:04:09,901 Yeah, I'm a chef in Chicago. 98 00:04:09,901 --> 00:04:11,555 I've been there for, like, 10 years. 99 00:04:11,555 --> 00:04:15,298 Before that, I was playing professional golf. 100 00:04:15,298 --> 00:04:16,560 Welcome. 101 00:04:16,560 --> 00:04:18,040 For the first time. 102 00:04:18,040 --> 00:04:19,781 - I'm excited, yeah. - Okay, then. 103 00:04:20,956 --> 00:04:23,654 - I'm done. I'm done. - It's fine. It's fine. 104 00:04:23,654 --> 00:04:25,221 For two people to come back, 105 00:04:25,221 --> 00:04:27,702 that's extra digging to do, man. 106 00:04:27,702 --> 00:04:29,965 But Soo beat four people in Last Chance Kitchen. 107 00:04:29,965 --> 00:04:33,664 I'm just like, "Okay, he must be pretty badass." 108 00:04:34,099 --> 00:04:35,710 I know you're happy, but you're also, like, 109 00:04:35,710 --> 00:04:37,364 "Now I have to eliminate this bitch again." 110 00:04:38,930 --> 00:04:41,019 Ai-yai-yai-yai-yai! 111 00:04:49,898 --> 00:04:51,856 - It's always a twist, baby. - It's always a twist. 112 00:04:51,856 --> 00:04:54,381 - It's always a twist. - Never expect the expected. 113 00:04:54,381 --> 00:04:56,296 I missed you so much. 114 00:04:56,296 --> 00:04:58,036 Kaleena, I was like, "Oh, my God." 115 00:04:58,036 --> 00:05:00,996 I'm glad I only missed one challenge, and I didn't have 116 00:05:00,996 --> 00:05:02,998 - to sit out for a long time. - Seriously. 117 00:05:02,998 --> 00:05:04,913 When I got eliminated, it was devastating, 118 00:05:04,913 --> 00:05:07,394 but honestly, it was, like, a huge reset. 119 00:05:07,394 --> 00:05:10,310 I cooked food that was more real to myself 120 00:05:10,310 --> 00:05:12,268 as a chef on Last Chance Kitchen. 121 00:05:12,268 --> 00:05:14,705 And it made me realize, this is what I need to do. 122 00:05:14,705 --> 00:05:17,621 I'm just so glad to be back. Like, yes, bitch. 123 00:05:20,624 --> 00:05:22,278 - Good morning, Chefs. - Good morning. 124 00:05:22,278 --> 00:05:23,975 Kaleena, welcome back. 125 00:05:23,975 --> 00:05:25,803 - Thank you so much. - How does it feel? 126 00:05:25,803 --> 00:05:28,415 Honestly, I feel like I've had some mental clarity, 127 00:05:28,415 --> 00:05:30,547 and I'm just fired up, and I'm ready to go. 128 00:05:30,547 --> 00:05:32,506 Ooh, I can feel it. 129 00:05:33,028 --> 00:05:36,118 And welcome to the competition, Soo. 130 00:05:36,118 --> 00:05:38,555 - Hello, Chef. - I know nothing about you. 131 00:05:39,164 --> 00:05:40,688 So how does it feel 132 00:05:40,688 --> 00:05:42,777 integrating into a group of chefs 133 00:05:42,777 --> 00:05:44,474 that have already created such a bond? 134 00:05:44,474 --> 00:05:45,910 They've been super nice to me. 135 00:05:45,910 --> 00:05:47,825 Thankfully, no one's being an asshole to you. 136 00:05:47,825 --> 00:05:50,262 Glad to have you. 137 00:05:50,262 --> 00:05:51,829 I love when sh-- gets shaken up. 138 00:05:52,482 --> 00:05:55,093 There is one more thing you need to know. 139 00:05:55,093 --> 00:05:57,531 Because Tom has elected to send two chefs 140 00:05:57,531 --> 00:05:59,054 back into the competition, 141 00:05:59,054 --> 00:06:02,666 that means we have the ability to send two out. 142 00:06:04,146 --> 00:06:06,975 It could be tomorrow. It could be weeks from now. 143 00:06:06,975 --> 00:06:09,369 It all depends on how you all do. 144 00:06:10,674 --> 00:06:13,851 All right, Chefs, please give a big, warm welcome 145 00:06:13,851 --> 00:06:16,985 to two-time James Beard award-winning chef 146 00:06:16,985 --> 00:06:20,554 and founder of Milk Bar, Christina Tosi. 147 00:06:22,382 --> 00:06:23,644 Oh, wow. 148 00:06:23,644 --> 00:06:26,516 Hello! I brought dessert. 149 00:06:26,516 --> 00:06:28,344 - Oh, I love Milk Bar. - Oh, boy. 150 00:06:28,344 --> 00:06:30,694 - Here we go. - You know how to make friends. 151 00:06:30,694 --> 00:06:32,435 Dessert's the best way to make friends. 152 00:06:32,435 --> 00:06:33,697 - It is. - Hello, Chefs. 153 00:06:33,697 --> 00:06:35,438 - Hi, Chef. - Hello. 154 00:06:35,438 --> 00:06:37,527 You're all in for a real treat today. 155 00:06:42,445 --> 00:06:45,405 Dairy-based desserts are very popular in Wisconsin, 156 00:06:45,405 --> 00:06:47,015 as you can see. 157 00:06:47,407 --> 00:06:50,453 In all my free time when I'm not here with you, Chefs, 158 00:06:50,453 --> 00:06:52,281 I have made it a personal mission 159 00:06:52,281 --> 00:06:54,370 to try as much frozen custard around town. 160 00:06:54,370 --> 00:06:55,980 And I've had a lot. 161 00:06:55,980 --> 00:06:57,852 A lot of good ones and a lot of great ones. 162 00:06:57,852 --> 00:06:59,462 What's your favorite one so far? 163 00:06:59,462 --> 00:07:01,072 I can't tell you that right now, Dan. 164 00:07:01,072 --> 00:07:03,161 There's gonna be a war on social media if I do. 165 00:07:03,161 --> 00:07:04,772 Mm-hmm. 166 00:07:04,772 --> 00:07:06,295 For today's Quickfire Challenge, 167 00:07:06,295 --> 00:07:09,864 we want you to make a dairy-based dessert. 168 00:07:09,864 --> 00:07:12,910 There's a variety of different ways to make dairy shine, 169 00:07:12,910 --> 00:07:14,477 whether it's in the flavor itself, 170 00:07:14,477 --> 00:07:16,218 or in the incredible texture 171 00:07:16,218 --> 00:07:18,873 that dairy can bring to any dessert you might dream of. 172 00:07:18,873 --> 00:07:21,310 Dessert is not on my wheelhouse. 173 00:07:21,310 --> 00:07:25,880 There is $7,500 in Quickfire quick cash on the line. 174 00:07:25,880 --> 00:07:28,056 This is not only a Quickfire Challenge, 175 00:07:28,056 --> 00:07:30,232 this is, like, a personal challenge. 176 00:07:30,232 --> 00:07:33,235 Okay, this is what I've been practicing for. 177 00:07:33,844 --> 00:07:36,717 All right, Chefs, you have 45 minutes on the clock 178 00:07:36,717 --> 00:07:41,417 to make us some legen-dairy desserts. 179 00:07:41,417 --> 00:07:43,898 - Yes! - That was cheesy. 180 00:07:45,508 --> 00:07:48,511 Well done. Well done. 181 00:07:48,511 --> 00:07:52,341 And your time starts... now. 182 00:07:54,604 --> 00:07:56,476 Let's see the hustle. 183 00:08:00,784 --> 00:08:02,482 - Oh, sorry. - Sorry, sorry. 184 00:08:03,178 --> 00:08:04,353 I got the eggs. 185 00:08:04,962 --> 00:08:08,096 I'm doing a play on a choux dough. 186 00:08:08,096 --> 00:08:10,490 Make, like, a frozen custard out of it. 187 00:08:10,490 --> 00:08:12,666 I'm going to do a biscuit shortcake 188 00:08:12,666 --> 00:08:14,232 with some cheese inside, 189 00:08:14,232 --> 00:08:16,974 and then I think a take on, like, Bananas Foster. 190 00:08:16,974 --> 00:08:19,107 The combination of the cheddar and the banana 191 00:08:19,107 --> 00:08:21,283 is a little bit weird even for me. 192 00:08:21,283 --> 00:08:23,285 Have you made these biscuits before, Amanda? 193 00:08:23,285 --> 00:08:24,765 One hundred percent. 194 00:08:24,765 --> 00:08:26,462 The only thing is, I put the cheese in there. 195 00:08:26,462 --> 00:08:28,072 That's not normal. 196 00:08:28,072 --> 00:08:30,466 I definitely approach this with a gamer mindset. 197 00:08:30,466 --> 00:08:32,512 The Pokémon theme song starts with, 198 00:08:32,512 --> 00:08:35,645 "I want to be the very best like no one ever was," 199 00:08:35,645 --> 00:08:38,474 and that's the energy I'm trying to channel. 200 00:08:39,910 --> 00:08:41,346 Yeah. 201 00:08:41,825 --> 00:08:44,262 Oh, my God, this is so much more chaos 202 00:08:44,262 --> 00:08:45,699 with frickin' 11 people. 203 00:08:45,699 --> 00:08:47,483 Welcome to Top Chef, Soo! 204 00:08:47,483 --> 00:08:49,137 What are you making, bro? 205 00:08:49,137 --> 00:08:51,269 Chef, I'm going to do a play on a PB&J. 206 00:08:51,269 --> 00:08:53,228 We're going to make ice cream out of bread. 207 00:08:53,228 --> 00:08:54,577 All right. 208 00:08:54,577 --> 00:08:56,623 Dude, Kristen Kish said my name. 209 00:08:56,623 --> 00:08:59,974 I can die happy now. 210 00:08:59,974 --> 00:09:01,976 I don't really eat a lot of desserts, 211 00:09:01,976 --> 00:09:04,021 but churros is one that I definitely enjoy. 212 00:09:04,021 --> 00:09:06,633 There's, like, 1,000 different ways 213 00:09:06,633 --> 00:09:08,243 that you can approach this challenge, 214 00:09:08,243 --> 00:09:10,375 but I'm not trying to reinvent the wheel over here. 215 00:09:10,375 --> 00:09:14,249 I'm going to make whipped cream with maple syrup and lemon zest. 216 00:09:14,249 --> 00:09:16,512 - 32 minutes, y'all! - Let's go. 217 00:09:16,512 --> 00:09:18,862 I have a custard. I'm gonna make some chocolate. 218 00:09:18,862 --> 00:09:20,385 It's going to be the base of the dessert. 219 00:09:20,385 --> 00:09:22,344 I feel like I'm way ahead of the game right now. 220 00:09:22,344 --> 00:09:25,303 Desserts aren't really quick, so I'm making chocolate pudding. 221 00:09:25,303 --> 00:09:27,088 The only issue here is, 222 00:09:27,088 --> 00:09:29,003 my recipe is for a vegan chocolate pudding. 223 00:09:29,003 --> 00:09:31,179 So I actually used cream cheese. 224 00:09:31,179 --> 00:09:32,789 This could be great or this could, 225 00:09:32,789 --> 00:09:34,443 you know, totally bite me in the ass. 226 00:09:36,401 --> 00:09:37,707 Yeah. 227 00:09:39,187 --> 00:09:40,971 I'm very excited today to make another dessert. 228 00:09:40,971 --> 00:09:42,886 It's comforting. Feels good. 229 00:09:43,321 --> 00:09:45,454 I'm going to do a lemon corn cake 230 00:09:45,454 --> 00:09:48,762 stuffed with a strawberry vinegar mascarpone cheese, 231 00:09:48,762 --> 00:09:50,633 topped with a basil cream. 232 00:09:50,633 --> 00:09:53,375 Desserts aren't, you know, my go-to things, 233 00:09:53,375 --> 00:09:57,031 but we had a cheese challenge, which is nothing but dairy. 234 00:09:57,031 --> 00:09:59,555 I came out on top in that Elimination Challenge. 235 00:09:59,555 --> 00:10:00,861 Lord, have mercy. 236 00:10:00,861 --> 00:10:03,211 I'm gunning to win this money. 237 00:10:03,777 --> 00:10:05,126 I hope this is a good idea. 238 00:10:05,126 --> 00:10:06,693 Twenty-one! 239 00:10:11,088 --> 00:10:13,569 You know, my wife's a pastry chef, so it's like-- 240 00:10:13,569 --> 00:10:15,702 it's always pressure, always pressure. 241 00:10:15,702 --> 00:10:17,660 My wife, Sumaiya, is incredible. 242 00:10:17,660 --> 00:10:19,662 She is, hands down, one of the best 243 00:10:19,662 --> 00:10:21,229 pastry chefs in New York. 244 00:10:21,925 --> 00:10:24,145 Call me biased, but that's just facts. 245 00:10:24,145 --> 00:10:27,539 I'm gonna do a sweet and savory pâte à choux. 246 00:10:27,539 --> 00:10:28,932 I love it. 247 00:10:28,932 --> 00:10:30,673 If I do a dessert and I [bleep] it up, 248 00:10:30,673 --> 00:10:32,153 she's never gonna let me live it down. 249 00:10:32,153 --> 00:10:34,111 I just need to get it in, like, straight away. 250 00:10:34,111 --> 00:10:35,286 All right. 251 00:10:37,941 --> 00:10:39,595 Do you have more basil, by any chance? 252 00:10:39,595 --> 00:10:41,249 - Do you want it here? - Yeah. 253 00:10:41,249 --> 00:10:43,904 - Anybody got any heavy cream? - Yeah. 254 00:10:43,904 --> 00:10:45,688 - Thank you. - I don't hate it. 255 00:10:45,688 --> 00:10:48,822 It's just, I can't get rid of that cream cheese flavor. 256 00:10:48,822 --> 00:10:50,475 Does anybody have dark chocolate? 257 00:10:51,041 --> 00:10:53,174 Where the is the dark chocolate? 258 00:10:55,263 --> 00:10:56,656 Dark chocolate? 259 00:10:58,701 --> 00:11:00,094 Oh, there we go. 260 00:11:00,094 --> 00:11:02,009 - Can I? - Yeah, yeah, of course. 261 00:11:02,487 --> 00:11:04,620 I'm sitting here----ing asking for it forever. 262 00:11:04,620 --> 00:11:06,230 Laura's a competitor. 263 00:11:06,230 --> 00:11:08,319 It's not that I think that Laura's inconsiderate, 264 00:11:08,319 --> 00:11:10,887 I think sometimes she just-- she's in her own little world. 265 00:11:10,887 --> 00:11:13,324 ♪ You're my best friend 266 00:11:15,544 --> 00:11:18,286 - 17 minutes, Chefs. - Somebody has caramel here? 267 00:11:18,286 --> 00:11:20,027 I do. Let it go. Just let it go. 268 00:11:20,027 --> 00:11:21,637 - Thank you. - Yes, Chef. 269 00:11:21,637 --> 00:11:23,378 I would be lying if I said I wasn't a little 270 00:11:23,378 --> 00:11:25,249 annoyed that I have to do a dessert 271 00:11:25,249 --> 00:11:27,121 for my first Top Chef Quickfire again, 272 00:11:27,121 --> 00:11:29,776 after I served a cheesecake with a really bad crust. 273 00:11:29,776 --> 00:11:31,865 The bottom crust is just so bad. 274 00:11:32,692 --> 00:11:34,737 It looks like it was made in less than five minutes. 275 00:11:34,737 --> 00:11:36,739 I will never, ever forgive myself for that. 276 00:11:36,739 --> 00:11:38,654 Hot, very hot. Hot sugar. 277 00:11:38,654 --> 00:11:41,222 Come on. Corn cakes. 278 00:11:41,222 --> 00:11:43,354 - Twelve minutes! - Taste it. 279 00:11:45,661 --> 00:11:46,880 Mmm, that's good. 280 00:11:47,837 --> 00:11:49,360 - Whoa! - Super hot. 281 00:11:50,622 --> 00:11:51,928 - Really? - No. 282 00:11:52,842 --> 00:11:55,323 Hopefully they like savory desserts. 283 00:11:55,323 --> 00:11:58,674 - You doing okay, Manny? - Oh, they're a little soft. 284 00:11:58,674 --> 00:12:00,981 - Make it work. - Yeah, make it work. 285 00:12:00,981 --> 00:12:02,504 This may be the fastest I've ever made 286 00:12:02,504 --> 00:12:04,027 ing churros in my life. 287 00:12:05,202 --> 00:12:07,378 Chefs, you have five minutes. 288 00:12:08,728 --> 00:12:10,512 That's good. 289 00:12:10,991 --> 00:12:12,427 The cream puff dough is cooked, 290 00:12:12,427 --> 00:12:14,168 but you can tell it needs more time. 291 00:12:14,168 --> 00:12:15,560 Ah, but it tastes good. 292 00:12:15,560 --> 00:12:16,997 It's----ing melting now. 293 00:12:16,997 --> 00:12:18,825 I plated too soon. This is not good. 294 00:12:18,825 --> 00:12:20,870 There's nothing I can do at this point. 295 00:12:23,220 --> 00:12:24,918 Chefs, you have one minute. 296 00:12:29,574 --> 00:12:31,359 That's cute. 297 00:12:31,359 --> 00:12:33,056 Two, one. 298 00:12:33,578 --> 00:12:35,798 Utensils down. Hands up. 299 00:12:35,798 --> 00:12:37,408 - There's never enough time. - Yeah. 300 00:12:41,108 --> 00:12:43,066 Kaleena, come on up. 301 00:12:43,066 --> 00:12:44,807 - Here, Chefs. Thank you. - Thank you. 302 00:12:44,807 --> 00:12:46,461 Tell us about your dairy-based dessert. 303 00:12:46,461 --> 00:12:49,159 I made a salted caramel and rum custard 304 00:12:49,159 --> 00:12:51,509 with a rum caramel on top, 305 00:12:51,509 --> 00:12:54,034 and then a mascarpone and créme fraîche whip. 306 00:12:54,034 --> 00:12:55,426 Why caramel? 307 00:12:55,426 --> 00:12:57,341 I really wanted to highlight dairy, 308 00:12:57,341 --> 00:12:59,561 and I felt like caramel is one of those flavors 309 00:12:59,561 --> 00:13:02,172 that you can simply infuse into it. 310 00:13:02,956 --> 00:13:04,174 Thank you. 311 00:13:04,174 --> 00:13:05,915 I have a fried churro 312 00:13:05,915 --> 00:13:08,178 with orange blossom and lemon whipped cream, 313 00:13:08,178 --> 00:13:09,701 with a strawberry compote. 314 00:13:09,701 --> 00:13:11,660 Are you happy with how it came out? 315 00:13:11,660 --> 00:13:13,705 I think I put the cream a little bit too soon. 316 00:13:14,054 --> 00:13:15,185 Amanda. 317 00:13:15,707 --> 00:13:17,144 Um, it's a little melty, but... 318 00:13:17,709 --> 00:13:20,887 Today I made for you a cheddar biscuit shortcake, 319 00:13:20,887 --> 00:13:22,671 inspired by Bananas Foster. 320 00:13:22,671 --> 00:13:26,153 I made a banana pastry cream, and also a vanilla Chantilly. 321 00:13:26,153 --> 00:13:27,981 Cheddar cheese and banana? 322 00:13:27,981 --> 00:13:29,983 Yeah, I thought it would be fun. 323 00:13:30,766 --> 00:13:32,028 Thank you. 324 00:13:32,463 --> 00:13:34,378 I did a take on shrikhand, 325 00:13:34,378 --> 00:13:36,163 which is a traditional frozen yogurt, 326 00:13:36,163 --> 00:13:37,773 kulfi-based dish in India. 327 00:13:37,773 --> 00:13:41,255 I did the frozen custard base with some saffron. 328 00:13:42,386 --> 00:13:44,171 Soo, what did you make? 329 00:13:44,171 --> 00:13:45,737 A play on a PB&J. 330 00:13:45,737 --> 00:13:48,915 On the very bottom I made a puree with brioche, 331 00:13:48,915 --> 00:13:51,308 some brioche liquid nitrogen shards, 332 00:13:51,308 --> 00:13:53,354 peanut brittle, and blueberry jam 333 00:13:53,354 --> 00:13:55,225 flavored with pasilla pepper. 334 00:13:55,704 --> 00:13:56,879 Hmm. 335 00:13:56,879 --> 00:13:58,228 - Hello. - Thank you. 336 00:13:58,228 --> 00:13:59,882 Today I made a play 337 00:13:59,882 --> 00:14:01,623 on strawberry shortcake, 338 00:14:01,623 --> 00:14:04,191 but it's a corn cake stuffed with mascarpone cheese, 339 00:14:04,191 --> 00:14:06,454 and then I topped it with a little bit of basil cream. 340 00:14:06,454 --> 00:14:09,631 First person to make cake in 45 minutes. 341 00:14:09,631 --> 00:14:11,024 Swing for the fences. 342 00:14:11,415 --> 00:14:12,590 Laura. 343 00:14:12,590 --> 00:14:14,549 - Hello. - Hello, thank you. 344 00:14:14,549 --> 00:14:16,377 I made a chocolate muhallebi. 345 00:14:16,377 --> 00:14:18,901 It's a custard with espresso whip cream, 346 00:14:18,901 --> 00:14:21,991 some butter crumble, the sauce is a butter caramel. 347 00:14:22,426 --> 00:14:24,602 - Hmm. - Thank you. 348 00:14:25,647 --> 00:14:27,518 It's just a black sesame cream puff 349 00:14:27,518 --> 00:14:30,434 with a little black sesame pastry cream on the bottom. 350 00:14:30,434 --> 00:14:32,219 Are you happy with how it turned out? 351 00:14:32,219 --> 00:14:35,352 Um, yeah, I think-- Yeah. I'm happy with it. Yes. 352 00:14:37,137 --> 00:14:38,529 I made a floating island. 353 00:14:38,921 --> 00:14:41,402 I wanted the créme anglaise to be the star. 354 00:14:41,402 --> 00:14:43,273 Underneath the meringue, fresh apple, 355 00:14:43,273 --> 00:14:45,885 and then sautéed apple, with a sweet cranberry vinegar. 356 00:14:45,885 --> 00:14:47,582 Hmm. 357 00:14:47,582 --> 00:14:49,584 Just, like, crack it with the bottom of the spoon, 358 00:14:49,584 --> 00:14:50,802 you know what I mean? 359 00:14:50,802 --> 00:14:51,934 We have on the bottom 360 00:14:51,934 --> 00:14:53,588 a buttery shortbread cookie, 361 00:14:53,588 --> 00:14:55,198 strawberry and basil jam, 362 00:14:55,198 --> 00:14:56,808 with cream cheese vanilla Chantilly, 363 00:14:56,808 --> 00:15:00,421 and on the top a tuile, with layering of butter. 364 00:15:00,421 --> 00:15:03,032 Dairy on dairy. 365 00:15:03,032 --> 00:15:04,642 Exactly. Dairy, dairy, dairy. 366 00:15:05,121 --> 00:15:06,427 Thank you. 367 00:15:06,427 --> 00:15:08,211 I made a dark chocolate pudding 368 00:15:08,211 --> 00:15:11,301 with macerated plums, basil, and some fried baguette. 369 00:15:11,301 --> 00:15:13,086 What's in the pudding? 370 00:15:13,086 --> 00:15:15,044 Cream cheese, brown sugar, vanilla, 371 00:15:15,044 --> 00:15:16,698 dark chocolate, and milk chocolate. 372 00:15:19,657 --> 00:15:22,051 I want to say, 45 minutes to make 373 00:15:22,051 --> 00:15:23,966 a dairy-based dessert 374 00:15:23,966 --> 00:15:25,968 on the fly, very impressive. 375 00:15:25,968 --> 00:15:27,361 But there were a few chefs 376 00:15:27,361 --> 00:15:29,754 that were a little bit less successful. 377 00:15:33,715 --> 00:15:36,587 Manny, I got so excited when you made a churro. 378 00:15:36,587 --> 00:15:40,156 Yours was tasty, but had so much moisture 379 00:15:40,156 --> 00:15:42,463 that the crunch of that churro was lost. 380 00:15:42,463 --> 00:15:44,030 - Thank you. - And who else 381 00:15:44,030 --> 00:15:45,770 had one of our least favorites? 382 00:15:46,858 --> 00:15:48,164 Dan. 383 00:15:48,556 --> 00:15:50,514 Everything just is kind of like that... 384 00:15:50,514 --> 00:15:52,560 ...mouthy peanut butter texture 385 00:15:52,560 --> 00:15:54,997 and you just needed something in there to help lighten it up. 386 00:15:54,997 --> 00:15:56,520 Heard. 387 00:15:58,566 --> 00:16:02,048 Danny, a cream puff should be crunchy, 388 00:16:02,048 --> 00:16:03,788 then eggy, nearly hollow in the center, 389 00:16:03,788 --> 00:16:06,400 and yours just needed more time in the oven. 390 00:16:06,400 --> 00:16:08,837 My wife is going to lay into me for sure. 391 00:16:09,446 --> 00:16:12,580 Who had some of our favorite dairy-based desserts? 392 00:16:14,190 --> 00:16:15,452 Kaleena. 393 00:16:15,452 --> 00:16:17,280 I thought your caramel custard 394 00:16:17,280 --> 00:16:19,369 was really smart and savvy. 395 00:16:20,457 --> 00:16:22,894 Michelle, the elements that you brought in 396 00:16:22,894 --> 00:16:26,507 helped contextualize dairy in a really beautiful way. 397 00:16:26,507 --> 00:16:28,552 And we had one more favorite. 398 00:16:29,423 --> 00:16:31,947 Amanda. The cheddar biscuit. 399 00:16:31,947 --> 00:16:34,819 You brought dairy in a variety of different approaches. 400 00:16:34,819 --> 00:16:37,648 Yeah, that cheddar was this perfect salt balance you needed. 401 00:16:37,648 --> 00:16:39,650 - Thank you so much. - All right, Christina, 402 00:16:39,650 --> 00:16:42,479 whose dish was the cream of the crop? 403 00:16:42,479 --> 00:16:44,873 The chef who gave us the best dessert today 404 00:16:44,873 --> 00:16:47,789 utilized dairy in a really thoughtful way. 405 00:16:47,789 --> 00:16:49,399 And the winner is... 406 00:16:52,359 --> 00:16:54,274 Michelle. 407 00:16:54,274 --> 00:16:57,277 Congratulations. 408 00:16:58,756 --> 00:17:00,019 Oh, my gosh. 409 00:17:00,019 --> 00:17:02,978 Michelle, you just won $7,500. 410 00:17:02,978 --> 00:17:05,894 This is my first Quickfire win, I'm so happy. 411 00:17:05,894 --> 00:17:09,202 I've trusted my gut and I'm going to ride this wave. 412 00:17:09,202 --> 00:17:10,725 Well done. 413 00:17:10,725 --> 00:17:12,944 And most importantly, good luck. 414 00:17:12,944 --> 00:17:14,642 Thank you, Chef. 415 00:17:17,079 --> 00:17:19,038 It's time to say hello 416 00:17:19,038 --> 00:17:21,257 to your next guest judge. 417 00:17:21,257 --> 00:17:25,392 He's a chef, restaurateur, and actor. 418 00:17:26,262 --> 00:17:27,785 Please welcome... 419 00:17:28,699 --> 00:17:30,571 Matty Matheson. 420 00:17:30,571 --> 00:17:33,400 Oh, my God. 421 00:17:34,140 --> 00:17:35,924 - How you doing? - Oh, my gosh! 422 00:17:35,924 --> 00:17:37,969 We just keep coming in with the heavy hitters. 423 00:17:37,969 --> 00:17:39,841 I'm a huge Matty Matheson fan. 424 00:17:39,841 --> 00:17:42,365 I watch all of his videos on YouTube. 425 00:17:42,365 --> 00:17:44,976 I have his book. I love The Bear as well. 426 00:17:44,976 --> 00:17:46,413 Good to be here. Thank you. 427 00:17:46,804 --> 00:17:49,459 His character in the show is who he is in real life. 428 00:17:49,459 --> 00:17:51,635 The world is turning around us right now, 429 00:17:51,635 --> 00:17:54,508 and the speed is getting faster, you know? 430 00:17:54,508 --> 00:17:56,510 And he makes damn good food. 431 00:17:56,510 --> 00:17:58,294 This is the best day of my life. 432 00:17:58,294 --> 00:18:00,557 All right, Chefs, it's time to let loose, 433 00:18:00,557 --> 00:18:02,646 and embrace chaos cuisine. 434 00:18:07,869 --> 00:18:10,524 - Life is wild, right? - Of course. 435 00:18:10,524 --> 00:18:12,482 How crazy can it get? 436 00:18:12,482 --> 00:18:15,833 Chaos is an amalgamation of "Where did you come from? 437 00:18:15,833 --> 00:18:17,922 What have you learned? Where are you going? 438 00:18:17,922 --> 00:18:19,359 What's your culinary voice?" 439 00:18:19,359 --> 00:18:21,535 Chaos is every single day. 440 00:18:21,535 --> 00:18:25,278 My mind is just absolute chaos. 441 00:18:25,278 --> 00:18:27,454 I want you to do whatever you feel. 442 00:18:27,454 --> 00:18:29,804 Dream the biggest dream. 443 00:18:31,458 --> 00:18:33,590 I want you to take something, 444 00:18:33,590 --> 00:18:35,810 create it, destroy it, build it up again, 445 00:18:35,810 --> 00:18:38,073 throw it on the floor, throw it up into the ceiling, 446 00:18:38,073 --> 00:18:42,077 grab things, use techniques you've never used before. 447 00:18:42,817 --> 00:18:45,167 - Okay. - I mean, I'm already confused. 448 00:18:45,167 --> 00:18:46,516 I'm so confused. 449 00:18:46,516 --> 00:18:47,909 It's like staring into the sun. 450 00:18:47,909 --> 00:18:49,345 We're going to clarify all of it. 451 00:18:49,737 --> 00:18:51,478 For your Elimination Challenge, 452 00:18:51,478 --> 00:18:53,567 we want to see dishes that break the mold 453 00:18:53,567 --> 00:18:55,177 of culinary convention. 454 00:18:55,177 --> 00:18:57,527 All right, I need to know how everyone's feeling. 455 00:18:57,527 --> 00:18:59,181 Trying to wrap my head around it, yeah. 456 00:18:59,181 --> 00:19:00,574 Yeah. Amanda? 457 00:19:00,574 --> 00:19:02,706 I feel like this is my wheelhouse. 458 00:19:02,706 --> 00:19:04,534 Okay. 459 00:19:04,534 --> 00:19:06,057 I definitely think it's cooking without borders 460 00:19:06,057 --> 00:19:09,670 or limitations to marry cuisine styles together 461 00:19:09,670 --> 00:19:11,672 and just kind of bringing it all to the plate. 462 00:19:11,672 --> 00:19:13,674 I should have just said that at the beginning. 463 00:19:13,674 --> 00:19:16,764 I'll come cook. We switch. 464 00:19:17,286 --> 00:19:19,636 To make sure that you all have fun with this challenge, 465 00:19:19,636 --> 00:19:22,161 you'll each have 20 minutes 466 00:19:22,161 --> 00:19:23,510 and $150 to shop 467 00:19:23,510 --> 00:19:26,208 at a specialty shop of your choosing. 468 00:19:26,208 --> 00:19:27,862 - Oh. - Of our choosing? 469 00:19:27,862 --> 00:19:30,125 Tomorrow, you'll be cooking right here 470 00:19:30,125 --> 00:19:31,779 in the Top Chef kitchen, 471 00:19:31,779 --> 00:19:34,782 so you'll have access to the entire Top Chef pantry. 472 00:19:35,261 --> 00:19:37,219 Good luck and happy shopping. 473 00:19:37,219 --> 00:19:38,916 Thank you. 474 00:19:39,787 --> 00:19:41,528 Bring the chaos. 475 00:19:42,572 --> 00:19:44,226 What the heck am I gonna do? 476 00:19:47,621 --> 00:19:49,275 Go, go, go, go. 477 00:19:50,928 --> 00:19:53,583 Amanda is the Queen Mother of chaos cooking here. 478 00:19:54,062 --> 00:19:55,716 When you explained it, I was like, 479 00:19:55,716 --> 00:19:57,587 "Oh, okay. Thank you for the clarity." 480 00:19:58,284 --> 00:20:00,111 My favorite vegetable to work with is eggplant. 481 00:20:00,111 --> 00:20:01,722 And then I think of crab. 482 00:20:01,722 --> 00:20:03,332 That's not what I was expecting. 483 00:20:03,332 --> 00:20:04,899 I like to take risks with food 484 00:20:04,899 --> 00:20:08,511 and it has so far paid off in the competition. 485 00:20:08,511 --> 00:20:10,470 Mustard is, like, my number one favorite condiment 486 00:20:10,470 --> 00:20:12,994 of all time, but I had never had it in dessert. 487 00:20:12,994 --> 00:20:15,562 The winning chef highlighted their cherries 488 00:20:15,562 --> 00:20:18,217 and their mystery ingredient perfectly. 489 00:20:18,217 --> 00:20:19,261 Rasika. 490 00:20:21,220 --> 00:20:22,569 Two in a row? 491 00:20:22,569 --> 00:20:24,484 I want to show how out of the box, 492 00:20:24,484 --> 00:20:26,573 you know, this 25-year-old can be. 493 00:20:26,573 --> 00:20:28,401 Definitely going to be chaotic on the plate. 494 00:20:32,970 --> 00:20:34,450 I love this place. 495 00:20:35,712 --> 00:20:37,584 Just gotta get all my stuff. 496 00:20:37,584 --> 00:20:39,412 I am really excited to shop at Mo's. 497 00:20:39,412 --> 00:20:40,935 We go shopping for the restaurant at Mo's, 498 00:20:40,935 --> 00:20:42,415 like, three times a week. 499 00:20:42,415 --> 00:20:44,330 Oh, my favorite thing in the world, 500 00:20:44,330 --> 00:20:45,766 some Ajinomoto. 501 00:20:45,766 --> 00:20:47,507 The wheels are turning towards this idea 502 00:20:47,507 --> 00:20:48,899 of an okonomiyaki funnel cake. 503 00:20:48,899 --> 00:20:51,815 Okonomiyaki is a Japanese pancake 504 00:20:51,815 --> 00:20:53,861 made with whatever you want. 505 00:20:54,383 --> 00:20:57,125 - Woo! - Anyone see yuzu kosho? 506 00:20:57,125 --> 00:20:59,910 - Lemongrass? - Has anyone seen inari? 507 00:20:59,910 --> 00:21:01,869 Chef, do you know if they have corn syrup here. 508 00:21:01,869 --> 00:21:03,740 Yes, they do, somewhere. 509 00:21:03,740 --> 00:21:06,047 There's no labels anywhere. 510 00:21:06,482 --> 00:21:09,180 I am doing a sweet and savory situation. 511 00:21:09,180 --> 00:21:11,400 Supposed to be savory, but it's going to be a dessert. 512 00:21:11,400 --> 00:21:14,316 Chaotic cuisine, to me, means that you're not necessarily 513 00:21:14,316 --> 00:21:15,970 playing by any old-school rules. 514 00:21:15,970 --> 00:21:19,452 I'm leaning into, uh, memory here. 515 00:21:19,452 --> 00:21:22,237 I made a dessert that had mustard greens on it 516 00:21:22,237 --> 00:21:25,109 for no particular reason, it didn't really make sense. 517 00:21:25,109 --> 00:21:26,459 So we'll try again. 518 00:21:26,459 --> 00:21:29,070 I want to prove that I've learned a lot. 519 00:21:29,070 --> 00:21:30,637 16 minutes, guys! 520 00:21:33,466 --> 00:21:35,468 There's some cool stuff here. 521 00:21:35,468 --> 00:21:37,470 I'm actually learning about a lot of these, 522 00:21:37,470 --> 00:21:40,603 uh, African spices, so I'm getting a bunch 523 00:21:40,603 --> 00:21:42,388 and I'm going to play around with them. 524 00:21:42,388 --> 00:21:45,260 Cocoa butter. Cocoa butter? 525 00:21:45,260 --> 00:21:47,393 Yeah, that's what it is. Yeah? 526 00:21:47,393 --> 00:21:48,524 This is food, right? 527 00:21:49,873 --> 00:21:51,440 Oh, it's for the hair? No, that's not the one. 528 00:21:51,440 --> 00:21:53,573 This guy. 529 00:21:54,095 --> 00:21:55,444 Thank you. 530 00:21:58,708 --> 00:22:00,797 We should come to this store more often, y'all. 531 00:22:00,797 --> 00:22:03,017 Can you show me what a pound of chorizo looks like? 532 00:22:03,017 --> 00:22:05,019 I go to the Latin market 533 00:22:05,019 --> 00:22:08,718 because I'm going to do flavors of a burrito. 534 00:22:08,718 --> 00:22:10,677 It was one of my favorite dishes 535 00:22:10,677 --> 00:22:12,331 that my mom used to make growing up. 536 00:22:12,331 --> 00:22:14,594 I always loved when she'd do a taco or burrito night. 537 00:22:14,594 --> 00:22:16,117 I was born in South Korea, 538 00:22:16,117 --> 00:22:18,859 but at four months, I was adopted. 539 00:22:18,859 --> 00:22:21,514 I grew up on American food. 540 00:22:21,514 --> 00:22:22,950 Ancho. 541 00:22:22,950 --> 00:22:26,214 The idea is that it's fillings of a burrito 542 00:22:26,214 --> 00:22:28,390 rolled into a stuffed pasta. 543 00:22:28,390 --> 00:22:29,913 I got some dried chilies. 544 00:22:29,913 --> 00:22:32,394 Hopefully, this is chaos cuisine? 545 00:22:32,394 --> 00:22:33,787 Five minutes, Manny. 546 00:22:36,529 --> 00:22:37,791 Wow. 547 00:22:38,269 --> 00:22:39,358 That's amazing. 548 00:22:39,880 --> 00:22:41,534 Did you find everything you needed? 549 00:22:41,534 --> 00:22:42,752 I did. 550 00:22:42,752 --> 00:22:44,232 I changed my dish 551 00:22:44,232 --> 00:22:46,800 on the way here, so that was fun. 552 00:22:46,800 --> 00:22:48,192 I honestly have no idea 553 00:22:48,192 --> 00:22:49,759 what I'm going to do with my dish yet. 554 00:22:50,456 --> 00:22:53,241 In Last Chance Kitchen, I didn't have time to pivot. 555 00:22:53,241 --> 00:22:55,243 I didn't have time to change my mind. 556 00:22:55,243 --> 00:22:56,810 Oh, wait, no. 557 00:22:56,810 --> 00:22:58,725 Two minutes, guys. 25 seconds. 558 00:22:58,725 --> 00:23:00,422 Oh, I need the expert. 559 00:23:00,422 --> 00:23:02,250 I feel like a deer in headlights 560 00:23:02,250 --> 00:23:04,078 where I'm just trying to buy ingredients 561 00:23:04,078 --> 00:23:05,253 that would make sense. 562 00:23:05,253 --> 00:23:07,864 Always scared. Never not scared. 563 00:23:08,299 --> 00:23:09,518 Thank you so much. 564 00:23:17,570 --> 00:23:18,875 - Oh, my gosh. - This is chaos. 565 00:23:18,875 --> 00:23:20,355 Chaos, chaos, chaos! 566 00:23:20,355 --> 00:23:23,097 Is everyone ready for some chaos or what? 567 00:23:23,097 --> 00:23:25,665 Let's go! 568 00:23:28,145 --> 00:23:30,409 - Sorry. - Chaos, baby. 569 00:23:33,455 --> 00:23:34,717 I'm dehydrating. 570 00:23:35,370 --> 00:23:36,589 Some beautiful shrimp. 571 00:23:36,980 --> 00:23:39,026 So, Michelle, I have the rice going right now. 572 00:23:39,026 --> 00:23:41,550 That's going to be the base, so that's going to be the tahdig. 573 00:23:41,550 --> 00:23:42,856 I need to make a crab salad. 574 00:23:42,856 --> 00:23:44,510 What are you up to right now? 575 00:23:44,510 --> 00:23:46,773 Oh, just getting my mise en place 576 00:23:46,773 --> 00:23:48,339 ready to go for tomorrow. 577 00:23:48,339 --> 00:23:49,906 I am doing 578 00:23:49,906 --> 00:23:53,170 a Vietnamese shrimp and pork arayes. 579 00:23:53,649 --> 00:23:57,044 I have never heard of chaos cuisine. 580 00:23:57,044 --> 00:23:59,394 It seems like anything goes. 581 00:23:59,394 --> 00:24:03,877 I'm thinking that this cross between cultures is chaotic. 582 00:24:03,877 --> 00:24:05,966 I'm excited, these flavors should be really good. 583 00:24:05,966 --> 00:24:07,968 With such broad parameters, 584 00:24:07,968 --> 00:24:10,013 it just means more room for error. 585 00:24:10,013 --> 00:24:11,362 Oh, Lord. 586 00:24:11,362 --> 00:24:12,755 One hour 20, guys. 587 00:24:12,755 --> 00:24:13,887 One 20. 588 00:24:13,887 --> 00:24:15,497 Coming around. 589 00:24:15,497 --> 00:24:16,890 Peeling my potatoes. 590 00:24:16,890 --> 00:24:19,196 I'm doing a potato tarragon raspberry. 591 00:24:19,196 --> 00:24:21,416 The plate's going to look like a massive, big atom, 592 00:24:21,416 --> 00:24:23,374 and when you're going to break it, that's the chaos. 593 00:24:23,374 --> 00:24:25,420 That sounds weird, bro, I'm just going to say it. 594 00:24:26,029 --> 00:24:27,727 Dan, are you a chaotic person? 595 00:24:27,727 --> 00:24:29,511 I feel like I'm more chaotic neutral 596 00:24:29,511 --> 00:24:31,426 than straight, just, chaotic. 597 00:24:31,426 --> 00:24:33,472 I definitely think I'm chaotic neutral. 598 00:24:33,472 --> 00:24:37,650 My plan for this dish is to make a black garlic pappardelle 599 00:24:37,650 --> 00:24:40,522 with a cumin lamb ragu and XO sauce. 600 00:24:40,522 --> 00:24:44,657 Chaos cuisine is the brand that has been put on my kind of food. 601 00:24:44,657 --> 00:24:46,920 It's modern fusion at its core. 602 00:24:46,920 --> 00:24:49,226 I'm working on my pasta dough. 603 00:24:49,226 --> 00:24:50,532 I don't want to change the hydration 604 00:24:50,532 --> 00:24:51,925 of the dough at all, 605 00:24:51,925 --> 00:24:53,143 so I'm actually going to be blending 606 00:24:53,143 --> 00:24:55,015 the black garlic with my eggs. 607 00:24:55,015 --> 00:24:56,582 Dan, how's that immunity feeling right about now? 608 00:24:56,582 --> 00:24:59,498 I kind of forgot about it, so now it feels great. 609 00:24:59,889 --> 00:25:01,412 I've got to make my funnel cake batter. 610 00:25:01,412 --> 00:25:04,198 I'm going to get my seafood salad together. 611 00:25:04,198 --> 00:25:06,635 Then I'm also going to need to cook bacon. 612 00:25:06,635 --> 00:25:08,419 This is an absolute chaos dish. 613 00:25:08,419 --> 00:25:11,466 It's going to have bacon and seafood and cabbage 614 00:25:11,466 --> 00:25:14,121 and chili oil and crispy sh--. 615 00:25:14,121 --> 00:25:15,992 It has potential just to be a total mess. 616 00:25:18,038 --> 00:25:19,387 Hot. 617 00:25:19,387 --> 00:25:20,954 Picking some hot-ass clams, you know? 618 00:25:20,954 --> 00:25:22,825 We've got one hour, Chef. 619 00:25:22,825 --> 00:25:24,174 Heard it. 620 00:25:25,001 --> 00:25:26,916 I'm going to cook that down a little bit. 621 00:25:27,874 --> 00:25:29,745 We're laying out some of the cabbage. 622 00:25:30,137 --> 00:25:31,573 Definitely getting there. 623 00:25:31,573 --> 00:25:33,009 Chef? 624 00:25:33,575 --> 00:25:34,750 Hey, Chefs. How you doing? 625 00:25:34,750 --> 00:25:36,273 What up, y'all? 626 00:25:36,273 --> 00:25:38,449 Oh my goodness. Hello, Chefs. 627 00:25:38,449 --> 00:25:40,408 How does it feel, your first challenge? 628 00:25:40,408 --> 00:25:42,802 Thankfully, these group of guys are very helpful. 629 00:25:42,802 --> 00:25:44,586 Hopefully they're not sabotaging you. 630 00:25:46,283 --> 00:25:47,807 I didn't even think about that. 631 00:25:47,807 --> 00:25:49,330 What are you making? 632 00:25:49,330 --> 00:25:51,332 - General Soo's chicken. - General Soo's chicken? 633 00:25:51,332 --> 00:25:53,508 General Soo's chicken. Yes, sir. 634 00:25:53,508 --> 00:25:56,250 I have a better idea of what I want to do as my dish, 635 00:25:56,250 --> 00:25:59,035 but it's still not in concrete form yet. 636 00:25:59,035 --> 00:26:00,602 We're going to jazz it up 637 00:26:00,602 --> 00:26:02,343 and make two different sauces for you guys. 638 00:26:02,343 --> 00:26:04,432 Sounds good. 639 00:26:06,216 --> 00:26:09,219 - What do you have here? - I'm going chou farci. 640 00:26:09,219 --> 00:26:11,439 - There you go. - We're taking it into Japan. 641 00:26:11,439 --> 00:26:13,267 I'm going to do a scallop soufflé, 642 00:26:13,267 --> 00:26:15,008 - basically, on the inside. - Got it. 643 00:26:15,008 --> 00:26:16,705 - That's a scallop mousse? - That's a scallop 644 00:26:16,705 --> 00:26:18,664 with some layers of cabbage 645 00:26:18,664 --> 00:26:20,361 and wakame seaweed. 646 00:26:20,361 --> 00:26:21,928 The mousse is going in and you're steaming it? 647 00:26:21,928 --> 00:26:23,538 I'm going to steam it, yeah. 648 00:26:23,538 --> 00:26:25,671 I wanted to take something super, super traditional 649 00:26:25,671 --> 00:26:27,368 and really flip it on its head. 650 00:26:27,368 --> 00:26:29,413 - All right. Yeah. - Good foundation. 651 00:26:30,980 --> 00:26:32,460 - Rasika. - Hi, Chef. 652 00:26:32,460 --> 00:26:35,463 I haven't seen eggplant and crab paired before, 653 00:26:35,463 --> 00:26:37,204 so I think that's definitely chaotic. 654 00:26:37,204 --> 00:26:39,206 I'm going to make a filling with the crab 655 00:26:39,206 --> 00:26:41,077 and then I'm going to fill it in the eggplant skin. 656 00:26:41,077 --> 00:26:42,949 Okay, how are you putting the crab in there? 657 00:26:42,949 --> 00:26:44,559 I'm just going to shred it up 658 00:26:44,559 --> 00:26:46,300 and mix it with some créme fraîche, mirache, 659 00:26:46,300 --> 00:26:47,736 and a little bit of preserved lemon. 660 00:26:47,736 --> 00:26:49,216 And then you'll slice it? 661 00:26:49,216 --> 00:26:51,218 I'm going to steam it so that it sticks. 662 00:26:51,218 --> 00:26:53,699 And then I'm going to give it a light sear on the plancha. 663 00:26:53,699 --> 00:26:55,178 I'm excited, I love king crab, 664 00:26:55,178 --> 00:26:56,832 - I love eggplant. - I love king crab. 665 00:26:56,832 --> 00:26:58,442 - Thank you so much. - Thank you. 666 00:26:58,921 --> 00:27:00,401 Working my dough. 667 00:27:02,882 --> 00:27:04,231 So, what do we have? 668 00:27:04,231 --> 00:27:06,276 Um, this is preserved mustard stem. 669 00:27:06,276 --> 00:27:07,887 - Mustard stem? - Yeah. This one's 670 00:27:07,887 --> 00:27:09,584 a little bit personal, actually. 671 00:27:09,584 --> 00:27:12,021 Nine-ish years ago, I put my first dessert 672 00:27:12,021 --> 00:27:13,370 on a menu at a restaurant 673 00:27:13,370 --> 00:27:15,590 and you were on FaceTime with my chef 674 00:27:15,590 --> 00:27:17,418 and you made fun of me 675 00:27:17,418 --> 00:27:19,072 for putting mustard greens on the dessert. 676 00:27:19,072 --> 00:27:20,943 Do you have any recollection of this at all? 677 00:27:20,943 --> 00:27:22,336 - He doesn't know. - What chef? 678 00:27:22,336 --> 00:27:24,338 - Jennings? - Oh. 679 00:27:24,338 --> 00:27:26,253 But you were like, "Don't put sh-- that doesn't make sense," 680 00:27:26,253 --> 00:27:28,211 so I'm going to do it again and make it make sense. 681 00:27:28,211 --> 00:27:29,560 That's what I'm going to try. 682 00:27:29,952 --> 00:27:31,650 I'm really hoping that I can pull this off 683 00:27:31,650 --> 00:27:33,521 and show how I've grown here. 684 00:27:33,521 --> 00:27:35,610 Reach for the stars. I think you're reaching. 685 00:27:35,610 --> 00:27:37,786 You said it's all inside of you, so that's what I'm doing. 686 00:27:38,265 --> 00:27:39,788 Right behind you, Chef, very hot. 687 00:27:39,788 --> 00:27:41,268 Oh, Manny, what'd you do? 688 00:27:41,268 --> 00:27:42,878 No, no, no, it's on purpose, it's on purpose. 689 00:27:42,878 --> 00:27:44,271 - That's on purpose? - Deep flavor. 690 00:27:44,271 --> 00:27:46,926 I'm making a play on esquites, 691 00:27:46,926 --> 00:27:49,189 but I cook it like if it was a risotto. 692 00:27:49,189 --> 00:27:50,712 But growing up, there was this guy 693 00:27:50,712 --> 00:27:52,453 with a bicycle and a grill. 694 00:27:52,453 --> 00:27:54,629 When you approached the guy, you could smell the corn husk 695 00:27:54,629 --> 00:27:56,544 being burned as he was grilling the corn. 696 00:27:56,544 --> 00:27:58,285 So with the fattiness of the crema 697 00:27:58,285 --> 00:28:00,635 and, like, the bitterness of the tortillas, 698 00:28:00,635 --> 00:28:01,941 that'll kind of level out? 699 00:28:01,941 --> 00:28:03,638 Yeah, so I love this dish. 700 00:28:03,638 --> 00:28:05,901 I was hoping for the opportunity to make it in Top Chef. 701 00:28:06,293 --> 00:28:07,860 - I love it. - Cool, looks good. 702 00:28:07,860 --> 00:28:09,165 Thanks, Chef. Thank you so much. 703 00:28:13,822 --> 00:28:15,650 This is pretty cool though, it's good to see the mash-up. 704 00:28:15,650 --> 00:28:17,913 There's a lot of energy in the kitchen right now. 705 00:28:17,913 --> 00:28:19,219 - I'm excited. - Yeah. 706 00:28:20,002 --> 00:28:21,917 Savannah's mustard dessert. 707 00:28:22,613 --> 00:28:24,877 Thing is is like, I'm probably going to say the same thing. 708 00:28:24,877 --> 00:28:26,487 - Why? - It's definitely chaos. 709 00:28:26,487 --> 00:28:28,271 If you could pull this off, it could be amazing. 710 00:28:28,271 --> 00:28:30,012 Imagine like a créme brulée but dijon? 711 00:28:30,012 --> 00:28:31,579 I'm dying over here. I don't know. 712 00:28:31,579 --> 00:28:33,755 I don't know what's happening. 713 00:28:34,147 --> 00:28:35,583 This is definitely outside the box for me. 714 00:28:35,583 --> 00:28:37,324 Danny's doing a stuffed cabbage. 715 00:28:37,324 --> 00:28:39,239 You don't want to steam that too far in advance 716 00:28:39,239 --> 00:28:41,981 - and then try to reheat it. - No. It could be gummy. 717 00:28:42,546 --> 00:28:44,984 Manny, he was burning tortillas. 718 00:28:44,984 --> 00:28:46,289 The burnt tortillas was good. 719 00:28:46,289 --> 00:28:48,422 I wasn't clear what he's doing. 720 00:28:48,422 --> 00:28:50,511 - I don't see the chaos here. - There's no chaos. 721 00:28:50,511 --> 00:28:52,905 - It's just a fond memory. - Yeah. 722 00:28:53,514 --> 00:28:56,212 Rasika. Crab stuffed in an eggplant. 723 00:28:56,212 --> 00:28:57,953 If you steam crème fraîche, what does it do? 724 00:28:57,953 --> 00:29:00,521 It falls flat. We have to trust. 725 00:29:00,521 --> 00:29:03,263 - It's going to be a trust fall. - We're trust falling hard. 726 00:29:05,526 --> 00:29:07,397 It looks pretty chaotic. See you tomorrow. 727 00:29:07,397 --> 00:29:09,617 - Bye, Chef. - Have a good night, everyone. 728 00:29:09,617 --> 00:29:12,402 - 30 minutes, Chefs. - 30 minutes. 729 00:29:14,361 --> 00:29:15,928 The rice smells amazing, Laura. 730 00:29:15,928 --> 00:29:17,233 Thank you. 731 00:29:17,843 --> 00:29:19,845 - Oh! - Oh, that's good. 732 00:29:19,845 --> 00:29:22,369 I'm happy with where the flavors are in my meat mixture. 733 00:29:22,369 --> 00:29:24,850 I'm choosing to stuff the pitas tonight, 734 00:29:24,850 --> 00:29:27,591 so it's one less thing that I have to do tomorrow. 735 00:29:28,201 --> 00:29:30,856 Savannah, how do you find chaos? 736 00:29:30,856 --> 00:29:33,641 Uh, just cook, right now. 737 00:29:33,641 --> 00:29:35,077 That's the way to find it. 738 00:29:35,077 --> 00:29:37,036 I'm doing a potato soufflé where you take 739 00:29:37,036 --> 00:29:38,733 two thin slices of potato and lay them 740 00:29:38,733 --> 00:29:41,214 on top of each other and fry it, and then 741 00:29:41,214 --> 00:29:43,782 it puffs up into a ball, and it's hollow on the inside. 742 00:29:43,782 --> 00:29:47,089 I've never done this before, so I want to test the technique 743 00:29:47,089 --> 00:29:49,048 and make sure that it puffs up the way I want. 744 00:29:49,048 --> 00:29:50,789 Oh, my God, the first one puffed. 745 00:29:50,789 --> 00:29:52,399 It's going to work. 746 00:29:52,399 --> 00:29:54,096 Yeah, girl. You're going to redeem yourself. 747 00:29:54,096 --> 00:29:55,445 I'm going to try. 748 00:29:56,620 --> 00:29:58,971 I'm working on my black garlic dough. 749 00:29:58,971 --> 00:30:00,842 It looks awesome, the texture is great. 750 00:30:00,842 --> 00:30:02,104 Still got it. 751 00:30:03,584 --> 00:30:05,586 - Five minutes. - Coming out real nice. 752 00:30:05,586 --> 00:30:07,893 You want to come take a look at them, Frenchy? 753 00:30:07,893 --> 00:30:09,285 I'm good, boo. 754 00:30:09,285 --> 00:30:10,634 You're using fish sauce there? 755 00:30:10,634 --> 00:30:12,027 Yes, Chef. 756 00:30:12,027 --> 00:30:13,289 I was going to do General Soo's chicken, 757 00:30:13,289 --> 00:30:14,464 but I think we're going to go 758 00:30:14,464 --> 00:30:15,901 with General Soo's shrimp now. 759 00:30:15,901 --> 00:30:17,946 I did get those baby shrimps, 760 00:30:17,946 --> 00:30:19,339 so I'm going to put that in the breading. 761 00:30:19,339 --> 00:30:20,775 Hell, yeah, dude. I love it. 762 00:30:20,775 --> 00:30:22,516 Definitely have a lot more work tomorrow 763 00:30:22,516 --> 00:30:25,562 than I had today, but I work well under pressure. 764 00:30:25,562 --> 00:30:27,782 Pack stuff up. Get ready for tomorrow. 765 00:30:27,782 --> 00:30:29,175 That two hours went by fast. 766 00:30:33,657 --> 00:30:35,790 Time's up. 767 00:30:35,790 --> 00:30:37,313 Let's roll. 768 00:30:48,759 --> 00:30:50,022 Chaos cuisine. 769 00:30:50,022 --> 00:30:51,371 It's incredibly confusing. 770 00:30:51,371 --> 00:30:53,025 I'm just trying to figure out 771 00:30:53,025 --> 00:30:54,722 how can I, like, fit into this puzzle? 772 00:30:55,070 --> 00:30:58,030 MATTY [echoing]: I want you to dream the biggest dream. 773 00:30:59,074 --> 00:31:02,643 I want you to take something, create it, destroy it, 774 00:31:02,643 --> 00:31:04,514 build it up again, throw it on the floor, 775 00:31:04,514 --> 00:31:06,299 throw it up into the ceiling. 776 00:31:06,299 --> 00:31:08,388 Use techniques you've never used before. 777 00:31:08,388 --> 00:31:10,912 Chaos in itself is an amalgamation 778 00:31:10,912 --> 00:31:12,566 of where did you come from? 779 00:31:12,566 --> 00:31:15,047 What have you learned? Where are you going? 780 00:31:15,047 --> 00:31:16,309 What's your culinary voice? 781 00:31:16,309 --> 00:31:17,919 How do you bring that out? 782 00:31:17,919 --> 00:31:19,573 That's chaos. 783 00:31:25,274 --> 00:31:26,754 How you guys feeling this morning? 784 00:31:26,754 --> 00:31:28,103 Feeling great. 785 00:31:28,103 --> 00:31:29,888 The new guy was like, 786 00:31:29,888 --> 00:31:31,237 he couldn't get any sleep. 787 00:31:31,237 --> 00:31:33,195 Yeah, welcome to the club, bro. 788 00:31:33,195 --> 00:31:34,675 That's what I said, "Oh, welcome." 789 00:31:47,296 --> 00:31:48,645 All right. 790 00:31:49,255 --> 00:31:51,431 - Let's do this. - Go, Chefs, go! 791 00:31:52,562 --> 00:31:54,956 Turning the bottom right oven to 200. 792 00:31:54,956 --> 00:31:56,392 Get some water going. 793 00:31:56,958 --> 00:31:58,873 Oh! Bonjour, mademoiselle. 794 00:31:58,873 --> 00:32:00,353 Bonjour, bonjour. 795 00:32:00,353 --> 00:32:02,833 - How's everything going? - So far, so good. 796 00:32:02,833 --> 00:32:04,705 I'm almost done with my garnishes. 797 00:32:04,705 --> 00:32:06,968 I'm just going to start working on finishing my sauces. 798 00:32:06,968 --> 00:32:10,929 Laura, how excited are you to cook your own food today? 799 00:32:10,929 --> 00:32:12,104 Very excited. 800 00:32:12,104 --> 00:32:13,235 My thing has always been, like, 801 00:32:13,235 --> 00:32:14,889 cooking without borders. 802 00:32:17,239 --> 00:32:18,937 This dish, I serve it at my restaurant. 803 00:32:18,937 --> 00:32:21,678 People love it and I call it California tahdig. 804 00:32:21,678 --> 00:32:24,333 You know, being Mexican and cooking Middle Eastern, 805 00:32:24,333 --> 00:32:26,814 Asian, that's the chaos for me. 806 00:32:26,814 --> 00:32:27,902 It is working. 807 00:32:29,077 --> 00:32:31,688 All right, you son of a gun. 808 00:32:31,688 --> 00:32:33,212 - How you doing? - Good. 809 00:32:33,212 --> 00:32:35,954 I'm wrapping my eggplant with crab in it. 810 00:32:35,954 --> 00:32:39,000 I was going to sear the crab and eggplant roulade, 811 00:32:39,000 --> 00:32:42,482 but instead I'm going to put it in the sous vide bath 812 00:32:42,482 --> 00:32:45,224 so it's perfectly cooked and it looks good. 813 00:32:45,224 --> 00:32:47,182 Anyone using the sous vide bath? 814 00:32:47,182 --> 00:32:49,228 Char-grilling these. 815 00:32:49,706 --> 00:32:52,361 Meat stuffed pitas can turn out dry, 816 00:32:52,361 --> 00:32:54,407 and so I need to make sure that my meat mixture 817 00:32:54,407 --> 00:32:56,844 is cooked nicely, and that it's nice and moist 818 00:32:56,844 --> 00:32:58,411 when it arrives to the judges. 819 00:33:03,503 --> 00:33:05,070 This is just the perfect amount of chaos 820 00:33:05,070 --> 00:33:06,332 I like in my life. 821 00:33:06,332 --> 00:33:08,029 This dish is chaos cuisine, 822 00:33:08,029 --> 00:33:10,205 maybe not to everyone, but it's chaos cuisine to me. 823 00:33:10,205 --> 00:33:13,643 The chou farci, it's incredibly rustic and hearty, 824 00:33:13,643 --> 00:33:15,863 but I'm using Japanese techniques, 825 00:33:15,863 --> 00:33:18,300 really subtle, delicate flavors. 826 00:33:18,300 --> 00:33:20,041 That's good. The texture is good. 827 00:33:20,041 --> 00:33:21,695 They're going to be in for a surprise. 828 00:33:21,695 --> 00:33:23,218 All right, it's go time, baby. 829 00:33:24,045 --> 00:33:25,786 The pasta's kind of like the big project. 830 00:33:25,786 --> 00:33:27,614 I want to make sure I just knock that out. 831 00:33:27,614 --> 00:33:29,659 - I want to taste it. - Fifteen minutes. 832 00:33:29,659 --> 00:33:32,053 Fifteen, heard, I'm going to start plating now. 833 00:33:32,053 --> 00:33:33,750 Yeah, me too. 834 00:33:35,274 --> 00:33:36,884 - Thank you, sir. - Thank you. 835 00:33:36,884 --> 00:33:39,756 I haven't been to STU yet, it's nice in here. 836 00:33:39,756 --> 00:33:41,802 Well, I am thrilled to be here, 837 00:33:41,802 --> 00:33:44,544 not only because the company is fantastic, but also, 838 00:33:44,544 --> 00:33:46,198 this is five extra people to help me 839 00:33:46,198 --> 00:33:47,373 understand this challenge. 840 00:33:47,373 --> 00:33:48,939 The clarification of this 841 00:33:48,939 --> 00:33:51,159 is unnecessary, this is a personal journey. 842 00:33:51,159 --> 00:33:54,510 I'm pretty sure all my cuisine is pretty chaotic. 843 00:33:54,510 --> 00:33:56,556 So, how would you describe your cuisine then? 844 00:33:56,556 --> 00:33:58,079 Things that people are familiar with, 845 00:33:58,079 --> 00:34:00,690 how it's served, and then just try to present it 846 00:34:00,690 --> 00:34:02,866 in a way that is completely new. 847 00:34:02,866 --> 00:34:04,390 I think there's a fair bit 848 00:34:04,390 --> 00:34:05,869 of personal element to it though, too. 849 00:34:05,869 --> 00:34:07,828 I'm from Florida so I love a boiled peanut, 850 00:34:07,828 --> 00:34:10,222 but I'm also half Japanese, so is it like, 851 00:34:10,222 --> 00:34:12,485 togarashi, miso, boiled peanut? 852 00:34:12,485 --> 00:34:15,096 Oh, I want to eat that. 853 00:34:15,618 --> 00:34:17,707 Chef Manny, how much time do I have left? 854 00:34:17,707 --> 00:34:19,013 Thirty-five minutes, Chef. 855 00:34:19,013 --> 00:34:20,406 Thirty-five. 856 00:34:20,406 --> 00:34:22,103 Damn, Amanda, that dish smells good. 857 00:34:22,103 --> 00:34:24,540 My dish is definitely very intense. 858 00:34:24,540 --> 00:34:27,326 The only thing I'm nervous about is this getting cold. 859 00:34:27,978 --> 00:34:30,155 I'm so afraid this is going to tilt. 860 00:34:30,155 --> 00:34:31,591 One minute. 861 00:34:31,591 --> 00:34:33,680 Ah! 862 00:34:35,334 --> 00:34:37,379 That's it. 863 00:34:37,379 --> 00:34:38,902 Thank you. 864 00:34:38,902 --> 00:34:41,122 - Wow, okay, it's happening. - Here we go. 865 00:34:41,122 --> 00:34:42,776 - It's time. It's time. - It's happening. 866 00:34:42,776 --> 00:34:44,430 - Thank you. - Laura? 867 00:34:44,430 --> 00:34:46,562 What I made for you is a tahdig. 868 00:34:46,562 --> 00:34:49,435 So it's crispy Persian rice with Asian flavors. 869 00:34:49,435 --> 00:34:51,828 Yuzu kosho sauce, quail egg yolks, 870 00:34:51,828 --> 00:34:54,135 salmon, seaweed salad on top, 871 00:34:54,135 --> 00:34:57,182 mixing those two completely different ideas. 872 00:34:57,182 --> 00:34:59,488 That's the chaos that I wanted to create on the dish. 873 00:34:59,488 --> 00:35:01,099 - Amanda? - I made a black 874 00:35:01,099 --> 00:35:04,580 garlic pappardelle with a cumin lamb raguù. 875 00:35:04,580 --> 00:35:06,191 On the very top is an XO sauce. 876 00:35:06,191 --> 00:35:08,889 There's also some celery leaf and crispy shrimp chips. 877 00:35:08,889 --> 00:35:10,369 - Thank you, Chefs. - Thank you. 878 00:35:15,025 --> 00:35:17,854 Laura's dish, I just wish it was a little more flavorful. 879 00:35:17,854 --> 00:35:20,118 A lot of the Persian flavors 880 00:35:20,118 --> 00:35:22,163 felt like they were side-by-side on the plate 881 00:35:22,163 --> 00:35:24,600 rather than coming together harmoniously. 882 00:35:24,600 --> 00:35:27,473 Also, it's very contemporary plating. 883 00:35:27,473 --> 00:35:29,475 - Very orderly. - Yeah. 884 00:35:29,475 --> 00:35:31,041 Sort of the opposite of chaotic. 885 00:35:31,520 --> 00:35:33,653 Happy with it. I think it was good. 886 00:35:33,653 --> 00:35:35,176 When it comes to Amanda's dish, 887 00:35:35,176 --> 00:35:38,658 is anyone else getting the wrong pasta texture? 888 00:35:38,658 --> 00:35:40,790 - It's snappy. - I suspect that you make 889 00:35:40,790 --> 00:35:42,662 the pasta dough, it hydrates overnight, 890 00:35:42,662 --> 00:35:44,403 and then when you roll it out, you add too much flour, 891 00:35:44,403 --> 00:35:46,927 and that flour doesn't hydrate, and it just gets dry. 892 00:35:46,927 --> 00:35:48,581 The lamb raguù was flavorful. 893 00:35:48,581 --> 00:35:50,713 I love the celery. I really do taste it. 894 00:35:50,713 --> 00:35:52,585 But I don't necessarily know 895 00:35:52,585 --> 00:35:54,630 if there was something new there, 896 00:35:54,630 --> 00:35:55,979 something chaotic. 897 00:35:55,979 --> 00:35:57,503 No, that was just like a pasta dish. 898 00:35:57,503 --> 00:35:59,548 - It's a nice dish. - Yeah. 899 00:35:59,548 --> 00:36:01,115 I think it's a good dish. 900 00:36:01,985 --> 00:36:04,162 You got a lot of dots, what's up? 901 00:36:04,162 --> 00:36:05,815 Oh, yeah. My hands are cramping up. 902 00:36:05,815 --> 00:36:07,643 - Oh, no. - My vision is 903 00:36:07,643 --> 00:36:10,603 to have dots of the salsa roja 904 00:36:10,603 --> 00:36:13,214 and dots of the salsa verde nearing each other. 905 00:36:13,214 --> 00:36:15,695 Why not let there be some chaos on the plate, right? 906 00:36:15,695 --> 00:36:18,088 - Hell yeah. - But the salsa verde 907 00:36:18,088 --> 00:36:19,786 won't shape perfect dots. 908 00:36:19,786 --> 00:36:20,961 Oh, sh--. 909 00:36:21,701 --> 00:36:23,050 Things aren't going as I planned. 910 00:36:23,050 --> 00:36:25,095 Oh, chaos. 911 00:36:25,095 --> 00:36:27,054 Absolute chaos. 912 00:36:34,148 --> 00:36:36,803 [bleep]. It's looking a little messy. 913 00:36:36,803 --> 00:36:38,631 I can't start replating, 914 00:36:38,631 --> 00:36:40,850 so I made a schmear of the salsa verde, 915 00:36:40,850 --> 00:36:43,288 made the dish look more chaotic. 916 00:36:43,853 --> 00:36:46,682 Having clawed my way from the very bottom 917 00:36:46,682 --> 00:36:48,075 and getting knocked out 918 00:36:48,075 --> 00:36:49,598 in the first Elimination Challenge, 919 00:36:49,598 --> 00:36:51,121 I don't know how I can get over that. 920 00:36:51,121 --> 00:36:53,515 Chaos! 921 00:36:54,951 --> 00:36:56,301 What are those jump-offs? 922 00:36:56,301 --> 00:36:57,780 Funnel cake jump-offs. 923 00:36:57,780 --> 00:36:59,217 I wanted to start plating 924 00:36:59,217 --> 00:37:01,610 very, very early on, so this is good. 925 00:37:01,610 --> 00:37:04,657 I'm happy with how my potato turned out. 926 00:37:04,657 --> 00:37:07,094 It's very fancy for chaos. 927 00:37:07,094 --> 00:37:09,270 My definition of chaos is the Big Bang, 928 00:37:09,270 --> 00:37:12,360 so I wanted my dessert to look like an atom. 929 00:37:12,839 --> 00:37:14,232 It's gotta do the job. 930 00:37:14,232 --> 00:37:16,016 How did the test batch come out, Chef? 931 00:37:16,016 --> 00:37:17,713 I'm very happy with it. 932 00:37:17,713 --> 00:37:19,976 I'm loving the flavors on my plate so far. 933 00:37:19,976 --> 00:37:21,674 Two minutes, two minutes. 934 00:37:30,944 --> 00:37:32,772 - Welcome, brother. - Oh, damn. 935 00:37:33,729 --> 00:37:35,340 - Onward. - Here we go. 936 00:37:35,340 --> 00:37:37,342 - Thank you. - Couple sauces. 937 00:37:37,342 --> 00:37:40,649 - Oh. Okay. - Hi, Chefs. 938 00:37:40,649 --> 00:37:42,869 - Soo, Gail. Gail, Soo. - Hi. 939 00:37:42,869 --> 00:37:44,871 - It's a pleasure. - Hi. Pleasure's all mine. 940 00:37:44,871 --> 00:37:46,220 I've heard all about you. 941 00:37:46,220 --> 00:37:47,917 This is General Soo's shrimp. 942 00:37:47,917 --> 00:37:49,963 Instead of chicken, I took shrimp. 943 00:37:49,963 --> 00:37:51,791 I battered it vermicelli noodles, 944 00:37:51,791 --> 00:37:53,358 and a little bit of chicken skin. 945 00:37:53,358 --> 00:37:55,708 Then the two sauces, the green one is the salsa verde 946 00:37:55,708 --> 00:37:57,405 and then the salsa roja. 947 00:37:57,405 --> 00:37:59,320 - Manny. - I've always think 948 00:37:59,320 --> 00:38:01,322 that cooking is a metaphor for chaos. 949 00:38:01,322 --> 00:38:04,194 Mine is a esquites risotto with a burnt tortilla aioli. 950 00:38:04,194 --> 00:38:06,893 The bitterness got balanced with the acidity of the lime 951 00:38:06,893 --> 00:38:08,895 and the fat on the mayo mixed in it. 952 00:38:08,895 --> 00:38:10,810 - Thank you, Chefs. - Thank you so much. 953 00:38:10,810 --> 00:38:12,594 Yeah, thank you. 954 00:38:13,552 --> 00:38:15,249 Okay, we're getting somewhere. 955 00:38:15,249 --> 00:38:18,905 Manny's course really surprised me with the similarity 956 00:38:18,905 --> 00:38:21,255 of the risotto and the burnt tortillas, 957 00:38:21,255 --> 00:38:24,345 I think, really adds a unique element to it as well. 958 00:38:24,345 --> 00:38:27,305 The rounded flavors, it's very balanced texturally. 959 00:38:27,305 --> 00:38:29,307 The only problem I had with Manny's dish is 960 00:38:29,307 --> 00:38:30,612 it's a little more safe. 961 00:38:30,612 --> 00:38:31,831 But I think the chaos 962 00:38:31,831 --> 00:38:33,833 is maybe that simplicity. 963 00:38:34,616 --> 00:38:36,749 - How'd it go? - It went great. 964 00:38:36,749 --> 00:38:39,360 I think Soo's dish is a little more chaotic. 965 00:38:39,360 --> 00:38:41,057 You're having fun, you're wiping, 966 00:38:41,057 --> 00:38:42,711 use your hands, use your fork, cool. 967 00:38:42,711 --> 00:38:45,497 The texture is first and foremost in my face. 968 00:38:45,497 --> 00:38:46,976 Like, I love something crispy. 969 00:38:46,976 --> 00:38:48,761 It's like texture on top of texture, 970 00:38:48,761 --> 00:38:50,240 I could eat 600 of those. 971 00:38:50,240 --> 00:38:51,938 I had a whole speech for the judges, 972 00:38:51,938 --> 00:38:53,853 but I mean, I was just, like, 973 00:38:53,853 --> 00:38:55,376 starstruck by everybody that was in there, 974 00:38:55,376 --> 00:38:57,073 so I got half of it out. 975 00:38:57,073 --> 00:38:59,859 I need to blend my streusel, dust it on my puffs. 976 00:38:59,859 --> 00:39:01,164 I'm gonna fry them one more time. 977 00:39:01,164 --> 00:39:02,949 This is the riskiest dish I've made 978 00:39:02,949 --> 00:39:04,559 in this competition so far, 979 00:39:04,559 --> 00:39:05,952 but this is also the riskiest dish 980 00:39:05,952 --> 00:39:07,954 I've made in my career, period. 981 00:39:07,954 --> 00:39:09,869 I honestly can't believe this is----ing working. 982 00:39:10,696 --> 00:39:12,393 If I fail this, 983 00:39:12,393 --> 00:39:14,787 then I will have failed this two times now, 984 00:39:14,787 --> 00:39:16,963 and I don't want to go home. 985 00:39:17,746 --> 00:39:18,834 One minute, Michelle. 986 00:39:20,183 --> 00:39:22,447 Kevin's dish is absolutely stunning. 987 00:39:22,447 --> 00:39:24,449 My dish is solid, the flavors are there, 988 00:39:24,449 --> 00:39:27,713 but I feel like I should have done more. 989 00:39:33,632 --> 00:39:36,112 That's the chaos. Big bang! 990 00:39:37,375 --> 00:39:39,855 - Thank you. - Thank you. 991 00:39:39,855 --> 00:39:41,640 - Ba-boom. - Whoa. 992 00:39:41,640 --> 00:39:43,381 Kevin, why don't you tell us what you made? 993 00:39:43,381 --> 00:39:45,208 When you said chaos, I thought, big bang. 994 00:39:45,208 --> 00:39:46,819 I thought, like, explosion, we have on the bottom 995 00:39:46,819 --> 00:39:49,648 sweet mashed potato, lemon and vanilla. 996 00:39:49,648 --> 00:39:51,258 On the side, a little extra tarragon. 997 00:39:51,258 --> 00:39:53,347 Inside, you have a capsule of a raspberry coulis 998 00:39:53,347 --> 00:39:54,870 with a white chocolate around. 999 00:39:55,305 --> 00:39:57,264 And, Michelle, what did you make for us? 1000 00:39:57,264 --> 00:40:00,702 A Vietnamese shrimp and pork arayes, puffed rice, 1001 00:40:00,702 --> 00:40:03,009 herb salad, a little bit of sweet hoisin, 1002 00:40:03,009 --> 00:40:04,837 and then a ginger toum on the bottom. 1003 00:40:04,837 --> 00:40:06,404 - Thank you, Chefs. - Thank you. Enjoy. 1004 00:40:06,404 --> 00:40:07,970 Thank you, guys. 1005 00:40:08,710 --> 00:40:10,799 Kevin's dish got me to understand 1006 00:40:10,799 --> 00:40:12,366 what this chaos cuisine means, 1007 00:40:12,366 --> 00:40:13,889 because there's this battling of, like, 1008 00:40:13,889 --> 00:40:15,543 do I like it or do I not like it? 1009 00:40:15,543 --> 00:40:17,980 - It tastes good. - But what does it taste like? 1010 00:40:17,980 --> 00:40:20,548 Raspberry with the texture of potato, though. 1011 00:40:20,548 --> 00:40:22,681 This is chaos because I'm confused, actually. 1012 00:40:22,681 --> 00:40:23,899 At least he went for it. 1013 00:40:23,899 --> 00:40:25,205 - Good job. - Good job. 1014 00:40:25,205 --> 00:40:26,685 Texas! 1015 00:40:26,685 --> 00:40:29,252 Kevin, chaos. Michelle? Meh. 1016 00:40:29,252 --> 00:40:32,734 I felt Michelle's dish was very Vietnamese-focused. 1017 00:40:32,734 --> 00:40:36,521 I didn't really get anything much else coming out of it. 1018 00:40:36,521 --> 00:40:38,697 Kristen, it looks like you have a third element there, 1019 00:40:38,697 --> 00:40:40,350 - Tartare. - Yeah, I know. 1020 00:40:40,350 --> 00:40:42,135 I took one bite, and then I stopped eating. 1021 00:40:42,135 --> 00:40:43,876 Yeah, mine's burnt, and that's all I'm getting. 1022 00:40:43,876 --> 00:40:45,268 The stuffing seems overcooked. 1023 00:40:45,268 --> 00:40:47,401 Chaos is such small and large 1024 00:40:47,401 --> 00:40:49,534 at the same time, don't know what the [bleep] you need to do. 1025 00:40:49,534 --> 00:40:52,188 I'm hoping I found their sweet spot today. 1026 00:40:52,580 --> 00:40:53,668 Still making pasta. 1027 00:40:54,974 --> 00:40:56,497 Six minutes, just got to make things happen, 1028 00:40:56,497 --> 00:40:58,412 watch it happen, see what the hell happens. 1029 00:40:58,412 --> 00:41:00,196 Are you chilling today, Danny? 1030 00:41:00,196 --> 00:41:02,764 I'm touching things because I don't know what to do. 1031 00:41:02,764 --> 00:41:05,114 Got to start cooking soon, but it feels weird. 1032 00:41:05,114 --> 00:41:08,466 The chou farci, it's seemingly very simple. 1033 00:41:08,466 --> 00:41:10,424 I don't have the mise en place to do anything 1034 00:41:10,424 --> 00:41:12,905 extra to the dish, I'm just really holding back 1035 00:41:12,905 --> 00:41:14,384 from plating this dish too early. 1036 00:41:14,384 --> 00:41:17,126 Restraint. I'm just showing restraint. 1037 00:41:17,605 --> 00:41:20,260 You guys can help me put on one of the 18 things 1038 00:41:20,260 --> 00:41:22,175 I have to put on each one of these. 1039 00:41:22,175 --> 00:41:24,656 - Four minutes. - You got four minutes. 1040 00:41:24,656 --> 00:41:26,440 Here, put three of each piece on there. 1041 00:41:26,440 --> 00:41:28,181 He's got, like, 30 components on his dish. 1042 00:41:28,181 --> 00:41:31,140 It's kind of crazy. This is wild looking. 1043 00:41:31,140 --> 00:41:32,881 Holy sh--, this is chaos. 1044 00:41:32,881 --> 00:41:34,970 - A minute and a half. - Are you serious? 1045 00:41:34,970 --> 00:41:36,363 This is crazy. 1046 00:41:42,935 --> 00:41:45,024 And you got immunity? Damn, dawg. 1047 00:41:45,024 --> 00:41:46,373 That's why I went crazy with this. 1048 00:41:46,373 --> 00:41:47,940 And look at that, Dan, 1049 00:41:47,940 --> 00:41:49,376 you put me right in the right time. 1050 00:41:49,376 --> 00:41:51,421 Eighteen minutes. Time to start cooking. 1051 00:41:52,727 --> 00:41:55,251 Just focus. The plates look good. 1052 00:41:55,251 --> 00:41:57,079 The cameron pepper, there's a hint of it, 1053 00:41:57,079 --> 00:41:59,212 but I don't want to overpower 1054 00:41:59,212 --> 00:42:00,561 the sweetness of the crab. 1055 00:42:00,561 --> 00:42:03,390 It's just a clean crab filling. 1056 00:42:06,915 --> 00:42:08,351 That was nuts. 1057 00:42:11,093 --> 00:42:13,269 - Thank you. - Okay. 1058 00:42:13,269 --> 00:42:14,532 - Hi, Chefs. - Hi. 1059 00:42:14,532 --> 00:42:16,403 Dan, what did you make for us? 1060 00:42:16,403 --> 00:42:18,318 So, it's an okonomiyaki funnel cake. 1061 00:42:18,318 --> 00:42:22,365 We have lobster, crab, scallops, clams, shrimp, bacon. 1062 00:42:22,365 --> 00:42:25,586 We have pickles, pickled Fresnos, caviar, herbs. 1063 00:42:25,586 --> 00:42:27,545 I just figured I might as well go for it. 1064 00:42:27,545 --> 00:42:29,285 - Rasika? - First thing I thought about 1065 00:42:29,285 --> 00:42:31,331 is pairing ingredients that you don't usually 1066 00:42:31,331 --> 00:42:33,463 pair together, so I made crab and eggplant 1067 00:42:33,463 --> 00:42:36,118 with mushroom conserva, some dukkah 1068 00:42:36,118 --> 00:42:38,077 and garlic tahini. 1069 00:42:38,077 --> 00:42:40,079 - Thank you, Chefs. - Thank you. 1070 00:42:41,602 --> 00:42:43,648 I feel Dan was really ambitious 1071 00:42:43,648 --> 00:42:45,432 taking a dessert, and converting that 1072 00:42:45,432 --> 00:42:48,391 - into something savory. - I'm obsessed with it. 1073 00:42:48,391 --> 00:42:50,480 That could be on a menu in a lot of restaurants. 1074 00:42:50,480 --> 00:42:54,615 The funnel cake is such a great vehicle for all the chaos. 1075 00:42:54,615 --> 00:42:56,791 - I put a lot of sh--. - You were listing 1076 00:42:56,791 --> 00:42:58,445 all of the ingredients 1077 00:42:58,445 --> 00:43:00,360 - that you put in your dish. - It was 19 things! 1078 00:43:00,360 --> 00:43:01,970 And I'm just like, "Dan, talk about the chaos!" 1079 00:43:01,970 --> 00:43:03,406 What do we think of Rasika's? 1080 00:43:03,929 --> 00:43:06,061 We're gonna take a couple steps back on this one. 1081 00:43:06,061 --> 00:43:08,107 I took my first bite, and I was like, 1082 00:43:08,107 --> 00:43:10,631 "Did I just miss something?" Because there was no flavor. 1083 00:43:10,631 --> 00:43:12,677 - You missed the flavor! - Whatsoever, which is wild 1084 00:43:12,677 --> 00:43:14,417 - when you look at it. - It's not here. 1085 00:43:14,417 --> 00:43:16,898 She steamed the eggplant, it feels, 1086 00:43:16,898 --> 00:43:19,118 so it's also a bit slimy. 1087 00:43:19,118 --> 00:43:20,685 It's like slug-like. 1088 00:43:22,208 --> 00:43:23,731 Not bad. 1089 00:43:23,731 --> 00:43:25,733 That looks - ing beautiful, Danny. 1090 00:43:25,733 --> 00:43:27,126 Thank you, Chef. 1091 00:43:27,126 --> 00:43:28,823 Happy with the way it tastes. 1092 00:43:28,823 --> 00:43:30,129 Three minutes. 1093 00:43:30,129 --> 00:43:31,652 I got time to go for a run. 1094 00:43:45,013 --> 00:43:46,101 Last three. 1095 00:43:46,101 --> 00:43:47,668 The big finale. 1096 00:43:47,668 --> 00:43:49,496 - Ooh. - Thank you. 1097 00:43:49,496 --> 00:43:51,498 Kaleena, why don't you tell us what you made? 1098 00:43:51,498 --> 00:43:53,935 I made you guys a trash burrito 1099 00:43:53,935 --> 00:43:57,939 inspired agnolotti with an ancho chile and morita crema. 1100 00:43:57,939 --> 00:44:00,812 So the idea of flavors of a burrito that I kind of 1101 00:44:00,812 --> 00:44:04,424 grew up on but also kind of transform it into a pasta dish. 1102 00:44:04,424 --> 00:44:07,122 - Savannah? - I made a potato soufflé 1103 00:44:07,122 --> 00:44:08,515 with golden milk, 1104 00:44:08,515 --> 00:44:10,778 tropical fruit, and mustard greens. 1105 00:44:10,778 --> 00:44:13,128 Matty was kind of helpful for me in this one. 1106 00:44:13,128 --> 00:44:14,956 I wanted a chance to take all of that chaos 1107 00:44:14,956 --> 00:44:17,829 and try to do it again in a more controlled chaos way. 1108 00:44:17,829 --> 00:44:19,482 Danny? 1109 00:44:19,482 --> 00:44:21,963 I made for you a scallop chou farci 1110 00:44:21,963 --> 00:44:23,530 with a yuzu kosho foam. 1111 00:44:23,530 --> 00:44:25,706 When we were talking about chaos, 1112 00:44:25,706 --> 00:44:28,361 I wanted to do something a little different 1113 00:44:28,361 --> 00:44:31,103 with something really classic. 1114 00:44:31,103 --> 00:44:32,539 - Nice. - Thank you so much. 1115 00:44:34,149 --> 00:44:35,411 Savannah's dish. 1116 00:44:36,412 --> 00:44:38,023 - Mm-hmm. - She did it. 1117 00:44:38,023 --> 00:44:39,372 It's nice. 1118 00:44:39,372 --> 00:44:40,765 I want that every----ing day. 1119 00:44:40,765 --> 00:44:42,157 That is so good. 1120 00:44:42,157 --> 00:44:43,550 I couldn't wait to talk about it. 1121 00:44:43,550 --> 00:44:45,117 With mustard green. It's insane. 1122 00:44:45,117 --> 00:44:47,119 - It just works. - It wasn't just putting 1123 00:44:47,119 --> 00:44:48,686 mustard greens on for shock value. 1124 00:44:48,686 --> 00:44:50,557 - Mm-mm. No. - The bitterness is really 1125 00:44:50,557 --> 00:44:52,298 hard to do well in desserts 1126 00:44:52,298 --> 00:44:54,300 and she made it make sense here. 1127 00:44:54,300 --> 00:44:56,084 This is hard. This is really hard to do. 1128 00:44:56,084 --> 00:44:58,696 Danny's dish is just beautiful. 1129 00:44:58,696 --> 00:45:00,654 It is. It is absolutely. 1130 00:45:00,654 --> 00:45:02,351 It is technical. It is luscious. 1131 00:45:02,351 --> 00:45:04,049 I expected that to be cabbage. 1132 00:45:04,049 --> 00:45:05,572 - So did I. - But to do it, 1133 00:45:05,572 --> 00:45:07,356 to make that mousse out of the scallops, 1134 00:45:07,356 --> 00:45:09,619 it can get eggy, it can get squeaky, 1135 00:45:09,619 --> 00:45:12,100 and it is like silken tofu. 1136 00:45:12,100 --> 00:45:13,449 This is like a duck. 1137 00:45:14,102 --> 00:45:15,756 There's no chaos on the surface, 1138 00:45:15,756 --> 00:45:17,627 but it's just paddling well underneath it. 1139 00:45:17,627 --> 00:45:19,760 Underneath, it's crazy, which is nice. 1140 00:45:19,760 --> 00:45:21,544 My whole dish was one texture. 1141 00:45:21,544 --> 00:45:23,416 My dish was many different textures, 1142 00:45:23,416 --> 00:45:25,505 - but it weird as [bleep]. - But I wanted it that way. 1143 00:45:25,505 --> 00:45:27,681 I feel like Kaleena did a very nice job 1144 00:45:27,681 --> 00:45:29,422 with replicating the flavors that you would find 1145 00:45:29,422 --> 00:45:31,641 - with a burrito. - Agree. Kalina nailed that. 1146 00:45:31,641 --> 00:45:34,035 It reminds me of like Hamburger Helper, 1147 00:45:34,035 --> 00:45:37,212 - like Tex-Mex vibes. - It's close to it, yeah. 1148 00:45:37,212 --> 00:45:39,649 I think she delivered on her idea. 1149 00:45:39,649 --> 00:45:41,782 I just don't think that technically 1150 00:45:41,782 --> 00:45:44,263 it was perfect because it felt really heavy. 1151 00:45:44,263 --> 00:45:46,221 I wanted a little bit of texture on it 1152 00:45:46,221 --> 00:45:47,657 because it's like a play on burrito, 1153 00:45:47,657 --> 00:45:49,398 like it's a heavier sauce, you know? 1154 00:45:49,398 --> 00:45:51,096 I just don't know if they're going to get it. 1155 00:45:51,096 --> 00:45:52,706 Phillip, I just want to say thank you 1156 00:45:52,706 --> 00:45:55,100 for lending your expertise in chaotic cuisine. 1157 00:45:55,100 --> 00:45:56,449 It was a pleasure having you today. 1158 00:45:56,449 --> 00:45:58,059 Thank you so much for having me. 1159 00:45:58,059 --> 00:45:59,626 We have a lot to discuss, 1160 00:45:59,626 --> 00:46:01,759 so I think we should get over to Judges' Table. 1161 00:46:01,759 --> 00:46:02,934 Thank you. 1162 00:46:19,124 --> 00:46:22,823 Anybody have trouble like truly, you know, conceptually? 1163 00:46:22,823 --> 00:46:27,436 There was no clear parameters to this challenge, right? 1164 00:46:27,436 --> 00:46:29,830 And so that allowed you to go so far, 1165 00:46:29,830 --> 00:46:31,876 and is that a good thing or a bad thing? 1166 00:46:31,876 --> 00:46:34,313 Yeah, that's-- that's a good question. 1167 00:46:35,401 --> 00:46:38,143 All right, well, Soo, 1168 00:46:38,143 --> 00:46:41,102 Danny, Dan, and Savannah, 1169 00:46:41,102 --> 00:46:43,931 please stay here, the rest of you can move off to the side. 1170 00:46:46,716 --> 00:46:49,632 All right, Chefs, you're all standing here... 1171 00:46:51,547 --> 00:46:54,202 because you had our favorite dishes of the night. 1172 00:46:54,855 --> 00:46:57,379 Congratulations. 1173 00:46:57,727 --> 00:47:00,426 Savannah, you look-- The look on your face. 1174 00:47:00,426 --> 00:47:03,516 Yeah, I mean, like, if this went really bad, 1175 00:47:03,516 --> 00:47:05,257 it would be, like, the second time, 1176 00:47:05,257 --> 00:47:07,868 so, you know, I wanted, like-- I just wanted it to work. 1177 00:47:07,868 --> 00:47:11,002 Back from our FaceTime about 10 years ago to now 1178 00:47:11,002 --> 00:47:14,440 just shows the growth and the maturity that you have, 1179 00:47:14,440 --> 00:47:16,007 and it's really amazing to see. 1180 00:47:16,007 --> 00:47:17,878 It could have been the first course because 1181 00:47:17,878 --> 00:47:20,011 it wasn't that sweet, it could have been dessert. 1182 00:47:20,011 --> 00:47:22,274 It just defied sort of logic in a very good way. 1183 00:47:22,274 --> 00:47:23,623 Thank you so much. 1184 00:47:23,623 --> 00:47:25,930 Dan, your dish, I'm pretty sure 1185 00:47:25,930 --> 00:47:28,193 there's five of us that will probably 1186 00:47:28,193 --> 00:47:30,499 try to do that at some point and sell it somewhere. 1187 00:47:30,499 --> 00:47:31,936 So good. I saw the chaos. 1188 00:47:31,936 --> 00:47:33,720 It was maybe a little more literal, 1189 00:47:33,720 --> 00:47:35,200 but I really enjoyed eating it. 1190 00:47:35,200 --> 00:47:36,723 Every bit of seafood in your dish 1191 00:47:36,723 --> 00:47:38,725 - was just perfectly cooked. - Thanks. 1192 00:47:38,725 --> 00:47:41,249 Danny, when your dish came, 1193 00:47:41,249 --> 00:47:44,209 everything in my soul and my being 1194 00:47:44,209 --> 00:47:45,601 was like, "[bleep] yes." 1195 00:47:45,601 --> 00:47:47,342 Like, it was beautiful. 1196 00:47:47,342 --> 00:47:48,778 It was simple. It was subtle. 1197 00:47:48,778 --> 00:47:51,042 The idea of chaos could present 1198 00:47:51,042 --> 00:47:53,174 an opportunity for you to do something 1199 00:47:53,174 --> 00:47:54,828 that just kind of gives the finger. 1200 00:47:54,828 --> 00:47:56,047 Sure. 1201 00:47:56,047 --> 00:47:58,092 But you weren't doing that at all. 1202 00:47:58,092 --> 00:48:00,878 It felt like you were doing it with reverence and respect. 1203 00:48:00,878 --> 00:48:04,142 Soo, I think Sophia was the first one to clean her plate. 1204 00:48:04,142 --> 00:48:05,970 - I did. - All of it. 1205 00:48:05,970 --> 00:48:07,754 That shrimp was so good! 1206 00:48:07,754 --> 00:48:10,148 Both of the sauces were very different texturally, 1207 00:48:10,148 --> 00:48:11,671 and they were both beautiful. 1208 00:48:11,671 --> 00:48:13,064 The shrimp was fired, like, it's cracking. 1209 00:48:13,064 --> 00:48:15,283 - You could eat 100 of them. - Okay. 1210 00:48:15,849 --> 00:48:18,721 Well, Matty and Sophia, as our guests this evening, 1211 00:48:18,721 --> 00:48:21,463 you have the pleasure of announcing our winner. 1212 00:48:21,463 --> 00:48:24,727 Chaos is confusing, and I think 1213 00:48:24,727 --> 00:48:28,949 taking a challenge like this and making it your own, 1214 00:48:28,949 --> 00:48:32,474 showing who you are culinarily, is really impressive. 1215 00:48:32,997 --> 00:48:34,215 Sophia. 1216 00:48:34,215 --> 00:48:35,434 And the winning chef is... 1217 00:48:40,047 --> 00:48:41,266 Danny. 1218 00:48:44,486 --> 00:48:46,358 Congratulations, Danny. 1219 00:48:47,054 --> 00:48:48,360 Well done. 1220 00:48:48,360 --> 00:48:49,970 Yeah, I win. Big win. Let's go. 1221 00:48:49,970 --> 00:48:52,625 This is my first solo win. It feels great. 1222 00:48:52,625 --> 00:48:54,496 I thought it was one of the better dishes 1223 00:48:54,496 --> 00:48:55,933 I've had in 21 years. 1224 00:48:55,933 --> 00:48:57,108 Thank you, Chef. 1225 00:48:57,108 --> 00:48:58,283 Congratulations. 1226 00:48:58,283 --> 00:48:59,632 You just won yourself immunity 1227 00:48:59,632 --> 00:49:01,199 in the next Elimination Challenge. 1228 00:49:01,199 --> 00:49:02,809 - Thank you. - Well done. 1229 00:49:05,681 --> 00:49:07,727 This is just a little bit more gas than the tank, 1230 00:49:07,727 --> 00:49:10,730 so I'm just gonna keep focused and keep going. 1231 00:49:10,730 --> 00:49:12,558 Thank you, Chefs. You can step to the side. 1232 00:49:12,558 --> 00:49:14,342 - Thank you. - Thank you, Chefs. 1233 00:49:14,342 --> 00:49:15,953 Now we'd like to see... 1234 00:49:17,998 --> 00:49:19,565 Rasika... 1235 00:49:20,435 --> 00:49:22,046 and Michelle. 1236 00:49:24,831 --> 00:49:27,225 You two had our least favorite dishes of the evening, 1237 00:49:27,225 --> 00:49:30,097 and one or both of you will be eliminated. 1238 00:49:37,017 --> 00:49:38,540 Rasika, let's start with you. 1239 00:49:38,540 --> 00:49:39,933 I wanted to pair ingredients 1240 00:49:39,933 --> 00:49:41,369 that don't usually go together. 1241 00:49:41,369 --> 00:49:43,023 It was a very, very risky move. 1242 00:49:43,023 --> 00:49:44,677 When we did the walkthrough yesterday, 1243 00:49:44,677 --> 00:49:46,026 you had mentioned that after you chilled it, 1244 00:49:46,026 --> 00:49:47,593 that you were gonna roast it again. 1245 00:49:47,593 --> 00:49:49,899 Yes, I wanted to sear it on the flat top, 1246 00:49:49,899 --> 00:49:51,901 but I was worried that if I did that, 1247 00:49:51,901 --> 00:49:53,294 the filling would come out. 1248 00:49:53,947 --> 00:49:55,993 Eggplant is this incredible, versatile thing. 1249 00:49:55,993 --> 00:49:57,429 You can steam it, you can stuff it, 1250 00:49:57,429 --> 00:49:58,778 you can fill it, you can fry it, 1251 00:49:58,778 --> 00:50:00,301 you can do all these amazing things, 1252 00:50:00,301 --> 00:50:02,216 and it definitely had an almost 1253 00:50:02,216 --> 00:50:04,523 slimy quality to it. 1254 00:50:04,523 --> 00:50:06,090 It all ate very one note, 1255 00:50:06,090 --> 00:50:09,267 both texturally and from a flavor point of view. 1256 00:50:09,267 --> 00:50:11,878 The eggplant was as bland as bland could be. 1257 00:50:12,966 --> 00:50:15,403 Michelle, personally, on my plate that I had 1258 00:50:15,403 --> 00:50:16,839 the center was raw. 1259 00:50:16,839 --> 00:50:19,146 - It was raw? - It was very pink pork. 1260 00:50:19,146 --> 00:50:21,583 - Okay. - My pita was very, very dark 1261 00:50:21,583 --> 00:50:23,977 to the point it was bitter. 1262 00:50:23,977 --> 00:50:25,457 I think it was... 1263 00:50:26,197 --> 00:50:27,894 - I don't know. - I don't think you'd like-- 1264 00:50:27,894 --> 00:50:29,765 My feelings will not be hurt. I promise. 1265 00:50:29,765 --> 00:50:31,767 I respect everyone out here doing their thing. 1266 00:50:31,767 --> 00:50:33,813 I just thought it was a little simple. 1267 00:50:33,813 --> 00:50:36,076 - I was expecting more. - I honestly thought 1268 00:50:36,076 --> 00:50:38,818 the Vietnamese spring roll and I flip it into an areyas, 1269 00:50:38,818 --> 00:50:40,559 I thought it would be enough and it wasn't. 1270 00:50:40,559 --> 00:50:42,387 There wasn't a wow factor and that's what 1271 00:50:42,387 --> 00:50:44,084 - we're looking for. - Right. 1272 00:50:44,084 --> 00:50:46,521 Thank you, Chefs, we'll call you back in a little bit. 1273 00:50:46,521 --> 00:50:48,045 - Okay. - Thank you. 1274 00:50:50,264 --> 00:50:52,136 It's okay. It's okay. 1275 00:50:56,618 --> 00:51:00,100 I clearly didn't understand the challenge. 1276 00:51:00,100 --> 00:51:01,710 - Yeah. - It's only gonna be one winner. 1277 00:51:01,710 --> 00:51:02,972 We're all gonna be on the bottom. 1278 00:51:02,972 --> 00:51:05,105 I'm not gonna beat myself up. 1279 00:51:05,105 --> 00:51:07,673 I didn't go super hard on the spices like I usually do. 1280 00:51:07,673 --> 00:51:09,936 It just sucks that they didn't like it at all. 1281 00:51:09,936 --> 00:51:12,852 Rasika, I'm not quite sure if she felt the same, 1282 00:51:12,852 --> 00:51:15,985 agreed, understood why we didn't like that dish. 1283 00:51:15,985 --> 00:51:17,465 What's shocking to me is that 1284 00:51:17,465 --> 00:51:19,250 Rasika didn't impart any flavor. 1285 00:51:19,250 --> 00:51:21,556 - No. - It was tasteless but it took 1286 00:51:21,556 --> 00:51:23,297 a lot of technique to do what she did. 1287 00:51:23,297 --> 00:51:25,647 I know it's a lot of work. That's what's scary. 1288 00:51:25,647 --> 00:51:27,475 Baseline, it's gotta taste good. 1289 00:51:27,475 --> 00:51:29,564 I hear that it was undercooked. 1290 00:51:29,564 --> 00:51:31,218 You know, I'm really shocked to hear that 1291 00:51:31,218 --> 00:51:34,003 because I did, like, two testers and I knew exactly what-- 1292 00:51:34,003 --> 00:51:36,005 And you cut it off, and I saw you cutting it off. 1293 00:51:36,005 --> 00:51:38,878 There was very little stretch to what Michelle did today. 1294 00:51:38,878 --> 00:51:41,315 That dish could've been good in a different circumstance. 1295 00:51:41,315 --> 00:51:43,143 This is a once in a lifetime opportunity 1296 00:51:43,143 --> 00:51:45,145 to be on this competition and they're putting 1297 00:51:45,145 --> 00:51:47,930 - everything on the line. - This is the type of challenge 1298 00:51:47,930 --> 00:51:49,497 that pulls her way out of her comfort zone. 1299 00:51:49,497 --> 00:51:52,848 Both of these chefs made some bad decisions and mistakes. 1300 00:51:52,848 --> 00:51:54,850 Do you think they're both worthy of going home? 1301 00:51:54,850 --> 00:51:56,635 I can make an argument for both of them. 1302 00:52:00,378 --> 00:52:02,119 Let's get them out here. 1303 00:52:13,913 --> 00:52:16,611 Chefs, whether it's confusion, chaos, 1304 00:52:16,611 --> 00:52:19,005 whatever you want to call it, that was the challenge. 1305 00:52:19,005 --> 00:52:20,615 And this challenge was meant 1306 00:52:20,615 --> 00:52:22,530 to push you out of your comfort zone. 1307 00:52:22,530 --> 00:52:24,358 Unfortunately for one of you, 1308 00:52:24,358 --> 00:52:26,143 it made you too uncomfortable. 1309 00:52:30,190 --> 00:52:33,367 Rasika, please pack your knives and go. 1310 00:52:35,891 --> 00:52:37,676 Rasika, we'll see you in Last Chance Kitchen. 1311 00:52:37,676 --> 00:52:39,634 You've done a lot of great dishes, 1312 00:52:39,634 --> 00:52:41,201 so I'm expecting really strong showing from you there. 1313 00:52:41,201 --> 00:52:43,029 You can get back. We'll see you there. 1314 00:52:43,029 --> 00:52:44,770 - I love you. - Sorry, Chefs. 1315 00:52:44,770 --> 00:52:46,554 I'll see you in Last Chance Kitchen. 1316 00:52:46,554 --> 00:52:48,077 I'm gutted. 1317 00:52:48,077 --> 00:52:49,514 I am very disappointed in myself 1318 00:52:49,514 --> 00:52:51,211 for not producing a better dish 1319 00:52:51,211 --> 00:52:54,214 and I have produced dishes that judges have loved. 1320 00:52:54,214 --> 00:52:55,737 That's the beauty 1321 00:52:55,737 --> 00:52:58,697 and the ugliness of this competition. 1322 00:52:59,785 --> 00:53:01,613 No sh--. 1323 00:53:03,136 --> 00:53:04,442 Damn. 1324 00:53:04,442 --> 00:53:07,227 I've learned maybe I take bigger risks 1325 00:53:07,227 --> 00:53:08,750 than I should sometimes. 1326 00:53:08,750 --> 00:53:10,796 - Bye, guys. - Go get 'em Rasika. 1327 00:53:10,796 --> 00:53:13,190 See you real soon. 1328 00:53:13,190 --> 00:53:14,930 But I feel like I haven't showed 1329 00:53:14,930 --> 00:53:16,671 a quarter of what I'm capable of. 1330 00:53:16,671 --> 00:53:19,239 You have not seen the last of Rasika. 1331 00:53:23,504 --> 00:53:25,637 Next time on Top Chef. 1332 00:53:25,637 --> 00:53:27,204 Who's ready to play ball? 1333 00:53:27,204 --> 00:53:29,423 You all are going to compete in our very own 1334 00:53:29,423 --> 00:53:31,382 Top Chef sausage race. 1335 00:53:31,382 --> 00:53:33,079 Let's go! 1336 00:53:33,079 --> 00:53:34,907 My boy's making a hot dog on Top Chef. 1337 00:53:34,907 --> 00:53:36,648 How do you feel like going against Amanda? 1338 00:53:36,648 --> 00:53:40,347 I love Amanda like a little sister, but I gotta win. 1339 00:53:42,436 --> 00:53:44,917 - Let's get it. - Looks great, Manny. 1340 00:53:44,917 --> 00:53:47,267 So we're going to vote on the count of three. 1341 00:53:47,267 --> 00:53:50,096 One, two, three. 1342 00:53:51,228 --> 00:53:53,404 - This is pretty tight. - It's a tied game here. 1343 00:53:53,404 --> 00:53:55,406 He didn't use the sausage very well. 1344 00:53:55,406 --> 00:53:58,974 Of all people, I would think he would aim for the fences. 1345 00:53:58,974 --> 00:54:00,628 Oh! Oh! 1346 00:54:00,628 --> 00:54:02,195 - Look at that! - Oh!