1 00:00:02,651 --> 00:00:03,985 Previously on Top Chef... 2 00:00:04,063 --> 00:00:04,819 Portland is known for 3 00:00:04,897 --> 00:00:06,455 coffee shops and breweries. 4 00:00:06,531 --> 00:00:09,458 We want you to create a dish celebrating these brews. 5 00:00:09,534 --> 00:00:11,677 - This is a team challenge. - [Brittanny giggling] 6 00:00:11,754 --> 00:00:13,503 And it's like "ching!" 7 00:00:13,514 --> 00:00:15,839 But only one chef is going home. 8 00:00:15,850 --> 00:00:18,508 Oh, girl. [both laugh] 9 00:00:18,519 --> 00:00:19,843 I'm gonna have to throw some spices. 10 00:00:19,854 --> 00:00:21,511 No pepper, please. 11 00:00:21,522 --> 00:00:22,855 I don't do underseasoned food. 12 00:00:22,931 --> 00:00:24,639 - This smells really great. - Mm-hmm. 13 00:00:24,716 --> 00:00:26,475 Modern technique of carbonating fruit, 14 00:00:26,551 --> 00:00:27,526 it's a great time to use this. 15 00:00:27,603 --> 00:00:29,978 - My plate is empty. - Same here. 16 00:00:30,055 --> 00:00:31,196 That's intense. 17 00:00:31,273 --> 00:00:32,865 We need more beer taste in here. 18 00:00:32,941 --> 00:00:34,616 There's a lack of point of view here. 19 00:00:36,520 --> 00:00:37,652 The winning team today is 20 00:00:37,729 --> 00:00:38,987 Avishar and Shota. 21 00:00:39,064 --> 00:00:41,615 - Congrats, guys. - Thank you. 22 00:00:41,691 --> 00:00:43,709 Sasha... 23 00:00:43,786 --> 00:00:45,586 please pack your knives and go. 24 00:00:48,049 --> 00:00:49,882 Thirteen chefs remain 25 00:00:49,958 --> 00:00:52,885 to compete in the ultimate culinary showdown. 26 00:00:52,961 --> 00:00:54,461 At stake for the winner, 27 00:00:54,538 --> 00:00:56,555 a feature in Food & Wine magazine, 28 00:00:56,632 --> 00:01:00,509 an appearance at the Food & Wine Classic in Aspen, 29 00:01:00,585 --> 00:01:01,885 a quarter of a million dollars, 30 00:01:01,896 --> 00:01:03,970 furnished by San Pellegrino, 31 00:01:04,047 --> 00:01:06,732 and the title of Top Chef. 32 00:01:06,809 --> 00:01:09,610 [music] 33 00:01:17,060 --> 00:01:19,903 The dish never quite came together for the challenge. 34 00:01:19,914 --> 00:01:21,488 It just doesn't feel right, 35 00:01:21,565 --> 00:01:22,989 that one person should go home 36 00:01:23,066 --> 00:01:25,242 for a dish that two people worked on. 37 00:01:25,252 --> 00:01:26,585 We are amazing chefs, 38 00:01:26,662 --> 00:01:28,537 and we should be proud of what we do. 39 00:01:28,613 --> 00:01:31,498 I have survivor's remorse 40 00:01:31,575 --> 00:01:33,592 because I didn't feel like one of us 41 00:01:33,669 --> 00:01:36,261 was any better than the other in that. 42 00:01:36,338 --> 00:01:37,838 This is so hard. 43 00:01:37,914 --> 00:01:40,265 This is hard, you guys, this sucks. 44 00:01:40,342 --> 00:01:41,600 This game is evil, 45 00:01:41,677 --> 00:01:43,009 in a very beautiful way. 46 00:01:43,086 --> 00:01:45,020 [laughter] 47 00:01:47,349 --> 00:01:49,566 [music] 48 00:01:54,857 --> 00:01:55,781 - Good morning. - Morning. 49 00:01:55,858 --> 00:01:57,107 Buenos dias. 50 00:01:57,118 --> 00:01:58,859 Good morning. 51 00:01:58,935 --> 00:02:01,620 Please welcome this week's Quickfire guest judge, 52 00:02:01,697 --> 00:02:04,081 - Carrie Baird. - Hi, everybody, good morning. 53 00:02:05,701 --> 00:02:08,243 Carrie, in her season, made a cake 54 00:02:08,320 --> 00:02:10,796 in the middle of a forest in a tin cup. 55 00:02:10,873 --> 00:02:13,540 - I buried it. Mm-hmm. - She buried it. 56 00:02:13,617 --> 00:02:16,585 She made an oven out of snow. 57 00:02:16,661 --> 00:02:18,044 [laughter] 58 00:02:18,121 --> 00:02:21,807 So I think you are the perfect guest judge to be here. 59 00:02:25,795 --> 00:02:27,971 As chefs, layering flavors 60 00:02:27,982 --> 00:02:30,983 is a key component of what you do every day. 61 00:02:31,059 --> 00:02:32,651 For your Quickfire Challenge, 62 00:02:32,728 --> 00:02:36,655 we want you to create a dish inspired by... 63 00:02:38,183 --> 00:02:40,108 these layers. 64 00:02:40,185 --> 00:02:42,995 This is a dessert challenge. 65 00:02:43,071 --> 00:02:45,989 Oh, no, I don't think I will make a cake in the snow. 66 00:02:46,000 --> 00:02:48,333 I'll make a snow cone. [laughs] 67 00:02:48,410 --> 00:02:50,785 Talenti Gelato & Sorbetto 68 00:02:50,862 --> 00:02:54,623 has created a wide variety of Talenti layers. 69 00:02:54,699 --> 00:02:58,752 These gelatos are cooked for an indulgent 45 minutes 70 00:02:58,828 --> 00:03:01,338 to achieve maximum flavor. 71 00:03:01,348 --> 00:03:04,674 We want to see a layered dessert. 72 00:03:04,685 --> 00:03:06,801 You can make a cake, you can make tiramisu, 73 00:03:06,878 --> 00:03:09,346 as long as it has at least three layers. 74 00:03:09,356 --> 00:03:12,599 You do not need to make a gelato. 75 00:03:12,676 --> 00:03:15,852 We want you to take inspiration from these existing flavors 76 00:03:15,863 --> 00:03:17,854 to create something new. 77 00:03:17,865 --> 00:03:20,866 The chef with the best layered dessert 78 00:03:20,943 --> 00:03:22,692 will not only receive immunity 79 00:03:22,703 --> 00:03:25,779 in the next elimination challenge, 80 00:03:25,855 --> 00:03:27,113 they'll also receive 81 00:03:27,190 --> 00:03:28,749 $10,000. 82 00:03:29,952 --> 00:03:33,119 You'll have access to anything in the Top Chef pantry. 83 00:03:33,196 --> 00:03:37,999 And because these gelatos are slow-cooked for 45 minutes, 84 00:03:38,076 --> 00:03:41,002 you'll also have 45 minutes on the clock. 85 00:03:41,079 --> 00:03:43,004 So we're expecting something 86 00:03:43,081 --> 00:03:45,006 really delicious and very inventive. 87 00:03:45,083 --> 00:03:46,391 Please keep your cool 88 00:03:46,468 --> 00:03:49,135 because your time starts now. 89 00:03:49,212 --> 00:03:50,729 - Good luck. - Good luck. 90 00:03:50,806 --> 00:03:53,148 [music] 91 00:03:54,259 --> 00:03:55,725 Mm, good. 92 00:03:55,736 --> 00:03:56,902 I could probably eat this entire thing. 93 00:03:56,979 --> 00:03:58,228 Reminds me of a buckeye. 94 00:03:58,239 --> 00:04:00,146 [grunts] Oh, yeah. 95 00:04:00,223 --> 00:04:03,650 Forty-five minutes is a long period of time, 96 00:04:03,727 --> 00:04:07,153 but when you're really trying to get those layers distinct, 97 00:04:07,230 --> 00:04:09,990 and separate different textures and flavors, 98 00:04:10,066 --> 00:04:13,368 45 minutes just is really hard. 99 00:04:13,445 --> 00:04:14,828 What are you making? 100 00:04:14,904 --> 00:04:17,664 I'm gonna make a cream puff with grilled strawberries. 101 00:04:17,741 --> 00:04:20,083 - Damn. - Like, I don't know 102 00:04:20,094 --> 00:04:21,710 how these are gonna turn out. 103 00:04:21,786 --> 00:04:23,670 [music] 104 00:04:23,747 --> 00:04:26,098 I'm gonna do my play on a peach cobbler, 105 00:04:26,174 --> 00:04:27,757 I'm gonna do a sweet corn whip. 106 00:04:27,768 --> 00:04:29,050 That sounds beautiful. 107 00:04:29,127 --> 00:04:30,936 I love baking. I really like to use 108 00:04:31,013 --> 00:04:32,938 what I grow in the garden in my desserts. 109 00:04:33,015 --> 00:04:36,933 I love that pairing of peaches and sweet corn. 110 00:04:36,944 --> 00:04:37,901 Oh! 111 00:04:40,805 --> 00:04:42,105 [sighs] 112 00:04:42,116 --> 00:04:43,782 Look at that. You look like a scientist, dude. 113 00:04:43,859 --> 00:04:45,951 Yeah, that's my-- that's my persona this time. 114 00:04:46,028 --> 00:04:47,902 - [Shota laughs] - My approach is to 115 00:04:47,979 --> 00:04:49,029 be able to get three layers in one bite. 116 00:04:49,105 --> 00:04:50,947 Avishar, the science guy. 117 00:04:50,958 --> 00:04:52,866 Where I'm from, Columbus, Ohio, 118 00:04:52,942 --> 00:04:55,127 the state dish is called a buckeye-- 119 00:04:55,203 --> 00:04:57,963 peanut butter that's dipped in chocolate. 120 00:04:58,040 --> 00:04:59,956 I swear it's not for show, I swear it has a reason. 121 00:04:59,967 --> 00:05:02,959 The inside is going to be a peanut butter gelato, 122 00:05:02,970 --> 00:05:05,879 the second layer, a liquid cocoa graham cracker. 123 00:05:05,955 --> 00:05:06,972 Sweating a little bit. 124 00:05:07,049 --> 00:05:08,882 So hot and cold at the same time. 125 00:05:08,958 --> 00:05:12,427 And the third layer is gonna be pulverized chocolate, 126 00:05:12,504 --> 00:05:14,929 so almost like a slightly liquidy explosion 127 00:05:15,006 --> 00:05:15,889 of peanut butter in your mouth when you-- 128 00:05:15,965 --> 00:05:17,057 when you bite into it. 129 00:05:17,133 --> 00:05:18,108 That sounds awkward. 130 00:05:20,228 --> 00:05:22,154 Yes, [bleep] yes. 131 00:05:22,230 --> 00:05:23,897 This is the fastest I've ever made a cake. 132 00:05:23,973 --> 00:05:26,066 I am okay at making dessert. 133 00:05:26,142 --> 00:05:27,233 Brittanny, what are you making? 134 00:05:27,310 --> 00:05:29,277 Gingerbread trifle with rum. 135 00:05:29,354 --> 00:05:31,830 I normally put beer in it, but we didn't have any, so... 136 00:05:31,907 --> 00:05:34,824 I'm just trying to keep my head in the game 137 00:05:34,835 --> 00:05:36,076 and get rid of the negativity. 138 00:05:36,152 --> 00:05:38,161 I'm gonna make this stupid thing by hand. 139 00:05:38,172 --> 00:05:39,746 Byron, what are you making? 140 00:05:39,823 --> 00:05:40,839 Like, a take on a baklava-- 141 00:05:40,916 --> 00:05:42,123 goat cheese ice cream 142 00:05:42,200 --> 00:05:44,501 with some pistachios, a date jam. 143 00:05:44,511 --> 00:05:45,510 Sounds good. 144 00:05:45,587 --> 00:05:48,838 Does anyone have a pastry bag? 145 00:05:48,849 --> 00:05:50,015 No one. 146 00:05:50,092 --> 00:05:51,508 Ziploc bag? 147 00:05:51,518 --> 00:05:52,300 I'll find something. 148 00:05:52,377 --> 00:05:54,186 Maria, whatcha doing? 149 00:05:54,262 --> 00:05:57,022 Arroz con leche with a twist. 150 00:05:57,099 --> 00:05:59,140 My game plan is to make little balls 151 00:05:59,217 --> 00:06:00,809 so they can freeze, 152 00:06:00,885 --> 00:06:03,028 and then, I can fry them with panko. 153 00:06:03,105 --> 00:06:04,104 For the first time, I don't think I'm, like, 154 00:06:04,180 --> 00:06:05,530 losing my marbles. 155 00:06:05,607 --> 00:06:07,148 [music] 156 00:06:07,225 --> 00:06:10,026 Look at that timing. [growls] 157 00:06:10,037 --> 00:06:12,037 Think on my feet, think on my feet. 158 00:06:12,114 --> 00:06:13,988 I don't like making desserts because it takes time. 159 00:06:14,065 --> 00:06:15,824 You have to measure things. 160 00:06:15,900 --> 00:06:18,827 I like to go "Wah-ah-ah-ah-ah," stir it up. 161 00:06:18,903 --> 00:06:20,045 Eight cups. 162 00:06:22,198 --> 00:06:25,291 ...and utilize the Talenti Gelato. 163 00:06:25,368 --> 00:06:28,002 Shout them out, hey. [laughs] 164 00:06:28,079 --> 00:06:28,887 Melt this bitch. 165 00:06:28,964 --> 00:06:30,055 Anyone have the smoker? 166 00:06:30,132 --> 00:06:33,174 The dish that I'm baking is a hazelnut cake 167 00:06:33,251 --> 00:06:36,052 with a blueberry and Pinot Noir puree, 168 00:06:36,063 --> 00:06:37,896 chanterelle mushroom cream. 169 00:06:37,973 --> 00:06:39,064 Smoky. 170 00:06:39,141 --> 00:06:41,141 There's an opportunity to win $10,000. 171 00:06:41,217 --> 00:06:42,350 I'm going for it. 172 00:06:42,427 --> 00:06:44,561 Oh, you know I'm in my own zone over here. 173 00:06:44,571 --> 00:06:47,063 What are you making with the liquid nitrogen? 174 00:06:47,074 --> 00:06:49,566 Attempting to do a sorbet, 175 00:06:49,576 --> 00:06:51,785 a lime sorbet. 176 00:06:55,323 --> 00:06:57,916 Burning! Something burning on the stove. 177 00:06:57,993 --> 00:07:00,085 Heard, that's me! I just left for a millisecond. 178 00:07:00,162 --> 00:07:01,578 Ten minutes, guys. 179 00:07:01,588 --> 00:07:04,089 [music] 180 00:07:04,166 --> 00:07:05,206 - Nerve-racking, huh? - Yeah. 181 00:07:05,283 --> 00:07:06,833 Ten thousand dollars sounds nice. 182 00:07:06,910 --> 00:07:10,262 [music] 183 00:07:10,338 --> 00:07:12,213 The rice is not frozen. 184 00:07:12,290 --> 00:07:13,882 Scratch this sh--. 185 00:07:13,958 --> 00:07:15,267 I need layers. 186 00:07:15,343 --> 00:07:17,844 Plan B is, instead of frying my arroz con leche, 187 00:07:17,921 --> 00:07:20,930 I'm gonna layer it up in a different way. 188 00:07:20,941 --> 00:07:23,266 So we'll see what happens, man. 189 00:07:23,277 --> 00:07:25,944 Not the most beautiful cream puffs I've made. 190 00:07:26,021 --> 00:07:29,114 - That's incredibly impressive. - Thank you. 191 00:07:29,191 --> 00:07:31,232 My cream did not cool enough 192 00:07:31,309 --> 00:07:34,027 for me to be able to properly whip it. 193 00:07:34,103 --> 00:07:35,945 I need another layer, 194 00:07:35,956 --> 00:07:38,123 and decide to make a "pie crust" 195 00:07:38,200 --> 00:07:40,283 without really having a lot of time 196 00:07:40,294 --> 00:07:41,951 to kind of bake it down. 197 00:07:41,962 --> 00:07:43,620 I just pull it together real quick. 198 00:07:43,630 --> 00:07:45,964 Flour and butter and sugar. 199 00:07:46,041 --> 00:07:47,132 It is what it is. 200 00:07:47,209 --> 00:07:48,133 Uch. 201 00:07:48,210 --> 00:07:50,010 Chefs, a minute and a half left. 202 00:07:55,309 --> 00:07:56,382 Corner hot. 203 00:07:56,459 --> 00:07:58,635 I am running this down to the wire. 204 00:07:58,645 --> 00:08:00,595 Using liquid nitrogen is a time-sensitive process. 205 00:08:00,672 --> 00:08:02,639 If it's too cold, it'll just rip your taste buds right off, 206 00:08:02,649 --> 00:08:05,099 and that is not a good way to win anything. 207 00:08:05,176 --> 00:08:06,109 [whispers] Calm down. 208 00:08:07,654 --> 00:08:09,896 Five, four, 209 00:08:09,973 --> 00:08:12,899 three, two, one. 210 00:08:12,976 --> 00:08:14,150 Time's up. 211 00:08:14,161 --> 00:08:15,652 Hands up. 212 00:08:15,662 --> 00:08:18,288 You're crazy. [laughs] 213 00:08:24,195 --> 00:08:26,254 Brittanny, please bring upr dessert. 214 00:08:28,175 --> 00:08:29,249 Tell us what you made. 215 00:08:29,325 --> 00:08:31,676 - Rum gingerbread trifle. - Mmm. 216 00:08:31,753 --> 00:08:35,255 With caramel apples and salted whipped cream. 217 00:08:35,331 --> 00:08:36,681 Tell me about your cookie. 218 00:08:36,758 --> 00:08:39,008 I did not make the cookie. It's just a garnish cookie. 219 00:08:39,019 --> 00:08:40,060 Okay. 220 00:08:41,212 --> 00:08:42,428 What did you make today? 221 00:08:42,505 --> 00:08:44,138 Goat cheese ice cream with 222 00:08:44,215 --> 00:08:48,026 a jam of figs and dates, brioche on top. 223 00:08:48,103 --> 00:08:49,435 And how'd you get your ice cream? 224 00:08:49,512 --> 00:08:51,145 I made a regular creme anglaise base, 225 00:08:51,222 --> 00:08:52,438 and then, I just kind of tempered it 226 00:08:52,515 --> 00:08:53,481 with liquid nitrogen. 227 00:08:53,558 --> 00:08:55,108 - It's very ambitious. - Yeah. 228 00:08:55,184 --> 00:08:56,776 - Thank you, Byron. - Thank you. 229 00:08:56,853 --> 00:08:59,279 I made a parfait of toasted rice mousse, 230 00:08:59,355 --> 00:09:02,031 blackberry caramel, and black sesame crumble. 231 00:09:02,042 --> 00:09:03,190 Thank you. Good job. 232 00:09:03,268 --> 00:09:06,286 So I did a crispy, uh, burnt-end brownie, 233 00:09:06,362 --> 00:09:08,713 toasted sesame seed, a yuzu strawberry compote 234 00:09:08,790 --> 00:09:10,123 with chocolate gelato. 235 00:09:10,199 --> 00:09:12,166 - And you made the jam? - Yeah. 236 00:09:12,243 --> 00:09:14,210 This dessert is what I'm calling the Oregon Trail-- 237 00:09:14,221 --> 00:09:18,056 hazelnut cake with a smoked chanterelle pastry cream. 238 00:09:18,133 --> 00:09:20,300 - Mmm. - Cool. 239 00:09:20,376 --> 00:09:23,052 A Pinot Noir and blueberry puree 240 00:09:23,063 --> 00:09:24,229 and candied hazelnuts. 241 00:09:24,306 --> 00:09:26,481 - It's really interesting. - Thank very much. 242 00:09:28,217 --> 00:09:30,226 I did a little take on my favorite dessert, 243 00:09:30,237 --> 00:09:31,352 which is peach pie. 244 00:09:31,429 --> 00:09:33,354 So you have stewed peaches, 245 00:09:33,431 --> 00:09:36,357 and you also have a little bit of like a shortbread crumb. 246 00:09:36,434 --> 00:09:38,359 I didn't really have time to bake a pie dough, 247 00:09:38,436 --> 00:09:40,028 so I wanted to give you the closest thing. 248 00:09:40,104 --> 00:09:42,155 Thank you. 249 00:09:42,231 --> 00:09:43,489 Avishar, what did you make for us? 250 00:09:43,566 --> 00:09:45,366 I made a buckeye bonbon 251 00:09:45,443 --> 00:09:48,328 with brown butter and liquid graham cracker. 252 00:09:48,404 --> 00:09:49,754 I'm from the state of Ohio, 253 00:09:49,831 --> 00:09:51,756 and the state dish is actually called a buckeye. 254 00:09:51,833 --> 00:09:53,166 Tell me about your layers. 255 00:09:53,242 --> 00:09:54,426 I wanted to go layers in one bite, 256 00:09:54,502 --> 00:09:56,344 so the inside is gonna be the gelato. 257 00:09:58,414 --> 00:10:00,098 On the outside, the liquid graham cracker 258 00:10:00,175 --> 00:10:01,758 coated with a layer of salted peanuts 259 00:10:01,768 --> 00:10:04,260 and dark chocolate. 260 00:10:04,271 --> 00:10:07,439 I'm impressed with how cold and intact these are. 261 00:10:07,515 --> 00:10:08,523 Yeah. Thank you. 262 00:10:11,186 --> 00:10:13,561 I made a arroz con leche meets Puerto Rico 263 00:10:13,638 --> 00:10:16,356 with plantains that I fried. 264 00:10:16,432 --> 00:10:17,782 This is a big dessert. 265 00:10:17,859 --> 00:10:20,577 I don't know how to cook for two people, I'm sorry. 266 00:10:22,122 --> 00:10:24,364 I prepared a smoked whipped yogurt 267 00:10:24,440 --> 00:10:27,283 with matcha miso crumbles and a yuzu kiwi on top. 268 00:10:27,294 --> 00:10:29,452 I think the tartness is nice. 269 00:10:29,463 --> 00:10:31,120 - Thank you. - Thank you, Shota. 270 00:10:31,131 --> 00:10:33,632 I made a matcha-dusted cream puff, 271 00:10:33,708 --> 00:10:37,135 grilled strawberries, and whipped cream with miso. 272 00:10:37,212 --> 00:10:39,128 It's good. Your pâte à choux worked out. 273 00:10:39,139 --> 00:10:40,380 I rushed. 274 00:10:40,456 --> 00:10:42,390 - Thank you so much. - Yeah, thank you. 275 00:10:44,144 --> 00:10:47,387 So, Carrie, who had one of our least favorite dishes? 276 00:10:47,463 --> 00:10:50,223 Brittanny, your gingerbread trifle, 277 00:10:50,299 --> 00:10:51,224 we found it quite sweet, 278 00:10:51,300 --> 00:10:53,151 and with 45 minutes, 279 00:10:53,228 --> 00:10:55,153 I want that cookie to be made by you. 280 00:10:55,230 --> 00:10:56,729 Who else? 281 00:10:56,806 --> 00:11:01,159 Kiki, that unbaked pie dough was just a little unpalatable. 282 00:11:01,236 --> 00:11:03,319 - Heard. - Who else? 283 00:11:03,330 --> 00:11:05,405 Maria with the arroz con leche. 284 00:11:05,481 --> 00:11:08,616 Your flavors were excellent. It was just so big. 285 00:11:08,693 --> 00:11:10,835 Who had one of our favorite dishes? 286 00:11:10,912 --> 00:11:13,246 Byron, with the goat cheese ice cream. 287 00:11:13,322 --> 00:11:14,488 Excellent flavors. 288 00:11:14,566 --> 00:11:17,250 Goat cheese ice cream gave you a tartness 289 00:11:17,326 --> 00:11:19,919 - that felt like another layer. - Thank you. 290 00:11:19,996 --> 00:11:22,338 Another one of our favorites today was Avishar 291 00:11:22,349 --> 00:11:24,132 with your buckeye bonbon. 292 00:11:24,208 --> 00:11:27,135 Everyone gave us flat layers, and you changed your shape. 293 00:11:27,211 --> 00:11:29,854 I love that there was a crunch to the enrobed chocolate. 294 00:11:29,931 --> 00:11:30,855 Thank you. 295 00:11:30,932 --> 00:11:32,432 Who else, Carrie? 296 00:11:32,508 --> 00:11:34,350 Sarah. With 45 minutes, 297 00:11:34,361 --> 00:11:37,145 I'm so glad you took the chance to bake something, 298 00:11:37,221 --> 00:11:38,646 - and it came out well. - Thank you. 299 00:11:38,723 --> 00:11:41,366 Okay, Carrie, who had our favorite dessert of the day? 300 00:11:41,443 --> 00:11:43,693 The chef today with the winning dessert 301 00:11:43,704 --> 00:11:45,278 just really pushed the limits, 302 00:11:45,354 --> 00:11:48,156 and that chef today was... 303 00:11:48,232 --> 00:11:49,365 Avishar. 304 00:11:49,376 --> 00:11:52,377 [applause] 305 00:11:52,454 --> 00:11:54,203 Congratulations, Avishar, 306 00:11:54,214 --> 00:11:57,165 you just won immunity and $10,000... 307 00:11:57,241 --> 00:11:58,332 Holy sh--. 308 00:11:58,409 --> 00:12:00,376 ...from our friends at Talenti Gelato. 309 00:12:00,387 --> 00:12:01,611 And if that wasn't enough, 310 00:12:01,613 --> 00:12:04,547 your dish's recipe will be used to inspire 311 00:12:04,558 --> 00:12:07,175 a brand new flavor of Talenti layers. 312 00:12:07,251 --> 00:12:09,310 - Yay. - It's crazy. 313 00:12:10,546 --> 00:12:12,397 I've never won a cash prize. 314 00:12:12,474 --> 00:12:13,973 I've never won, like, anything. 315 00:12:14,050 --> 00:12:16,517 It's cool. Like, I won with the buckeye. 316 00:12:16,594 --> 00:12:19,312 Congratulations again, and thank you, Carrie. 317 00:12:19,388 --> 00:12:20,480 Thanks everybody, and well done. 318 00:12:20,556 --> 00:12:21,481 I'll see you again. 319 00:12:21,557 --> 00:12:23,158 [applause] 320 00:12:24,560 --> 00:12:27,320 Chefs, I think it's time you hit the road. 321 00:12:27,396 --> 00:12:28,580 Oh, right. 322 00:12:32,568 --> 00:12:34,494 For this trip, I think you're going to need 323 00:12:34,570 --> 00:12:35,336 a couple of guides. 324 00:12:37,758 --> 00:12:39,332 - What's up, y'all? - Well, well, well, 325 00:12:39,408 --> 00:12:42,210 I'm so glad you dressed up for me. 326 00:12:42,286 --> 00:12:43,261 Hey, chefs. 327 00:12:43,338 --> 00:12:45,254 - Hey. - Hello. 328 00:12:45,265 --> 00:12:47,757 More and more, the Portland food scene 329 00:12:47,768 --> 00:12:50,602 is being influenced by a wide range of cuisines, 330 00:12:50,678 --> 00:12:54,347 and many are part of the African diaspora. 331 00:12:54,423 --> 00:12:55,681 So I have a vast background. 332 00:12:55,758 --> 00:12:59,277 I am Jamaican, Nigerian, Trinidadian, and Creole 333 00:12:59,354 --> 00:13:00,520 from Louisiana, 334 00:13:00,596 --> 00:13:03,272 and people were taken from West Africa 335 00:13:03,283 --> 00:13:05,525 and spread all across the globe. 336 00:13:05,601 --> 00:13:07,401 So you can't talk about American food 337 00:13:07,478 --> 00:13:09,403 without talking about West African food. 338 00:13:09,480 --> 00:13:11,531 With the fight for equality in America, 339 00:13:11,607 --> 00:13:12,791 it's helped bring attention 340 00:13:12,867 --> 00:13:15,034 to some of the amazing Pan-African restaurants 341 00:13:15,111 --> 00:13:16,577 right here in our town. 342 00:13:16,654 --> 00:13:18,454 For your Elimination Challenge, 343 00:13:18,465 --> 00:13:21,541 Gregory and Kwame are going to take you 344 00:13:21,617 --> 00:13:24,544 to some of the most exciting restaurants downtown. 345 00:13:24,620 --> 00:13:25,970 This is like a dream come true. 346 00:13:26,047 --> 00:13:28,589 I'm almost in tears that Pan-African cuisine 347 00:13:28,666 --> 00:13:30,466 is being featured on such platform. 348 00:13:30,477 --> 00:13:33,469 We want you to take inspiration from this field trip, 349 00:13:33,480 --> 00:13:37,390 and pay homage to these cuisines in your dishes. 350 00:13:37,466 --> 00:13:39,725 This is an individual challenge. 351 00:13:39,802 --> 00:13:40,985 You'll serve your dishes 352 00:13:41,062 --> 00:13:42,812 to the judges and the restaurant owners 353 00:13:42,823 --> 00:13:45,773 at Lovely Rita in the Hoxton Hotel. 354 00:13:45,850 --> 00:13:48,734 There'll be a full pantry at location. 355 00:13:48,811 --> 00:13:50,995 So this half of the room, 356 00:13:51,072 --> 00:13:53,614 you're gonna be heading out with Kwame, 357 00:13:53,691 --> 00:13:54,740 and that half of the room, 358 00:13:54,817 --> 00:13:56,617 you'll be going out with Gregory. 359 00:13:56,694 --> 00:13:57,669 All right, let's do this. 360 00:13:57,745 --> 00:13:59,287 Okay, guys. 361 00:13:59,363 --> 00:14:01,339 This is not a competition between me and Gregory, 362 00:14:01,416 --> 00:14:03,508 but we better ----ing win, all right? 363 00:14:05,661 --> 00:14:08,421 [music] 364 00:14:08,497 --> 00:14:09,589 I would like to do my food, 365 00:14:09,665 --> 00:14:11,632 which is like West Central African food. 366 00:14:11,709 --> 00:14:13,518 In 2019, 367 00:14:13,595 --> 00:14:15,761 I had been named by the New York Times 368 00:14:15,838 --> 00:14:19,524 as one of the 16 Black chefs changing food in America, 369 00:14:19,601 --> 00:14:22,435 but I started to see my vision for what I wanted 370 00:14:22,511 --> 00:14:26,105 these businesses to be kind of pulled away from me. 371 00:14:26,182 --> 00:14:29,817 I left at the very beginning of this year. 372 00:14:29,894 --> 00:14:32,653 I shouldn't have to fight for my voice to be heard 373 00:14:32,730 --> 00:14:34,822 in my actual businesses that I started. 374 00:14:34,899 --> 00:14:37,450 And I would really love to use cassava leaves. 375 00:14:37,526 --> 00:14:40,661 There's a stew in the Congo called saka-saka. 376 00:14:40,738 --> 00:14:42,714 The reason that I came on Top Chef 377 00:14:42,790 --> 00:14:44,832 is that I want to shed light 378 00:14:44,909 --> 00:14:49,554 on what it means to be an African-American woman 379 00:14:49,631 --> 00:14:51,556 in this industry. 380 00:14:51,633 --> 00:14:53,516 [music] 381 00:14:58,881 --> 00:15:00,640 Welcome, welcome, welcome. 382 00:15:00,716 --> 00:15:02,692 - Thank you. - Thank you. 383 00:15:04,220 --> 00:15:05,478 - Hi, guys. - Hello. 384 00:15:05,554 --> 00:15:07,647 - Hi. - Welcome to Akadi. 385 00:15:07,723 --> 00:15:09,357 Thank you. 386 00:15:09,433 --> 00:15:12,735 Right here, I have the beef suya. 387 00:15:12,746 --> 00:15:14,746 And this is the cassava couscous fermented. 388 00:15:14,822 --> 00:15:18,416 We got the fish with the onion and tomato relish. 389 00:15:18,493 --> 00:15:20,084 - Wow. - I hope you guys enjoy. 390 00:15:20,161 --> 00:15:21,827 We are going to enjoy it. Thank you. 391 00:15:21,904 --> 00:15:23,755 - Hmm. - Wow. 392 00:15:23,831 --> 00:15:26,666 There is like a mother sauce of West Africa, 393 00:15:26,742 --> 00:15:27,917 and it's red stew, 394 00:15:27,928 --> 00:15:29,919 and you take a bunch of aromatics 395 00:15:29,930 --> 00:15:34,090 like garlic, ginger, tomatoes, red peppers, 396 00:15:34,100 --> 00:15:35,508 and then you cook that down, 397 00:15:35,584 --> 00:15:37,510 so it kind of like makes a sofrito. 398 00:15:37,586 --> 00:15:39,512 - What did you say? - Wow, that's spicy. 399 00:15:39,588 --> 00:15:41,773 This fish reminds me of a fish my mom makes. 400 00:15:41,849 --> 00:15:43,683 We're Vietnamese, but it reminds me of it. 401 00:15:43,759 --> 00:15:45,601 Have your own interpretation to this. 402 00:15:45,612 --> 00:15:46,769 Take it and make it your own. 403 00:15:46,780 --> 00:15:47,853 You know, bring your own cultures 404 00:15:47,930 --> 00:15:49,447 into this challenge, 405 00:15:49,524 --> 00:15:50,731 but get inspired by this 406 00:15:50,808 --> 00:15:52,400 because this inspired a world, 407 00:15:52,476 --> 00:15:54,443 you know, and it really needs to be respected. 408 00:15:54,454 --> 00:15:56,696 I'm kind of embarrassed I haven't been here yet 409 00:15:56,772 --> 00:15:58,447 having lived here. 410 00:15:58,458 --> 00:16:01,409 Everyone knows French cuisine and Italian food, 411 00:16:01,485 --> 00:16:03,628 but there are a lot of chefs 412 00:16:03,705 --> 00:16:06,706 that have never eaten West African cuisine before. 413 00:16:06,782 --> 00:16:08,633 They are now enlightened. 414 00:16:08,710 --> 00:16:10,710 All right, chefs. Good luck tomorrow, 415 00:16:10,786 --> 00:16:11,877 and I can't wait to try your food. 416 00:16:11,954 --> 00:16:14,880 - Thank you. It's amazing. - It's so good. 417 00:16:14,957 --> 00:16:17,925 [music] 418 00:16:18,002 --> 00:16:20,594 - Welcome, guys. - Thank you for having us. 419 00:16:20,671 --> 00:16:21,729 Of course. 420 00:16:24,967 --> 00:16:26,642 I bring you curried goat. 421 00:16:26,653 --> 00:16:27,877 This is expensive, 422 00:16:27,879 --> 00:16:30,438 and so, unless somebody's offering a goat, 423 00:16:30,514 --> 00:16:31,823 not your everyday dish. 424 00:16:31,899 --> 00:16:33,774 - All right. - Brown stew chicken 425 00:16:33,851 --> 00:16:36,494 is one of the most popular things cooked in Jamaica. 426 00:16:36,571 --> 00:16:37,945 It was Sunday dinner. 427 00:16:38,022 --> 00:16:39,989 I mean, this is so parallel 428 00:16:40,000 --> 00:16:41,782 to, like, the mole poblano to me. 429 00:16:41,859 --> 00:16:44,660 Gabe and I we're like, "It's like mole." 430 00:16:44,671 --> 00:16:46,579 And I was like, "Where's the tortillas, dude?" 431 00:16:46,655 --> 00:16:48,914 - Like, this food has soul. - Yeah. 432 00:16:48,991 --> 00:16:52,001 It's beautiful how I feel, like, at home. 433 00:16:52,012 --> 00:16:53,678 Jamaican food is extremely complex 434 00:16:53,755 --> 00:16:55,921 because there's definitely lots of cultural influences 435 00:16:55,998 --> 00:16:57,757 from Ghana and West Africa. 436 00:16:57,833 --> 00:16:59,925 And then, when the British came over, 437 00:17:00,002 --> 00:17:01,802 they brought Indian flavors 438 00:17:01,879 --> 00:17:03,521 through the indentured servants, 439 00:17:03,598 --> 00:17:05,806 so that's how we get Jamaican curries. 440 00:17:05,883 --> 00:17:07,516 We're talking about slavery. 441 00:17:07,527 --> 00:17:09,527 So there's a lot in all of this 442 00:17:09,604 --> 00:17:12,980 that are part of the Pan-African global community. 443 00:17:13,057 --> 00:17:16,275 This whole experience is only reminding me 444 00:17:16,352 --> 00:17:19,945 of how impactful historically this food is, 445 00:17:20,022 --> 00:17:21,831 but how unrecognized it is. 446 00:17:25,787 --> 00:17:28,621 This is one of the most iconic Haitian dishes whatsoever. 447 00:17:28,697 --> 00:17:29,955 Just like Mama makes it. 448 00:17:30,032 --> 00:17:31,791 I want oxtail! 449 00:17:31,867 --> 00:17:33,209 If it burns a little, it's fine. 450 00:17:33,219 --> 00:17:34,761 [sighs] Keep it simple, Jamie. 451 00:17:43,420 --> 00:17:44,562 - How you doing? - How's it going? 452 00:17:44,639 --> 00:17:46,064 - How you doing? - Hey. 453 00:17:46,140 --> 00:17:48,349 You guys ready for some amazing authentic Guyanese food? 454 00:17:48,425 --> 00:17:49,850 - Yeah. - Yes. 455 00:17:49,927 --> 00:17:51,685 KWAME: The reason I wanted to take you all here 456 00:17:51,762 --> 00:17:54,906 is because I wanted to show the reach of a diaspora. 457 00:17:54,982 --> 00:17:57,024 You've had hints of it in different places. 458 00:17:57,101 --> 00:17:59,568 - Right. - So what you guys are eating, 459 00:17:59,579 --> 00:18:00,694 is semisweet puff bread. 460 00:18:00,771 --> 00:18:02,580 Inside one piece is gonna be bacalao. 461 00:18:02,657 --> 00:18:04,240 It's a Portuguese-style salted cod. 462 00:18:04,250 --> 00:18:06,575 The other piece is gonna be stuffed with chana aloo. 463 00:18:06,586 --> 00:18:07,576 Mmm! 464 00:18:07,587 --> 00:18:08,586 Oh, my God. 465 00:18:08,663 --> 00:18:09,754 The curry one is-- 466 00:18:09,831 --> 00:18:11,255 Now Guyana itself is a very small country. 467 00:18:11,332 --> 00:18:13,040 It's half-Indian, a quarter African, 468 00:18:13,117 --> 00:18:15,376 then Chinese, then Portuguese, then Amerindian. 469 00:18:15,452 --> 00:18:16,710 That's why we have a little bit of everything. 470 00:18:16,787 --> 00:18:18,003 Wow. 471 00:18:18,080 --> 00:18:20,264 Put a little bit of this pepper sauce on there. 472 00:18:20,341 --> 00:18:23,259 - It's spicy. - Now I'm scared. 473 00:18:23,269 --> 00:18:25,678 I don't have, like, a super high tolerance for heat, 474 00:18:25,754 --> 00:18:27,721 but I'm really inspired by the food. 475 00:18:27,798 --> 00:18:30,891 The bacalao reminds me of a crab salad 476 00:18:30,968 --> 00:18:32,601 that they make in Alabama. 477 00:18:32,612 --> 00:18:33,778 And then a yassa is so delicious, 478 00:18:33,855 --> 00:18:35,780 and the mustard reminded me of Germany. 479 00:18:35,857 --> 00:18:37,731 Seemed like a perfect kind of sauce for a schnitzel. 480 00:18:37,808 --> 00:18:39,191 So I'm torn between the two sides of me, 481 00:18:39,268 --> 00:18:42,069 like, the Southern side of me and the German side of me. 482 00:18:42,146 --> 00:18:44,697 And that's the beauty of the diaspora 483 00:18:44,773 --> 00:18:47,783 of how the tentacles reach all across the globe. 484 00:18:47,794 --> 00:18:49,869 Being Dominican, this reminded me so much 485 00:18:49,945 --> 00:18:51,370 of what I've eaten as a kid, 486 00:18:51,447 --> 00:18:53,372 so I wanna do something very familiar, 487 00:18:53,449 --> 00:18:55,916 but with a twist of the things that we ate today. 488 00:18:55,993 --> 00:18:58,752 Thank you guys so much for having our food. 489 00:18:58,829 --> 00:18:59,879 - Thank you. - Thank you so much. 490 00:18:59,955 --> 00:19:00,972 - Thank you. - We'll see you tomorrow. 491 00:19:01,048 --> 00:19:03,975 [music] 492 00:19:06,503 --> 00:19:07,937 Hi. 493 00:19:09,965 --> 00:19:11,432 This is the griot, 494 00:19:11,508 --> 00:19:13,985 which is one of the most iconic Haitian dishes whatsoever. 495 00:19:14,061 --> 00:19:15,728 And we eat it with the pikliz, 496 00:19:15,804 --> 00:19:17,771 which is the spicy cabbage pickle. 497 00:19:17,848 --> 00:19:19,982 It's literally on the table for every meal. 498 00:19:19,993 --> 00:19:21,984 This cabbage is delicious. It's so nice. 499 00:19:21,995 --> 00:19:24,737 So as you can see, the food is, like, extremely unfussy, 500 00:19:24,813 --> 00:19:26,071 but there's a lot of flavor. 501 00:19:26,148 --> 00:19:27,156 Just like Mama makes it. 502 00:19:27,167 --> 00:19:28,949 [laughter] 503 00:19:29,026 --> 00:19:31,952 My first introduction to food was definitely Haitian cuisine, 504 00:19:32,029 --> 00:19:34,788 but Haitian cuisine isn't something that I typically cook. 505 00:19:34,865 --> 00:19:36,665 After culinary school, 506 00:19:36,676 --> 00:19:39,168 I worked at Deuxave cooking modern French cuisine. 507 00:19:39,179 --> 00:19:41,012 Just because I don't know how to cook Haitian food 508 00:19:41,088 --> 00:19:43,797 doesn't mean I can't use my cooking style or techniques 509 00:19:43,874 --> 00:19:46,926 to incorporate those flavors into a dish. 510 00:19:47,002 --> 00:19:48,928 I hope you enjoyed the food. 511 00:19:49,004 --> 00:19:50,971 - It's delicious. - It's amazing. Thank you. 512 00:19:51,048 --> 00:19:52,139 The home-cooked meal I needed. 513 00:19:52,216 --> 00:19:53,816 [laughter] 514 00:19:55,102 --> 00:19:56,477 Check this out. 515 00:19:56,553 --> 00:19:58,437 [beeps, car engine starts] 516 00:19:58,514 --> 00:20:00,198 - Ready to go cook? - All right. 517 00:20:00,274 --> 00:20:02,483 - It's on. - Seatbelt. 518 00:20:02,559 --> 00:20:05,486 [music] 519 00:20:05,562 --> 00:20:08,039 - Chaka, chaka, chaka, chaka. - Let's do it. 520 00:20:08,115 --> 00:20:09,949 Is there anyone dying for oxtail? 521 00:20:10,025 --> 00:20:11,951 I want oxtail, por favor! 522 00:20:12,027 --> 00:20:13,202 Chris, what are you making? 523 00:20:13,213 --> 00:20:14,870 A pan-fried snapper. 524 00:20:14,881 --> 00:20:16,872 So I'm gonna marinate the snapper right now 525 00:20:16,883 --> 00:20:18,107 in the spice called epis. 526 00:20:18,109 --> 00:20:20,209 It's a typical, like, Haitian marinade. 527 00:20:20,220 --> 00:20:22,044 - Nice. - I'm trying to focus on 528 00:20:22,055 --> 00:20:24,505 what a traditional Hatian meal would look like, 529 00:20:24,581 --> 00:20:27,058 on to one composed dish, 530 00:20:27,134 --> 00:20:28,509 with French techniques. 531 00:20:28,585 --> 00:20:30,219 It's just about making a dish that well represents 532 00:20:30,230 --> 00:20:31,845 the Haitian culture, you know? 533 00:20:31,922 --> 00:20:32,897 So what are you doing, Nelson? 534 00:20:32,974 --> 00:20:34,181 Peri-peri braised chicken, 535 00:20:34,258 --> 00:20:37,184 large fava bean puree, and sweet plantains. 536 00:20:37,261 --> 00:20:38,736 Definitely Dominican flavors, 537 00:20:38,813 --> 00:20:40,020 but taking it back to the motherland. 538 00:20:40,097 --> 00:20:41,906 Attaboy. 539 00:20:41,983 --> 00:20:43,466 Goat milk with goat cheese. 540 00:20:43,468 --> 00:20:47,152 I'm making my version of red stew with lamb shoulder. 541 00:20:47,229 --> 00:20:49,822 I'm gonna try it in the method that Kwame was describing, 542 00:20:49,898 --> 00:20:51,156 maybe remove the ginger, 543 00:20:51,233 --> 00:20:52,866 and use more Italian ingredients. 544 00:20:52,943 --> 00:20:54,243 Buttermilk? I don't want that. 545 00:20:54,254 --> 00:20:55,753 I want heavy cream. 546 00:20:55,830 --> 00:20:57,037 Look out. 547 00:20:57,114 --> 00:20:59,257 One minute and thirty-five. 548 00:20:59,333 --> 00:21:01,750 One hour and thirty-five minutes left. 549 00:21:01,761 --> 00:21:03,836 I was like, "One minute?" 550 00:21:03,912 --> 00:21:04,929 Hey, chefs, how's it going? 551 00:21:05,006 --> 00:21:06,097 - It's going, chef. - We're good. 552 00:21:06,173 --> 00:21:08,007 Smells good in here. 553 00:21:08,083 --> 00:21:09,267 Hey, Brittanny. Got some mackerel, huh? 554 00:21:09,343 --> 00:21:10,759 - Yeah. - From having 555 00:21:10,770 --> 00:21:12,085 a German restaurant, you pickle fish? 556 00:21:12,163 --> 00:21:13,437 - Yes. I pickle mackerel a lot. - Yeah. Sure. 557 00:21:13,514 --> 00:21:16,098 I saw the puff puff at the West African restaurant, 558 00:21:16,109 --> 00:21:18,517 which was incredible, and it reminded me of hush puppies, 559 00:21:18,594 --> 00:21:21,228 so I wanna make a fritter to go with this pickled fish. 560 00:21:21,305 --> 00:21:22,947 I come from a family of fishermen 561 00:21:23,024 --> 00:21:25,024 and growing up near the Chesapeake Bay, 562 00:21:25,100 --> 00:21:26,859 we eat a lot of seafood. 563 00:21:26,935 --> 00:21:29,787 I really wanted to try to connect the food 564 00:21:29,864 --> 00:21:31,238 we got to taste to my personal story. 565 00:21:31,315 --> 00:21:34,366 I'm using chilies and stuff that I never use. 566 00:21:34,443 --> 00:21:36,201 - I was really inspired. - Good luck. 567 00:21:36,278 --> 00:21:38,078 Thank you. 568 00:21:38,155 --> 00:21:39,279 Hey, Dawn. What are you making? 569 00:21:39,357 --> 00:21:41,915 I wanted to present to you guys a curry. 570 00:21:41,992 --> 00:21:43,250 I'm braising the goat currently. 571 00:21:43,327 --> 00:21:45,127 I'm gonna serve it with some roti. 572 00:21:45,138 --> 00:21:47,087 - So this is Guyanese-inspired. - Got it. 573 00:21:47,164 --> 00:21:48,213 All right. I'll let you get back to work. 574 00:21:48,290 --> 00:21:49,381 See you tomorrow. 575 00:21:49,458 --> 00:21:51,550 A braise is very rustic, 576 00:21:51,627 --> 00:21:55,596 and I hope that it's not too simplistic. 577 00:21:55,672 --> 00:21:57,097 Hmm. 578 00:21:57,174 --> 00:21:58,974 - Hey, Kiki. - Hi, chef. How are you? 579 00:21:58,985 --> 00:22:00,267 I'm doing well, yourself? 580 00:22:00,344 --> 00:22:01,935 This is an emotional challenge for me, so... 581 00:22:02,012 --> 00:22:03,062 - Why is that? - My dad's from the Congo. 582 00:22:03,138 --> 00:22:04,271 Okay. 583 00:22:04,348 --> 00:22:06,273 And this is the first time I've had food 584 00:22:06,350 --> 00:22:08,275 - that felt like home. - Really? Who cooked at home? 585 00:22:08,352 --> 00:22:10,152 - Yeah. My dad. - Your dad did? 586 00:22:10,163 --> 00:22:11,996 - Yup. My dad. - Okay. 587 00:22:12,073 --> 00:22:13,572 This is one of the first dishes I actually learned 588 00:22:13,649 --> 00:22:14,823 - to cook with him. - Okay. What's in here? 589 00:22:14,834 --> 00:22:15,949 So we're doing saka-saka-- 590 00:22:16,026 --> 00:22:17,242 tomato, garlic, onion, peanut butter, 591 00:22:17,319 --> 00:22:19,286 and that's a lot of the basis for most of ours. 592 00:22:19,363 --> 00:22:20,996 - Yeah. - Got it. It smells really good. 593 00:22:21,007 --> 00:22:22,581 - Thank you. - I'm thinking about digging in. 594 00:22:22,658 --> 00:22:24,291 - No, no, no. Not yet. Not yet. - Not yet. 595 00:22:24,368 --> 00:22:25,584 - I got-- - Good luck. 596 00:22:25,661 --> 00:22:28,003 Thank you. [chuckles] 597 00:22:28,014 --> 00:22:29,588 You got a little under an hour left to cook. 598 00:22:29,665 --> 00:22:31,590 I'll see you tomorrow. Good luck. 599 00:22:31,667 --> 00:22:33,175 - One hour. Thank you, chef. - Thank you. Have a good night. 600 00:22:33,186 --> 00:22:35,019 Boy, that is some sh--, like, goddamn. 601 00:22:35,096 --> 00:22:36,970 If it burns a little, it's fine. 602 00:22:37,047 --> 00:22:38,305 [sighs] Keep it simple, Jamie. 603 00:22:38,382 --> 00:22:40,307 I'm making fried snapper. 604 00:22:40,384 --> 00:22:42,309 The inspiration was from the fried whole fish. 605 00:22:42,386 --> 00:22:45,196 Kiki, is cassava, it's like cornstarch? 606 00:22:45,272 --> 00:22:46,364 - You can use it like that. - Okay. 607 00:22:46,440 --> 00:22:47,439 Yeah. 608 00:22:47,516 --> 00:22:49,274 Shota, what inspired your dish? 609 00:22:49,351 --> 00:22:50,984 I really liked the cabbage pickles 610 00:22:51,061 --> 00:22:52,227 and the sauteed cabbage. 611 00:22:52,229 --> 00:22:54,154 Kind of realized how homey their food is. 612 00:22:54,231 --> 00:22:56,156 I'm making black cod and cabbage. 613 00:22:56,233 --> 00:22:58,158 I definitely wanna use the jerk spice in my dish. 614 00:22:58,235 --> 00:22:59,993 - Would you go stronger? - Yeah. 615 00:23:00,070 --> 00:23:01,286 - More? - Another good pinch. 616 00:23:01,363 --> 00:23:03,997 Japanese cuisine doesn't use a lot of spices, 617 00:23:04,074 --> 00:23:06,041 so this is gonna be a little bit of a challenge for me. 618 00:23:06,052 --> 00:23:08,168 - My palate is [whistles]. - Fried? 619 00:23:08,245 --> 00:23:09,670 - Oh, yeah. - [chuckles] Get it? Fried? 620 00:23:09,746 --> 00:23:11,672 - [chuckles] - Five minutes. 621 00:23:11,748 --> 00:23:14,183 Down to the very last second, guys. 622 00:23:16,044 --> 00:23:17,636 - Anyone have foil? - Foil, chef. 623 00:23:17,713 --> 00:23:18,854 Thank you. 624 00:23:20,090 --> 00:23:21,065 [sighs] 625 00:23:21,142 --> 00:23:22,233 - Three-- - What's going over here? 626 00:23:22,309 --> 00:23:23,976 - Two-- - [growls] 627 00:23:24,052 --> 00:23:25,194 Oh, man. 628 00:23:33,437 --> 00:23:37,364 You got this, Brittanny. You got this. 629 00:23:37,441 --> 00:23:39,241 I do take tremendous pride in promoting the fact that, 630 00:23:39,252 --> 00:23:41,076 being a Black-owned business, 631 00:23:41,087 --> 00:23:44,204 I support the Black Lives Matter movement. 632 00:23:44,281 --> 00:23:46,415 In New Hampshire, I'm in my own little bubble, 633 00:23:46,426 --> 00:23:49,001 and it was really eye-opening yesterday. 634 00:23:49,077 --> 00:23:52,430 Food, through culture, is a great avenue 635 00:23:52,506 --> 00:23:54,423 to relate with one another. 636 00:23:54,434 --> 00:23:56,392 I'm behind. Woot, woot. 637 00:23:57,461 --> 00:23:59,219 I know I was in a Haitian kitchen. 638 00:23:59,296 --> 00:24:01,221 I felt like I was right at home. 639 00:24:01,298 --> 00:24:03,098 I was gonna be that Mexican. 640 00:24:03,109 --> 00:24:04,433 - [Nelson chuckles] - Tortillas, please. 641 00:24:04,444 --> 00:24:06,101 There's all these ties we have to Africa. 642 00:24:06,112 --> 00:24:07,445 The thing with roti, it's very similar 643 00:24:07,521 --> 00:24:09,438 - to flour tortillas. - Sí, sí. 644 00:24:09,449 --> 00:24:11,398 [music] 645 00:24:11,475 --> 00:24:13,108 - How you feeling? - Good. 646 00:24:13,119 --> 00:24:16,111 The red stew spoke a lot, just because in Latin cuisine, 647 00:24:16,122 --> 00:24:19,031 we have a lot of sofrito, which is like a pretty much 648 00:24:19,107 --> 00:24:22,117 - a base of a lot of braises. - Oh. 649 00:24:22,128 --> 00:24:24,286 Dawn, what are you working on over there? 650 00:24:24,297 --> 00:24:26,455 I'm quick pickling some peppers. 651 00:24:26,466 --> 00:24:29,458 I'm making a chili sauce that's kind of like 652 00:24:29,469 --> 00:24:33,304 a play on the hot sauce from the Guyanese restaurant. 653 00:24:33,380 --> 00:24:36,048 My style of cooking comes from my roots. 654 00:24:36,124 --> 00:24:39,134 There's a certain soulfulness in my grandmother's cooking 655 00:24:39,145 --> 00:24:41,303 and my aunt's cooking, then I want to honor them. 656 00:24:41,314 --> 00:24:44,473 I am... nervioso. 657 00:24:44,484 --> 00:24:46,475 Forty-five minutes left, guys. 658 00:24:46,486 --> 00:24:48,319 Oh, sh--. 659 00:24:48,395 --> 00:24:50,154 Making fufu for this many people, 660 00:24:50,231 --> 00:24:51,772 it's a workout. 661 00:24:51,848 --> 00:24:53,565 The fufu was taking me a long time 662 00:24:53,642 --> 00:24:56,318 to really kind of work it, and smooth it out, 663 00:24:56,329 --> 00:25:00,239 but people are gonna eat the fufu in the stew, 664 00:25:00,315 --> 00:25:02,824 and maybe that won't matter as much. 665 00:25:02,835 --> 00:25:05,410 Oh, it needs more pounding! 666 00:25:05,487 --> 00:25:09,248 [music] 667 00:25:09,324 --> 00:25:12,334 - Ooh, nice. - Hi. Thanks for coming. 668 00:25:12,345 --> 00:25:14,336 It's so great to have you guys. 669 00:25:14,347 --> 00:25:16,838 Let's have a seat, everybody. 670 00:25:16,849 --> 00:25:19,016 Moment of truth. 671 00:25:19,093 --> 00:25:20,184 Hey, we're at the kids' table. 672 00:25:20,261 --> 00:25:22,803 [laughter] 673 00:25:22,879 --> 00:25:25,022 So I'm really excited about this challenge, 674 00:25:25,099 --> 00:25:26,181 and tasting all this food. 675 00:25:26,192 --> 00:25:27,516 What was your night out like? 676 00:25:27,527 --> 00:25:29,518 Actually, a lot of my group was emotional 677 00:25:29,529 --> 00:25:31,353 over the whole thing because the food 678 00:25:31,364 --> 00:25:33,531 was so comforting. They felt, like, really at home. 679 00:25:33,607 --> 00:25:36,149 When I got with them, I asked them, 680 00:25:36,226 --> 00:25:37,859 "Have you all had West African cuisine before?" 681 00:25:37,870 --> 00:25:39,537 And they said, "No," and I said, "Yes, you have. 682 00:25:39,613 --> 00:25:41,863 You've had it. But you just don't know." 683 00:25:41,874 --> 00:25:44,324 And once they had it, the dots connected, 684 00:25:44,401 --> 00:25:47,211 and they were able to see their heritage within that food. 685 00:25:47,288 --> 00:25:48,870 For sure. 686 00:25:48,881 --> 00:25:50,289 Wow. 687 00:25:50,365 --> 00:25:51,873 - Is the texture okay for you? - Yeah. Yeah. 688 00:25:51,884 --> 00:25:53,542 The only thing that's worrying me a bit 689 00:25:53,553 --> 00:25:55,460 is my red stew. 690 00:25:55,537 --> 00:25:59,557 Just nervous about it being overwhelming to the fish. 691 00:25:59,633 --> 00:26:04,061 I add coconut cream to calm down 692 00:26:04,138 --> 00:26:05,846 the bigger flavors of the red stew. 693 00:26:05,922 --> 00:26:07,306 I'm gonna hit it with some acid. 694 00:26:07,382 --> 00:26:09,182 Oh, you--all right. So you're good. You're good, yeah. 695 00:26:09,259 --> 00:26:11,068 Sixteen seconds. 696 00:26:13,221 --> 00:26:15,281 - Whoo. - Ay-yi-yi. 697 00:26:18,485 --> 00:26:21,078 Ooh. Thank you. 698 00:26:21,155 --> 00:26:22,154 Mmm. 699 00:26:22,230 --> 00:26:24,531 This smells Dominican to me. 700 00:26:24,608 --> 00:26:26,250 - Hello, chefs. - Hi. 701 00:26:26,327 --> 00:26:28,243 - How you doing? - Tell us about what you made. 702 00:26:28,254 --> 00:26:29,911 - Byron? - So what I've prepared for you, 703 00:26:29,922 --> 00:26:34,207 this is pan-seared snapper, marinated in red stew. 704 00:26:34,284 --> 00:26:37,428 Along with it is a fritter of cassava, 705 00:26:37,504 --> 00:26:39,588 salted cod, and escabeche. 706 00:26:39,599 --> 00:26:41,423 Brittany, what did you make? 707 00:26:41,434 --> 00:26:43,550 I never had West African food, 708 00:26:43,627 --> 00:26:45,269 but I make a lot of pickled mackerel 709 00:26:45,346 --> 00:26:48,347 with German food, so I made a pickled mackerel 710 00:26:48,423 --> 00:26:50,441 with an allspice fritter, red stew, 711 00:26:50,517 --> 00:26:52,601 coconut sauce, and charred cucumber. 712 00:26:52,612 --> 00:26:55,562 - Nelson? - When we went to Akadi, 713 00:26:55,639 --> 00:26:57,439 I saw all the similarities 714 00:26:57,450 --> 00:26:58,899 of where Dominican culture comes from, 715 00:26:58,975 --> 00:27:01,234 and I made an "obe ata din din," 716 00:27:01,311 --> 00:27:03,120 braised chicken, jerk spice yucca, 717 00:27:03,197 --> 00:27:05,739 sweet plantains, and a fava bean puree. 718 00:27:05,816 --> 00:27:07,449 - Thank you so much. - Thank you. 719 00:27:07,460 --> 00:27:09,376 - Thank you. - Thank you, guys. 720 00:27:11,372 --> 00:27:12,621 The salted cod cake is pretty damn good. 721 00:27:12,632 --> 00:27:13,988 Mm-hmm. 722 00:27:13,990 --> 00:27:16,625 Byron's red stew had the most authentic flavor. 723 00:27:16,636 --> 00:27:18,460 - The croquette is delicious. - Yeah, it really is. 724 00:27:18,471 --> 00:27:20,420 - The pickle is just perfect. - Really good. 725 00:27:20,497 --> 00:27:22,464 - It adds crunch, it adds spice. - And they're delicious. 726 00:27:22,475 --> 00:27:23,498 Yeah. 727 00:27:23,500 --> 00:27:25,550 I don't really do food like this. 728 00:27:25,627 --> 00:27:27,427 What did you feel about Brittanny's dish? 729 00:27:27,504 --> 00:27:28,929 The red sauce is kind of bland. 730 00:27:29,005 --> 00:27:30,539 Well, she muted it with the coconut milk. 731 00:27:30,541 --> 00:27:33,475 Yeah. There doesn't feel to be any depth to her red sauce. 732 00:27:33,486 --> 00:27:35,894 Brittanny's fritter is tough. 733 00:27:35,971 --> 00:27:37,488 But I really like her mackerel. 734 00:27:40,016 --> 00:27:42,275 [music] 735 00:27:42,352 --> 00:27:44,495 What did you think of Nelson's chicken? 736 00:27:44,571 --> 00:27:46,321 - It's a tasty dish. - It is. 737 00:27:46,332 --> 00:27:47,572 But it tastes like a lot of the food 738 00:27:47,649 --> 00:27:49,574 that we've had from him before. 739 00:27:49,651 --> 00:27:51,993 I expected West African-Guyanese flavors 740 00:27:52,004 --> 00:27:54,746 to be a little bit more prevalent. 741 00:27:54,823 --> 00:27:57,341 Coming down. Oh, oh, oh! 742 00:27:57,418 --> 00:27:59,751 Five, four, three, 743 00:27:59,828 --> 00:28:01,512 two, one. 744 00:28:03,257 --> 00:28:05,424 Yeah. Ooh, okay. This looks good. 745 00:28:05,500 --> 00:28:07,851 - You're right. - Smells good. 746 00:28:07,928 --> 00:28:10,470 - Hello. - Jamie, let's start with you. 747 00:28:10,547 --> 00:28:12,189 At Akadi, their fried fish reminded me 748 00:28:12,266 --> 00:28:13,582 of my mom's fried fish. 749 00:28:13,584 --> 00:28:16,435 So I went with crispy snapper, turmeric couscous, 750 00:28:16,511 --> 00:28:18,353 heirloom tomatoes, and some pickles. 751 00:28:18,364 --> 00:28:20,647 - [chuckles] - Great. Dawn? 752 00:28:20,724 --> 00:28:23,358 So I was inspired by the Guyanese cuisine, 753 00:28:23,369 --> 00:28:25,360 so I made curried goat, 754 00:28:25,371 --> 00:28:27,320 crispy roti, and fondant potatoes. 755 00:28:27,397 --> 00:28:30,365 And the green sauce is a play on pepper sauce. 756 00:28:30,376 --> 00:28:32,543 Gabriel, what did you make for us today? 757 00:28:32,619 --> 00:28:35,328 Oregon lamb shoulder braised in a "red stew," 758 00:28:35,405 --> 00:28:37,038 goat cheese, an olive oil mash, 759 00:28:37,049 --> 00:28:39,717 and potato chips dusted with the suya spice. 760 00:28:39,793 --> 00:28:42,553 - Thank you, guys. - Thank you. 761 00:28:42,629 --> 00:28:44,045 Let's start with Jamie's dish. 762 00:28:44,056 --> 00:28:46,381 The fish is so light and crispy. 763 00:28:46,392 --> 00:28:47,707 The pickling juice reminded me 764 00:28:47,785 --> 00:28:50,010 of, like, a very classic Vietnamese dipping sauce. 765 00:28:50,086 --> 00:28:51,970 I love how she used the suya spice 766 00:28:52,047 --> 00:28:53,388 in the couscous. 767 00:28:53,399 --> 00:28:54,723 She really took this challenge and owned it. 768 00:28:54,734 --> 00:28:56,558 Every bite is very bright. 769 00:28:56,569 --> 00:28:58,018 You don't get tired of eating it. 770 00:28:58,094 --> 00:28:59,236 You want a second bite, you want a third bite. 771 00:28:59,313 --> 00:29:03,023 Oh, that's the couscous one from Akadi. Yeah. 772 00:29:03,099 --> 00:29:05,358 - How'd it go with the judges? - I don't know. 773 00:29:05,435 --> 00:29:07,736 What do you think of Dawn's goat curry and roti? 774 00:29:07,747 --> 00:29:09,747 I love the fact that it's on the bone. 775 00:29:09,823 --> 00:29:12,583 - This, like, the green puree-- - Oh, it's so good. So bright. 776 00:29:12,659 --> 00:29:15,994 - I want a jar of it. - She nailed the inspiration 777 00:29:16,071 --> 00:29:17,329 when it comes to these flavors. 778 00:29:17,405 --> 00:29:19,539 It's the first dish that I want the recipe for. 779 00:29:19,616 --> 00:29:21,708 - That was my favorite. - It was really good. 780 00:29:21,785 --> 00:29:24,085 - Dawn, how'd it go? - [sighs] I don't know. 781 00:29:24,096 --> 00:29:25,754 I like Gabriel's dish, 782 00:29:25,765 --> 00:29:29,424 but these designer mashed potatoes, I'm kind of over it. 783 00:29:29,435 --> 00:29:31,009 Especially when I got the mouthful of goat cheese. 784 00:29:31,086 --> 00:29:33,428 My mouth was taken hostage for a second. 785 00:29:33,439 --> 00:29:34,554 Yeah. [laughs] 786 00:29:34,631 --> 00:29:37,432 I'll say what everyone's thinking-- 787 00:29:37,443 --> 00:29:38,517 this dish is too white. 788 00:29:38,593 --> 00:29:40,402 [laughter] 789 00:29:43,807 --> 00:29:45,357 Two minutes. 790 00:29:45,433 --> 00:29:49,528 [music] 791 00:29:49,604 --> 00:29:53,290 Four, three, two... 792 00:29:56,870 --> 00:29:58,620 Look how beautiful this is. 793 00:29:58,631 --> 00:30:00,872 Hello, chef. Chris, tell us what you made. 794 00:30:00,949 --> 00:30:02,541 Having a Haitian background, 795 00:30:02,617 --> 00:30:04,376 I was truly inspired by the cuisine. 796 00:30:04,452 --> 00:30:06,419 Today, I made a pan-fried red snapper 797 00:30:06,496 --> 00:30:07,796 marinated in epis, 798 00:30:07,807 --> 00:30:09,047 a crispy rice cake, 799 00:30:09,124 --> 00:30:11,424 a mushroom and bean puree, 800 00:30:11,501 --> 00:30:12,551 twice-fried plantain, 801 00:30:12,627 --> 00:30:14,386 - and pickles. - Sara. 802 00:30:14,462 --> 00:30:17,889 I made coconut rice porridge, a jerk spice gravy, 803 00:30:17,966 --> 00:30:20,484 salt cod in the style of "pork floss," 804 00:30:20,561 --> 00:30:23,320 peanuts, and some pikliz. 805 00:30:24,565 --> 00:30:26,898 - Kiki. - This dish is for my father. 806 00:30:26,975 --> 00:30:30,485 He was born in the Democratic Republic of the Congo, 807 00:30:30,496 --> 00:30:32,571 and we call this dish saka-saka. 808 00:30:32,647 --> 00:30:35,332 I served it with fufu. The meat in there is beef, 809 00:30:35,409 --> 00:30:37,409 and the base is tomato and peanut. 810 00:30:37,485 --> 00:30:40,579 - Thank you so much. - Thank you. 811 00:30:40,655 --> 00:30:42,122 What did you think of Chris? 812 00:30:42,198 --> 00:30:45,166 I think he tried a little too hard to reinterpret 813 00:30:45,177 --> 00:30:46,960 - Haitian parts of a dish. - Yeah. 814 00:30:47,037 --> 00:30:48,962 Chris made a bunch of technical mistakes here. 815 00:30:49,039 --> 00:30:50,839 The plantain is way too dark and bitter. 816 00:30:50,850 --> 00:30:53,466 There's just too much on the plate, and nothing was 817 00:30:53,543 --> 00:30:54,801 honed in and expertly done. 818 00:30:54,878 --> 00:30:56,595 How'd it go with the judges? You happy? 819 00:30:56,671 --> 00:30:57,855 Yeah. I'm happy with the dish that I put out. 820 00:30:57,931 --> 00:31:01,182 Sara's dish is a dish I'd order again and again. 821 00:31:01,193 --> 00:31:02,684 What a bold move. 822 00:31:02,695 --> 00:31:04,603 Pineapple and coconut and peanuts. 823 00:31:04,679 --> 00:31:05,770 It's so out the box. 824 00:31:05,847 --> 00:31:07,814 Mm-hmm. Interesting. 825 00:31:07,891 --> 00:31:09,867 - Very good flavor. - How'd it go, Sara? 826 00:31:09,943 --> 00:31:12,652 It's hard to read their faces. 827 00:31:12,729 --> 00:31:16,531 I really enjoyed the flavors of Kiki's saka-saka stew. 828 00:31:16,542 --> 00:31:18,533 It tasted like it had been developed over time. 829 00:31:18,544 --> 00:31:20,160 She put a lot of flavor in here. 830 00:31:20,236 --> 00:31:22,537 It's just the fufu, unfortunately. 831 00:31:22,548 --> 00:31:25,498 The starch isn't cooked out of this, and it's cold. 832 00:31:25,575 --> 00:31:26,717 Yeah, it's very cold. 833 00:31:26,793 --> 00:31:29,553 - No way. [laughs] - The fufu was a no-go. 834 00:31:29,630 --> 00:31:30,837 It wasn't cooked. 835 00:31:30,914 --> 00:31:32,172 I'm not gonna change myself, 836 00:31:32,248 --> 00:31:34,808 so if they like it, they like it. 837 00:31:36,044 --> 00:31:39,521 - Twenty seconds. - Behind. Coming down. 838 00:31:40,900 --> 00:31:43,567 Three, two... 839 00:31:44,570 --> 00:31:45,569 Aah. 840 00:31:52,912 --> 00:31:54,486 I love that we're doing this challenge. 841 00:31:54,562 --> 00:31:56,655 This is the roots of Southern cuisine, 842 00:31:56,731 --> 00:31:58,031 American cuisine. 843 00:31:58,108 --> 00:31:59,824 Hello. How are you guys doing? 844 00:31:59,901 --> 00:32:01,752 - Fantastic. - Well, tell us what you made. 845 00:32:01,828 --> 00:32:04,496 I made braised chicken with heirloom beans, 846 00:32:04,572 --> 00:32:06,757 plantain dumplings, a curry leaf oil as well, 847 00:32:06,833 --> 00:32:08,833 and then, escabeche in the style of pikliz. 848 00:32:08,910 --> 00:32:10,877 - Avishar. - I did a shrimp and grits 849 00:32:10,954 --> 00:32:13,838 with a eggplant and Bengali-style escabeche 850 00:32:13,915 --> 00:32:15,933 - and Taro Beresta. - Thank you both so much. 851 00:32:16,009 --> 00:32:17,768 - Thank you. - We'll see you later. 852 00:32:17,844 --> 00:32:19,552 I really like Avishar's dish. 853 00:32:19,629 --> 00:32:21,605 The grits were just-- it was just very smart. 854 00:32:21,682 --> 00:32:23,941 He put a lot of himself in it. You feel it. 855 00:32:24,017 --> 00:32:25,943 You eat it. You know it's Avishar. 856 00:32:26,019 --> 00:32:27,778 'Cause the shrimp itself was amazing. 857 00:32:27,854 --> 00:32:30,614 Yeah. The seasoning was on point, too. 858 00:32:30,691 --> 00:32:33,784 - Good job. - We can move on to Gabe's dish. 859 00:32:33,860 --> 00:32:34,734 You know, these beans are beautiful. 860 00:32:34,811 --> 00:32:36,277 They're cooked perfectly. 861 00:32:36,288 --> 00:32:37,737 The chicken is well-executed. It's crispy. 862 00:32:37,814 --> 00:32:39,698 I love that chicken, that crispiness. 863 00:32:39,774 --> 00:32:42,626 I did a little bit of Jamaican and Haitian. "Jahaitian." 864 00:32:42,703 --> 00:32:45,954 - Thirty seconds. - Heard. 865 00:32:45,965 --> 00:32:47,956 The sauce itself has a lot of spice, 866 00:32:47,967 --> 00:32:50,750 and the cod is marinated in spices. 867 00:32:50,827 --> 00:32:52,636 It could be an overpowering dish. 868 00:32:52,713 --> 00:32:55,806 [music] 869 00:32:55,882 --> 00:32:57,808 [alarm beeping] 870 00:32:59,720 --> 00:33:01,928 Thank you. Wow. That is a full plate. 871 00:33:02,005 --> 00:33:03,722 I'm excited about it, though. 872 00:33:03,798 --> 00:33:05,816 Maria, what dish did you make today? 873 00:33:05,892 --> 00:33:07,142 With Mathilde's restaurant, 874 00:33:07,152 --> 00:33:10,654 I find it very close to Mexican food. 875 00:33:10,731 --> 00:33:12,772 Today, I made black-eyed pea crema, 876 00:33:12,849 --> 00:33:16,317 topped with oxtail, and habanero avocado oil. 877 00:33:16,328 --> 00:33:17,944 Shota, what did you make for us? 878 00:33:18,021 --> 00:33:19,830 Gregory, he was talking about Haitian 879 00:33:19,906 --> 00:33:23,116 using a lot of seafood, so I made black cod and cabbage. 880 00:33:23,193 --> 00:33:26,661 The sauce has turmeric, cloves, allspice, 881 00:33:26,672 --> 00:33:28,663 - a tiny bit of yuzu. - Thank you both so much. 882 00:33:28,674 --> 00:33:30,749 - Thank you. Thank you. - Thank you very much. 883 00:33:30,825 --> 00:33:33,668 When Shota's dish hit the table, to me it looked Japanese. 884 00:33:33,679 --> 00:33:34,794 But when you taste the sauce, it's anything but. 885 00:33:34,871 --> 00:33:36,588 - Yep. Yep. - You know? 886 00:33:36,664 --> 00:33:38,590 It had so much dimension, and it was just enough 887 00:33:38,666 --> 00:33:39,908 for the amount of fish. 888 00:33:39,910 --> 00:33:42,853 I was waiting for that spice, and I got it. 889 00:33:42,929 --> 00:33:44,637 I can tell 'cause you're crying. 890 00:33:44,714 --> 00:33:47,691 - I am crying a little bit. - We got some spice over here. 891 00:33:47,768 --> 00:33:50,935 [laughter] 892 00:33:51,012 --> 00:33:52,812 I feel like you're fine. 893 00:33:52,889 --> 00:33:54,197 Let's talk about Maria's. 894 00:33:54,274 --> 00:33:56,033 The big problem I have right now is this the last dish 895 00:33:56,109 --> 00:33:58,368 and I am full. I can't eat another bite, 896 00:33:58,445 --> 00:33:59,986 and I just wanna keep eating this. 897 00:34:00,063 --> 00:34:01,705 The sauce is like-- it's bean puree, 898 00:34:01,782 --> 00:34:04,032 - but it's, like, so deep. - It's aerated and fluffy. 899 00:34:04,043 --> 00:34:05,792 - It's fluffy. - It is fluffy. 900 00:34:08,738 --> 00:34:11,006 - Oh, my God, yeah. - Whew. 901 00:34:12,075 --> 00:34:15,001 All of the chefs seemed really excited 902 00:34:15,078 --> 00:34:17,796 and inspired by the time they spent with both of you. 903 00:34:17,872 --> 00:34:19,723 This is some extraordinary cooking. 904 00:34:19,800 --> 00:34:22,675 - What we just did today-- - Was very meaningful for you? 905 00:34:22,752 --> 00:34:23,894 - Very meaningful. Yeah. - Awesome. 906 00:34:23,970 --> 00:34:25,729 All right. Let's get out of here, you guys. 907 00:34:25,806 --> 00:34:27,064 Let's do it. 908 00:34:27,140 --> 00:34:30,350 You really got me inspired. You got me-- 909 00:34:30,426 --> 00:34:33,070 That's everybody's favorite dish at this table. 910 00:34:33,146 --> 00:34:34,145 Thank you. Thank you very much. 911 00:34:34,222 --> 00:34:35,855 We have to get to Judges' Table. 912 00:34:35,932 --> 00:34:38,650 Thank you again for opening your restaurants, 913 00:34:38,726 --> 00:34:40,860 and for dining with us today. 914 00:34:40,937 --> 00:34:42,829 It was lovely to have you. 915 00:34:44,991 --> 00:34:46,750 - [music] - Oh, man. 916 00:34:46,827 --> 00:34:48,752 Yeah, I don't know how they'll feel about it, but-- 917 00:34:48,829 --> 00:34:51,755 - It's good. - Oh, you guys. Thanks. 918 00:34:51,832 --> 00:34:52,923 I love you, Brittanny. 919 00:34:52,999 --> 00:34:54,758 Hi, everybody. 920 00:34:54,835 --> 00:34:56,417 - Hi. - Hello. 921 00:34:56,428 --> 00:34:59,930 We'd like to see Shota, 922 00:35:00,006 --> 00:35:03,091 Kiki, Dawn, 923 00:35:03,102 --> 00:35:05,936 Brittanny, Chris, 924 00:35:06,012 --> 00:35:07,679 and Jamie. 925 00:35:07,755 --> 00:35:09,106 - Thank you. - Thank you. 926 00:35:09,182 --> 00:35:11,891 Oh, no. I'm on the bottom. 927 00:35:11,968 --> 00:35:13,726 Argh. 928 00:35:13,803 --> 00:35:16,738 [music] 929 00:35:24,814 --> 00:35:26,957 We used to be where we were only focused 930 00:35:27,033 --> 00:35:28,959 on two or three cuisines-- French, Italian, 931 00:35:29,035 --> 00:35:30,127 possibly Japanese. 932 00:35:30,203 --> 00:35:32,078 And nowadays, we're opening our eyes 933 00:35:32,155 --> 00:35:34,789 to so many different cultures, so many different cuisines, 934 00:35:34,800 --> 00:35:36,791 and it's just really great to watch young chefs 935 00:35:36,802 --> 00:35:38,960 embrace this idea. 936 00:35:38,971 --> 00:35:41,754 We'd like for Dawn, 937 00:35:41,831 --> 00:35:44,975 Jamie, and Shota to stay here, please. 938 00:35:45,051 --> 00:35:46,467 The rest of you can step to the side. 939 00:35:46,478 --> 00:35:48,186 Thank you. 940 00:35:52,133 --> 00:35:54,142 The three of you had our favorite dishes of the day. 941 00:35:54,153 --> 00:35:57,154 Ooh. I'm gonna run out of here. 942 00:35:57,230 --> 00:35:59,156 - Excuse me. - Don't run out, don't run out. 943 00:35:59,232 --> 00:36:00,940 - Okay. - It's okay. 944 00:36:01,017 --> 00:36:02,993 - How you feeling, Jamie? - I love my dish. 945 00:36:03,069 --> 00:36:05,162 Akadi just hit me. Mom and Dad was in this dish, 946 00:36:05,238 --> 00:36:06,905 and I just had to represent 947 00:36:06,981 --> 00:36:08,781 'cause it just hit that home for me. 948 00:36:08,858 --> 00:36:11,835 You could tell your heritage because of the sweet notes 949 00:36:11,912 --> 00:36:14,913 and the tart notes, but you still managed 950 00:36:14,989 --> 00:36:17,957 to show us how these flavors can be translated 951 00:36:18,034 --> 00:36:19,200 in a new, modern way. 952 00:36:19,202 --> 00:36:22,086 The fish was so crispy. The little pickles 953 00:36:22,163 --> 00:36:24,014 that were just perfect, and just a couple of bites 954 00:36:24,090 --> 00:36:26,507 of tomatoes and onions really carried that dish through. 955 00:36:26,518 --> 00:36:28,259 - Thank you. - It felt like you'd been 956 00:36:28,336 --> 00:36:30,854 making this dish for years. 957 00:36:32,215 --> 00:36:35,266 Dawn, can you walk us through the goat curry? 958 00:36:35,343 --> 00:36:39,029 I braised it, and then I sauteed vegetables down with curry, 959 00:36:39,105 --> 00:36:41,981 but I forgot to tell you that I wanted it to be eaten by hand. 960 00:36:42,058 --> 00:36:43,858 - I ate it by hand. - I ate it with my hands. 961 00:36:43,869 --> 00:36:45,351 - Okay. Good. - Yeah. We swiped it 962 00:36:45,429 --> 00:36:47,537 through all the sauces, and then that green seasoning 963 00:36:47,614 --> 00:36:49,530 on the side, we wanted a jar of it. 964 00:36:49,541 --> 00:36:51,532 - Good. - Everything was balanced, 965 00:36:51,543 --> 00:36:52,951 There was just enough of the green sauce, 966 00:36:53,027 --> 00:36:54,211 although I don't know if there could ever be enough 967 00:36:54,287 --> 00:36:56,037 of the green sauce. 968 00:36:56,048 --> 00:36:57,214 Everything was just where it needed to be. 969 00:36:57,290 --> 00:36:59,123 Thank you. 970 00:36:59,200 --> 00:37:02,293 When we heard of the challenge, I was really, like, moved. 971 00:37:02,370 --> 00:37:06,056 I can't feel more in touch with the food 972 00:37:06,132 --> 00:37:07,557 that we're making right now. 973 00:37:07,634 --> 00:37:11,061 - It's a long time coming. - It's a long time coming. Yeah. 974 00:37:11,137 --> 00:37:13,897 Hey, Shota. How are you feeling right now? 975 00:37:13,974 --> 00:37:16,182 Really relieved. I was pretty anxious. 976 00:37:16,259 --> 00:37:18,059 I really don't cook with spices a lot. 977 00:37:18,070 --> 00:37:20,570 Thinking about the spices, I was sitting there thinking, 978 00:37:20,647 --> 00:37:23,240 "There's gonna be a clash here," but it didn't, it worked. 979 00:37:23,316 --> 00:37:25,483 Primarily being fairly unfamiliar 980 00:37:25,560 --> 00:37:27,819 with these ingredients, I think you did a fantastic job 981 00:37:27,895 --> 00:37:30,363 because I got all those flavors in that beautiful sauce. 982 00:37:30,440 --> 00:37:33,074 Thank you very much. 983 00:37:33,085 --> 00:37:36,253 Well, all of you clearly were very, very inspired, 984 00:37:36,329 --> 00:37:37,870 but there can only be one winner. 985 00:37:37,947 --> 00:37:39,256 Gregory, why don't you start? 986 00:37:39,332 --> 00:37:42,259 The chef that made our favorite dish today 987 00:37:42,335 --> 00:37:46,930 truly represented the flavors of the African diaspora. 988 00:37:47,007 --> 00:37:49,391 And the winning chef today is... 989 00:37:52,012 --> 00:37:53,812 Dawn. 990 00:37:56,016 --> 00:37:57,849 - [applause] - I told you. 991 00:37:57,925 --> 00:38:00,110 I've had a few ups and downs, but I think 992 00:38:00,186 --> 00:38:02,061 that I'm slowly hitting my stride. 993 00:38:02,138 --> 00:38:04,614 Thank you guys. Thank you so much. 994 00:38:04,691 --> 00:38:07,358 To win this challenge, it means so much to me. 995 00:38:07,435 --> 00:38:09,119 I could not be more honored. 996 00:38:09,195 --> 00:38:10,954 - Thank you very much. - Thank you. 997 00:38:11,031 --> 00:38:12,289 You're making the ancestors proud. 998 00:38:12,365 --> 00:38:14,032 Thank you. 999 00:38:14,108 --> 00:38:16,909 You guys can step to the side. 1000 00:38:16,986 --> 00:38:19,963 Kiki, Brittanny, and Chris, please step forward. 1001 00:38:20,040 --> 00:38:21,956 Congrats. 1002 00:38:21,967 --> 00:38:24,634 The three of you had our least favorite dishes of the day, 1003 00:38:24,711 --> 00:38:27,137 and one of you will be going home. 1004 00:38:27,213 --> 00:38:30,181 [music] 1005 00:38:33,552 --> 00:38:35,928 Let's start with you, Kiki. 1006 00:38:36,005 --> 00:38:37,539 Were you happy with your dish? 1007 00:38:37,541 --> 00:38:41,267 I wished I had a little bit more time to cook the stew down. 1008 00:38:41,344 --> 00:38:42,977 I thought the stew was delicious. 1009 00:38:42,988 --> 00:38:45,063 My issue was the fufu. I mean, you know what's up. 1010 00:38:45,139 --> 00:38:46,981 So you taste it, and you're like, "This ain't it." 1011 00:38:46,992 --> 00:38:49,326 I felt fairly rushed in the process. 1012 00:38:49,402 --> 00:38:51,235 Typically, it's a little bit more gummy. 1013 00:38:51,312 --> 00:38:53,163 Being first generation Congolese, 1014 00:38:53,239 --> 00:38:54,998 it doesn't feel good to mess up your fufu. 1015 00:38:55,075 --> 00:38:57,667 This challenge hits home in a very deep way for me. 1016 00:38:57,744 --> 00:39:00,411 I've spent years cooking other people's food, 1017 00:39:00,488 --> 00:39:02,747 and feeling as though mine was not important, 1018 00:39:02,824 --> 00:39:07,677 so if I go home, I'm not gonna take that lightly. 1019 00:39:07,754 --> 00:39:09,679 Brittanny, the main problem with your dish 1020 00:39:09,756 --> 00:39:11,339 is that it was kind of mild. 1021 00:39:11,350 --> 00:39:16,019 I will admit that I am not super tolerant 1022 00:39:16,096 --> 00:39:17,678 of really, really spicy food. 1023 00:39:17,689 --> 00:39:20,190 - It didn't have to be spicy. - Had to be flavorful. 1024 00:39:20,266 --> 00:39:22,141 The flavors were monotone, 1025 00:39:22,218 --> 00:39:24,185 and they were competing against each other. 1026 00:39:24,196 --> 00:39:26,104 The yogurt was overpowering the red sauce. 1027 00:39:26,180 --> 00:39:28,314 It almost seems like you're not letting yourself cook. 1028 00:39:28,391 --> 00:39:29,774 That's a hundred percent true. 1029 00:39:29,851 --> 00:39:32,151 What do you love about cooking? 1030 00:39:32,228 --> 00:39:33,778 Tell us your story. 1031 00:39:33,855 --> 00:39:36,280 Maybe I'm here, and I'm kind of learning 1032 00:39:36,357 --> 00:39:38,032 that I don't know. 1033 00:39:38,043 --> 00:39:41,702 I think that I make food that isn't of my life. 1034 00:39:41,713 --> 00:39:44,214 I think that I cook a lot from my head, 1035 00:39:44,290 --> 00:39:46,290 and I don't cook a lot from a place of my heart. 1036 00:39:46,367 --> 00:39:48,292 You gotta get out of your head. 1037 00:39:48,369 --> 00:39:50,503 I know. 1038 00:39:50,580 --> 00:39:53,172 Chris, walk us through your dish. 1039 00:39:53,249 --> 00:39:54,391 So as soon as we entered this competition, 1040 00:39:54,467 --> 00:39:56,342 I also had the internal struggle of not knowing 1041 00:39:56,419 --> 00:39:58,010 how to cook the food, but interpreting 1042 00:39:58,087 --> 00:39:59,396 the flavors that I do know. 1043 00:39:59,472 --> 00:40:02,181 Plantain rice sauce, sos pwa. 1044 00:40:02,258 --> 00:40:04,401 So you just listed off a whole Haitian meal. 1045 00:40:04,477 --> 00:40:06,352 There's so much technique that would have to go 1046 00:40:06,429 --> 00:40:08,238 into executing that properly, 1047 00:40:08,314 --> 00:40:10,398 especially if you're unfamiliar with the cuisine. 1048 00:40:10,409 --> 00:40:12,066 But at the same time, 1049 00:40:12,077 --> 00:40:14,152 I was missing a lot of technique, 1050 00:40:14,228 --> 00:40:16,154 and a lot of seasoning in your food. 1051 00:40:16,230 --> 00:40:18,239 You gave us a collection of ingredients, not a dish. 1052 00:40:18,250 --> 00:40:20,324 It had no point of view. We didn't see you. 1053 00:40:20,401 --> 00:40:22,160 It could have been anyone putting those things together. 1054 00:40:22,236 --> 00:40:23,494 You're here to cook, right? 1055 00:40:23,571 --> 00:40:25,538 - Cook. - Will do. 1056 00:40:25,615 --> 00:40:28,249 We will call you all back in a bit. 1057 00:40:28,260 --> 00:40:30,176 - Thank you so much. - Thank you. 1058 00:40:35,842 --> 00:40:38,217 - This lady! - You won? 1059 00:40:38,294 --> 00:40:42,180 - You won? - Awesome, guys. Good job. 1060 00:40:42,256 --> 00:40:43,598 - Yeah. - Thank you. 1061 00:40:43,608 --> 00:40:47,059 Me and Kiki and Chris in the bottom. 1062 00:40:47,136 --> 00:40:48,445 - What? - Yeah. 1063 00:40:48,521 --> 00:40:50,113 That's sh-- never gets easier. 1064 00:40:50,190 --> 00:40:52,064 It sucks. 1065 00:40:52,141 --> 00:40:54,066 This is a tough decision to make today. 1066 00:40:54,143 --> 00:40:56,194 There are a lot of technical flaws. 1067 00:40:56,270 --> 00:40:58,362 And then, there was just a lack of point of view. 1068 00:40:58,439 --> 00:41:02,116 Kiki, her issues, at least for me, were really technical. 1069 00:41:02,127 --> 00:41:04,410 The stew was actually really, really good. 1070 00:41:04,487 --> 00:41:07,121 She just messed up the fufu, and it's unfortunate 1071 00:41:07,132 --> 00:41:08,539 when you only have two components to a dish, 1072 00:41:08,616 --> 00:41:10,300 - you have to hit both of them. - Yeah. 1073 00:41:10,376 --> 00:41:13,127 - My fufu was not right. - And Brittanny? 1074 00:41:13,138 --> 00:41:15,129 There's just such a huge difference for me 1075 00:41:15,140 --> 00:41:18,549 between understanding spicy food and understanding bland food. 1076 00:41:18,626 --> 00:41:20,384 - Like, this was bland. - Right. Right. 1077 00:41:20,461 --> 00:41:23,262 It wasn't that it needed heat. 1078 00:41:23,339 --> 00:41:25,482 - No. It needed salt. - It needed seasoning. 1079 00:41:25,558 --> 00:41:27,558 - It needed life. It needed-- - Flavor. 1080 00:41:27,635 --> 00:41:29,227 - Contrast. - Yeah. Good flavor. 1081 00:41:29,303 --> 00:41:30,645 I don't think we're even seeing Brittanny, 1082 00:41:30,655 --> 00:41:32,396 which is the sad part. 1083 00:41:32,473 --> 00:41:34,565 They're forcing you to answer the comfortable question, 1084 00:41:34,642 --> 00:41:36,400 like, who are you? 1085 00:41:36,477 --> 00:41:38,486 I don't know who I am. 1086 00:41:38,497 --> 00:41:41,405 Chris has the chops to make plantains well. 1087 00:41:41,482 --> 00:41:43,166 But he burnt them. Couldn't pull it off. 1088 00:41:43,243 --> 00:41:44,242 There's too much. Too many--too many elements. 1089 00:41:44,318 --> 00:41:45,284 Yeah. 1090 00:41:45,361 --> 00:41:47,119 He wanted to give us everything, 1091 00:41:47,196 --> 00:41:49,247 but he didn't know how to do everything. 1092 00:41:49,323 --> 00:41:51,123 The hardest part for me was hearing Tom say 1093 00:41:51,200 --> 00:41:52,842 that, like, he didn't-- he didn't get a sense of me. 1094 00:41:52,919 --> 00:41:54,677 - It just hurts, you know. - Okay. 1095 00:41:54,754 --> 00:41:56,679 - I think we have our answer. - Yes. 1096 00:41:56,756 --> 00:41:58,556 Let's get them out here. 1097 00:42:00,001 --> 00:42:02,602 [music] 1098 00:42:08,860 --> 00:42:10,476 You know, chefs, it's one thing to explore 1099 00:42:10,553 --> 00:42:12,186 the food of the African diaspora, 1100 00:42:12,197 --> 00:42:13,437 and try to understand it. 1101 00:42:13,514 --> 00:42:15,356 But translating centuries of cooking 1102 00:42:15,367 --> 00:42:17,275 by only experiencing it through a few meals 1103 00:42:17,351 --> 00:42:18,651 is hard to do. 1104 00:42:18,728 --> 00:42:21,496 That's why it's a challenge. 1105 00:42:27,528 --> 00:42:30,162 Brittanny... 1106 00:42:30,239 --> 00:42:32,215 please pack your knives and go. 1107 00:42:32,292 --> 00:42:34,458 Thank you so much for the opportunity. 1108 00:42:34,535 --> 00:42:35,701 I learned a lot. 1109 00:42:35,779 --> 00:42:36,669 We'll see you at Last Chance Kitchen. 1110 00:42:36,746 --> 00:42:38,296 It's not over yet. 1111 00:42:38,372 --> 00:42:39,672 You can still get back to the competition. 1112 00:42:39,749 --> 00:42:41,182 - Thank you. - Thank you. 1113 00:42:42,468 --> 00:42:45,511 I think the pressure of Top Chef is intense. 1114 00:42:45,588 --> 00:42:47,388 It was a little surprising to me how quickly 1115 00:42:47,399 --> 00:42:48,973 my confidence took a hit. 1116 00:42:49,050 --> 00:42:52,518 - You're going? - It's me. Yeah. 1117 00:42:52,595 --> 00:42:54,562 Because I think that our culture tells us 1118 00:42:54,573 --> 00:42:57,189 that we can only do experiences if we're supposed to win them. 1119 00:42:57,266 --> 00:42:59,317 But I think that the experience is also something 1120 00:42:59,393 --> 00:43:00,568 you can win at. 1121 00:43:00,579 --> 00:43:02,403 You're gonna grow so much from this. 1122 00:43:02,414 --> 00:43:04,747 I may not have 100% shown exactly 1123 00:43:04,824 --> 00:43:06,741 who I am in this competition. 1124 00:43:06,751 --> 00:43:09,586 I do feel that it's enabled me to think deeper 1125 00:43:09,662 --> 00:43:12,422 about who I am as a cook, what I want to cook. 1126 00:43:12,498 --> 00:43:15,216 It's something I want to continue to explore. 1127 00:43:18,287 --> 00:43:21,005 Tonight, Brittanny enters Last Chance Kitchen. 1128 00:43:21,082 --> 00:43:22,932 I think I've been trying to do too much. 1129 00:43:23,009 --> 00:43:24,717 Her planned dish fell flat. 1130 00:43:24,794 --> 00:43:28,220 - Cook, cook, cook, cook. - Can she spice things up? 1131 00:43:28,297 --> 00:43:30,765 Find out now on demand, 1132 00:43:30,775 --> 00:43:33,726 or wherever you stream Top Chef. 1133 00:43:33,803 --> 00:43:36,270 Next time on Top Chef... 1134 00:43:36,281 --> 00:43:38,397 - Look at that. - It's gorgeous. 1135 00:43:38,474 --> 00:43:42,401 We want a savory dish featuring the fruit right off the tree. 1136 00:43:42,478 --> 00:43:43,786 - Oh, Jesus. - Hello. 1137 00:43:45,457 --> 00:43:46,623 Son of a bitch! 1138 00:43:46,699 --> 00:43:48,240 I got stung by a bee. 1139 00:43:48,317 --> 00:43:50,409 This wind is kind of going a little against me. 1140 00:43:50,486 --> 00:43:53,537 I call it a Ohio O2? 1141 00:43:53,614 --> 00:43:56,540 - Guys, I'm sorry. - [laughter] 1142 00:43:56,617 --> 00:43:58,542 - This is--this-- - Amazing. 1143 00:43:58,619 --> 00:44:00,470 - Wow. - This is a fruit challenge. 1144 00:44:00,546 --> 00:44:02,546 - Like, where is the fruit? - I didn't see your vision. 1145 00:44:02,623 --> 00:44:04,382 I didn't see you in it. 1146 00:44:04,458 --> 00:44:07,810 You are very talented, but this meal was a real miss.