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00:00:03,245 --> 00:00:06,913
This can be a difficult
process that can take years,
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00:00:06,990 --> 00:00:08,665
but we're giving
you just one night
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00:00:08,676 --> 00:00:11,501
to nail a perfect recipe.
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Be really
precise with these recipes
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00:00:13,205 --> 00:00:15,130
because we may put them
to a little test tomorrow.
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Morning, chefs.
For your recipe testers--
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[exclaiming happily]
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00:00:19,854 --> 00:00:21,520
It's kind of cool I got Kwame.
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00:00:21,597 --> 00:00:23,680
I'm here to test this out
like I'm a home cook.
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00:00:23,691 --> 00:00:26,767
It does not say "add oil to
the pan to sear pork belly,"
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00:00:26,843 --> 00:00:29,695
so I'm following
the instructions.
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Hopefully,
I set her up for success.
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Have you made
sorghum gnocchi before?
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I might not even
have food to serve.
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I think the gnocchi
itself is just dense.
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Melissa is
clearly a strong cook.
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This recipe failed her.
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How is
your recipe working out?
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Oh man, it's perfect.
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What do we
think of Gabe's dish?
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- It's delicious.
- It's really good.
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Who had our favorite dish
of the day?
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Gabe.
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What really struck me
the most about this dish
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was Melissa's
disappointment.
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Chris, please
pack your knives and go.
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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.
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At stake for the winners--
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a feature in
Food & Wine magazine,
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an appearance at the
Food & Wine Classic in Aspen,
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a quarter of a million dollars
furnished by San Pellegrino,
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and the title of Top Chef.
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♪♪♪
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♪♪♪
36
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- We made it to the final six.
- Yeah.
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They said it's going to
get harder every time so...
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I'm like,
"You're definitely doing it."
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Torture them!
With the first Quickfire
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I came in,
I was definitely a nervous chef,
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but I started
adapting and understanding,
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like, not to overthink yourself.
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She has not
an ounce of evil in her.
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[laughs] I do!
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I know that to be true.
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[Dawn, Jamie laugh]
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Dawn has been a really
good support system for me.
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Maria is too. I'm always
going to have my anxiety,
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but I now have
a little bit more tools
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00:02:01,789 --> 00:02:03,038
to know how to deal with it.
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♪♪♪
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Good morning.
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- Hey, chefs.
- Hello.
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Hi, everyone.
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Bet you didn't
think you'd see us here.
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Surprise!
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Yeah. [laughs]
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It's a first.
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I'm just hoping they get
to cook and we get to watch.
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I'm sure you're wondering
why we're all here, right?
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Yes.
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We just wanted to
spice things up a little bit.
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♪♪♪
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Our friends at
Chipotle have provided
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these 53 real ingredients
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that they use to make
their food fresh every day.
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Behind them, there's
the most beautiful selection
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of Mexican ingredients.
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I am like a kid
in a candy store.
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You get to use
these ingredients
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to make
something unique for us.
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Judges, please draw knives.
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I have been waiting
15 years to do this.
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Stand back, people!
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Gabe.
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All right.
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- And Jamie.
- Nice.
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Byron and Dawn.
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That leaves me with...
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Surprise, surprise!
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- Maria and Shota.
- Sesame mole.
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[Shota laughs]
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That means Gabe and Jamie,
you're cooking for Gail,
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00:03:20,684 --> 00:03:22,984
Byron and Dawn
are cooking for Tom,
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and Maria and Shota
will be cooking for me.
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We didn't forget about you,
Richard.
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I'm pretty hungry, too.
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Richard, you're going
to get to taste everything.
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We'll each select
a favorite from the two chefs
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who cooked for us
and Richard will decide
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who had the best dish
from our three favorites.
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Sh--! [laughs]
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I'm sure you're no
stranger to feeding diners
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who have
very different tastes.
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All right, so let's
have a little fun with this.
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Tom, what would you
like to see in your dish?
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I'm in the mood
for tangy and crunchy.
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Sounds delicious to me.
Gail?
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00:03:59,314 --> 00:04:02,074
- It has to be smoky and
charred.
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- Got it.
- I was thinking
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00:04:04,060 --> 00:04:07,079
I would like
something spicy and tart.
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I am screwed.
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I am completely
in Maria's forte.
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You have
30 minutes on the clock
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and access to
the 53 ingredients here
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and that's it.
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These ingredients
can be turned into
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an infinite number of things,
so have fun with it
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00:04:21,929 --> 00:04:23,712
and show us
what you can do.
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00:04:23,788 --> 00:04:26,047
The winner of this
challenge will receive
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00:04:26,124 --> 00:04:28,934
- $10,000...
- Geez!
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00:04:29,011 --> 00:04:32,104
...courtesy of
our partners at Chipotle.
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All right chefs, good luck,
because your time starts now.
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♪♪♪
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- Sh--!
- Excuse me.
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Sure.
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I'm taking all the ingredients
you're taking.
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- Okay, thank you.
- [Shota laughs]
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I'm very grateful
this is a Quickfire
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because Padma wants
something spicy and tart.
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Japanese cuisine
is very subtle,
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so I don't use
a lot of spices in general.
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I'm literally
using cooking techniques
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that I've watched
Maria do all season.
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I'm making a black bean tortilla
with a fried avocado taco.
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00:05:06,807 --> 00:05:11,310
If I put something tart and
spicy in every single bite...
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God, I got lime in my eye.
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...it will build
the flavors one by one,
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not spice, spice, spice...
bland.
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That sounds delicious.
Right up my alley.
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What was I doing? Oh yeah.
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Good luck to me.
[laughs]
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Twenty-four!
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Who are you
cooking for, Byron?
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I'm cooking for Tom.
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So definitely no
pressure there, huh?
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Tom wants
something tangy and crunchy.
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I'm making,
almost like a mojo marinade.
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That's what
my pork is going to go on.
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The acidic notes
of the mojo will pair well
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with crunchy garlic chips.
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- Sexy, dude.
- I'm competing with Dawn.
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♪♪♪
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She's a very strong chef.
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She has the warrior spirit.
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But I have
the pedigree to win
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at any level in
this competition.
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Twenty minutes!
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00:06:00,602 --> 00:06:02,811
I would pay a lot of people
with ten grand. Wouldn't you?
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00:06:02,887 --> 00:06:06,031
- Oh yeah, my dear.
- I'm making a seared chop
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with a pepper and corn,
kind of, fresh salsa.
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Something that's tangy,
I automatically go to lime.
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So I'm going to cryovac the pork
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with lime juice, chipotle,
onions, garlic, and olive oil.
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[panting]
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When I was
training to be an Olympian,
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my brother Leroy
would always tell me
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00:06:26,962 --> 00:06:28,294
that no one could beat me.
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00:06:28,371 --> 00:06:30,505
Leroy is
a two-time Olympian.
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I would not be the athlete
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that I was
if it was not for him.
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Ooh!
Hot pot!
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♪♪♪
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Where's my smoker?
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Gail wants
charred and smoky,
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so I knew I wanted to
char the corn for sure,
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with grilled skirt steak
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and tomatillo salsa,
Puebla style.
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When I was working at Aureole,
at Mandalay Bay,
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a lot of my team
were from Puebla
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and they char a lot of,
like, our sauces and stuff,
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and I just wanted to rep them.
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Maria, can you
taste this real fast?
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Perfect.
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♪♪♪
176
00:07:09,287 --> 00:07:10,253
What are you doing, Gabe?
177
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I'm smoking my sauce now.
178
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My plan is to just create
a very smoky charred salsa.
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I'm going to do a pork loin
marinated in bay leaf oil.
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00:07:19,681 --> 00:07:21,440
Jamie's got a fire
burning inside of her
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that she wants to prove,
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but I know how to
cook with these ingredients.
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Got a little bit
of a ways to go here.
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00:07:28,356 --> 00:07:29,606
Ten minutes, guys!
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♪♪♪
186
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Can you taste
the smokiness on this?
187
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- Yeah.
- Yeah.
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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.
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Every single time
Padma eats my food,
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I want to make
sure it tastes good.
195
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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.
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♪♪♪
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?