1 00:00:12,186 --> 00:00:13,883 I'm going to the finale. 2 00:00:15,145 --> 00:00:16,668 I'm in the finale. This is crazy. 3 00:00:16,668 --> 00:00:18,061 Woo! 4 00:00:18,061 --> 00:00:20,672 Cooking in the finale. We're doing it. 5 00:00:20,672 --> 00:00:22,022 I can't believe I'm here. 6 00:00:22,022 --> 00:00:25,068 I'm a finalist in season 21 of Top Chef. 7 00:00:25,068 --> 00:00:28,593 Tonight, the three remaining chefs battle it out 8 00:00:28,593 --> 00:00:30,987 in a title fight of epic proportions. 9 00:00:30,987 --> 00:00:34,121 It's a very competitive mindset that I have. 10 00:00:34,121 --> 00:00:35,339 I'm coming for that money, y'all. 11 00:00:35,339 --> 00:00:36,819 Move it or lose it, sister. 12 00:00:36,819 --> 00:00:37,994 Whoo! 13 00:00:37,994 --> 00:00:39,996 Here we go, here we go. 14 00:00:39,996 --> 00:00:41,563 I put a lot of pressure on myself 15 00:00:41,563 --> 00:00:43,130 to deliver at a very high level. 16 00:00:43,130 --> 00:00:44,305 Flavor. 17 00:00:44,305 --> 00:00:45,697 If you're gonna do something, 18 00:00:45,697 --> 00:00:47,830 don't just be good at it, be great at it. 19 00:00:47,830 --> 00:00:50,485 It is technical. It is luscious. 20 00:00:50,485 --> 00:00:52,095 Every single person at the table 21 00:00:52,095 --> 00:00:53,401 had you as a favorite dish. 22 00:00:53,401 --> 00:00:55,142 - Phenomenal. - Unexpected. 23 00:00:55,142 --> 00:00:57,057 It was fabulous, okay. 24 00:00:57,057 --> 00:01:00,147 Everything in my soul and my being was like, "“[bleep] yes."” 25 00:01:00,147 --> 00:01:02,018 I am the next Top Chef. 26 00:01:02,018 --> 00:01:05,108 When I say "“Win,"” you say "“consin!"” 27 00:01:05,108 --> 00:01:07,937 - Win! - Consin! 28 00:01:07,937 --> 00:01:09,678 Walking in on day one, 29 00:01:09,678 --> 00:01:13,508 I didn't think I would make it to the finale. I was scared. 30 00:01:13,508 --> 00:01:16,293 But then I slowly started to believe in myself. 31 00:01:16,293 --> 00:01:17,686 You invented a thing. 32 00:01:17,686 --> 00:01:19,253 Hopefully, it's a good thing. 33 00:01:19,253 --> 00:01:20,645 I think I surprised myself. 34 00:01:20,645 --> 00:01:22,343 You took a lot of risks there 35 00:01:22,343 --> 00:01:24,214 and I thought the result was really, really good. 36 00:01:24,214 --> 00:01:25,868 It's amazing. 37 00:01:25,868 --> 00:01:27,565 This whole season has been leading up to this moment. 38 00:01:27,565 --> 00:01:29,132 The winning chef is... 39 00:01:29,132 --> 00:01:32,744 - Savannah. - Savannah. 40 00:01:32,744 --> 00:01:34,877 This next cook is gonna be the hardest one yet, 41 00:01:34,877 --> 00:01:38,185 but I'm ready to take a lot of chances and risks. 42 00:01:38,185 --> 00:01:41,971 I dreamed of being Top Chef, but now it's within my reach. 43 00:01:41,971 --> 00:01:44,365 I'm really excited to be in the finale 44 00:01:44,365 --> 00:01:45,888 Let me get 12 littlenecks. 45 00:01:45,888 --> 00:01:47,716 I'm from Wisconsin, so help me out here. 46 00:01:47,716 --> 00:01:50,371 I tried out for Top Chef eleven different times, 47 00:01:50,371 --> 00:01:52,547 but when I was diagnosed with Kennedy's disease, 48 00:01:52,547 --> 00:01:54,462 it gave me this sense of urgency to compete. 49 00:01:54,462 --> 00:01:56,203 Oh, my God. I'm so shaky. 50 00:01:56,203 --> 00:01:57,508 That's why we're here, chef. Don't worry. 51 00:01:57,508 --> 00:01:59,119 This is what happens when you're old. 52 00:01:59,119 --> 00:02:00,729 Gonna gave me some fun. 53 00:02:00,729 --> 00:02:01,947 And I'm here. 54 00:02:01,947 --> 00:02:03,297 It's lively. 55 00:02:03,297 --> 00:02:04,907 I think Dan hit the nail on the head. 56 00:02:04,907 --> 00:02:07,910 If everyone made blackened fish the way you did, 57 00:02:07,910 --> 00:02:09,999 that dish would not have died in the '90s. 58 00:02:09,999 --> 00:02:11,783 This whole season, I've been working towards 59 00:02:11,783 --> 00:02:14,003 moving on to the finale to be able to show everybody 60 00:02:14,003 --> 00:02:15,309 that I'm the next Top Chef. 61 00:02:17,963 --> 00:02:19,574 At stake for the winner: 62 00:02:19,574 --> 00:02:21,706 a feature in Food & Wine Magazine, 63 00:02:21,706 --> 00:02:24,361 an appearance at the Food & Wine Classic in Aspen, 64 00:02:24,361 --> 00:02:28,583 $250,000 furnished by Saratoga Spring Water 65 00:02:28,583 --> 00:02:30,672 and the title of Top Chef. 66 00:02:37,026 --> 00:02:38,506 Good morning, chefs. 67 00:02:38,506 --> 00:02:40,247 It's Captain Mark here on the bridge. 68 00:02:40,247 --> 00:02:41,639 We are just approaching Aruba. 69 00:02:55,175 --> 00:02:56,741 - Morning, chefs. - Morning. 70 00:02:56,741 --> 00:03:00,441 Congratulations on making it to the finale of Top Chef. 71 00:03:00,441 --> 00:03:02,051 - Hell yeah. - That'’s crazy. 72 00:03:02,051 --> 00:03:04,140 The three of you are this close 73 00:03:04,140 --> 00:03:09,711 to winning $250,000 furnished by Saratoga Spring Water. 74 00:03:09,711 --> 00:03:11,539 - That's crazy. - Yeah, that'’s-- Yeah. 75 00:03:11,539 --> 00:03:15,325 - Love that. - And it all boils down to this. 76 00:03:19,677 --> 00:03:24,508 We want you to make the best four-course meal of your lives. 77 00:03:24,508 --> 00:03:28,512 The opportunity to cook whatever you want. 78 00:03:28,512 --> 00:03:31,472 One word of advice: shine. Just blow us away. 79 00:03:31,472 --> 00:03:33,213 You'll be serving us judges, 80 00:03:33,213 --> 00:03:36,999 along with a very impressive lineup of guest chefs, 81 00:03:36,999 --> 00:03:40,524 including Top Chef Canada judge, David Zilber, 82 00:03:40,524 --> 00:03:44,311 restaurateur and chef, Bricia Lopez, 83 00:03:44,311 --> 00:03:46,182 Food & Wine'’s Best New Chef 84 00:03:46,182 --> 00:03:49,968 and James Beard Award winner, Justin Pichetrungsi, 85 00:03:49,968 --> 00:03:54,146 and Michelin Star and James Beard Award-winning chef, 86 00:03:54,146 --> 00:03:56,279 - Carrie Nahabedian. - Get out. 87 00:03:56,279 --> 00:03:57,802 And we're saving the best for last. 88 00:03:59,543 --> 00:04:01,197 We're not gonna tell you who that is. 89 00:04:03,199 --> 00:04:05,723 Knowing that this is the biggest cook of your lives, 90 00:04:05,723 --> 00:04:07,725 we're not gonna let you do it alone. 91 00:04:07,725 --> 00:04:09,292 Thank God. 92 00:04:11,251 --> 00:04:12,687 Let's go! 93 00:04:12,687 --> 00:04:14,515 Some familiar faces here, huh? 94 00:04:14,515 --> 00:04:16,125 What up, y'all? 95 00:04:16,125 --> 00:04:17,779 - Hello. - What's up? 96 00:04:18,345 --> 00:04:19,824 Nice to see everyone back together. 97 00:04:19,824 --> 00:04:20,912 Yes! 98 00:04:21,696 --> 00:04:24,612 Chefs, it's time to draw knives. 99 00:04:27,832 --> 00:04:29,225 You have first pick? 100 00:04:29,225 --> 00:04:30,966 - Yeah. - Let's go. 101 00:04:30,966 --> 00:04:33,185 Each of you will get to choose one chef 102 00:04:33,185 --> 00:04:34,622 to become your sous chef. 103 00:04:34,622 --> 00:04:37,059 Dan, you get to select first. Who will it be? 104 00:04:37,059 --> 00:04:40,845 I wanna pick all of you guys, but I'm going with my partner. 105 00:04:40,845 --> 00:04:42,325 You know it. 106 00:04:42,325 --> 00:04:44,196 Oh, okay. You do know it! Amanda! 107 00:04:44,196 --> 00:04:46,024 Yay! 108 00:04:47,069 --> 00:04:50,246 I just wanna cook with somebody who I can just vibe with. 109 00:04:50,246 --> 00:04:51,943 - This is it. It's you. - Aw. 110 00:04:51,943 --> 00:04:53,293 It's you. 111 00:04:53,293 --> 00:04:54,468 Danny, you got second pick. 112 00:04:54,468 --> 00:04:56,296 Who's it gonna be? 113 00:04:57,688 --> 00:04:59,908 Manuel. Come on, baby. 114 00:05:03,433 --> 00:05:05,087 yeah, dude. Let's go, baby. 115 00:05:05,087 --> 00:05:06,741 Let's go. Let's do this. 116 00:05:06,741 --> 00:05:08,656 From day one, me and Manny have vibed really well 117 00:05:08,656 --> 00:05:10,397 and we're trying to have a party tomorrow, so... 118 00:05:10,397 --> 00:05:11,963 ...that's what we're doing. 119 00:05:11,963 --> 00:05:13,313 All right, Savannah. 120 00:05:17,360 --> 00:05:18,753 Michelle. 121 00:05:18,753 --> 00:05:20,798 - Let'’s go, mama! - Let'’s go! 122 00:05:20,798 --> 00:05:23,323 Laura, Kaleena, Soo, that means you get to sit back 123 00:05:23,323 --> 00:05:24,715 and enjoy the cruise. 124 00:05:24,715 --> 00:05:26,021 - Thank you. - Enjoy the vacay. 125 00:05:26,021 --> 00:05:27,805 - Love you guys. - Guys, have so much fun. 126 00:05:27,805 --> 00:05:29,764 - Good luck, guys. - Have fun. 127 00:05:29,764 --> 00:05:32,114 Now that you all have your sous chef, you'll have two hours 128 00:05:32,114 --> 00:05:35,073 to shop at a variety of different markets here in Aruba. 129 00:05:35,073 --> 00:05:36,988 The ship is also giving you access 130 00:05:36,988 --> 00:05:40,209 to their ingredients on board to help you execute your vision. 131 00:05:40,209 --> 00:05:41,950 - Oh, yes. - Yes! 132 00:05:41,950 --> 00:05:44,996 Tonight, you'll have five hours to prep and cook, 133 00:05:44,996 --> 00:05:46,824 and then tomorrow, 134 00:05:46,824 --> 00:05:48,826 you'll have an additional two and a half hours 135 00:05:48,826 --> 00:05:50,828 before service begins at Pinnacle Grill. 136 00:05:50,828 --> 00:05:52,308 All right. 137 00:05:52,308 --> 00:05:54,223 I've been doing this for 21 seasons and I have to say, 138 00:05:54,223 --> 00:05:55,790 it just gets better and better and better, 139 00:05:55,790 --> 00:05:57,792 - so make it hard on us. - Yes, chef. 140 00:05:57,792 --> 00:06:01,535 And I know exactly what it feels like to be right here. 141 00:06:01,535 --> 00:06:06,975 Have fun and show us why you deserve the title of Top Chef. 142 00:06:06,975 --> 00:06:09,412 I can't wait to say it, for one. I'm so pumped. 143 00:06:09,412 --> 00:06:11,632 - I'm like, "“Whew!"” - I know, your first one! 144 00:06:11,632 --> 00:06:13,503 You've heard it, now you get to say it. 145 00:06:13,503 --> 00:06:15,070 I know! 146 00:06:15,070 --> 00:06:16,724 Good luck and we'll see you tomorrow. 147 00:06:16,724 --> 00:06:18,247 - Good luck. - Let's go. 148 00:06:18,247 --> 00:06:20,162 - Let's go get it. - Let's go. 149 00:06:25,776 --> 00:06:28,431 - All right. - Let's do this sh--. 150 00:06:28,431 --> 00:06:29,780 Talk to me. 151 00:06:29,780 --> 00:06:32,261 Everything is-- is pretty down to the T. 152 00:06:32,261 --> 00:06:34,524 Like, it's pretty precise how I want everything. 153 00:06:34,524 --> 00:06:37,484 I don't have it down to the T '‘cause I wanted to leave room 154 00:06:37,484 --> 00:06:39,486 for there to be inspiration and adjust. 155 00:06:39,486 --> 00:06:40,835 Don't sugarcoat it. 156 00:06:40,835 --> 00:06:42,576 If you're like, man, this isn't working 157 00:06:42,576 --> 00:06:44,142 or this doesn't taste good, be honest about it. 158 00:06:44,142 --> 00:06:45,622 Yes, chef. 159 00:06:47,407 --> 00:06:49,713 Overall theme is like, four courses highlighting 160 00:06:49,713 --> 00:06:51,367 New England and the South. 161 00:06:51,367 --> 00:06:53,500 Oh, I grew up here, I went up here and learned this-- 162 00:06:53,500 --> 00:06:54,762 - Perfect. - I came back down, 163 00:06:54,762 --> 00:06:56,372 and then fourth course ends in this area. 164 00:06:56,372 --> 00:06:57,721 It's all about Savannah 165 00:06:57,721 --> 00:06:59,506 - and her travels of learning. - Yeah. 166 00:06:59,506 --> 00:07:02,900 I want to tell a story of where I'm from and where I'm going. 167 00:07:02,900 --> 00:07:05,381 My first course is the one that I'm really kind of-- 168 00:07:05,381 --> 00:07:06,861 I've gone back and forth so much on. 169 00:07:06,861 --> 00:07:08,471 Originally, I started thinking of doing, like, 170 00:07:08,471 --> 00:07:10,168 torn little biscuit crouton situation, 171 00:07:10,168 --> 00:07:11,996 but I don't know if that's gonna eat right. 172 00:07:11,996 --> 00:07:13,433 What do you think about fritter? 173 00:07:13,433 --> 00:07:14,564 Yes! 174 00:07:14,564 --> 00:07:15,696 Fritter, like, hush puppy, like, 175 00:07:15,696 --> 00:07:17,219 that's also very North Carolina. 176 00:07:17,219 --> 00:07:18,699 Maybe we can get some, I don't know, cornmeal. 177 00:07:18,699 --> 00:07:19,961 - Cornmeal? - Yeah. 178 00:07:21,049 --> 00:07:23,878 Four courses. I wanna do all seafood. 179 00:07:23,878 --> 00:07:26,663 I wanna tell basically a story 180 00:07:26,663 --> 00:07:28,622 of first significant food memories. 181 00:07:28,622 --> 00:07:30,928 The culmination of Top Chef to this point 182 00:07:30,928 --> 00:07:32,713 comes down to this one four-course meal. 183 00:07:32,713 --> 00:07:35,759 First course, I would love to find some scallops 184 00:07:35,759 --> 00:07:40,198 and do some sort of leche de tigre aguachile situation. 185 00:07:41,504 --> 00:07:44,464 What's your inspiration for the meal overall? 186 00:07:44,464 --> 00:07:45,769 Morimoto cooked dinner for us. 187 00:07:45,769 --> 00:07:47,336 What? He cooked dinner for you? 188 00:07:47,336 --> 00:07:49,512 One of the things he says is you have one chance 189 00:07:49,512 --> 00:07:51,558 and one time, and this is it. 190 00:07:51,558 --> 00:07:53,255 Yeah. Of the moment. 191 00:07:53,255 --> 00:07:56,519 My overall concept for this menu is just be able to show 192 00:07:56,519 --> 00:07:58,521 who I am right now in this moment. 193 00:07:58,521 --> 00:08:00,349 For first course, I'm thinking tartare, 194 00:08:00,349 --> 00:08:04,745 a little bit of citrus, shirodashi, and the kombu oil. 195 00:08:04,745 --> 00:08:06,964 - Yep. - I wanna live in this moment. 196 00:08:06,964 --> 00:08:09,227 It's a culmination of so much work. 197 00:08:09,227 --> 00:08:11,621 Honestly, working with you is gonna be awesome. 198 00:08:11,621 --> 00:08:13,057 I'm so excited. 199 00:08:17,584 --> 00:08:19,150 This is saltfish. 200 00:08:19,150 --> 00:08:22,110 For my first course, I am making a cornmeal fritter 201 00:08:22,110 --> 00:08:25,461 with saltfish, sweet potato purée and pickled mussel. 202 00:08:25,461 --> 00:08:27,115 It's about North Carolina, 203 00:08:27,115 --> 00:08:29,378 but I like the idea of incorporating saltfish 204 00:08:29,378 --> 00:08:32,294 because I feel like it is an ode to where we're at right now. 205 00:08:32,294 --> 00:08:34,514 I love you. I knew you were gonna haul some ass. 206 00:08:35,776 --> 00:08:37,473 So I got habaneros. No dill. 207 00:08:37,473 --> 00:08:39,301 I got coriander and dried dill. 208 00:08:39,301 --> 00:08:40,694 - Okay, good. - Sweet. 209 00:08:40,694 --> 00:08:43,000 Oh, this is what I'm talking about right here. 210 00:08:43,000 --> 00:08:46,395 It's just true masala Indian spice. 211 00:08:46,395 --> 00:08:49,659 Third course, I was hoping to do something 212 00:08:49,659 --> 00:08:52,444 like a marinated grouper that's, like, seared, 213 00:08:52,444 --> 00:08:54,098 and then the uni on top torched, 214 00:08:54,098 --> 00:08:56,753 and I thought it would be fun to incorporate something from here. 215 00:08:56,753 --> 00:08:58,494 What do you think about a plantain? 216 00:08:58,494 --> 00:08:59,974 I'm super into a plantain. 217 00:08:59,974 --> 00:09:03,586 We can do, like, a mofongo tot type from there. 218 00:09:03,586 --> 00:09:05,849 Oh, sh--! Yes. 219 00:09:07,547 --> 00:09:08,896 - Do you have plantains? - Yes. 220 00:09:08,896 --> 00:09:10,201 - Yes? - Other side. 221 00:09:10,201 --> 00:09:11,551 - Michelle. - Plantains? 222 00:09:11,551 --> 00:09:12,813 - Yep! - Yes! 223 00:09:12,813 --> 00:09:15,206 Parsley. Mint. Some good stuff. 224 00:09:15,206 --> 00:09:18,601 Now I just gotta find my partner. Ka-kaw! 225 00:09:18,601 --> 00:09:20,255 Manuel. 226 00:09:25,129 --> 00:09:26,566 Manuel! 227 00:09:28,219 --> 00:09:30,004 Manuel! 228 00:09:31,658 --> 00:09:34,182 The biggest dude in the grocery store and I can't find him. 229 00:09:34,182 --> 00:09:35,444 It's crazy. 230 00:09:35,444 --> 00:09:37,359 Daily fish. 231 00:09:37,359 --> 00:09:39,013 Oh, daily fish! Hello! 232 00:09:39,013 --> 00:09:40,492 Where are the scallops? 233 00:09:40,492 --> 00:09:42,059 Right there. 234 00:09:42,059 --> 00:09:45,933 For my first course, I'm making a scallop leche de tigre 235 00:09:45,933 --> 00:09:48,631 with a breadfruit and nori tuile. 236 00:09:48,631 --> 00:09:50,198 Frozen scallops? 237 00:09:50,198 --> 00:09:52,374 I don't see any. There's scallops on the boat. 238 00:09:52,374 --> 00:09:54,811 The ship has a ton of really amazing seafood, 239 00:09:54,811 --> 00:09:56,857 so mussels, scallops, 240 00:09:56,857 --> 00:09:58,685 that's definitely gonna be something 241 00:09:58,685 --> 00:09:59,860 that I'm getting from the ship. 242 00:09:59,860 --> 00:10:01,601 Look at those sardines! 243 00:10:01,601 --> 00:10:03,864 - The tuna looks nice too. - The tuna looks great. 244 00:10:03,864 --> 00:10:06,170 Could I get three pounds of tuna? 245 00:10:06,170 --> 00:10:08,651 Right away, I'm drawn to this beautiful hunk of tuna, 246 00:10:08,651 --> 00:10:11,698 which solidifies this idea of starting out with a tuna tartare 247 00:10:11,698 --> 00:10:14,614 with black garlic labneh and some garlic chips. 248 00:10:14,614 --> 00:10:16,398 Let me get ten oysters, 249 00:10:16,398 --> 00:10:19,140 uh, five of those sardines and I'm out. 250 00:10:21,098 --> 00:10:23,361 - Um, yeah. - Might as well. 251 00:10:23,361 --> 00:10:24,885 For the second course, 252 00:10:24,885 --> 00:10:26,495 I love the idea of grilling these sardines, 253 00:10:26,495 --> 00:10:29,106 making a smoked dashi with a little bit of sobacha. 254 00:10:30,455 --> 00:10:33,241 - Is she cooking your sardines? - Is she cooking the sardines? 255 00:10:33,241 --> 00:10:35,939 She's not cooking those sardines, right? 256 00:10:35,939 --> 00:10:38,072 They started cooking his sardines. 257 00:10:38,072 --> 00:10:39,595 She is cooking '‘em. 258 00:10:39,595 --> 00:10:41,336 Oh, no. 259 00:10:41,336 --> 00:10:43,512 She's confused the word "“clean"” and "“cook."” 260 00:10:43,512 --> 00:10:45,253 Why did you cook '‘em? 261 00:10:45,253 --> 00:10:48,343 There's no more sardines. Well, there goes the sardine dish. 262 00:10:55,045 --> 00:10:56,351 She is cooking '‘em. 263 00:10:56,351 --> 00:10:57,657 Oh, no. 264 00:10:57,657 --> 00:10:59,136 Okay, what are these things? 265 00:11:00,094 --> 00:11:02,487 Luckily, there's some beautiful little snappers. 266 00:11:02,487 --> 00:11:05,403 Super cute. They're gonna be a real pain in the ass to clean. 267 00:11:05,403 --> 00:11:07,841 - Let's take 12 of those. - 12? 268 00:11:07,841 --> 00:11:09,799 In this challenge specifically, 269 00:11:09,799 --> 00:11:12,672 I don't wanna let things irritate me, bog me down. 270 00:11:12,672 --> 00:11:14,630 - Thank you so much. - You're welcome. 271 00:11:14,630 --> 00:11:15,936 Boom. 272 00:11:15,936 --> 00:11:18,155 I just want to flow with it a little bit 273 00:11:18,155 --> 00:11:19,722 and just cook with my heart. 274 00:11:23,117 --> 00:11:25,162 All aboard, baby! Let's get it. 275 00:11:25,162 --> 00:11:27,338 - Team Green. - Team Green is the money team! 276 00:11:27,338 --> 00:11:29,210 All right, Manuel, this is us. 277 00:11:29,210 --> 00:11:31,168 Here we go. Let's unpack. 278 00:11:31,168 --> 00:11:33,431 Let's get stuff into some sort of, like, organization. 279 00:11:33,431 --> 00:11:35,520 - It's the final cook! - Whoo! 280 00:11:35,520 --> 00:11:37,653 Remember when we thought other challenges were actually 281 00:11:37,653 --> 00:11:39,002 the craziest challenge? 282 00:11:39,002 --> 00:11:41,352 Then they put us on a ship. 283 00:11:42,397 --> 00:11:44,355 - Talk to me. - Start on cantaloupe juice, 284 00:11:44,355 --> 00:11:47,184 600 grams, but I want you to do two quarts of it, please. 285 00:11:47,184 --> 00:11:48,316 Yes, chef. 286 00:11:48,316 --> 00:11:49,839 They're huge. 287 00:11:49,839 --> 00:11:51,362 Look at these babies. 288 00:11:51,362 --> 00:11:53,321 I wanna do, like, a lobster mousse inside the pasta. 289 00:11:53,321 --> 00:11:56,411 For my second course, I'm making a lobster agnolotti 290 00:11:56,411 --> 00:11:57,760 with a lobster broth, 291 00:11:57,760 --> 00:12:00,371 representing time spent cooking in Boston 292 00:12:00,371 --> 00:12:01,808 when I was much younger. 293 00:12:01,808 --> 00:12:03,853 Spiny lobsters are crazy big. They have a huge tail. 294 00:12:03,853 --> 00:12:05,899 I normally work with Maine lobster, 295 00:12:05,899 --> 00:12:07,422 but I'm excited to see 296 00:12:07,422 --> 00:12:09,163 what the flavor profile is like in comparison. 297 00:12:09,163 --> 00:12:11,208 I'm going to use spiny lobster 298 00:12:11,208 --> 00:12:13,080 to pull inspiration from the Caribbean. 299 00:12:13,080 --> 00:12:15,691 All I gotta say is you know it's crazy for me and pasta. 300 00:12:15,691 --> 00:12:18,868 In the back of my head, I'm like, "“Pasta again?"” 301 00:12:18,868 --> 00:12:20,304 You okay, Michelle? 302 00:12:20,304 --> 00:12:22,002 I'm good. Oh, man, I hope I'm good. 303 00:12:22,002 --> 00:12:23,743 For someone who doesn't make a lot of pasta, 304 00:12:23,743 --> 00:12:24,874 she was the best pasta. 305 00:12:24,874 --> 00:12:26,180 Pasta was the best of everybody. 306 00:12:26,180 --> 00:12:28,748 $250,000 worth of nerves, 307 00:12:28,748 --> 00:12:31,751 and all I can think is, "“Execute, execute, execute."” 308 00:12:31,751 --> 00:12:33,056 I know I;ma gonna do you proud. 309 00:12:33,056 --> 00:12:34,754 I know, girl. And we got it. 310 00:12:34,754 --> 00:12:36,233 We got this. 311 00:12:36,233 --> 00:12:38,061 It's an incredible thing to watch 312 00:12:38,061 --> 00:12:40,411 Savannah'’s confidence grow and see her evolution. 313 00:12:40,411 --> 00:12:41,630 You know, she's a beast. 314 00:12:41,630 --> 00:12:43,632 You're cooking pasta for Tom and Kristen. 315 00:12:43,632 --> 00:12:45,199 Kristen worked at, like, 316 00:12:45,199 --> 00:12:46,722 one of the best pasta restaurants in the country. 317 00:12:46,722 --> 00:12:48,332 It's a ballsy move. 318 00:12:48,332 --> 00:12:50,117 Third course, for me, that represents, like, 319 00:12:50,117 --> 00:12:52,423 coming back to North Carolina, as, you know, a chef. 320 00:12:52,423 --> 00:12:55,818 For my third course, I'm making a roasted grouper with uni. 321 00:12:55,818 --> 00:12:58,647 My next move is ice cream base. 322 00:12:58,647 --> 00:13:00,823 For my fourth course, I am making a version 323 00:13:00,823 --> 00:13:04,174 of a hummingbird cake with rum mascarpone ice cream. 324 00:13:04,174 --> 00:13:06,829 It's actually from Jamaica, but I ate it a lot growing up, 325 00:13:06,829 --> 00:13:09,179 so I thought it'd be a great way to tie everything together. 326 00:13:09,179 --> 00:13:10,528 - Perfect! - Let's see. 327 00:13:10,528 --> 00:13:12,008 I'm a little nervous, to be honest. 328 00:13:12,008 --> 00:13:14,489 This is, like, my dream come true. 329 00:13:14,489 --> 00:13:16,056 I feel the same way! 330 00:13:16,056 --> 00:13:17,797 What is the inspiration behind first course, chef? 331 00:13:17,797 --> 00:13:20,277 When I interviewed for James Kent fresh out of college, 332 00:13:20,277 --> 00:13:23,367 he gave me scallops and told me to make him a dish, 333 00:13:23,367 --> 00:13:25,195 and now, we're opening a restaurant. 334 00:13:25,195 --> 00:13:29,373 Second course: smoked mussels and fines herbes purée. 335 00:13:29,373 --> 00:13:30,940 - It's perfect. Perfect. - Okay. 336 00:13:30,940 --> 00:13:32,376 That's done. 337 00:13:32,376 --> 00:13:34,074 Third course, chaaza, you're going into next. 338 00:13:34,074 --> 00:13:35,815 Classic Burmese curry. 339 00:13:35,815 --> 00:13:39,122 So I wanna do more my version, which is the chaaza as the sauce 340 00:13:39,122 --> 00:13:41,472 and lobsters in place of the shrimp. 341 00:13:41,472 --> 00:13:45,259 For my third course, I'm telling the story of the first dish 342 00:13:45,259 --> 00:13:47,217 that my wife, Sumaiya, made for me. 343 00:13:47,217 --> 00:13:48,915 I remember like it was yesterday. 344 00:13:48,915 --> 00:13:50,481 Tasting the broth, and I was like, 345 00:13:50,481 --> 00:13:52,701 "“I've not had anything like this before."” 346 00:13:52,701 --> 00:13:55,312 Dessert, I'm just gonna bloom some gelatin. 347 00:13:55,312 --> 00:13:57,880 Sounds crazy to say, but I'm gonna make a marshmallow 348 00:13:57,880 --> 00:13:59,403 that's gonna be the base of my sorbet. 349 00:13:59,403 --> 00:14:02,145 For dessert, I am making melon sorbet 350 00:14:02,145 --> 00:14:05,801 with avocado yogurt and candied seaweed. 351 00:14:05,801 --> 00:14:08,891 I wanna take the judges on a journey through my life. 352 00:14:08,891 --> 00:14:11,851 This is what we've been working for. This right here. 353 00:14:14,854 --> 00:14:18,205 My first course inspiration brings me back to working 354 00:14:18,205 --> 00:14:20,424 for one of the guest judges, Carrie Nahabedian. 355 00:14:20,424 --> 00:14:22,339 The tuna tartare kind of always remind me of her. 356 00:14:22,339 --> 00:14:24,254 - Yeah. - When I worked for her, 357 00:14:24,254 --> 00:14:25,690 I was 23 years old. 358 00:14:25,690 --> 00:14:27,518 The first day after I got hired, I was like, 359 00:14:27,518 --> 00:14:29,042 "“Chef, I'm sorry, I don't work pastries."” 360 00:14:29,042 --> 00:14:30,957 She just looked at me and was like, 361 00:14:30,957 --> 00:14:33,046 "“Well, you either work pastries here or you don't have a job."” 362 00:14:33,046 --> 00:14:35,004 So, I went back and started working pastries. 363 00:14:35,004 --> 00:14:36,484 What's your plan for the snaps? 364 00:14:36,484 --> 00:14:38,268 The snapper here really shows, like, 365 00:14:38,268 --> 00:14:40,053 where I am right now. 366 00:14:40,053 --> 00:14:42,577 Part of my inspiration for this dish actually comes from Danny. 367 00:14:42,577 --> 00:14:44,840 - Deadass? - Deadass. I love you, dog. 368 00:14:44,840 --> 00:14:47,321 Dan was really inspired by one of the things 369 00:14:47,321 --> 00:14:50,890 that Danny brought to us, which was sobacha. 370 00:14:50,890 --> 00:14:52,369 It's a buckwheat tea. 371 00:14:52,369 --> 00:14:54,023 That's pretty special, dude. Thank you. 372 00:14:54,023 --> 00:14:55,546 I guess I'm not as memorable. 373 00:14:57,200 --> 00:14:59,420 I knew this was gonna be the thing that was gonna take me 374 00:14:59,420 --> 00:15:01,378 the longest, and it totally is. 375 00:15:01,378 --> 00:15:03,250 For my second course, I am making grilled snapper, 376 00:15:03,250 --> 00:15:07,558 smoked dashi, real nuanced sobacha and grilled pumpkin. 377 00:15:07,558 --> 00:15:09,647 All right. Fish is clean. 378 00:15:09,647 --> 00:15:11,084 We're good to go. 379 00:15:11,084 --> 00:15:12,824 You did that pretty fast, actually. 380 00:15:12,824 --> 00:15:14,217 Yeah! 381 00:15:14,217 --> 00:15:17,003 Third course: the oxtail, pikliz, yeasted dumpling 382 00:15:17,003 --> 00:15:18,482 and fried Brussels sprouts. 383 00:15:18,482 --> 00:15:20,310 Oxtails always stuck with me as a young cook 384 00:15:20,310 --> 00:15:21,921 as something super unique. 385 00:15:21,921 --> 00:15:23,792 It really fits into my theme and my menu quite well. 386 00:15:23,792 --> 00:15:26,229 Dan, I just never know what he's gonna cook. 387 00:15:26,229 --> 00:15:29,580 He has a ton of little hidden surprises. 388 00:15:29,580 --> 00:15:33,367 His food has pretty much consistently been top-notch. 389 00:15:33,367 --> 00:15:34,977 You wanna taste this before I pour it? 390 00:15:34,977 --> 00:15:37,414 Lastly, dessert, which I'm most excited about, 391 00:15:37,414 --> 00:15:38,981 is gonna be this yogurt mousse 392 00:15:38,981 --> 00:15:40,852 with a grilled pineapple compote. 393 00:15:40,852 --> 00:15:42,245 Oh! I like it a lot. 394 00:15:42,245 --> 00:15:44,334 I want to know that I gave it my all 395 00:15:44,334 --> 00:15:45,683 to become the next Top Chef. 396 00:15:45,683 --> 00:15:46,771 It's, like, tart. 397 00:15:46,771 --> 00:15:47,990 I like it. Good job, chef. 398 00:15:47,990 --> 00:15:49,296 Three hours left! 399 00:15:49,296 --> 00:15:51,472 - Three hours! - Oh! 400 00:15:53,604 --> 00:15:55,345 - Manny, just send it, bro. - What? 401 00:15:55,345 --> 00:15:56,999 You're sitting there watching water. Like, we gotta go. 402 00:15:56,999 --> 00:15:58,435 Just turn the-- turn the whole thing up. 403 00:15:58,435 --> 00:16:00,046 - Got it. - Let's go. 404 00:16:00,046 --> 00:16:02,570 Being in the kitchen with Danny 405 00:16:02,570 --> 00:16:05,442 brings me back to my fine dining experiences. 406 00:16:05,442 --> 00:16:07,401 Wish this was done right now. 407 00:16:07,401 --> 00:16:09,490 Manny! I wanna pick up the speed by 10%, okay? 408 00:16:09,490 --> 00:16:10,839 Yes. 409 00:16:10,839 --> 00:16:12,754 But I wasn't expecting anything less from him. 410 00:16:12,754 --> 00:16:14,843 Here. This is your wheelhouse. 411 00:16:14,843 --> 00:16:16,236 Okay. 412 00:16:16,236 --> 00:16:17,933 I'm saying, "“Manny, we gotta push. 413 00:16:17,933 --> 00:16:19,456 "We gotta go a little faster."” 414 00:16:19,456 --> 00:16:21,632 That's me telling myself I gotta move a little faster. 415 00:16:21,632 --> 00:16:22,851 The intensity's high. 416 00:16:22,851 --> 00:16:25,201 I wanna do melon balls and compress them. 417 00:16:25,201 --> 00:16:26,681 How many cantaloupes did we have? 418 00:16:26,681 --> 00:16:28,465 There's a lot. Why, you need more? 419 00:16:28,465 --> 00:16:30,902 No, no, no, because I used what we have there for juice. 420 00:16:30,902 --> 00:16:32,208 All of it? 421 00:16:32,208 --> 00:16:34,123 That-- I needed at the two 600 grams. 422 00:16:34,123 --> 00:16:35,690 That's not gonna work. 423 00:16:35,690 --> 00:16:38,998 Oh, shit. There were melon balls on the prep list. 424 00:16:40,129 --> 00:16:43,089 Okay. Um... 425 00:16:50,531 --> 00:16:51,836 There's no cantaloupe left. 426 00:16:51,836 --> 00:16:52,968 - Not one? - Nope. 427 00:16:52,968 --> 00:16:55,623 ... That's not gonna work. 428 00:16:55,623 --> 00:16:57,538 I just need acid in this dessert. 429 00:16:57,538 --> 00:16:59,148 Yes, chef. 430 00:16:59,148 --> 00:17:00,976 The dessert looks very rich and you want something acidic 431 00:17:00,976 --> 00:17:02,064 to cut through. 432 00:17:02,064 --> 00:17:03,413 This is what we're gonna do. 433 00:17:03,413 --> 00:17:05,415 We're gonna do a little lemon relish. 434 00:17:09,811 --> 00:17:11,552 I think it looks really good. 435 00:17:11,552 --> 00:17:14,772 I would stop kneading it whenever it bounces back more. 436 00:17:14,772 --> 00:17:16,644 I'm going to-- 437 00:17:16,644 --> 00:17:18,385 Oh, my gosh! 438 00:17:18,385 --> 00:17:20,213 - ...keep them under-- Oh, no. - Hello, chefs! 439 00:17:20,213 --> 00:17:21,866 Hi! 440 00:17:23,477 --> 00:17:24,956 Oh, sh--, it's Emeril Lagasse. 441 00:17:24,956 --> 00:17:26,219 Stop it. Really? 442 00:17:26,219 --> 00:17:27,655 - Oh, my gosh! Hi! - Hi. 443 00:17:27,655 --> 00:17:29,570 - How are you? - How are you? 444 00:17:31,137 --> 00:17:32,312 I'm excited to see you too! 445 00:17:34,009 --> 00:17:36,359 Emeril----ing Lagasse. The guy's an American icon. 446 00:17:36,359 --> 00:17:37,752 My first cookbook was an Emeril Lagasse cookbook. 447 00:17:37,752 --> 00:17:39,406 - Hey, Danny. - What's happening, chef? 448 00:17:39,406 --> 00:17:40,929 Meet my friend, Emeril Lagasse, over here. 449 00:17:40,929 --> 00:17:42,452 What'’s going on, chef? How are you? 450 00:17:42,452 --> 00:17:43,584 - Nice to meet you. - Pleasure. 451 00:17:43,584 --> 00:17:45,194 Emeril's our guest judge. 452 00:17:45,194 --> 00:17:46,630 Amazing. 453 00:17:46,630 --> 00:17:48,241 I'm so excited to hear what's on the menu. 454 00:17:48,241 --> 00:17:50,199 So, basically I wanna tell a story 455 00:17:50,199 --> 00:17:52,201 of really significant food memories. 456 00:17:52,201 --> 00:17:55,117 Really my first interaction with seafood 457 00:17:55,117 --> 00:17:56,771 and shellfish was with my dad. 458 00:17:56,771 --> 00:17:58,947 We would go to the bay and forage all these mussels 459 00:17:58,947 --> 00:18:00,818 and bring '‘em home and cook '‘em. 460 00:18:00,818 --> 00:18:05,432 And so second course is going to be smoked mussel consommé 461 00:18:05,432 --> 00:18:06,998 and smoked mussel mayo. 462 00:18:06,998 --> 00:18:09,305 How are you gonna get mayonnaise and consommé together 463 00:18:09,305 --> 00:18:10,611 where it doesn't turn into... 464 00:18:10,611 --> 00:18:12,265 No, the sauce is gonna be poured over 465 00:18:12,265 --> 00:18:13,875 - so it won't get coagulated. - Okay. 466 00:18:13,875 --> 00:18:15,964 Let's see if you pull that off. Good luck tomorrow. 467 00:18:15,964 --> 00:18:17,183 Thank you, chef. 468 00:18:17,183 --> 00:18:18,488 - Hi, Savannah. - Hi. Hi, chef. 469 00:18:18,488 --> 00:18:19,794 - How you doing? - Hello. 470 00:18:19,794 --> 00:18:21,448 What are you making, Savannah? 471 00:18:21,448 --> 00:18:23,058 I'm doing a menu based off of my experiences 472 00:18:23,058 --> 00:18:24,320 up until this point. 473 00:18:24,320 --> 00:18:25,756 So, I'm starting with inspiration 474 00:18:25,756 --> 00:18:27,802 from North Carolina, a saltfish fritter. 475 00:18:27,802 --> 00:18:30,021 After that, it gets a little bit more refined 476 00:18:30,021 --> 00:18:32,285 and it gets a little bit heavier as we go on. 477 00:18:32,285 --> 00:18:33,982 The saltfish you have already cured? 478 00:18:33,982 --> 00:18:35,375 We bought saltfish today. 479 00:18:35,375 --> 00:18:36,898 You bought it here, in the market here? 480 00:18:36,898 --> 00:18:38,421 - Yes, chef. - So, it's soaking now? 481 00:18:38,421 --> 00:18:39,640 - Yeah. - Sounds delicious. 482 00:18:39,640 --> 00:18:41,163 What does it mean to you to win? 483 00:18:41,163 --> 00:18:43,470 You know, for me, being here in the first place 484 00:18:43,470 --> 00:18:45,036 was me taking a chance on myself. 485 00:18:45,036 --> 00:18:47,996 To win Top Chef would really prove a lot to me. 486 00:18:47,996 --> 00:18:49,650 And this menu is for me. 487 00:18:49,650 --> 00:18:51,478 - I love it. Well, good luck. - Yeah. 488 00:18:51,478 --> 00:18:53,175 - Thank you. - Thank you, chef. Thank you. 489 00:18:53,175 --> 00:18:54,742 - Hey, Dan. - Hi, chef. 490 00:18:54,742 --> 00:18:56,439 How are you? 491 00:18:56,439 --> 00:18:59,529 So you came and ate at Tru when I was a line cook there in 1999. 492 00:18:59,529 --> 00:19:00,965 And look at you! Now, here you are. 493 00:19:00,965 --> 00:19:02,880 And now here you are, and here I am. 494 00:19:02,880 --> 00:19:04,534 How things going? 495 00:19:04,534 --> 00:19:06,580 What I wanna do here is some throwbacks 496 00:19:06,580 --> 00:19:08,190 to some old classics, 497 00:19:08,190 --> 00:19:10,192 but really kind of pay homage to where I am right now. 498 00:19:10,192 --> 00:19:12,803 Emeril Lagasse is gonna taste my finale meal. This is crazy. 499 00:19:12,803 --> 00:19:14,762 - Good seeing you. - Good to see you too. 500 00:19:14,762 --> 00:19:16,459 I hope he tastes my food tomorrow and says, 501 00:19:16,459 --> 00:19:18,244 "“Bam! This is great."” 502 00:19:18,244 --> 00:19:19,767 What I don't hope he says is, 503 00:19:19,767 --> 00:19:21,943 "“You could'’ve kicked it up a notch."” 504 00:19:21,943 --> 00:19:23,684 Danny, Dan, and Savannah, 505 00:19:23,684 --> 00:19:26,339 we are having breakfast tomorrow morning, so we'll see you then. 506 00:19:26,339 --> 00:19:27,992 - Thank you so much. - Take care. 507 00:19:27,992 --> 00:19:29,690 - Thank you, chefs. - See you. Bye-bye. 508 00:19:29,690 --> 00:19:31,518 Man, how cool was that, Danny? 509 00:19:31,518 --> 00:19:33,084 Meeting Emeril? Oh, lord! 510 00:19:33,084 --> 00:19:35,870 Ten minutes. We gotta move, Savannah. 511 00:19:35,870 --> 00:19:37,088 Gotcha. 512 00:19:37,088 --> 00:19:38,829 Cream sauce headed to the rack. 513 00:19:38,829 --> 00:19:41,745 Gonna dry this up a little bit and then I'm going to fry it. 514 00:19:41,745 --> 00:19:43,356 It's gonna turn into a seaweed glass. 515 00:19:43,356 --> 00:19:45,836 To get seafood into the dessert, 516 00:19:45,836 --> 00:19:47,882 the first thing that kind of came to mind was seaweed 517 00:19:47,882 --> 00:19:50,493 and then I started playing around with candying it. 518 00:19:50,493 --> 00:19:51,886 This is trash. 519 00:19:51,886 --> 00:19:55,846 It has this basically shell of sugar, 520 00:19:55,846 --> 00:20:00,721 but when you eat it, you still get this fresh ocean flavor. 521 00:20:00,721 --> 00:20:02,549 One minute, team. 522 00:20:02,549 --> 00:20:05,160 Now that is what needed to happen the first time. 523 00:20:05,160 --> 00:20:06,509 So much better. 524 00:20:06,509 --> 00:20:07,902 We gotta get that speed rack wrapped. 525 00:20:07,902 --> 00:20:09,686 We need to be at 120% tomorrow. 526 00:20:09,686 --> 00:20:11,035 Yes. 527 00:20:11,035 --> 00:20:12,863 This is it. This is all we have to do. 528 00:20:12,863 --> 00:20:14,691 Two and a half is gonna go by quick. 529 00:20:14,691 --> 00:20:16,650 We definitely have a hefty prep list for tomorrow, 530 00:20:16,650 --> 00:20:18,260 but we're looking really good in the beginning 531 00:20:18,260 --> 00:20:19,566 and the end of the meal. 532 00:20:19,566 --> 00:20:22,743 Fritter batter, glaze, potato purée. 533 00:20:22,743 --> 00:20:25,180 There are a lot of things for the second and third course 534 00:20:25,180 --> 00:20:26,921 that still need to happen. 535 00:20:26,921 --> 00:20:29,053 Coming in and getting pickled mussels done, and then tasting, 536 00:20:29,053 --> 00:20:31,317 and then immediately going into pasta. 537 00:20:31,317 --> 00:20:32,927 - Okay. - I'll make it work. 538 00:20:32,927 --> 00:20:35,277 - Thank you. - No, thank you. 539 00:20:35,277 --> 00:20:36,626 - Love you. - Love you, bud. 540 00:20:36,626 --> 00:20:39,455 - Good job. - We got this. 541 00:20:49,335 --> 00:20:52,947 Top Chef is unique in the sense that each day is a new day. 542 00:20:52,947 --> 00:20:56,603 If you make it to that day, you get judged based on that day. 543 00:20:56,603 --> 00:20:59,910 The three of us have all worked really hard to get here. 544 00:20:59,910 --> 00:21:03,784 We created incredible bonds and relationships, 545 00:21:03,784 --> 00:21:06,439 but there's one more cook, and it's all over. 546 00:21:06,439 --> 00:21:08,310 That's it. 547 00:21:13,576 --> 00:21:15,317 - Good morning. - Good morning. 548 00:21:15,317 --> 00:21:17,319 - Good morning, good morning! - Everyone sleep okay? 549 00:21:17,319 --> 00:21:19,103 Yeah, totally. Strangely. 550 00:21:19,103 --> 00:21:20,931 - How's prep going? - It'’s good. 551 00:21:20,931 --> 00:21:22,063 Good. 552 00:21:22,063 --> 00:21:23,717 It went well. Yeah, we got a lot done. 553 00:21:23,717 --> 00:21:25,893 Dan, you had mentioned you tried out 11 times. 554 00:21:25,893 --> 00:21:27,895 - Yes. - Have you tried out before? 555 00:21:27,895 --> 00:21:29,636 It was something that I've wanted to do, 556 00:21:29,636 --> 00:21:32,682 but timing has just never, ever been right. 557 00:21:32,682 --> 00:21:35,206 And so opening the restaurant and having this time 558 00:21:35,206 --> 00:21:38,514 of not tied to a service, I was like, "“I'm gonna do it."” 559 00:21:38,514 --> 00:21:41,125 And, like, a week later, it all kind of just fell into place. 560 00:21:41,125 --> 00:21:43,171 So you're opening a seafood restaurant, 561 00:21:43,171 --> 00:21:45,434 - and when are you opening? - Next year. 562 00:21:45,434 --> 00:21:47,393 Perfect timing. Very smart. 563 00:21:47,393 --> 00:21:49,830 It was the master plan, I'm sure. 564 00:21:49,830 --> 00:21:51,397 Do you have a restaurant as well, Savannah? 565 00:21:51,397 --> 00:21:52,876 I do not. 566 00:21:52,876 --> 00:21:54,661 I've been the executive chef of a restaurant 567 00:21:54,661 --> 00:21:56,706 called Glasshouse Kitchen in Durham, North Carolina, 568 00:21:56,706 --> 00:22:00,057 but stepped away to come take this opportunity 569 00:22:00,057 --> 00:22:01,407 and I'm on the lookout. 570 00:22:01,407 --> 00:22:02,538 I think there'll be no shortage. 571 00:22:02,538 --> 00:22:04,932 - Right. - This is insane. 572 00:22:04,932 --> 00:22:06,542 I've never competed in any sort of 573 00:22:06,542 --> 00:22:08,370 culinary competition in my life 574 00:22:08,370 --> 00:22:11,286 and I'm a finalist in Top Chef. 575 00:22:11,286 --> 00:22:13,027 Carolina or Duke? 576 00:22:13,027 --> 00:22:15,203 To be honest, I was raised in, like, a Carolina family, but-- 577 00:22:15,203 --> 00:22:16,900 Okay, great. And I love it. 578 00:22:17,553 --> 00:22:18,859 - Stop there! - Just stop there, yeah. 579 00:22:18,859 --> 00:22:20,382 I wanna do this for me, 580 00:22:20,382 --> 00:22:21,644 I wanna do this for my family 581 00:22:21,644 --> 00:22:23,864 and I wanna do it for North Carolina. 582 00:22:23,864 --> 00:22:27,041 I'm a totally different girl than I was in Wisconsin. 583 00:22:27,041 --> 00:22:28,738 How about you, Dan? 584 00:22:28,738 --> 00:22:30,610 What do you think you're gonna take away from this experience? 585 00:22:30,610 --> 00:22:33,526 For me, I wanna be able to elevate my platform 586 00:22:33,526 --> 00:22:35,266 and be able to talk more about the things 587 00:22:35,266 --> 00:22:36,572 that I really care about. 588 00:22:36,572 --> 00:22:38,922 I wanna make a difference beyond just food. 589 00:22:38,922 --> 00:22:41,229 There is no treatment. There is no cure. 590 00:22:41,229 --> 00:22:43,536 The only thing I can do is get the word out 591 00:22:43,536 --> 00:22:44,885 about Kennedy's disease. 592 00:22:44,885 --> 00:22:46,800 I love cooking, but what I realized 593 00:22:46,800 --> 00:22:48,541 is I also love the advocacy part of it. 594 00:22:48,541 --> 00:22:52,458 People kept saying, "“No, no, no,"” and I just did it. 595 00:22:52,458 --> 00:22:56,200 Think about how many people you guys have affected. 596 00:22:56,200 --> 00:22:58,638 19 years. I was seven. 597 00:23:00,074 --> 00:23:02,163 You thought you were young on this show. 598 00:23:02,163 --> 00:23:04,208 Fun little fact, Emeril judged my finale. 599 00:23:04,208 --> 00:23:05,514 Yeah. 600 00:23:05,514 --> 00:23:07,081 My first episode and my finale. 601 00:23:07,081 --> 00:23:08,909 - Full-circle moment. - Very much so. 602 00:23:08,909 --> 00:23:10,693 Yesterday on the pool deck, I was like, 603 00:23:10,693 --> 00:23:13,304 "“I'm so excited just to say the words."” 604 00:23:13,304 --> 00:23:15,176 And I'm not gonna get emotional yet, 605 00:23:15,176 --> 00:23:18,440 but I'm----ing excited to say it to either one of you. 606 00:23:18,440 --> 00:23:19,702 But I am getting emotional. 607 00:23:19,702 --> 00:23:20,964 It is emotional. 608 00:23:20,964 --> 00:23:22,270 It's a good feeling, though. 609 00:23:22,270 --> 00:23:23,445 - Yeah. - It is. 610 00:23:23,445 --> 00:23:24,751 It'’s a really good feeling. 611 00:23:24,751 --> 00:23:26,405 But I think we're all gonna get that way. 612 00:23:26,405 --> 00:23:28,319 I mean, this has been a long journey for all of us. 613 00:23:28,319 --> 00:23:30,060 You're here for a reason. 614 00:23:30,060 --> 00:23:32,585 Just cook your hearts out, and, uh, and make it taste good. 615 00:23:32,585 --> 00:23:36,589 It's time. 616 00:23:36,589 --> 00:23:39,548 - On that note... - Cheers. Congratulations. 617 00:23:39,548 --> 00:23:41,115 I can't wait to eat your food. 618 00:23:41,115 --> 00:23:42,290 Cheers. 619 00:23:42,290 --> 00:23:44,597 Don't disappoint Emeril, people. 620 00:23:55,521 --> 00:23:56,826 Savannah! 621 00:23:56,826 --> 00:23:58,175 - Girl, what's up? - Hey! 622 00:23:58,175 --> 00:23:59,742 All right, papi. Let's hit it. 623 00:23:59,742 --> 00:24:01,352 - Let's hit it. Let's hit it. - Yeah! 624 00:24:01,352 --> 00:24:03,354 First course, I'll have you start pickling mussel. 625 00:24:03,354 --> 00:24:04,747 Perf. 626 00:24:04,747 --> 00:24:06,183 So the tuna, we're gonna dice up the tuna. 627 00:24:06,183 --> 00:24:07,750 We're gonna mix it with the kombu oil. 628 00:24:07,750 --> 00:24:09,360 I'm so excited. 629 00:24:09,360 --> 00:24:12,494 Instead of going with this very predictable progression, 630 00:24:12,494 --> 00:24:15,541 I chose a bold dish to put out for my first course. 631 00:24:15,541 --> 00:24:17,368 This is a black garlic labneh. 632 00:24:17,368 --> 00:24:20,763 I want it to be a little bit of peak and valley, peak, valley. 633 00:24:20,763 --> 00:24:23,244 Just put that 20 minutes at 40 degrees, like, 634 00:24:23,244 --> 00:24:26,856 does the texture of the tuna, it makes it almost, like, jammy. 635 00:24:26,856 --> 00:24:28,249 Seasoning is really good. 636 00:24:28,249 --> 00:24:29,729 Yeah. 637 00:24:29,729 --> 00:24:31,905 This is your prep list for the day. 638 00:24:31,905 --> 00:24:34,211 All these tasks should total take you 40 minutes. 639 00:24:34,211 --> 00:24:35,386 Ask questions. 640 00:24:35,386 --> 00:24:36,823 - Yes, chef. - My chef. 641 00:24:36,823 --> 00:24:39,086 I have a green seasoning called epis, 642 00:24:39,086 --> 00:24:40,696 which is kind of traditional 643 00:24:40,696 --> 00:24:42,263 to some of the islands in this area. 644 00:24:42,263 --> 00:24:43,699 Amazing. 645 00:24:43,699 --> 00:24:45,875 I'm not handing Michelle a prep list, and, like, 646 00:24:45,875 --> 00:24:47,703 "“This is exactly what I want you to do."” 647 00:24:47,703 --> 00:24:50,053 Obviously, one fritter per person. 648 00:24:50,053 --> 00:24:52,055 So. I need to go larger on this fritter. 649 00:24:52,055 --> 00:24:53,927 I thought we were doing multiple fritters. 650 00:24:53,927 --> 00:24:56,059 I do not hate the idea of there being more than one 651 00:24:56,059 --> 00:24:57,713 if they're the right size, you know what I mean? 652 00:24:57,713 --> 00:25:01,064 Michelle's always been really open to giving me feedback. 653 00:25:01,064 --> 00:25:02,588 The epis needs to be cooked. 654 00:25:02,588 --> 00:25:04,285 - No, it doesn't. - You don't think? 655 00:25:04,285 --> 00:25:05,591 No. Not at all. 656 00:25:05,591 --> 00:25:06,853 - More? - Get the backsides more. 657 00:25:06,853 --> 00:25:08,463 Back, too? Yes, chef. 658 00:25:08,463 --> 00:25:10,639 - Now, we're cookin'’. - I love it. 659 00:25:10,639 --> 00:25:13,076 After they're cooked, they start deflating. 660 00:25:13,076 --> 00:25:14,513 See all these are, like, super puffy? 661 00:25:14,513 --> 00:25:16,210 Yeah. We can pop '‘em in the oven. 662 00:25:16,210 --> 00:25:18,647 The dumplings in the pan will kinda puff up, 663 00:25:18,647 --> 00:25:20,344 but then they kinda deflate, 664 00:25:20,344 --> 00:25:22,216 and so then you gotta put '‘em in the oven, 665 00:25:22,216 --> 00:25:23,913 and that's gonna get '‘em real nice and puffy. 666 00:25:23,913 --> 00:25:25,567 I didn't know that. 667 00:25:25,567 --> 00:25:27,526 I've never, like, cooked them multiple times like that. 668 00:25:27,526 --> 00:25:29,223 One hour to first course. 669 00:25:29,223 --> 00:25:30,964 I'm gonna smoke the mussels. 670 00:25:32,356 --> 00:25:34,315 I think everything needs a little bit more seasoning. 671 00:25:34,315 --> 00:25:36,578 For dessert, we need to make a lemon relish 672 00:25:36,578 --> 00:25:37,927 '‘cause we got rid of the balls. 673 00:25:37,927 --> 00:25:40,103 Cut supremes, small brunoise 674 00:25:40,103 --> 00:25:42,453 and then, we'll segment the actual citrus. 675 00:25:42,453 --> 00:25:44,978 - Yes? - Yes. 676 00:25:46,632 --> 00:25:49,286 The color of this chaaza sauce is right, is what it is. 677 00:25:49,286 --> 00:25:51,593 For my third course, I am making salsa macha 678 00:25:51,593 --> 00:25:53,464 and sauce chaaza. 679 00:25:53,464 --> 00:25:55,945 My wife is Indian-Pakistani and I love the culture, 680 00:25:55,945 --> 00:25:58,165 I love the food and I'm not afraid to cook it. 681 00:25:58,165 --> 00:25:59,645 I've cooked with my mother-in-law. 682 00:25:59,645 --> 00:26:01,385 They've shown me these recipes 683 00:26:01,385 --> 00:26:03,997 and to be able to make them now, here is, like, super special. 684 00:26:04,650 --> 00:26:06,086 Fifteen minutes. 685 00:26:06,086 --> 00:26:07,653 Papi, we gotta go here, yeah? 686 00:26:07,653 --> 00:26:09,480 Yeah. 687 00:26:09,480 --> 00:26:11,265 Fragil-ey, fragil-ey. 688 00:26:16,531 --> 00:26:19,099 Ahh, so pretty. 689 00:26:19,099 --> 00:26:20,927 What a dining room. 690 00:26:20,927 --> 00:26:22,363 Have a seat. 691 00:26:24,060 --> 00:26:28,717 Well, welcome aboard, everyone, to our finale meal of season 21, 692 00:26:28,717 --> 00:26:31,372 which started all the way in Milwaukee, and now here we are, 693 00:26:31,372 --> 00:26:34,288 all on a ship together in the middle of the Caribbean. 694 00:26:34,288 --> 00:26:36,856 Each chef has a different cooking style. 695 00:26:36,856 --> 00:26:38,422 They've come a long way 696 00:26:38,422 --> 00:26:40,120 and we're in for some really, really tasty food. 697 00:26:40,120 --> 00:26:41,643 My pants are already unbuttoned. 698 00:26:41,643 --> 00:26:43,993 That's the move, huh? 699 00:26:43,993 --> 00:26:46,387 Down to 5:30, 5:30. 700 00:26:46,387 --> 00:26:50,434 You really can't tell what's, uh, grapefruit and what's tuna. 701 00:26:50,434 --> 00:26:52,567 I'm gonna lay down the seashells on top of the rocks. 702 00:26:52,567 --> 00:26:54,264 I want it to basically look like this dish 703 00:26:54,264 --> 00:26:55,831 just washed up from the ocean. 704 00:26:55,831 --> 00:26:57,354 Okay. I'm gonna go in with sweet potato. 705 00:26:57,354 --> 00:26:59,182 I'll help you with cilantros 706 00:26:59,182 --> 00:27:00,662 and then we'll put more chips. 707 00:27:00,662 --> 00:27:02,359 One minute! 708 00:27:02,359 --> 00:27:03,926 I'm going on with beets. 709 00:27:07,713 --> 00:27:08,844 Time'’s up. 710 00:27:08,844 --> 00:27:11,194 All right. Let's go! 711 00:27:11,194 --> 00:27:13,022 Oh, yeah. Love it, guys. 712 00:27:13,022 --> 00:27:15,851 - Here we go. - Here it is. 713 00:27:17,636 --> 00:27:19,333 That's beautiful. 714 00:27:19,333 --> 00:27:20,856 - Hi, chefs. - Hi. 715 00:27:20,856 --> 00:27:22,510 We have Dan, Savannah and Danny. 716 00:27:22,510 --> 00:27:24,686 - Nice to meet you guys. - Nice to meet you. 717 00:27:24,686 --> 00:27:26,296 It's been a long time. 718 00:27:26,296 --> 00:27:27,689 - It'’s been a while. - Congratulations. 719 00:27:27,689 --> 00:27:29,212 Thank you so much. 720 00:27:29,212 --> 00:27:30,692 Dan, can you please tell us about your concept 721 00:27:30,692 --> 00:27:32,172 and your first course, please? 722 00:27:32,172 --> 00:27:33,869 The other night, Morimoto cooked for us 723 00:27:33,869 --> 00:27:35,741 and he also gave us a proverb, "“Live in the moment."” 724 00:27:35,741 --> 00:27:38,439 And I think my whole menu is just about being in this moment. 725 00:27:38,439 --> 00:27:41,398 For my first course, we have a little tuna tartare, 726 00:27:41,398 --> 00:27:44,967 ruby red grapefruit, Caribbean pepper purée, garlic chips. 727 00:27:44,967 --> 00:27:46,403 Black garlic labneh on the bottom. 728 00:27:46,403 --> 00:27:48,188 What about you, Savannah? 729 00:27:48,188 --> 00:27:50,538 I wanted to reference locations and certain dishes 730 00:27:50,538 --> 00:27:52,409 that brought back food memories for me, 731 00:27:52,409 --> 00:27:54,150 but also inspired me throughout my career. 732 00:27:54,150 --> 00:27:56,109 I am starting with North Carolina, 733 00:27:56,109 --> 00:27:57,806 which is where I was born and raised. 734 00:27:57,806 --> 00:28:00,069 I grew up eating a lot of sweet potatoes and hush puppies. 735 00:28:00,069 --> 00:28:02,245 This is a saltfish fritter. 736 00:28:02,245 --> 00:28:04,030 It has a sweet potato purée 737 00:28:04,030 --> 00:28:07,033 pickled mussel and then a habanero honey glaze. 738 00:28:07,033 --> 00:28:09,252 - Danny. - I want to take you guys 739 00:28:09,252 --> 00:28:12,429 on a journey of significant food memories for me 740 00:28:12,429 --> 00:28:15,737 and also highlighting the ocean and the sea. 741 00:28:15,737 --> 00:28:18,740 Scallop's just one of the first things that I ever cooked 742 00:28:18,740 --> 00:28:20,046 in a professional kitchen. 743 00:28:20,046 --> 00:28:21,961 For your first course from me 744 00:28:21,961 --> 00:28:25,486 is a scallop habanero leche de tigre 745 00:28:25,486 --> 00:28:27,923 with a breadfruit and nori tuile. 746 00:28:27,923 --> 00:28:30,404 I know that you guys are all in competition with each other, 747 00:28:30,404 --> 00:28:32,754 but what I'm struggling with is how well this actually works 748 00:28:32,754 --> 00:28:34,408 as, like, a trio of food. 749 00:28:36,062 --> 00:28:37,759 All right, three more courses to go. Thank you, chefs. 750 00:28:37,759 --> 00:28:40,327 - Thank you very much. - Thank you so much. 751 00:28:41,110 --> 00:28:43,330 Maybe we should start with Dan's tuna tartare. 752 00:28:43,330 --> 00:28:45,854 To me, it's the loudest, and I appreciate it. 753 00:28:45,854 --> 00:28:47,290 I like the labneh. 754 00:28:47,290 --> 00:28:49,292 There's something going on with the tuna. 755 00:28:49,292 --> 00:28:50,903 I don't know whether he sous vide it 756 00:28:50,903 --> 00:28:51,991 at a very low temperature... 757 00:28:51,991 --> 00:28:53,775 The texture of the tuna, 758 00:28:53,775 --> 00:28:57,083 you can't differentiate between the grapefruit. 759 00:28:57,083 --> 00:28:58,780 I like the spice, though. 760 00:28:58,780 --> 00:29:01,478 I keep going back to it. There's something addictive about it. 761 00:29:01,478 --> 00:29:03,306 Mm-hmm. 762 00:29:03,306 --> 00:29:07,180 Savannah's first course was a great way to start the meal 763 00:29:07,180 --> 00:29:10,923 with something crunchy and sweet-savory. 764 00:29:10,923 --> 00:29:12,402 The honey habanero, I loved. 765 00:29:12,402 --> 00:29:14,100 I thought there was some harmony there. 766 00:29:14,100 --> 00:29:15,928 There was a little bit of spice in there as well. 767 00:29:15,928 --> 00:29:17,668 I thought it was nicely balanced. 768 00:29:17,668 --> 00:29:20,541 The fritter, I thought she just did a really great job with. 769 00:29:21,281 --> 00:29:22,848 Michelle, I'm gonna start going on pasta, okay? 770 00:29:22,848 --> 00:29:25,241 I'm gonna form a few and just drop '‘em so we can try. 771 00:29:25,241 --> 00:29:26,721 All right. 772 00:29:26,721 --> 00:29:28,288 Danny's dish was very beautiful. 773 00:29:28,288 --> 00:29:31,291 I loved the mimicking of the scallop shell 774 00:29:31,291 --> 00:29:34,033 with that nori and breadfruit tuile. 775 00:29:34,033 --> 00:29:35,817 And the scallops were just pristine. 776 00:29:35,817 --> 00:29:37,950 As much as there are elements that I really do love, 777 00:29:37,950 --> 00:29:39,516 this needs salt. 778 00:29:39,516 --> 00:29:41,170 - Right, right, right, right. - Totally. 779 00:29:41,170 --> 00:29:42,824 A couple grains of salt makes this dish 780 00:29:42,824 --> 00:29:44,478 almost the perfect dish. 781 00:29:44,478 --> 00:29:46,915 I do find myself going back to Danny's sauce. 782 00:29:46,915 --> 00:29:48,482 I like-- I'm just-- It's all gone. 783 00:29:49,831 --> 00:29:51,006 Check your cabbage, Manny! 784 00:29:51,006 --> 00:29:52,399 Yes, chef. 785 00:29:52,399 --> 00:29:53,879 When was the last time you checked it? 786 00:29:53,879 --> 00:29:55,619 Like, seven minutes ago. 787 00:29:55,619 --> 00:29:57,883 You wanna look at the cabbage? It's right behind you, open. 788 00:29:59,101 --> 00:30:00,711 Yes. Perfect. 789 00:30:00,711 --> 00:30:02,757 Uh, leave it temp-- Put it on this speed rack here. 790 00:30:02,757 --> 00:30:03,889 Yes. 791 00:30:03,889 --> 00:30:06,717 27 minutes to second course. 792 00:30:06,717 --> 00:30:08,719 I think I'm gonna need to go a little thinner. 793 00:30:08,719 --> 00:30:11,679 I want there to be a great amount of filling 794 00:30:11,679 --> 00:30:13,159 inside the pasta, 795 00:30:13,159 --> 00:30:16,031 but it's not exactly where it's supposed to be. 796 00:30:16,771 --> 00:30:17,859 Pasta's down. 797 00:30:17,859 --> 00:30:19,687 I'm just going off gut feeling. 798 00:30:19,687 --> 00:30:21,907 Seven minutes 'til second course. 799 00:30:24,257 --> 00:30:26,912 Kinda just redo this. 800 00:30:26,912 --> 00:30:28,087 The skin's a little tough? 801 00:30:28,087 --> 00:30:29,523 It'’s-- it is. 802 00:30:29,523 --> 00:30:30,872 My second dish, it's incredibly simple. 803 00:30:30,872 --> 00:30:32,439 It's also incredibly nuanced. 804 00:30:32,439 --> 00:30:34,223 We can definitely get some more color on this guy. 805 00:30:34,223 --> 00:30:36,138 There's a lot of levels of flavor. 806 00:30:36,138 --> 00:30:37,574 It's a little risky 807 00:30:37,574 --> 00:30:39,228 '‘cause everything needs to be in balance, 808 00:30:39,228 --> 00:30:40,969 and that's not as easy as people think it is. 809 00:30:40,969 --> 00:30:43,754 I made the anchovy butter with anchovies, garlic, lemon zest. 810 00:30:43,754 --> 00:30:45,060 Really simple. 811 00:30:45,060 --> 00:30:45,931 You're down to two minutes. 812 00:30:47,149 --> 00:30:48,237 This pasta could be more done, 813 00:30:48,237 --> 00:30:49,586 but I just have to hurry. 814 00:30:49,586 --> 00:30:52,111 I don't wanna serve pasta that's not done 815 00:30:52,111 --> 00:30:54,809 and I also don't wanna serve overcooked lobster. 816 00:30:54,809 --> 00:30:56,419 All right. I'm coming over. 817 00:30:56,419 --> 00:30:59,770 Instead of going four across, go three across. 818 00:30:59,770 --> 00:31:01,598 There's a little bit of scallion oil. 819 00:31:01,598 --> 00:31:03,122 Really perfume. 820 00:31:03,122 --> 00:31:04,340 Down to five seconds. 821 00:31:04,340 --> 00:31:05,428 I gotta go. 822 00:31:05,428 --> 00:31:07,126 Looks great, chef. 823 00:31:15,612 --> 00:31:17,179 Thank you. 824 00:31:19,007 --> 00:31:20,748 This is very beautiful. 825 00:31:20,748 --> 00:31:22,793 Dan, can you tell us about your second dish, please? 826 00:31:22,793 --> 00:31:24,317 We have grilled snapper 827 00:31:24,317 --> 00:31:25,971 with some ginger and scallions on top, 828 00:31:25,971 --> 00:31:29,931 braised pumpkin and a dashi made from smoked snapper bones. 829 00:31:29,931 --> 00:31:34,457 My second course is inspired by my time spent cooking in Boston. 830 00:31:34,457 --> 00:31:36,851 I have spiny lobster agnolotti. 831 00:31:36,851 --> 00:31:39,810 It has a lobster broth, smoked marcona almonds 832 00:31:39,810 --> 00:31:43,423 and grapes that are tossed in a tarragon vinaigrette. 833 00:31:43,423 --> 00:31:46,556 What's the egg to flour ratio in your pasta dough? 834 00:31:46,556 --> 00:31:49,429 We did 8 cups of flour and then 12 eggs. 835 00:31:49,429 --> 00:31:51,170 And it was more yolk than whole egg. 836 00:31:51,170 --> 00:31:52,823 Danny? 837 00:31:52,823 --> 00:31:56,262 I have for you smoked mussels, plantains and cabbage. 838 00:31:56,262 --> 00:31:59,526 On the base of the plate is a smoked mussel mayo 839 00:31:59,526 --> 00:32:01,484 and then a fines herbes purée. 840 00:32:01,484 --> 00:32:02,964 All right, chefs. Thank you very much. 841 00:32:02,964 --> 00:32:04,748 - Thank you. - Thank you. 842 00:32:07,055 --> 00:32:08,535 I thought Dan's dish was 843 00:32:08,535 --> 00:32:11,538 this perfect umami-ish song to seafood. 844 00:32:11,538 --> 00:32:15,368 I think Dan's dish is simple, but executed perfectly. 845 00:32:15,368 --> 00:32:17,544 I like the texture of the pumpkin. 846 00:32:17,544 --> 00:32:19,589 I'm going back for another bite. 847 00:32:19,589 --> 00:32:21,417 The dashi was really flavorful. 848 00:32:21,417 --> 00:32:23,202 It got a nice little line there of having some flavor, 849 00:32:23,202 --> 00:32:24,725 but still being light. 850 00:32:24,725 --> 00:32:26,422 It's impossible to see, like, do they like this? 851 00:32:26,422 --> 00:32:28,207 Do they not like this? What is going on? 852 00:32:29,904 --> 00:32:32,211 I think Savannah is trying to find herself in her cooking. 853 00:32:32,211 --> 00:32:35,997 The pasta dough itself is not right technically speaking. 854 00:32:35,997 --> 00:32:37,520 It felt dry and brittle. 855 00:32:37,520 --> 00:32:39,174 I actually like her broth. 856 00:32:39,174 --> 00:32:40,567 It's on a verge of being salty, 857 00:32:40,567 --> 00:32:42,438 but a lot of lobster flavor comes through. 858 00:32:42,438 --> 00:32:46,703 Lobster pasta gives me feelings of luxury, 859 00:32:46,703 --> 00:32:49,097 which means not too many textures. 860 00:32:49,097 --> 00:32:52,753 But I think the almonds just get in the way of that for me. 861 00:32:52,753 --> 00:32:54,276 How'd that go? 862 00:32:54,276 --> 00:32:56,887 Kristen asked what the recipe was, which concerns me. 863 00:32:56,887 --> 00:32:58,454 What'd you think of Danny's dish? 864 00:32:58,454 --> 00:33:00,369 I love the cabbage. 865 00:33:00,369 --> 00:33:01,980 The char was beautiful. I love char. 866 00:33:01,980 --> 00:33:03,590 I really like all the flavors, 867 00:33:03,590 --> 00:33:06,549 but I had a hard time figuring out 868 00:33:06,549 --> 00:33:09,422 how to get it onto my fork and then into my mouth. 869 00:33:09,422 --> 00:33:11,032 There's a lot going on. 870 00:33:11,032 --> 00:33:12,947 Like, throw everything in this dish and see what happens. 871 00:33:12,947 --> 00:33:14,427 That said, I like it. 872 00:33:14,427 --> 00:33:16,603 Yeah. Weirdly. - Weirdly like it. 873 00:33:16,603 --> 00:33:18,605 Manny, we're gonna have to push on this one. 874 00:33:18,605 --> 00:33:19,736 Yes, chef. 875 00:33:19,736 --> 00:33:21,477 Fifteen minutes to next course. 876 00:33:22,870 --> 00:33:25,090 The fish looks good. How you feeling on plantains? 877 00:33:25,090 --> 00:33:27,962 Plantains are a bit underripe, but we gonna make it work. 878 00:33:27,962 --> 00:33:32,401 These plantains are a rough version of mofongo. 879 00:33:32,401 --> 00:33:33,968 We're not going for the same texture, 880 00:33:33,968 --> 00:33:36,318 so I do want them to be a little bit crispy still. 881 00:33:36,318 --> 00:33:37,798 They're a little dry. 882 00:33:37,798 --> 00:33:39,539 But you still have green sauce 883 00:33:39,539 --> 00:33:40,888 - and butter sauce. - Butter sauce. You're right. 884 00:33:40,888 --> 00:33:43,543 Danny, look behind you. Danny. 885 00:33:43,543 --> 00:33:45,588 These are not gonna do it. 886 00:33:45,588 --> 00:33:46,981 Manny steams the lobsters... 887 00:33:46,981 --> 00:33:48,983 They're raw. They're-- they're dead raw. 888 00:33:48,983 --> 00:33:51,290 Get a pot of water, get it on our station 889 00:33:51,290 --> 00:33:52,813 and let's bring it up to a boil. 890 00:33:52,813 --> 00:33:54,684 Steaming the lobsters is not working correctly. 891 00:33:54,684 --> 00:33:56,512 So, we can pivot. 892 00:33:57,818 --> 00:33:59,472 I'm supposed to be done, Manny. 893 00:33:59,472 --> 00:34:01,561 We go old school right into some boiling water 894 00:34:01,561 --> 00:34:03,998 and cook them for another minute and a half. 895 00:34:03,998 --> 00:34:06,218 That seems to do the trick. 896 00:34:06,218 --> 00:34:08,002 Spiny lobsters are monsters. 897 00:34:08,002 --> 00:34:11,832 Their shells are very thick, so cooking '‘em can be a doozy. 898 00:34:13,529 --> 00:34:15,488 Yeah. It's great. 899 00:34:15,488 --> 00:34:17,316 This is all about cooking with soul. 900 00:34:17,316 --> 00:34:18,795 We got five left. 901 00:34:18,795 --> 00:34:20,449 - I'm going on with fish. - Go ahead. 902 00:34:20,449 --> 00:34:22,364 I'm right behind you with plantains in two minutes. 903 00:34:22,364 --> 00:34:24,062 Just make it organic-looking. 904 00:34:24,062 --> 00:34:25,324 Make it fun. Have fun with it. 905 00:34:25,324 --> 00:34:27,021 Yes, chef. 906 00:34:27,021 --> 00:34:28,849 Just have '‘em kind of all going the same direction. 907 00:34:28,849 --> 00:34:30,807 Get this one out of here. It's ugly. 908 00:34:33,723 --> 00:34:35,769 Start pouring sauce. 909 00:34:39,642 --> 00:34:41,253 Oh, God. 910 00:34:42,863 --> 00:34:44,647 Ooh! 911 00:34:48,303 --> 00:34:51,350 Dan, can you tell us a little bit about your third course? 912 00:34:51,350 --> 00:34:54,135 We have oxtail ragu, tomato concasse. 913 00:34:54,135 --> 00:34:55,745 We have a yeasted dumpling, 914 00:34:55,745 --> 00:34:58,574 a little pikliz with cabbage, carrots, scallions. 915 00:34:58,574 --> 00:35:01,011 - Savannah? - I have seared grouper. 916 00:35:01,011 --> 00:35:05,407 On top, epis spice, mofongo plantains on the side, 917 00:35:05,407 --> 00:35:07,235 leek sprout and then there's a butter sauce 918 00:35:07,235 --> 00:35:08,889 with flying fish roe in it. 919 00:35:08,889 --> 00:35:10,238 Danny? 920 00:35:10,238 --> 00:35:12,762 I have for you my interpretation of chaaza 921 00:35:12,762 --> 00:35:16,114 and so I did spiny lobster with salsa macha 922 00:35:16,114 --> 00:35:17,898 and squash and persimmon over top. 923 00:35:17,898 --> 00:35:20,379 And then, the sauce itself is the chaaza. 924 00:35:20,379 --> 00:35:22,163 All right, chefs, thank you very much. 925 00:35:22,163 --> 00:35:23,730 You have one more course, 926 00:35:23,730 --> 00:35:26,559 which will be your final course ever served on Top Chef. 927 00:35:26,559 --> 00:35:28,213 - Let's go. - Look forward to it. 928 00:35:28,213 --> 00:35:29,562 Let's do this. 929 00:35:29,562 --> 00:35:32,042 Oh, God. I need to undo the next button. 930 00:35:34,088 --> 00:35:37,178 Emeril, what do you think of Dan's dish? 931 00:35:37,178 --> 00:35:39,963 I think Dan did a great job cooking the oxtail. 932 00:35:39,963 --> 00:35:43,750 Pretty rustic, but that's what he wanted it to be. 933 00:35:43,750 --> 00:35:45,839 To me, it's a little on the sweet side. 934 00:35:45,839 --> 00:35:47,493 But even though the stew is sweet, 935 00:35:47,493 --> 00:35:48,842 I think the acid works really well with that. 936 00:35:48,842 --> 00:35:50,322 I like the combination together. 937 00:35:50,322 --> 00:35:52,193 The dumplings were cooked really well 938 00:35:52,193 --> 00:35:53,760 and I loved it, I really did. 939 00:35:53,760 --> 00:35:55,762 - Yay! - Last course! 940 00:35:55,762 --> 00:35:57,372 - Whoo! - Last course! Last course! 941 00:35:57,372 --> 00:35:58,895 Let'’s go! 942 00:35:58,895 --> 00:36:00,941 I actually loved the complexity 943 00:36:00,941 --> 00:36:03,944 of Danny's lobster and chaaza course. 944 00:36:03,944 --> 00:36:05,554 Raw pumpkin, I don't-- I don'’t get it. 945 00:36:05,554 --> 00:36:07,426 I had an issue with the raw pumpkin too. 946 00:36:07,426 --> 00:36:08,905 I enjoyed it. 947 00:36:08,905 --> 00:36:10,603 I thought it was a great contrast to the persimmon. 948 00:36:10,603 --> 00:36:12,257 I love the squash and the persimmon, 949 00:36:12,257 --> 00:36:15,608 but the lobster, two-thirds of it was not cooked enough. 950 00:36:15,608 --> 00:36:17,479 I didn't find my lobster to be undercooked. 951 00:36:17,479 --> 00:36:19,960 I thought it to be, like, medium rare, medium. 952 00:36:19,960 --> 00:36:24,834 But the two sauces made the dish, in a way, for me. 953 00:36:26,227 --> 00:36:28,621 But Savannah's grouper dish, I feel like 954 00:36:28,621 --> 00:36:30,666 you could imagine yourself at, like, a beachside cabana 955 00:36:30,666 --> 00:36:32,712 and having, like, a garlicky green sauce, 956 00:36:32,712 --> 00:36:34,061 having really good mofongo. 957 00:36:34,061 --> 00:36:35,976 Maybe that's what she was reaching for. 958 00:36:35,976 --> 00:36:38,631 When 50% of your dish is supposed to be mofongo 959 00:36:38,631 --> 00:36:41,808 and you're calling it mofongo, that is not a mofongo. 960 00:36:41,808 --> 00:36:44,027 - That's a mofong-no. - Oh, Tom... 961 00:36:46,029 --> 00:36:47,596 Last course. Finish strong. 962 00:36:47,596 --> 00:36:49,163 We have ice cream. 963 00:36:49,163 --> 00:36:50,643 Last course! 964 00:36:50,643 --> 00:36:52,906 Danny, what, are you making magic again? 965 00:36:52,906 --> 00:36:54,299 I got my anti-griddle. 966 00:36:54,299 --> 00:36:56,605 Check it out! 967 00:36:56,605 --> 00:36:58,128 Liquid nitrogen on the bottom 968 00:36:58,128 --> 00:36:59,913 and then the top is a straight anti-griddle. 969 00:36:59,913 --> 00:37:01,436 Wow! 970 00:37:01,436 --> 00:37:03,830 The condensed milk stamp is for taste and beauty. 971 00:37:03,830 --> 00:37:06,659 As you cut through it, you're gonna get the creaminess 972 00:37:06,659 --> 00:37:09,488 and the acidic notes from the lemon relish 973 00:37:09,488 --> 00:37:11,316 and the avocado purée. 974 00:37:11,316 --> 00:37:12,665 Whoo! 975 00:37:12,665 --> 00:37:15,015 This lemon relish is gonna be great. 976 00:37:15,015 --> 00:37:17,713 The relish is doing exactly what the melon balls were gonna do. 977 00:37:17,713 --> 00:37:19,846 Actually, it might be better. 978 00:37:22,936 --> 00:37:25,547 It's like that chewy Turkish ice cream, 979 00:37:25,547 --> 00:37:27,288 but not supposed to be. 980 00:37:27,288 --> 00:37:30,248 The stabilizer's off. Like, it's 100% that's what's wrong. 981 00:37:30,248 --> 00:37:32,337 You know, I eyeballed this, and I obviously, 982 00:37:32,337 --> 00:37:33,947 like, did a little bit too much. 983 00:37:33,947 --> 00:37:37,342 I'm gonna add some coconut to it and just have a sauce. 984 00:37:37,342 --> 00:37:38,908 But, fret not. 985 00:37:38,908 --> 00:37:41,346 Ice cream base is just basically creme anglaise, 986 00:37:41,346 --> 00:37:43,217 so I just make a dope sauce. 987 00:37:43,217 --> 00:37:44,740 That was a good pivot. 988 00:37:44,740 --> 00:37:47,177 I like that confidence at the fourth quarter. 989 00:37:47,177 --> 00:37:48,657 Two and a half. 990 00:37:48,657 --> 00:37:50,964 I like how the first course was really citrusy 991 00:37:50,964 --> 00:37:53,358 and this is, like, the ending, and it's also citrusy. 992 00:37:53,358 --> 00:37:55,882 I think that salt and this pineapple is gonna go well 993 00:37:55,882 --> 00:37:57,710 - with that caramel. - Yeah. 994 00:37:57,710 --> 00:37:59,755 I can't believe this is it, man. This is so crazy. 995 00:37:59,755 --> 00:38:02,105 Let's go, Manny. 30 seconds. 30 seconds. 996 00:38:03,455 --> 00:38:05,718 Put it in there just barely, you know what I mean? 997 00:38:05,718 --> 00:38:07,154 I'm gonna do a little grated cinnamon. 998 00:38:07,154 --> 00:38:08,895 I need seaweed there. Good, chef. 999 00:38:11,027 --> 00:38:13,116 There we go. 1000 00:38:18,208 --> 00:38:19,471 Thank you. 1001 00:38:20,472 --> 00:38:21,690 Oh, wow. That's beautiful. 1002 00:38:21,690 --> 00:38:23,605 Smell good. 1003 00:38:25,694 --> 00:38:27,696 Officially done cooking. 1004 00:38:30,656 --> 00:38:32,745 What a relief! 1005 00:38:32,745 --> 00:38:35,313 Dan, can you explain your dessert course for us? 1006 00:38:35,313 --> 00:38:38,403 So, we have a yogurt mousse with coriander olive oil. 1007 00:38:38,403 --> 00:38:40,796 Salted filo crystal are cooked in a little bit of lemon oil 1008 00:38:40,796 --> 00:38:42,450 and yummy grilled pineapple. 1009 00:38:42,450 --> 00:38:44,974 You know, I wanted to end the meal with something light 1010 00:38:44,974 --> 00:38:46,802 and refreshing, especially after that oxtail course. 1011 00:38:46,802 --> 00:38:48,891 Savannah? 1012 00:38:48,891 --> 00:38:50,806 I did a dessert inspired by hummingbird cake. 1013 00:38:50,806 --> 00:38:53,243 It's actually a banana upside-down cake. 1014 00:38:53,243 --> 00:38:54,810 The banana is brûléed. 1015 00:38:54,810 --> 00:38:56,638 There's a lime pineapple granita, a rum coconut sauce. 1016 00:38:56,638 --> 00:38:58,292 It actually comes from Jamaica, 1017 00:38:58,292 --> 00:39:00,729 but I grew up eating it a lot in the south. 1018 00:39:00,729 --> 00:39:02,818 Danny? 1019 00:39:02,818 --> 00:39:05,647 This is my version of a piragua con leche. 1020 00:39:05,647 --> 00:39:08,998 Melon sorbet with avocado yogurt, 1021 00:39:08,998 --> 00:39:11,566 candied seaweed, and a condensed milk stamp. 1022 00:39:11,566 --> 00:39:14,656 As a kid, my grandfather would pick me up from school 1023 00:39:14,656 --> 00:39:16,310 and we would always get something sweet 1024 00:39:16,310 --> 00:39:17,485 before he took me home. 1025 00:39:17,485 --> 00:39:20,009 And it was traditionally a piragua, 1026 00:39:20,009 --> 00:39:22,011 which is a really classic Puerto Rican shaved ice. 1027 00:39:22,011 --> 00:39:23,796 - Thank you, chefs. - Thanks. 1028 00:39:23,796 --> 00:39:25,667 - Thank you very much. - Thank you very much. 1029 00:39:25,667 --> 00:39:27,582 - It was a pleasure. - Thank you. 1030 00:39:30,498 --> 00:39:33,371 Yeah! Whoo! 1031 00:39:35,590 --> 00:39:37,418 Savannah, come on! 1032 00:39:38,245 --> 00:39:40,334 Danny's dish brought the element of the sea so beautifully. 1033 00:39:40,334 --> 00:39:43,903 The seaweed is so clever and it added just what it needed. 1034 00:39:43,903 --> 00:39:46,775 That melon sorbet played so beautifully 1035 00:39:46,775 --> 00:39:48,386 with the nuts and the seaweed. 1036 00:39:48,386 --> 00:39:51,519 The lemon, it is a perfect end to his progression. 1037 00:39:51,519 --> 00:39:54,043 What I love about it is you have an eight-year-old kid 1038 00:39:54,043 --> 00:39:56,002 with his grandfather walking down the streets of Brooklyn 1039 00:39:56,002 --> 00:39:57,743 and this is what you end up with. 1040 00:39:57,743 --> 00:40:00,006 - That's the beauty of food. - Thank you. 1041 00:40:00,006 --> 00:40:02,356 You will always get my 110%, brother. 1042 00:40:02,356 --> 00:40:04,097 Dan's dessert, 1043 00:40:04,097 --> 00:40:06,534 I love pineapple. I love the creaminess. 1044 00:40:06,534 --> 00:40:08,057 It was really well done. 1045 00:40:08,057 --> 00:40:10,233 I really enjoy the use of basil in Dan's dessert. 1046 00:40:10,233 --> 00:40:12,671 I love the flavor. You know, using filo the way he used it, 1047 00:40:12,671 --> 00:40:14,063 I thought was really clever. 1048 00:40:14,063 --> 00:40:16,544 I thought it was toasty and salty, 1049 00:40:16,544 --> 00:40:18,459 and it really balanced the rest of Dan's dish. 1050 00:40:18,459 --> 00:40:19,895 Good luck. 1051 00:40:19,895 --> 00:40:21,767 - Thank you so much. - You did so good. 1052 00:40:21,767 --> 00:40:23,638 - Thank you so much. - I'm proud of you. 1053 00:40:23,638 --> 00:40:25,074 Savannah's hummingbird cake. 1054 00:40:25,074 --> 00:40:27,468 I like the flavor of the pineapple and the rum. 1055 00:40:27,468 --> 00:40:29,427 Thought the sauce complemented it really well. 1056 00:40:29,427 --> 00:40:32,342 I love the salinity of the pineapple sorbet. 1057 00:40:32,342 --> 00:40:34,475 The dish was kindhearted 1058 00:40:34,475 --> 00:40:38,436 and Savannah has a kindhearted style about her food. 1059 00:40:38,436 --> 00:40:39,872 I love you. 1060 00:40:39,872 --> 00:40:41,569 - I love you too. - So much. 1061 00:40:41,569 --> 00:40:43,876 So proud of you. You did so incredible. 1062 00:40:43,876 --> 00:40:46,008 I can't thank everyone enough for being here 1063 00:40:46,008 --> 00:40:49,708 to enjoy our finale meal of season 21 of Top Chef. 1064 00:40:49,708 --> 00:40:51,492 Cheers to a fantastic season. 1065 00:40:51,492 --> 00:40:53,581 And to your first as our host, Kristen. 1066 00:40:53,581 --> 00:40:55,017 Thank you. 1067 00:40:57,629 --> 00:40:59,935 Off to Judge's Table we go. 1068 00:41:14,036 --> 00:41:18,519 Well, chefs, you'’ve worked all season long 1069 00:41:18,519 --> 00:41:19,912 to get to this point. 1070 00:41:19,912 --> 00:41:21,261 It's been a great season. 1071 00:41:21,261 --> 00:41:23,002 There were some really high points, 1072 00:41:23,002 --> 00:41:24,612 pieces that I thought were really, really spectacular. 1073 00:41:24,612 --> 00:41:26,484 All in all, it was really nice. 1074 00:41:26,484 --> 00:41:29,356 Let's start with the first course. Dan'’s tuna dish. 1075 00:41:29,356 --> 00:41:31,271 I thought the flavors were good. I liked the heat. 1076 00:41:31,271 --> 00:41:33,403 The question I have is the texture of the tuna. 1077 00:41:33,403 --> 00:41:34,666 What did you do with that? 1078 00:41:34,666 --> 00:41:35,971 We bagged it with lemon oil 1079 00:41:35,971 --> 00:41:37,625 and we cooked it at 40 degrees Celsius. 1080 00:41:37,625 --> 00:41:39,453 It sets the texture and makes it almost, like, jammy. 1081 00:41:39,453 --> 00:41:41,629 - You wanted that texture. - I did. 1082 00:41:41,629 --> 00:41:43,283 It was a weird texture. 1083 00:41:43,283 --> 00:41:45,590 But flavor-wise, it was a really bold way to start. 1084 00:41:45,590 --> 00:41:48,114 That labneh, for me, was the star of the plate. 1085 00:41:48,114 --> 00:41:50,769 I was really surprised on how much heat 1086 00:41:50,769 --> 00:41:52,292 that you really brought to the plate. 1087 00:41:52,292 --> 00:41:55,338 The flavors, Dan, were just really incredible. 1088 00:41:55,338 --> 00:41:56,905 Savannah. 1089 00:41:56,905 --> 00:41:59,038 My first course kind of being centered around growing up 1090 00:41:59,038 --> 00:42:02,171 in North Carolina, I didn't want it to be a salt cod dish. 1091 00:42:02,171 --> 00:42:04,522 For me, the dish was about hush puppies and sweet potatoes, 1092 00:42:04,522 --> 00:42:06,436 - to be honest. - That'’s what you said, yeah. 1093 00:42:06,436 --> 00:42:08,569 Growing up with salt cod, it was well done. 1094 00:42:08,569 --> 00:42:09,788 It was perfectly fried. 1095 00:42:09,788 --> 00:42:11,703 The honey on the fritter 1096 00:42:11,703 --> 00:42:13,879 with the mussels was a great combination. 1097 00:42:13,879 --> 00:42:15,184 It was really delicious. 1098 00:42:15,184 --> 00:42:16,795 It was a good way to start. 1099 00:42:16,795 --> 00:42:18,710 It sets us up for the following courses pretty nicely. 1100 00:42:18,710 --> 00:42:20,233 Thank you, chef. 1101 00:42:20,233 --> 00:42:22,540 Danny, you talked about your progression. 1102 00:42:22,540 --> 00:42:25,543 A journey of some of my first significant food memories. 1103 00:42:25,543 --> 00:42:28,154 The presentation was so beautiful and inviting. 1104 00:42:28,154 --> 00:42:31,549 You open that scallop and this treasure inside. 1105 00:42:31,549 --> 00:42:33,246 The breadfruit tuile. I've never made one before. 1106 00:42:33,246 --> 00:42:35,161 I would like to know how to make one. 1107 00:42:35,161 --> 00:42:37,076 I love the story. I loved where your progression went. 1108 00:42:37,076 --> 00:42:38,947 I think the scallops needed a little bit of salt. 1109 00:42:38,947 --> 00:42:40,688 I brined them for 15 minutes. 1110 00:42:40,688 --> 00:42:42,690 If it were only me at the table who thought it needed salt, 1111 00:42:42,690 --> 00:42:44,605 I would'’ve said, "“All right, maybe it's me."” 1112 00:42:44,605 --> 00:42:46,564 Every single person at the table thought it needed salt. 1113 00:42:47,042 --> 00:42:48,566 Dan, your snapper dish. 1114 00:42:48,566 --> 00:42:51,743 I wanted it to be simple and, you know, to the point. 1115 00:42:51,743 --> 00:42:54,093 Simplicity sometimes goes a long way. 1116 00:42:54,093 --> 00:42:56,008 The fish was cooked perfectly. 1117 00:42:56,008 --> 00:42:58,358 It was exactly the dish that you said it was gonna be. 1118 00:42:58,358 --> 00:42:59,489 Thank you. 1119 00:42:59,489 --> 00:43:01,579 That broth was lovely. 1120 00:43:01,579 --> 00:43:03,798 It was bright, but it also was subtle. 1121 00:43:04,625 --> 00:43:07,715 Savannah, your lobster course. 1122 00:43:07,715 --> 00:43:08,977 Do you make a lot of pasta? 1123 00:43:08,977 --> 00:43:10,457 I do at home. 1124 00:43:10,457 --> 00:43:12,198 I did a tester 1125 00:43:12,198 --> 00:43:14,243 and the texture was a little bit different than I'm used to, 1126 00:43:14,243 --> 00:43:17,246 but that was at a point where I couldn't really turn back. 1127 00:43:17,246 --> 00:43:19,292 The pasta was a real problem. 1128 00:43:19,292 --> 00:43:21,381 For a stuffed pasta, you want something softer. 1129 00:43:21,381 --> 00:43:22,817 Yeah. 1130 00:43:22,817 --> 00:43:25,080 That filling just felt like it was only some pieces 1131 00:43:25,080 --> 00:43:26,908 of slightly overcooked lobster. 1132 00:43:26,908 --> 00:43:29,737 I wanted a voluptuousness in the middle there. 1133 00:43:29,737 --> 00:43:31,609 I completely agree. 1134 00:43:31,609 --> 00:43:33,611 Danny, your smoked mussel course. 1135 00:43:33,611 --> 00:43:36,265 Was the idea to kind of go in with a fork and knife 1136 00:43:36,265 --> 00:43:37,702 and cut into it? 1137 00:43:37,702 --> 00:43:39,094 I probably would'’ve pulled the plantain chip out 1138 00:43:39,094 --> 00:43:40,530 and put a bunch of things on it. 1139 00:43:40,530 --> 00:43:42,402 I like to eat with my hands a lot. 1140 00:43:42,402 --> 00:43:44,143 I feel like that would'’ve been more successful 1141 00:43:44,143 --> 00:43:45,753 had that instruction come, 1142 00:43:45,753 --> 00:43:47,276 because it does impact 1143 00:43:47,276 --> 00:43:50,279 how someone receives the flavor of the dish. 1144 00:43:50,279 --> 00:43:52,760 But whichever way you wanted to eat it, 1145 00:43:52,760 --> 00:43:54,283 I thought it was really tasty. 1146 00:43:54,283 --> 00:43:56,242 I was a little reluctant about the mayonnaise, 1147 00:43:56,242 --> 00:43:57,852 but it really made the dish. 1148 00:43:57,852 --> 00:44:00,115 The flavors were there. 1149 00:44:00,115 --> 00:44:01,943 Dan, your third course. 1150 00:44:01,943 --> 00:44:04,729 I loved this dish from you, Dan. 1151 00:44:04,729 --> 00:44:07,122 It was rich, it was unctuous, it'’s homey. 1152 00:44:07,122 --> 00:44:09,037 The oxtail was cooked perfectly. 1153 00:44:09,037 --> 00:44:10,256 Loved the fried Brussels sprouts, 1154 00:44:10,256 --> 00:44:11,910 loved the pickled carrot. 1155 00:44:11,910 --> 00:44:14,390 I was happy that you presented something from your heart. 1156 00:44:14,390 --> 00:44:16,175 Yeah. 1157 00:44:16,175 --> 00:44:17,872 Savannah, have you made mofongo before? 1158 00:44:17,872 --> 00:44:20,527 I haven't. The plantains were probably a little underripe. 1159 00:44:20,527 --> 00:44:23,486 The mofongo was a little bit dry, a little bit starchy, 1160 00:44:23,486 --> 00:44:25,314 and it wasn't having a conversation 1161 00:44:25,314 --> 00:44:26,838 with the other side of the plate. 1162 00:44:26,838 --> 00:44:28,970 If you had just gone sauce and fish and sea urchin, 1163 00:44:28,970 --> 00:44:30,711 - I think it would'’ve been fine. - Mm-hmm. 1164 00:44:30,711 --> 00:44:32,321 Danny, your third course. 1165 00:44:32,321 --> 00:44:34,367 The lobster temperature, did you want it fully cooked, 1166 00:44:34,367 --> 00:44:36,108 or did you want it more in the center? 1167 00:44:36,108 --> 00:44:37,718 Like, a medium-rare lobster, yeah. 1168 00:44:37,718 --> 00:44:39,328 Okay. 1169 00:44:39,328 --> 00:44:41,722 About two-thirds of our lobster was perfectly cooked, 1170 00:44:41,722 --> 00:44:43,811 but as we worked up towards it, 1171 00:44:43,811 --> 00:44:46,031 it was a little bit undercooked. 1172 00:44:46,031 --> 00:44:48,555 - Okay. - But I loved the story. 1173 00:44:48,555 --> 00:44:51,253 Presentation, I thought it was really cool. 1174 00:44:51,253 --> 00:44:54,169 The two sauces, your chaaza and your salsa macha, 1175 00:44:54,169 --> 00:44:56,824 together, was just magic. 1176 00:44:56,824 --> 00:44:58,260 Yes. 1177 00:44:58,260 --> 00:45:00,045 Dan, your fourth course. 1178 00:45:00,045 --> 00:45:02,395 It was really delicious. It was tropical. It was time and place. 1179 00:45:02,395 --> 00:45:04,092 It was exactly what you wanted it to be. 1180 00:45:04,092 --> 00:45:05,572 I also liked that the compote, 1181 00:45:05,572 --> 00:45:07,356 instead of just taking pineapples 1182 00:45:07,356 --> 00:45:08,967 and making a compote, you grilled '‘em first, 1183 00:45:08,967 --> 00:45:10,533 created a little smoke in there. 1184 00:45:10,533 --> 00:45:12,187 I thought that was a nice counterpoint. I enjoyed it. 1185 00:45:12,187 --> 00:45:13,885 I thought it was a really balanced dessert. 1186 00:45:13,885 --> 00:45:15,364 - Thanks. - Truly. 1187 00:45:15,364 --> 00:45:17,366 Savannah. Never had a hummingbird cake. 1188 00:45:17,366 --> 00:45:20,021 I love salty desserts. That was my favorite part of the dish. 1189 00:45:20,021 --> 00:45:22,850 I was the kid that takes cake, 1190 00:45:22,850 --> 00:45:25,940 and I melt ice cream, and it just melts all together. 1191 00:45:25,940 --> 00:45:28,377 It gave me a childlike memory 1192 00:45:28,377 --> 00:45:30,379 without ever having hummingbird cake. 1193 00:45:30,379 --> 00:45:31,816 That was really special for me. 1194 00:45:31,816 --> 00:45:32,991 Thank you. 1195 00:45:32,991 --> 00:45:34,296 Danny, your dessert. 1196 00:45:34,296 --> 00:45:35,776 Have you ever been in New Orleans? 1197 00:45:35,776 --> 00:45:37,125 No. 1198 00:45:37,125 --> 00:45:38,779 Well, we have these snowball stands 1199 00:45:38,779 --> 00:45:40,085 that are all over the place. 1200 00:45:40,085 --> 00:45:41,869 Well, we don't have candied seaweed. 1201 00:45:43,349 --> 00:45:45,046 I didn'’t know where that'’s going. 1202 00:45:45,046 --> 00:45:46,874 I wish you had another one right now. It was so delicious. 1203 00:45:46,874 --> 00:45:48,397 Thank you. 1204 00:45:48,397 --> 00:45:50,051 I didn't know that there was lemon in there, 1205 00:45:50,051 --> 00:45:52,053 but as soon as I got that, I was like, "“Oh, sh--."” 1206 00:45:52,053 --> 00:45:53,794 - And it was excellent. - Thank you. 1207 00:45:53,794 --> 00:45:56,101 What I liked about this dessert is why I think I like food, 1208 00:45:56,101 --> 00:45:59,408 that you can evoke that memory. Fantastic. 1209 00:45:59,408 --> 00:46:01,976 It's gonna become a signature. It's one of those dishes. 1210 00:46:03,761 --> 00:46:05,414 We've done this how many times now? 1211 00:46:05,414 --> 00:46:08,113 There's a lot to discuss. We'll call you back in a bit. 1212 00:46:08,113 --> 00:46:10,463 - Thanks. - Thank you. 1213 00:46:18,297 --> 00:46:21,126 All right. What a journey. 1214 00:46:21,126 --> 00:46:22,692 This will be my first time 1215 00:46:22,692 --> 00:46:24,651 seeing it from this point of view, which I'm just, 1216 00:46:24,651 --> 00:46:26,522 like, already giddy and excited about. 1217 00:46:26,522 --> 00:46:28,742 - It's really quite exciting. - Yeah. It really is. 1218 00:46:28,742 --> 00:46:30,048 It doesn't ever get old. 1219 00:46:30,048 --> 00:46:31,397 I don't know, man. 1220 00:46:31,397 --> 00:46:32,964 It's just so nerve-wracking. 1221 00:46:32,964 --> 00:46:34,966 To be here with you guys is, like, an honor. 1222 00:46:34,966 --> 00:46:37,751 It's really, really-- Whew. 1223 00:46:37,751 --> 00:46:39,927 All right, let's break it down by courses. 1224 00:46:39,927 --> 00:46:43,626 Savannah. Her first course was really successful, 1225 00:46:43,626 --> 00:46:44,976 really delicious. 1226 00:46:44,976 --> 00:46:46,716 Fritters were well-made. 1227 00:46:46,716 --> 00:46:49,545 The honey, the habanero, gave us a great start. 1228 00:46:49,545 --> 00:46:53,549 Meanwhile, Danny's first course, although beautiful, 1229 00:46:53,549 --> 00:46:56,509 we all agreed just lacked a little bit of seasoning. 1230 00:46:56,509 --> 00:46:58,511 - A little bit of salt. - Yeah. 1231 00:46:58,511 --> 00:47:00,643 I mean, they definitely were nitpicking. 1232 00:47:00,643 --> 00:47:02,515 It's like, every course needed a grain of salt, 1233 00:47:02,515 --> 00:47:03,995 which is, like, frustrating. 1234 00:47:03,995 --> 00:47:05,779 I know you got it on salt, but, like, 1235 00:47:05,779 --> 00:47:07,868 the texture of the tuna was 100% intentional. 1236 00:47:07,868 --> 00:47:10,828 Dan's first course was absolutely delicious. 1237 00:47:10,828 --> 00:47:12,438 The labneh, the grapefruit, 1238 00:47:12,438 --> 00:47:14,527 the herbs all went together really, really well. 1239 00:47:14,527 --> 00:47:17,182 The really only thing I truly question 1240 00:47:17,182 --> 00:47:18,879 is the texture of that tuna. 1241 00:47:18,879 --> 00:47:21,534 Grapefruit and tuna should not mimic textures, period. 1242 00:47:21,534 --> 00:47:23,536 Why that? 1243 00:47:23,536 --> 00:47:25,451 And then it was the friggin'’ mussel. 1244 00:47:25,451 --> 00:47:28,933 It was too hard to eat. Like, "Mm... was it really?" 1245 00:47:28,933 --> 00:47:30,456 Danny's cabbage course. 1246 00:47:30,456 --> 00:47:32,197 I mean, I feel like the table 1247 00:47:32,197 --> 00:47:33,676 - was a little bit divided. - Yeah. 1248 00:47:33,676 --> 00:47:35,722 Danny put together a dish that was tough to enjoy. 1249 00:47:35,722 --> 00:47:37,463 Hard to eat. 1250 00:47:37,463 --> 00:47:39,552 Yeah, hard to eat. Flavors were challenging. Very complex. 1251 00:47:39,552 --> 00:47:42,076 It was incredibly modern, and that was exciting. 1252 00:47:42,076 --> 00:47:44,600 Where Dan's dish was easier to digest in terms of what it was. 1253 00:47:44,600 --> 00:47:46,733 - Straightforward. - It was very straightforward. 1254 00:47:46,733 --> 00:47:48,517 I thought there was a lot of flavor there 1255 00:47:48,517 --> 00:47:50,084 and I thought his dashi was really nice. 1256 00:47:50,084 --> 00:47:51,390 Mm-hmm. 1257 00:47:51,390 --> 00:47:52,913 Savannah's lobster agnolotti dish. 1258 00:47:52,913 --> 00:47:54,436 - The pasta dough. - I mean-- 1259 00:47:54,436 --> 00:47:55,742 The filling. 1260 00:47:55,742 --> 00:47:57,004 Everything was technically wrong. 1261 00:47:57,004 --> 00:47:58,571 Yep. 1262 00:47:58,571 --> 00:48:02,096 I definitely felt like I lost control of certain items 1263 00:48:02,096 --> 00:48:04,969 that needed more attention and care. 1264 00:48:04,969 --> 00:48:07,058 The lobsters is, like, frustrating, that, like, 1265 00:48:07,058 --> 00:48:09,147 portions of the lobster that'’s undercooked. 1266 00:48:09,147 --> 00:48:10,452 It's like, damn. 1267 00:48:10,452 --> 00:48:12,715 Danny's third course, the lobster. 1268 00:48:12,715 --> 00:48:14,239 As much as I like the dish, 1269 00:48:14,239 --> 00:48:15,588 it's hard to take a lobster-- 1270 00:48:15,588 --> 00:48:17,590 Especially spiny lobster. 1271 00:48:17,590 --> 00:48:19,287 Yeah. It's hard to cook that consistently through. 1272 00:48:19,287 --> 00:48:21,594 But I think he takes risks. 1273 00:48:21,594 --> 00:48:23,335 This is a dish with flavors 1274 00:48:23,335 --> 00:48:26,816 that I would never put on one plate, and I think they worked. 1275 00:48:26,816 --> 00:48:29,602 Savannah's fish dish. 1276 00:48:29,602 --> 00:48:33,780 The base of her plate, the fish, the sauce, was very good. 1277 00:48:33,780 --> 00:48:35,956 But those ingredients didn't play well at all. 1278 00:48:35,956 --> 00:48:38,089 - Right. - And Dan's oxtail 1279 00:48:38,089 --> 00:48:41,005 and the dumplings, that was a fully formed vision. 1280 00:48:41,005 --> 00:48:44,182 It was his stronger dish of the progression. 1281 00:48:44,182 --> 00:48:45,835 He did a great job with the oxtail. 1282 00:48:45,835 --> 00:48:47,837 Dan could take that one. 1283 00:48:49,491 --> 00:48:50,884 Moving on to the fourth course. 1284 00:48:50,884 --> 00:48:53,452 Savannah's, it was a satisfying dessert. 1285 00:48:53,452 --> 00:48:55,280 The flavor of the hummingbird 1286 00:48:55,280 --> 00:48:57,195 was the flavor of the hummingbird cake. 1287 00:48:57,195 --> 00:48:59,762 I liked Dan's dessert a lot. 1288 00:48:59,762 --> 00:49:01,112 It felt different. 1289 00:49:01,112 --> 00:49:02,983 I loved the juxtaposition between the two courses. 1290 00:49:02,983 --> 00:49:04,985 I thought it was really nice. This was close. 1291 00:49:04,985 --> 00:49:07,161 Danny, when I heard he was doing seaweed on the dessert, 1292 00:49:07,161 --> 00:49:08,902 I was, like, rolling my eyes, going, 1293 00:49:08,902 --> 00:49:10,295 "“Really? Come on, dude. Like, this is ridiculous."” 1294 00:49:10,295 --> 00:49:11,687 And I just shut up when I ate. 1295 00:49:11,687 --> 00:49:13,994 Like, this is really good. 1296 00:49:13,994 --> 00:49:17,998 Conceptually, it was unusual. Again, exciting, surprising. 1297 00:49:17,998 --> 00:49:20,522 Like, we all should be super proud of where we're at, so. 1298 00:49:20,522 --> 00:49:22,742 - Cheers to that. - Cheers. 1299 00:49:22,742 --> 00:49:25,658 All three of them showed us who they were today. 1300 00:49:25,658 --> 00:49:28,966 They gave us a piece of who they are as chefs. 1301 00:49:28,966 --> 00:49:30,619 They've told great stories. 1302 00:49:30,619 --> 00:49:32,230 Progression all makes sense. 1303 00:49:32,230 --> 00:49:34,667 I mean, it's-- it'’s close here. It's really close. 1304 00:49:34,667 --> 00:49:36,625 But there can only be one. 1305 00:49:41,413 --> 00:49:44,720 I think we know who our next Top Chef is. 1306 00:49:44,720 --> 00:49:46,026 - Yeah. - Absolutely. 1307 00:49:46,026 --> 00:49:47,419 Let's get them out here. 1308 00:49:47,419 --> 00:49:49,377 Ahh! 1309 00:50:06,699 --> 00:50:08,353 You know, chefs, throughout your career, 1310 00:50:08,353 --> 00:50:09,789 you're gonna be asked, "“Why do you cook? 1311 00:50:09,789 --> 00:50:11,573 "Why do you do what you do?"” 1312 00:50:11,573 --> 00:50:13,445 You know, there's this passion, this love for food, 1313 00:50:13,445 --> 00:50:15,969 but I think each of you told that story today 1314 00:50:15,969 --> 00:50:17,449 through your menus. 1315 00:50:17,449 --> 00:50:18,972 You know, by nature, what we do is ephemeral. 1316 00:50:18,972 --> 00:50:21,148 We create something that's here and it's gone. 1317 00:50:21,148 --> 00:50:24,064 But the experience and the friendships that you made 1318 00:50:24,064 --> 00:50:26,414 during the course of the season will last forever. 1319 00:50:26,414 --> 00:50:28,025 This has been a great season. 1320 00:50:28,025 --> 00:50:30,462 You guys are all great chefs. You're all winners. 1321 00:50:30,462 --> 00:50:32,594 But there will only be one Top Chef today. 1322 00:50:33,943 --> 00:50:35,641 Kristen? 1323 00:50:43,953 --> 00:50:45,825 Danny... 1324 00:50:46,565 --> 00:50:48,175 you are Top Chef. 1325 00:50:54,138 --> 00:50:56,531 Let's go! 1326 00:51:01,580 --> 00:51:03,103 Being the first Puerto Rican, 1327 00:51:03,103 --> 00:51:06,237 Dominican, Muslim Top Chef is incredible. 1328 00:51:06,237 --> 00:51:08,804 My mom would say "“That's my baby,"” right now. 1329 00:51:08,804 --> 00:51:10,763 We're here. That's it. We did it. 1330 00:51:10,763 --> 00:51:12,504 Congratulations. 1331 00:51:12,504 --> 00:51:14,114 - You deserve it. - Thank you. 1332 00:51:14,114 --> 00:51:15,594 $303,000. 1333 00:51:15,594 --> 00:51:17,813 Is that the most money anyone's ever won or what? 1334 00:51:18,205 --> 00:51:20,773 Really? That's incredible. 1335 00:51:20,773 --> 00:51:22,601 - Great job. - Cheers. Thank you. 1336 00:51:22,601 --> 00:51:24,777 Sumaiya and I are gonna use it to put a down payment 1337 00:51:24,777 --> 00:51:26,996 on a house and start the next chapter of our life. 1338 00:51:28,302 --> 00:51:30,217 - Finally! - Let's go. 1339 00:51:30,217 --> 00:51:32,132 I'm happy. I really am. 1340 00:51:32,132 --> 00:51:35,266 Danny just cooked a better meal than me today. 1341 00:51:35,266 --> 00:51:36,963 He killed it. 1342 00:51:36,963 --> 00:51:39,487 Like, he's gonna be one of the great chefs of our time. 1343 00:51:39,487 --> 00:51:42,838 You tried so many times to be here 1344 00:51:42,838 --> 00:51:44,666 and when you got your opportunity, 1345 00:51:44,666 --> 00:51:47,147 you----ing delivered. 1346 00:51:47,147 --> 00:51:49,541 You are a----ing inspiration. 1347 00:51:49,541 --> 00:51:51,978 I absolutely did exactly what I came here to do 1348 00:51:51,978 --> 00:51:54,894 and that was to inspire people and make sure that others know 1349 00:51:54,894 --> 00:51:56,635 that they can still follow their dreams, 1350 00:51:56,635 --> 00:51:58,637 no matter what sort of limitations they have. 1351 00:51:58,637 --> 00:52:00,465 Just gotta believe in yourself. 1352 00:52:00,465 --> 00:52:02,075 Really great job. 1353 00:52:02,075 --> 00:52:03,511 Thank you. Thank you for the opportunity. 1354 00:52:03,511 --> 00:52:05,122 I'm at peace with this. 1355 00:52:05,122 --> 00:52:08,081 I look at myself differently. I have more confidence. 1356 00:52:08,081 --> 00:52:09,822 I have a belief in myself 1357 00:52:09,822 --> 00:52:12,868 and I'm going to be more willing to take chances on myself 1358 00:52:12,868 --> 00:52:14,609 in the future because of this. 1359 00:52:14,609 --> 00:52:17,960 Standout dishes all season long. Truly. 1360 00:52:17,960 --> 00:52:20,963 I've watched a lot of finales 1361 00:52:20,963 --> 00:52:24,402 and it makes me think about, like-- Sorry. 1362 00:52:25,925 --> 00:52:28,754 It makes me think about sitting on my couch and watching them 1363 00:52:28,754 --> 00:52:31,409 and thinking, like, "One day, I would love to do that." 1364 00:52:31,409 --> 00:52:33,498 Thank you, chef. This is, like, a dream. 1365 00:52:33,498 --> 00:52:34,934 Even right now, this conversation, 1366 00:52:34,934 --> 00:52:36,675 so I'm really grateful. Thank you. 1367 00:52:36,675 --> 00:52:39,199 I feel so lucky to be a part of this family now. 1368 00:52:39,199 --> 00:52:42,507 Welcome to the club. It's a great place to be. 1369 00:52:42,507 --> 00:52:44,683 To the class of 21. Congratulations. 1370 00:52:44,683 --> 00:52:46,815 21! 1371 00:52:46,815 --> 00:52:49,035 I was very nervous 1372 00:52:49,035 --> 00:52:50,819 to come into this role simply because 1373 00:52:50,819 --> 00:52:52,604 it is such an important place to be. 1374 00:52:52,604 --> 00:52:54,345 Not from only this side of the table, 1375 00:52:54,345 --> 00:52:57,870 but also being a competitor, and what that feels like 1376 00:52:57,870 --> 00:52:59,219 to be received on the other end 1377 00:52:59,219 --> 00:53:01,178 and I know exactly what it feels like. 1378 00:53:01,178 --> 00:53:04,224 And to have the memory of doing it with this group of chefs 1379 00:53:04,224 --> 00:53:08,185 and to have this moment with you all is the first and the only, 1380 00:53:08,185 --> 00:53:10,709 and I am so very grateful to you all. Thank you. 1381 00:53:19,326 --> 00:53:21,241 Whoo! 1382 00:53:23,939 --> 00:53:25,593 - Congratulations. - Thank you. 1383 00:53:25,593 --> 00:53:27,552 - I'm so happy for you. - Thank you so much. 1384 00:53:27,552 --> 00:53:28,901 So happy. 1385 00:53:29,467 --> 00:53:33,427 It'’s dope, dude. It'’s dope. Dope. 1386 00:53:38,084 --> 00:53:39,607 - Thank you. - It's just the beginning. 1387 00:53:39,607 --> 00:53:41,261 It'’s just the beginning. Today's day one. 1388 00:53:41,261 --> 00:53:44,569 I just put a lot of pressure on myself. 1389 00:53:44,569 --> 00:53:47,659 I think I just put a lot of pressure on myself all the time. 1390 00:53:47,659 --> 00:53:49,574 It just feels good to, like, 1391 00:53:49,574 --> 00:53:51,793 put up the food that I wanted to put up 1392 00:53:51,793 --> 00:53:53,665 and I'm just proud of myself. 1393 00:53:57,146 --> 00:53:59,323 Danny, congratulations. Cheers to you.