1 00:00:01,650 --> 00:00:04,411 Tonight is the finale of Top Chef. 2 00:00:04,488 --> 00:00:07,831 Shota, Gabe, Dawn, 3 00:00:07,842 --> 00:00:10,834 you're going to the finale! 4 00:00:10,845 --> 00:00:14,013 -We could not decide! -Thank you so much! 5 00:00:14,089 --> 00:00:17,132 Dawn Burrell, former-Olympian-turned-chef, 6 00:00:17,209 --> 00:00:19,426 has impressed the judges all season 7 00:00:19,503 --> 00:00:21,020 with her global comfort food. 8 00:00:21,096 --> 00:00:22,679 Had me at ham hock roe. 9 00:00:22,690 --> 00:00:25,474 I'm jealous that I didn't create this dish. 10 00:00:25,550 --> 00:00:27,026 Feels like I made the Olympic team again. 11 00:00:27,102 --> 00:00:29,644 It's a culmination of all my hard work. 12 00:00:29,721 --> 00:00:32,606 The winning chef today is Dawn. 13 00:00:32,682 --> 00:00:34,691 Everything you cook is well-seasoned. 14 00:00:34,702 --> 00:00:35,984 But you left the gougère off one plate. 15 00:00:36,061 --> 00:00:38,037 -[timer beeping] -[bleep] me. 16 00:00:38,113 --> 00:00:40,489 I'm tired of making time mistakes. 17 00:00:40,565 --> 00:00:43,042 Time's up! You are doing a disservice 18 00:00:43,118 --> 00:00:44,877 to how talented you are. 19 00:00:44,953 --> 00:00:46,879 I'm gonna leave nothing behind. 20 00:00:46,955 --> 00:00:48,047 I'm here for the win. 21 00:00:48,123 --> 00:00:50,457 Whoo! 22 00:00:50,534 --> 00:00:53,052 Gabe Erales, the master of mole. 23 00:00:53,128 --> 00:00:55,128 We're short on sauces, let's go! 24 00:00:55,205 --> 00:00:56,722 It's very exciting to cook food that I feel 25 00:00:56,799 --> 00:00:58,131 is part of my culture and my soul. 26 00:00:58,208 --> 00:01:00,726 The winner of this round is Gabe. 27 00:01:00,803 --> 00:01:02,728 -Great job, man. -I feel very accomplished, 28 00:01:02,805 --> 00:01:06,065 and I don't ever want to give up because I'm happy 29 00:01:06,141 --> 00:01:08,233 with how far I've come. Bingo! 30 00:01:08,310 --> 00:01:10,852 Gabe's masterful when it comes to sauce-making. 31 00:01:10,929 --> 00:01:12,896 I want to do this real quick, guys, I'm sorry. 32 00:01:12,907 --> 00:01:14,147 [laughter] 33 00:01:14,224 --> 00:01:16,066 -Gabe. -Thank you guys so much. 34 00:01:16,077 --> 00:01:17,692 Gabe. 35 00:01:17,769 --> 00:01:19,578 Gabe. 36 00:01:19,655 --> 00:01:22,081 Crab fat tortillas are a big idea, Gabe. 37 00:01:22,157 --> 00:01:23,657 I'm gonna keep pushing. 38 00:01:23,733 --> 00:01:24,866 I would not be here if I didn't think 39 00:01:24,943 --> 00:01:25,918 I was the next Top Chef. 40 00:01:28,613 --> 00:01:30,756 -[laughs] -Shota Nakajima, 41 00:01:30,833 --> 00:01:33,041 a true technician of Japanese cuisine. 42 00:01:33,118 --> 00:01:36,595 Lobster sunomono, coffee and stout reduction inside. 43 00:01:36,672 --> 00:01:39,756 -Totally original. -I prepared tofu cheddar manju 44 00:01:39,767 --> 00:01:41,174 with a cheddar dashi. 45 00:01:41,251 --> 00:01:43,593 I've never had anything like this. 46 00:01:43,604 --> 00:01:45,938 Braised purple daikon with crab dish. 47 00:01:46,014 --> 00:01:47,940 That beautiful brininess in that broth, 48 00:01:48,016 --> 00:01:50,559 -it was so well-balanced. -Shota. 49 00:01:50,635 --> 00:01:52,111 -Shota. -I need to breathe. 50 00:01:52,187 --> 00:01:54,604 [laughter] 51 00:01:54,615 --> 00:01:56,857 That quarter million would really, really change my life, 52 00:01:56,933 --> 00:01:58,859 but it's not gonna be easy. 53 00:01:58,935 --> 00:02:00,953 This is a challenge for me, and it excites me, 54 00:02:01,029 --> 00:02:03,947 it drives me and it makes me want to cook better. 55 00:02:03,958 --> 00:02:07,951 ♪♪♪ 56 00:02:07,962 --> 00:02:12,789 Three chefs remain to duke it out in the finale. 57 00:02:12,800 --> 00:02:14,541 At stake for the winner-- 58 00:02:14,618 --> 00:02:16,877 a feature in Food and Wine magazine, 59 00:02:16,953 --> 00:02:19,796 an appearance at the Food and Wine Classic in Aspen, 60 00:02:19,807 --> 00:02:21,807 a quarter of a million dollars, 61 00:02:21,884 --> 00:02:24,759 furnished by San Pellegrino 62 00:02:24,836 --> 00:02:26,645 and the title of Top Chef. 63 00:02:26,722 --> 00:02:32,818 ♪♪♪ 64 00:02:32,895 --> 00:02:38,991 ♪♪♪ 65 00:02:39,067 --> 00:02:40,317 Aw, damn. 66 00:02:40,327 --> 00:02:41,985 Good morning, chefs. 67 00:02:41,996 --> 00:02:43,820 -Good morning! -Good morning! 68 00:02:43,831 --> 00:02:47,166 Congratulations, you are officially in the finale. 69 00:02:47,242 --> 00:02:48,658 -Thank you, ma'am. -Thank you so much. 70 00:02:48,669 --> 00:02:50,169 I made it through every challenge. 71 00:02:50,245 --> 00:02:51,578 I'm just really proud to be standing here 72 00:02:51,655 --> 00:02:52,829 with these two people. 73 00:02:52,840 --> 00:02:53,914 Nice view, huh? 74 00:02:53,990 --> 00:02:55,749 Yeah, it's beautiful. 75 00:02:55,825 --> 00:02:57,292 Well, it's our pleasure to welcome you 76 00:02:57,369 --> 00:02:59,678 to the stunning Willamette Valley Vineyards. 77 00:02:59,755 --> 00:03:01,630 -It's breathtaking. -Breathtaking. 78 00:03:01,706 --> 00:03:07,352 ♪♪♪ 79 00:03:07,429 --> 00:03:10,305 The rules for this one are super simple. 80 00:03:10,382 --> 00:03:13,192 For your finale challenge, you'll be tasked 81 00:03:13,268 --> 00:03:17,029 to create the best 4-course progressive meal 82 00:03:17,105 --> 00:03:18,772 of your lives. 83 00:03:18,848 --> 00:03:21,241 -That's all? Okay. -No pressure. 84 00:03:22,277 --> 00:03:24,152 Think about the way your menu flows. 85 00:03:24,229 --> 00:03:26,705 Think about the progression and the creative choices. 86 00:03:26,782 --> 00:03:30,876 All of this to tell the story of why you should be Top Chef. 87 00:03:30,953 --> 00:03:33,954 You'll have the rest of the day to shop 88 00:03:34,030 --> 00:03:35,997 for local goods and specialty products. 89 00:03:36,074 --> 00:03:37,716 For your first stop, we've arranged for you 90 00:03:37,793 --> 00:03:39,218 to meet with some local farmers and growers, 91 00:03:39,294 --> 00:03:40,961 here on the Willamette Valley food trail. 92 00:03:41,037 --> 00:03:44,839 After that, the state of Oregon is your oyster. 93 00:03:44,916 --> 00:03:47,226 Feel free to visit Oregon's Mount Hood territory. 94 00:03:47,302 --> 00:03:48,894 You could spend your day gathering 95 00:03:48,971 --> 00:03:50,178 all the ingredients you need. 96 00:03:50,255 --> 00:03:52,731 Just hit the road in that BMW X6M, 97 00:03:52,808 --> 00:03:54,391 and go explore. 98 00:03:54,401 --> 00:03:56,226 Sounds like you have a lot of work ahead of you. 99 00:03:56,237 --> 00:03:58,904 There's a quarter million dollars on the line, yeah. 100 00:03:58,981 --> 00:04:00,906 Don't worry. We're calling in the cavalry. 101 00:04:02,434 --> 00:04:04,034 Oh, cavalry! 102 00:04:05,913 --> 00:04:07,246 [cheering, laughter] 103 00:04:07,322 --> 00:04:09,072 -Hello, kids! -How's it going? 104 00:04:09,083 --> 00:04:11,241 -Yeah! -I love you guys! 105 00:04:11,252 --> 00:04:14,253 Seeing Byron, Maria and Jamie, I am extremely excited. 106 00:04:14,329 --> 00:04:15,754 It's been a minute. 107 00:04:15,831 --> 00:04:18,415 -I'm back, bitches! -[laughter] 108 00:04:18,425 --> 00:04:21,635 It's time to draw knives one final time. 109 00:04:23,338 --> 00:04:25,264 Ah, look at that. Dawn's got first choice. 110 00:04:25,340 --> 00:04:27,090 So Dawn, do you know who? 111 00:04:27,101 --> 00:04:29,009 -Jamie. -Yay! 112 00:04:29,085 --> 00:04:30,769 [giggling] 113 00:04:30,846 --> 00:04:32,437 Why did you choose Jamie? I'm curious. 114 00:04:32,514 --> 00:04:35,107 She is very, very fierce and feisty in the kitchen. 115 00:04:35,183 --> 00:04:38,059 We also have similar flavor profiles that we build. 116 00:04:38,136 --> 00:04:40,270 All right. Shota? 117 00:04:40,281 --> 00:04:43,106 -I'm gonna go with Byron. -Yeah! 118 00:04:43,117 --> 00:04:44,941 All right. Well, you lucked out, Gabe. 119 00:04:44,952 --> 00:04:46,067 This one just kinda makes sense. 120 00:04:46,144 --> 00:04:47,777 Yeah. 121 00:04:47,788 --> 00:04:50,864 [laughter] 122 00:04:50,940 --> 00:04:54,075 Guys, this is an experience that none of you 123 00:04:54,152 --> 00:04:56,286 will ever forget. Tomorrow, 124 00:04:56,297 --> 00:04:59,748 you'll have six hours to prep and cook 125 00:04:59,824 --> 00:05:02,125 here at the Willamette Valley Vineyards, 126 00:05:02,136 --> 00:05:04,753 and the following day, you'll have three hours 127 00:05:04,829 --> 00:05:06,755 -before service begins. -Good luck. 128 00:05:06,831 --> 00:05:08,214 One of you will be Top Chef. 129 00:05:08,291 --> 00:05:10,759 -Oh, my God! -Bye-bye. 130 00:05:10,835 --> 00:05:12,927 -Bye! -Thank you, chef! 131 00:05:13,004 --> 00:05:14,479 [laughter] 132 00:05:14,556 --> 00:05:16,315 Oh, man! 133 00:05:16,391 --> 00:05:19,267 It's just you, at the finale. 134 00:05:19,344 --> 00:05:21,478 -I know. -Top Chef. 135 00:05:21,488 --> 00:05:22,487 I have found my mentor in you. 136 00:05:22,564 --> 00:05:24,230 Aw, that's so sweet. 137 00:05:24,307 --> 00:05:26,158 And I really, really, admire you and love you, 138 00:05:26,234 --> 00:05:28,234 and it's gonna be an honor and I'm here for you. 139 00:05:28,311 --> 00:05:29,703 It worked out perfectly. 140 00:05:31,073 --> 00:05:35,116 I got a basis of a plan so far, but I really 141 00:05:35,193 --> 00:05:36,409 kinda want to see what's out there. 142 00:05:36,486 --> 00:05:39,004 -Yeah. -This menu needs to tell 143 00:05:39,081 --> 00:05:41,840 a story of who I am and who I have become on Top Chef. 144 00:05:41,917 --> 00:05:43,833 -Short rib? -Mm-hmm. 145 00:05:43,844 --> 00:05:45,335 And chichilo negro mole. For me, I want that 146 00:05:45,346 --> 00:05:47,337 to be the showstopper. 147 00:05:47,348 --> 00:05:50,465 This particular mole was taught to me by Susana Trilling, 148 00:05:50,542 --> 00:05:54,019 who lives in Oaxaca, and has a cooking school there. 149 00:05:54,096 --> 00:05:56,021 She has been very inspiring to me. 150 00:05:56,098 --> 00:05:57,856 Five hours to cook, minimum. 151 00:05:57,933 --> 00:06:00,266 I want to pay an homage to her through this mole. 152 00:06:00,343 --> 00:06:03,311 So, Susana, that one's for you. 153 00:06:03,388 --> 00:06:04,863 Your menu looks amazing. 154 00:06:04,940 --> 00:06:06,481 They're going to sh-- their pants. 155 00:06:06,558 --> 00:06:08,483 -[laughs] -What do you have planned? 156 00:06:08,560 --> 00:06:10,026 My big thing is I wanna make sure 157 00:06:10,037 --> 00:06:11,370 that it's not a crazy hard menu, 158 00:06:11,446 --> 00:06:13,321 so we can, like, execute it properly. 159 00:06:13,398 --> 00:06:15,990 That's like, my always, always thing. 160 00:06:16,067 --> 00:06:19,378 Going into this finale, I had a goal of showcasing 161 00:06:19,454 --> 00:06:21,380 Japanese cuisine and technique, and I think 162 00:06:21,456 --> 00:06:23,123 I've been able to showcase a lot of that. 163 00:06:23,199 --> 00:06:24,958 But for this whole competition, 164 00:06:25,034 --> 00:06:27,043 they've been asking about cooking from the heart, 165 00:06:27,054 --> 00:06:29,888 and I'm gonna lean towards that and do more soulful cooking. 166 00:06:29,965 --> 00:06:32,173 My third course, I'm thinking, I'll do Japanese curry. 167 00:06:32,250 --> 00:06:34,226 -Oh, really! -I haven't done Japanese curry. 168 00:06:34,302 --> 00:06:35,844 -It's kind of a sweet curry. -Okay. 169 00:06:35,920 --> 00:06:36,970 It was my mom's favorite food. 170 00:06:37,046 --> 00:06:39,305 Cozy, in your face, super... 171 00:06:39,382 --> 00:06:43,143 -Japanese as you can get. -Yeah, yeah. 172 00:06:43,219 --> 00:06:45,019 First course is gonna be cold, 173 00:06:45,096 --> 00:06:47,239 but I'm wondering whether I should do beef twice. 174 00:06:47,315 --> 00:06:49,241 I'm considering lamb as well. 175 00:06:49,317 --> 00:06:52,026 There are lots of things that are up in the air in my menu. 176 00:06:52,103 --> 00:06:55,029 I gain my inspiration by looking 177 00:06:55,106 --> 00:06:56,489 and feeling and tasting, 178 00:06:56,566 --> 00:06:58,250 and I don't want to leave anything out. 179 00:06:58,326 --> 00:07:01,086 But my goal is to highlight pan-African cuisine. 180 00:07:01,163 --> 00:07:03,371 Second course, I'm gonna do green gumbo. 181 00:07:03,448 --> 00:07:05,915 That's in honor of Chef Leah Chase. 182 00:07:05,926 --> 00:07:07,876 She's a trailblazer in New Orleans. 183 00:07:07,952 --> 00:07:10,429 I am making a play on Gumbo Z'Herbes, 184 00:07:10,505 --> 00:07:13,339 a dish that was created by Leah Chase. 185 00:07:13,416 --> 00:07:16,593 She uses at least five types of greens and herbs. 186 00:07:16,603 --> 00:07:18,845 I am going to firm up this menu tomorrow. 187 00:07:18,922 --> 00:07:22,223 My goal is to make sure that my plates are finished. 188 00:07:22,300 --> 00:07:24,601 I will stare at it-- "Bitch, you forgot that!" 189 00:07:24,611 --> 00:07:26,352 [both laughing] 190 00:07:26,429 --> 00:07:28,438 We're good to go. 191 00:07:28,449 --> 00:07:30,440 -Let's get out of here. -Should we go shopping? 192 00:07:30,451 --> 00:07:32,275 Whoo! 193 00:07:32,286 --> 00:07:34,903 -We're back in the car again! -Whoo! 194 00:07:34,979 --> 00:07:39,282 ♪♪♪ 195 00:07:39,293 --> 00:07:43,912 ♪♪♪ 196 00:07:43,988 --> 00:07:47,290 Get out of here! [giggling] 197 00:07:47,301 --> 00:07:49,301 I'm looking for something for a dessert course. 198 00:07:49,377 --> 00:07:51,136 This would probably be the sweetest one we have. 199 00:07:51,213 --> 00:07:53,254 -The delicata? -Yeah. 200 00:07:53,331 --> 00:07:55,965 I think a lot of what Top Chef is about is 201 00:07:55,976 --> 00:07:57,601 telling a story through food. 202 00:07:58,979 --> 00:08:00,479 Ooh, tepache. 203 00:08:00,555 --> 00:08:03,264 Candied squash was a big part of my childhood. 204 00:08:03,341 --> 00:08:04,983 Esta perfecto! 205 00:08:05,060 --> 00:08:07,319 It's a traditional Mexican dessert where squash 206 00:08:07,395 --> 00:08:09,604 is essentially candied in Mexican cane sugar. 207 00:08:09,681 --> 00:08:12,607 I hope for it to impress the judges by really 208 00:08:12,684 --> 00:08:14,493 telling the story about who I am as a chef. 209 00:08:14,569 --> 00:08:16,453 Okay. I think that's it, no? 210 00:08:17,647 --> 00:08:19,489 Dawn, are you excited? 211 00:08:19,500 --> 00:08:23,159 I am excited, but I had a couple of rough cooks. 212 00:08:23,170 --> 00:08:25,119 Honestly, don't get down on yourself. 213 00:08:25,196 --> 00:08:26,663 You do awesome flavors and stuff like that. 214 00:08:26,673 --> 00:08:29,165 If we do a plate up an hour before service, 215 00:08:29,176 --> 00:08:30,667 I can see what you want me to do 216 00:08:30,677 --> 00:08:32,010 and we have that rehearsed already. 217 00:08:32,087 --> 00:08:33,419 That's my goal. 218 00:08:33,496 --> 00:08:36,181 ♪♪♪ 219 00:08:36,258 --> 00:08:39,008 And these are, like, the tiniest baby kohlrabis. 220 00:08:39,019 --> 00:08:40,969 That might actually be good with the octopus. 221 00:08:41,045 --> 00:08:42,020 Yeah. 222 00:08:43,098 --> 00:08:44,397 Sorrel. 223 00:08:46,101 --> 00:08:47,475 I'm gonna take a saba. 224 00:08:47,552 --> 00:08:49,027 Saba? This one? 225 00:08:49,104 --> 00:08:52,146 I'm leaning more towards a cozy coursing. 226 00:08:52,223 --> 00:08:53,690 Aw, sexy, dude! 227 00:08:53,700 --> 00:08:56,034 Japanese food seems simple, but it's not. 228 00:08:56,111 --> 00:08:57,986 One little edge off on acidity, 229 00:08:58,062 --> 00:09:00,363 or sweetness or saltiness, it's gonna show more. 230 00:09:00,374 --> 00:09:02,490 So, I just gotta make sure I execute 231 00:09:02,567 --> 00:09:05,001 the dishes that I want to do properly. 232 00:09:06,121 --> 00:09:07,662 -Can't forget these. -If I don't win 233 00:09:07,739 --> 00:09:09,539 and can't give you anything, at least I got you that. 234 00:09:09,550 --> 00:09:12,166 -Remember that, all right? -[both laughing] 235 00:09:12,243 --> 00:09:13,167 -Thank you very much! -Thank you. 236 00:09:13,244 --> 00:09:14,219 Thank you very much. 237 00:09:15,630 --> 00:09:18,047 -Look at this. -Wow! 238 00:09:18,058 --> 00:09:21,217 -Oh, wow. -This house is amazing. 239 00:09:21,228 --> 00:09:22,727 Shota, this is your room, right here. 240 00:09:22,804 --> 00:09:25,346 Or we can all stay in one room together. 241 00:09:25,423 --> 00:09:27,223 -Big day tomorrow. -Big day. 242 00:09:27,234 --> 00:09:29,517 This menu is really coming to me slowly, 243 00:09:29,594 --> 00:09:31,978 but just as in my athletic career, 244 00:09:32,055 --> 00:09:36,074 I would train for years to be on the Olympic team 245 00:09:36,151 --> 00:09:39,578 and compete for only a few seconds. 246 00:09:39,654 --> 00:09:42,989 This is the meal of my lifetime. 247 00:09:43,066 --> 00:09:56,595 I'm gonna give the judges everything I have. 248 00:09:56,671 --> 00:09:57,837 All right, one thing at a time. 249 00:09:57,914 --> 00:10:00,548 -What's up? -Hi, bosses! 250 00:10:00,625 --> 00:10:01,674 -You ready, brother? -What I'm gonna 251 00:10:01,751 --> 00:10:02,842 have you start with 252 00:10:02,919 --> 00:10:04,510 is get the pig heads going. 253 00:10:04,587 --> 00:10:06,262 Me and you can double team the squash. 254 00:10:06,273 --> 00:10:08,056 I'm gonna do basically all the dessert sh---. 255 00:10:08,132 --> 00:10:09,608 -Okay. -Almost every dish 256 00:10:09,684 --> 00:10:11,851 -has a bread component. -Cool. 257 00:10:11,928 --> 00:10:14,613 It sounds like a lot. We'll get it. 258 00:10:17,859 --> 00:10:20,410 So the first course, I'm doing kind of a raw course. 259 00:10:21,479 --> 00:10:22,528 Trying to showcase different styles 260 00:10:22,605 --> 00:10:24,205 and different techniques. 261 00:10:25,316 --> 00:10:27,200 Course two is an octopus karaage. 262 00:10:27,276 --> 00:10:30,119 I haven't done octopus yet. It's one of my favorite courses. 263 00:10:30,130 --> 00:10:32,538 -This is burdock root. - Can I see what this is like? 264 00:10:32,615 --> 00:10:34,791 We're doing a puree out of it, It's got that super Earthy note. 265 00:10:34,801 --> 00:10:36,626 Yeah, yeah it's very earthy. 266 00:10:36,637 --> 00:10:38,544 -So, third course. -Beef tongue curry. 267 00:10:38,621 --> 00:10:41,798 Beef tongue is an extremely good braising meat, and 268 00:10:41,808 --> 00:10:43,216 I want to make curry for my mom. 269 00:10:43,292 --> 00:10:44,309 I don't think I was an easy kid 270 00:10:44,386 --> 00:10:45,802 to take care of, for my mom, 271 00:10:45,812 --> 00:10:48,221 but my mom made curry once a week. 272 00:10:48,297 --> 00:10:50,556 It's her favorite food. Just want to kind of honor that. 273 00:10:50,633 --> 00:10:52,266 I actually like to peel the skin first, 274 00:10:52,343 --> 00:10:54,152 potato starch it, fry it and crust the outside. 275 00:10:54,229 --> 00:10:56,229 -You fry it? -Then I braise it overnight. 276 00:10:56,305 --> 00:10:58,815 -Crazy, right? -Just a classic Japanese dish. 277 00:10:58,825 --> 00:11:00,650 You're a classic Japanese dish. 278 00:11:00,661 --> 00:11:01,826 [giggling] 279 00:11:03,571 --> 00:11:05,622 [humming] 280 00:11:06,983 --> 00:11:09,450 We finally get to cook together, Maria. 281 00:11:09,527 --> 00:11:11,411 -Yes! -First course, 282 00:11:11,487 --> 00:11:13,672 we are going to be doing pig head cheese. 283 00:11:13,748 --> 00:11:17,342 It's kind of an homage to both the Yucatan and Mexico City. 284 00:11:17,419 --> 00:11:19,177 The most difficult aspects of the menu 285 00:11:19,254 --> 00:11:22,755 are getting the pig head cooked, picked, seasoned, 286 00:11:22,832 --> 00:11:25,633 and pressed so that it can be portioned the following day. 287 00:11:25,710 --> 00:11:27,510 So, how do you want this? Water... 288 00:11:27,521 --> 00:11:29,762 -Just puree it to make a paste. -Okay. 289 00:11:29,839 --> 00:11:31,523 For the second course, I am doing 290 00:11:31,599 --> 00:11:33,766 a scallop and tepache aguachile. 291 00:11:33,843 --> 00:11:35,694 -Yeah, that's great. -One point for Maria. 292 00:11:35,770 --> 00:11:37,645 For the third course, I'm doing short rib, 293 00:11:37,722 --> 00:11:40,532 Oregon mushrooms, and chichilo negro mole. 294 00:11:40,608 --> 00:11:42,150 It's about to get smoky in here. 295 00:11:42,226 --> 00:11:44,277 The ashes of the tortilla and the seeds 296 00:11:44,353 --> 00:11:46,279 is one of the components of the mole. 297 00:11:46,355 --> 00:11:49,198 Mole is a Mexican term for "sauce." 298 00:11:49,209 --> 00:11:50,950 It's not just throwing everything in a pot, 299 00:11:51,027 --> 00:11:52,785 letting it boil away and then pureeing it. 300 00:11:52,862 --> 00:11:55,329 Varieties of mole are endless. 301 00:11:55,406 --> 00:11:58,791 The way that I make mole is I create a bunch of subsets 302 00:11:58,868 --> 00:12:01,720 of sauces, and then they all come together and cook down. 303 00:12:01,796 --> 00:12:04,505 -Now it's getting good. -A trip to Mexico. 304 00:12:04,582 --> 00:12:06,558 No passport needed, ladies and gentlemen. 305 00:12:06,634 --> 00:12:07,967 [laughs] 306 00:12:08,044 --> 00:12:09,477 Four hours. 307 00:12:12,423 --> 00:12:14,348 What's the inspiration for the first course? 308 00:12:14,425 --> 00:12:18,644 I am doing a play on kitfo, which is an Ethiopian tartare. 309 00:12:18,721 --> 00:12:20,313 It sounds delicious. 310 00:12:20,389 --> 00:12:23,316 My first course is luiijuh tartare 311 00:12:23,392 --> 00:12:25,860 with beef tendon and honey bread. 312 00:12:25,937 --> 00:12:27,695 The gumbo, I nixed the pork. 313 00:12:27,772 --> 00:12:29,322 We're not doing that. We are making this 314 00:12:29,398 --> 00:12:31,583 -a seafood gumbo that is green. -Got it. 315 00:12:31,659 --> 00:12:34,252 For the second course, I am making green gumbo 316 00:12:34,329 --> 00:12:37,246 with a Carolina gold rice fritter. 317 00:12:37,257 --> 00:12:39,665 Beef cheeks, it's like if short rib 318 00:12:39,742 --> 00:12:42,210 and oxtails had a baby. 319 00:12:42,286 --> 00:12:43,336 - [laughs] - Third course, 320 00:12:43,412 --> 00:12:45,254 I'm making a jerk beef cheek 321 00:12:45,265 --> 00:12:47,599 with braised black-eyed peas and buttered turnips. 322 00:12:47,675 --> 00:12:50,551 Strain this stock out and reserve it for me. 323 00:12:50,628 --> 00:12:53,271 My goal is to present this very humble dish... 324 00:12:53,348 --> 00:12:55,515 Double the amount of onions, equal amount of peppers. 325 00:12:55,591 --> 00:12:57,776 ...that is full of flavor and technique. 326 00:12:57,852 --> 00:12:59,519 Okay. Oh God damn it. Okay. 327 00:12:59,595 --> 00:13:02,355 I want her to win, but it's a lot. 328 00:13:02,431 --> 00:13:04,857 Stir hard. Thank you. 329 00:13:04,934 --> 00:13:09,904 ♪♪♪ 330 00:13:09,981 --> 00:13:11,906 Byron, let's focus on that dessert real quick. 331 00:13:11,983 --> 00:13:14,534 So, hoji tea is a roasted green tea. 332 00:13:14,610 --> 00:13:16,953 It's a tea that my mom made all the time. 333 00:13:16,963 --> 00:13:19,464 I smell that tea, I taste that tea, it reminds me of home. 334 00:13:19,541 --> 00:13:21,874 Fourth course, I'm making hoji tea cheesecake 335 00:13:21,951 --> 00:13:23,468 with cedar-smoked gelato. 336 00:13:23,545 --> 00:13:24,877 Yeah, literally just cold smoking 337 00:13:24,954 --> 00:13:27,547 trying to get that smoke flavor in. 338 00:13:27,623 --> 00:13:29,298 -Want to smoke it one more time? -One more time? 339 00:13:29,309 --> 00:13:30,499 Yeah, let's smoke it one more time. 340 00:13:31,627 --> 00:13:35,313 I am going to get the squash nixtamalised. 341 00:13:35,390 --> 00:13:38,057 For the final course, I am doing a squash 342 00:13:38,134 --> 00:13:41,894 candied in Mexican cane sugar with cafe Mexicano ice cream. 343 00:13:41,971 --> 00:13:43,655 It's delicious! 344 00:13:43,731 --> 00:13:46,274 I'm gonna ask you to take over this half for me. 345 00:13:46,350 --> 00:13:48,401 'Cause I have to start on baking bread. 346 00:13:48,477 --> 00:13:50,486 My fourth course is yam and buttermilk bread pudding. 347 00:13:50,497 --> 00:13:54,574 Bread is a very common thing in Southern culture. 348 00:13:54,650 --> 00:13:56,576 We have it at all dinner tables. 349 00:13:56,652 --> 00:13:57,994 -Now what do you want me to do? -Just cut, 350 00:13:58,004 --> 00:13:59,662 as if your life depended on it. 351 00:13:59,673 --> 00:14:01,497 The judges will gain the knowledge 352 00:14:01,508 --> 00:14:04,083 of who I am as a chef, and how we cook as a family. 353 00:14:04,160 --> 00:14:05,835 56 minutes! 354 00:14:05,846 --> 00:14:08,421 Can you put a tape on that oven just to make sure 355 00:14:08,497 --> 00:14:10,590 no one touches it? If you know what I mean? 356 00:14:10,666 --> 00:14:11,966 -You gonna leave it on all night? 357 00:14:12,043 --> 00:14:13,759 No, it's off. Beef tongue needs to cook 358 00:14:13,836 --> 00:14:14,969 with that residual heat. 359 00:14:15,046 --> 00:14:16,429 You're a brave soldier. 360 00:14:16,505 --> 00:14:17,605 Yes, chef, I am. 361 00:14:18,933 --> 00:14:20,850 -Seven minutes! -We'll have the pig head 362 00:14:20,861 --> 00:14:22,435 -pressing overnight. -Okay. 363 00:14:22,511 --> 00:14:24,645 Curry is in, bada-bing, bada-boom! 364 00:14:24,722 --> 00:14:25,980 Tomorrow, when you first walk in, 365 00:14:26,057 --> 00:14:27,607 I have to get the bread baked first. 366 00:14:27,683 --> 00:14:29,942 I am not able to bake off this bread. 367 00:14:30,019 --> 00:14:32,361 I'm gonna proof my bread overnight, 368 00:14:32,372 --> 00:14:34,372 and bake it first thing in the morning. 369 00:14:34,449 --> 00:14:37,542 That's going to be integral to our success. 370 00:14:37,619 --> 00:14:40,369 ♪♪♪ 371 00:14:40,380 --> 00:14:42,380 -It was so much fun, man. -All right, I'll see ya. 372 00:14:42,457 --> 00:14:44,790 -Thank you! -I'm proud of you! 373 00:14:44,867 --> 00:14:49,128 ♪♪♪ 374 00:14:49,205 --> 00:14:53,725 ♪♪♪ 375 00:14:53,801 --> 00:14:56,394 Home sweet home, guys. I smell something. 376 00:14:56,471 --> 00:14:57,803 Oh, shoot. 377 00:14:57,880 --> 00:15:00,014 -Chefs, please. -Hi, chefs. 378 00:15:00,091 --> 00:15:02,558 All the all-stars here? 379 00:15:02,569 --> 00:15:03,976 What in the world is happening? 380 00:15:04,053 --> 00:15:05,737 Couldn't make it that easy, right? 381 00:15:05,813 --> 00:15:09,908 You three have to choose one of us to cook against 382 00:15:09,984 --> 00:15:11,692 and the loser will be going home. 383 00:15:11,769 --> 00:15:14,820 ♪♪♪ 384 00:15:14,897 --> 00:15:16,656 -Psych! -[laughter] 385 00:15:16,732 --> 00:15:20,159 [laughter] 386 00:15:20,236 --> 00:15:22,495 I was like, "Later..." 387 00:15:22,571 --> 00:15:23,755 [laughter] 388 00:15:23,831 --> 00:15:25,498 That was the worst joke ever. 389 00:15:25,574 --> 00:15:27,759 Come in! Hi! 390 00:15:27,835 --> 00:15:30,169 There's no cooking except for us cooking for you guys today. 391 00:15:30,246 --> 00:15:32,838 -Whew! -Amazing! 392 00:15:32,915 --> 00:15:34,599 [applause] 393 00:15:34,676 --> 00:15:37,551 Congratulations, guys. How do you guys feel? 394 00:15:37,628 --> 00:15:39,604 You know I'm, I'm running things through my head. 395 00:15:39,681 --> 00:15:40,888 You know, you know how it is. 396 00:15:40,965 --> 00:15:43,099 Dawn, scale it back. 397 00:15:43,109 --> 00:15:46,102 Don't overthink adding that extra garnish. 398 00:15:46,112 --> 00:15:48,771 Like is it, does it need it, or is it just for color? 399 00:15:48,782 --> 00:15:50,782 Chef, I hear you. 400 00:15:50,858 --> 00:15:53,067 All right guys, dinner's up. 401 00:15:53,144 --> 00:15:54,944 -Shota, where's your plate? -Oh. 402 00:15:54,955 --> 00:15:57,622 Tonight, we're nice to you. Tomorrow we will be mean. 403 00:15:57,699 --> 00:16:00,533 - [laughter] - Hey! Uncle Ed! 404 00:16:00,609 --> 00:16:02,794 Gabe and his 1001 moles. 405 00:16:02,870 --> 00:16:05,955 -1001 moles! -He's got four left, four left. 406 00:16:05,966 --> 00:16:08,708 -[laughing] -A sweet mole for the finish. 407 00:16:08,784 --> 00:16:10,635 There's gonna be some mole dipping sauce. 408 00:16:10,712 --> 00:16:12,211 [laughter] 409 00:16:12,288 --> 00:16:15,640 This meal is a meal that I think many chefs 410 00:16:15,717 --> 00:16:17,717 and many people would dream of. 411 00:16:17,793 --> 00:16:20,928 It's a collaboration of amazing chefs 412 00:16:21,005 --> 00:16:22,805 cooking and taking care of you tonight. 413 00:16:22,816 --> 00:16:24,765 That means a lot. 414 00:16:24,842 --> 00:16:27,643 Once you get home, your creativity starts 415 00:16:27,654 --> 00:16:30,604 to blossom in directions that you never expected it to, 416 00:16:30,681 --> 00:16:32,657 because of all the people you get to meet 417 00:16:32,734 --> 00:16:35,493 and all of the experiences you have because of this. 418 00:16:35,570 --> 00:16:38,663 But also, I think the different backgrounds that you guys have, 419 00:16:38,740 --> 00:16:42,500 which is very unique, it's about showcasing that. 420 00:16:42,577 --> 00:16:45,161 Also, other communities that you each represent, you know? 421 00:16:45,171 --> 00:16:47,163 You're all winners right now. 422 00:16:47,173 --> 00:16:50,508 We're so proud of you and you're a part of our family. 423 00:16:50,585 --> 00:16:53,169 -So, cheers. -Aw, Mel! 424 00:16:53,179 --> 00:16:55,588 Welcome to the family one more time! 425 00:16:55,664 --> 00:17:01,519 ♪♪♪ 426 00:17:01,687 --> 00:17:06,974 ♪♪♪ 427 00:17:07,051 --> 00:17:09,685 It's crazy that our-- it's our last cook. 428 00:17:09,696 --> 00:17:11,270 I can't wrap my head around it. 429 00:17:11,347 --> 00:17:13,272 How'd you feel about the surprise last night? 430 00:17:13,349 --> 00:17:17,026 It's the perfect ending to our journey. 431 00:17:17,037 --> 00:17:20,029 -Yeah, final supper. -Yeah, exactly. 432 00:17:20,040 --> 00:17:22,206 I'm really proud of us. Like, we did this. 433 00:17:22,283 --> 00:17:23,783 Yeah. 434 00:17:23,859 --> 00:17:25,868 Today is an emotional day. I'm here, 435 00:17:25,879 --> 00:17:28,537 not only just cooking for myself, but for my family 436 00:17:28,548 --> 00:17:30,882 who are also making sacrifices for me to be here. 437 00:17:30,958 --> 00:17:33,834 And for the chance to walk away with this 438 00:17:33,911 --> 00:17:36,670 incredible title that can change our lives. 439 00:17:36,747 --> 00:17:44,896 ♪♪♪ 440 00:17:44,972 --> 00:17:47,723 Oh my God, one last cook! Ha ha! 441 00:17:47,734 --> 00:17:53,571 ♪♪♪ 442 00:17:53,648 --> 00:17:55,689 Good morning, beautiful people! 443 00:17:55,766 --> 00:17:58,743 Good morning. Good morning. Good morning. Good morning. 444 00:17:58,820 --> 00:18:01,245 -Good luck charm! -Ah, mi amor! 445 00:18:01,322 --> 00:18:04,573 -Let's do this, kid. -Let's go. [sighs] 446 00:18:04,584 --> 00:18:07,368 ♪♪♪ 447 00:18:07,444 --> 00:18:09,712 Get this mole cooking again. 448 00:18:10,781 --> 00:18:13,591 We need the cooked bone marrow. 449 00:18:13,668 --> 00:18:16,377 Puff the crisps, make the tomato and celery salad. 450 00:18:16,453 --> 00:18:18,087 That's a lot for the first one. 451 00:18:18,098 --> 00:18:19,764 I need to do lamb first, for sure. 452 00:18:19,841 --> 00:18:21,099 I'm gonna start crossing off whatever is done. 453 00:18:21,175 --> 00:18:22,183 Heard. 454 00:18:24,795 --> 00:18:26,062 How did the beef tongue turn out? 455 00:18:27,298 --> 00:18:29,056 -Oh my God. -That's stupid, right? 456 00:18:29,133 --> 00:18:30,850 -Wow. Oh, yeah. -Super soft. 457 00:18:30,926 --> 00:18:31,767 That technique is freaky. I've never seen that. 458 00:18:31,778 --> 00:18:33,227 That's so cool. 459 00:18:33,304 --> 00:18:36,155 Oh, I'm so glad that worked out. [laughs] 460 00:18:37,617 --> 00:18:39,283 -Love it. -I'm just cutting 461 00:18:39,360 --> 00:18:41,235 the banana leaf that we're going to cook the bread in. 462 00:18:41,312 --> 00:18:44,122 The honey bread for course one is priority. 463 00:18:44,198 --> 00:18:46,365 -Yesterday was intense. -Was I intense? 464 00:18:46,442 --> 00:18:48,409 -A little bit? -I'm an intense person. 465 00:18:48,485 --> 00:18:50,703 -I'm sorry. -No! 466 00:18:50,779 --> 00:18:54,298 Even though the whole bread pudding for course four 467 00:18:54,375 --> 00:18:56,750 has to be created, I feel like we can do it. 468 00:18:56,827 --> 00:18:58,636 Sweet potato bread going in. 469 00:18:59,881 --> 00:19:01,797 -How does it look, Gabe? -Amazing. 470 00:19:01,808 --> 00:19:04,258 We're going to bread it, dredge it in masa, and fry it. 471 00:19:04,335 --> 00:19:05,968 Being able to have someone like Maria 472 00:19:05,979 --> 00:19:08,137 who understands my flavors, you know, 473 00:19:08,148 --> 00:19:10,806 Mexican cuisine as well as she does, is huge. 474 00:19:10,817 --> 00:19:13,142 It's going to absorb a lot of grease. 475 00:19:13,153 --> 00:19:15,269 They're not going to be able to taste the cochinita. 476 00:19:15,346 --> 00:19:17,989 Let's try it on the pan. That'll make it more crispy. 477 00:19:18,065 --> 00:19:21,033 The pan, it's going to be day and night. 478 00:19:22,353 --> 00:19:24,653 -Look. -I like it. 479 00:19:24,664 --> 00:19:26,739 Good call. 480 00:19:26,815 --> 00:19:28,782 ♪♪♪ 481 00:19:28,859 --> 00:19:30,951 Second course, I'm going to change a little bit. 482 00:19:31,028 --> 00:19:32,995 I'm going to make it more of a vegetable course, 483 00:19:33,006 --> 00:19:35,331 with a little bit of bone marrow and octopus. 484 00:19:35,341 --> 00:19:38,000 I think the vegetable-forward dish makes more sense 485 00:19:38,011 --> 00:19:40,252 with the progression because it's light and simple. 486 00:19:40,329 --> 00:19:41,795 And then you go into curry with beef tongue, 487 00:19:41,872 --> 00:19:43,297 so the curry stands out more. 488 00:19:43,374 --> 00:19:45,132 Can you cut the octopus into that size? 489 00:19:45,209 --> 00:19:46,967 -Those sizes? Yeah. -I think, about three to four 490 00:19:47,044 --> 00:19:48,302 -pieces per dish. -Got it. 491 00:19:48,379 --> 00:19:50,012 One hour to first course, guys! 492 00:19:50,023 --> 00:19:51,972 ♪♪♪ 493 00:19:52,049 --> 00:19:54,975 -Puree, done. -Ash emulsion done. 494 00:19:55,052 --> 00:19:56,977 Here's first course. 495 00:19:57,054 --> 00:19:59,313 Jamie, we have to start getting our plates laid out. 496 00:19:59,390 --> 00:20:00,856 Ten minutes and I'll be done with this. 497 00:20:00,867 --> 00:20:02,191 What else do you need on this? 498 00:20:02,202 --> 00:20:04,026 The celery, the beef tendon? 499 00:20:04,037 --> 00:20:05,861 The green tomato, I need to cook the bread. 500 00:20:05,872 --> 00:20:07,988 I'm behind. I'm working on bread 501 00:20:08,065 --> 00:20:10,032 longer than I anticipated. 502 00:20:10,043 --> 00:20:11,450 Before you fry the beef tendon, 503 00:20:11,527 --> 00:20:12,826 can you slice this celery real quick? 504 00:20:12,903 --> 00:20:13,994 Could you fry these too? 505 00:20:14,071 --> 00:20:14,954 The green tomatoes? 506 00:20:15,030 --> 00:20:16,422 Yes. Aah. 507 00:20:17,458 --> 00:20:19,717 -What's next? -We need to get the plates out. 508 00:20:19,794 --> 00:20:22,002 -Okay, tell me what to do. -Go, ice bath those. 509 00:20:22,079 --> 00:20:23,387 They are ice bathed. 510 00:20:23,464 --> 00:20:25,130 I just need a little spoon of salt. 511 00:20:25,207 --> 00:20:27,007 -Show me. -Just enough to hold it on. 512 00:20:27,084 --> 00:20:28,226 -Got it, got it. 513 00:20:28,302 --> 00:20:30,186 - Thirty minutes, chefs. - [bleep] 514 00:20:32,381 --> 00:20:36,067 ♪♪♪ 515 00:20:36,143 --> 00:20:40,187 ♪♪♪ 516 00:20:40,264 --> 00:20:43,065 -Oh, thank you. -Welcome, everybody. 517 00:20:43,076 --> 00:20:45,859 I want to propose a toast to this grand meal 518 00:20:45,936 --> 00:20:47,486 we're about to have. 519 00:20:47,563 --> 00:20:50,414 Tiffany Derry is back with the family. 520 00:20:50,491 --> 00:20:52,032 Welcome, everybody, we're about to have 521 00:20:52,109 --> 00:20:54,201 what I hope is one of the best meals. 522 00:20:54,278 --> 00:20:55,920 -Cheers! -Cheers! Cheers! 523 00:20:55,997 --> 00:20:57,830 -To our last meal. -I'm going to miss you all. 524 00:20:57,906 --> 00:20:59,873 -Cheers, everybody. -Seven minutes. 525 00:20:59,950 --> 00:21:01,759 Okay, we gotta go, we got lots of touches, okay? 526 00:21:01,836 --> 00:21:03,168 -Okay. -We don't have a lot of time. 527 00:21:03,245 --> 00:21:04,920 I-I just need direction. Show me? 528 00:21:04,931 --> 00:21:07,881 -First course, we have sashimi. -Okay, chef. 529 00:21:07,958 --> 00:21:09,341 A lot of fat, umami, this one is going to 530 00:21:09,418 --> 00:21:11,051 cut through and that one's gonna be rich. 531 00:21:11,128 --> 00:21:12,428 -Right here? -Yeah, right there. 532 00:21:12,438 --> 00:21:14,221 When you taste it, it's crispy, yeah? 533 00:21:14,298 --> 00:21:16,765 -Yes. -Dawn, what is next? Tell me. 534 00:21:16,776 --> 00:21:18,734 -We're halfway through plating. -Aah! 535 00:21:20,304 --> 00:21:22,104 All right, course one is done. 536 00:21:22,115 --> 00:21:24,115 Let's go, let's go! It just takes one component 537 00:21:24,191 --> 00:21:25,283 to not be able to win. 538 00:21:25,359 --> 00:21:26,900 Uh, four minutes! 539 00:21:26,977 --> 00:21:28,527 We still have three more touches. 540 00:21:28,604 --> 00:21:30,454 We still have to get all the breads on the plate. 541 00:21:30,531 --> 00:21:32,239 -Where do you want it? -Uh, in the middle! 542 00:21:32,316 --> 00:21:33,958 -In the middle of this. -Okay. Got it. 543 00:21:34,035 --> 00:21:36,127 -Go, hurry! -20 seconds! 544 00:21:36,203 --> 00:21:37,795 Oh, [bleep]. Just get it on the plate. 545 00:21:37,872 --> 00:21:39,121 No, no, don't unwrap them! 546 00:21:39,132 --> 00:21:40,456 Don't unwrap them. [bleep] 547 00:21:40,466 --> 00:21:45,127 Five, four, three, two, one. 548 00:21:45,138 --> 00:21:47,254 Oh, [bleep]! 549 00:21:47,331 --> 00:21:48,881 Okay. 550 00:21:48,957 --> 00:21:54,312 ♪♪♪ 551 00:21:54,388 --> 00:21:55,971 I've done it again. 552 00:21:55,982 --> 00:21:57,982 ♪♪♪ 553 00:21:58,059 --> 00:22:00,434 She did not finish her plates. 554 00:22:00,511 --> 00:22:09,318 ♪♪♪ 555 00:22:09,329 --> 00:22:12,154 Yaas! 556 00:22:12,165 --> 00:22:15,282 -Thank you. -Ooh! Holy moly. 557 00:22:15,359 --> 00:22:17,168 -Gorgeous. -The sashimi is beautiful. 558 00:22:17,244 --> 00:22:19,078 You gotta throw a little gold leaf on there. 559 00:22:19,154 --> 00:22:22,414 Oh wait, you're missing-- you're missing something. 560 00:22:22,491 --> 00:22:24,625 Oh, wow. 561 00:22:24,701 --> 00:22:26,177 -This is Dawn? -Yeah. 562 00:22:26,253 --> 00:22:28,087 Dawn's dish, I didn't get the bread 563 00:22:28,163 --> 00:22:29,347 or the chicharon. 564 00:22:29,423 --> 00:22:32,007 Dawn, no! I don't have it either. 565 00:22:32,018 --> 00:22:33,842 I'll split the bread with you. - Yeah, okay, cool. 566 00:22:33,853 --> 00:22:34,635 You're missing too. 567 00:22:34,711 --> 00:22:36,020 Yeah. 568 00:22:37,172 --> 00:22:39,398 We missed two plates. 569 00:22:40,526 --> 00:22:42,309 Hello, chefs. 570 00:22:42,386 --> 00:22:44,028 -Hi. -Hello. 571 00:22:44,105 --> 00:22:45,521 Shota, tell us about your first course. 572 00:22:45,531 --> 00:22:46,980 First course, I did a raw course. 573 00:22:47,057 --> 00:22:48,649 Three different bites. 574 00:22:48,725 --> 00:22:50,442 Pickled mackerel with pickled watermelon radishes 575 00:22:50,519 --> 00:22:52,361 in the middle, salmon cured inside 576 00:22:52,372 --> 00:22:54,538 a pickled radish overnight with a lotus root chip 577 00:22:54,615 --> 00:22:58,542 and tuna tossed in soy sauce, caviar, and some gold flakes. 578 00:22:58,619 --> 00:23:00,878 - Gabe. - I prepared 579 00:23:00,955 --> 00:23:03,163 a mixture of one of my favorite dishes from Mexico. 580 00:23:03,240 --> 00:23:04,957 Chicharrón prensado and then 581 00:23:05,033 --> 00:23:06,384 cochinia pibil in the form of head cheese. 582 00:23:06,460 --> 00:23:08,544 Three different sauces-- a habanero ash emulsion, 583 00:23:08,554 --> 00:23:10,337 an avocado mousse, 584 00:23:10,414 --> 00:23:12,548 and then the last is reminiscent of sour orange 585 00:23:12,558 --> 00:23:14,883 in the Yucatan but made with kumquats. 586 00:23:14,894 --> 00:23:16,343 Dawn. 587 00:23:16,420 --> 00:23:18,062 My first course is a lamb tartare with 588 00:23:18,139 --> 00:23:19,513 a tomato and celery salad 589 00:23:19,590 --> 00:23:21,014 a beef tendon puff 590 00:23:21,091 --> 00:23:23,142 and a rice honey bread. 591 00:23:23,218 --> 00:23:26,186 I intended for everyone to have a beef tendon chip 592 00:23:26,263 --> 00:23:27,905 and also a honey bread, 593 00:23:27,982 --> 00:23:29,022 but you may have not have gotten that. 594 00:23:29,099 --> 00:23:30,032 Okay. 595 00:23:32,319 --> 00:23:33,485 Thank you. 596 00:23:33,562 --> 00:23:35,529 -Thank you. -Thank you. 597 00:23:35,606 --> 00:23:38,031 Thank you. 598 00:23:38,108 --> 00:23:40,701 -Wow. -Shota's dish is stunning. 599 00:23:40,777 --> 00:23:42,411 So clear and focused. 600 00:23:42,422 --> 00:23:44,371 The flavors are very clean. 601 00:23:44,448 --> 00:23:47,040 Using three very fatty fish just really delivered on flavor. 602 00:23:47,117 --> 00:23:49,927 The acidity from the pickled daikon 603 00:23:50,004 --> 00:23:52,087 left a very clean, delicious flavor. 604 00:23:52,098 --> 00:23:57,435 And that toro was exactly as buttery as it should be. 605 00:23:57,511 --> 00:23:59,052 It went down really smoothly. 606 00:23:59,129 --> 00:24:00,512 -How did that go? -Good, good. Yeah. 607 00:24:00,589 --> 00:24:02,273 I mean, they didn't really say anything. 608 00:24:02,349 --> 00:24:05,392 I think Gabe gave us a beautiful first course. 609 00:24:05,469 --> 00:24:08,395 This is an amazing way to start a finale. 610 00:24:08,472 --> 00:24:10,689 It's pretty special, and the three sauces 611 00:24:10,766 --> 00:24:12,608 on Gabe's plate were fantastic. 612 00:24:12,618 --> 00:24:16,028 The sauces were delicious but Gabe's pig head pibil, 613 00:24:16,104 --> 00:24:17,613 it wasn't as crispy as I would have liked. 614 00:24:17,623 --> 00:24:19,290 Start with your third course. 615 00:24:19,366 --> 00:24:20,574 -I got the second. -You sure? 616 00:24:20,651 --> 00:24:22,242 I am positive. 617 00:24:22,319 --> 00:24:23,952 Out of all three courses, 618 00:24:23,963 --> 00:24:26,121 I think Dawn's is the most dynamic, 619 00:24:26,132 --> 00:24:27,623 but she didn't need 15 ingredients 620 00:24:27,633 --> 00:24:29,416 on this first course. 621 00:24:29,493 --> 00:24:32,085 And I told her last night, less is more. 622 00:24:32,162 --> 00:24:33,962 You don't have to put all these things on. 623 00:24:33,973 --> 00:24:36,974 Just focus on flavor and start plating early. 624 00:24:37,051 --> 00:24:40,093 I wish Dawn would've just gone chili 625 00:24:40,170 --> 00:24:42,095 and bread and tartare. 626 00:24:42,172 --> 00:24:43,722 The chicharrones were really delicious, 627 00:24:43,799 --> 00:24:45,307 but maybe we could've had one or the other. 628 00:24:45,318 --> 00:24:47,100 Yeah, but they're done ahead of time. 629 00:24:47,177 --> 00:24:48,986 Just put 'em on a plate. It's not like you're-- 630 00:24:49,063 --> 00:24:50,979 Nothing here is à la minute. Everything's cold. 631 00:24:50,990 --> 00:24:53,157 I want to know what's going through Dawn's head right now. 632 00:24:53,234 --> 00:24:56,118 ♪♪♪ 633 00:25:01,858 --> 00:25:04,326 -I'm sorry. -Don't worry, okay? 634 00:25:04,337 --> 00:25:05,786 I need you to do the bread pudding. 635 00:25:05,862 --> 00:25:08,497 I'm about to finish cooking the callas. 636 00:25:08,508 --> 00:25:11,458 It's very frustrating, but I'm not going to quit. 637 00:25:11,535 --> 00:25:14,011 Golden brown and delicious. That's what we're looking for. 638 00:25:14,088 --> 00:25:15,420 ♪♪♪ 639 00:25:15,497 --> 00:25:17,089 -Where's the octopus? -Right here. 640 00:25:17,165 --> 00:25:19,341 -Drop it in the big fryer. -Big fryer, chef. 641 00:25:19,352 --> 00:25:20,801 -We need finger limes for this. -I got it. 642 00:25:20,877 --> 00:25:23,178 I am going out on a limb using kombucha 643 00:25:23,189 --> 00:25:26,181 to create a sauce that resembles tepache, 644 00:25:26,192 --> 00:25:27,674 which is fermented pineapple drink. 645 00:25:27,752 --> 00:25:30,519 I'm just gonna put some drops. There's a lot of touches. 646 00:25:30,530 --> 00:25:33,105 It's something I've never done before 647 00:25:33,181 --> 00:25:34,532 but it's fermentation, it's seafood, 648 00:25:34,608 --> 00:25:38,277 -all the things I love to eat. -It looks gorgeous, dude. 649 00:25:38,353 --> 00:25:39,528 Three minutes, papi. I need to help, yo. 650 00:25:39,539 --> 00:25:41,363 Okay, octopus here. 651 00:25:41,374 --> 00:25:42,864 -Let's just get them down. -Like this, Dawn? 652 00:25:42,875 --> 00:25:44,708 - Beautiful. -Forty-eight! 653 00:25:44,785 --> 00:25:46,702 -We gotta go, we gotta go. -Everything's on. 654 00:25:46,712 --> 00:25:49,213 - Deet deet deet deet... Thank you. 655 00:25:49,290 --> 00:25:52,716 -Anything else, Dawn? -That's it. 656 00:25:52,793 --> 00:25:54,376 [timer beeping] 657 00:25:54,387 --> 00:25:56,554 That was close, dude. Oh my gosh. 658 00:25:56,630 --> 00:25:59,172 ♪♪♪ 659 00:25:59,249 --> 00:26:01,550 -Well, this looks beautiful. -Damn, yo. 660 00:26:01,561 --> 00:26:03,802 -This is nice. -How you doing, chefs? 661 00:26:03,879 --> 00:26:06,388 Shota, tell us about your second course, please. 662 00:26:06,399 --> 00:26:08,849 I did a vegetable course. It's sauteed water spinach, 663 00:26:08,925 --> 00:26:12,394 sauteed burdock root, white miso burdock root puree, 664 00:26:12,405 --> 00:26:13,887 and haystack burdock chips on top. 665 00:26:13,964 --> 00:26:16,732 -This is octopus, yeah? -Yeah, for that chewy texture. 666 00:26:16,742 --> 00:26:18,409 Dawn, what did you make for us? 667 00:26:18,485 --> 00:26:22,246 Green gumbo made with seafood, an herb puree at the bottom, 668 00:26:22,323 --> 00:26:24,573 with a fermented rice fritter. 669 00:26:24,584 --> 00:26:27,209 My inspiration was the famous Leah Chase Gumbo Z'herbes. 670 00:26:28,278 --> 00:26:29,703 -Gabe. -I've prepared for you guys 671 00:26:29,780 --> 00:26:31,538 a scallop aguachile. 672 00:26:31,615 --> 00:26:33,749 The scallops have been cured in hibiscus. 673 00:26:33,759 --> 00:26:36,543 The base of the aguachile is fermented pineapple drink 674 00:26:36,620 --> 00:26:38,420 and then a roasted scallop oil. 675 00:26:38,431 --> 00:26:39,755 Thank you all so much. 676 00:26:39,765 --> 00:26:41,381 Thank you. 677 00:26:41,458 --> 00:26:44,435 Damn, all these dishes are gorgeous. 678 00:26:44,511 --> 00:26:45,594 Every one of them. 679 00:26:45,605 --> 00:26:47,888 I keep going back into Gabe's 680 00:26:47,964 --> 00:26:49,389 for that gorgeous sauce. 681 00:26:49,466 --> 00:26:50,599 I love this dish. 682 00:26:50,610 --> 00:26:52,392 The sweetness was surprising 683 00:26:52,469 --> 00:26:53,852 and yet it worked with the scallop. 684 00:26:53,929 --> 00:26:55,771 I was really trying to figure out that sweetness 685 00:26:55,781 --> 00:26:58,440 but knowing it's pineapple I think is really amazing. 686 00:26:58,451 --> 00:27:01,777 This is the most refined dish that I've gotten from Gabe. 687 00:27:01,787 --> 00:27:03,278 -Yeah. - We got short ribs, 688 00:27:03,289 --> 00:27:04,446 shrooms are done, mole's done. 689 00:27:04,457 --> 00:27:05,456 Pickled persimmons, you have those? 690 00:27:05,532 --> 00:27:06,457 Yeah. 691 00:27:06,533 --> 00:27:09,451 I love Dawn's gumbo. 692 00:27:09,462 --> 00:27:11,286 I did really enjoy the flavors of her dish. 693 00:27:11,297 --> 00:27:15,132 My one concern was the octopus. To me was undercooked. 694 00:27:15,209 --> 00:27:17,134 The original gumbo by Leah Chase, 695 00:27:17,211 --> 00:27:19,803 it's just braised greens with this beautiful stock. 696 00:27:19,880 --> 00:27:21,797 There was just too much seafood. 697 00:27:21,807 --> 00:27:23,256 Yeah, it doesn't connect to the gumbo. 698 00:27:23,333 --> 00:27:24,475 But that said, you know, 699 00:27:24,551 --> 00:27:25,809 there's something enjoyable about the dish. 700 00:27:25,886 --> 00:27:29,221 -I love the hush puppy. -Hush puppy's so good. 701 00:27:29,297 --> 00:27:30,648 - That's in the oven. - Okay, um, 702 00:27:30,724 --> 00:27:32,391 you can cut them like that, exactly like that. 703 00:27:32,467 --> 00:27:33,809 Yes, right now. 704 00:27:33,819 --> 00:27:36,812 I thought Shota's was a perfect second course. 705 00:27:36,822 --> 00:27:38,647 It almost read to me as, like, a warm salad. 706 00:27:38,658 --> 00:27:41,659 I love burdock but it did feel kind of like 707 00:27:41,735 --> 00:27:43,485 a vegetable side dish. 708 00:27:43,496 --> 00:27:44,986 I thought it was a little oily. 709 00:27:44,997 --> 00:27:46,488 Overall it was just kind of an oily salad. 710 00:27:46,499 --> 00:27:48,281 The octopus was very oily. 711 00:27:48,358 --> 00:27:49,816 -What do you think? Like that? -Yeah. 712 00:27:49,894 --> 00:27:52,169 So you get that crispy top and then put that in the curry? 713 00:27:52,246 --> 00:27:53,578 ♪♪♪ 714 00:27:53,655 --> 00:27:55,839 All right, curry's in. 15 minutes, guys 715 00:27:55,916 --> 00:27:58,333 - Go, come on, rice-o. - You okay? 716 00:27:58,344 --> 00:27:59,843 We're going to cut it pretty tight, dude. 717 00:27:59,920 --> 00:28:01,670 'cause the rice is going to be done a little last minute. 718 00:28:01,681 --> 00:28:04,005 -Whew. [bleep] -How long on time? 719 00:28:04,016 --> 00:28:05,683 Five minutes! 720 00:28:05,759 --> 00:28:07,300 Coming with mushrooms. 721 00:28:07,377 --> 00:28:09,353 There's a few in there that are kind of dark. 722 00:28:09,430 --> 00:28:10,595 Little pieces like that. I want-- 723 00:28:10,672 --> 00:28:12,856 -Like this? -Yeah. Like, smaller. 724 00:28:12,933 --> 00:28:14,599 That mole tastes pretty ----ing good. 725 00:28:14,676 --> 00:28:16,643 Three minutes. 726 00:28:16,720 --> 00:28:18,270 You gotta plate. 727 00:28:18,346 --> 00:28:20,197 This plate-up is super simple, Jamie. 728 00:28:20,274 --> 00:28:22,691 Just put peas in every bowl, okay? 729 00:28:22,702 --> 00:28:24,693 Okay, two minutes, Dawn. 730 00:28:24,704 --> 00:28:26,870 I think this is going to be enough rice, hopefully. 731 00:28:26,947 --> 00:28:28,989 Hurry up, hurry up. Go. You got it? 732 00:28:29,065 --> 00:28:31,875 ♪♪♪ 733 00:28:31,952 --> 00:28:33,368 [timer beeping] 734 00:28:33,379 --> 00:28:34,712 -Oy! -[chuckles weakly] 735 00:28:34,788 --> 00:28:36,371 [sighs] 736 00:28:36,382 --> 00:28:38,290 ♪♪♪ 737 00:28:38,366 --> 00:28:39,550 Oh, my God. 738 00:28:39,626 --> 00:28:42,377 So much cow on the table. 739 00:28:42,388 --> 00:28:44,504 It's beautiful. Unbuckle that belt. 740 00:28:44,581 --> 00:28:46,557 Okay, chefs, third course. 741 00:28:46,633 --> 00:28:48,884 Growing up, my mom's favorite food was Japanese curry. 742 00:28:48,894 --> 00:28:51,228 So it's a beef tongue curry and braised turnips 743 00:28:51,305 --> 00:28:52,804 with fukujinzuke pickles. 744 00:28:52,881 --> 00:28:54,514 -Dawn. -I made for you 745 00:28:54,591 --> 00:28:56,808 braised beef, black-eyed peas, and buttered turnips. 746 00:28:56,885 --> 00:28:58,894 Basically the things I love. 747 00:28:58,904 --> 00:29:00,237 -Gabe. -I have prepared 748 00:29:00,314 --> 00:29:03,023 a shio, koji and pasilla chile-cured 749 00:29:03,099 --> 00:29:04,733 beef short rib with mushrooms. 750 00:29:04,744 --> 00:29:06,818 The mole is chichilo negro 751 00:29:06,895 --> 00:29:09,404 inspired by a good friend from Oaxaca. 752 00:29:09,415 --> 00:29:11,573 One more course. Get back in there. 753 00:29:11,584 --> 00:29:12,916 -Heard. -Get you some dessert. 754 00:29:15,329 --> 00:29:17,579 Mmm, this tongue curry. 755 00:29:17,590 --> 00:29:18,914 This is stunning. 756 00:29:18,924 --> 00:29:22,042 Shota's dish kind of got me a little emotional. 757 00:29:22,118 --> 00:29:25,587 To see something that kids would make fun of me 758 00:29:25,598 --> 00:29:28,882 at school for eating, to now see this on Top Chef, 759 00:29:28,959 --> 00:29:30,768 to me is a very special moment 760 00:29:30,844 --> 00:29:32,761 and I absolutely love this dish. 761 00:29:32,772 --> 00:29:36,607 -Having said that... -[laughter] 762 00:29:36,683 --> 00:29:38,517 the rice was definitely a little crunchy. 763 00:29:38,593 --> 00:29:41,278 He did a great job making a true version of it, 764 00:29:41,355 --> 00:29:43,522 but I did feel it's a little staff mealy. 765 00:29:43,598 --> 00:29:45,440 It's the plating. 766 00:29:45,451 --> 00:29:47,009 -All right. One more, guys. - Oui, chef. 767 00:29:47,011 --> 00:29:50,779 Dawn presented one of my favorite dishes of the evening. 768 00:29:50,790 --> 00:29:52,781 That beef cheek was super tender. 769 00:29:52,792 --> 00:29:55,450 Those black-eyed peas, astounding to me. 770 00:29:55,461 --> 00:29:57,035 Flawless. 771 00:29:57,112 --> 00:29:58,962 I don't really have a busted pea on my plate. 772 00:29:59,039 --> 00:30:01,298 My favorite part is her turnips. 773 00:30:01,375 --> 00:30:04,051 Just mix it in and you want to spread it all over these. 774 00:30:05,495 --> 00:30:06,804 This is typical Gabe cooking. 775 00:30:06,880 --> 00:30:08,463 To me, the sauce is the most beautiful thing 776 00:30:08,474 --> 00:30:09,973 in all three dishes. 777 00:30:10,050 --> 00:30:11,967 All the subtleties of that black mole 778 00:30:11,977 --> 00:30:14,386 is probably my favorite sauce of the evening. 779 00:30:14,462 --> 00:30:17,389 His mushrooms, he charred some of them so much 780 00:30:17,465 --> 00:30:19,650 which just added an intensely bitter note. 781 00:30:19,726 --> 00:30:21,476 The bitterness, I didn't mind it. 782 00:30:21,487 --> 00:30:22,811 I like a bitter with a short rib. 783 00:30:22,822 --> 00:30:24,980 Now, that said, I'm loving all three dishes. 784 00:30:24,990 --> 00:30:26,565 A lot of great technique here. 785 00:30:26,641 --> 00:30:28,784 Picking it apart is gonna be difficult. 786 00:30:29,853 --> 00:30:30,994 -You like it, chef? -Yeah. 787 00:30:31,071 --> 00:30:32,496 The ice cream is really nice. 788 00:30:32,573 --> 00:30:34,614 I personally like it that strong. 789 00:30:34,691 --> 00:30:36,157 -That's a sexy dessert. -Here, chef. 790 00:30:36,168 --> 00:30:38,660 Let's taste one right now. 791 00:30:38,671 --> 00:30:40,662 -So good, right? -[giggles] 792 00:30:40,673 --> 00:30:41,913 It's like I'm back in Mexico, 793 00:30:41,990 --> 00:30:44,508 eight years old with my grandmother. 794 00:30:45,511 --> 00:30:47,845 A $250,000 pumpkin. 795 00:30:47,921 --> 00:30:49,421 They don't know what's gonna hit 'em! 796 00:30:49,497 --> 00:30:51,923 A Mexican fly coming their way. 797 00:30:52,000 --> 00:30:54,593 Tell me what you think. 798 00:30:54,669 --> 00:30:56,177 So, it's a butter pecan anglaise. 799 00:30:56,188 --> 00:30:58,597 That tastes really good. It's like marshmallow. 800 00:30:58,673 --> 00:31:01,182 This is the dessert that is the most near and dear to me. 801 00:31:01,193 --> 00:31:02,934 Chip, chip, chip, pudding, pudding, pudding. 802 00:31:03,011 --> 00:31:06,530 I feel really good about the turnaround 803 00:31:06,607 --> 00:31:09,024 that Jamie and I made after first course. 804 00:31:09,034 --> 00:31:10,033 That's beautiful. 805 00:31:10,110 --> 00:31:11,526 Come on, come on, we gotta-- 806 00:31:11,537 --> 00:31:12,777 They gotta be on every plate. 807 00:31:12,854 --> 00:31:16,531 Four, three, two, one. 808 00:31:16,542 --> 00:31:17,657 [timer beeping] 809 00:31:17,734 --> 00:31:19,034 -All right, top chefs. -Argh! 810 00:31:19,044 --> 00:31:20,952 We're done! Ha! 811 00:31:21,029 --> 00:31:23,714 Oh my God, you have such an impressive menu. 812 00:31:23,790 --> 00:31:24,831 [both laugh] 813 00:31:24,908 --> 00:31:26,708 All right, shall we? 814 00:31:26,719 --> 00:31:29,127 ♪♪♪ 815 00:31:29,204 --> 00:31:30,679 I love you! 816 00:31:36,729 --> 00:31:39,012 -Wow. -Damn, that's ----ing beautiful. 817 00:31:39,089 --> 00:31:41,139 [laughs] -Let's start with you, Gabe. 818 00:31:41,216 --> 00:31:42,641 My dish is inspired by 819 00:31:42,717 --> 00:31:44,809 a traditional dessert from Mexico-- 820 00:31:44,886 --> 00:31:49,072 candied squash served alongside an ice cream of cafe Mexicano. 821 00:31:49,149 --> 00:31:51,909 -Dawn. -I made a yam bread pudding 822 00:31:51,985 --> 00:31:53,985 with butter pecan anglaise. 823 00:31:54,062 --> 00:31:57,080 The compote on top is purple yam and apple, 824 00:31:57,157 --> 00:31:58,490 Shota, what did you make for us? 825 00:31:58,566 --> 00:32:00,083 I made a hoji tea cheesecake 826 00:32:00,160 --> 00:32:02,202 with a cedar-smoked gelato. 827 00:32:02,278 --> 00:32:05,756 Chefs, I want to congratulate all three of you. 828 00:32:05,832 --> 00:32:09,584 We've had glorious, amazing, diverse food. 829 00:32:09,595 --> 00:32:11,544 It's been so wonderful to see your growth. 830 00:32:11,621 --> 00:32:12,671 So, thank you. 831 00:32:12,747 --> 00:32:15,674 [applause] 832 00:32:15,750 --> 00:32:16,850 -Thank you. -Thank you. 833 00:32:17,919 --> 00:32:19,102 We all won! 834 00:32:19,179 --> 00:32:21,480 [laughter] 835 00:32:23,108 --> 00:32:25,225 Shota's dish, the presentation is so beautiful. 836 00:32:25,301 --> 00:32:26,935 If I was going to go back to a restaurant 837 00:32:26,946 --> 00:32:29,104 and order a dessert, I would order Shota's dessert. 838 00:32:29,114 --> 00:32:31,782 I love the airiness in the cheesecake. 839 00:32:31,858 --> 00:32:34,275 I did really like the smoked ice cream 840 00:32:34,286 --> 00:32:36,736 on Shota's dish, but it totally overpowered 841 00:32:36,813 --> 00:32:39,114 the subtlety of the cheesecake. 842 00:32:39,124 --> 00:32:41,116 -Thank you, chef. Thank you. -It was such an honor. 843 00:32:41,126 --> 00:32:43,284 Gabe's delicata squash. 844 00:32:43,295 --> 00:32:45,128 I love that texture. I thought there was, like, 845 00:32:45,205 --> 00:32:47,539 this sticky toffee quality to the squash. 846 00:32:47,615 --> 00:32:50,968 You could put that on a Michelin star tasting menu right now. 847 00:32:51,044 --> 00:32:54,879 It just made me think of where is Mexican cuisine going? 848 00:32:54,956 --> 00:32:57,048 And that's what he's showing us right now. 849 00:32:57,125 --> 00:32:59,968 I'm proud of you. You're amazing, chef. 850 00:32:59,979 --> 00:33:03,814 Dawn's yam bread pudding is taking me home! 851 00:33:03,890 --> 00:33:05,557 I feel like I should get a hallelujah. 852 00:33:05,633 --> 00:33:09,820 The yams and the apple and pecan caramel anglaise 853 00:33:09,896 --> 00:33:11,229 is just so delicious. 854 00:33:11,306 --> 00:33:13,148 While I love all the flavors, 855 00:33:13,158 --> 00:33:16,151 this feels a little bit basic for a finale dessert. 856 00:33:16,161 --> 00:33:17,569 I actually think this is probably 857 00:33:17,645 --> 00:33:18,611 the most successful course from each of them. 858 00:33:18,688 --> 00:33:19,821 Yes. 859 00:33:19,832 --> 00:33:21,331 You did a thousand things today. 860 00:33:21,408 --> 00:33:22,991 She did. I'm not gonna lie. I was like, 861 00:33:23,002 --> 00:33:24,909 "This bitch is crazy, but I'll just do it." 862 00:33:24,986 --> 00:33:25,952 [laughter] 863 00:33:26,029 --> 00:33:27,746 Thank you all for being here. 864 00:33:27,822 --> 00:33:29,622 And I really want to thank all the All-Stars 865 00:33:29,699 --> 00:33:32,167 for making this season so special. 866 00:33:32,177 --> 00:33:34,669 It feels like one big family reunion. 867 00:33:34,680 --> 00:33:37,172 Thank you for a great season 868 00:33:37,182 --> 00:33:39,182 and thank you Tom and thank you Gail. 869 00:33:39,259 --> 00:33:40,925 -Thank you, Padma. -Yeah. 870 00:33:41,002 --> 00:33:42,686 Let's get back to Judges' Table. 871 00:33:43,689 --> 00:33:49,809 ♪♪♪ 872 00:33:49,886 --> 00:33:54,698 ♪♪♪ 873 00:33:54,775 --> 00:33:56,191 It's been great watching the three of you guys 874 00:33:56,201 --> 00:33:57,609 cook all season long 875 00:33:57,685 --> 00:33:58,869 and great to see in the finale that you stuck 876 00:33:58,945 --> 00:34:00,820 to what you do. 877 00:34:00,897 --> 00:34:02,873 I want to talk about the different meals 878 00:34:02,949 --> 00:34:04,282 that each of you gave us now. 879 00:34:04,359 --> 00:34:06,034 I'm going to start with you, Shota. 880 00:34:06,045 --> 00:34:08,036 I wanted to showcase raw seafood 881 00:34:08,047 --> 00:34:09,880 and show that side of Japanese cuisine. 882 00:34:09,956 --> 00:34:11,715 It's kind of a very light starter. 883 00:34:11,792 --> 00:34:15,835 A light start but really big on flavor and precision. 884 00:34:15,912 --> 00:34:17,670 It was one of my favorite dishes of the whole night. 885 00:34:17,747 --> 00:34:19,798 This is the perfect start for our meal today. 886 00:34:19,874 --> 00:34:21,800 -Thank you. -Dawn. 887 00:34:21,876 --> 00:34:23,843 The progression of the menu was really challenging for me 888 00:34:23,920 --> 00:34:25,896 because there were so many things I wanted to show you, 889 00:34:25,972 --> 00:34:28,231 but I chose lamb to be the first course. 890 00:34:28,308 --> 00:34:29,974 I gotta tell you, you left tendon off 891 00:34:30,051 --> 00:34:31,902 of some plates and bread off other plates. 892 00:34:31,978 --> 00:34:35,238 Otherwise, I thought it was really, really tasty. 893 00:34:35,315 --> 00:34:37,148 [sighs]Oh, God. 894 00:34:37,225 --> 00:34:38,432 What happened, Dawn? 895 00:34:38,434 --> 00:34:40,911 I had a lot of prep for the other courses 896 00:34:40,987 --> 00:34:43,080 and we just lost track of time, honestly. 897 00:34:43,156 --> 00:34:44,748 You bit off more than you could chew. 898 00:34:44,825 --> 00:34:46,658 -Yes. 899 00:34:46,734 --> 00:34:47,918 -Gabe. -First course, 900 00:34:47,994 --> 00:34:49,202 it's very traditional in Mexican cuisine 901 00:34:49,279 --> 00:34:51,088 to have a fried snack. 902 00:34:51,164 --> 00:34:53,081 I definitely wanted to have this pig head dish. 903 00:34:53,092 --> 00:34:56,760 The flavor in that beautiful rectangle was deep 904 00:34:56,837 --> 00:34:59,262 and rich, which I really enjoyed, 905 00:34:59,339 --> 00:35:02,173 especially with the kumquat sauce. 906 00:35:02,250 --> 00:35:03,266 Thank you, Gail. 907 00:35:03,343 --> 00:35:05,009 Shota, for your second course, 908 00:35:05,086 --> 00:35:07,104 I love water spinach and burdock root 909 00:35:07,180 --> 00:35:09,264 and I thought it was a very bold and confident move 910 00:35:09,274 --> 00:35:11,274 to go with a vegetable dish. 911 00:35:11,351 --> 00:35:13,726 The burdock miso puree was delicious, 912 00:35:13,803 --> 00:35:15,937 but it did feel like a little bit of a side dish. 913 00:35:15,948 --> 00:35:18,782 Dawn, I love how you elevated something 914 00:35:18,859 --> 00:35:21,401 so personal to you and so homey. 915 00:35:21,477 --> 00:35:25,363 I thought it was fantastic and that fritter was divine. 916 00:35:25,440 --> 00:35:27,907 -Thank you. -I liked the gumbo part of it, 917 00:35:27,984 --> 00:35:29,793 but I felt that the seafood was somewhat disconnected 918 00:35:29,870 --> 00:35:31,411 from the dish. 919 00:35:31,487 --> 00:35:34,289 Gabe, the flavors in this aguachile 920 00:35:34,299 --> 00:35:36,967 were some of my favorite flavors of the night. 921 00:35:37,043 --> 00:35:39,460 Your placement of the scallop dish 922 00:35:39,471 --> 00:35:41,129 as the second course was brilliant. 923 00:35:41,140 --> 00:35:42,463 It just sort of was this beautiful, 924 00:35:42,474 --> 00:35:43,882 bright palate cleanser, 925 00:35:43,958 --> 00:35:46,050 That broth that you used with kombucha... 926 00:35:46,127 --> 00:35:48,979 [imitates explosion] That was just like mind-blowing. 927 00:35:49,055 --> 00:35:51,982 Shota. Let's talk about your third course. 928 00:35:52,058 --> 00:35:54,225 The curry was completely intoxicating. 929 00:35:54,302 --> 00:35:55,543 I was really happy to hear 930 00:35:55,545 --> 00:35:58,813 that it came from a really deep place of love. 931 00:35:58,824 --> 00:36:00,323 I do think that as a finale meal, 932 00:36:00,400 --> 00:36:02,901 it could have been presented in a slightly different way. 933 00:36:02,977 --> 00:36:05,162 It was like from your casual concept, 934 00:36:05,238 --> 00:36:07,238 but we started at your fine dining. 935 00:36:07,315 --> 00:36:10,000 For me, the rice was not cooked all the way through. 936 00:36:10,076 --> 00:36:12,002 Okay. 937 00:36:12,078 --> 00:36:14,337 Dawn, your beef cheeks were like heart and soul in a bowl. 938 00:36:14,414 --> 00:36:16,247 I loved it so much. 939 00:36:16,324 --> 00:36:18,750 But the star of it all were those black-eyed peas. 940 00:36:18,826 --> 00:36:21,344 They just smelled and tasted of the garden. 941 00:36:21,421 --> 00:36:23,171 -Thank you. -Gabe. 942 00:36:23,182 --> 00:36:25,173 How many ingredients go in that mole? 943 00:36:25,184 --> 00:36:27,508 That one was probably closer to 20. 944 00:36:27,519 --> 00:36:28,927 The sauce was just mind-blowing. 945 00:36:29,003 --> 00:36:31,179 I mean, texturally, visually. 946 00:36:31,190 --> 00:36:32,856 It was really, really delicious. 947 00:36:32,933 --> 00:36:34,524 But the mushrooms, a lot of people thought 948 00:36:34,601 --> 00:36:36,267 they were just overcooked and burnt. 949 00:36:36,344 --> 00:36:38,186 -You wanted that. -Yeah, absolutely. 950 00:36:38,197 --> 00:36:40,980 I mean, I like that texture. 951 00:36:41,057 --> 00:36:43,033 And now for the sweet part. 952 00:36:43,109 --> 00:36:44,534 Let's start with you, Shota. 953 00:36:44,611 --> 00:36:46,152 My mom always used to make 954 00:36:46,229 --> 00:36:47,946 cream cheese cheesecake with crumbles, 955 00:36:48,022 --> 00:36:49,364 kind of soft place in my heart. 956 00:36:49,374 --> 00:36:51,491 I love the texture of that cheesecake. 957 00:36:51,567 --> 00:36:53,043 It didn't feel heavy 958 00:36:53,119 --> 00:36:54,494 like cheesecake sometimes can feel. 959 00:36:54,570 --> 00:36:57,038 I loved your smoky ice cream. 960 00:36:57,049 --> 00:36:59,791 -It was so unexpected. -Thank you. 961 00:36:59,867 --> 00:37:02,385 Dawn, pretty sure Tiffany Derry gave us a hallelujah 962 00:37:02,462 --> 00:37:04,796 -when she ate that dessert. -[laughs] 963 00:37:04,872 --> 00:37:06,556 It should be on everyone's Thanksgiving table. 964 00:37:06,633 --> 00:37:08,058 It reminded me of autumn. 965 00:37:08,134 --> 00:37:10,843 -It's there on a plate. -Thank you. 966 00:37:10,920 --> 00:37:13,221 Gabe, it was a study in textures and every time I took a bite, 967 00:37:13,232 --> 00:37:15,056 it just changed because there's so much going on. 968 00:37:15,067 --> 00:37:16,349 Thought it was really, really successful. 969 00:37:16,426 --> 00:37:17,901 -Thank you, chef. -I mean one word 970 00:37:17,978 --> 00:37:19,069 for this dish--fearless. 971 00:37:19,145 --> 00:37:21,020 Like you gotta be kidding me, dude. 972 00:37:21,097 --> 00:37:23,240 Like, this is the Top Chef finale and you're like, 973 00:37:23,316 --> 00:37:25,358 we're going to grow some squash for dessert. 974 00:37:25,435 --> 00:37:28,486 Chef to chef, your dessert inspired me. 975 00:37:28,563 --> 00:37:32,073 It really felt like I was sitting in Mexico City 976 00:37:32,084 --> 00:37:33,241 at a Michelin star restaurant. 977 00:37:33,252 --> 00:37:35,418 That means so much, chef. 978 00:37:35,495 --> 00:37:38,329 I want to thank the three of you for being away 979 00:37:38,406 --> 00:37:40,924 from your families and coming to Portland. 980 00:37:41,001 --> 00:37:42,917 You just cooked your heart out. 981 00:37:42,928 --> 00:37:46,429 We have a very difficult decision to make, 982 00:37:46,506 --> 00:37:48,098 the most difficult decision. 983 00:37:48,174 --> 00:37:49,432 -That will be all. -Thank you so much. 984 00:37:49,509 --> 00:37:51,926 - Thank you very much. - Thank you guys. 985 00:37:51,937 --> 00:37:55,146 -I'm so proud of you guys. -I'm proud of you. 986 00:38:02,355 --> 00:38:04,063 That was one for the books. 987 00:38:04,140 --> 00:38:06,024 -Yeah, right? -How do you guys feel? 988 00:38:06,100 --> 00:38:08,526 -Relieved? -[Dawn sighs] 989 00:38:08,603 --> 00:38:11,404 Let's talk about the dishes we got today. 990 00:38:11,481 --> 00:38:13,290 I mean, I think the first course, all around, 991 00:38:13,366 --> 00:38:16,034 was a very good course. Unfortunately for me, 992 00:38:16,110 --> 00:38:18,202 I didn't have two elements of Dawn's plate. 993 00:38:18,279 --> 00:38:21,089 I know she was completely heartbroken. 994 00:38:23,117 --> 00:38:25,468 Her lamb tartare had so much flavor. 995 00:38:25,545 --> 00:38:27,971 Even just one paper-thin slice of celery 996 00:38:28,048 --> 00:38:30,965 had such a beautiful pickle on it. 997 00:38:30,976 --> 00:38:32,967 But with Dawn missing these components, 998 00:38:32,978 --> 00:38:35,553 -it's inexcusable at this point. -Yeah. 999 00:38:35,630 --> 00:38:37,480 You know, I had a lot of lessons to learn, 1000 00:38:37,557 --> 00:38:40,317 but I'm really happy with what I did today. 1001 00:38:40,393 --> 00:38:42,226 I really enjoyed Gabe's pibil. 1002 00:38:42,303 --> 00:38:44,395 I thought there was so much flavor in that pig's head. 1003 00:38:44,472 --> 00:38:46,439 His sauce work in general is on point. 1004 00:38:46,516 --> 00:38:48,066 I thought it was beautifully done. 1005 00:38:48,142 --> 00:38:50,610 But I thought the breading on the head cheese was just wrong. 1006 00:38:50,686 --> 00:38:53,071 I give the first one to Shota, slightly. 1007 00:38:53,147 --> 00:38:56,407 It was just precise and I thought it was fresh and light. 1008 00:38:56,484 --> 00:38:58,326 He gave us something that was different 1009 00:38:58,337 --> 00:39:00,244 than just a traditional sashimi plate. 1010 00:39:00,321 --> 00:39:01,996 Pretty flawless. 1011 00:39:02,007 --> 00:39:03,498 Feeling really accomplished. 1012 00:39:03,508 --> 00:39:06,676 I think the best second course we got was from Gabe. 1013 00:39:06,753 --> 00:39:10,671 That pineapple kombucha with the mild chilis 1014 00:39:10,682 --> 00:39:13,016 and the charred cucumber. 1015 00:39:13,093 --> 00:39:14,759 -It's like poetry. -A lot of complexity to it. 1016 00:39:14,836 --> 00:39:16,969 I thought the dish was really successful. 1017 00:39:17,046 --> 00:39:19,013 I think because of the charred cucumber, it was really nice. 1018 00:39:19,024 --> 00:39:20,640 I thought it ate really well. 1019 00:39:20,716 --> 00:39:23,526 Shota's vegetables, I thought were great. 1020 00:39:23,603 --> 00:39:25,103 There was a bit of bitterness 1021 00:39:25,179 --> 00:39:26,771 in that fried burdock at the top. 1022 00:39:26,848 --> 00:39:29,107 It just kind of felt like a vegetable side, you know? 1023 00:39:29,183 --> 00:39:30,367 I agree. 1024 00:39:30,443 --> 00:39:32,652 But there was a lot of flavor in that dish. 1025 00:39:32,728 --> 00:39:36,114 Dawn's, I loved the gumbo. The seafood wasn't so good. 1026 00:39:36,190 --> 00:39:38,032 I just loved that green gumbo. 1027 00:39:38,043 --> 00:39:40,368 I thought it was inspired, I like that she elevated it. 1028 00:39:40,379 --> 00:39:43,329 And that fritter was beautiful. 1029 00:39:43,406 --> 00:39:45,790 So, now we're on to the third course. 1030 00:39:45,867 --> 00:39:48,376 Shota's dish, wow! Really humble. 1031 00:39:48,387 --> 00:39:50,128 I liked eating into the curry 1032 00:39:50,204 --> 00:39:51,796 and I thought his tongue was perfect. 1033 00:39:51,873 --> 00:39:53,464 But the rice was lacking. 1034 00:39:53,541 --> 00:39:55,299 Yes, it was crunchy. 1035 00:39:55,376 --> 00:39:57,727 I felt the story of his mother's dish, 1036 00:39:57,804 --> 00:40:01,514 but I wanted to see him push himself a little bit more. 1037 00:40:01,591 --> 00:40:02,715 Felt like we were eating 1038 00:40:02,792 --> 00:40:04,058 at two different restaurants with Shota. 1039 00:40:04,069 --> 00:40:06,227 I did kinda go cozy on the last one. 1040 00:40:06,238 --> 00:40:09,021 I guess I should've kept my style and went more fine dining. 1041 00:40:09,098 --> 00:40:11,732 Gabe's mole was just so memorable. 1042 00:40:11,743 --> 00:40:13,401 It just could have been mole, literally. 1043 00:40:13,412 --> 00:40:16,028 -In a saucer? -Yeah. I mean the balance 1044 00:40:16,105 --> 00:40:17,414 of all 20 ingredients coming together. 1045 00:40:17,490 --> 00:40:19,490 But I thought his mushrooms were burnt. 1046 00:40:19,567 --> 00:40:21,826 Out of all three dishes, I liked Dawn's the best. 1047 00:40:21,903 --> 00:40:25,329 I enjoyed Dawn's dish. I thought it was really sound. 1048 00:40:25,406 --> 00:40:28,332 I loved the peas. I loved the turnips. 1049 00:40:28,409 --> 00:40:30,084 Her beef cheeks were perfectly cooked. 1050 00:40:30,095 --> 00:40:31,428 I left it all out there 1051 00:40:31,504 --> 00:40:33,421 and I'm proud of what I did today. 1052 00:40:33,432 --> 00:40:36,507 So you have one for Shota, one for Gabe and one for Dawn. 1053 00:40:36,584 --> 00:40:40,178 And that brings us to the glorious dessert course. 1054 00:40:40,254 --> 00:40:42,180 It was a great round, all the way across. 1055 00:40:42,256 --> 00:40:44,515 I loved Shota's dessert. 1056 00:40:44,592 --> 00:40:47,768 It was technical, intellectual, creative. 1057 00:40:47,779 --> 00:40:50,771 I liked how delicate the cheesecake was 1058 00:40:50,782 --> 00:40:53,616 because it let the smokiness shine. 1059 00:40:53,693 --> 00:40:55,776 They were all stunning. They all tasted great, 1060 00:40:55,787 --> 00:40:58,288 but Dawn's dessert was just pleasurable. 1061 00:40:58,364 --> 00:41:01,199 She showed us that she could make a bread pudding 1062 00:41:01,275 --> 00:41:02,742 unlike any other bread pudding I've ever had. 1063 00:41:02,818 --> 00:41:04,202 And then there was Gabe's. 1064 00:41:04,278 --> 00:41:05,578 Gabe showed us something that I don't think 1065 00:41:05,655 --> 00:41:08,789 any of us could ever claim to have tasted before. 1066 00:41:08,800 --> 00:41:12,251 The texture of that squash, and the ice cream 1067 00:41:12,328 --> 00:41:14,587 and then all the crumble, there was so much there. 1068 00:41:14,664 --> 00:41:17,256 He gave us something that was very innovative, 1069 00:41:17,333 --> 00:41:18,716 marrying these Mexican flavors 1070 00:41:18,793 --> 00:41:21,719 into such a modern approach of a dessert. 1071 00:41:21,796 --> 00:41:24,555 Gabe really took us on this journey through Mexico. 1072 00:41:24,632 --> 00:41:27,767 Well, whatever happens... 1073 00:41:27,843 --> 00:41:30,645 -We made it hard for them. -Yeah. 1074 00:41:30,655 --> 00:41:33,147 All right, I think we know who the next Top Chef is. 1075 00:41:33,158 --> 00:41:35,158 Yes, we do. 1076 00:41:35,235 --> 00:41:38,277 Yes? All right, let's get them out here. 1077 00:41:38,354 --> 00:41:41,447 ♪♪♪ 1078 00:41:41,524 --> 00:41:45,418 [applause] 1079 00:41:48,915 --> 00:41:52,166 Chefs, I think I speak for all of us when I say, 1080 00:41:52,177 --> 00:41:54,844 it's been amazing to watch your journey, 1081 00:41:54,921 --> 00:41:57,180 taste your food, and get to know you as people. 1082 00:41:57,257 --> 00:41:59,131 I can't thank you enough for the work 1083 00:41:59,208 --> 00:42:00,517 that you've done all season long. 1084 00:42:00,593 --> 00:42:04,303 All three of you are winners. 1085 00:42:04,380 --> 00:42:06,523 Unfortunately, only one will have the title. 1086 00:42:06,599 --> 00:42:10,351 ♪♪♪ 1087 00:42:10,362 --> 00:42:11,602 Padma. 1088 00:42:11,679 --> 00:42:16,699 ♪♪♪ 1089 00:42:16,776 --> 00:42:21,153 ♪♪♪ 1090 00:42:21,230 --> 00:42:22,697 Gabe... 1091 00:42:22,707 --> 00:42:24,198 you are Top Chef! 1092 00:42:24,209 --> 00:42:29,212 [cheers and applause] 1093 00:42:31,907 --> 00:42:34,625 ♪♪♪ 1094 00:42:34,702 --> 00:42:36,386 Congratulations! 1095 00:42:36,462 --> 00:42:38,296 I'm a little mind blown that I won 1096 00:42:38,372 --> 00:42:40,640 a quarter million dollars right now, to be honest. 1097 00:42:43,303 --> 00:42:44,885 I'm very inspired right now. 1098 00:42:44,896 --> 00:42:47,305 I'm so inspired by learning from the fellow chefs 1099 00:42:47,381 --> 00:42:50,308 that were here, learning about myself 1100 00:42:50,384 --> 00:42:52,735 and learning from the judges 1101 00:42:52,812 --> 00:42:55,405 about what I can do to be a better chef. 1102 00:42:59,894 --> 00:43:01,569 -[bleep] -One of the biggest things 1103 00:43:01,580 --> 00:43:03,821 that has really warmed my heart is knowing 1104 00:43:03,898 --> 00:43:06,574 that I am the first Mexican Top Chef. 1105 00:43:06,585 --> 00:43:08,200 -Papito. -I'm happy to be 1106 00:43:08,277 --> 00:43:09,919 representing my culture, 1107 00:43:09,996 --> 00:43:11,921 my cooking, and also a group of people 1108 00:43:11,998 --> 00:43:15,207 that really operate the kitchens across the U.S. 1109 00:43:15,284 --> 00:43:16,584 Congratulations. 1110 00:43:16,595 --> 00:43:18,586 I think I needed Top Chef. 1111 00:43:18,597 --> 00:43:20,504 It's just been such a tough year, 1112 00:43:20,581 --> 00:43:21,672 closing my dream restaurant. 1113 00:43:21,749 --> 00:43:23,382 I love you. I'm so proud of you. 1114 00:43:23,459 --> 00:43:24,925 I really did need this as a chef, 1115 00:43:24,936 --> 00:43:27,219 but I'm really excited to go home 1116 00:43:27,296 --> 00:43:29,347 and cook without a time clock. [chuckles] 1117 00:43:29,423 --> 00:43:31,274 Dawn, congratulations. 1118 00:43:31,351 --> 00:43:33,351 Thank you so much. 1119 00:43:33,427 --> 00:43:35,394 I am very proud of my journey here. 1120 00:43:35,471 --> 00:43:38,522 I did not leave anything on the table. 1121 00:43:38,599 --> 00:43:42,735 My heart is full. I am so proud of myself. 1122 00:43:42,812 --> 00:43:45,696 We did so good today. 1123 00:43:45,773 --> 00:43:47,957 I'm thankful for everything in this journey 1124 00:43:48,034 --> 00:43:51,535 and I feel very accomplished for my culture, for my family. 1125 00:43:51,612 --> 00:43:52,703 [phone ringing] 1126 00:43:52,780 --> 00:43:54,747 -Daddy! -I won! 1127 00:43:54,824 --> 00:43:56,791 -Yay! -[laughs] 1128 00:43:56,801 --> 00:43:58,584 Daddy won! 1129 00:43:58,661 --> 00:43:59,877 [laughs] 1130 00:43:59,954 --> 00:44:03,640 Gabe, you just won $250,000 1131 00:44:03,716 --> 00:44:06,592 furnished by San Pellegrino! 1132 00:44:06,669 --> 00:44:08,478 -[all cheering] -[glasses clink]