1 00:00:03,245 --> 00:00:06,913 This can be a difficult process that can take years, 2 00:00:06,990 --> 00:00:08,665 but we're giving you just one night 3 00:00:08,676 --> 00:00:11,501 to nail a perfect recipe. 4 00:00:11,512 --> 00:00:13,128 Be really precise with these recipes 5 00:00:13,205 --> 00:00:15,130 because we may put them to a little test tomorrow. 6 00:00:15,207 --> 00:00:18,467 Morning, chefs. For your recipe testers-- 7 00:00:18,543 --> 00:00:19,843 [exclaiming happily] 8 00:00:19,854 --> 00:00:21,520 It's kind of cool I got Kwame. 9 00:00:21,597 --> 00:00:23,680 I'm here to test this out like I'm a home cook. 10 00:00:23,691 --> 00:00:26,767 It does not say "add oil to the pan to sear pork belly," 11 00:00:26,843 --> 00:00:29,695 so I'm following the instructions. 12 00:00:29,772 --> 00:00:31,480 Hopefully, I set her up for success. 13 00:00:31,556 --> 00:00:33,607 Have you made sorghum gnocchi before? 14 00:00:33,683 --> 00:00:35,525 I might not even have food to serve. 15 00:00:35,536 --> 00:00:38,153 I think the gnocchi itself is just dense. 16 00:00:38,230 --> 00:00:40,489 Melissa is clearly a strong cook. 17 00:00:40,565 --> 00:00:42,616 This recipe failed her. 18 00:00:42,692 --> 00:00:43,709 How is your recipe working out? 19 00:00:43,786 --> 00:00:45,044 Oh man, it's perfect. 20 00:00:45,120 --> 00:00:46,712 What do we think of Gabe's dish? 21 00:00:46,789 --> 00:00:48,872 - It's delicious. - It's really good. 22 00:00:48,883 --> 00:00:51,500 Who had our favorite dish of the day? 23 00:00:51,576 --> 00:00:52,760 Gabe. 24 00:00:54,204 --> 00:00:56,171 What really struck me the most about this dish 25 00:00:56,248 --> 00:00:58,057 was Melissa's disappointment. 26 00:00:58,133 --> 00:01:03,804 Chris, please pack your knives and go. 27 00:01:03,880 --> 00:01:06,556 Six chefs remain to compete 28 00:01:06,567 --> 00:01:08,642 in the ultimate culinary showdown. 29 00:01:08,718 --> 00:01:10,143 At stake for the winners-- 30 00:01:10,220 --> 00:01:12,071 a feature in Food & Wine magazine, 31 00:01:12,147 --> 00:01:15,190 an appearance at the Food & Wine Classic in Aspen, 32 00:01:15,267 --> 00:01:19,194 a quarter of a million dollars furnished by San Pellegrino, 33 00:01:19,271 --> 00:01:22,531 and the title of Top Chef. 34 00:01:22,607 --> 00:01:28,745 ♪♪♪ 35 00:01:28,756 --> 00:01:30,997 ♪♪♪ 36 00:01:31,074 --> 00:01:34,167 - We made it to the final six. - Yeah. 37 00:01:34,244 --> 00:01:36,837 They said it's going to get harder every time so... 38 00:01:36,913 --> 00:01:38,931 I'm like, "You're definitely doing it." 39 00:01:39,007 --> 00:01:41,216 Torture them! With the first Quickfire 40 00:01:41,293 --> 00:01:43,268 I came in, I was definitely a nervous chef, 41 00:01:43,345 --> 00:01:45,887 but I started adapting and understanding, 42 00:01:45,964 --> 00:01:47,514 like, not to overthink yourself. 43 00:01:47,591 --> 00:01:49,850 She has not an ounce of evil in her. 44 00:01:49,926 --> 00:01:52,894 [laughs] I do! 45 00:01:52,971 --> 00:01:54,020 I know that to be true. 46 00:01:54,097 --> 00:01:55,564 [Dawn, Jamie laugh] 47 00:01:55,640 --> 00:01:57,282 Dawn has been a really good support system for me. 48 00:01:57,359 --> 00:01:59,785 Maria is too. I'm always going to have my anxiety, 49 00:01:59,862 --> 00:02:01,778 but I now have a little bit more tools 50 00:02:01,789 --> 00:02:03,038 to know how to deal with it. 51 00:02:05,200 --> 00:02:08,201 ♪♪♪ 52 00:02:08,278 --> 00:02:09,786 Good morning. 53 00:02:09,797 --> 00:02:11,746 - Hey, chefs. - Hello. 54 00:02:11,823 --> 00:02:13,123 Hi, everyone. 55 00:02:13,134 --> 00:02:14,916 Bet you didn't think you'd see us here. 56 00:02:14,993 --> 00:02:16,135 Surprise! 57 00:02:16,211 --> 00:02:18,211 Yeah. [laughs] 58 00:02:18,288 --> 00:02:19,972 It's a first. 59 00:02:20,048 --> 00:02:22,808 I'm just hoping they get to cook and we get to watch. 60 00:02:22,885 --> 00:02:24,885 I'm sure you're wondering why we're all here, right? 61 00:02:24,961 --> 00:02:26,636 Yes. 62 00:02:26,647 --> 00:02:28,972 We just wanted to spice things up a little bit. 63 00:02:28,983 --> 00:02:32,601 ♪♪♪ 64 00:02:32,677 --> 00:02:35,154 Our friends at Chipotle have provided 65 00:02:35,230 --> 00:02:37,272 these 53 real ingredients 66 00:02:37,349 --> 00:02:41,160 that they use to make their food fresh every day. 67 00:02:41,236 --> 00:02:44,237 Behind them, there's the most beautiful selection 68 00:02:44,314 --> 00:02:45,998 of Mexican ingredients. 69 00:02:46,074 --> 00:02:48,000 I am like a kid in a candy store. 70 00:02:48,076 --> 00:02:50,076 You get to use these ingredients 71 00:02:50,153 --> 00:02:52,171 to make something unique for us. 72 00:02:52,247 --> 00:02:55,165 Judges, please draw knives. 73 00:02:55,176 --> 00:02:58,251 I have been waiting 15 years to do this. 74 00:02:58,328 --> 00:03:00,337 Stand back, people! 75 00:03:00,347 --> 00:03:01,755 Gabe. 76 00:03:01,831 --> 00:03:03,089 All right. 77 00:03:03,166 --> 00:03:05,225 - And Jamie. - Nice. 78 00:03:07,095 --> 00:03:09,062 Byron and Dawn. 79 00:03:10,098 --> 00:03:11,139 That leaves me with... 80 00:03:11,216 --> 00:03:12,974 Surprise, surprise! 81 00:03:13,051 --> 00:03:15,685 - Maria and Shota. - Sesame mole. 82 00:03:15,696 --> 00:03:17,196 [Shota laughs] 83 00:03:17,272 --> 00:03:20,607 That means Gabe and Jamie, you're cooking for Gail, 84 00:03:20,684 --> 00:03:22,984 Byron and Dawn are cooking for Tom, 85 00:03:23,061 --> 00:03:25,779 and Maria and Shota will be cooking for me. 86 00:03:25,855 --> 00:03:27,364 We didn't forget about you, Richard. 87 00:03:27,374 --> 00:03:29,199 I'm pretty hungry, too. 88 00:03:29,210 --> 00:03:31,752 Richard, you're going to get to taste everything. 89 00:03:32,862 --> 00:03:35,705 We'll each select a favorite from the two chefs 90 00:03:35,716 --> 00:03:38,625 who cooked for us and Richard will decide 91 00:03:38,702 --> 00:03:41,929 who had the best dish from our three favorites. 92 00:03:43,799 --> 00:03:45,382 Sh--! [laughs] 93 00:03:45,392 --> 00:03:48,176 I'm sure you're no stranger to feeding diners 94 00:03:48,253 --> 00:03:50,387 who have very different tastes. 95 00:03:50,397 --> 00:03:52,231 All right, so let's have a little fun with this. 96 00:03:52,307 --> 00:03:54,808 Tom, what would you like to see in your dish? 97 00:03:54,884 --> 00:03:57,018 I'm in the mood for tangy and crunchy. 98 00:03:57,095 --> 00:03:59,238 Sounds delicious to me. Gail? 99 00:03:59,314 --> 00:04:02,074 - It has to be smoky and charred. 100 00:04:02,150 --> 00:04:03,984 - Got it. - I was thinking 101 00:04:04,060 --> 00:04:07,079 I would like something spicy and tart. 102 00:04:07,155 --> 00:04:08,413 I am screwed. 103 00:04:08,490 --> 00:04:11,032 I am completely in Maria's forte. 104 00:04:11,109 --> 00:04:12,918 You have 30 minutes on the clock 105 00:04:12,995 --> 00:04:15,420 and access to the 53 ingredients here 106 00:04:15,497 --> 00:04:17,247 and that's it. 107 00:04:17,258 --> 00:04:19,258 These ingredients can be turned into 108 00:04:19,334 --> 00:04:21,918 an infinite number of things, so have fun with it 109 00:04:21,929 --> 00:04:23,712 and show us what you can do. 110 00:04:23,788 --> 00:04:26,047 The winner of this challenge will receive 111 00:04:26,124 --> 00:04:28,934 - $10,000... - Geez! 112 00:04:29,011 --> 00:04:32,104 ...courtesy of our partners at Chipotle. 113 00:04:32,180 --> 00:04:36,275 All right chefs, good luck, because your time starts now. 114 00:04:36,351 --> 00:04:37,442 ♪♪♪ 115 00:04:37,519 --> 00:04:38,852 - Sh--! - Excuse me. 116 00:04:38,928 --> 00:04:39,861 Sure. 117 00:04:41,173 --> 00:04:42,114 I'm taking all the ingredients you're taking. 118 00:04:42,190 --> 00:04:43,898 - Okay, thank you. - [Shota laughs] 119 00:04:43,975 --> 00:04:46,860 I'm very grateful this is a Quickfire 120 00:04:46,936 --> 00:04:49,663 because Padma wants something spicy and tart. 121 00:04:51,107 --> 00:04:53,742 Japanese cuisine is very subtle, 122 00:04:53,818 --> 00:04:56,795 so I don't use a lot of spices in general. 123 00:04:56,872 --> 00:04:58,797 I'm literally using cooking techniques 124 00:04:58,874 --> 00:05:01,300 that I've watched Maria do all season. 125 00:05:02,970 --> 00:05:06,796 I'm making a black bean tortilla with a fried avocado taco. 126 00:05:06,807 --> 00:05:11,310 If I put something tart and spicy in every single bite... 127 00:05:11,386 --> 00:05:13,303 God, I got lime in my eye. 128 00:05:13,314 --> 00:05:15,814 ...it will build the flavors one by one, 129 00:05:15,891 --> 00:05:18,767 not spice, spice, spice... bland. 130 00:05:18,843 --> 00:05:21,320 That sounds delicious. Right up my alley. 131 00:05:21,396 --> 00:05:22,979 What was I doing? Oh yeah. 132 00:05:22,990 --> 00:05:24,823 Good luck to me. [laughs] 133 00:05:24,900 --> 00:05:26,033 Twenty-four! 134 00:05:29,404 --> 00:05:30,904 Who are you cooking for, Byron? 135 00:05:30,980 --> 00:05:32,447 I'm cooking for Tom. 136 00:05:32,524 --> 00:05:34,074 So definitely no pressure there, huh? 137 00:05:34,150 --> 00:05:37,327 Tom wants something tangy and crunchy. 138 00:05:37,338 --> 00:05:39,412 I'm making, almost like a mojo marinade. 139 00:05:39,489 --> 00:05:41,173 That's what my pork is going to go on. 140 00:05:41,249 --> 00:05:44,176 The acidic notes of the mojo will pair well 141 00:05:44,252 --> 00:05:45,919 with crunchy garlic chips. 142 00:05:45,995 --> 00:05:48,013 - Sexy, dude. - I'm competing with Dawn. 143 00:05:48,090 --> 00:05:51,257 ♪♪♪ 144 00:05:51,334 --> 00:05:52,851 She's a very strong chef. 145 00:05:52,928 --> 00:05:54,177 She has the warrior spirit. 146 00:05:54,188 --> 00:05:56,855 But I have the pedigree to win 147 00:05:56,932 --> 00:05:58,765 at any level in this competition. 148 00:05:58,842 --> 00:06:00,525 Twenty minutes! 149 00:06:00,602 --> 00:06:02,811 I would pay a lot of people with ten grand. Wouldn't you? 150 00:06:02,887 --> 00:06:06,031 - Oh yeah, my dear. - I'm making a seared chop 151 00:06:06,108 --> 00:06:10,193 with a pepper and corn, kind of, fresh salsa. 152 00:06:10,204 --> 00:06:13,113 Something that's tangy, I automatically go to lime. 153 00:06:13,189 --> 00:06:15,874 So I'm going to cryovac the pork 154 00:06:15,951 --> 00:06:20,212 with lime juice, chipotle, onions, garlic, and olive oil. 155 00:06:20,288 --> 00:06:22,547 [panting] 156 00:06:22,624 --> 00:06:24,874 When I was training to be an Olympian, 157 00:06:24,885 --> 00:06:26,885 my brother Leroy would always tell me 158 00:06:26,962 --> 00:06:28,294 that no one could beat me. 159 00:06:28,371 --> 00:06:30,505 Leroy is a two-time Olympian. 160 00:06:30,582 --> 00:06:32,391 I would not be the athlete 161 00:06:32,467 --> 00:06:34,175 that I was if it was not for him. 162 00:06:34,252 --> 00:06:36,052 Ooh! Hot pot! 163 00:06:36,063 --> 00:06:40,399 ♪♪♪ 164 00:06:40,475 --> 00:06:42,183 Where's my smoker? 165 00:06:42,260 --> 00:06:44,477 Gail wants charred and smoky, 166 00:06:44,554 --> 00:06:47,230 so I knew I wanted to char the corn for sure, 167 00:06:47,241 --> 00:06:49,149 with grilled skirt steak 168 00:06:49,225 --> 00:06:51,326 and tomatillo salsa, Puebla style. 169 00:06:53,229 --> 00:06:55,080 When I was working at Aureole, at Mandalay Bay, 170 00:06:55,157 --> 00:06:56,915 a lot of my team were from Puebla 171 00:06:56,992 --> 00:06:59,251 and they char a lot of, like, our sauces and stuff, 172 00:06:59,327 --> 00:07:01,327 and I just wanted to rep them. 173 00:07:01,404 --> 00:07:03,163 Maria, can you taste this real fast? 174 00:07:03,239 --> 00:07:04,873 Perfect. 175 00:07:04,949 --> 00:07:09,210 ♪♪♪ 176 00:07:09,287 --> 00:07:10,253 What are you doing, Gabe? 177 00:07:10,264 --> 00:07:12,088 I'm smoking my sauce now. 178 00:07:12,099 --> 00:07:16,092 My plan is to just create a very smoky charred salsa. 179 00:07:16,103 --> 00:07:19,604 I'm going to do a pork loin marinated in bay leaf oil. 180 00:07:19,681 --> 00:07:21,440 Jamie's got a fire burning inside of her 181 00:07:21,516 --> 00:07:23,433 that she wants to prove, 182 00:07:23,444 --> 00:07:25,610 but I know how to cook with these ingredients. 183 00:07:25,687 --> 00:07:28,280 Got a little bit of a ways to go here. 184 00:07:28,356 --> 00:07:29,606 Ten minutes, guys! 185 00:07:29,616 --> 00:07:31,566 ♪♪♪ 186 00:07:31,643 --> 00:07:33,952 Can you taste the smokiness on this? 187 00:07:34,029 --> 00:07:35,528 - Yeah. - Yeah. 188 00:07:35,605 --> 00:07:37,289 What is it like to cook for Padma, chef? 189 00:07:37,365 --> 00:07:39,240 Not nerve wracking at all, right? 190 00:07:39,317 --> 00:07:42,461 Padma's not afraid of spice, but spicy isn't my strength. 191 00:07:42,537 --> 00:07:44,621 - Sh--, it's spicy, right? - Yeah. 192 00:07:44,631 --> 00:07:46,623 - [Shota laughs] - It's lingering for sure. 193 00:07:46,633 --> 00:07:48,458 Every single time Padma eats my food, 194 00:07:48,469 --> 00:07:50,043 I want to make sure it tastes good. 195 00:07:50,119 --> 00:07:51,377 I am a big fan of her. 196 00:07:51,454 --> 00:07:52,962 I actually have a selfie with her 197 00:07:52,973 --> 00:07:54,139 from her book signing in Seattle. 198 00:07:54,216 --> 00:07:57,133 ♪♪♪ 199 00:07:57,144 --> 00:07:59,144 8:57! 200 00:07:59,221 --> 00:08:01,554 My dish needs a crunchy component, 201 00:08:01,631 --> 00:08:05,433 but I have not cooked my crispy onions yet. 202 00:08:05,510 --> 00:08:07,277 That's becoming a big push for me. 203 00:08:09,472 --> 00:08:11,156 - How are you looking? - I'm pushing. 204 00:08:11,233 --> 00:08:14,442 - Chef. - Hey, pork! 205 00:08:14,519 --> 00:08:16,369 - Pork! - Sh--, coming! 206 00:08:17,480 --> 00:08:19,498 I totally forget that the pork is still on the grill. 207 00:08:19,574 --> 00:08:21,333 Tongs, tongs, tongs! 208 00:08:21,409 --> 00:08:23,001 It's in flame. 209 00:08:23,078 --> 00:08:28,048 ♪♪♪ 210 00:08:33,329 --> 00:08:35,421 - Pork! - Sh--, co! 211 00:08:35,498 --> 00:08:37,757 - Thank you, Shota. - Yeah, for sure, Papi. 212 00:08:37,834 --> 00:08:39,351 Hopefully, I didn't go too much over. 213 00:08:39,427 --> 00:08:41,261 I'm able to save a few pieces, 214 00:08:41,337 --> 00:08:44,305 but I think my pork might be a little bit too charred. 215 00:08:44,382 --> 00:08:46,015 One minute, guys, one minute. 216 00:08:46,026 --> 00:08:51,104 ♪♪♪ 217 00:08:51,180 --> 00:08:56,368 Five, four, three, two, one. 218 00:08:56,444 --> 00:08:57,702 Time's up! 219 00:08:57,779 --> 00:09:00,121 Hands up, utensils down. 220 00:09:02,042 --> 00:09:03,616 - Smells good in here. - Smells great! 221 00:09:03,693 --> 00:09:05,710 Okay, Maria and Shota, come on up. 222 00:09:05,787 --> 00:09:08,380 I made a spicy avocado purée 223 00:09:08,456 --> 00:09:11,124 with sautéed spinach and pork loin 224 00:09:11,200 --> 00:09:12,634 with crunchy beans on top. 225 00:09:15,389 --> 00:09:17,055 - It's very good. - Thank you. 226 00:09:17,132 --> 00:09:18,798 Maria, what did you make for me? 227 00:09:18,875 --> 00:09:22,677 A black bean tortilla with serrano, 228 00:09:22,754 --> 00:09:26,639 with fried avocado and fresh corn avocado salsa. 229 00:09:26,716 --> 00:09:28,650 This is a hard one. 230 00:09:29,719 --> 00:09:31,561 - I love your tortilla. - Thank you. 231 00:09:31,572 --> 00:09:35,565 And Shota, I'm so surprised because of the spice level. 232 00:09:35,576 --> 00:09:37,066 My scalp is itching slightly. 233 00:09:37,077 --> 00:09:38,743 [laughter] 234 00:09:38,820 --> 00:09:41,029 And I'm going to go with... 235 00:09:41,105 --> 00:09:42,622 - Shota. - That's okay. 236 00:09:45,568 --> 00:09:47,201 Maria, I didn't find yours that spicy. 237 00:09:47,278 --> 00:09:48,753 I didn't want to kill Richard. 238 00:09:48,830 --> 00:09:50,830 But you've got to get past Padma to get to Richard. 239 00:09:50,907 --> 00:09:53,041 [Padma laughs] That's true! 240 00:09:53,117 --> 00:09:54,500 I'm very pissed off. 241 00:09:54,577 --> 00:09:56,136 I was expecting to win this Quickfire. 242 00:10:00,767 --> 00:10:04,385 - Okay, what do we have here? - I have a wood fired pork loin 243 00:10:04,462 --> 00:10:10,108 with crispy onions and a poblano and avocado purée. 244 00:10:10,185 --> 00:10:12,352 - Whoo-hoo. - Byron? 245 00:10:12,428 --> 00:10:14,354 I made a mojo grilled pork butt 246 00:10:14,430 --> 00:10:16,856 with a salad of poblano, 247 00:10:16,933 --> 00:10:20,234 charred corn, red onions, and then there is a tomatillo 248 00:10:20,311 --> 00:10:22,236 and charred poblano salsa. 249 00:10:22,313 --> 00:10:24,864 All right, Tom, who's it going to be? 250 00:10:24,941 --> 00:10:26,449 They both have good acidity, 251 00:10:26,460 --> 00:10:28,201 but there's one dish I like better. 252 00:10:28,277 --> 00:10:29,577 One, I think the meat is cooked way better. 253 00:10:29,654 --> 00:10:31,204 It has the crunch, where one dish 254 00:10:31,280 --> 00:10:32,413 is kind of of lacking the crunch. 255 00:10:32,490 --> 00:10:33,590 My favorite one is... 256 00:10:35,284 --> 00:10:36,709 - Dawn. - Good job, chef. 257 00:10:36,786 --> 00:10:38,628 - Thank you. Thank you. - Congratulations, Dawn. 258 00:10:38,639 --> 00:10:40,588 - Thank you, Padma. - You are in the running 259 00:10:40,665 --> 00:10:42,390 to win this challenge. 260 00:10:43,668 --> 00:10:45,218 I made a grilled skirt steak. 261 00:10:45,294 --> 00:10:47,387 I smoked some corn and grilled it 262 00:10:47,463 --> 00:10:50,607 and then I did a tomatillo jalapeño salsa, Puebla style. 263 00:10:51,676 --> 00:10:53,318 - Whoo! There it is. - It's spicy. 264 00:10:53,395 --> 00:10:55,395 - Yeah. Uh-huh. - [laughs] 265 00:10:55,471 --> 00:10:58,606 I did a bay leaf oil roasted pork loin 266 00:10:58,683 --> 00:11:01,451 with a smoked salsa and avocado. 267 00:11:02,737 --> 00:11:03,903 I definitely get a lot of charred flavor 268 00:11:03,980 --> 00:11:05,822 in this sauce. 269 00:11:05,832 --> 00:11:08,574 All right, Gail, who had your favorite dish, 270 00:11:08,651 --> 00:11:10,159 Jamie or Gabe? 271 00:11:10,170 --> 00:11:12,504 These are both really strong. 272 00:11:12,580 --> 00:11:15,507 ♪♪♪ 273 00:11:15,583 --> 00:11:16,341 Gabe. 274 00:11:17,585 --> 00:11:20,753 You just got that smoky charred flavor 275 00:11:20,830 --> 00:11:22,296 in there a little bit more. 276 00:11:22,373 --> 00:11:23,798 - Thank you. - Thank you. 277 00:11:23,875 --> 00:11:25,183 Thank you both. I'm going to eat 278 00:11:25,260 --> 00:11:26,518 all of both of these. 279 00:11:26,594 --> 00:11:28,261 - Congratulations, Gabe. - Thank you. 280 00:11:28,337 --> 00:11:30,596 You are in the running to win the challenge. 281 00:11:30,673 --> 00:11:32,515 Richard, of the three chefs, 282 00:11:32,526 --> 00:11:34,526 who had our favorite dishes today, 283 00:11:34,602 --> 00:11:36,853 who do you feel had the winning dish? 284 00:11:36,863 --> 00:11:38,855 Honestly, all of the food was lights out. 285 00:11:38,865 --> 00:11:40,773 It was very, very tight. 286 00:11:40,850 --> 00:11:42,650 At the end of the day it came down to 287 00:11:42,727 --> 00:11:45,361 what chef really hit the challenge on the head, 288 00:11:45,372 --> 00:11:46,654 listened to the judges. 289 00:11:46,731 --> 00:11:48,781 And that chef is... 290 00:11:48,858 --> 00:11:50,825 ♪♪♪ 291 00:11:50,902 --> 00:11:52,326 Dawn. 292 00:11:52,403 --> 00:11:54,370 [applause] 293 00:11:54,381 --> 00:11:56,205 You just won ten grand! 294 00:11:56,216 --> 00:11:57,498 [laughs] 295 00:11:57,575 --> 00:11:59,625 Congratulations, Dawn! 296 00:11:59,702 --> 00:12:02,336 - Thank you! - You just won $10,000 297 00:12:02,413 --> 00:12:03,671 from our friends at Chipotle. 298 00:12:03,748 --> 00:12:04,964 Thank you, Padma. 299 00:12:05,041 --> 00:12:06,966 In the beginning of the season, 300 00:12:07,043 --> 00:12:08,843 I struggled getting everything on the plate, 301 00:12:08,920 --> 00:12:10,895 but now I've won my second Quickfire in a row 302 00:12:10,972 --> 00:12:14,474 and I'm realizing that I actually can win 303 00:12:14,550 --> 00:12:17,310 and I'm glad to finally be feeling this way. 304 00:12:17,386 --> 00:12:18,895 Well, it was great fun to have you guys here. 305 00:12:18,905 --> 00:12:20,480 Come back any time. 306 00:12:20,556 --> 00:12:21,906 - Always a pleasure. - Oh, we will. 307 00:12:21,983 --> 00:12:23,408 We'll see you tomorrow. Bye, Richard. 308 00:12:23,485 --> 00:12:25,902 Thank you, chefs. Thank you, Gail. 309 00:12:25,912 --> 00:12:28,237 All right, chefs, I'd like to welcome 310 00:12:28,248 --> 00:12:30,823 the newest member of our all-star judging panel. 311 00:12:30,900 --> 00:12:33,251 He's a four-time James Beard Award nominee 312 00:12:33,328 --> 00:12:36,421 and the founder of the Lee Initiative. 313 00:12:36,498 --> 00:12:38,915 Please welcome my friend, Ed Lee. 314 00:12:38,925 --> 00:12:40,583 [applause] 315 00:12:40,594 --> 00:12:42,260 Hi! Welcome back. 316 00:12:42,337 --> 00:12:44,712 - Nice to see you. - Thanks for having me back. 317 00:12:44,789 --> 00:12:46,839 I'm very excited about this next challenge. 318 00:12:46,916 --> 00:12:48,508 Brace yourselves. 319 00:12:48,584 --> 00:12:52,553 ♪♪♪ 320 00:12:52,630 --> 00:12:54,939 Dating back over 2000 years, 321 00:12:55,016 --> 00:12:56,775 this delicacy travelled throughout 322 00:12:56,851 --> 00:12:59,894 many Asian cultures over the centuries 323 00:12:59,971 --> 00:13:02,939 and eventually made its way into American kitchens 324 00:13:02,949 --> 00:13:04,616 over 100 years ago. 325 00:13:04,692 --> 00:13:05,858 Any guesses? 326 00:13:05,935 --> 00:13:08,528 - Tofu? - Yes, tofu. 327 00:13:08,604 --> 00:13:11,364 In fact, the oldest tofu maker in America 328 00:13:11,440 --> 00:13:14,534 has been operating right here in Portland for over 100 years. 329 00:13:14,610 --> 00:13:16,786 I'm in my forte now so, what's up? 330 00:13:16,797 --> 00:13:18,246 [laughs] 331 00:13:18,322 --> 00:13:19,872 Tofu is high in protein, 332 00:13:19,949 --> 00:13:22,375 so it makes a great substitution in dishes 333 00:13:22,451 --> 00:13:24,377 that traditionally have meat. 334 00:13:24,453 --> 00:13:28,548 It tends to soak up the flavor with whatever it's paired with. 335 00:13:28,624 --> 00:13:29,974 So for your Elimination Challenge, 336 00:13:30,051 --> 00:13:33,761 we want you to show off the versatility of tofu. 337 00:13:33,838 --> 00:13:35,721 And since I'm new here, 338 00:13:35,798 --> 00:13:38,891 I want to see how you guys stack up against each other. 339 00:13:38,968 --> 00:13:41,736 And the best way to do that is tournament-style. 340 00:13:43,657 --> 00:13:45,064 What the [bleep]? 341 00:13:45,141 --> 00:13:47,659 You will each draw knives to determine 342 00:13:47,735 --> 00:13:49,610 three head-to-head brackets. 343 00:13:49,687 --> 00:13:50,945 The knives are labelled 344 00:13:51,022 --> 00:13:52,655 with the different types of tofu. 345 00:13:52,666 --> 00:13:54,499 Those that have matching knives 346 00:13:54,576 --> 00:13:57,451 will battle head-to-head in the first round. 347 00:13:57,528 --> 00:13:59,453 Extra firm. 348 00:13:59,530 --> 00:14:00,663 Rawr! 349 00:14:00,674 --> 00:14:02,507 Ironically enough, 350 00:14:02,584 --> 00:14:05,418 I'm going to head-to-head with Shota once again. 351 00:14:05,494 --> 00:14:08,004 And his own turf with tofu. 352 00:14:08,014 --> 00:14:09,681 I'm not going to lie, I'm scared. 353 00:14:09,757 --> 00:14:11,799 So Shota and Maria, you have medium. 354 00:14:11,876 --> 00:14:14,018 Dawn and Gabe, firm. 355 00:14:14,095 --> 00:14:18,472 And that leaves Jamie and Byron with extra firm. 356 00:14:18,549 --> 00:14:19,974 After the first round, 357 00:14:20,051 --> 00:14:23,102 the three winning chefs will be safe from elimination. 358 00:14:23,179 --> 00:14:25,771 Those who lose their battles will face off 359 00:14:25,848 --> 00:14:28,316 in a three-way cook-off, this time, 360 00:14:28,392 --> 00:14:30,776 making a dish featuring fried tofu. 361 00:14:30,853 --> 00:14:33,654 And the two remaining chefs will have to cook 362 00:14:33,731 --> 00:14:35,948 one more time in the final round 363 00:14:36,025 --> 00:14:37,950 to avoid elimination. 364 00:14:38,027 --> 00:14:40,453 If you find yourself in the final round, 365 00:14:40,529 --> 00:14:41,954 this will be the toughest one. 366 00:14:42,031 --> 00:14:43,497 [clears throat] 367 00:14:43,574 --> 00:14:45,383 To stay in the competition, 368 00:14:45,460 --> 00:14:47,886 you'll need to make a dessert using soft tofu. 369 00:14:49,723 --> 00:14:51,881 I don't cook desserts, I don't bake desserts. 370 00:14:51,892 --> 00:14:53,558 Well, sh--. 371 00:14:53,635 --> 00:14:54,967 - [laughs] - Tofu! 372 00:14:55,044 --> 00:14:57,345 It's a different beast. 373 00:14:57,421 --> 00:14:59,555 So, if you haven't been introduced 374 00:14:59,566 --> 00:15:01,140 to the different textures of tofu before, 375 00:15:01,217 --> 00:15:02,975 you're in luck. 376 00:15:03,052 --> 00:15:04,903 We've arranged for a tour of Ota Tofu. 377 00:15:04,979 --> 00:15:06,979 - Cool! - Oh, nice! 378 00:15:07,056 --> 00:15:09,523 And you'll be able to get all the tofu from Ota. 379 00:15:09,600 --> 00:15:11,743 You'll have two and a half hours tonight 380 00:15:11,819 --> 00:15:14,862 to prep three dishes, one for each round, 381 00:15:14,939 --> 00:15:16,697 since you don't know how many times 382 00:15:16,774 --> 00:15:17,916 you're going to have to cook. 383 00:15:17,992 --> 00:15:20,034 Then you'll have 30 minutes 384 00:15:20,111 --> 00:15:22,662 for each round tomorrow to finish 385 00:15:22,738 --> 00:15:25,164 and serve your dishes right in front of the judges 386 00:15:25,241 --> 00:15:28,593 at Portland's beautiful Japanese garden. 387 00:15:28,670 --> 00:15:30,044 [whispering] I'm so happy. 388 00:15:30,121 --> 00:15:33,381 Okay chefs, enjoy the tofu tour. 389 00:15:33,457 --> 00:15:35,099 I can't wait to see what you guys come up with. 390 00:15:35,176 --> 00:15:37,352 - Good luck. - [overlapping thanks] 391 00:15:38,772 --> 00:15:41,847 ♪♪♪ 392 00:15:41,924 --> 00:15:44,943 We've come far, chefs. We've come very far. 393 00:15:45,019 --> 00:15:46,018 We're down to six now. 394 00:15:46,095 --> 00:15:47,779 Looking around, 395 00:15:47,855 --> 00:15:50,398 I see two people from Mexico, Maria and Gabe, 396 00:15:50,474 --> 00:15:54,568 and I'm the first Costa Rican on Top Chef. 397 00:15:54,645 --> 00:15:56,412 So, we're definitely breaking some ground here. 398 00:16:00,609 --> 00:16:01,793 Good afternoon, chefs. 399 00:16:01,869 --> 00:16:04,412 - Hi. - Welcome to Ota Tofu. 400 00:16:04,488 --> 00:16:06,205 I'm Jason, and you guys are going to be 401 00:16:06,282 --> 00:16:07,707 trying some tofu today. 402 00:16:07,783 --> 00:16:09,583 It smells delicious in here. 403 00:16:09,660 --> 00:16:12,470 We are the oldest active tofu company in America. 404 00:16:12,547 --> 00:16:14,639 This is our cooking line. 405 00:16:14,716 --> 00:16:18,050 We start with soybeans that we soak the night before. 406 00:16:18,127 --> 00:16:20,886 We grind them, cook them, and then we double filter them 407 00:16:20,963 --> 00:16:23,147 so we have nice, pure soy milk. 408 00:16:23,224 --> 00:16:25,149 And the by-product of it is the okara. 409 00:16:25,226 --> 00:16:26,809 It is very high in fiber. 410 00:16:26,820 --> 00:16:29,562 - Restaurants bake with it. - I like it. 411 00:16:29,638 --> 00:16:31,772 The okara reminds me of chorizo, 412 00:16:31,849 --> 00:16:34,608 like, in texture, and I start to like, 413 00:16:34,685 --> 00:16:37,570 try to develop that idea that can hopefully get me 414 00:16:37,646 --> 00:16:39,664 the W against Shota. 415 00:16:39,741 --> 00:16:41,615 We have different firmnesses of our tofu. 416 00:16:41,692 --> 00:16:43,826 We have our medium firm and extra firm 417 00:16:43,837 --> 00:16:46,245 and we also have a soft that we don't press at all. 418 00:16:46,322 --> 00:16:49,582 I like to say that we make tofu 419 00:16:49,658 --> 00:16:51,917 like it's an art rather than a science. 420 00:16:51,994 --> 00:16:53,678 This is cool to see. 421 00:16:53,755 --> 00:16:57,006 Why don't we go check out our frying station? 422 00:16:57,017 --> 00:16:58,924 ♪♪♪ 423 00:16:59,001 --> 00:17:00,760 You won't find any fresher tofu. 424 00:17:00,836 --> 00:17:02,928 I love tofu. [laughs] 425 00:17:03,005 --> 00:17:05,523 I like tofu sautéed, tofu fried, tofu in soups, 426 00:17:05,600 --> 00:17:07,767 stuffed, and braised. 427 00:17:07,843 --> 00:17:09,769 I like tofu scrambled, in desserts. 428 00:17:09,845 --> 00:17:11,863 It's like Forrest Gump. [laughs] 429 00:17:11,939 --> 00:17:13,197 What firmness is this? 430 00:17:13,274 --> 00:17:14,657 - This is medium. - Medium. 431 00:17:16,536 --> 00:17:20,029 Fried tofu, medium firm, extra firm, soft. 432 00:17:20,040 --> 00:17:21,706 I don't deal with none of this stuff. 433 00:17:21,783 --> 00:17:23,875 I'll take five packages of the extra firm. 434 00:17:23,951 --> 00:17:26,035 Utilizing a product that I'm not familiar with at all 435 00:17:26,046 --> 00:17:27,211 is a little bit intimidating. 436 00:17:27,288 --> 00:17:30,590 ♪♪♪ 437 00:17:38,749 --> 00:17:40,716 - Here we go! - Game time, kids. 438 00:17:40,727 --> 00:17:42,301 We have two and a half hours 439 00:17:42,378 --> 00:17:44,887 to prep all three rounds for tomorrow's cook. 440 00:17:44,898 --> 00:17:47,732 This is so much work in a short amount of time, dude. 441 00:17:47,809 --> 00:17:49,183 Oh my God, this is heavy. 442 00:17:49,260 --> 00:17:51,060 Dude, it smells like that factory, man. 443 00:17:51,071 --> 00:17:53,687 Tomorrow we only have 30 minutes to prepare each dish, 444 00:17:53,764 --> 00:17:55,740 which means all the dishes have to be 445 00:17:55,817 --> 00:17:57,358 ready to go by the end of tonight. 446 00:17:57,434 --> 00:17:58,743 [gagging] 447 00:17:58,820 --> 00:18:00,161 [laughs] 448 00:18:01,748 --> 00:18:03,748 How insane is it that we have 449 00:18:03,825 --> 00:18:05,699 to make three dishes in two and a half hours? 450 00:18:05,776 --> 00:18:07,034 - It's stupid! - [laughs] 451 00:18:07,111 --> 00:18:08,994 Mm, something smells good there. 452 00:18:09,071 --> 00:18:11,038 I'm doing tamales with tofu instead of masa. 453 00:18:11,115 --> 00:18:12,873 I'm going Mexican, people! 454 00:18:12,950 --> 00:18:15,668 I'm filling the tamales with the okara 455 00:18:15,744 --> 00:18:18,262 and using it as a chorizo. 456 00:18:18,339 --> 00:18:19,922 Oh. [growls] 457 00:18:19,933 --> 00:18:22,258 Behind, hot, super hot! 458 00:18:22,268 --> 00:18:25,895 But Shota uses tofu like I use lime and chilli. 459 00:18:26,940 --> 00:18:29,348 All right, let's get ----ing going. 460 00:18:29,425 --> 00:18:32,268 ♪♪♪ 461 00:18:32,278 --> 00:18:33,769 Sexy! 462 00:18:33,780 --> 00:18:36,021 - What you making? - Pork braise for the tofu. 463 00:18:36,098 --> 00:18:38,732 I'll let it sit overnight tonight in that hot liquid. 464 00:18:38,809 --> 00:18:41,026 I'm putting a lot of effort into course one. 465 00:18:41,103 --> 00:18:43,904 Medium tofu is really good for braises, 466 00:18:43,981 --> 00:18:47,283 so I want to slowly braise that for at least two hours today. 467 00:18:47,293 --> 00:18:50,744 That's course one, the tofu salad. 468 00:18:50,821 --> 00:18:52,112 I was going to put it on top of the braise. 469 00:18:52,190 --> 00:18:53,956 - What do you think? - That's ----ing delicious. 470 00:18:53,967 --> 00:18:55,291 - Yeah? - Wow. 471 00:18:55,301 --> 00:18:56,959 You want to just do my course, please? 472 00:18:56,970 --> 00:18:59,086 - No. - [both laugh] 473 00:18:59,163 --> 00:19:02,807 ♪♪♪ 474 00:19:02,884 --> 00:19:04,758 - The flamethrower over here. - Yeah! 475 00:19:04,835 --> 00:19:06,051 Flamethrower. 476 00:19:06,128 --> 00:19:07,812 What have you decided on this first course? 477 00:19:07,889 --> 00:19:08,980 What are you going to beat me with? 478 00:19:09,056 --> 00:19:10,148 Brown stew tofu. 479 00:19:10,224 --> 00:19:12,433 Really rich West Indian flavors 480 00:19:12,509 --> 00:19:13,934 using short rib as a flavor base. 481 00:19:14,011 --> 00:19:15,820 - Amazing. - I love tofu. 482 00:19:15,897 --> 00:19:18,322 I've worked with tofu a lot. 483 00:19:18,399 --> 00:19:20,107 I worked at a modern Japanese restaurant. 484 00:19:20,184 --> 00:19:22,827 I worked for three years at Uchi, 485 00:19:22,904 --> 00:19:25,997 working myself from the prep team to sous chef. 486 00:19:26,073 --> 00:19:28,332 And after I was promoted, 487 00:19:28,409 --> 00:19:31,669 I moved to Austin to work at Uchiko, 488 00:19:31,746 --> 00:19:33,829 which is the sister restaurant of Uchi. 489 00:19:33,840 --> 00:19:34,997 Dawn, what are you making for round two? 490 00:19:35,008 --> 00:19:36,665 Nashville hot tofu. 491 00:19:36,676 --> 00:19:38,667 I have worked with tofu extensively 492 00:19:38,678 --> 00:19:40,836 and it sometimes gets a bad rap, 493 00:19:40,847 --> 00:19:43,297 so I want to create some interesting things with it. 494 00:19:43,374 --> 00:19:45,007 What's your third round going to be? 495 00:19:45,018 --> 00:19:47,185 Condensed tofu mousse with mango, 496 00:19:47,261 --> 00:19:49,178 but I'm hoping not to get that far. 497 00:19:49,189 --> 00:19:51,847 Yeah, exactly, dude. 498 00:19:51,858 --> 00:19:53,432 Getting a feel for my game plan. 499 00:19:53,509 --> 00:19:55,142 Working on multiple rounds right now. 500 00:19:55,219 --> 00:19:57,978 For the first course I'm doing marinated tofu 501 00:19:58,055 --> 00:20:00,189 that's glazed and then soy beans with that. 502 00:20:00,200 --> 00:20:03,150 - This is going to be my glaze. - Wow, that's sexy, dude. 503 00:20:03,227 --> 00:20:05,036 I'm definitely outside of my comfort zone. 504 00:20:05,112 --> 00:20:08,322 Dawn, I know she has more experience with tofu than I do. 505 00:20:08,399 --> 00:20:10,866 I'm making a pambazo out of the fried tofu. 506 00:20:10,877 --> 00:20:12,326 So I'm going to split my efforts 507 00:20:12,403 --> 00:20:14,286 amongst all three rounds to play it safe. 508 00:20:14,363 --> 00:20:16,288 So for dessert I'm doing a chocolate creameux 509 00:20:16,365 --> 00:20:17,831 with soft tofu. 510 00:20:17,908 --> 00:20:20,501 Tomorrow, if I have to go to the dessert round, 511 00:20:20,577 --> 00:20:21,961 I want to be ready. 512 00:20:22,037 --> 00:20:23,304 Oh, yeah. 513 00:20:26,467 --> 00:20:28,175 One hour and 36, guys. 514 00:20:28,252 --> 00:20:29,343 Heard! 515 00:20:29,420 --> 00:20:31,136 How do you like working with tofu? 516 00:20:31,213 --> 00:20:34,181 I mean it's been years since I worked with tofu, so we'll see. 517 00:20:34,258 --> 00:20:35,891 I'm trying to put as many marbles 518 00:20:35,902 --> 00:20:38,352 as I can into my first dish. 519 00:20:38,429 --> 00:20:41,021 So for the extra firm tofu, I'm going to treat it 520 00:20:41,098 --> 00:20:42,189 almost like a steak. 521 00:20:42,266 --> 00:20:43,732 I'm going to marinate it overnight 522 00:20:43,743 --> 00:20:45,076 then I'll hit it on the grill tomorrow. 523 00:20:45,152 --> 00:20:46,860 Jamie, how's it going over there? 524 00:20:46,937 --> 00:20:48,862 Not enough time. How are you? 525 00:20:48,939 --> 00:20:50,072 Great. 526 00:20:50,083 --> 00:20:51,490 48 minutes! 527 00:20:51,567 --> 00:20:53,158 Ah, sh--! 528 00:20:53,235 --> 00:20:54,326 Jamie, how do you feel about going against Byron? 529 00:20:54,403 --> 00:20:55,536 That's a tough competition. 530 00:20:55,612 --> 00:20:57,413 Everybody is tough at this point. 531 00:20:57,423 --> 00:20:58,998 I feel underestimated all the time. 532 00:20:59,074 --> 00:21:00,499 Maybe because I look like Hello Kitty. 533 00:21:00,576 --> 00:21:01,500 Tee-hee! 534 00:21:01,577 --> 00:21:04,220 Sometimes I am Tony the Tiger. 535 00:21:05,265 --> 00:21:07,098 - What's that for? - That's for my first course. 536 00:21:07,174 --> 00:21:08,882 a bánh xèo, a crepe. 537 00:21:08,959 --> 00:21:10,426 - Amazing. - I'm going to make 538 00:21:10,436 --> 00:21:12,845 a fermented chili paste sauce to sauté in it. 539 00:21:12,921 --> 00:21:13,938 That sounds incredible. 540 00:21:14,015 --> 00:21:15,189 Thank you. 541 00:21:17,468 --> 00:21:19,226 Hmm. 542 00:21:19,303 --> 00:21:20,444 I don't like it. 543 00:21:20,521 --> 00:21:23,230 The okara chorizo, it's gross. 544 00:21:23,307 --> 00:21:25,116 It was too grainy to me. 545 00:21:25,192 --> 00:21:26,450 Are you scratching tamales? 546 00:21:26,527 --> 00:21:27,952 No, I'm not scratching tamales. 547 00:21:28,029 --> 00:21:29,903 I'm changing the filling a little bit. 548 00:21:29,980 --> 00:21:33,291 80% medium tofu in a little bit of masa. 549 00:21:33,367 --> 00:21:35,126 I'm going to 86 the okara. 550 00:21:35,202 --> 00:21:37,286 My tamale is going to have potatoes and raisins. 551 00:21:37,297 --> 00:21:41,081 That's a very typical way to do them back home. 552 00:21:41,158 --> 00:21:44,135 Holy schnikes, this is quite a push. 553 00:21:44,211 --> 00:21:45,327 Let's go, let's go, 1:49! 554 00:21:45,329 --> 00:21:47,421 Make sure I'm not forgetting anything. 555 00:21:47,498 --> 00:21:50,474 I'm just hoping the tofu absorbs enough of the flavor 556 00:21:50,551 --> 00:21:53,260 to be really meaty and luscious tomorrow. 557 00:21:53,337 --> 00:21:54,503 Other way, other way, other way! 558 00:21:54,505 --> 00:21:56,388 If I make it to dessert, you all got it. 559 00:21:56,465 --> 00:21:57,982 Nothing really worked out. 560 00:22:04,348 --> 00:22:06,899 [Gabe laughs] 561 00:22:06,975 --> 00:22:09,902 ♪♪♪ 562 00:22:09,978 --> 00:22:16,450 ♪♪♪ 563 00:22:16,527 --> 00:22:22,331 ♪♪♪ 564 00:22:22,342 --> 00:22:25,009 We're down to the final six chefs. 565 00:22:27,347 --> 00:22:30,514 Every last little detail, it's all super critical. 566 00:22:32,543 --> 00:22:34,843 ♪♪♪ 567 00:22:34,854 --> 00:22:37,304 Whoever loses is going to be going home immediately. 568 00:22:37,381 --> 00:22:39,398 It's do or die in the cooking. 569 00:22:41,936 --> 00:22:43,852 ♪♪♪ 570 00:22:43,863 --> 00:22:48,107 [water babbling] 571 00:22:48,183 --> 00:22:51,443 ♪♪♪ 572 00:22:51,520 --> 00:22:55,164 Welcome, everyone, to the Portland Japanese garden. 573 00:22:56,233 --> 00:22:58,992 Yesterday, our chefs were placed into three brackets. 574 00:22:59,069 --> 00:23:03,455 Shota and Maria will be cooking with medium tofu, 575 00:23:03,532 --> 00:23:06,050 Gabe and Dawn cooking with firm tofu, 576 00:23:06,127 --> 00:23:10,045 and Jamie and Byron cooking with extra-firm tofu. 577 00:23:10,056 --> 00:23:12,464 And then the three that lost their battles will face off 578 00:23:12,541 --> 00:23:15,300 in a fried tofu round. 579 00:23:15,377 --> 00:23:17,177 The two remaining chefs who lost 580 00:23:17,254 --> 00:23:21,315 will face off in the final round: the dessert course. 581 00:23:22,384 --> 00:23:23,567 Hope you like tofu! 582 00:23:23,644 --> 00:23:26,019 [laughter] 583 00:23:26,096 --> 00:23:28,063 Maria and Shota. 584 00:23:28,074 --> 00:23:31,358 You guys are up first, with medium tofu, 585 00:23:31,435 --> 00:23:34,153 and your time...starts now. 586 00:23:34,229 --> 00:23:38,240 ♪♪♪ 587 00:23:38,251 --> 00:23:41,243 My life depends on a tofu tamale. 588 00:23:41,254 --> 00:23:43,662 My first thing is to start steaming the tamales. 589 00:23:43,739 --> 00:23:46,582 I put them on the fire and hope for the best. 590 00:23:46,592 --> 00:23:49,084 Medium tofu is a great blending agent. 591 00:23:49,095 --> 00:23:52,171 It adds viscosity and it adds, like, a creamy silkiness. 592 00:23:52,247 --> 00:23:54,006 It's probably the most versatile, 593 00:23:54,082 --> 00:23:55,382 but lacks the most identity. 594 00:23:55,459 --> 00:23:59,553 Warming up my tofu, making my sauce. 595 00:23:59,630 --> 00:24:00,938 I'm making tofu six different ways. 596 00:24:01,015 --> 00:24:03,607 The main tofu is very silky, 597 00:24:03,684 --> 00:24:05,601 the crunchy tofu is gonna add texture. 598 00:24:05,611 --> 00:24:07,945 This is my yuba I made yesterday. 599 00:24:08,022 --> 00:24:09,354 Tofu is the star of the show. 600 00:24:09,431 --> 00:24:12,950 Gabe and Dawn, it's time for the firm tofu round. 601 00:24:14,454 --> 00:24:16,287 A Texas head-to-head! 602 00:24:16,363 --> 00:24:19,123 I am just heating up my beans. I have a glaze reducing. 603 00:24:19,200 --> 00:24:21,408 I would love to see this with a bright, acidic sauce. 604 00:24:21,485 --> 00:24:23,535 There's some strong Mexican flavors in there, 605 00:24:23,612 --> 00:24:25,579 but also, some Asian influence. 606 00:24:25,656 --> 00:24:29,374 My tofu is looking delicious. Nice and marinated. 607 00:24:29,451 --> 00:24:32,419 Yeah? My braising liquid tastes amazing. 608 00:24:32,496 --> 00:24:33,295 Tryin' to scare me, chef? 609 00:24:33,306 --> 00:24:34,638 Oh? Yeah, yeah. 610 00:24:34,715 --> 00:24:36,140 [laughter] 611 00:24:36,217 --> 00:24:37,141 Well, you know, you were talking about 612 00:24:37,218 --> 00:24:38,309 how amazing your dish was. 613 00:24:38,385 --> 00:24:40,093 Hey Dawn! You're gettin' in his head! 614 00:24:40,170 --> 00:24:42,262 - I see what you're doing. - [laughter] 615 00:24:42,339 --> 00:24:43,972 You're livin' there rent free right now. 616 00:24:43,983 --> 00:24:46,767 - Yeah. - [chuckling] 617 00:24:46,843 --> 00:24:49,612 I am tryin' to get situated. 618 00:24:51,565 --> 00:24:54,325 Cryovacing the tofu in the braising liquid 619 00:24:54,401 --> 00:24:56,735 didn't work as well as I would've liked it to. 620 00:24:56,812 --> 00:24:58,537 Excited about it? 621 00:25:02,076 --> 00:25:03,334 All right, we've got about 12 minutes. 622 00:25:03,410 --> 00:25:05,503 Got you. I go to check the tamales. 623 00:25:07,531 --> 00:25:08,714 Nope. They're not done. 624 00:25:10,492 --> 00:25:12,009 Maria, how are your tamales? 625 00:25:12,086 --> 00:25:14,678 Uh, I'll let you know as soon as I find out. 626 00:25:14,755 --> 00:25:17,306 ♪♪♪ 627 00:25:24,190 --> 00:25:26,190 All right, we've got about 12 minutes. 628 00:25:26,267 --> 00:25:27,516 Nope. 629 00:25:27,527 --> 00:25:29,309 My tamales, they're not done. 630 00:25:29,386 --> 00:25:32,437 My heart sinks, but, I need to think on my toes. 631 00:25:32,514 --> 00:25:35,533 I see the wok. I'm just going to MacGyver. 632 00:25:35,609 --> 00:25:40,037 My intention is to cook it faster, so I cut it in half. 633 00:25:40,114 --> 00:25:44,283 Byron and Jamie, it's time for the extra firm tofu round. 634 00:25:44,359 --> 00:25:45,543 Your time starts now. 635 00:25:47,121 --> 00:25:48,495 Yikes! 636 00:25:48,572 --> 00:25:50,664 How do you like Japanese gardens, Jamie? 637 00:25:50,741 --> 00:25:52,332 I like Japanese gardens, they're so beautiful. 638 00:25:52,409 --> 00:25:56,461 - Yeah, it's uh, very Zen. - Very Zen. 639 00:25:56,538 --> 00:25:58,097 Total opposite of what we're doing right now. 640 00:25:59,892 --> 00:26:01,466 I've only cooked with tofu like, this one restaurant, 641 00:26:01,543 --> 00:26:03,060 like eight years ago, so, 642 00:26:03,137 --> 00:26:04,219 tryin' to get it on the plate. 643 00:26:04,230 --> 00:26:05,554 - How you lookin', chef? - Uhh... 644 00:26:05,565 --> 00:26:07,472 I want to keep it Vietnamese, 645 00:26:07,549 --> 00:26:10,142 - do a traditional bánh xèo. - Okay. 646 00:26:10,218 --> 00:26:12,570 Using extra firm tofu, I'm, like, sautéing it, 647 00:26:12,646 --> 00:26:15,072 just to get that flavor and I do like the flavor of tofu. 648 00:26:15,149 --> 00:26:17,241 I am amped up to win this match. 649 00:26:17,318 --> 00:26:19,651 But the judges' staring is kinda nerve wracking. 650 00:26:19,728 --> 00:26:21,236 ♪♪♪ 651 00:26:21,247 --> 00:26:22,246 I'm just gonna have fun. 652 00:26:22,323 --> 00:26:23,905 [goofy vocal exclamation] 653 00:26:23,916 --> 00:26:27,242 Maria and Shota. You have five minutes left. 654 00:26:27,253 --> 00:26:28,160 How's things goin' over there? 655 00:26:28,236 --> 00:26:29,911 Dude, the tofu came out so good. 656 00:26:29,922 --> 00:26:31,663 I'm good. Tastes delicious. 657 00:26:31,740 --> 00:26:32,831 [fire whooshing] 658 00:26:32,908 --> 00:26:34,258 Ooh. 659 00:26:34,335 --> 00:26:35,759 Crunchy garnishes. 660 00:26:35,836 --> 00:26:37,419 30 seconds left. 661 00:26:37,430 --> 00:26:39,880 ♪♪♪ 662 00:26:39,956 --> 00:26:42,424 Shota and Maria, your time is up. 663 00:26:42,435 --> 00:26:44,768 Please bring your dishes up. 664 00:26:44,845 --> 00:26:46,595 Thank you. 665 00:26:46,606 --> 00:26:49,181 I am very excited to taste both these dishes. 666 00:26:49,257 --> 00:26:51,266 Maria, please tell us what you made. 667 00:26:51,277 --> 00:26:53,435 I mean, when you say tofu, you don't think Mexican food, 668 00:26:53,446 --> 00:26:55,604 so I did a soy braised tamale. 669 00:26:55,615 --> 00:26:57,781 That is 80% medium tofu, 670 00:26:57,858 --> 00:26:59,617 and a little bit of masa just to bind it. 671 00:26:59,693 --> 00:27:01,452 So the tamales, you never served us tamales. 672 00:27:01,528 --> 00:27:02,611 This is just masa-- 673 00:27:02,622 --> 00:27:04,288 No, I just took it apart, 674 00:27:04,365 --> 00:27:06,782 because I didn't wanna give you too much. 675 00:27:06,792 --> 00:27:08,617 [chewing] Okay. 676 00:27:08,628 --> 00:27:10,410 Shota, what did you make? 677 00:27:10,487 --> 00:27:11,611 Soy braised tofu. 678 00:27:11,689 --> 00:27:13,622 I made some yuba out of the soy milk. 679 00:27:13,633 --> 00:27:15,633 On top, I did shira ae, which is like a tofu 680 00:27:15,709 --> 00:27:17,626 with a tiny bit of tahini paste, 681 00:27:17,637 --> 00:27:19,461 with tofu crumbles that I made in the oven. 682 00:27:19,472 --> 00:27:21,463 Did you put any acid in this dish? 683 00:27:21,474 --> 00:27:22,798 A little bit of vinegar, yes. 684 00:27:22,808 --> 00:27:25,476 Okay, judges, it's time to vote. 685 00:27:26,479 --> 00:27:28,637 Hold up your paddle with the color 686 00:27:28,648 --> 00:27:30,555 of the chef's apron that you prefer. 687 00:27:30,632 --> 00:27:34,226 ♪♪♪ 688 00:27:34,302 --> 00:27:36,478 - It's a tie? - [laughs] 689 00:27:36,489 --> 00:27:38,480 It's a tie! So that means 690 00:27:38,491 --> 00:27:40,565 all of us need to have a discussion. 691 00:27:40,642 --> 00:27:42,818 - Okay. -We'll be with you momentarily. 692 00:27:42,828 --> 00:27:44,986 It's a tie! Damn, Maria! 693 00:27:44,997 --> 00:27:46,613 - [chuckling] - Excuse me? 694 00:27:46,690 --> 00:27:47,948 Team Maria, over here. 695 00:27:48,024 --> 00:27:50,659 I personally think she took the ingredients, 696 00:27:50,670 --> 00:27:52,244 she applied them a few different ways. 697 00:27:52,320 --> 00:27:54,746 It was more creative of a dish. 698 00:27:54,823 --> 00:27:56,832 Maria's, I thought the masa was just mush. 699 00:27:56,842 --> 00:27:58,333 The tofu wasn't treated well at all. 700 00:27:58,344 --> 00:28:00,177 I thought Shota's was much more tofu-forward. 701 00:28:01,013 --> 00:28:02,921 While Shota used tofu six different ways, 702 00:28:02,998 --> 00:28:04,515 it all tasted the same. 703 00:28:04,591 --> 00:28:07,426 I saw like, nuance and real subtlety. 704 00:28:07,502 --> 00:28:09,344 Thought it was too sweet. 705 00:28:09,355 --> 00:28:13,640 ♪♪♪ 706 00:28:13,717 --> 00:28:15,976 Shota and Maria, we came to a decision. 707 00:28:16,052 --> 00:28:18,862 And the winner of the medium tofu round is... 708 00:28:18,939 --> 00:28:21,198 ♪♪♪ 709 00:28:21,275 --> 00:28:22,691 Shota. 710 00:28:22,702 --> 00:28:24,651 [applause] 711 00:28:24,728 --> 00:28:26,537 It was tied for 10 minutes, damn it! 712 00:28:28,040 --> 00:28:29,707 Nobody can take that away from me. 713 00:28:29,783 --> 00:28:31,783 Congratulations, Shota. 714 00:28:31,860 --> 00:28:34,703 Maria, that means you're still cookin' for us next round. 715 00:28:34,714 --> 00:28:36,839 - Oh, I'm so glad. - [laughter] 716 00:28:38,792 --> 00:28:40,375 Down to the wire! 717 00:28:40,386 --> 00:28:41,668 Gettin' there, gettin' there. 718 00:28:41,745 --> 00:28:44,045 Ah! 17 seconds, Gabe. 719 00:28:44,056 --> 00:28:45,547 Yes, chef! 720 00:28:45,558 --> 00:28:47,391 ♪♪♪ 721 00:28:47,468 --> 00:28:48,559 Exactly enough. 722 00:28:48,635 --> 00:28:50,552 Time's up! 723 00:28:50,563 --> 00:28:52,679 ♪♪♪ 724 00:28:52,756 --> 00:28:54,639 Let's go, Texas. 725 00:28:54,716 --> 00:28:56,892 ♪♪♪ 726 00:28:56,902 --> 00:28:58,560 Okay. 727 00:28:58,571 --> 00:28:59,978 This looks beautiful. 728 00:29:00,055 --> 00:29:01,354 Gabe, tell us what you made. 729 00:29:01,431 --> 00:29:04,399 I did a marinated and braised tofu 730 00:29:04,410 --> 00:29:06,910 with braised cabbage and soy beans. 731 00:29:06,987 --> 00:29:08,403 Gabe, what's the base for your sauce? 732 00:29:08,414 --> 00:29:10,822 Chicken and pork jus with miso. 733 00:29:10,899 --> 00:29:12,741 There's some black beans, Mexican chilis in the miso. 734 00:29:12,752 --> 00:29:13,917 Dawn. 735 00:29:13,994 --> 00:29:16,912 I made a West Indian-style braised tofu 736 00:29:16,922 --> 00:29:18,663 with charred vegetables. 737 00:29:18,740 --> 00:29:20,749 Did you do anything to the tofu itself? 738 00:29:20,760 --> 00:29:24,503 I cryovaced it in the cooking jus, 739 00:29:24,579 --> 00:29:25,837 and then I braised it today. 740 00:29:25,914 --> 00:29:27,931 - They're both really good. - Yeah. 741 00:29:28,008 --> 00:29:30,434 It's time to vote. 742 00:29:30,511 --> 00:29:33,553 Blue for Dawn and orange for Gabe. 743 00:29:33,630 --> 00:29:36,774 ♪♪♪ 744 00:29:36,850 --> 00:29:38,442 It's another tie! 745 00:29:38,519 --> 00:29:40,894 - [laughter] - Really? 746 00:29:40,971 --> 00:29:44,689 Please step to the side. We'll be back. 747 00:29:44,766 --> 00:29:45,941 We have to discuss. 748 00:29:45,951 --> 00:29:48,735 - What the [bleep]? - That's crazy. 749 00:29:48,812 --> 00:29:50,070 [laughs] 750 00:29:50,146 --> 00:29:52,030 Gabe's dish was really bright. 751 00:29:52,107 --> 00:29:54,366 So much more complexity to his sauce. 752 00:29:54,442 --> 00:29:55,742 I also just think the tofu 753 00:29:55,819 --> 00:29:57,619 was much more pleasurable to eat. 754 00:29:57,630 --> 00:29:59,079 It was a little more silky. 755 00:29:59,155 --> 00:30:00,747 But he didn't braise it. 756 00:30:00,824 --> 00:30:02,800 He dropped it in the sauce, he brought it up, 757 00:30:02,876 --> 00:30:04,584 and then basically marinated it. 758 00:30:04,661 --> 00:30:07,754 If I had to order a dish again, I would actually order Dawn's. 759 00:30:07,831 --> 00:30:11,383 But, it was a tofu challenge. 760 00:30:11,459 --> 00:30:12,759 I loved the brown stew aspect. 761 00:30:12,836 --> 00:30:13,927 I also said that earlier, I was like, 762 00:30:14,004 --> 00:30:15,971 "I would do brown stew tofu." 763 00:30:15,981 --> 00:30:17,815 Tofu to tofu, which do you prefer? 764 00:30:17,891 --> 00:30:22,602 ♪♪♪ 765 00:30:22,679 --> 00:30:24,822 Again, another really, really, close round, 766 00:30:24,898 --> 00:30:28,483 but we did finally come to an agreement. 767 00:30:28,494 --> 00:30:31,662 The winner of the firm tofu round is... 768 00:30:31,738 --> 00:30:32,996 ♪♪♪ 769 00:30:33,073 --> 00:30:34,498 Gabe. 770 00:30:34,575 --> 00:30:36,992 [applause] 771 00:30:37,002 --> 00:30:39,077 You got it. 772 00:30:39,154 --> 00:30:41,004 Congratulations, Gabe. 773 00:30:41,081 --> 00:30:43,081 Dawn, that means we get to eat your food again. 774 00:30:43,158 --> 00:30:45,667 Excellent. 775 00:30:45,678 --> 00:30:48,512 I'm not a fan of the extra-hard firm tofu. 776 00:30:48,589 --> 00:30:49,921 It's, like, dense and chewy. 777 00:30:49,998 --> 00:30:51,506 No, no. You have to sear it hard. 778 00:30:51,517 --> 00:30:54,009 Yours looks cute. And good. 779 00:30:54,019 --> 00:30:56,803 Jamie's dish is so vibrant. 780 00:30:56,880 --> 00:30:58,021 Three minutes. 781 00:30:58,098 --> 00:31:00,682 She only has one tofu component, 782 00:31:00,693 --> 00:31:04,811 whereas I am using tofu in three different ways. 783 00:31:04,888 --> 00:31:07,698 But, now I'm beginning to question my strategy. 784 00:31:07,774 --> 00:31:09,482 We've got 20 seconds. 785 00:31:09,559 --> 00:31:10,868 - Breathe deep, Jamie. - Okay. 786 00:31:10,944 --> 00:31:13,028 Come on, come on! 787 00:31:13,038 --> 00:31:14,821 Three, two, one. 788 00:31:14,898 --> 00:31:18,491 Time's up! Hands up, utensils down, everybody. 789 00:31:18,568 --> 00:31:20,160 [applause] 790 00:31:20,236 --> 00:31:21,837 I think mine looked like a baby. 791 00:31:24,908 --> 00:31:26,875 Thank you. Mm! 792 00:31:26,886 --> 00:31:28,543 We're gettin' some color, that's exciting. 793 00:31:28,554 --> 00:31:30,045 Byron, tell us what you made. 794 00:31:30,055 --> 00:31:32,505 We have a pan seared, extra firm tofu 795 00:31:32,582 --> 00:31:36,217 served over a salad with daikon radish, 796 00:31:36,228 --> 00:31:38,219 and then a soy vinaigrette. 797 00:31:38,230 --> 00:31:40,055 And there's tofu in the vinaigrette, it looks like. 798 00:31:40,065 --> 00:31:41,723 Yes, there's tofu in the vinaigrette. 799 00:31:41,734 --> 00:31:43,016 - Hi, Jamie. - Hi. 800 00:31:43,093 --> 00:31:45,226 So extra firm tofu, I love sautéing it, 801 00:31:45,237 --> 00:31:48,563 so I made bánh xèo with sautéed tofu and fresh herbs. 802 00:31:48,574 --> 00:31:51,900 Jamie, is there tofu anywhere else, except inside of the... 803 00:31:51,911 --> 00:31:53,744 It's in the crepe. Instead of using water, 804 00:31:53,820 --> 00:31:55,412 I used a soy milk. 805 00:31:56,657 --> 00:31:58,073 At least. At least. 806 00:31:58,083 --> 00:31:59,658 Both really good. 807 00:31:59,734 --> 00:32:01,868 All of the dishes have been magnificent. 808 00:32:01,945 --> 00:32:03,745 - They've been all very tasty. - Really delicious. 809 00:32:03,756 --> 00:32:05,580 I wish you cooked with tofu more, you guys. 810 00:32:05,591 --> 00:32:07,040 [chuckling] Thank you. 811 00:32:07,117 --> 00:32:08,249 Judges, it's time to vote. 812 00:32:08,260 --> 00:32:11,836 Brown for Jamie and red for Byron. 813 00:32:11,913 --> 00:32:14,097 Please put your paddles up. 814 00:32:16,843 --> 00:32:18,927 - Jamie! - Is that me? Oh, crap! 815 00:32:18,938 --> 00:32:20,103 [laughs] 816 00:32:20,180 --> 00:32:21,930 Almost across the board. 817 00:32:21,941 --> 00:32:24,933 - One hold out. - No, I voted for--I voted. 818 00:32:24,944 --> 00:32:27,102 - Good job. - Congratulations. 819 00:32:27,112 --> 00:32:30,113 Jamie pretty much blows it out of the park. 820 00:32:30,190 --> 00:32:31,856 It's a little bit frustrating, for sure. 821 00:32:31,933 --> 00:32:35,610 So, the next match is set. Maria, Dawn, Byron. 822 00:32:35,621 --> 00:32:37,946 Your time for the fried tofu round... 823 00:32:37,957 --> 00:32:40,073 ♪♪♪ 824 00:32:40,150 --> 00:32:41,208 ...starts now. 825 00:32:46,798 --> 00:32:49,132 Your time for the fried tofu round... 826 00:32:49,209 --> 00:32:50,968 starts now. Good luck. 827 00:32:51,044 --> 00:32:53,545 ♪♪♪ 828 00:32:53,621 --> 00:32:54,713 - Maria, what you makin'? - Tacos. 829 00:32:54,789 --> 00:32:56,139 - With tofu? - No, I'm not. 830 00:32:56,216 --> 00:32:58,216 - Oh. - You really makin' tacos? 831 00:32:58,293 --> 00:32:59,759 - No, I'm not! - Oh. 832 00:32:59,836 --> 00:33:01,645 I'm not that predictable, I hope. 833 00:33:01,722 --> 00:33:03,313 I fried it yesterday and let it marinate. 834 00:33:03,390 --> 00:33:06,149 So I took, like a route on an Asian mole. 835 00:33:06,226 --> 00:33:08,059 I'm here to cook, 836 00:33:08,136 --> 00:33:10,270 and show that Mexican food is delicious. 837 00:33:10,346 --> 00:33:11,822 ♪♪♪ 838 00:33:11,898 --> 00:33:13,273 Go, Maria! 839 00:33:13,349 --> 00:33:15,826 - Never gonna eat tofu again. - [snorting laugh] 840 00:33:15,902 --> 00:33:17,986 ♪♪♪ 841 00:33:17,997 --> 00:33:20,572 You know, I actually really love fried tofu. 842 00:33:20,648 --> 00:33:22,657 Yeah, there's so many different possibilities 843 00:33:22,668 --> 00:33:24,334 in which the chefs can play with it. 844 00:33:24,411 --> 00:33:25,952 Dawn, how you doin'? 845 00:33:26,029 --> 00:33:28,171 I am making a Nashville hot tofu, 846 00:33:28,248 --> 00:33:30,173 and a soy buttermilk ranch. 847 00:33:30,250 --> 00:33:33,585 Nashville hot tofu is a play on hot chicken. 848 00:33:33,661 --> 00:33:35,345 This is my very first time making it, 849 00:33:35,422 --> 00:33:39,257 but I think it's a great way to showcase my style with tofu. 850 00:33:39,334 --> 00:33:41,843 What were you gonna fry, Byron? Back there. 851 00:33:41,854 --> 00:33:43,178 Uh, I was gonna fry some tofu. 852 00:33:43,188 --> 00:33:45,689 - Oh, what we're doing? - Yeah! [laughs] 853 00:33:45,766 --> 00:33:47,190 I just have to brush off of the blow out 854 00:33:47,267 --> 00:33:49,693 that I just came out of. Very hot, very hot, very hot. 855 00:33:49,770 --> 00:33:51,102 What are you workin' on, chef? 856 00:33:51,179 --> 00:33:53,864 I'm just heating up my smoked fried tofu puree. 857 00:33:53,940 --> 00:33:55,699 About to get my shrimp going. 858 00:33:55,776 --> 00:33:58,651 The inspiration behind this dish is barbeque. 859 00:33:58,728 --> 00:34:01,362 When I think about fried, I think about bar food. 860 00:34:01,373 --> 00:34:03,707 - Sick! - Go chef, get it! 861 00:34:03,784 --> 00:34:06,201 - Another day at the office. - Ten minutes, ten minutes. 862 00:34:06,211 --> 00:34:08,712 - That looks good, Dawn! - Save me a bite! 863 00:34:08,789 --> 00:34:10,830 Thank you! Ooh! 864 00:34:10,907 --> 00:34:13,884 I think maybe the dish needs a little bit more color. 865 00:34:13,960 --> 00:34:16,261 I decide to throw some radishes on it. 866 00:34:17,747 --> 00:34:20,057 Ah! Medic. Mother----er. 867 00:34:20,133 --> 00:34:23,802 - What's going on? - Medic, please. 868 00:34:23,878 --> 00:34:27,064 Working on the last minute edit, I cut myself. 869 00:34:29,092 --> 00:34:30,734 - Oh, my God. - What? 870 00:34:30,811 --> 00:34:32,310 I bled in my pickles. 871 00:34:32,387 --> 00:34:33,904 When I looked down, 872 00:34:33,980 --> 00:34:37,398 I noticed that the blood was pouring into the pickles 873 00:34:37,409 --> 00:34:38,817 that I'd just picked up, 874 00:34:38,893 --> 00:34:42,028 and also into some of the plates that I'd already plated. 875 00:34:42,105 --> 00:34:43,696 Final minute, let's go, Dawn! 876 00:34:43,773 --> 00:34:45,156 Last touch, chef. What do you need? 877 00:34:45,233 --> 00:34:47,075 - What do you need? - I need two plates. 878 00:34:47,086 --> 00:34:48,251 Oh, no. 879 00:34:48,328 --> 00:34:49,661 - Two extra plates? - Yeah. 880 00:34:49,737 --> 00:34:51,204 Clear that, clear that, clear that. 881 00:34:51,281 --> 00:34:52,756 That's nice they're helping. 882 00:34:52,833 --> 00:34:54,091 - What else? - Cilantro. 883 00:34:54,167 --> 00:34:56,042 Three, two... 884 00:34:56,119 --> 00:34:57,710 - You got it, girl. - You got this! 885 00:34:57,787 --> 00:35:00,421 - One. - Time's up. 886 00:35:00,432 --> 00:35:02,257 - Hands up, guys, everybody. - What is it, Dawn? 887 00:35:02,267 --> 00:35:04,926 - I missed one. - Oh, no. 888 00:35:04,937 --> 00:35:07,979 I can't believe that this dish is playing out this way. 889 00:35:12,352 --> 00:35:14,653 This looks good, whatever this is. 890 00:35:17,098 --> 00:35:18,782 Maria, please tell us what you made. 891 00:35:18,859 --> 00:35:20,784 I made a fried tofu steak 892 00:35:20,861 --> 00:35:22,953 marinated in an Asian mole, 893 00:35:23,029 --> 00:35:25,196 and the crumble is fried soybeans. 894 00:35:25,273 --> 00:35:26,739 This is delicious. 895 00:35:26,816 --> 00:35:28,908 It's very new, all these flavors together, 896 00:35:28,985 --> 00:35:30,076 but it tastes really, really good. 897 00:35:30,153 --> 00:35:31,461 Thank you. Thank you. 898 00:35:31,538 --> 00:35:33,296 Dawn, please tell us what you made. 899 00:35:33,373 --> 00:35:36,916 I made a version or play of Nashville hot tofu 900 00:35:36,993 --> 00:35:40,086 with pickles, and a soy and buttermilk ranch. 901 00:35:40,163 --> 00:35:42,422 By the way, I want to commend your teammates, 902 00:35:42,498 --> 00:35:44,975 or your competitors for jumping in. 903 00:35:45,051 --> 00:35:46,301 That was beautiful to see. 904 00:35:46,311 --> 00:35:47,811 - Very nice. - Thank you. 905 00:35:47,888 --> 00:35:49,980 - That was damn good chicken. - Thank you. 906 00:35:50,056 --> 00:35:51,815 - Or tofu. - [laughter] 907 00:35:51,892 --> 00:35:53,391 Could've fooled me. 908 00:35:53,468 --> 00:35:54,934 Byron, please tell us what you made. 909 00:35:55,011 --> 00:35:56,811 Fried tofu, marinated, 910 00:35:56,822 --> 00:35:57,988 tossed in a guajillo marinade, 911 00:35:58,064 --> 00:35:59,990 along with shrimp hit up in a wok. 912 00:36:00,066 --> 00:36:02,483 And then I have a smoked fried tofu puree 913 00:36:02,494 --> 00:36:04,944 with crispy prosciutto, and then the tofu skins, 914 00:36:05,021 --> 00:36:07,330 fried 'em yesterday to get 'em really, really crispy. 915 00:36:07,407 --> 00:36:10,158 And have you ever fried tofu skin before? 916 00:36:10,169 --> 00:36:11,835 No. That was, until yesterday. 917 00:36:11,912 --> 00:36:13,995 So judges, unfortunately, 918 00:36:14,006 --> 00:36:17,832 Dawn did not get ten plates plated. 919 00:36:17,843 --> 00:36:21,011 So, she is ineligible to win this. 920 00:36:21,087 --> 00:36:23,171 So, she will definitely be cooking again 921 00:36:23,182 --> 00:36:24,756 in the final dessert round. 922 00:36:24,832 --> 00:36:27,350 Can I just put up the blue in protest? 923 00:36:27,427 --> 00:36:33,306 No. So the vote is between Maria and Byron. 924 00:36:33,383 --> 00:36:36,067 So judges, please raise your paddles. 925 00:36:39,272 --> 00:36:41,814 - It's yellow. - Maria, congratulations. 926 00:36:41,891 --> 00:36:43,358 You're safe from elimination. 927 00:36:43,368 --> 00:36:46,203 I'm safe to cook another day. 928 00:36:46,279 --> 00:36:49,364 So, I go to the happy side, and enjoy some sake. 929 00:36:49,374 --> 00:36:52,042 - Cheers. - Dawn and Byron, 930 00:36:52,118 --> 00:36:54,202 you both have just one more chance 931 00:36:54,213 --> 00:36:55,545 to stay in this competition. 932 00:36:55,622 --> 00:36:59,207 - Are you guys both ready? - Yes. 933 00:36:59,218 --> 00:37:01,885 You have 30 minutes to make the soft tofu 934 00:37:01,962 --> 00:37:03,378 into a dessert. 935 00:37:03,388 --> 00:37:05,338 Your time starts now. 936 00:37:05,415 --> 00:37:09,884 ♪♪♪ 937 00:37:09,895 --> 00:37:10,894 Dawn, are you good? 938 00:37:10,971 --> 00:37:12,062 [unsure vocalization] 939 00:37:12,138 --> 00:37:13,063 [Byron chuckling] 940 00:37:13,139 --> 00:37:14,138 Yeah, I'm all right. 941 00:37:14,215 --> 00:37:15,390 Could be better, though. 942 00:37:15,400 --> 00:37:17,016 Byron, you got a game plan? 943 00:37:17,093 --> 00:37:19,060 Yeah. Yesterday made, like, a custard, 944 00:37:19,071 --> 00:37:21,521 but we're gonna see if we re-whip it, see how it set. 945 00:37:21,597 --> 00:37:25,400 I feel like I'm the least prepared for the third round. 946 00:37:25,410 --> 00:37:27,410 Obviously, it's not the place where I wanna be, 947 00:37:27,487 --> 00:37:30,571 but I thought that the custard was pretty much set. 948 00:37:30,582 --> 00:37:33,917 I'm just trying to add a little bit more soft tofu. 949 00:37:33,994 --> 00:37:35,994 Soft tofu, it's a real delicacy. 950 00:37:36,070 --> 00:37:37,161 - I love it. - It is. 951 00:37:37,238 --> 00:37:38,997 It just breaks in your mouth like custard. 952 00:37:39,073 --> 00:37:40,090 Oh my God, so good. 953 00:37:40,166 --> 00:37:41,591 You got it, guys. Let's go, let's go! 954 00:37:41,668 --> 00:37:44,585 Byron may kill it. Byron seems very calm. 955 00:37:44,596 --> 00:37:48,098 - Because he has a plan. - He has a plan, you can tell. 956 00:37:48,174 --> 00:37:49,257 What are you cuttin' there, Byron? 957 00:37:49,268 --> 00:37:51,017 - Dehydrated mangoes. - Nice. 958 00:37:55,423 --> 00:37:59,058 I didn't completely conceptualize this dish. 959 00:37:59,135 --> 00:38:01,111 I have components. 960 00:38:01,187 --> 00:38:03,521 So this is, like a sesame cookie that I'm crumbling. 961 00:38:03,598 --> 00:38:05,448 It's made out of okara. 962 00:38:05,525 --> 00:38:08,118 I have mangoes marinating in jasmine, 963 00:38:08,194 --> 00:38:09,953 and tofu pudding. 964 00:38:10,030 --> 00:38:11,571 Trying to figure it all out as I'm doing. 965 00:38:11,647 --> 00:38:13,123 She's improvising. 966 00:38:13,199 --> 00:38:14,532 How you looking, Chef Dawn? 967 00:38:14,609 --> 00:38:16,293 It's going to be what it is. 968 00:38:16,369 --> 00:38:19,296 ♪♪♪ 969 00:38:19,372 --> 00:38:22,248 These two desserts look very, very similar. 970 00:38:22,325 --> 00:38:24,134 The one thing that I feel that's gonna work 971 00:38:24,210 --> 00:38:27,879 to my advantage is the different layers of textures. 972 00:38:27,955 --> 00:38:30,882 You just never know. It's hard not to be nervous. 973 00:38:30,958 --> 00:38:32,050 One minute left. 974 00:38:32,126 --> 00:38:33,852 Let's go, guys. Let's go, let's go! 975 00:38:36,556 --> 00:38:38,306 This is my last chance, 976 00:38:38,317 --> 00:38:40,641 and I don't know that I'm gonna be successful. 977 00:38:40,652 --> 00:38:43,153 Three, two, one! 978 00:38:43,229 --> 00:38:44,937 Time's up. 979 00:38:45,014 --> 00:38:47,032 ♪♪♪ 980 00:38:51,570 --> 00:38:54,655 ♪♪♪ 981 00:38:54,666 --> 00:38:55,948 I can't wait to taste these. 982 00:38:56,025 --> 00:38:57,658 Sabayon egg, like, curdled? 983 00:38:57,669 --> 00:39:00,078 Okay, Dawn, tell us what you made. 984 00:39:00,154 --> 00:39:03,414 I made a mango tofu mousse with mango 985 00:39:03,491 --> 00:39:06,417 and also diced soft tofu. 986 00:39:06,494 --> 00:39:08,419 What's the crumble? 987 00:39:08,496 --> 00:39:10,630 The crumble is made out of sesame seeds and okara. 988 00:39:10,706 --> 00:39:13,424 Can I ask you, there's soft tofu on the bottom? 989 00:39:13,501 --> 00:39:15,018 - Yes. - And then you made 990 00:39:15,095 --> 00:39:17,261 a tofu foam on top-- aerated tofu on top? 991 00:39:17,338 --> 00:39:19,097 - Yes. Correct. - Okay. 992 00:39:19,173 --> 00:39:20,515 Byron, what's in your tofu? 993 00:39:20,525 --> 00:39:22,475 I have a honey and soft tofu mousse, 994 00:39:22,552 --> 00:39:25,362 and then finished off with a okara granola, 995 00:39:25,438 --> 00:39:27,605 with dried mango and coconut. 996 00:39:27,682 --> 00:39:29,482 It's like the same two dishes. 997 00:39:29,559 --> 00:39:31,150 - Yeah. - Very typical. 998 00:39:31,227 --> 00:39:34,195 - This is hard. - They're both yummy. 999 00:39:34,206 --> 00:39:35,363 We gotta go to the dojo. 1000 00:39:35,374 --> 00:39:36,364 - Yeah. - We have to. 1001 00:39:36,375 --> 00:39:38,041 We gotta talk about this. 1002 00:39:38,118 --> 00:39:40,201 We're gonna talk about it, don't worry. 1003 00:39:40,212 --> 00:39:43,621 Thank you both. We have a really difficult decision to make now. 1004 00:39:43,698 --> 00:39:48,376 ♪♪♪ 1005 00:39:48,387 --> 00:39:49,552 We deserve one of these. 1006 00:39:49,629 --> 00:39:55,633 [sighs and sniffling] 1007 00:39:55,710 --> 00:39:57,218 Cheers to all of you. 1008 00:39:57,229 --> 00:39:59,062 If I go home, it's been an honor 1009 00:39:59,139 --> 00:40:00,563 to work with all of you. 1010 00:40:00,640 --> 00:40:03,391 I wish you nothing but success, because this is really, 1011 00:40:03,402 --> 00:40:06,477 truly, an amazing experience for all of us, so... 1012 00:40:06,554 --> 00:40:09,021 And I couldn't be more grateful for your help, 1013 00:40:09,098 --> 00:40:10,481 second round, thank you so much. 1014 00:40:10,558 --> 00:40:12,033 - Salut, guys. - Salut. 1015 00:40:13,269 --> 00:40:15,319 Today's been pretty impressive. 1016 00:40:15,396 --> 00:40:17,196 It's so tough because both of these desserts 1017 00:40:17,273 --> 00:40:18,823 are nearly identical. 1018 00:40:18,900 --> 00:40:21,701 Dawn's, however, I really enjoyed her crumble 1019 00:40:21,777 --> 00:40:23,661 and her use of adding sesame. 1020 00:40:23,738 --> 00:40:25,663 She gave us two different tofus, 1021 00:40:25,740 --> 00:40:28,082 I thought they were both nice. I liked the two temperatures. 1022 00:40:28,093 --> 00:40:29,667 I thought that was a neat way to go. 1023 00:40:29,744 --> 00:40:33,254 I mean, thought Dawn's dish was a textural wonderland. 1024 00:40:33,265 --> 00:40:34,839 We've all worked with tofu before, 1025 00:40:34,916 --> 00:40:36,674 but it definitely pushed me out of my comfort zone. 1026 00:40:36,751 --> 00:40:39,602 I really had to think hard, and then afterwards, 1027 00:40:39,679 --> 00:40:42,054 I was like, "I hope they like it." 1028 00:40:42,131 --> 00:40:45,433 But overall, I think I would go back to Byron's dessert 1029 00:40:45,444 --> 00:40:47,268 before I would go back to Dawn's dessert. 1030 00:40:47,279 --> 00:40:49,353 Byron's dish was gorgeous. 1031 00:40:49,430 --> 00:40:52,690 It felt focused, he knew what he was making, 1032 00:40:52,767 --> 00:40:55,067 and he completed it exactly as intended. 1033 00:40:55,144 --> 00:40:58,121 There was a fullness and a roundness on my palate 1034 00:40:58,198 --> 00:41:01,124 that I was like, "Okay, it feels complete." 1035 00:41:01,201 --> 00:41:02,700 You guys, to me, have taught me so much. 1036 00:41:02,777 --> 00:41:04,785 Honestly, that gave me hope. 1037 00:41:04,796 --> 00:41:06,704 Just trying to find that identity, you know, 1038 00:41:06,781 --> 00:41:07,797 that I struggle with. 1039 00:41:07,874 --> 00:41:10,291 You guys are rock stars. 1040 00:41:10,302 --> 00:41:13,711 Byron nailed it on the texture of that mousse, 1041 00:41:13,788 --> 00:41:17,089 Dawn nailed it on the overall flavor profile of the dish. 1042 00:41:17,166 --> 00:41:20,301 - It's--it's really close. - Yeah. 1043 00:41:20,312 --> 00:41:22,595 So, I think we have our answer, then. Yes? 1044 00:41:22,672 --> 00:41:25,389 - Yeah. - Let's get them out here. 1045 00:41:25,466 --> 00:41:27,767 Let's go face the music, chef. 1046 00:41:27,843 --> 00:41:31,479 ♪♪♪ 1047 00:41:31,490 --> 00:41:37,151 ♪♪♪ 1048 00:41:37,162 --> 00:41:38,611 You know, chefs, some of these challenges, 1049 00:41:38,688 --> 00:41:40,446 test your skills, test your knowledge of food, 1050 00:41:40,523 --> 00:41:42,740 and this one kinda tests your endurance as well. 1051 00:41:42,817 --> 00:41:44,659 It's kinda rigorous, going through three cooks. 1052 00:41:44,669 --> 00:41:46,661 This challenge really put you to your test, 1053 00:41:46,671 --> 00:41:49,247 and dessert will be a bittersweet ending 1054 00:41:49,323 --> 00:41:50,581 for one of you. 1055 00:41:50,658 --> 00:41:55,678 ♪♪♪ 1056 00:41:55,755 --> 00:41:57,680 Byron, 1057 00:41:57,757 --> 00:41:59,298 please pack your knives and go. 1058 00:41:59,375 --> 00:42:00,633 Thank you. 1059 00:42:00,710 --> 00:42:02,519 I'll see you in Last Chance Kitchen. 1060 00:42:02,595 --> 00:42:05,346 Yeah, and um... I mean, to go out 1061 00:42:05,357 --> 00:42:07,515 before a panel like this, it's an honor. 1062 00:42:07,526 --> 00:42:09,433 To have somebody from Costa Rica, 1063 00:42:09,510 --> 00:42:12,144 to come here and have that opportunity, that to me, 1064 00:42:12,221 --> 00:42:13,688 I feel like a top chef with that. 1065 00:42:13,698 --> 00:42:15,523 Thank you very much, guys. 1066 00:42:15,534 --> 00:42:17,525 It's just the beginning. You'll have a long career. 1067 00:42:17,536 --> 00:42:18,859 - Just the beginning. - Just the beginning 1068 00:42:18,870 --> 00:42:20,361 Thank you, Dawn. 1069 00:42:20,372 --> 00:42:21,612 Thank you so much. 1070 00:42:21,689 --> 00:42:23,948 Obviously, taking it all was the end goal, 1071 00:42:24,025 --> 00:42:26,492 but I'm happy. My heart is full. 1072 00:42:26,569 --> 00:42:29,379 They're both crying. Who is? 1073 00:42:29,455 --> 00:42:30,621 Oh, no! 1074 00:42:30,698 --> 00:42:32,456 I pushed myself in many ways 1075 00:42:32,533 --> 00:42:34,551 that I've never pushed myself in my life. 1076 00:42:34,627 --> 00:42:38,388 [speaking Spanish] 1077 00:42:38,464 --> 00:42:40,723 And, I'm proud. I'm proud of everything. 1078 00:42:40,800 --> 00:42:42,850 [speaking Spanish] 1079 00:42:43,919 --> 00:42:49,473 ♪♪♪ 1080 00:42:49,550 --> 00:42:52,643 Tonight, the finals of Last Chance Kitchen. 1081 00:42:52,720 --> 00:42:53,903 The winner of this challenge 1082 00:42:53,980 --> 00:42:56,197 will advance to the next part of the finale. 1083 00:42:57,558 --> 00:42:58,983 Oh, my ----ing God. 1084 00:42:59,060 --> 00:43:01,986 Will one of these chefs return to the competition? 1085 00:43:02,063 --> 00:43:03,654 - [growls] - It's really fun 1086 00:43:03,731 --> 00:43:05,323 when you don't know what you're gonna cook. 1087 00:43:05,399 --> 00:43:06,490 That looks great, right? 1088 00:43:06,567 --> 00:43:07,500 - Delicious. - Yeah. 1089 00:43:08,903 --> 00:43:11,412 There's a lot at stake. I'm ready and I'm hungry 1090 00:43:11,423 --> 00:43:13,497 and I'm anxious to get back into the Top Chef competition. 1091 00:43:13,574 --> 00:43:15,416 [shouting] Let's go! 1092 00:43:15,427 --> 00:43:17,501 Find out now in this 2-part finale 1093 00:43:17,578 --> 00:43:20,338 on demand, or wherever you stream Top Chef. 1094 00:43:20,414 --> 00:43:21,806 Yeah, let's go! 1095 00:43:24,418 --> 00:43:26,218 Next time on Top Chef... 1096 00:43:26,295 --> 00:43:28,846 For this challenge, 1097 00:43:28,923 --> 00:43:31,733 we're doing it Top Chef: France style. 1098 00:43:32,968 --> 00:43:35,394 - Oh. - So I have called in 1099 00:43:35,471 --> 00:43:37,521 for some all-star reinforcement. 1100 00:43:37,598 --> 00:43:38,689 Brooke Williamson. 1101 00:43:38,766 --> 00:43:40,783 - Go Shota! - Let's go! 1102 00:43:40,860 --> 00:43:41,868 So ----ing weird. 1103 00:43:43,938 --> 00:43:44,862 I can't get out. 1104 00:43:44,939 --> 00:43:46,697 These are care packages, 1105 00:43:46,774 --> 00:43:48,708 personally curated by each of your families. 1106 00:43:50,319 --> 00:43:52,295 Try to make us cry, you can't do it! 1107 00:43:54,448 --> 00:43:55,790 - Hot, hot, hot! - Whoo! 1108 00:43:55,800 --> 00:43:57,583 That is definitely a ghost chili. 1109 00:43:57,660 --> 00:44:00,419 - Something burning? - Ah! 1110 00:44:00,496 --> 00:44:02,630 A few of us were missing one of the sauces. 1111 00:44:02,641 --> 00:44:04,882 At this point in the game, like, these details really matter. 1112 00:44:04,959 --> 00:44:06,976 Are you saying you want to quit?