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Previously, on Top Chef...
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Maria, please pack
your knives and go.
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00:00:06,865 --> 00:00:08,999
I think she has more to give.
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No, no. Don't start, don't.
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00:00:10,919 --> 00:00:12,169
I think she should stay.
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00:00:12,179 --> 00:00:14,179
Jamie, are you saying
you want to quit?
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00:00:14,256 --> 00:00:16,515
No, I don't want to quit
but I would q-quit for her.
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Let me pack my knives
with grace, okay?
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I love you.
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She deserves a second chance.
I got one already.
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Except that you don't
make that decision.
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What is this salty discharge?
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[all laughing]
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Come this way, here. You have
to stop giving up your place,
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00:00:35,227 --> 00:00:37,152
because you deserve it,
just like I do,
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00:00:37,229 --> 00:00:39,580
just like Gabe does,
just like Shota does.
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Aw.
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Hi. Hi! I know it's been
an emotional evening.
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I want you guys to get
a lot of rest,
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because we have one more Quick
Fire in the Top Chef kitchen,
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and then we
are going to the coast.
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-Amazing!
-Yes!
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So, pack
And prepare to win.
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Thank you, Padma.
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[all cheering]
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I'm so happy!
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We are goin' places!
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Yeah, we are.
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About to see some things.
Let's go.
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Let's get out of here.
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Four chefs remain to compete in
the ultimate culinary showdown.
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At stake for the winner,
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00:01:22,732 --> 00:01:24,241
a feature in Food and Wine
Magazine,
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00:01:24,251 --> 00:01:27,586
an appearance at the
Food and Wine Classic in Aspen,
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00:01:27,663 --> 00:01:29,755
a quarter of a million dollars,
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00:01:29,832 --> 00:01:31,581
furnished by San Pellegrino,
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and the title of Top Chef.
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♪♪♪
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♪♪♪
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♪♪♪
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I can't believe it's only
four people left.
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Hang-out room is definitely
a much quieter place.
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I know, right?
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I had a big goal
of being top four.
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I think, when I first started,
I was focusing on the challenge
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00:02:01,864 --> 00:02:04,865
more than focusing on food
that I want to cook.
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Now, I'm just like,
I'm gonna do the stuff
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I learned in Japan and I'm gonna
give it everything I have.
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We're driving
to the Coast today.
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Ready to live my best
Goonies life.
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Yeah, right?
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[both chuckling]
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We're approaching
the finale and, you know,
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I'm incredibly homesick.
I miss my family.
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It's really tough,
but at the same time,
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I can become the first
Mexican-American Top Chef.
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That's motivational for me.
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♪♪♪
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♪♪♪
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Oregon trail!
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Mosey on up here!
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Like my new ride?
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-[all] Yeah!
-As you can see,
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we have our
Culinary Mayor of Portland,
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-Gregory Gourdet.
-Good to see you all.
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-So few of you left.
-I know.
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We are about to saddle up for
the final leg of this journey,
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to the title of Top Chef,
but we can't leave Portland
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without introducing you
to a culinary trailblazer
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right here in Portland.
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Please welcome award-winning
chef, Vitaly Paley.
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[all clapping]
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Hello, welcome.
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Thank you so much for having me.
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Chefs, Vitaly Paley is truly
a Portland pioneer.
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Before Portland was even
on the food map,
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Chef Vito was here,
creating a foundation,
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which is today,
the Portland culinary scene.
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He's a very important mentor
to me and I call him my uncle,
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so I'm very happy
he's with you today.
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Thank you, Gregory.
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Your time here on Top Chef has
been eventful, to say the least.
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Yes.
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You've bled, you've sweat.
How does that feel?
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I'm just amazed to be here
at this spot.
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In the first Quick Fire,
we were, us three as a team.
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Yeah, Quick Fire one team
right here.
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Who cooked the fish?
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-Well, we all did, actually.
-We all did.
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You all cooked
one piece of fish?
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[all] Yeah.
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Besides this guy, here.
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Yeah!
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[all laughing]
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And now,
I'm afraid it is time for us
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to say farewell
to the city of roses,
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but we had to do one Quick Fire
here before hitting the trail.
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♪♪♪
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In the mid-1800s
after economic depression,
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Settlers were seeking
a new beginning,
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but there was only one way
to travel
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from Missouri to Oregon,
the Oregon Trail.
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I'm sure you all
remember playing
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the Oregon Trail video game as
kids and dying from dysentery.
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[chuckling]
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But in actuality,
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the Oregon Trail
was quite a serious thing.
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It was a vicious journey
that took four to six months.
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-Dang.
-Without refrigeration,
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and only very few places
to get supplies,
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preparing food for the journey
was vital to their survival.
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For your Quick Fire challenge,
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we want you to create
a modern dish
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using only the ingredients
that the settlers
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would have had
on the Oregon Trail.
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Each person would have had
a stock pile of items
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such as flour, lard, coffee,
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molasses, dried fruit,
meats, and herbs.
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Chefs, the pantry will be
off-limits this challenge.
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We want to see
what you can come up with
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using these staples
from that historic journey.
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The winner of this Quick Fire
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will earn an advantage in the
next Elimination Challenge.
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You have 30 minutes to create
your modern Oregon Trail dishes.
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Giddy up, your time starts now.
Good luck!
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♪♪♪
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-Wow. That whole thing, eh?
-Oh, yeah.
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There were no things like
regular oil or fresh citrus.
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I have to be creative,
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imparting flavors in ways that I
wouldn't have even thought of.
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-Bring it on.
-This is a weird way to shop.
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Whiskey, just to have it.
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I am missing soy sauce,
sake, miso, mirin,
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Japanese ingredients in general.
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[laughing]
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I'm gonna do a parsnip puree
with boiled hazelnuts
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and salmon tossed in jerky salt.
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Oh, that's cool.
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I'm gonna blend the jerky
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00:05:54,212 --> 00:05:55,929
and cure my portion of salmon
in it,
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giving it kinda
that smoky, umami flavor.
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Did you get the whiskey to drink
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or are you going
to cook with it?
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I'mma cook with it
and then drink it.
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When I was growing up,
we had a walnut tree
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and I used to eat fresh walnuts.
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I was thinking about making
a play on Romesco,
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but with walnuts.
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-You need the salmon?
-Yeah.
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Here you go.
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I'mma do, like,
a walnut pepper sauce,
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grill the salmon,
and do a parsnip crisp.
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-Nice.
-Gonna get this going.
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20 minutes, guys.
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-No. You want some lard?
-I got some.
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Thinking of the 1800s,
campfire cooking comes to mind.
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Now, I love to go camping and
during the pandemic, you know,
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the kids and I camped
in the backyard a lot.
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I saw you pick up
that trout.
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Yeah, I'm gonna do
a little campfire trout
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with some root vegetables
roasted in lard.
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All season long, I've been in
the top dishes in Quick Fire,
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but haven't won.
So, I'm hoping
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to finally get one
under my belt.
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The lard smells delicious.
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Where can I go?
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I mean, just go in.
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People on the trail
really ate for survival.
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So, I'm making
a trail ride porridge
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because it's something
that's really hearty.
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I'm gonna experiment
with putting
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a fish flavor base
at the bottom of my porridge.
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00:07:07,076 --> 00:07:09,085
Dawn, what are you missing
from your ingredients?
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00:07:09,096 --> 00:07:10,503
Oh, real acid.
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Yeah! Yes! Yes!
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My dish really needs fresh acid,
and there isn't any,
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but there is citric acid.
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Dawn, did you get citric acid?
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Yeah, I did. Here.
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One wrong move with citric acid
and you can't turn back.
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00:07:24,969 --> 00:07:27,446
I put it down there so
I don't use it like it's salt.
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-Ten minutes left.
-Ten minutes, heard.
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[knife clanging]
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♪♪♪
185
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I wish I had lemons.
I love acid
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'cause it breaks up
the heaviness of anything.
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I realized there's cranberries.
They're sweet, but they're tart.
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So, I threw that into my sauce
to try to brighten it up.
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Ah, so hot. Can I get a little?
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00:07:49,470 --> 00:07:51,470
Yeah. Oh, sorry, I'm just
throwing sh-- in there.
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00:07:51,546 --> 00:07:53,388
You're good. I like it
when you throw things.
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Ow! Thank you, all, for shoving
my sh-- way to the back.
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That wasn't me, Chef,
I promise.
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Can't hold me down.
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Five minutes, guys.
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♪♪♪
197
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Coming through.
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00:08:09,472 --> 00:08:12,032
The salmon looks nice. As a
dish, I actually really like it.
199
00:08:13,685 --> 00:08:15,660
I don't really care
about the advantage.
200
00:08:15,737 --> 00:08:17,662
I care about blocking Gabe,
201
00:08:17,739 --> 00:08:20,990
so he doesn't get a win
in a Quick Fire.
202
00:08:21,001 --> 00:08:23,493
God, I'm such a [bleep].
203
00:08:23,504 --> 00:08:27,413
Three... two... one.
204
00:08:27,490 --> 00:08:30,509
Time's up!
Hands up, utensils down.
205
00:08:30,585 --> 00:08:32,052
[exhaling]
206
00:08:36,040 --> 00:08:37,090
♪♪♪
207
00:08:37,166 --> 00:08:38,591
Jamie, come on up.
208
00:08:38,668 --> 00:08:39,592
You got it, Jamie.
209
00:08:39,669 --> 00:08:41,678
I got this. My belly gots it.
210
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[all laughing]
211
00:08:43,214 --> 00:08:45,431
Thank you. This looks beautiful.
212
00:08:45,508 --> 00:08:48,193
I made a pan seared salmon
with a walnut pepper sauce.
213
00:08:48,270 --> 00:08:50,019
What's the acid
in your dish, Jamie?
214
00:08:50,030 --> 00:08:52,480
I put cranberries in there
and then I used lemon oil.
215
00:08:52,557 --> 00:08:54,366
What's the crispy stuff
on the top?
216
00:08:54,442 --> 00:08:56,276
That's parsnip.
217
00:08:56,352 --> 00:08:57,761
What did you make
for us, Shota?
218
00:08:57,763 --> 00:09:02,156
I did jerky cured salmon
with parsnip apricot puree.
219
00:09:02,233 --> 00:09:04,617
I'm curious
about jerky cured salmon.
220
00:09:04,694 --> 00:09:06,711
I got the beef jerky
and I grinded it up,
221
00:09:06,788 --> 00:09:08,329
and I just, kinda, cured it.
222
00:09:08,406 --> 00:09:10,039
Let it sit
for about ten minutes.
223
00:09:10,050 --> 00:09:13,459
I made a trail ride porridge
with fire roasted curry squash
224
00:09:13,536 --> 00:09:16,296
and a hazelnut and bacon relish.
225
00:09:16,372 --> 00:09:18,548
In the porridge,
I have dried herring.
226
00:09:18,559 --> 00:09:21,509
30 minutes is not a long
time to cook the squash.
227
00:09:21,586 --> 00:09:23,395
-How did you do it?
-Fire roasting.
228
00:09:23,471 --> 00:09:24,729
Shota helped me with that,
229
00:09:24,806 --> 00:09:27,348
he pushed my pan
all the way in the back.
230
00:09:27,425 --> 00:09:29,350
I didn't push it.
231
00:09:29,427 --> 00:09:31,311
I think she means that
in a good way, Shota.
232
00:09:31,387 --> 00:09:32,645
Oh, I got you, girl!
233
00:09:32,722 --> 00:09:33,655
[all chuckling]
234
00:09:34,891 --> 00:09:36,316
Wow.
235
00:09:36,392 --> 00:09:38,026
This dish is meant
for a hearty appetite.
236
00:09:38,102 --> 00:09:40,361
Go big or go home, right?
237
00:09:40,438 --> 00:09:42,238
This is a campfire trout
238
00:09:42,249 --> 00:09:44,240
with an Oregon trail
salsa macha.
239
00:09:44,251 --> 00:09:46,084
Since there's no cooking oil,
240
00:09:46,161 --> 00:09:47,827
I used the lard
as the base of the sauce.
241
00:09:47,904 --> 00:09:49,495
What is the acid in this dish?
242
00:09:49,572 --> 00:09:51,756
I took some of the lemon syrup
and cut it with citric acid.
243
00:09:51,833 --> 00:09:53,174
Thank you so much.
244
00:09:54,336 --> 00:09:56,044
I'm actually very impressed
what you guys
245
00:09:56,120 --> 00:09:57,754
have been able to accomplish
in a mere 30 minutes.
246
00:09:57,764 --> 00:09:59,422
Thank you, Chef.
247
00:09:59,433 --> 00:10:00,657
There were a couple
248
00:10:00,659 --> 00:10:03,092
that were less successful
than the others.
249
00:10:03,103 --> 00:10:05,845
Shota, the salmon
ate a little dry.
250
00:10:05,922 --> 00:10:09,057
I don't know if it had
something to do with the curing
251
00:10:09,133 --> 00:10:11,351
-in advance of cooking it.
-Understood.
252
00:10:11,427 --> 00:10:13,686
Dawn, that dish really could
have been more successful
253
00:10:13,763 --> 00:10:17,357
if you had used that herring as
a counterpoint to that porridge.
254
00:10:17,433 --> 00:10:21,069
I agree. Boiling the fish
with the porridge
255
00:10:21,145 --> 00:10:25,239
really made it too fishy.
We did love the other two.
256
00:10:25,316 --> 00:10:26,699
We thought your dishes
were creative,
257
00:10:26,776 --> 00:10:28,126
and most of all, modern.
258
00:10:28,203 --> 00:10:31,245
Gabe, I could easily see
setting up camp for the night,
259
00:10:31,322 --> 00:10:33,298
getting that trout nice
and crispy,
260
00:10:33,375 --> 00:10:35,300
with that beautiful,
green lard oil.
261
00:10:35,377 --> 00:10:38,544
That citric acid displayed
the modern technique,
262
00:10:38,621 --> 00:10:40,472
yet hidden under the tone
of the whole dish.
263
00:10:40,548 --> 00:10:41,547
Thank you, Chef.
264
00:10:41,624 --> 00:10:43,141
And Jamie.
265
00:10:43,218 --> 00:10:46,094
The salmon was cooked great.
The fried parsnips on top
266
00:10:46,170 --> 00:10:47,887
really added
that textural element.
267
00:10:47,964 --> 00:10:50,390
This is a modern take on what
you would find on the trail.
268
00:10:50,466 --> 00:10:53,151
There is bits of sweetness,
there is bits of acid,
269
00:10:53,228 --> 00:10:54,394
and altogether,
it worked really well.
270
00:10:54,470 --> 00:10:56,104
Thank you.
271
00:10:56,180 --> 00:10:57,563
Vitaly, as our guest judge,
272
00:10:57,640 --> 00:11:00,233
you have the honor of telling us
who won this Quick Fire.
273
00:11:00,309 --> 00:11:03,828
The chef who won the challenge
today showed the versatility
274
00:11:03,905 --> 00:11:06,155
of the ingredients
in a modern way,
275
00:11:06,166 --> 00:11:07,490
and that chef is...
276
00:11:07,501 --> 00:11:10,669
♪♪♪
277
00:11:10,745 --> 00:11:11,744
Jamie.
278
00:11:11,821 --> 00:11:12,837
Wow!
279
00:11:12,914 --> 00:11:14,580
[all clapping]
280
00:11:14,657 --> 00:11:16,416
[mimicking guns]
281
00:11:16,492 --> 00:11:19,252
[laughing]
282
00:11:19,328 --> 00:11:22,130
After the last challenge, I
needed that boost of confidence.
283
00:11:22,206 --> 00:11:24,257
Being in the top
of the Quick Fire
284
00:11:24,333 --> 00:11:25,925
is where I typically hang out.
285
00:11:26,002 --> 00:11:27,519
Damn it, Gabe.
286
00:11:27,595 --> 00:11:29,262
I just never win.
287
00:11:29,338 --> 00:11:31,764
Gregory and Vitaly,
thank you so much.
288
00:11:31,841 --> 00:11:33,433
-Thank you.
-Thank you, Chef.
289
00:11:33,509 --> 00:11:34,642
[clapping]
290
00:11:34,719 --> 00:11:36,611
-Thank you.
-See you on the coast.
291
00:11:37,680 --> 00:11:39,522
Please give a warm welcome
292
00:11:39,533 --> 00:11:41,691
to your guest judges
for this week,
293
00:11:41,702 --> 00:11:44,819
Mr. Dale Talde,
and Chef Ed Lee.
294
00:11:44,896 --> 00:11:46,446
[all applauding]
295
00:11:46,522 --> 00:11:47,613
Hey, guys.
296
00:11:47,690 --> 00:11:49,207
Final four, huh?
297
00:11:49,284 --> 00:11:50,450
All right, let's cut
to the cheese.
298
00:11:50,526 --> 00:11:51,451
I mean, chase.
299
00:11:51,527 --> 00:11:52,544
[giggling]
300
00:11:52,620 --> 00:11:53,786
Cheese.
301
00:11:53,863 --> 00:11:57,331
♪♪♪
302
00:11:57,408 --> 00:11:59,384
In case you haven't guessed it,
303
00:11:59,461 --> 00:12:01,669
today's elimination challenge
is all about...
304
00:12:01,746 --> 00:12:04,964
-Cheese.
-Cheese.
305
00:12:05,041 --> 00:12:07,216
There's someone
who has a message for you,
306
00:12:07,227 --> 00:12:09,802
who definitely knows their way
around cheese.
307
00:12:09,879 --> 00:12:11,387
Three star Michelin chef,
308
00:12:11,398 --> 00:12:16,735
and the recipient of 2016's
World's Best Restaurant,
309
00:12:16,811 --> 00:12:18,478
Massimo Bottura.
310
00:12:18,554 --> 00:12:20,313
[speaking in Italian]
311
00:12:20,389 --> 00:12:21,731
Oh!
312
00:12:21,742 --> 00:12:23,232
Oh man.
313
00:12:23,243 --> 00:12:24,567
Welcome to Kitchen Quarantine.
314
00:12:24,578 --> 00:12:27,412
Massimo is one of the chefs
I look up to,
315
00:12:27,489 --> 00:12:29,247
just the way he went
for his dreams
316
00:12:29,324 --> 00:12:31,991
and when people told him that
it's not the traditional way,
317
00:12:32,068 --> 00:12:33,993
he still kept on doing
what he wanted
318
00:12:34,070 --> 00:12:35,712
and just very creative.
319
00:13:11,607 --> 00:13:13,449
I actually read about this dish.
320
00:13:13,460 --> 00:13:16,410
I was inspired by the way he
used one ingredient in many ways
321
00:13:16,487 --> 00:13:18,746
and pushed the boundaries
of doing something creative,
322
00:13:18,823 --> 00:13:20,423
and that's what I wanted
for myself.
323
00:13:28,958 --> 00:13:31,050
[clapping]
324
00:13:31,127 --> 00:13:34,887
Chefs, in Emilia-Romagna,
Parmigiano-Reggiano is king,
325
00:13:34,964 --> 00:13:37,723
but here in Oregon,
it's all about the cheddar.
326
00:13:37,800 --> 00:13:39,892
Near the Oregon coast,
327
00:13:39,969 --> 00:13:46,399
Tillamook Creamery 160,000lb
of cheese per day.
328
00:13:46,475 --> 00:13:47,942
-Wow.
-Yes, they do.
329
00:13:48,019 --> 00:13:50,444
For your elimination challenge,
you get to go there
330
00:13:50,521 --> 00:13:54,574
and tour the Creamery
and get some amazing products,
331
00:13:54,650 --> 00:13:56,659
which you'll then use
to put your twist
332
00:13:56,670 --> 00:14:02,590
on Massimo's acclaimed dish,
featuring cheddar five ways.
333
00:14:03,701 --> 00:14:06,919
Melt it, fry it,
bake it, foam it,
334
00:14:06,996 --> 00:14:09,514
I'm really curious
to see what you guys do.
335
00:14:09,591 --> 00:14:10,923
Think about, also, the flavors
336
00:14:11,000 --> 00:14:12,684
that are going to accompany
the cheese as well.
337
00:14:12,760 --> 00:14:14,677
This has to be
a fully formed dish.
338
00:14:14,688 --> 00:14:16,971
It's not just five techniques
of cheese.
339
00:14:17,048 --> 00:14:19,765
It's the last four.
You have to wow us.
340
00:14:19,842 --> 00:14:22,518
Tomorrow, you'll have
three hours
341
00:14:22,529 --> 00:14:24,604
to prep and cook
at Tillamook Creamery.
342
00:14:24,680 --> 00:14:27,982
There, you'll be serving
the all-star judging panel,
343
00:14:28,059 --> 00:14:31,703
as well as Tillamook's
executive chef, Josh Archibald.
344
00:14:31,779 --> 00:14:34,372
Jamie, as the winner
of the Quick Fire challenge,
345
00:14:34,449 --> 00:14:36,782
you'll have an extra
30 minutes to cook.
346
00:14:36,859 --> 00:14:38,451
Thank you.
347
00:14:38,527 --> 00:14:40,328
Good luck, chefs,
I'll see you tomorrow.
348
00:14:40,404 --> 00:14:42,038
-Thank you.
-Good luck, chefs.
349
00:14:42,048 --> 00:14:43,381
Ready, chef?
350
00:14:43,458 --> 00:14:44,624
Let's go to the coast!
351
00:14:44,700 --> 00:14:46,375
[whistling]
352
00:14:46,386 --> 00:14:48,794
A full-body
massage going.
353
00:14:48,871 --> 00:14:50,796
-Ah, so nice.
-It's pretty nice.
354
00:14:50,873 --> 00:14:52,557
Great for a long drive.
355
00:14:52,634 --> 00:14:56,477
♪♪♪
356
00:14:58,973 --> 00:15:01,807
I was like, "Ah, crap, what are
we going to do with cheese?"
357
00:15:01,884 --> 00:15:03,726
Five types on a plate,
358
00:15:03,737 --> 00:15:05,895
do I know how to do
that many things with cheese?
359
00:15:05,906 --> 00:15:08,147
-I eat cheese.
-I eat cheese a lot.
360
00:15:08,224 --> 00:15:09,741
[both giggling]
361
00:15:09,817 --> 00:15:11,910
We made it to the coast, guys.
362
00:15:11,986 --> 00:15:17,823
♪♪♪
363
00:15:17,900 --> 00:15:20,084
Ah, there's a person
in the lobby.
364
00:15:20,161 --> 00:15:22,703
Welcome to Tillamook Cheese.
My name's Liam,
365
00:15:22,780 --> 00:15:24,580
I'm a cheesemaker here
at Tillamook,
366
00:15:24,591 --> 00:15:26,582
and we'll be taking you through
our cheesemaking process.
367
00:15:26,593 --> 00:15:27,875
-Cool!
-Very excited, thank you!
368
00:15:27,952 --> 00:15:29,502
Come on.
369
00:15:29,578 --> 00:15:31,379
Look at my shoes.
370
00:15:31,455 --> 00:15:32,764
All right. Let's go.
371
00:15:32,840 --> 00:15:34,006
Get that cheddar!
372
00:15:34,083 --> 00:15:36,717
♪♪♪
373
00:15:36,794 --> 00:15:38,010
It smells so good.
374
00:15:38,087 --> 00:15:39,929
You can smell it,
it's kind of a sweet smell.
375
00:15:39,940 --> 00:15:43,107
I love learning about food.
I have made cheese before,
376
00:15:43,184 --> 00:15:46,018
but I've never seen
an operation so big.
377
00:15:46,095 --> 00:15:48,062
Here we are, we're up
on the cooking vats.
378
00:15:48,139 --> 00:15:50,690
This is where our process
begins in cheesemaking.
379
00:15:50,766 --> 00:15:52,900
We make both white
and yellow cheddar here.
380
00:15:52,977 --> 00:15:54,786
We use Annatto,
which is a coloring
381
00:15:54,862 --> 00:15:56,862
that comes from
a natural, tropical flower
382
00:15:56,939 --> 00:15:59,198
and we add just a tiny bit
of that to our milk.
383
00:15:59,275 --> 00:16:01,867
Is that the only difference
between white cheddar
384
00:16:01,944 --> 00:16:03,703
and yellow cheddar
is the color?
385
00:16:03,779 --> 00:16:06,080
Yeah, we make our white and
yellow cheddar all the same.
386
00:16:06,157 --> 00:16:07,581
Pretty cool.
387
00:16:07,658 --> 00:16:08,800
Let's go,
uh, taste some cheese.
388
00:16:08,876 --> 00:16:10,126
♪♪♪
389
00:16:10,136 --> 00:16:11,711
Mm.
390
00:16:11,787 --> 00:16:13,462
We're going to start
from young, go to old.
391
00:16:13,473 --> 00:16:16,632
Start with medium, generally
four to nine months old.
392
00:16:16,643 --> 00:16:20,928
Cheddar, in Japanese cuisine,
I personally have not seen it.
393
00:16:21,005 --> 00:16:22,638
So, this is going
to be interesting.
394
00:16:22,649 --> 00:16:23,931
Moving on down the line,
395
00:16:24,008 --> 00:16:26,142
sharp cheddar cheese,
about a year old.
396
00:16:26,152 --> 00:16:28,644
Wow. The most interesting part
about the cheesemaking process,
397
00:16:28,655 --> 00:16:30,563
for me, is the aging.
398
00:16:30,639 --> 00:16:32,606
You're starting to get
a little sulfur notes,
399
00:16:32,683 --> 00:16:36,152
which tend to give a savory
flavor, eggy, custard, almost.
400
00:16:36,162 --> 00:16:37,820
Mm, yeah. I'm impressed.
401
00:16:37,831 --> 00:16:39,822
Moving onto Maker's Reserve.
402
00:16:39,833 --> 00:16:41,615
So, we're almost
ten years old here.
403
00:16:41,692 --> 00:16:43,001
Mm, yum, yum, yum, yum.
404
00:16:43,077 --> 00:16:45,745
I really love the nuttiness
of the Reserve cheese.
405
00:16:45,821 --> 00:16:49,173
It's so yummy, but I'm nervous
about cooking with it.
406
00:16:49,250 --> 00:16:53,669
I don't really work with cheese
unless it's mac and cheese, aah!
407
00:16:53,680 --> 00:16:55,129
-Thank you, Liam.
-Thank you so much.
408
00:16:55,206 --> 00:16:56,964
My pleasure!
409
00:16:57,041 --> 00:16:58,924
♪♪♪
410
00:16:59,001 --> 00:17:01,135
I was thinking apples
and cheddar.
411
00:17:01,212 --> 00:17:03,679
Cheddar is the workhorse
of cheeses,
412
00:17:03,690 --> 00:17:07,141
but making that the star
of the dish is difficult.
413
00:17:07,218 --> 00:17:08,809
So, I'm trying to stray away
414
00:17:08,886 --> 00:17:11,029
from including a protein
in the dish.
415
00:17:11,105 --> 00:17:12,772
Medium cheddar.
416
00:17:12,848 --> 00:17:16,108
I definitely want to do a very
clear dashi that's cheese,
417
00:17:16,185 --> 00:17:19,111
but Japanese cuisine
is very delicate
418
00:17:19,188 --> 00:17:21,947
and so, I have to make sure
this doesn't taste rich, creamy.
419
00:17:22,024 --> 00:17:23,657
This is the price.
420
00:17:23,734 --> 00:17:24,992
Oh, sh--.
421
00:17:25,069 --> 00:17:27,995
Wow.
I'm gonna make it Asian-style.
422
00:17:28,072 --> 00:17:32,124
And then, infusing it in
some sort of dumpling or dough.
423
00:17:32,201 --> 00:17:34,960
I'd like to get some
of this medium-white cheddar.
424
00:17:35,037 --> 00:17:37,797
I would like to pay homage
to my home town
425
00:17:37,873 --> 00:17:39,507
by highlighting some flavors
426
00:17:39,583 --> 00:17:42,226
of Philadelphia cheesesteak
using rib-eye.
427
00:17:42,303 --> 00:17:43,644
Thank you so much.
428
00:17:45,714 --> 00:17:50,643
♪♪♪
429
00:17:50,719 --> 00:17:51,903
Cool.
430
00:17:51,979 --> 00:17:53,729
Lovely.
431
00:17:53,740 --> 00:17:55,022
Ooh.
432
00:17:55,099 --> 00:17:56,524
Oh, man. That looks nice.
433
00:17:56,600 --> 00:17:58,317
After arriving
to the Surfsand Hotel,
434
00:17:58,394 --> 00:18:00,569
there is a million thoughts
going through my head.
435
00:18:00,580 --> 00:18:03,322
-That's cool.
-We should go check it out.
436
00:18:03,399 --> 00:18:04,916
All right, let's go.
437
00:18:04,992 --> 00:18:06,826
Cannon Beach is absolutely
breathtaking.
438
00:18:06,902 --> 00:18:08,828
It's such a great change
of scenery.
439
00:18:08,904 --> 00:18:10,746
This is dope.
440
00:18:10,757 --> 00:18:14,834
You guys feel like Top Chef
has changed the way you cook?
441
00:18:14,910 --> 00:18:16,001
For me, it's just, like,
442
00:18:16,078 --> 00:18:18,930
solidifying a place
for my style.
443
00:18:19,006 --> 00:18:22,216
It gives me the confidence
to continue to do it.
444
00:18:22,293 --> 00:18:25,344
In my career, my skills
were not appreciated
445
00:18:25,421 --> 00:18:27,763
the way other line cooks were.
446
00:18:27,774 --> 00:18:29,348
Not only am I a woman
in the kitchen,
447
00:18:29,425 --> 00:18:31,609
but also a Black woman
in the kitchen.
448
00:18:31,686 --> 00:18:33,936
There's a part of me
that felt that maybe,
449
00:18:33,947 --> 00:18:36,188
I was not good enough.
450
00:18:36,265 --> 00:18:40,025
I cook with my heart, and I
always have, and sometimes,
451
00:18:40,102 --> 00:18:42,236
there's a place for it in the
world, and sometimes,
452
00:18:42,313 --> 00:18:44,280
you have to create
your own system to do that.
453
00:18:44,290 --> 00:18:46,782
There's definitely
an inequality,
454
00:18:46,793 --> 00:18:48,951
but I am here to change that.
455
00:18:48,962 --> 00:18:51,871
I really would like to help
a few more chefs
456
00:18:51,947 --> 00:18:53,965
that look like me
achieve their goals,
457
00:18:54,041 --> 00:18:56,917
and winning Top Chef
will help me do that.
458
00:18:56,994 --> 00:18:58,377
You guys want to get some rest?
459
00:18:58,454 --> 00:18:59,795
-Yeah.
-Ready to mosey on?
460
00:18:59,806 --> 00:19:01,589
Get ready for tomorrow.
461
00:19:01,665 --> 00:19:05,101
♪♪♪
462
00:19:07,504 --> 00:19:10,764
♪♪♪
463
00:19:10,841 --> 00:19:12,725
It smells cheesy in here!
464
00:19:12,801 --> 00:19:14,101
Cool, cool, cool.
465
00:19:14,178 --> 00:19:15,728
This is going
to be a fun challenge.
466
00:19:15,804 --> 00:19:17,155
Yeah.
467
00:19:17,231 --> 00:19:18,772
You're using sea bass?
468
00:19:18,849 --> 00:19:20,941
Yes, I am.
For me, cheese is heavy,
469
00:19:21,018 --> 00:19:24,320
but I think sea bass is light
and doesn't taste strong to me.
470
00:19:24,330 --> 00:19:26,330
What kind of cheese are
you using today, Jame?
471
00:19:26,407 --> 00:19:28,949
Cheddar, all the cheddar.
472
00:19:29,026 --> 00:19:32,336
I also have a cheddar Reserve
Szechuan sauce,
473
00:19:32,413 --> 00:19:34,830
and a sharp cheddar chili oil.
474
00:19:34,841 --> 00:19:36,790
And it's, like, a good pairing
with noodles
475
00:19:36,867 --> 00:19:39,668
so a cheddar paetzle,
that's like a noodle to me.
476
00:19:39,679 --> 00:19:41,462
I don't eat that much cheese.
477
00:19:41,538 --> 00:19:43,848
This is
a hard competition for me.
478
00:19:43,925 --> 00:19:45,341
Fish and cheese
are not paired.
479
00:19:45,351 --> 00:19:48,302
Maybe I should go out on a limb
and do that.
480
00:19:48,379 --> 00:19:51,013
Sorry, I'm like,
trying to balance my life.
481
00:19:51,024 --> 00:19:53,357
What is your, uh, highest
priority prep-item, Dawn?
482
00:19:53,434 --> 00:19:56,310
Well, I'd really like to sous
vide my rib-eye in whey
483
00:19:56,387 --> 00:19:59,688
for about 30 minutes.
I'm inching closer to the finale
484
00:19:59,699 --> 00:20:03,859
and this cheese challenge is
standing in the way of that.
485
00:20:03,870 --> 00:20:07,154
It happens to be the one that
I feel is the most difficult.
486
00:20:07,231 --> 00:20:11,876
Ugh. I have never done cheese
five different ways,
487
00:20:11,953 --> 00:20:14,161
but this is paying homage
to something I love,
488
00:20:14,238 --> 00:20:18,216
ode to Philly cheesesteak.
Get that cheddar, baby.
489
00:20:18,292 --> 00:20:21,377
♪♪♪
490
00:20:21,387 --> 00:20:23,221
Cheesy!
491
00:20:23,297 --> 00:20:24,880
My dish name, it's called
Cheese-So-Yummy,
492
00:20:24,891 --> 00:20:26,507
or Cheesus Christ.
I'm trying to think
493
00:20:26,583 --> 00:20:28,059
about which one to go with.
494
00:20:28,135 --> 00:20:29,843
-[giggling]
-Sorry. Thank you for laughing.
495
00:20:29,920 --> 00:20:31,804
I'm gonna make some dashi stock
with the reserve.
496
00:20:31,880 --> 00:20:33,806
Dashi is, technically,
soup stock.
497
00:20:33,882 --> 00:20:35,900
I definitely want
to do a dashi ,
498
00:20:35,977 --> 00:20:38,477
but using that umami of cheese,
you know, in a smart way.
499
00:20:38,554 --> 00:20:40,479
Japanese cuisine
doesn't use cheddar,
500
00:20:40,556 --> 00:20:42,907
so this is definitely a little
bit of a challenge for me.
501
00:20:42,984 --> 00:20:45,734
I'm gonna add
the dehydrated tomatoes,
502
00:20:45,745 --> 00:20:48,746
mushrooms, and kombu inside,
and let it steep
503
00:20:48,823 --> 00:20:52,992
and slowly add the aged cheese
in, while I adjust the flavor.
504
00:20:53,068 --> 00:20:56,036
Look at this.
Ooh! Cheesus Christ!
505
00:20:56,113 --> 00:20:57,329
Two hours, nine minutes.
506
00:20:57,406 --> 00:20:59,164
I've got some apples to roast,
507
00:20:59,241 --> 00:21:02,418
but I can't roast
until my cheese oil is done.
508
00:21:02,428 --> 00:21:06,097
I'm trying to showcase multiple
cheeses in the same dish
509
00:21:06,173 --> 00:21:09,383
without being too rich,
too heavy, and monotonous.
510
00:21:09,460 --> 00:21:12,344
That's what makes this challenge
very, very difficult.
511
00:21:12,421 --> 00:21:15,273
Wow, this corer
is a game changer.
512
00:21:15,349 --> 00:21:16,932
I am making apples and cheddar.
513
00:21:16,943 --> 00:21:19,944
Cheddar cheese is not
a traditional Mexican cheese,
514
00:21:20,021 --> 00:21:22,896
but it's Tex-Mex. This
beautiful, slow-roasted apple
515
00:21:22,973 --> 00:21:24,898
is gonna shine as a protein.
516
00:21:24,975 --> 00:21:26,433
These are my apples,
517
00:21:26,511 --> 00:21:29,361
they're going into a calcium
solution to set the pectin,
518
00:21:29,438 --> 00:21:31,789
so that when I cook them,
they don't fall apart.
519
00:21:31,866 --> 00:21:33,958
I love the science
behind cooking.
520
00:21:34,035 --> 00:21:35,793
I got a Masters in Engineering,
521
00:21:35,870 --> 00:21:38,245
but all the while,
I was working in restaurants,
522
00:21:38,322 --> 00:21:40,039
so there was this parallel path.
523
00:21:40,115 --> 00:21:41,874
Engineering has definitely
helped my cooking.
524
00:21:41,950 --> 00:21:45,085
I mean cooking is thermodynamics
and that's the first class
525
00:21:45,162 --> 00:21:48,297
you probably fail
at engineering school.
526
00:21:48,308 --> 00:21:50,049
Still cooking some moisture out,
527
00:21:50,125 --> 00:21:51,592
the cheese is starting
to caramelize a little bit.
528
00:21:51,668 --> 00:21:54,312
Using the natural acidity
and textures of the apple,
529
00:21:54,388 --> 00:21:56,472
I want it to be like
it's a piece of cheddar
530
00:21:56,482 --> 00:21:59,266
with all of the cheddar oil that
I am roasting and basting in it.
531
00:21:59,343 --> 00:22:01,277
So, I'll let that carry on
for a little bit.
532
00:22:02,513 --> 00:22:03,821
Hey, chef.
533
00:22:03,898 --> 00:22:06,324
Hey, Chef, you caught me.
534
00:22:06,400 --> 00:22:10,319
Caught ya! Like, "boo!" So, let
me guess, you're making cheese.
535
00:22:10,330 --> 00:22:13,072
Yes, and I'm going to also
be paired with cheese.
536
00:22:13,148 --> 00:22:14,615
You're making cheese and cheese?
537
00:22:14,691 --> 00:22:16,492
Yes, with another component
of cheese.
538
00:22:16,502 --> 00:22:18,243
[laughing]
539
00:22:18,320 --> 00:22:20,329
That's good. That's only three
ways, you've got two more.
540
00:22:20,340 --> 00:22:21,505
[both laughing]
541
00:22:21,582 --> 00:22:23,248
So, my inspiration
was a Philly cheesesteak.
542
00:22:23,325 --> 00:22:24,750
I like where we're going.
543
00:22:24,827 --> 00:22:26,960
I'm serving rib-eye that
I'm going to just sous vide
544
00:22:27,037 --> 00:22:29,004
-partially in whey.
-Okay.
545
00:22:29,015 --> 00:22:31,840
To give some milky flavor.
I have a reserve cheese foam,
546
00:22:31,851 --> 00:22:35,928
and I'm also going to baste
the rib-eye in this cheddar oil
547
00:22:36,004 --> 00:22:37,638
-that I'm making here.
-Okay.
548
00:22:37,714 --> 00:22:39,357
And I'm using Gruyère
that I'm gonna fry.
549
00:22:39,433 --> 00:22:40,474
Okay.
550
00:22:40,551 --> 00:22:41,975
Yeah, it's gonna
be a cheese puff.
551
00:22:42,052 --> 00:22:43,435
-Got it.
-And then I'll add
552
00:22:43,512 --> 00:22:46,105
a vegetable component to
kind of give some brightness.
553
00:22:46,181 --> 00:22:47,648
Sounds good.
I'll let you get back to work.
554
00:22:47,724 --> 00:22:49,149
All right, thank you.
555
00:22:49,226 --> 00:22:50,359
Hey, Gabe.
556
00:22:50,370 --> 00:22:52,111
You're ready
for some more cheese?
557
00:22:52,187 --> 00:22:55,322
Uh, I have a feeling I'm gonna
have my fill of cheese.
558
00:22:55,399 --> 00:22:57,324
-What are you up to?
-You know, apples and cheddar
559
00:22:57,401 --> 00:22:59,159
are one of
my favorite combinations.
560
00:22:59,236 --> 00:23:01,203
So, I'm really just doing apples
and cheddar on my dish.
561
00:23:01,214 --> 00:23:04,998
Okay, two things I didn't hear.
Mole or chili.
562
00:23:05,075 --> 00:23:06,609
There is some chili,
563
00:23:06,611 --> 00:23:09,169
but I am trying to not burn
your guys' face off this time.
564
00:23:09,246 --> 00:23:10,554
All right!
565
00:23:10,631 --> 00:23:12,339
But, um, there's definitely
Mexican flavors in here.
566
00:23:12,416 --> 00:23:14,007
There's some Morita chillies
in here,
567
00:23:14,084 --> 00:23:16,385
my cheese curds are going
to be dusted in hoja santa,
568
00:23:16,396 --> 00:23:17,678
a traditional Mexican herb,
569
00:23:17,754 --> 00:23:19,513
it's going to have
some nice color on there.
570
00:23:19,590 --> 00:23:21,515
You know,
I'm just going to do what I do,
571
00:23:21,592 --> 00:23:23,016
and hopefully you guys
will enjoy it.
572
00:23:23,093 --> 00:23:24,476
-All right, thanks.
-Thank you, Chef.
573
00:23:24,553 --> 00:23:26,186
Hey, Shota.
So you probably don't use
574
00:23:26,263 --> 00:23:27,721
a whole lot of cheese
in your cooking.
575
00:23:27,798 --> 00:23:30,315
Uh, not a lot, but I think,
honestly, being on Top Chef,
576
00:23:30,392 --> 00:23:32,526
like, being pushed out of
my comfort zone to do something
577
00:23:32,603 --> 00:23:34,194
I'm not used,
I'm enjoying it the most.
578
00:23:34,271 --> 00:23:35,562
Well, that's what it does.
579
00:23:35,640 --> 00:23:37,906
You can come in and say,
"Well, I do what I do,"
580
00:23:37,917 --> 00:23:40,200
you're going to hit a challenge
and it's going to trip you up.
581
00:23:40,277 --> 00:23:41,919
Yeah, so this is a manju .
582
00:23:41,996 --> 00:23:43,996
My chef used to do it
rolled in with mushrooms,
583
00:23:44,072 --> 00:23:45,539
carrots, pistachios,
and cheese curds inside,
584
00:23:45,616 --> 00:23:47,207
and I have a cheese dashi
that I made.
585
00:23:47,284 --> 00:23:49,042
-Okay.
-That I'm going to starch up,
586
00:23:49,119 --> 00:23:52,421
pour it over with a cheese
miso, smoked cheese oil.
587
00:23:52,432 --> 00:23:53,989
Okay.
588
00:23:53,991 --> 00:23:56,091
And a cheese tuile that's
going to go on top of it.
589
00:23:56,102 --> 00:23:58,385
-Sounds good, good luck.
-Thank you very much.
590
00:23:58,462 --> 00:23:59,678
One hour, nine minutes.
591
00:23:59,755 --> 00:24:01,054
-Hey, Jamie.
-Hi, Chef.
592
00:24:01,131 --> 00:24:02,514
What are you making?
593
00:24:02,591 --> 00:24:04,942
I'm gonna do, like, a Szechuan
reserve cheese sauce,
594
00:24:05,019 --> 00:24:07,686
-and then sea bass.
-Oh, sea bass.
595
00:24:07,763 --> 00:24:09,280
-Yes.
-Okay.
596
00:24:09,356 --> 00:24:12,065
Yes, it hopefully comes out,
I don't know.
597
00:24:12,142 --> 00:24:14,067
Do you do a lot of cheese
and sea bass dishes?
598
00:24:14,144 --> 00:24:16,528
Uh...
This is the first time,
599
00:24:16,605 --> 00:24:18,622
I'm gonna see
how it's gonna work.
600
00:24:18,699 --> 00:24:21,366
What everybody's scared of
is what I've seen already.
601
00:24:21,443 --> 00:24:23,202
Right, right, exactly, yeah.
602
00:24:23,278 --> 00:24:24,953
So, now I'm, like, going in,
don't be like.
603
00:24:24,964 --> 00:24:26,622
I'm still like that, but yeah.
604
00:24:26,632 --> 00:24:28,707
You've already done it.
Isn't that bad. It's okay.
605
00:24:28,784 --> 00:24:29,750
Sounds good.
606
00:24:29,826 --> 00:24:30,959
-[laughing]
-Good luck.
607
00:24:30,970 --> 00:24:32,753
Thank you.
608
00:24:32,829 --> 00:24:34,379
All right, chefs, good luck.
609
00:24:34,456 --> 00:24:36,965
-Thank you, chef!
-Goodbye, chef.
610
00:24:36,976 --> 00:24:39,635
Make it cheesy!
611
00:24:39,645 --> 00:24:42,471
Part of the challenge was
inspired by Massimo Bottura,
612
00:24:42,482 --> 00:24:45,149
his five ages
of Parmesan cheese.
613
00:24:45,226 --> 00:24:47,485
This is as much about
a thought process,
614
00:24:47,561 --> 00:24:50,103
about approaching an ingredient
as it is about cooking.
615
00:24:50,180 --> 00:24:53,065
You could say, "Well, why would
we give them cheese five ways
616
00:24:53,141 --> 00:24:55,159
"with only four contestants
left," and a lot on the line.
617
00:24:55,236 --> 00:24:57,277
I think it's going to push
almost everybody
618
00:24:57,354 --> 00:24:58,654
out of their comfort zone
619
00:24:58,664 --> 00:25:00,405
and that's what
you want to see right now.
620
00:25:00,482 --> 00:25:02,057
How's it going, Shota?
621
00:25:02,059 --> 00:25:05,336
Looking good. This dashi
combination really excites me.
622
00:25:05,412 --> 00:25:07,129
You mind trying this?
623
00:25:08,508 --> 00:25:10,290
Maybe add more cheese?
624
00:25:10,367 --> 00:25:12,501
Sh--
625
00:25:12,512 --> 00:25:16,263
This batch, figure this out.
626
00:25:20,836 --> 00:25:22,803
You mind trying this?
627
00:25:22,879 --> 00:25:25,189
Maybe add more cheese?
628
00:25:25,266 --> 00:25:26,807
Sh--
629
00:25:26,883 --> 00:25:29,685
My biggest concern
is incorporating cheese
630
00:25:29,695 --> 00:25:31,478
into my cuisines.
631
00:25:31,555 --> 00:25:33,605
Smoked cheese oil,
just a drizzle on top.
632
00:25:33,682 --> 00:25:36,191
There's a part of me that feels
like it might be too Japanese,
633
00:25:36,202 --> 00:25:37,484
and people might
not understand the perspective.
634
00:25:37,561 --> 00:25:39,111
Do you mind trying it?
635
00:25:39,187 --> 00:25:40,529
That would, kind of,
break my heart.
636
00:25:40,540 --> 00:25:42,373
Do you think
I should put more cheese?
637
00:25:42,449 --> 00:25:44,157
Because I don't want it
to be heavy.
638
00:25:44,234 --> 00:25:46,118
No, I think it's good.
639
00:25:46,194 --> 00:25:47,378
-Yeah?
-Yeah.
640
00:25:47,454 --> 00:25:50,706
♪♪♪
641
00:25:50,716 --> 00:25:53,208
Right now,
I am putting a little glaze
642
00:25:53,219 --> 00:25:56,628
I made out of apple juice,
vinegar, and some chili.
643
00:25:56,705 --> 00:25:58,714
These apples
are slowly roasting.
644
00:25:58,724 --> 00:26:01,725
There's a lot of expectations
of what Mexican food is,
645
00:26:01,802 --> 00:26:05,220
and I am trying to present that
in a new light.
646
00:26:05,231 --> 00:26:07,565
So, the cheese curds
are breaded in masa.
647
00:26:07,641 --> 00:26:09,891
I've dusted them
in some hoja santa powder,
648
00:26:09,902 --> 00:26:11,560
and then, in the salad,
649
00:26:11,571 --> 00:26:14,521
I am using some fresnos
and some chili serranos.
650
00:26:14,598 --> 00:26:16,356
What are you working on, Dawn?
651
00:26:16,433 --> 00:26:17,741
Searing some leeks.
652
00:26:17,818 --> 00:26:20,578
and making the filling
for my Gruyère right now.
653
00:26:20,654 --> 00:26:23,581
For this challenge,
I conceptualized a dish
654
00:26:23,657 --> 00:26:25,365
that would not eat heavy.
655
00:26:25,442 --> 00:26:27,409
I definitely think
it's cheese-forward,
656
00:26:27,420 --> 00:26:30,245
but I have 15 things
to accomplish
657
00:26:30,256 --> 00:26:33,749
and they all have to be
on the plate. Cheese Louise.
658
00:26:33,759 --> 00:26:36,877
-Less than 30 minutes.
-Aah!
659
00:26:36,953 --> 00:26:39,838
Now this is funny, we're
really eating in the factory.
660
00:26:39,915 --> 00:26:42,600
It's the factory.
661
00:26:42,676 --> 00:26:45,269
[chairs scraping]
662
00:26:45,346 --> 00:26:47,679
-Hi, girl.
-Hi!
663
00:26:47,756 --> 00:26:49,440
And welcome to Nina Compton!
664
00:26:49,516 --> 00:26:51,442
[all] To Nina Compton!
665
00:26:51,518 --> 00:26:52,943
-Cheers.
-Thank you.
666
00:26:53,020 --> 00:26:55,729
-Thank you for having us, Josh.
-So excited to have you.
667
00:26:55,806 --> 00:26:58,774
The chefs were tasked
with doing cheese
668
00:26:58,784 --> 00:27:00,901
in five different preparations
on one dish.
669
00:27:00,977 --> 00:27:03,454
I'm excited to see
what they've done,
670
00:27:03,530 --> 00:27:06,448
and if they maintained the
integrity of the cheese itself,
671
00:27:06,459 --> 00:27:08,125
because that's what we're
so passionate about here.
672
00:27:08,202 --> 00:27:10,535
Tom, what did you see
in the walkthrough?
673
00:27:10,612 --> 00:27:12,371
-Cheese.
-I'm sure!
674
00:27:12,447 --> 00:27:14,956
[all chuckling]
675
00:27:14,967 --> 00:27:19,544
Dawn, can you taste this real
fast? It's my Reserve sauce.
676
00:27:19,621 --> 00:27:21,797
Tastes like peanut butter,
for some reason.
677
00:27:21,807 --> 00:27:24,800
Uh, it's the cheese, and
I've got a little sesame paste.
678
00:27:24,810 --> 00:27:27,302
-Okay, okay, yeah. Okay.
-Yeah?
679
00:27:27,313 --> 00:27:29,471
Shota, what do you
have over there?
680
00:27:29,482 --> 00:27:31,556
This is the tuile.
681
00:27:31,633 --> 00:27:33,475
These tuiles
are coming out nice.
682
00:27:33,486 --> 00:27:35,653
I gotta start really
focusing right now.
683
00:27:35,729 --> 00:27:39,156
There's ten minutes left,
I haven't starched up my sauce,
684
00:27:39,233 --> 00:27:41,483
I haven't fried
my dumplings yet.
685
00:27:41,494 --> 00:27:43,819
I need to make sure
this doesn't melt on me.
686
00:27:43,829 --> 00:27:45,654
I got a lot to do.
687
00:27:45,665 --> 00:27:48,332
Jamie, can you
pretty please help me here?
688
00:27:48,409 --> 00:27:50,492
Do you mind putting those
dumplings crease-side up?
689
00:27:50,503 --> 00:27:52,661
This is the first time
I'm running behind
690
00:27:52,672 --> 00:27:55,339
on plating a little bit.
I think I'm good after that.
691
00:27:55,416 --> 00:27:58,342
-Thank you so much.
-[alarm beeping]
692
00:28:00,680 --> 00:28:03,514
Beautiful.
Hi, Shota.
693
00:28:03,590 --> 00:28:06,842
Tell us what the five techniques
you used for this cheddar are.
694
00:28:06,852 --> 00:28:09,353
I actually went really
traditional, uh, Japanese.
695
00:28:09,430 --> 00:28:12,639
Tofu cheddar manju with
aged cheddar dashi,
696
00:28:12,716 --> 00:28:14,683
smoked cheddar oil,
697
00:28:14,694 --> 00:28:17,978
cheddar tofu miso,
and a cheddar tuile.
698
00:28:18,054 --> 00:28:20,981
-Thank you so much, Shota.
-Thank you.
699
00:28:21,057 --> 00:28:23,692
♪♪♪
700
00:28:23,703 --> 00:28:24,776
Mmm.
701
00:28:24,853 --> 00:28:26,695
-Wow.
-It's delicious.
702
00:28:26,706 --> 00:28:27,863
-Wow.
-Do you like it?
703
00:28:27,873 --> 00:28:29,531
-I loved it.
-I love it.
704
00:28:29,542 --> 00:28:31,375
Yeah, I think it's so good.
705
00:28:31,452 --> 00:28:32,951
I've never had
anything like this.
706
00:28:33,028 --> 00:28:35,871
I love all the textures,
especially that dumpling.
707
00:28:35,881 --> 00:28:37,497
I think it's really inventive.
708
00:28:37,574 --> 00:28:39,666
Give this challenge
to 100 different chefs,
709
00:28:39,743 --> 00:28:41,626
-you'll never get this dish.
-No. No.
710
00:28:41,703 --> 00:28:43,295
I thought his dish
was very beautiful,
711
00:28:43,371 --> 00:28:45,723
-I thought it was delicate.
-I really enjoyed seeing
712
00:28:45,799 --> 00:28:48,383
the cheddar move into
a Japanese-inspired dish.
713
00:28:48,394 --> 00:28:50,510
Just an incredible dish
all the way around.
714
00:28:50,587 --> 00:28:52,563
He gave us something
that was just so original.
715
00:28:52,639 --> 00:28:54,723
♪♪♪
716
00:28:54,734 --> 00:28:57,234
Hotel pan coming though.
717
00:28:57,311 --> 00:29:00,738
I really like to sous vide
my rib-eye and steak in whey.
718
00:29:00,814 --> 00:29:04,742
Whey will impart
a really interesting flavor
719
00:29:04,818 --> 00:29:07,861
and whey will also
tenderize the protein.
720
00:29:07,938 --> 00:29:10,655
I need to cool these off.
They're too hot.
721
00:29:10,732 --> 00:29:13,575
I just want
to gentle water bath cook.
722
00:29:13,586 --> 00:29:16,703
I can't drop my rib-eyes
in there and walk away
723
00:29:16,780 --> 00:29:18,422
because it's very hot.
724
00:29:18,499 --> 00:29:21,416
I put myself at risk of not
cooking my rib-eye properly.
725
00:29:21,427 --> 00:29:24,544
♪♪♪
726
00:29:24,621 --> 00:29:27,756
Part of the beauty of eating
cheddar is, you know,
727
00:29:27,767 --> 00:29:29,758
that melty,
ooey-gooey deliciousness.
728
00:29:29,769 --> 00:29:32,603
I am going to pray
to the cheese Gods of Tillamook
729
00:29:32,679 --> 00:29:34,763
to keep it hot and warm for me.
730
00:29:34,774 --> 00:29:38,776
-That's it.
-[alarm ringing]
731
00:29:38,852 --> 00:29:42,780
♪♪♪
732
00:29:42,856 --> 00:29:44,898
-Ooh la la.
-Hi, Gabe.
733
00:29:44,975 --> 00:29:47,943
Tell us about the five
ways you used this cheddar.
734
00:29:47,953 --> 00:29:50,362
I love the affinity
of cheddar and apples.
735
00:29:50,438 --> 00:29:54,115
I roasted some of the Reserve
cheese to extract the oil,
736
00:29:54,126 --> 00:29:56,576
and I used that oil
to roast the apples.
737
00:29:56,653 --> 00:29:57,869
There is a white cheddar foam,
738
00:29:57,946 --> 00:29:59,746
cheese curds
that are masa-fried,
739
00:29:59,823 --> 00:30:03,583
a sauce of apples, bacon,
and sharp cheddar,
740
00:30:03,660 --> 00:30:06,378
and then finally,
a chip of cheese and apples.
741
00:30:06,454 --> 00:30:09,548
-How did you roast the apple?
-The apple is nixtamalized to
742
00:30:09,624 --> 00:30:11,550
harden the pectin,
and then that allows me to
743
00:30:11,626 --> 00:30:13,885
just roast it longer without
losing the structure of it.
744
00:30:13,962 --> 00:30:15,979
-Thank you so much, Gabe.
-Thank you.
745
00:30:16,056 --> 00:30:18,390
What do you think
of Gabe's dish?
746
00:30:18,466 --> 00:30:21,643
I think it was beautiful,
and his technique is spot on.
747
00:30:21,654 --> 00:30:24,771
-I loved that roasted apple.
-That apple was phenomenal.
748
00:30:24,848 --> 00:30:26,990
That apple
showed so much technique.
749
00:30:27,067 --> 00:30:29,660
It was a beautiful dish,
I think he did a really great
750
00:30:29,736 --> 00:30:31,829
job manipulating the cheese
in so many different ways,
751
00:30:31,905 --> 00:30:35,332
but that really bright,
tart, pickled apple just
752
00:30:35,409 --> 00:30:37,158
-blew everything out for me.
-Yep, yep.
753
00:30:37,169 --> 00:30:40,745
I loved it. The acidity,
I loved that in this dish.
754
00:30:40,822 --> 00:30:43,665
Gabe went for it.
His dish is showing us
755
00:30:43,676 --> 00:30:46,760
why he is here in the top four.
756
00:30:48,997 --> 00:30:52,799
Pushing. I'm about to dry
my steaks and let them rest.
757
00:30:52,876 --> 00:30:56,011
Going to try to form these
Gruyères as fast as I can.
758
00:30:56,021 --> 00:30:59,431
-Jamie?
-Yeah?
759
00:30:59,507 --> 00:31:01,141
Will you have a second
to help me plate?
760
00:31:01,217 --> 00:31:03,143
-Yes.
-I have to fry these
761
00:31:03,219 --> 00:31:04,862
Gruyères real quick.
I'mma plate right here.
762
00:31:04,938 --> 00:31:07,022
-I'm gonna clear all of this.
-Okay.
763
00:31:07,032 --> 00:31:08,815
Do you have enough time
for yourself, Jamie?
764
00:31:08,892 --> 00:31:12,861
-Ah, I'm gonna get there.
-I am tired of racing the clock
765
00:31:12,872 --> 00:31:15,447
and I still have
not done my Gruyère
766
00:31:15,523 --> 00:31:18,709
Oh, sh--. I feel threatened
by this challenge.
767
00:31:18,785 --> 00:31:22,713
♪♪♪
768
00:31:26,076 --> 00:31:29,544
I'mma plate right here.
I'm gonna clear all of this.
769
00:31:29,555 --> 00:31:32,505
Will you just help me portion?
Flanks like that.
770
00:31:32,582 --> 00:31:34,558
-Got it. Okay.
-I hate racing the clock.
771
00:31:34,635 --> 00:31:37,218
Okay, it goes that,
then, um, the tomato.
772
00:31:37,229 --> 00:31:39,229
Inconsistencies in my plating,
773
00:31:39,306 --> 00:31:42,065
it's been my downfall
this season
774
00:31:42,142 --> 00:31:44,902
and there really is no room
for that anymore.
775
00:31:44,978 --> 00:31:46,570
Crumble, crumble,
you can put that.
776
00:31:46,647 --> 00:31:48,238
Thank you. Six seconds.
777
00:31:48,315 --> 00:31:50,815
♪♪♪
778
00:31:50,892 --> 00:31:53,827
[alarm ringing]
779
00:31:56,231 --> 00:31:58,490
Hello! This is very hot.
780
00:31:58,566 --> 00:32:00,250
Ooh. That looks crispy.
781
00:32:00,327 --> 00:32:02,920
-What?
-Is that Gruyère?
782
00:32:02,996 --> 00:32:04,996
-I want the crispy guy.
-Oh, my God.
783
00:32:05,073 --> 00:32:07,257
You didn't get a crispy guy?
784
00:32:07,334 --> 00:32:09,760
-Hi, Dawn.
-Hello, hello.
785
00:32:09,836 --> 00:32:11,670
When I heard the challenge
was with cheese,
786
00:32:11,746 --> 00:32:13,764
the first thing I thought
of is a cheesesteak,
787
00:32:13,840 --> 00:32:15,548
because that's what
I grew up with.
788
00:32:15,625 --> 00:32:18,093
I basted the steak
in cheese oil.
789
00:32:18,103 --> 00:32:20,887
I have cheese salt on top
of the rib-eye.
790
00:32:20,964 --> 00:32:23,941
I have a Gruyère of cheddar
and cheddar-jack.
791
00:32:24,017 --> 00:32:25,225
Oh, this sh-- is hot.
792
00:32:25,301 --> 00:32:28,103
An extra sharp Reserve
cheese foam,
793
00:32:28,113 --> 00:32:30,781
and a soubise and cheddar sauce.
794
00:32:30,857 --> 00:32:32,616
-Thank you, Dawn.
-Thank you.
795
00:32:39,700 --> 00:32:41,792
-Who missed an ingredient?
-She did.
796
00:32:41,868 --> 00:32:43,785
-What did you not get?
-The Gruyère.
797
00:32:43,796 --> 00:32:47,130
All you've gotta do is get
12 of these things on a plate.
798
00:32:47,207 --> 00:32:48,915
Dawn's dish- when you say
799
00:32:48,992 --> 00:32:50,750
"I'm inspired by
a Philly cheesesteak,"
800
00:32:50,827 --> 00:32:54,212
it needs to taste as good
as a Philly cheesesteak, and
801
00:32:54,289 --> 00:32:57,757
-I think she fell short of that.
-I love the pure cheesiness.
802
00:32:57,834 --> 00:33:01,311
In terms of flavor and cheese,
it's really punchy,
803
00:33:01,388 --> 00:33:04,973
but when you look at,
from the first dish to now,
804
00:33:04,984 --> 00:33:07,600
the range of technique
is a little bit lackluster.
805
00:33:07,677 --> 00:33:10,821
Dawn's food makes me happy, and
we can nitpick all the little
806
00:33:10,897 --> 00:33:13,982
things about it, but the sauce?
Fine, it's a little grainy,
807
00:33:13,993 --> 00:33:16,326
but you know what
I'm gonna do with this?
808
00:33:16,403 --> 00:33:18,778
-[laughing]
-The Gruyère was delicious.
809
00:33:18,855 --> 00:33:21,573
-Like, it was so cheesy.
-That Gruyère missing on
810
00:33:21,649 --> 00:33:24,001
Brooke's plate may
send Dawn home.
811
00:33:24,077 --> 00:33:26,786
I think it went well.
812
00:33:26,863 --> 00:33:29,622
Aw, now I gotta
focus on myself.
813
00:33:29,699 --> 00:33:32,792
I was helping other people.
Time got away from me.
814
00:33:32,869 --> 00:33:34,961
I was supposed to thin out
my sauce with a broth
815
00:33:35,038 --> 00:33:36,346
and I didn't have
time to do that.
816
00:33:36,423 --> 00:33:38,682
Ooh, I made myself fall behind.
817
00:33:38,759 --> 00:33:42,594
♪♪♪
818
00:33:42,670 --> 00:33:45,856
[timer beeping]
819
00:33:45,932 --> 00:33:48,975
♪♪♪
820
00:33:49,052 --> 00:33:51,194
Hi, Jamie.
What did you do for us?
821
00:33:51,271 --> 00:33:54,981
So, I did pan-seared sea bass
and a crispy cheddar
822
00:33:55,058 --> 00:33:56,867
and I made a spaetzle
with the Reserve.
823
00:33:56,943 --> 00:33:59,277
I did a spiced cheese
sauce underneath,
824
00:33:59,354 --> 00:34:00,871
with a little toasted
sesame seeds.
825
00:34:00,947 --> 00:34:04,616
I made a cheese broth and
I poached a bok choy on it,
826
00:34:04,692 --> 00:34:07,210
and I pickled the cheese curd.
827
00:34:07,287 --> 00:34:09,370
Why did you decide
to do this with fish?
828
00:34:09,381 --> 00:34:11,882
Cheese is very heavy,
so I wanted something light.
829
00:34:11,958 --> 00:34:14,667
-Thank you so much.
-Thank you.
830
00:34:14,744 --> 00:34:16,887
Josh, I'm curious.
831
00:34:16,963 --> 00:34:20,223
Do you guys serve a lot of fish
and cheese together?
832
00:34:20,300 --> 00:34:23,226
We don't, um, and
it can be a stretch
833
00:34:23,303 --> 00:34:25,970
that she did an incredible job
cooking that piece of fish.
834
00:34:26,047 --> 00:34:28,348
The crispy cheese bits
on top of the fish
835
00:34:28,424 --> 00:34:30,183
is absolutely delicious.
836
00:34:30,260 --> 00:34:32,894
I've never had that before, and
I think it works really well.
837
00:34:32,905 --> 00:34:34,729
-I like it a lot.
-[laughing]
838
00:34:34,740 --> 00:34:37,908
You know, this idea of trying
to work a protein into the dish
839
00:34:37,984 --> 00:34:39,910
I think was a big mistake.
You don't need a protein.
840
00:34:39,986 --> 00:34:42,195
It could have been a pasta dish.
But I don't think she showcased
841
00:34:42,272 --> 00:34:45,082
-five cheeses very well.
-The sauce made no sense to me.
842
00:34:45,158 --> 00:34:48,326
Like, focus on one thing, but
all those ingredients together,
843
00:34:48,403 --> 00:34:50,420
it didn't have
any cohesion for me.
844
00:34:50,497 --> 00:34:53,331
But I think this dish
was bold for Jamie to do,
845
00:34:53,408 --> 00:34:55,250
and I think she stepped
out of her comfort zone.
846
00:34:55,260 --> 00:34:57,677
I think the dish was good
and I would eat it again.
847
00:34:59,172 --> 00:35:01,673
It's very challenging
when you're in the situation,
848
00:35:01,749 --> 00:35:03,266
to use such
a singular ingredient
849
00:35:03,343 --> 00:35:05,260
and highlight it
in so many different ways
850
00:35:05,270 --> 00:35:07,262
but still have a dish
that feels like you.
851
00:35:07,272 --> 00:35:09,106
It really pushes you
out of your box,
852
00:35:09,182 --> 00:35:10,849
and you really
have to get creative.
853
00:35:10,925 --> 00:35:14,185
We have four chefs with four
very specific points of view,
854
00:35:14,262 --> 00:35:16,113
and that's fantastic.
855
00:35:16,189 --> 00:35:18,064
It also gives us
a lot to think about.
856
00:35:18,141 --> 00:35:20,024
Let's get to Judges' Table.
857
00:35:20,101 --> 00:35:25,956
♪♪♪
858
00:35:26,032 --> 00:35:31,703
♪♪♪
859
00:35:31,779 --> 00:35:33,246
I think this is
an interesting challenge,
860
00:35:33,323 --> 00:35:34,873
because it'd be
one thing to say
861
00:35:34,949 --> 00:35:36,708
"take cheddar cheese
and make a dish,"
862
00:35:36,784 --> 00:35:38,969
and then of course whoever makes
the best dish kinda wins, right?
863
00:35:39,045 --> 00:35:40,470
But it's who used that
ingredient the best,
864
00:35:40,547 --> 00:35:41,805
five different ways.
865
00:35:41,882 --> 00:35:43,140
It's a different type
of challenge.
866
00:35:43,216 --> 00:35:44,474
It's almost a study.
867
00:35:44,551 --> 00:35:46,384
-It's a meditation on cheese.
-Yeah.
868
00:35:46,461 --> 00:35:51,806
We did have four
very distinct dishes today,
869
00:35:51,817 --> 00:35:56,987
but there was one dish
that stood out above the rest.
870
00:35:57,063 --> 00:36:02,317
The winning dish today showed
this person could take cheddar
871
00:36:02,327 --> 00:36:04,995
and evolve it
into their own cuisine,
872
00:36:05,071 --> 00:36:09,157
but still give us
a delicious dish.
873
00:36:09,168 --> 00:36:11,501
And the winner is...
874
00:36:11,578 --> 00:36:14,287
♪♪♪
875
00:36:14,364 --> 00:36:17,174
Shota.
876
00:36:17,250 --> 00:36:19,009
Congratulations, Shota.
877
00:36:19,085 --> 00:36:21,461
Not only did you win
this elimination challenge,
878
00:36:21,537 --> 00:36:25,840
but you've won $10,000
from our friends at Tillamook.
879
00:36:25,851 --> 00:36:30,011
$10,000, yes!
I'm not broke anymore.
880
00:36:30,022 --> 00:36:32,263
Well, you know,
a little less broke.
881
00:36:32,340 --> 00:36:35,025
There's a big part of me coming
onto Top Chef that I was, like,
882
00:36:35,101 --> 00:36:37,769
worried about trying to not
do anything too Japanese
883
00:36:37,845 --> 00:36:39,362
because it might be
hard to understand.
884
00:36:39,439 --> 00:36:41,773
And the crazy thing is,
after you tasted a few bites,
885
00:36:41,849 --> 00:36:43,524
you felt like the cheddar
belonged in there,
886
00:36:43,535 --> 00:36:45,202
which is a crazy thing
to think about,
887
00:36:45,278 --> 00:36:48,154
because it's so antithetical
to Japanese cooking.
888
00:36:48,231 --> 00:36:50,823
It really felt like you went
out on a limb today, Shota,
889
00:36:50,900 --> 00:36:52,375
and I'm so glad you did.
Don't underestimate us.
890
00:36:52,452 --> 00:36:53,877
We are here for it.
891
00:36:53,954 --> 00:36:55,536
I like the way
you were thinking there.
892
00:36:55,547 --> 00:36:57,380
Taking a dish that is
made with tofu and thinking,
893
00:36:57,457 --> 00:36:59,123
"Okay, I can substitute
cheddar in there,
894
00:36:59,200 --> 00:37:01,501
I can get flavor in there,"
I think you nailed it.
895
00:37:01,577 --> 00:37:03,887
It means a lot to me
to win on that dish today,
896
00:37:03,964 --> 00:37:05,171
so, thank you very much.
897
00:37:05,248 --> 00:37:07,298
You can step aside, Shota.
898
00:37:07,375 --> 00:37:10,051
You know, when it comes
to the final four,
899
00:37:10,062 --> 00:37:13,972
it's always tough,
because everything's so good.
900
00:37:14,048 --> 00:37:17,183
Whoever goes home today
should go home knowing
901
00:37:17,260 --> 00:37:20,403
there was still
great food on that plate.
902
00:37:20,480 --> 00:37:23,931
♪♪♪
903
00:37:27,729 --> 00:37:31,248
Let's start with you, Gabe.
Walk us through your dish.
904
00:37:31,324 --> 00:37:32,657
I really wanted
to show some technique
905
00:37:32,734 --> 00:37:34,993
with the apple
and cooking in the cheddar fat.
906
00:37:35,069 --> 00:37:37,420
I love the idea
of you stepping outside
907
00:37:37,497 --> 00:37:39,080
of what you normally
have been giving us.
908
00:37:39,091 --> 00:37:41,582
These are the risks that,
in this competition,
909
00:37:41,593 --> 00:37:43,668
get you to the top.
910
00:37:43,745 --> 00:37:45,595
The technique
you showed today, Gabe,
911
00:37:45,672 --> 00:37:48,256
on so many of the components
you gave us,
912
00:37:48,267 --> 00:37:49,674
was staggering,
beautiful.
913
00:37:49,751 --> 00:37:52,093
And such distinct
uses of the cheese
914
00:37:52,104 --> 00:37:54,220
that I was really,
really impressed.
915
00:37:54,297 --> 00:37:55,605
Thank you.
916
00:37:55,682 --> 00:37:57,941
My problem with the dish is
it wasn't cheese-forward.
917
00:37:58,018 --> 00:38:00,018
The best piece of the dish
was the apple.
918
00:38:00,094 --> 00:38:02,112
That said,
I really liked the dish.
919
00:38:02,188 --> 00:38:04,355
I mean, to me,
it was a composed cheese plate
920
00:38:04,432 --> 00:38:06,357
before the dessert
in a tasting menu.
921
00:38:06,434 --> 00:38:08,359
-Dawn.
-Yes.
922
00:38:08,436 --> 00:38:10,120
I love the starting point,
Philadelphia cheesesteak.
923
00:38:10,196 --> 00:38:11,904
We all know it,
but we asked you
924
00:38:11,981 --> 00:38:13,406
to do cheese
five different ways,
925
00:38:13,483 --> 00:38:14,949
and three of those ways
were sauces.
926
00:38:14,960 --> 00:38:16,701
So, for me, it was,
like, a missed opportunity
927
00:38:16,778 --> 00:38:18,953
to do something
a little more creative.
928
00:38:18,964 --> 00:38:21,039
Now, one person
did not get a Gruyère.
929
00:38:21,115 --> 00:38:23,541
This keeps happening, you know?
930
00:38:23,618 --> 00:38:25,626
You gotta pay attention
to the stuff.
931
00:38:25,637 --> 00:38:27,211
I really don't know
how I did it.
932
00:38:27,288 --> 00:38:30,423
I checked every one,
and Jamie was helping me.
933
00:38:30,500 --> 00:38:32,133
I checked it too.
934
00:38:32,144 --> 00:38:33,935
Just letting you know,
one was missing.
935
00:38:35,647 --> 00:38:37,555
That's ----ed up.
936
00:38:37,632 --> 00:38:39,223
Dawn,
the sauce was grainy.
937
00:38:39,300 --> 00:38:41,559
On top of missing a component,
938
00:38:41,636 --> 00:38:44,145
those are the details that,
if you want to win,
939
00:38:44,156 --> 00:38:47,106
you have to identify them
and overcome them.
940
00:38:47,183 --> 00:38:50,660
The Gruyère was absolutely
the star of the day.
941
00:38:50,737 --> 00:38:53,237
-Thank you.
-But not everyone got it.
942
00:38:53,314 --> 00:38:56,074
-I'm really glad it wasn't me.
-Me too.
943
00:38:56,150 --> 00:38:59,336
I like the way you cook.
I like your flavors,
944
00:38:59,412 --> 00:39:01,454
and everything you cook
is well-seasoned.
945
00:39:01,531 --> 00:39:04,082
The soubise
in the little carafe,
946
00:39:04,158 --> 00:39:05,958
I had to drink it afterwards,
it was so good.
947
00:39:06,035 --> 00:39:08,628
The Gruyère was probably
the best bite of food
948
00:39:08,704 --> 00:39:11,506
-I had all night.
-Thank you, Chef.
949
00:39:11,516 --> 00:39:12,965
Jamie.
950
00:39:13,042 --> 00:39:14,425
I thought the spaetzle
was really good.
951
00:39:14,502 --> 00:39:16,427
I thought your fish
was beautifully cooked,
952
00:39:16,504 --> 00:39:18,355
and the crispy bits on top
were really nice.
953
00:39:18,431 --> 00:39:20,348
The sauce, because of all
the other ingredients in there,
954
00:39:20,359 --> 00:39:23,434
it lost its cheesiness.
I know the five things you did,
955
00:39:23,511 --> 00:39:25,195
I just didn't see them
amped up enough
956
00:39:25,271 --> 00:39:27,105
to make them distinct
and really special.
957
00:39:27,181 --> 00:39:29,107
-Okay.
-Of all the dishes today,
958
00:39:29,183 --> 00:39:31,201
you had the most
ambitious ideas.
959
00:39:31,277 --> 00:39:33,277
If Shota's dish came from Japan
960
00:39:33,354 --> 00:39:34,695
and Dawn's dish
came from Philadelphia,
961
00:39:34,706 --> 00:39:37,040
like, your dish
came from outer space.
962
00:39:37,117 --> 00:39:39,659
I think it's great, but the one
thing you have to be careful is
963
00:39:39,735 --> 00:39:41,369
if you are gonna
go out there,
964
00:39:41,380 --> 00:39:43,788
you have to have
the technique to back it up.
965
00:39:43,865 --> 00:39:47,166
There were a lot of zany,
beautiful moments in that dish,
966
00:39:47,243 --> 00:39:50,628
but I found the sauce
to really eat like tahini.
967
00:39:50,705 --> 00:39:52,430
It wasn't cheesy at all.
968
00:39:54,393 --> 00:39:56,634
Thank you so much for this
glorious cheese dinner.
969
00:39:56,711 --> 00:39:58,177
We'll call you back in a bit.
970
00:39:58,254 --> 00:39:59,562
-Thank you.
-Thank you.
971
00:39:59,639 --> 00:40:01,639
Good job, man.
972
00:40:01,716 --> 00:40:04,725
♪♪♪
973
00:40:04,736 --> 00:40:06,736
You know, what I love
about this challenge
974
00:40:06,813 --> 00:40:08,688
is that it's not just about
making a successful dish.
975
00:40:08,764 --> 00:40:11,649
It's to use one ingredient
and show it to us
976
00:40:11,726 --> 00:40:14,694
in five very different,
interesting ways.
977
00:40:14,770 --> 00:40:17,029
Gabe put together
a really solid dish.
978
00:40:17,106 --> 00:40:18,739
It was just simply
out of balance.
979
00:40:18,750 --> 00:40:21,742
He gave us a beautiful study
of cheese and apples,
980
00:40:21,753 --> 00:40:24,495
but I definitely don't see
how all of the elements
981
00:40:24,572 --> 00:40:27,665
really went together
to form one cohesive dish.
982
00:40:27,742 --> 00:40:30,168
At this point,
there's no room for mistakes.
983
00:40:30,244 --> 00:40:32,429
Mistakes get harder
to eliminate.
984
00:40:32,505 --> 00:40:34,172
Yeah.
985
00:40:34,248 --> 00:40:36,340
We all know Dawn
did not serve Brooke
986
00:40:36,417 --> 00:40:38,176
the Gruyère that we all loved.
987
00:40:38,252 --> 00:40:40,219
One of the ways
I judge food sometimes
988
00:40:40,296 --> 00:40:42,555
is by the number
of involuntary noises you make.
989
00:40:42,632 --> 00:40:45,349
With Gabe, everything was like,
"mhm," "hmm," "interesting."
990
00:40:45,426 --> 00:40:46,684
It was really intellectual.
991
00:40:46,761 --> 00:40:49,270
But Dawn's food--
and I know it has flaws--
992
00:40:49,281 --> 00:40:51,189
but it just made me go, "ahh."
993
00:40:51,265 --> 00:40:53,441
-Her food gives me a hug.
-Yes.
994
00:40:53,452 --> 00:40:58,070
If Dawn can't get every element
of her dish onto plates,
995
00:40:58,147 --> 00:40:59,747
I have to question
if she can move on.
996
00:41:01,793 --> 00:41:03,534
When you hear people talk about
997
00:41:03,611 --> 00:41:05,203
"fish and cheese
don't go together,"
998
00:41:05,279 --> 00:41:06,704
Jamie's dish is the reason why
999
00:41:06,781 --> 00:41:08,706
people talk about it
in that manner.
1000
00:41:08,783 --> 00:41:10,583
The fish was the biggest
problem in Jamie's dish.
1001
00:41:10,660 --> 00:41:12,418
The fish was
the best part of her dish.
1002
00:41:12,495 --> 00:41:14,471
The fish in itself,
but not in context--
1003
00:41:14,547 --> 00:41:15,880
No, no, I understand, I know.
1004
00:41:15,957 --> 00:41:18,216
It did not belong in that dish.
1005
00:41:18,292 --> 00:41:19,884
Right, but it was
the best part of that dish.
1006
00:41:19,961 --> 00:41:21,219
The sauce didn't taste
like cheese,
1007
00:41:21,295 --> 00:41:22,870
it tasted like sesame something,
1008
00:41:22,872 --> 00:41:25,556
and it was really heavy and
just not cheese-forward at all.
1009
00:41:25,633 --> 00:41:26,891
And I hate that for her,
1010
00:41:26,968 --> 00:41:28,809
because when she was cooking
Vietnamese food,
1011
00:41:28,820 --> 00:41:31,229
it was so good, and she just
got flustered by the cheese.
1012
00:41:31,305 --> 00:41:34,106
I knew my dish was wacky.
I just was stressed and, like,
1013
00:41:34,183 --> 00:41:36,234
"Ah, fish and cheese,
what were you thinking?"
1014
00:41:36,310 --> 00:41:38,611
But I was like,
"All right, you did it."
1015
00:41:38,688 --> 00:41:41,572
Well, I think we have
our answer, yes?
1016
00:41:41,649 --> 00:41:44,158
-Yes.
-Let's get them out here.
1017
00:41:44,169 --> 00:41:52,500
♪♪♪
1018
00:41:52,511 --> 00:41:54,919
You know, chefs, this challenge
starts a world away in Italy,
1019
00:41:54,996 --> 00:41:58,589
with a fantastic chef
who decided to do a study
1020
00:41:58,666 --> 00:42:00,800
in Parmigiano-Reggiano,
and it was successful
1021
00:42:00,876 --> 00:42:04,345
because he still retained the
inherent nature of that cheese.
1022
00:42:04,356 --> 00:42:07,181
Unfortunately,
our least favorite dish tonight
1023
00:42:07,192 --> 00:42:10,476
lost the sense of what
that cheddar is all about.
1024
00:42:10,553 --> 00:42:14,522
♪♪♪
1025
00:42:14,533 --> 00:42:18,150
Jamie, please pack
your knives and go.
1026
00:42:18,227 --> 00:42:21,487
I want to thank you guys
for this opportunity again,
1027
00:42:21,564 --> 00:42:24,949
for you guys to understand now,
my wackiness. I am wacky.
1028
00:42:25,026 --> 00:42:26,450
Jamie, it was
an absolute pleasure
1029
00:42:26,527 --> 00:42:27,868
having you on Top Chef.
1030
00:42:27,879 --> 00:42:30,621
You are zany and crazy.
Never change.
1031
00:42:30,698 --> 00:42:32,715
-Embrace the wackiness.
-Yes!
1032
00:42:32,792 --> 00:42:36,377
I can't wait to taste your food
in your restaurant very soon.
1033
00:42:36,388 --> 00:42:37,628
I can't wait, too.
1034
00:42:37,705 --> 00:42:39,389
Drunk, drunk, drunk,
lit, lit, lit,
1035
00:42:39,465 --> 00:42:40,673
-every single one of you.
-[all laughing]
1036
00:42:40,750 --> 00:42:42,466
Whiskey on me!
1037
00:42:42,543 --> 00:42:44,844
-We can't wait for that either.
-Thank you.
1038
00:42:44,920 --> 00:42:46,887
Thank you. Well, I guess
we can clear out the room
1039
00:42:46,898 --> 00:42:48,639
like I cut the cheese.
1040
00:42:48,716 --> 00:42:50,558
-[laughing]
-Thank you.
1041
00:42:50,569 --> 00:42:52,643
[giggling]
1042
00:42:52,720 --> 00:42:54,478
I am definitely proud of myself.
1043
00:42:54,555 --> 00:42:57,240
I did pretty well,
I filled my heart.
1044
00:42:57,317 --> 00:43:00,318
It's me. It's okay.
1045
00:43:00,394 --> 00:43:03,413
I did grow as a person
throughout this experience,
1046
00:43:03,489 --> 00:43:07,584
but I think I'm good with
the competitive cooking for now.
1047
00:43:07,660 --> 00:43:09,827
I'll never forget cooking
with you on the first day.
1048
00:43:09,904 --> 00:43:13,539
I mean, you literally told me,
"I'm so nervous!"
1049
00:43:13,616 --> 00:43:16,250
[all laughing]
1050
00:43:16,261 --> 00:43:19,762
Shota, Dawn, and Gabe,
you guys are badasses.
1051
00:43:19,839 --> 00:43:20,838
Bye, guys.
1052
00:43:20,915 --> 00:43:22,506
-Bye.
-Bye.
1053
00:43:22,583 --> 00:43:24,550
I will be in Vegas
waiting for you guys.
1054
00:43:24,627 --> 00:43:26,510
We're gonna get lit.
1055
00:43:26,587 --> 00:43:27,887
I'm out, bitches.
1056
00:43:27,963 --> 00:43:29,439
[giggling]
1057
00:43:31,276 --> 00:43:33,434
Next time on Top Chef...
1058
00:43:33,445 --> 00:43:36,604
-There's a squid hole!
-Bingo!
1059
00:43:36,615 --> 00:43:39,607
-If you dig it, they will come.
-[laughing]
1060
00:43:39,618 --> 00:43:41,567
Since we're here on the coast,
1061
00:43:41,644 --> 00:43:46,364
it only seems right that
we pay homage to James Beard
1062
00:43:46,440 --> 00:43:49,575
by cooking with one of
his favorite ingredients.
1063
00:43:49,652 --> 00:43:50,543
Dungeness crab.
1064
00:43:52,038 --> 00:43:53,463
Ow!
1065
00:43:53,539 --> 00:43:54,964
Good thing I'm tough, huh?
1066
00:43:55,041 --> 00:43:57,583
-[crunching]
-This is not formal dress food!
1067
00:43:57,660 --> 00:43:59,469
-Wow.
-You still have it on your nose!
1068
00:43:59,545 --> 00:44:02,639
Whoever makes it out of here
will go on to the finale.
1069
00:44:02,715 --> 00:44:03,798
Excuse me.
1070
00:44:03,808 --> 00:44:04,965
One tortilla short.
1071
00:44:04,976 --> 00:44:06,425
There was a missing tortilla.
1072
00:44:06,502 --> 00:44:09,303
This is a $250,000 mistake.
1073
00:44:09,314 --> 00:44:10,772
♪♪♪