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00:00:03,062 --> 00:00:04,411
[cars honking]
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00:00:04,488 --> 00:00:06,455
We're turning
the Portland Expo
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00:00:06,531 --> 00:00:09,791
into a pop-up
drive-in theater.
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00:00:09,868 --> 00:00:13,137
I'm ----ing baking bread
in the rain. [laughs]
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The orchard?
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00:00:16,666 --> 00:00:19,009
I might need all hands on deck
to assemble.
7
00:00:19,020 --> 00:00:21,470
- It was crispy.
- That was really tasty.
8
00:00:21,546 --> 00:00:25,182
In your cup,
a Mexican campechana.
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00:00:25,192 --> 00:00:26,734
Vuelve a la vida!
10
00:00:27,770 --> 00:00:29,102
Do you think it's too dry?
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00:00:29,179 --> 00:00:30,029
It's a little dry.
12
00:00:30,105 --> 00:00:31,188
Jamie's making this joke
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about a rubber chicken,
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00:00:32,424 --> 00:00:35,108
and she serves us
this rubber chicken dish!
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Okay.
16
00:00:36,111 --> 00:00:37,652
Who had the winning dish?
17
00:00:37,729 --> 00:00:38,704
Byron.
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Oh...whoa.
19
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We have really liked
so many dishes
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00:00:43,619 --> 00:00:45,660
that you've created for us.
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00:00:45,737 --> 00:00:47,546
Tonight was not one of them.
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This was all very one-note.
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Jamie, please
pack your knives and go.
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00:00:52,702 --> 00:00:54,002
[Jamie chuckles quietly]
25
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Ten chefs remain to compete
26
00:00:56,748 --> 00:00:58,840
in the ultimate
culinary showdown.
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00:00:58,917 --> 00:01:00,133
At stake for the winner--
28
00:01:00,210 --> 00:01:02,227
a feature
in Food & Wine magazine,
29
00:01:02,304 --> 00:01:05,731
an appearance at the
Food & Wine Classic in Aspen,
30
00:01:05,808 --> 00:01:07,682
a quarter of a million dollars,
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furnished by San Pellegrino
32
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and the title of Top Chef.
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♪♪♪
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♪♪♪
35
00:01:27,070 --> 00:01:29,088
- Good morning.
- Good morning.
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00:01:29,164 --> 00:01:31,748
Congrats to Byron
on his bankroll.
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00:01:31,759 --> 00:01:34,251
- The golden nugget.
- The golden nugget, literally!
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00:01:34,261 --> 00:01:35,594
[Shota laughs]
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Sucks to see Jamie go.
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Yeah. Who's gonna take over
the noises?
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Whoo! [imitates firing guns]
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Pew, pew, pssh!
43
00:01:42,603 --> 00:01:43,602
[imitates blender]
Wah-wah.
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00:01:43,679 --> 00:01:44,937
[chicken squawk]
That's my ending.
45
00:01:45,013 --> 00:01:46,105
[laughs]
46
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- Buh-buh-buh-buh-buh-buh!
- [laughter]
47
00:01:48,016 --> 00:01:49,775
[laughter]
48
00:01:49,852 --> 00:01:51,819
Okay, kids.
Let's get dressed.
49
00:01:53,096 --> 00:01:54,563
Let's do the damn thing.
50
00:01:54,639 --> 00:01:59,192
♪♪♪
51
00:01:59,269 --> 00:02:01,194
- [indistinct chatter]
- It's beautiful.
52
00:02:01,271 --> 00:02:02,871
All right.
53
00:02:04,032 --> 00:02:06,533
- What is going on?
- Aah...
54
00:02:06,610 --> 00:02:07,835
Oh, God.
55
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♪♪♪
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Tom is our guest judge.
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It appears that we have
been transported
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into some magical
Top Chef kitchen forest.
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I'm really enjoying
the mood lighting.
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00:02:21,383 --> 00:02:22,766
[laughs]
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00:02:24,836 --> 00:02:27,146
You all look so nervous
to see Tom here.
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00:02:27,222 --> 00:02:28,147
[laughter]
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Don't worry, he's a fun guy.
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[laughter, groans]
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The mom jokes are coming now.
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[laughter]
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♪♪♪
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Tom's here today because,
for this Quickfire Challenge,
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you'll be working with one of
his favorite ingredients--
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00:02:46,742 --> 00:02:48,191
mushrooms.
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It's the ultimate ingredient,
because mushrooms are
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the closest you can get
to eating the earth.
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Finally!
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Mushrooms.
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That's what
I've been waiting for.
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I know it's the season.
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Give me my weapons.
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The pantry here behind me
represents mushrooms
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00:03:02,758 --> 00:03:05,091
from seven different regions
here in Oregon.
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Including Portland,
also known as Stumptown.
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So in honor of
the city's namesake,
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your only prep station today
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will be the stump.
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- Of course.
- [laughter]
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Give us a mushroom-forward dish.
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00:03:17,681 --> 00:03:19,189
You have some
great ingredients here
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to build flavor really quickly,
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including a variety of products
from Better Than Bouillon.
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There's no immunity
for the Quickfire.
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00:03:27,399 --> 00:03:30,116
But the winner of
this Quickfire Challenge
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will receive $10,000 courtesy
of Better Than Bouillon.
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- Oh.
- Oh, yay!
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You have just 30 minutes
on the clock for this challenge.
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So knock on wood,
because your time starts now.
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00:03:46,969 --> 00:03:49,228
- Oh, it's a hug for Maria.
- [chuckles]
96
00:03:49,304 --> 00:03:51,805
There's mushrooms that I never
thought I was gonna see.
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To be able to get mushrooms
where I'm from,
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it's an arm and a leg.
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I like, I like.
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The first thing I decide is,
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pick the right stump.
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Too big, no good.
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Too small,
gonna hurt your back.
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00:04:03,768 --> 00:04:05,235
Oh, it's so short!
105
00:04:05,246 --> 00:04:06,820
This is the first time
my height
106
00:04:06,896 --> 00:04:08,288
has played
an advantage to me.
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It's a choose-your-own-stump
adventure.
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Oh, sh--.
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Caught a spider, too.
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00:04:16,406 --> 00:04:18,248
We have to work on
this really small stump.
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I get one of the smallest ones
out there, and I'm a big boy,
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00:04:21,244 --> 00:04:24,054
so my knees are hurting,
but I gotta make this happen.
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00:04:28,010 --> 00:04:29,676
- Is that lobster mushrooms?
- Yes.
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They look like a lobster.
That's weird.
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Tom is never here during
Quickfire Challenges.
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I don't want to mess up,
so I choose lobster mushrooms
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because I know that
their texture is very meaty
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and I can make them
the star of the dish.
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00:04:43,025 --> 00:04:44,733
[blows raspberry]
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00:04:44,809 --> 00:04:47,235
Coming in, coming in.
Oo-wee!
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Gabe, what kind of
mushrooms you got, brother?
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00:04:48,480 --> 00:04:50,363
I've got some chanterelles.
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00:04:50,440 --> 00:04:53,366
I'm doing a mushroom taco,
with a, uh,
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mushroom bouillon-based
tortilla.
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- Beautiful.
- Tom's feedback
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00:04:57,539 --> 00:04:59,873
in the last
Elimination Challenge was
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00:04:59,949 --> 00:05:02,968
kinda like bringing home
that F on the report card.
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00:05:03,045 --> 00:05:05,962
And mushroom being Tom's
favorite ingredient,
129
00:05:05,973 --> 00:05:07,681
this is the challenge
I want to win most.
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00:05:08,792 --> 00:05:10,017
Oh! Good idea.
131
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Hey, anyone have butter?
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- Right here.
- Thank you, chef.
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Working at Café Boulud,
I learned confit technique.
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00:05:17,175 --> 00:05:19,818
You want to slowly cook it
in some kind of fat
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00:05:19,895 --> 00:05:21,177
with a lot of aromatics.
136
00:05:21,179 --> 00:05:24,230
I'm very well trained
in French techniques,
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so it definitely brings me
a sense of confidence.
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I want another 10K.
[laughs]
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Oh, baby!
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I found some foie.
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- You found foie?
- I found foie.
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- What's up with that?
- So I'm gonna do a little
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00:05:34,818 --> 00:05:37,160
foie and figs
and golden chanterelles.
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Golden chanterelles
are my dad's favorite,
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00:05:38,339 --> 00:05:39,829
so this is kind of for him.
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My family loves mushrooms.
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So, soon as I could
walk in the woods,
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we were out there
foraging mushrooms.
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I mean, I didn't even like
mushrooms when I was a kid,
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00:05:46,421 --> 00:05:47,754
but I loved foraging for 'em.
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00:05:47,831 --> 00:05:48,797
Oh!
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00:05:48,873 --> 00:05:50,256
We have similar ideas.
153
00:05:50,333 --> 00:05:51,183
Do we, now?
154
00:05:51,259 --> 00:05:52,517
Figs and mushrooms.
155
00:05:52,594 --> 00:05:54,511
For chanterelles,
you have to
156
00:05:54,521 --> 00:05:56,971
cook them in the pan long enough
157
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that the water comes out.
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Come on, cook.
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00:05:59,434 --> 00:06:01,860
And then you're left with
the mushroom
160
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that will then begin
to caramelize.
161
00:06:03,030 --> 00:06:04,112
It's very tasty.
162
00:06:07,609 --> 00:06:09,785
Ah, it's so full in here.
163
00:06:13,064 --> 00:06:15,532
Who's in here?
Can y'all come in or out?
164
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You know, it's very important
to cook your mushrooms
165
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all the way through,
so I am
166
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kind of waiting in line
for the wood fire oven.
167
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I'll be out in 19 minutes, Dawn.
168
00:06:23,959 --> 00:06:25,333
[Avishar snickers]
169
00:06:25,410 --> 00:06:27,961
- I'll be done in two minutes.
- [laughs]
170
00:06:28,037 --> 00:06:30,839
♪ Better Than Bouillon-y ♪
Whoo!
171
00:06:30,915 --> 00:06:33,058
Shota, how's the height
on the stump for you?
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00:06:33,135 --> 00:06:35,385
This isn't too bad
'cause I'm short, dude.
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00:06:35,396 --> 00:06:37,062
- I hate you, Shota.
- Yeah, [bleep] you.
174
00:06:37,139 --> 00:06:38,471
Shota, are those fryers
on or no?
175
00:06:38,548 --> 00:06:40,223
Uh, they'd better be
'cause I'm doing katsu.
176
00:06:40,234 --> 00:06:42,142
Katsu is breaded and fried.
177
00:06:42,218 --> 00:06:43,902
I have a katsu restaurant
in Seattle
178
00:06:43,979 --> 00:06:46,312
so I wanted to give
a little nod to that bar.
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00:06:46,389 --> 00:06:49,357
Probably gonna be other people
who are doing fried mushrooms,
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00:06:49,434 --> 00:06:50,909
but I'm gonna try to fry it
better than them.
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00:06:50,986 --> 00:06:52,193
Are you doing the same thing
as me, homie?
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00:06:52,270 --> 00:06:53,453
- Yeah.
- [laughs]
183
00:06:54,606 --> 00:06:55,905
I need a fryer.
184
00:06:55,916 --> 00:06:57,374
I will need a fryer, too.
185
00:06:59,944 --> 00:07:02,036
I need one basket.
It'll be fast.
186
00:07:02,113 --> 00:07:03,997
- Okay, sorry. I'm in here.
- But, I--
187
00:07:04,073 --> 00:07:05,999
Sorry,
I just did a second drop.
188
00:07:06,075 --> 00:07:07,050
I'll be done in a bit.
189
00:07:08,411 --> 00:07:10,170
After I get my mushrooms
in the wood fire oven,
190
00:07:10,246 --> 00:07:12,172
I turn to the fryer,
and I find out
191
00:07:12,248 --> 00:07:13,590
that that, too, is occupied,
192
00:07:13,600 --> 00:07:15,267
so I'm a little bit frustrated
193
00:07:15,343 --> 00:07:17,269
and trying to wait in line
again.
194
00:07:17,345 --> 00:07:18,553
- I'm coming over.
- Hey, hey, hey, hey.
195
00:07:18,630 --> 00:07:19,846
I just want 'em down
for a second.
196
00:07:19,923 --> 00:07:20,605
- Just for a second.
- I need 'em up.
197
00:07:20,682 --> 00:07:21,848
Oh, you need 'em up?
198
00:07:21,925 --> 00:07:23,266
Gonna put 'em
on this cooling rack, chef.
199
00:07:23,277 --> 00:07:24,517
No go, I need it right there.
200
00:07:24,594 --> 00:07:25,560
I-- [chuckles]
201
00:07:25,637 --> 00:07:26,987
I'm gonna drop 'em again.
202
00:07:28,356 --> 00:07:30,023
Hey, can I go in with you?
Do you care?
203
00:07:30,099 --> 00:07:31,450
Give me like a minute.
Is that okay?
204
00:07:31,526 --> 00:07:32,951
- I just want to share it.
- Okay, sure, fine.
205
00:07:33,028 --> 00:07:33,860
Yeah, throw 'em in.
206
00:07:33,937 --> 00:07:36,112
My schnitzel is almost done, so,
207
00:07:36,123 --> 00:07:38,948
I just let him do it
and hope that
208
00:07:38,959 --> 00:07:41,951
his mushrooms taste like oil.
[laughs]
209
00:07:41,962 --> 00:07:43,462
- Three minutes!
- Agh.
210
00:07:43,538 --> 00:07:44,913
Down.
211
00:07:44,989 --> 00:07:46,298
Hey, someone's
burning figs here!
212
00:07:46,374 --> 00:07:47,248
Dawn, this you?
213
00:07:47,325 --> 00:07:48,467
My figs are caramelizing.
214
00:07:48,543 --> 00:07:50,177
- Perfectly.
- Okay. Just wanted to help you.
215
00:07:51,213 --> 00:07:52,345
We're going.
216
00:07:54,975 --> 00:07:57,383
I think that this taco
looks gorgeous,
217
00:07:57,460 --> 00:07:59,269
and I really want
to win a Quickfire.
218
00:08:00,555 --> 00:08:01,855
Get it on the plate, chefs.
219
00:08:02,724 --> 00:08:04,307
- What what?
- Come on, Byron.
220
00:08:04,318 --> 00:08:05,650
Get it on the plate!
221
00:08:05,727 --> 00:08:07,486
Three, two, one.
222
00:08:07,562 --> 00:08:09,654
Time's up!
Utensils down.
223
00:08:09,731 --> 00:08:11,314
[bleep]
224
00:08:11,325 --> 00:08:13,283
[in Spanish]
225
00:08:20,242 --> 00:08:21,583
Mushy mushrooms.
226
00:08:23,578 --> 00:08:25,078
- Thank you.
- You're very welcome.
227
00:08:25,154 --> 00:08:26,746
- Mushroom chicken fingers.
- Yeah, that's right.
228
00:08:26,823 --> 00:08:28,581
- [both laugh]
- Awesome.
229
00:08:28,658 --> 00:08:30,291
So I did fried
chicken of the woods mushrooms,
230
00:08:30,368 --> 00:08:33,086
with a mushroom ranch
and mushroom barbecue sauce.
231
00:08:33,162 --> 00:08:35,588
You're pretty tall. How was it
working on the stumps?
232
00:08:35,665 --> 00:08:37,632
I had to go on my knees
to cut some chives earlier.
233
00:08:37,709 --> 00:08:39,509
- No, really?
- Oh, yeah.
234
00:08:39,520 --> 00:08:41,302
I made a mushroom katsu,
235
00:08:41,379 --> 00:08:43,012
with kind of a classic
katsu sauce.
236
00:08:43,023 --> 00:08:45,306
- Thank you so much.
- Thank you.
237
00:08:45,383 --> 00:08:47,350
More mushrooms, please.
238
00:08:47,361 --> 00:08:48,518
[laughter]
239
00:08:48,529 --> 00:08:50,770
I made fried
chicken of the woods
240
00:08:50,847 --> 00:08:52,447
with a mushroom cream.
241
00:08:54,109 --> 00:08:55,200
I'm still chewing.
242
00:08:58,229 --> 00:08:59,329
Thank you.
243
00:09:00,398 --> 00:09:02,282
I made for you today
some seared foie
244
00:09:02,358 --> 00:09:05,118
with white chanterelles,
oyster mushrooms,
245
00:09:05,194 --> 00:09:07,379
oven-roasted fig and herbs.
246
00:09:07,455 --> 00:09:08,621
The white chanterelles are
my dad's favorite.
247
00:09:08,698 --> 00:09:09,706
That's why I chose those.
248
00:09:09,716 --> 00:09:13,501
I made wood fire-roasted
mushrooms
249
00:09:13,578 --> 00:09:15,003
with chili vinaigrette.
250
00:09:15,079 --> 00:09:16,462
What is the white sauce?
251
00:09:16,539 --> 00:09:18,464
It is
a tarragon mascarpone cream.
252
00:09:18,541 --> 00:09:19,641
Thanks.
253
00:09:20,376 --> 00:09:22,644
I did a chicken of the woods
schnitzel.
254
00:09:24,589 --> 00:09:25,471
Nice and crispy.
255
00:09:25,548 --> 00:09:27,148
- Thank you.
- Of course.
256
00:09:28,217 --> 00:09:30,143
Gabe?
257
00:09:30,219 --> 00:09:31,311
Thank you.
258
00:09:31,387 --> 00:09:33,405
I've made a chanterelle
mushroom taco
259
00:09:33,481 --> 00:09:35,690
and the tortilla I made
with mushroom bouillon.
260
00:09:35,767 --> 00:09:37,075
Is there fig in--
there's fig in here too, right?
261
00:09:37,152 --> 00:09:38,234
Yeah, there's a fig, chili,
262
00:09:38,245 --> 00:09:39,694
and Meyer lemon jam.
263
00:09:39,771 --> 00:09:41,246
Thank you so much.
264
00:09:41,323 --> 00:09:42,655
I made a sautéed crab
265
00:09:42,732 --> 00:09:45,491
with chanterelle
and oyster mushrooms,
266
00:09:45,568 --> 00:09:47,085
two of my favorites.
267
00:09:47,162 --> 00:09:50,088
I made a lobster mushroom
and chanterelle cabbage wrap.
268
00:09:50,165 --> 00:09:52,332
- So should I wrap this?
- If you want.
269
00:09:52,408 --> 00:09:55,719
It's gonna be messy but...
whatever floats your boat.
270
00:10:00,458 --> 00:10:01,507
[soft whimper]
271
00:10:01,584 --> 00:10:02,767
I told you it was messy.
272
00:10:02,844 --> 00:10:05,386
So we have
a confit and grilled
273
00:10:05,463 --> 00:10:08,315
mushroom over bulgar.
274
00:10:12,112 --> 00:10:12,777
What did you confit this in?
275
00:10:12,854 --> 00:10:15,071
Thyme, garlic, shallots.
276
00:10:15,807 --> 00:10:17,574
- Okay.
- Thank you.
277
00:10:19,361 --> 00:10:21,444
Okay, Tom, how do you think
our chefs did?
278
00:10:21,455 --> 00:10:22,570
There were
some really nice dishes,
279
00:10:22,647 --> 00:10:23,696
and then there were some dishes
280
00:10:23,773 --> 00:10:24,956
where actually,
the mushroom got lost.
281
00:10:25,033 --> 00:10:27,575
Who had one of our least
favorite dishes, Tom?
282
00:10:27,652 --> 00:10:28,627
I think Chris.
283
00:10:28,703 --> 00:10:30,370
Of all of the fried mushrooms,
284
00:10:30,446 --> 00:10:31,630
yours was cut the thickest,
285
00:10:31,706 --> 00:10:33,706
and they were still raw.
286
00:10:33,783 --> 00:10:35,375
- And who else?
- Nelson.
287
00:10:35,451 --> 00:10:36,860
Couldn't taste the mushrooms
at all,
288
00:10:36,862 --> 00:10:39,420
all of them kind of mixed up
in there with the crab.
289
00:10:39,497 --> 00:10:41,255
Byron, I liked that you
confited the mushrooms,
290
00:10:41,332 --> 00:10:43,424
but, uh,
you gotta check your salt.
291
00:10:43,501 --> 00:10:45,301
Who had one of
our favorite dishes?
292
00:10:45,312 --> 00:10:47,553
One of the favorites
was Gabriel.
293
00:10:47,630 --> 00:10:48,888
The mushrooms were
nicely cooked,
294
00:10:48,965 --> 00:10:50,807
- really well seasoned.
- Thank you.
295
00:10:50,817 --> 00:10:53,559
And that pickled shallot just
gave it a little pop of acid,
296
00:10:53,636 --> 00:10:55,561
- so that was really nice.
- Thank you.
297
00:10:55,638 --> 00:10:57,656
Dawn, you cooked the mushrooms
really, really well.
298
00:10:57,732 --> 00:11:00,659
The mascarpone was--
a little creaminess to the dish.
299
00:11:00,735 --> 00:11:01,826
Thank you.
300
00:11:01,903 --> 00:11:02,902
Gabe, the tortilla
was beautifully made.
301
00:11:02,979 --> 00:11:04,496
It had some mushroom flavor,
302
00:11:04,572 --> 00:11:06,331
a lot of heat,
but it was really nice.
303
00:11:06,408 --> 00:11:08,500
I guess 'cause you all said
my food was mild last week.
304
00:11:08,576 --> 00:11:09,742
- Ah.
- [laughs]
305
00:11:09,819 --> 00:11:10,910
Okay. So you made up for it.
306
00:11:10,987 --> 00:11:11,911
I came back with a vengeance.
307
00:11:11,988 --> 00:11:13,287
- I get it.
- You sure did.
308
00:11:13,364 --> 00:11:14,422
[chuckles]
309
00:11:15,342 --> 00:11:16,457
The winning dish was the chef
310
00:11:16,534 --> 00:11:18,126
that cooked the mushrooms
the best,
311
00:11:18,202 --> 00:11:20,586
had the most
mushroom-forward flavor,
312
00:11:20,663 --> 00:11:22,764
and that chef is...
313
00:11:23,850 --> 00:11:26,426
- Gabriel.
- Ooh.
314
00:11:26,502 --> 00:11:28,353
[applause]
315
00:11:28,430 --> 00:11:30,138
I won 10 Gs!
316
00:11:30,214 --> 00:11:31,356
I think my dad would've been
pretty disappointed
317
00:11:31,433 --> 00:11:32,598
if I didn't win this one.
318
00:11:32,675 --> 00:11:34,267
It's nice to finally get,
like, a win
319
00:11:34,343 --> 00:11:35,685
and not just be
in the top three.
320
00:11:35,696 --> 00:11:37,437
- Congratulations, Gabriel.
- Thank you.
321
00:11:37,513 --> 00:11:39,480
You just won $10,000
322
00:11:39,557 --> 00:11:42,367
from our partners
at Better Than Bouillon.
323
00:11:42,444 --> 00:11:43,868
Well, thanks for stopping by,
Tom.
324
00:11:43,945 --> 00:11:45,620
- Take care.
- Bye.
325
00:11:47,857 --> 00:11:49,490
All right, chefs,
please welcome back
326
00:11:49,567 --> 00:11:51,617
Dale Talde.
327
00:11:51,694 --> 00:11:52,618
- [applause]
- What's up, chefs?
328
00:11:52,695 --> 00:11:54,620
How are you?
329
00:11:54,697 --> 00:11:56,289
Let's get down to business.
330
00:11:56,365 --> 00:11:57,331
Who's game?
331
00:11:57,408 --> 00:11:58,791
- I'm game.
- There you go.
332
00:11:58,868 --> 00:12:00,552
I'm hoping you're saying
"game meat."
333
00:12:00,628 --> 00:12:05,223
♪♪♪
334
00:12:05,300 --> 00:12:09,469
Oregon was once home
to over 60 different tribes
335
00:12:09,545 --> 00:12:11,721
of indigenous peoples.
336
00:12:11,732 --> 00:12:14,348
For your Elimination Challenge,
we want you
337
00:12:14,425 --> 00:12:17,477
to honor the indigenous people
of this area
338
00:12:17,553 --> 00:12:20,980
by creating dishes featuring
some of the First Foods.
339
00:12:21,057 --> 00:12:22,356
[whispers] Yes.
340
00:12:22,433 --> 00:12:23,816
You want to talk about
seasonal foods?
341
00:12:23,893 --> 00:12:25,243
This is it.
342
00:12:25,320 --> 00:12:27,662
Chefs, it's time to draw knives.
343
00:12:30,325 --> 00:12:31,365
Antelope.
344
00:12:31,442 --> 00:12:32,575
Steelhead trout.
345
00:12:32,586 --> 00:12:33,826
- Rabbit.
- Catfish.
346
00:12:33,903 --> 00:12:35,754
- Meow.
- Bison.
347
00:12:35,830 --> 00:12:37,705
Five of you have a local fish
on your knife,
348
00:12:37,782 --> 00:12:39,665
and five of you have
a game protein.
349
00:12:39,742 --> 00:12:42,251
- And guess what?
- Surf and turf?
350
00:12:42,262 --> 00:12:44,545
This is a surf and turf
challenge.
351
00:12:44,622 --> 00:12:46,422
- All right.
- Surf and turf
352
00:12:46,433 --> 00:12:47,915
is such a classic combination,
353
00:12:47,993 --> 00:12:50,718
but you don't often see it
with things like game or fish
354
00:12:50,795 --> 00:12:53,271
that have such a strong flavor
on their own.
355
00:12:53,348 --> 00:12:55,765
So now you need
to pair up with someone--
356
00:12:55,776 --> 00:12:58,684
one surf with one turf.
357
00:12:58,761 --> 00:12:59,852
[knives clink]
358
00:12:59,929 --> 00:13:01,729
I kinda want to do rabbit.
359
00:13:01,806 --> 00:13:03,114
- You want to do rabbit?
- Yeah.
360
00:13:03,191 --> 00:13:05,858
- What you got, Gabe?
- I see that Shota has smelt.
361
00:13:05,935 --> 00:13:07,777
It's kind of like anchovies
362
00:13:07,788 --> 00:13:10,705
and we can make that work
with rabbit.
363
00:13:12,292 --> 00:13:15,243
Make sure your proteins
work well together.
364
00:13:15,319 --> 00:13:16,702
- I'll go with bison.
- Nice.
365
00:13:16,779 --> 00:13:18,871
- Go with salmon?
- Yeah.
366
00:13:18,948 --> 00:13:21,541
All of a sudden
everybody's partnered up.
367
00:13:21,617 --> 00:13:22,959
Okay, get in your teams, please.
368
00:13:22,969 --> 00:13:24,377
- I guess we're in a team now.
- [bleep]
369
00:13:24,453 --> 00:13:25,878
[both laugh]
370
00:13:25,955 --> 00:13:27,713
Some people think Gabriel's
cocky, but I don't think so.
371
00:13:27,790 --> 00:13:29,882
He's one of the strongest chefs
here right now.
372
00:13:29,959 --> 00:13:30,800
Let's do this.
373
00:13:30,811 --> 00:13:31,959
Gabriel and Nelson,
374
00:13:32,037 --> 00:13:33,803
you have steelhead trout
and antelope.
375
00:13:33,814 --> 00:13:34,962
- Yeah.
- All right.
376
00:13:35,040 --> 00:13:37,640
Sara and Shota,
smelt and rabbit, huh?
377
00:13:37,651 --> 00:13:39,308
- Yes.
- [chuckles]
378
00:13:39,319 --> 00:13:41,561
- You have elk...
- BOTH: And salmon.
379
00:13:41,637 --> 00:13:43,563
- Deer and sturgeon.
- Wow.
380
00:13:43,639 --> 00:13:44,823
And Dawn and Gabe.
381
00:13:44,899 --> 00:13:47,567
- Bison and catfish.
- All right.
382
00:13:47,643 --> 00:13:48,734
Before you shop,
383
00:13:48,811 --> 00:13:51,612
we're gonna send you out
to Cascade Locks
384
00:13:51,689 --> 00:13:52,947
to meet with local experts.
385
00:13:53,024 --> 00:13:55,408
- Ooh.
- Oh, cool.
386
00:13:55,484 --> 00:13:57,493
Then tomorrow,
you'll have three hours
387
00:13:57,504 --> 00:13:59,954
to prep and cook
at Cascade Locks.
388
00:14:00,031 --> 00:14:01,747
You'll be serving the judges
389
00:14:01,824 --> 00:14:04,584
as well as tribal members
and leaders
390
00:14:04,660 --> 00:14:05,918
of the Confederated Tribes
391
00:14:05,995 --> 00:14:08,796
of the Umatilla
Indian Reservation...
392
00:14:08,873 --> 00:14:10,682
- Oh, sh--.
- ...and Warm Springs.
393
00:14:10,758 --> 00:14:12,425
There's one thing you should
know about this challenge.
394
00:14:12,501 --> 00:14:13,434
Uh-oh.
395
00:14:14,837 --> 00:14:17,522
This is a double elimination.
396
00:14:17,599 --> 00:14:18,815
Oh.
397
00:14:20,602 --> 00:14:22,527
One team will be going home.
398
00:14:23,605 --> 00:14:26,480
It's like walking barefoot
on Legos
399
00:14:26,557 --> 00:14:28,774
sitting on a cactus with
an elephant on your shoulders.
400
00:14:28,851 --> 00:14:30,776
You can never get ----ing
comfortable.
401
00:14:30,853 --> 00:14:33,779
Good luck.
I'll see you tomorrow.
402
00:14:33,856 --> 00:14:35,698
Be inspired.
403
00:14:35,709 --> 00:14:39,711
♪♪♪
404
00:14:43,032 --> 00:14:44,498
♪♪♪
405
00:14:44,575 --> 00:14:46,000
- That's amazing.
- It's pretty.
406
00:14:46,077 --> 00:14:47,710
I love it.
407
00:14:47,721 --> 00:14:51,797
♪♪♪
408
00:14:51,874 --> 00:14:53,132
- Whoa.
- Wow.
409
00:14:53,209 --> 00:14:55,051
Having this opportunity,
it's a huge honor.
410
00:14:55,061 --> 00:14:56,969
Even though I was
born and raised here,
411
00:14:57,046 --> 00:15:00,681
I've never gotten to see Oregon
like this before.
412
00:15:00,758 --> 00:15:02,016
Hello, how are you guys?
413
00:15:02,093 --> 00:15:03,392
- Hi.
- Hello.
414
00:15:03,403 --> 00:15:04,685
Welcome to our homeland.
415
00:15:04,762 --> 00:15:05,853
Today we're gonna be talking
416
00:15:05,930 --> 00:15:07,688
about our Awtni Tkwáta
417
00:15:07,765 --> 00:15:09,523
our sacred foods,
our First Foods,
418
00:15:09,600 --> 00:15:11,984
and how important they are
to our tribe and our culture.
419
00:15:12,061 --> 00:15:14,913
Everything is based
in a food order,
420
00:15:14,989 --> 00:15:17,081
So salmon, swimmers.
421
00:15:17,158 --> 00:15:19,533
Four-leggeds is all the meat.
422
00:15:19,610 --> 00:15:21,035
Xnít is all of the roots.
423
00:15:21,112 --> 00:15:23,537
Tmaanít is all of
the berries.
424
00:15:23,614 --> 00:15:25,665
And so when we set
our foods on the table
425
00:15:25,741 --> 00:15:26,925
we set in that order.
426
00:15:27,001 --> 00:15:29,761
Each food has a value to us
as Indian people.
427
00:15:29,837 --> 00:15:31,671
A child watches what you do.
428
00:15:31,747 --> 00:15:34,715
That's how we've perpetuated
indigenous knowledge.
429
00:15:34,792 --> 00:15:36,717
So you, as their person,
430
00:15:36,794 --> 00:15:39,553
need to be the one to go out
there with the happiest heart.
431
00:15:39,630 --> 00:15:41,722
Our foods hear us,
they see us.
432
00:15:41,799 --> 00:15:43,224
Being a person of color,
433
00:15:43,300 --> 00:15:44,600
this coincides
with what I'm doing now,
434
00:15:44,611 --> 00:15:47,103
helping people get educated
on history,
435
00:15:47,113 --> 00:15:48,688
so this is important
for me to learn.
436
00:15:48,764 --> 00:15:52,066
There's so much tradition here,
and it's absolutely amazing.
437
00:15:52,143 --> 00:15:54,786
What do you feel about maybe
mixing proteins?
438
00:15:54,862 --> 00:15:57,738
So if you had a fish and a meat,
you do them separately,
439
00:15:57,815 --> 00:15:59,740
or what would be the proper way
to serve those two?
440
00:15:59,817 --> 00:16:01,450
I say, you're in
a chef competition...
441
00:16:01,461 --> 00:16:02,952
- [laughter]
- ...you show us what you got.
442
00:16:02,963 --> 00:16:04,704
- Okay.
- We're here to see
443
00:16:04,780 --> 00:16:05,871
how you can cook our foods
444
00:16:05,948 --> 00:16:07,423
and bring those foods
back to us.
445
00:16:08,617 --> 00:16:10,876
We have harvested
all of these foods for you.
446
00:16:10,953 --> 00:16:13,587
Each individual one
has been picked by us.
447
00:16:13,664 --> 00:16:14,922
- What was the name of this?
- The elderberry,
448
00:16:14,999 --> 00:16:16,641
you're gonna want to make sure
you cook it.
449
00:16:16,718 --> 00:16:19,885
Use it as a sauce, because it
does have a little seed in it.
450
00:16:19,962 --> 00:16:21,762
- Okay.
- That's a wapato,
451
00:16:21,839 --> 00:16:23,222
which is duck potato.
452
00:16:23,299 --> 00:16:26,100
We just harvested these
for the first time
453
00:16:26,177 --> 00:16:28,102
- in probably over 100 years.
- Wow.
454
00:16:28,179 --> 00:16:31,147
You can do basically whatever
you want to do to a potato.
455
00:16:31,157 --> 00:16:33,107
I feel so honored. Thank you.
456
00:16:33,184 --> 00:16:36,110
I hope we gave you
a little bit how important
457
00:16:36,187 --> 00:16:38,112
they are to us.
That's really the key.
458
00:16:38,189 --> 00:16:40,948
Thank you very much, ladies.
We appreciate you.
459
00:16:41,025 --> 00:16:42,742
- See you tomorrow!
- We will see you tomorrow, yes.
460
00:16:42,818 --> 00:16:45,119
There's actually a lot of
similarity and respect of food
461
00:16:45,196 --> 00:16:47,788
and respect of people within
Native American culture
462
00:16:47,865 --> 00:16:49,290
and Japanese culture as well,
463
00:16:49,366 --> 00:16:51,801
so I'm very excited to learn
more about this.
464
00:16:52,178 --> 00:16:53,127
Hi!
465
00:16:53,204 --> 00:16:54,628
- Hi guys.
- Hi guys.
466
00:16:54,705 --> 00:16:57,131
Welcome to Cascade Locks.
467
00:16:57,208 --> 00:16:59,842
We'll be taking you guys down
to the scaffold to go fishing.
468
00:16:59,853 --> 00:17:01,728
[overlapping enthusiasm]
469
00:17:03,189 --> 00:17:05,598
Oh, my lordy!
470
00:17:05,674 --> 00:17:07,859
This is where we fish.
471
00:17:07,935 --> 00:17:11,645
1855, we fought to sustain
our fishing and hunting rights.
472
00:17:11,722 --> 00:17:13,689
And so we got
the four river tribes
473
00:17:13,700 --> 00:17:15,033
- Mm-hmm.
- ..and have treaty rights
474
00:17:15,109 --> 00:17:16,108
on the river.
475
00:17:16,185 --> 00:17:18,611
My grandpa took these sites
476
00:17:18,687 --> 00:17:21,530
and it's been passed down
from my grandpa to my uncle
477
00:17:21,541 --> 00:17:22,990
and dad and to us.
478
00:17:23,067 --> 00:17:25,326
Going fishing with the sisters
is the highlight
479
00:17:25,402 --> 00:17:28,871
of my experience outside
the Top Chef kitchen.
480
00:17:28,882 --> 00:17:31,040
We basically sew a net
together
481
00:17:31,051 --> 00:17:32,708
and either put it on a hoop
482
00:17:32,719 --> 00:17:34,710
or put it on pulleys out there.
483
00:17:34,721 --> 00:17:37,713
I mean, they're in
a boy-dominant career.
484
00:17:37,724 --> 00:17:39,223
I am in a boy-dominant career.
485
00:17:39,300 --> 00:17:42,843
And just to see badass
around you,
486
00:17:42,920 --> 00:17:44,178
you can feel it.
487
00:17:44,255 --> 00:17:47,306
So this is empty.
You know.
488
00:17:47,383 --> 00:17:49,567
It's why they call it fishing
and not catching, right?
489
00:17:49,644 --> 00:17:52,228
At the end of the day,
we have to cook for the judges,
490
00:17:52,238 --> 00:17:54,980
but I need to pay homage
to these people.
491
00:17:55,057 --> 00:17:57,200
I feel blessed.
492
00:17:58,244 --> 00:18:02,080
♪♪♪
493
00:18:02,156 --> 00:18:04,824
- Well, that was amazing.
- That was pretty insane.
494
00:18:04,900 --> 00:18:06,033
I'm really excited.
495
00:18:06,110 --> 00:18:08,035
I think that the bison
and the catfish
496
00:18:08,112 --> 00:18:09,921
- go really well together.
- Right.
497
00:18:09,997 --> 00:18:13,091
So, the dish would be,
so far as we're envisioning it,
498
00:18:13,167 --> 00:18:15,376
- braised meat croquette?
- Yep.
499
00:18:15,452 --> 00:18:17,670
- And then, seared fish?
- Yep.
500
00:18:17,746 --> 00:18:20,089
This is what I have in mind--
elk in a mole verde
501
00:18:20,100 --> 00:18:22,216
over a smoked
citrus salmon crust
502
00:18:22,293 --> 00:18:24,718
with an elderberry sauce.
503
00:18:24,795 --> 00:18:27,012
Okay. The mole's not acidic,
right?
504
00:18:27,089 --> 00:18:28,848
No, the elderberry
can be acidic.
505
00:18:28,924 --> 00:18:32,768
Maria and I have very
different cooking styles.
506
00:18:32,779 --> 00:18:34,019
I want to be proud
of what I'm serving
507
00:18:34,096 --> 00:18:36,063
and I don't want it to be
mixed messages
508
00:18:36,140 --> 00:18:37,731
- or anything like that.
- No.
509
00:18:37,808 --> 00:18:41,235
But the one thing
that we connected with is that
510
00:18:41,312 --> 00:18:43,955
these foods, they have a story,
511
00:18:44,031 --> 00:18:45,614
and we don't want to lose that.
512
00:18:45,625 --> 00:18:47,116
And let's be honest
with each other...
513
00:18:47,127 --> 00:18:48,292
- Yes, please.
- ...and comfortable.
514
00:18:48,369 --> 00:18:49,869
"You know what, Maria?
I don't like this."
515
00:18:49,945 --> 00:18:51,245
"You know what?
I don't like this, Byron."
516
00:18:51,322 --> 00:18:52,588
Yes.
517
00:18:53,949 --> 00:18:55,416
I mean, as soon as I heard
surf and turf,
518
00:18:55,492 --> 00:18:57,877
- I was like, "Smelt. Smelt."
- Yeah.
519
00:18:57,953 --> 00:18:59,253
- Smelt.
- [laughs]
520
00:18:59,330 --> 00:19:00,379
I'm a fish lady.
521
00:19:00,456 --> 00:19:02,256
I especially love small fish.
522
00:19:02,333 --> 00:19:03,757
Dream of a lifetime,
523
00:19:03,834 --> 00:19:05,718
I would want to have
a boutique cannery.
524
00:19:05,794 --> 00:19:06,978
It's really weird. [laughs]
525
00:19:08,005 --> 00:19:09,147
Antelope and steelhead.
526
00:19:09,223 --> 00:19:10,806
That's gonna be kind of
a unique one.
527
00:19:10,817 --> 00:19:12,933
Who do you think's taking
the lead?
528
00:19:13,010 --> 00:19:14,935
- [laughs]
- Jesus.
529
00:19:15,012 --> 00:19:16,770
Damn, they gotta take
the immunity away
530
00:19:16,847 --> 00:19:17,947
right when I win.
531
00:19:28,409 --> 00:19:30,409
- It's been a long day.
- Yeah.
532
00:19:30,486 --> 00:19:31,952
Are you doing okay, your knee?
533
00:19:32,029 --> 00:19:34,788
It's better now.
I took some ibuprofen.
534
00:19:34,865 --> 00:19:35,789
Ever since
the orchard challenge,
535
00:19:35,866 --> 00:19:36,832
I tweaked my knee.
536
00:19:36,843 --> 00:19:38,667
God damn.
537
00:19:38,678 --> 00:19:40,845
It's been giving me
really bad pains.
538
00:19:40,922 --> 00:19:42,796
I'm just gonna park him
in front of a station tomorrow,
539
00:19:42,873 --> 00:19:44,182
and I'm gonna run around
for him.
540
00:19:44,258 --> 00:19:46,008
You stay here.
541
00:19:46,019 --> 00:19:48,260
I'm gonna ice it down and...
yeah.
542
00:19:48,337 --> 00:19:49,678
I just gotta fight through this,
543
00:19:49,689 --> 00:19:52,148
and hope I feel a lot better
tomorrow.
544
00:19:59,106 --> 00:20:02,074
♪♪♪
545
00:20:05,562 --> 00:20:06,987
Running boots.
546
00:20:07,064 --> 00:20:08,822
Look at the office today.
547
00:20:08,899 --> 00:20:11,209
- Ha ha!
- Oh, what? What's up?
548
00:20:11,285 --> 00:20:13,377
Look at that rainbow.
It's a good sign, Sara.
549
00:20:13,454 --> 00:20:15,329
- Good luck, buddy.
- Yep.
550
00:20:15,406 --> 00:20:17,039
This'll be your station.
I'll go over and grill meat.
551
00:20:17,050 --> 00:20:18,457
- Heard.
- We'll meet in the middle.
552
00:20:18,534 --> 00:20:19,792
Pills are kicking in.
553
00:20:19,868 --> 00:20:21,710
- Feel great. [laughs]
- There you go.
554
00:20:21,721 --> 00:20:23,796
So me and Gabriel are making
grilled antelope
555
00:20:23,872 --> 00:20:26,131
and seared steelhead trout
556
00:20:26,208 --> 00:20:27,007
with a berry jus.
557
00:20:27,084 --> 00:20:28,884
Gorgeous fish.
558
00:20:28,895 --> 00:20:31,178
Not worthy
of my sh---y butchering.
559
00:20:31,255 --> 00:20:34,014
My goal is your typical
surf and turf.
560
00:20:34,091 --> 00:20:35,349
It's like, you can take
the antelope off this plate
561
00:20:35,426 --> 00:20:36,725
and it still tastes good.
562
00:20:36,736 --> 00:20:38,143
You can take the steelhead
off this plate,
563
00:20:38,220 --> 00:20:39,228
it still tastes good,
so together,
564
00:20:39,239 --> 00:20:40,404
they should taste good.
565
00:20:40,481 --> 00:20:41,855
- [bee buzzing]
- Get out of here, bee.
566
00:20:41,932 --> 00:20:43,908
Go away. I don't want
none of that today.
567
00:20:43,985 --> 00:20:46,193
How do you think Team Tiny
is doing right now?
568
00:20:46,270 --> 00:20:47,486
Team Tiny's doing great.
569
00:20:47,563 --> 00:20:49,863
We're thinking rabbit loin with
570
00:20:49,940 --> 00:20:51,991
smelt prepared in many
different ways around it.
571
00:20:52,067 --> 00:20:54,827
Traditional surf and turf
is fish and protein.
572
00:20:54,903 --> 00:20:57,371
We want to do something more
in the sense
573
00:20:57,448 --> 00:20:59,757
of the rabbit is the main
and the smelt
574
00:20:59,834 --> 00:21:01,542
is there to support
from all directions.
575
00:21:01,618 --> 00:21:03,252
Kind of how I cook with Sara.
576
00:21:03,263 --> 00:21:04,762
You're not stressing
me out at all.
577
00:21:04,839 --> 00:21:06,422
- Am I stressing you out?
- It's okay.
578
00:21:06,432 --> 00:21:07,765
Really?
Am I stressing you out?
579
00:21:07,842 --> 00:21:09,341
How? Time?
580
00:21:09,418 --> 00:21:11,927
I just like being organized,
all right? Everything's great.
581
00:21:11,938 --> 00:21:13,271
She's the rabbit
and I'm the smelt.
582
00:21:13,347 --> 00:21:15,556
Go, smelly smelts.
583
00:21:15,632 --> 00:21:16,890
How are you guys doing?
584
00:21:16,967 --> 00:21:18,100
I don't want to speak
for my partner,
585
00:21:18,111 --> 00:21:20,394
but, so far so good.
586
00:21:20,471 --> 00:21:21,445
I'm working on a sauce
for the tenderloin,
587
00:21:21,522 --> 00:21:23,230
my own take on mole verde.
588
00:21:23,307 --> 00:21:24,356
The flavor is great.
589
00:21:24,433 --> 00:21:26,784
Byron, he's a rule follower
590
00:21:26,861 --> 00:21:28,027
when it comes to the cooking.
591
00:21:28,103 --> 00:21:29,403
You gonna wash these?
592
00:21:29,480 --> 00:21:30,621
- Yes.
- Okay.
593
00:21:30,698 --> 00:21:34,074
But on teams,
it's like a 24-hour marriage.
594
00:21:34,151 --> 00:21:36,368
- Can you maybe cut these down?
- Yeah, yeah, yeah, yeah.
595
00:21:36,445 --> 00:21:37,503
Okay.
596
00:21:39,656 --> 00:21:41,540
I don't think we should do
coffee and these berries,
597
00:21:41,617 --> 00:21:42,541
'cause I want the berries
to kind of shine,
598
00:21:42,618 --> 00:21:43,968
so what do you think?
599
00:21:44,045 --> 00:21:46,211
Because we can put that
into the glaze for the bison.
600
00:21:46,288 --> 00:21:48,297
Yeah.
No one's situation
601
00:21:48,308 --> 00:21:50,257
in this challenge is ideal,
602
00:21:50,334 --> 00:21:51,592
'cause we would not
normally place
603
00:21:51,668 --> 00:21:53,427
this game and fish
together.
604
00:21:53,504 --> 00:21:55,804
That's what this is gonna be.
605
00:21:55,815 --> 00:21:57,097
Oh, I like that.
606
00:21:57,174 --> 00:21:58,932
I'm intuitive, you know?
607
00:21:59,009 --> 00:22:00,818
But Gabe and I know catfish
very well,
608
00:22:00,895 --> 00:22:04,989
and bison is essentially beef,
and so, the cohesive part
609
00:22:05,066 --> 00:22:07,816
of this surf and turf
is the pumpkin seed mole
610
00:22:07,827 --> 00:22:09,943
that's appropriate
for both proteins.
611
00:22:10,020 --> 00:22:11,278
Come on, dude.
Team Texas!
612
00:22:11,355 --> 00:22:13,238
Oh! Oh, boo.
613
00:22:13,315 --> 00:22:15,949
Ah, and jump!
I'm not jumping!
614
00:22:16,026 --> 00:22:17,242
- Oh, lord.
- Yeah.
615
00:22:17,319 --> 00:22:19,453
[laughing] Oh, my God.
616
00:22:19,530 --> 00:22:22,289
Oh. Sturgeon are so heavy.
[laughs]
617
00:22:22,366 --> 00:22:23,415
[grunts]
618
00:22:23,492 --> 00:22:25,334
- Holy wow.
- Food is love, baby.
619
00:22:25,345 --> 00:22:26,585
Yep, food is love,
so we say.
620
00:22:26,662 --> 00:22:29,963
- Aw, how romantic!
- Yep, we are a romantic
621
00:22:30,040 --> 00:22:31,423
venison and sturgeon
couple, you know.
622
00:22:31,500 --> 00:22:32,850
You guys are so cute.
623
00:22:32,927 --> 00:22:34,301
- [grunts] Sorry.
- [laughs]
624
00:22:34,378 --> 00:22:35,928
Just getting your fish slime
on me.
625
00:22:36,004 --> 00:22:38,931
We decide I'm going with
a seared sturgeon with
626
00:22:39,007 --> 00:22:41,141
the venison croquette
and incorporate mushrooms
627
00:22:41,218 --> 00:22:43,644
as, like, the bridge
between the two proteins.
628
00:22:43,720 --> 00:22:46,188
These are the duck potatoes.
629
00:22:46,199 --> 00:22:47,531
- Wow.
- Hmm.
630
00:22:47,608 --> 00:22:49,441
- That's some flavor there.
- Yeah, that is.
631
00:22:49,518 --> 00:22:51,485
Kinda like a sugar cane.
It does taste like sugar cane.
632
00:22:51,562 --> 00:22:52,945
- Yeah, right?
- It's beautiful.
633
00:22:53,021 --> 00:22:54,279
- Super unique.
- Yeah.
634
00:22:54,356 --> 00:22:56,323
Our dish is practically
a take on fish and chips.
635
00:22:56,400 --> 00:22:58,542
It seems like a very playful way
to present this.
636
00:22:58,619 --> 00:23:00,452
I'm hoping the judges
appreciate that.
637
00:23:00,529 --> 00:23:02,496
So we're gonna cool down
the potatoes and the meat,
638
00:23:02,573 --> 00:23:03,622
- mix them up together.
- Yeah, mix 'em together.
639
00:23:03,699 --> 00:23:04,665
All right.
640
00:23:04,741 --> 00:23:06,550
Two hours left.
641
00:23:06,627 --> 00:23:08,168
I'm breaking down this filet.
642
00:23:08,245 --> 00:23:10,888
Smoking salmon is very ancient.
643
00:23:10,965 --> 00:23:14,007
I want to honor the
Native Americans' traditions.
644
00:23:14,084 --> 00:23:16,343
So I gotta figure out
how I'm gonna smoke this.
645
00:23:16,420 --> 00:23:18,345
- Add smoke to the cooler?
- Yeah.
646
00:23:18,422 --> 00:23:21,348
To marry the salmon
and the elk, we're going
647
00:23:21,425 --> 00:23:23,350
with the story we were told
yesterday.
648
00:23:23,427 --> 00:23:26,404
The salmon came first,
then the four-legged animals.
649
00:23:26,480 --> 00:23:28,188
So put the salmon up first.
650
00:23:28,265 --> 00:23:29,740
Underneath is the elk loin.
651
00:23:29,817 --> 00:23:32,243
So we're, like, cold smoking,
hot smoking at the same time.
652
00:23:32,319 --> 00:23:35,362
This is a double elimination
challenge.
653
00:23:35,439 --> 00:23:38,916
So I don't want to fail her,
and I know she...
654
00:23:38,993 --> 00:23:40,918
damn well does not want
to fail me, either.
655
00:23:48,410 --> 00:23:50,210
90 minutes left, chef.
656
00:23:50,287 --> 00:23:52,430
- I'm feeling good.
- Yeah. You really calm me down.
657
00:23:52,506 --> 00:23:53,714
I'm really happy to have you
beside me.
658
00:23:53,790 --> 00:23:55,716
- Is it the voice, man?
- It is the voice.
659
00:23:55,792 --> 00:23:58,010
When I came into Top Chef,
I had no intentions
660
00:23:58,086 --> 00:23:59,437
of making any friends,
but now it's almost like
661
00:23:59,513 --> 00:24:01,054
a weird, messed-up
support group
662
00:24:01,131 --> 00:24:02,264
is the way that I'd describe it.
663
00:24:02,275 --> 00:24:03,274
You both are amazing over there.
664
00:24:03,350 --> 00:24:04,683
Yeah, you guys are
doing so well.
665
00:24:04,760 --> 00:24:06,602
- No, you are!
- Oh, come on, stop it.
666
00:24:06,612 --> 00:24:08,729
I'm blushing. [laughs]
667
00:24:08,805 --> 00:24:10,105
I want to do Chris proud,
668
00:24:10,116 --> 00:24:11,064
I want to do
the challenge proud,
669
00:24:11,141 --> 00:24:12,399
and I don't want to go home.
670
00:24:12,476 --> 00:24:14,443
How's that bad boy?
671
00:24:14,454 --> 00:24:15,619
Me, too.
672
00:24:17,606 --> 00:24:20,407
We have a few different ways
we're gonna prepare smelt,
673
00:24:20,484 --> 00:24:22,451
so some we need to roast,
some we need to smoke.
674
00:24:22,462 --> 00:24:24,295
We gotta pickle some smelt.
675
00:24:24,371 --> 00:24:26,288
I'm using smelt
in five different ways--
676
00:24:26,299 --> 00:24:28,632
smelt glazed, smelt crunchies,
677
00:24:28,709 --> 00:24:30,375
apple salad with smelt pickled,
678
00:24:30,452 --> 00:24:32,377
smelt inside
the sesame dressing,
679
00:24:32,454 --> 00:24:36,089
and then smoked smelt
kabocha puree.
680
00:24:36,166 --> 00:24:37,266
I love smelt.
681
00:24:39,479 --> 00:24:41,261
- Good?
- I like it.
682
00:24:41,338 --> 00:24:43,138
I think our dish
is kind of weird,
683
00:24:43,149 --> 00:24:44,765
but super cool.
[laughs]
684
00:24:44,841 --> 00:24:47,476
I definitely ----ed this one up,
so that's a roaster.
685
00:24:47,487 --> 00:24:48,986
[Shota laughs]
686
00:24:51,232 --> 00:24:54,107
What a gorgeous day, truly.
687
00:24:54,184 --> 00:24:55,776
That is so beautiful.
688
00:24:55,852 --> 00:24:57,328
Oh, wow.
689
00:24:57,404 --> 00:25:00,489
Holy cow, that's so sick, dude.
690
00:25:00,500 --> 00:25:03,116
To be invited to cook
for these tribes,
691
00:25:03,193 --> 00:25:04,335
I'm just trying
to take it all in.
692
00:25:04,411 --> 00:25:05,669
How many people get invited
693
00:25:05,746 --> 00:25:07,788
and cook the foods
that they do?
694
00:25:07,864 --> 00:25:10,090
The opportunity is definitely
once in a lifetime.
695
00:25:14,088 --> 00:25:16,672
I need to sear this rabbit
696
00:25:16,682 --> 00:25:18,674
and hope
I don't [bleep] it up.
697
00:25:18,684 --> 00:25:20,351
How's everything going?
698
00:25:20,427 --> 00:25:21,843
I'm just taking the filets
off these catfish.
699
00:25:21,854 --> 00:25:23,687
Then they'll go into brine.
700
00:25:23,764 --> 00:25:25,472
Catfish is very common
in Texas,
701
00:25:25,549 --> 00:25:28,100
but it's
9 out of 10 times fried.
702
00:25:28,176 --> 00:25:30,194
You don't want to put
a piece of fried catfish
703
00:25:30,271 --> 00:25:32,688
on a plate with
this beautiful piece of bison.
704
00:25:32,698 --> 00:25:35,199
There's no tartar sauce
that goes good with bison.
705
00:25:36,202 --> 00:25:37,109
I would eat that raw,
actually.
706
00:25:37,185 --> 00:25:38,685
It's so clean.
707
00:25:38,763 --> 00:25:41,705
So I'm gonna cook the catfish
kind of like unagi or eel--
708
00:25:41,782 --> 00:25:43,532
leave the skin on
and then grill it
709
00:25:43,543 --> 00:25:44,416
so it gets super crispy.
710
00:25:44,860 --> 00:25:46,627
It's gonna be nice, Gabe.
711
00:25:48,214 --> 00:25:49,871
Ah, we're at 17 minutes.
712
00:25:49,882 --> 00:25:52,124
Okay, so, let's plate one up,
right?
713
00:25:52,200 --> 00:25:53,217
No, no, no, no.
714
00:26:00,634 --> 00:26:02,217
I like it.
715
00:26:02,228 --> 00:26:05,220
- I think it's too citrusy.
- I don't think so, but...
716
00:26:05,231 --> 00:26:07,848
We marinated the elk
in mole,
717
00:26:07,924 --> 00:26:10,225
but I think we need more
on the side.
718
00:26:10,236 --> 00:26:11,518
'Cause it's already marinated
in it,
719
00:26:11,595 --> 00:26:13,070
and then now you're adding
this to it.
720
00:26:13,147 --> 00:26:14,563
- That's my only concern.
- Okay.
721
00:26:14,574 --> 00:26:16,073
I don't agree with him,
but
722
00:26:16,150 --> 00:26:17,733
I took one for the team
and compromised.
723
00:26:17,743 --> 00:26:19,243
Let's keep this away, then.
724
00:26:20,654 --> 00:26:24,206
[bell rings]
725
00:26:26,586 --> 00:26:28,869
We come here today
726
00:26:28,945 --> 00:26:31,589
to open up our hearts
with prayer.
727
00:26:33,167 --> 00:26:36,093
We acknowledge the sacredness
of our Indian food.
728
00:26:37,454 --> 00:26:40,598
[speaking native language]
729
00:26:51,802 --> 00:26:54,737
- [chanting]
- [bells ringing]
730
00:26:59,619 --> 00:27:00,659
Thank you.
731
00:27:02,312 --> 00:27:03,695
Welcome to our dinner.
732
00:27:03,772 --> 00:27:05,623
Thank you for
that beautiful prayer.
733
00:27:07,609 --> 00:27:10,577
I think it's
super well-balanced.
734
00:27:10,654 --> 00:27:12,463
- I'm happy.
- I'm happy too, chef.
735
00:27:18,971 --> 00:27:20,754
Three, two, one.
736
00:27:20,831 --> 00:27:22,640
- [alarm beeping]
- Chef.
737
00:27:23,625 --> 00:27:25,309
Good job, amiga.
738
00:27:30,816 --> 00:27:32,474
Ooh, nice.
739
00:27:32,485 --> 00:27:35,310
Byron and Maria,
please tell us what you made.
740
00:27:35,321 --> 00:27:37,896
We have an elk cooked
in a green mole,
741
00:27:37,973 --> 00:27:39,981
duck potato puree,
smoked salmon,
742
00:27:39,992 --> 00:27:42,826
and in the sauce
is a mixture of berries.
743
00:27:42,903 --> 00:27:44,328
Thank you for having us.
744
00:27:44,405 --> 00:27:45,663
Enjoy.
745
00:27:46,240 --> 00:27:47,489
Oh, my gosh.
746
00:27:47,500 --> 00:27:48,657
What did you think, Linda?
747
00:27:48,668 --> 00:27:51,243
- Yummy.
- Hmm.
748
00:27:51,319 --> 00:27:52,452
Beautiful.
749
00:27:52,529 --> 00:27:54,913
"Brian" and Maria really used
750
00:27:54,990 --> 00:27:56,665
all the ingredients.
751
00:27:56,676 --> 00:27:58,667
I was really impressed
with that.
752
00:27:58,678 --> 00:28:00,794
I think this was
a beautiful start.
753
00:28:00,871 --> 00:28:03,180
I think they were really
trying to honor the culture.
754
00:28:03,257 --> 00:28:05,683
I wish it had a little more
green mole.
755
00:28:05,759 --> 00:28:07,935
It was a little bit lost
to the rest of the dish.
756
00:28:09,045 --> 00:28:10,846
When I heard "elk" and "salmon,"
I thought,
757
00:28:10,856 --> 00:28:13,765
"Okay, that's maybe one of
the harder ones,"
758
00:28:13,842 --> 00:28:14,850
but I thought they did this
very well.
759
00:28:14,860 --> 00:28:16,518
They set a really nice level
760
00:28:16,529 --> 00:28:17,978
for the challenge,
where we're nitpicking
761
00:28:18,054 --> 00:28:19,363
at some of the stuff,
but that's good.
762
00:28:24,445 --> 00:28:25,986
You want to taste this sauce?
763
00:28:26,062 --> 00:28:28,664
It's definitely, like,
borderline seasoned too much.
764
00:28:30,567 --> 00:28:32,209
- It's, like, right there.
- Yeah. Hold.
765
00:28:32,286 --> 00:28:33,493
- Definitely berry-y.
- That's beautiful, yeah.
766
00:28:33,570 --> 00:28:34,369
Let's go, let's go, let's go.
767
00:28:34,380 --> 00:28:35,504
15 seconds, chef.
768
00:28:36,882 --> 00:28:38,665
Oop, we need jus.
769
00:28:38,742 --> 00:28:40,884
- Right here.
- [alarm beeps]
770
00:28:40,961 --> 00:28:41,927
Sh--.
771
00:28:43,914 --> 00:28:44,713
Thank you.
772
00:28:44,724 --> 00:28:45,881
[indistinct chatter]
773
00:28:45,891 --> 00:28:47,841
Oh, I'm gonna douse that.
774
00:28:47,918 --> 00:28:49,560
- And these look like--
- Huckleberries.
775
00:28:49,636 --> 00:28:51,228
Avishar and Chris.
776
00:28:51,305 --> 00:28:53,638
Today we prepared for you
a grilled sturgeon
777
00:28:53,715 --> 00:28:56,516
with a venison and duck potato
croquette,
778
00:28:56,593 --> 00:28:58,852
a mushroom puree,
pickled chanterelles,
779
00:28:58,929 --> 00:29:01,989
and sturgeon caviar.
Thank you.
780
00:29:03,391 --> 00:29:05,400
- That was awesome.
- That was delicious.
781
00:29:05,411 --> 00:29:06,818
- Oh, I loved it.
- I loved it.
782
00:29:06,895 --> 00:29:07,911
- Mmm.
- I'm really liking
783
00:29:07,988 --> 00:29:08,904
how they're cooking our food.
784
00:29:08,914 --> 00:29:10,489
[laughter]
785
00:29:10,565 --> 00:29:12,407
Avishar and Chris's croquette,
786
00:29:12,418 --> 00:29:13,742
the breading is really light,
787
00:29:13,753 --> 00:29:15,911
the duck potato
made this filling really creamy.
788
00:29:15,921 --> 00:29:18,038
- And you taste the venison.
- Absolutely.
789
00:29:18,114 --> 00:29:20,424
I'm not sure if I would've gone
for grilling the sturgeon.
790
00:29:20,501 --> 00:29:23,418
It's a little bit dry
on the outside.
791
00:29:23,429 --> 00:29:24,878
Normally when you get
surf and turf,
792
00:29:24,955 --> 00:29:27,547
you usually get, like,
this nice piece of protein
793
00:29:27,624 --> 00:29:29,090
and then fish is the complement.
794
00:29:29,101 --> 00:29:30,592
They really turned that over
today.
795
00:29:30,603 --> 00:29:32,594
I think a sauce would've helped
tie this together.
796
00:29:32,605 --> 00:29:33,771
Definitely more sauce.
797
00:29:37,634 --> 00:29:38,892
Let's go, we gotta plate,
we gotta plate.
798
00:29:38,969 --> 00:29:40,903
Yeah, yeah. I'm just gonna
glaze this real quick.
799
00:29:42,856 --> 00:29:44,698
- Looks good, Dawn.
- Thank you.
800
00:29:45,859 --> 00:29:48,786
[alarm beeps]
801
00:29:50,364 --> 00:29:51,622
Ooh!
802
00:29:52,625 --> 00:29:53,949
Hello, everybody.
Thank you for having us.
803
00:29:53,959 --> 00:29:55,700
We're very honored to be here.
804
00:29:55,777 --> 00:29:58,119
Today we've cooked
a bison tenderloin
805
00:29:58,130 --> 00:30:00,455
with catfish and
a pumpkin seed mole.
806
00:30:00,466 --> 00:30:02,040
And this catfish,
we wanted to treat it
807
00:30:02,117 --> 00:30:03,967
in the style of unagi
and grill it.
808
00:30:04,044 --> 00:30:05,919
Dawn, have you ever cooked
bison before?
809
00:30:05,996 --> 00:30:08,305
I have cooked
ground bison before,
810
00:30:08,382 --> 00:30:10,757
but never tenderloin.
Thank you.
811
00:30:10,834 --> 00:30:12,976
Crispy skin catfish, huh?
812
00:30:13,053 --> 00:30:15,762
That pumpkin seed mole,
that kick
813
00:30:15,839 --> 00:30:17,472
- was just wonderful.
- Very good.
814
00:30:17,483 --> 00:30:19,140
Never had it like this before.
815
00:30:19,151 --> 00:30:20,466
Gabriel and Dawn's dish,
816
00:30:20,544 --> 00:30:22,561
like that mole brought
the two pieces of protein
817
00:30:22,637 --> 00:30:23,937
together as one bite.
818
00:30:24,014 --> 00:30:25,814
Yeah, there was a nice
earthiness to it, too,
819
00:30:25,825 --> 00:30:27,607
- just from the seeds.
- But that flavor
820
00:30:27,684 --> 00:30:29,943
that Dawn managed to marinate
the bison in,
821
00:30:30,020 --> 00:30:31,486
she did amazing with it.
822
00:30:31,497 --> 00:30:33,497
The cooking technique
on the catfish was brilliant.
823
00:30:33,574 --> 00:30:34,948
- Yeah.
- This is a chef that knows
824
00:30:35,025 --> 00:30:36,500
how to balance flavors.
825
00:30:38,528 --> 00:30:39,753
Definitely starting
to feel the time, dude.
826
00:30:41,415 --> 00:30:43,081
- How's the salmon?
- It's almost there, bro.
827
00:30:43,158 --> 00:30:44,499
Naw, man, it's gotta
be faster than that.
828
00:30:44,510 --> 00:30:45,734
It's not crispy.
829
00:30:45,736 --> 00:30:47,085
- Let's flip those, flip those.
- Yeah.
830
00:30:47,162 --> 00:30:48,128
We gotta put a little boogie
in our step.
831
00:30:48,204 --> 00:30:49,346
Got it.
832
00:30:49,423 --> 00:30:50,839
The pain is starting
to come back.
833
00:30:50,850 --> 00:30:52,683
I'm going a lot slower
than I usually am.
834
00:30:52,759 --> 00:30:54,351
Ah, sh--.
835
00:30:55,020 --> 00:30:57,679
Sh--, some of these we took
a little too far, dude.
836
00:30:57,690 --> 00:30:59,180
The trout skin is really crispy,
837
00:30:59,191 --> 00:31:00,858
but I see a couple
that overcooked.
838
00:31:00,934 --> 00:31:02,934
Dude, they're ----ing cooked.
839
00:31:03,011 --> 00:31:04,862
- We got more, down there.
- Oh, [bleep], man.
840
00:31:04,938 --> 00:31:07,022
Let's cook some.
Yeah, dude!
841
00:31:07,032 --> 00:31:10,367
- Gabriel, he wants to do more.
- There you go.
842
00:31:10,444 --> 00:31:11,693
I don't want to mess it up
for Gabriel,
843
00:31:11,704 --> 00:31:13,486
he doesn't want to mess it up
for me.
844
00:31:13,563 --> 00:31:14,779
We gotta be plating
in two minutes.
845
00:31:14,856 --> 00:31:15,831
Yeah.
846
00:31:19,785 --> 00:31:21,453
♪♪♪
847
00:31:21,529 --> 00:31:23,121
They're not crispy.
848
00:31:23,198 --> 00:31:25,040
Damn it, might have
to use the other ones.
849
00:31:25,050 --> 00:31:26,958
Right now, we're basically
taking this choice
850
00:31:27,035 --> 00:31:29,669
between do I give them soggy
skin and perfectly cooked fish
851
00:31:29,746 --> 00:31:32,222
or do I give them crispy skin
and maybe slightly over fish?
852
00:31:32,299 --> 00:31:34,892
And I think most people
would choose crispy skin.
853
00:31:34,968 --> 00:31:35,726
Four minutes.
Four minutes.
854
00:31:35,802 --> 00:31:37,060
- Dude.
- Yep.
855
00:31:37,137 --> 00:31:38,637
Get those mushrooms
on the plate.
856
00:31:38,713 --> 00:31:40,221
- Go.
- And then blueberries,
857
00:31:40,232 --> 00:31:41,940
you follow blueberries.
I'm doing sauce.
858
00:31:43,143 --> 00:31:45,736
Let's go, dude, we gotta move,
we gotta move, we gotta move.
859
00:31:45,812 --> 00:31:46,820
Move, move, move, move, move.
860
00:31:47,814 --> 00:31:48,947
- [alarm beeps]
- We're good.
861
00:31:52,727 --> 00:31:54,903
Oh, this is the real
surf and turf.
862
00:31:54,914 --> 00:31:56,071
Very pretty.
863
00:31:56,081 --> 00:31:57,656
Hi, Gabriel.
Hi, Nelson.
864
00:31:57,732 --> 00:31:59,741
How you doing?
We made for you tonight
865
00:31:59,752 --> 00:32:02,077
some crispy-skinned
steelhead
866
00:32:02,087 --> 00:32:04,871
with antelope,
chanterelles, and berries.
867
00:32:04,948 --> 00:32:06,757
- Great, thank you.
- Thank you.
868
00:32:09,786 --> 00:32:11,878
I really liked antelope
the way he cooked it.
869
00:32:11,955 --> 00:32:13,088
I loved the dandelions.
870
00:32:13,098 --> 00:32:15,548
It gave you something different,
871
00:32:15,625 --> 00:32:16,934
something different
than an animal product.
872
00:32:17,010 --> 00:32:19,010
I liked the bitterness
of the dandelion green,
873
00:32:19,087 --> 00:32:20,762
and I thought the puree
was really flavorful,
874
00:32:20,773 --> 00:32:23,014
but the steelhead
was cooked too hard.
875
00:32:23,091 --> 00:32:25,609
Because it starts to push out
all the albumens
876
00:32:25,686 --> 00:32:27,018
and you gotta be a little
more gentle with it.
877
00:32:27,095 --> 00:32:29,780
I thought the trout was
really overcooked, too.
878
00:32:31,808 --> 00:32:33,700
- Thirty seconds.
- Thirty seconds, heard.
879
00:32:35,120 --> 00:32:36,778
You want to follow
with the smoked salt?
880
00:32:36,789 --> 00:32:38,121
Oui.
881
00:32:39,199 --> 00:32:40,666
[alarm beeps]
882
00:32:44,154 --> 00:32:45,253
Those look sexy.
883
00:32:47,115 --> 00:32:48,123
It's beautiful.
884
00:32:48,133 --> 00:32:49,541
- Hi, everyone.
- Hello.
885
00:32:49,617 --> 00:32:52,877
We made you smoked,
smelt-crusted rabbit loin.
886
00:32:52,954 --> 00:32:54,972
The puree on the side
is smoked smelt
887
00:32:55,048 --> 00:32:58,717
and kabocha squash
and pickled smelt as well.
888
00:32:58,793 --> 00:33:00,051
Thank you so much, chefs.
889
00:33:00,128 --> 00:33:01,228
- Thank you.
- Thank you.
890
00:33:02,055 --> 00:33:03,638
The rabbit and the smelt was
891
00:33:03,649 --> 00:33:05,598
probably my best bite,
with the sauce.
892
00:33:05,675 --> 00:33:07,892
I'm loving this dish.
I just want to know, like,
893
00:33:07,969 --> 00:33:09,653
in a million years,
would you ever think, like,
894
00:33:09,730 --> 00:33:12,105
"Yeah, I'm gonna coat
a rabbit loin in smelt."
895
00:33:12,182 --> 00:33:14,107
- [laughter]
- I know.
896
00:33:14,184 --> 00:33:15,826
- I'm a fan.
- There's so much going on
897
00:33:15,902 --> 00:33:19,154
- with this puree.
- The color is sort of jarring,
898
00:33:19,164 --> 00:33:20,831
- 'cause I keep looking down--
- Like French's mustard?
899
00:33:20,907 --> 00:33:22,115
Yeah, I keep thinking
it's mustard.
900
00:33:22,192 --> 00:33:24,617
- [chuckles]
- Smelt, You know, I mean,
901
00:33:24,694 --> 00:33:26,244
we usually just bread it
and fry it,
902
00:33:26,321 --> 00:33:28,955
so it was definitely
different tasting it like that.
903
00:33:29,032 --> 00:33:30,173
Yeah, I liked it.
904
00:33:30,250 --> 00:33:32,333
Now Sara turns into a pumpkin.
905
00:33:32,344 --> 00:33:33,719
[laughs]
906
00:33:35,014 --> 00:33:37,180
Overall, how did you think
our chefs did?
907
00:33:37,257 --> 00:33:40,341
I really liked how they used
all the ingredients.
908
00:33:40,352 --> 00:33:42,093
I definitely feel like
they did a great job
909
00:33:42,170 --> 00:33:43,845
and I was very honored
to be present.
910
00:33:43,856 --> 00:33:45,972
I thought all in all,
the food was all very good.
911
00:33:46,049 --> 00:33:46,931
- Yeah.
- I mean, it's the best food
912
00:33:47,008 --> 00:33:47,932
we've had all season.
913
00:33:48,009 --> 00:33:49,642
In fact, I'm struggling with,
914
00:33:49,719 --> 00:33:50,977
really, who's on the bottom.
915
00:33:51,054 --> 00:33:55,741
[applause]
916
00:33:58,061 --> 00:34:00,111
Chefs, thank you
for this wonderful meal.
917
00:34:00,188 --> 00:34:02,947
It's clear you were inspired
by everything you learned.
918
00:34:03,024 --> 00:34:05,366
Everybody rise.
919
00:34:05,377 --> 00:34:09,212
When those Indian foods
began to grow,
920
00:34:09,289 --> 00:34:12,040
they prepared themselves
for today.
921
00:34:12,051 --> 00:34:14,209
And because you cooked
our food,
922
00:34:14,219 --> 00:34:17,721
our food knows who you are now.
923
00:34:17,798 --> 00:34:19,380
You've honored us today.
924
00:34:19,391 --> 00:34:20,965
[whispers]
Thank you.
925
00:34:21,042 --> 00:34:23,843
It was a very special day
for us, and chefs,
926
00:34:23,920 --> 00:34:25,103
we will see you
at Judges' Table.
927
00:34:30,143 --> 00:34:34,154
♪♪♪
928
00:34:37,767 --> 00:34:39,651
I have to say,
the food across the board
929
00:34:39,727 --> 00:34:40,911
was all very good.
930
00:34:40,987 --> 00:34:42,195
We did see a puree
on every plate
931
00:34:42,272 --> 00:34:43,196
and they were
all very good, too.
932
00:34:43,273 --> 00:34:45,240
- [laughter]
- Great job, and
933
00:34:45,250 --> 00:34:47,084
keep doing what you're doing.
934
00:34:47,160 --> 00:34:48,251
How was it for you guys?
935
00:34:48,328 --> 00:34:51,246
Uh, this was really special
for me.
936
00:34:51,256 --> 00:34:53,373
I've lived here my whole life
937
00:34:53,449 --> 00:34:55,667
and I don't think I would've
had this opportunity
938
00:34:55,743 --> 00:34:58,670
had I not come on this show,
so, it's really special.
939
00:34:58,746 --> 00:35:01,098
Well, it's clear you guys
were all inspired,
940
00:35:01,174 --> 00:35:03,842
but there were two dishes
that we thought
941
00:35:03,918 --> 00:35:06,928
were just a little bit
cut above the rest.
942
00:35:06,939 --> 00:35:10,014
And those dishes belonged to...
943
00:35:10,091 --> 00:35:12,016
Gabe and Dawn...
944
00:35:12,093 --> 00:35:13,110
Thank you.
945
00:35:13,186 --> 00:35:14,653
...and Sara and Shota.
946
00:35:16,949 --> 00:35:18,824
Congratulations.
947
00:35:19,860 --> 00:35:22,193
Gabe and Dawn,
walk us through your dish.
948
00:35:22,270 --> 00:35:24,955
Catfish, everyone's expectation
is to fry it,
949
00:35:25,031 --> 00:35:26,239
and I didn't want to fry it
950
00:35:26,316 --> 00:35:27,907
because I know that that
would outpower
951
00:35:27,984 --> 00:35:29,960
the bison that Dawn
was gonna be preparing.
952
00:35:30,036 --> 00:35:34,131
Both proteins were delicious,
were cooked perfectly.
953
00:35:34,207 --> 00:35:36,749
The sauce really made
that plate come together.
954
00:35:36,826 --> 00:35:39,085
I think all the different
components together
955
00:35:39,162 --> 00:35:40,303
really sang.
956
00:35:40,380 --> 00:35:41,972
- Thank you.
- I thought the fruit
957
00:35:42,048 --> 00:35:44,808
on the bison
working with the mole,
958
00:35:44,885 --> 00:35:46,184
was a great combination.
959
00:35:48,004 --> 00:35:51,815
Sara and Shota, walk us
through your dish, please.
960
00:35:51,892 --> 00:35:53,057
We wanted to keep it
super simple.
961
00:35:53,134 --> 00:35:54,484
- Simple...
- And just highlight
962
00:35:54,561 --> 00:35:56,987
the two surf and turf
ingredients.
963
00:35:57,063 --> 00:35:58,822
- That's it.
- You're lying.
964
00:35:58,899 --> 00:36:00,991
It was not a simple dish.
965
00:36:01,067 --> 00:36:02,400
There was so much
technique behind that.
966
00:36:02,477 --> 00:36:04,903
You did something very unusual,
actually,
967
00:36:04,979 --> 00:36:06,329
'cause when we spoke
to our guests,
968
00:36:06,406 --> 00:36:08,999
they say that they
usually just fry it.
969
00:36:09,075 --> 00:36:12,076
So seeing you take the smelt
and use it
970
00:36:12,153 --> 00:36:14,504
on the rabbit like the smelt
was seasoning
971
00:36:14,581 --> 00:36:16,339
connected with them as well.
972
00:36:16,416 --> 00:36:18,124
No chef has ever said,
973
00:36:18,201 --> 00:36:19,792
"Let's do a dish
with rabbit and smelt."
974
00:36:19,869 --> 00:36:21,178
[laughter]
975
00:36:21,254 --> 00:36:22,846
Being able to execute that
976
00:36:22,923 --> 00:36:24,172
was just amazing to watch.
977
00:36:24,183 --> 00:36:26,132
- It really was.
- Thank you.
978
00:36:26,209 --> 00:36:28,351
Dale, as our guest judge,
you have
979
00:36:28,428 --> 00:36:30,187
the pleasure
of announcing the winner.
980
00:36:30,263 --> 00:36:32,764
The team that had the
winning dish for us tonight
981
00:36:32,840 --> 00:36:36,193
took these ingredients
to another level and
982
00:36:36,269 --> 00:36:37,861
made sure it showed
a lot of respect
983
00:36:37,938 --> 00:36:39,863
to what the ingredients were.
984
00:36:39,940 --> 00:36:41,239
And that team was...
985
00:36:44,060 --> 00:36:45,818
Sara and Shota.
986
00:36:45,895 --> 00:36:48,413
- [applause]
- [both laugh]
987
00:36:50,951 --> 00:36:54,160
Team Tiny Fish!
[laughs]
988
00:36:54,237 --> 00:36:56,213
It's really nice
to hear the judges say
989
00:36:56,289 --> 00:36:59,290
that they understand
that I wanted smelt!
990
00:36:59,367 --> 00:37:00,383
She says she wants smelt.
991
00:37:00,460 --> 00:37:01,793
She wanted smelt
'cause I had it.
992
00:37:01,869 --> 00:37:03,553
Uh, yeah.
I just wanted Shota.
993
00:37:03,630 --> 00:37:05,171
[both laugh]
994
00:37:05,248 --> 00:37:06,506
Thank you very much.
995
00:37:06,582 --> 00:37:09,226
Congratulations,
Sara and Shota.
996
00:37:09,302 --> 00:37:10,852
You two teams
can step to the side.
997
00:37:12,472 --> 00:37:14,889
I know it feels like you guys
are on the bottom here,
998
00:37:14,900 --> 00:37:18,184
but you should really feel
proud of what you did today.
999
00:37:18,261 --> 00:37:21,813
None of these dishes were
anything but delicious.
1000
00:37:21,889 --> 00:37:23,073
Whoever goes home tonight
1001
00:37:23,149 --> 00:37:26,076
will be going home
having made a good dish.
1002
00:37:35,069 --> 00:37:37,495
I know it feels like you guys
are on the bottom here,
1003
00:37:37,572 --> 00:37:41,416
but you should really feel
proud of what you did today.
1004
00:37:41,426 --> 00:37:43,167
Whoever goes home tonight
1005
00:37:43,244 --> 00:37:46,671
will be going home
having made a good dish.
1006
00:37:46,748 --> 00:37:48,548
Let's start
with Avishar and Chris.
1007
00:37:48,624 --> 00:37:50,425
Um, I've never been picked
for a team
1008
00:37:50,435 --> 00:37:52,510
ever in my entire life.
I'm always the last one picked.
1009
00:37:52,587 --> 00:37:54,178
So I kind of looked,
and Chris looked at me,
1010
00:37:54,255 --> 00:37:56,347
and I was like, "Yay!
Someone picked me this time."
1011
00:37:56,424 --> 00:37:57,557
You used the duck potatoes.
1012
00:37:57,633 --> 00:37:59,267
When we spoke to the tribe,
they were
1013
00:37:59,278 --> 00:38:00,601
saying how hard it is for them
1014
00:38:00,612 --> 00:38:02,270
to actually harvest
these things
1015
00:38:02,281 --> 00:38:03,563
- and I'm glad you used it.
- We couldn't not use it
1016
00:38:03,639 --> 00:38:05,523
after trying it, so...
1017
00:38:05,600 --> 00:38:06,941
My only issue is
when you choose to grill,
1018
00:38:06,952 --> 00:38:09,027
I think it's really
screaming for a sauce.
1019
00:38:09,103 --> 00:38:11,362
And I know you had
that jus there,
1020
00:38:11,439 --> 00:38:13,290
but I didn't get
the jus on the plate.
1021
00:38:13,366 --> 00:38:15,616
I liked the idea that
you played up the sturgeon.
1022
00:38:15,627 --> 00:38:17,910
I thought the venison was
a nice little crispy bit.
1023
00:38:17,987 --> 00:38:20,955
I would've preferred a little
more seasoning on the fish.
1024
00:38:20,966 --> 00:38:23,041
Gabriel and Nelson,
1025
00:38:23,117 --> 00:38:24,634
how did you come about
this dish?
1026
00:38:24,711 --> 00:38:26,252
We're both familiar
with steelhead trout,
1027
00:38:26,329 --> 00:38:28,972
but not with the antelope,
so, it was a first for us.
1028
00:38:29,049 --> 00:38:31,090
We both agreed,
gotta have crispy skin
1029
00:38:31,167 --> 00:38:32,976
for the steelhead.
1030
00:38:33,053 --> 00:38:35,386
My fish was overcooked.
1031
00:38:35,463 --> 00:38:36,554
It's not even
that it was overcooked.
1032
00:38:36,631 --> 00:38:37,647
It was cooked too hard.
1033
00:38:37,724 --> 00:38:39,390
In an attempt to crisp up
the skin,
1034
00:38:39,467 --> 00:38:41,651
the albumens on the side
of the fish were coming out.
1035
00:38:43,346 --> 00:38:45,104
I had an idea after.
I was like, "What if
1036
00:38:45,181 --> 00:38:46,647
"we took the skin off and
wrapped it around the meat
1037
00:38:46,658 --> 00:38:47,973
- and then seared it?"
- Cool.
1038
00:38:48,051 --> 00:38:49,484
But, and then I was like,
"Wait, what if we didn't
1039
00:38:49,494 --> 00:38:50,902
use any of the fish?"
It's a hard challenge.
1040
00:38:50,978 --> 00:38:52,278
- Yeah, it's a hard challenge.
- Very hard challenge.
1041
00:38:52,355 --> 00:38:53,997
I wish I'd gotten
more of the berries.
1042
00:38:54,074 --> 00:38:57,000
More would've rounded out
the plate a little more.
1043
00:38:58,653 --> 00:39:01,621
Byron and Maria,
how did you come up
1044
00:39:01,697 --> 00:39:03,122
with your dish concept?
1045
00:39:03,199 --> 00:39:07,085
He had an idea of, um,
smoke the salmon cold.
1046
00:39:07,161 --> 00:39:09,462
We used every single berry
we were given,
1047
00:39:09,539 --> 00:39:11,464
I pureed in my green mole.
1048
00:39:11,541 --> 00:39:13,591
That's a great idea,
but we didn't taste
1049
00:39:13,668 --> 00:39:15,510
the green mole at all.
1050
00:39:15,520 --> 00:39:17,187
I marinated and...
1051
00:39:17,263 --> 00:39:18,521
It was the first thing
that we did.
1052
00:39:18,598 --> 00:39:20,431
We marinated it
just to have enough time.
1053
00:39:20,508 --> 00:39:24,602
You clearly took to heart
what you were taught yesterday.
1054
00:39:24,679 --> 00:39:27,480
I just was looking for so many
of the things you talked about.
1055
00:39:27,557 --> 00:39:30,274
That mole,
didn't taste it at all.
1056
00:39:30,351 --> 00:39:33,444
Okay, we have
a really hard thing to do now.
1057
00:39:33,521 --> 00:39:35,655
- We will see you in a bit.
- Thank you.
1058
00:39:35,731 --> 00:39:38,041
I was so worried about
that ----ing...
1059
00:39:38,118 --> 00:39:39,267
[laughter]
1060
00:39:39,269 --> 00:39:41,160
Much better sentiments
overall, tonight.
1061
00:39:41,237 --> 00:39:42,620
I mean, that was, like...
- Yeah?
1062
00:39:42,697 --> 00:39:44,789
...the nicest Judges' Table
I've been a part of.
1063
00:39:44,866 --> 00:39:46,124
[laughs]
1064
00:39:46,200 --> 00:39:49,669
All three teams gave us
pretty good dishes today,
1065
00:39:49,745 --> 00:39:53,047
but we still have to send
two chefs home.
1066
00:39:53,058 --> 00:39:56,801
Maria and Byron,
if they were never to tell us
1067
00:39:56,878 --> 00:39:58,177
the green mole was there,
1068
00:39:58,254 --> 00:39:59,804
then we wouldn't have been
searching for it.
1069
00:39:59,881 --> 00:40:01,139
But that smoked salmon
1070
00:40:01,215 --> 00:40:03,474
was a great component
to tie it together
1071
00:40:03,551 --> 00:40:05,726
and added a really nice little
smoky element to the dish.
1072
00:40:05,737 --> 00:40:07,070
I mean, it's a tough one.
1073
00:40:07,147 --> 00:40:08,238
Like, they had really good
things to say
1074
00:40:08,314 --> 00:40:09,697
about both top and bottom.
1075
00:40:10,892 --> 00:40:13,192
I think it's really
a toss-up now between
1076
00:40:13,269 --> 00:40:15,570
Gabriel and Nelson
and Avishar and Chris.
1077
00:40:15,580 --> 00:40:18,030
Gabriel and Nelson's antelope
1078
00:40:18,107 --> 00:40:21,409
might have been the best piece
of cooked meat,
1079
00:40:21,420 --> 00:40:23,244
but it might be negated by
1080
00:40:23,255 --> 00:40:24,829
- poorly cooked steelhead.
- Yeah.
1081
00:40:24,906 --> 00:40:27,331
They handled the fish
a little bit too hard.
1082
00:40:27,408 --> 00:40:28,374
But their puree
was really nice.
1083
00:40:28,451 --> 00:40:29,542
Their puree was nice.
1084
00:40:29,619 --> 00:40:30,543
Mushrooms were really nice.
1085
00:40:30,620 --> 00:40:31,752
There was just no
1086
00:40:31,763 --> 00:40:33,321
real point of view
on that plate.
1087
00:40:33,323 --> 00:40:36,424
It was as if they were being
really polite to each other.
1088
00:40:36,435 --> 00:40:37,675
You know, that fish
really got to me.
1089
00:40:37,752 --> 00:40:39,385
Perfect skin, turned it over,
1090
00:40:39,462 --> 00:40:42,680
and then they're saying
it's overcooked.
1091
00:40:42,757 --> 00:40:44,724
Avishar and Chris's dish,
1092
00:40:44,800 --> 00:40:47,185
the sauce
that they claimed to have
1093
00:40:47,261 --> 00:40:49,729
- just really wasn't there.
- It was a whisper of it.
1094
00:40:49,805 --> 00:40:51,189
There wasn't enough
flavor in it.
1095
00:40:51,265 --> 00:40:53,065
That's why it didn't tie
together.
1096
00:40:53,142 --> 00:40:55,359
But I loved
that venison croquette.
1097
00:40:55,436 --> 00:40:56,861
I loved it.
1098
00:40:56,938 --> 00:40:58,404
The amount of times
we tasted everything...
1099
00:40:58,481 --> 00:40:59,622
Yeah, we were out of spoons.
1100
00:40:59,699 --> 00:41:01,532
We were using everything
that we could find.
1101
00:41:01,609 --> 00:41:02,867
I think we have our answer.
1102
00:41:02,944 --> 00:41:04,461
I think so, too.
1103
00:41:04,537 --> 00:41:05,462
- Yes?
- Yes.
1104
00:41:05,538 --> 00:41:06,629
Okay.
1105
00:41:14,214 --> 00:41:15,546
You know, chefs,
once you have great ingredients
1106
00:41:15,623 --> 00:41:18,299
like we had today, and
you're cooking at the level
1107
00:41:18,310 --> 00:41:19,425
that you're cooking at
right now,
1108
00:41:19,502 --> 00:41:20,626
the only thing that's left
1109
00:41:20,704 --> 00:41:22,220
is the interplay
between those ingredients.
1110
00:41:22,296 --> 00:41:23,638
And unfortunately, one team
1111
00:41:23,648 --> 00:41:26,316
just fell a little short
today.
1112
00:41:29,303 --> 00:41:31,646
Nelson and Gabriel,
1113
00:41:31,656 --> 00:41:34,607
please pack your knives
and go.
1114
00:41:34,684 --> 00:41:35,992
Thank you.
1115
00:41:36,069 --> 00:41:38,319
Guys, I know you both said
you want to cook more, and
1116
00:41:38,330 --> 00:41:40,238
you'll get that shot
in Last Chance Kitchen.
1117
00:41:40,314 --> 00:41:41,723
- All right. Thank you, chef.
- Thanks.
1118
00:41:41,725 --> 00:41:43,407
Thank you for the opportunity.
Really appreciate it.
1119
00:41:43,484 --> 00:41:45,159
Thank you all.
That'll be it.
1120
00:41:45,170 --> 00:41:46,244
- Have a great night.
- Thanks.
1121
00:41:46,320 --> 00:41:47,119
- Thank you.
- You, too. Thank you.
1122
00:41:47,196 --> 00:41:48,329
Get some rest.
1123
00:41:48,340 --> 00:41:49,789
[bleep]
1124
00:41:49,865 --> 00:41:52,124
It hurts to have to leave
Top Chef.
1125
00:41:52,201 --> 00:41:54,126
This was a once-in-a-lifetime
experience.
1126
00:41:54,203 --> 00:41:55,753
So I get to rest my knees?
1127
00:41:55,830 --> 00:41:57,838
I'm holding my head high,
proud of what we did,
1128
00:41:57,849 --> 00:42:00,258
and proud of myself for
going through these pains
1129
00:42:00,334 --> 00:42:01,351
and sticking it through.
1130
00:42:01,427 --> 00:42:03,344
Didn't let it stop me.
1131
00:42:03,355 --> 00:42:05,680
You no longer have
a tour guide.
1132
00:42:05,690 --> 00:42:06,639
Really?
1133
00:42:06,716 --> 00:42:08,733
- Us.
- Oh.
1134
00:42:10,511 --> 00:42:12,270
I don't think I deserve
to go home right now.
1135
00:42:12,346 --> 00:42:14,939
If we had just scraped
the frickin' fish off
1136
00:42:15,016 --> 00:42:17,441
and served that crispy skin,
we may have been in the top.
1137
00:42:17,518 --> 00:42:20,444
You guys better wait for me
in the finale.
1138
00:42:20,521 --> 00:42:22,205
I'm gonna kick your ass.
1139
00:42:22,282 --> 00:42:24,615
I'm going to
Last Chance Kitchen
1140
00:42:24,692 --> 00:42:26,158
to get back into
this competition.
1141
00:42:26,235 --> 00:42:28,286
I don't care how many chefs
I have to cook against.
1142
00:42:28,362 --> 00:42:31,455
Nelson, we worked together,
and you are a true gentleman.
1143
00:42:31,532 --> 00:42:35,626
And Gabriel, you're a perfect,
lovely asshole that I love.
1144
00:42:35,703 --> 00:42:38,296
[laughter]
1145
00:42:38,372 --> 00:42:40,515
It's an honor.
I really do love you.
1146
00:42:42,376 --> 00:42:43,476
[mouths words]
1147
00:42:44,563 --> 00:42:45,544
Hey, guys.
1148
00:42:45,622 --> 00:42:46,563
Gabriel, Nelson,
how you doing?
1149
00:42:46,639 --> 00:42:48,565
♪♪♪
1150
00:42:48,641 --> 00:42:49,890
Tonight one of you are going
to earn a chance
1151
00:42:49,901 --> 00:42:52,518
to get back into
the competition...
1152
00:42:52,595 --> 00:42:54,812
and one of you are out
of the competition for good.
1153
00:42:54,889 --> 00:42:58,190
This is Last Chance Kitchen
starting right now.
1154
00:42:58,267 --> 00:42:59,400
- Let's go.
- Sh--.
1155
00:42:59,411 --> 00:43:01,369
- What?
- All right.
1156
00:43:04,398 --> 00:43:06,824
What the [bleep] is that?
1157
00:43:06,901 --> 00:43:09,994
Tonight, Gabriel and Nelson
are left reeling
1158
00:43:10,071 --> 00:43:11,829
after a double elimination.
1159
00:43:11,906 --> 00:43:13,748
I'm going in crush-kill-destroy
mode right now.
1160
00:43:13,758 --> 00:43:16,593
- [bleep] yes.
- Who has what it takes to beat
1161
00:43:16,669 --> 00:43:18,836
the current reigning champ
of Last Chance Kitchen
1162
00:43:18,913 --> 00:43:21,505
and earn their spot
back into the competition?
1163
00:43:21,582 --> 00:43:22,548
Come on, get on the plate.
1164
00:43:22,625 --> 00:43:24,342
Find out now on demand
1165
00:43:24,418 --> 00:43:26,436
or wherever
you stream Top Chef.
1166
00:43:26,512 --> 00:43:28,387
Next time on Top Chef...
1167
00:43:28,464 --> 00:43:29,555
Please welcome back
1168
00:43:29,632 --> 00:43:31,724
the winner
of Last Chance Kitchen.
1169
00:43:31,801 --> 00:43:33,893
[all cheering]
1170
00:43:33,969 --> 00:43:35,770
Are you ready
to change the world?
1171
00:43:35,780 --> 00:43:37,229
- Yes.
- Yes, chef!
1172
00:43:37,306 --> 00:43:40,524
You'll be making the meals
for hardworking staff
1173
00:43:40,601 --> 00:43:42,285
at three local hospitals.
1174
00:43:42,362 --> 00:43:43,736
These are the people
that take care of us.
1175
00:43:43,813 --> 00:43:45,955
- How we doing, everyone?
- Put it right here.
1176
00:43:46,032 --> 00:43:48,741
I feel really blessed
to have this.
1177
00:43:48,818 --> 00:43:50,284
It's so damn good.
1178
00:43:50,295 --> 00:43:51,535
This has the wow factor.
1179
00:43:51,612 --> 00:43:53,746
She does not lack on flavor.
1180
00:43:53,823 --> 00:43:55,623
Holy mother of God.
1181
00:43:55,634 --> 00:43:58,459
I don't know if this is
a great idea or a terrible idea.
1182
00:43:58,470 --> 00:43:59,969
Unfortunately it's raw.
Turn it over.
1183
00:44:00,046 --> 00:44:01,295
- [gasps]
- It's quite raw.
1184
00:44:01,306 --> 00:44:03,255
You know how to cook.
That's clear.
1185
00:44:03,332 --> 00:44:06,717
But often, we send people home
for making some rookie mistakes.
1186
00:44:06,794 --> 00:44:08,436
♪♪♪