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Tonight
is the finale of Top Chef.
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00:00:04,488 --> 00:00:07,831
Shota, Gabe, Dawn,
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you're going to the finale!
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-We could not decide!
-Thank you so much!
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Dawn Burrell,
former-Olympian-turned-chef,
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has impressed the judges
all season
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with her global comfort food.
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Had me at ham hock roe.
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I'm jealous that I didn't
create this dish.
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Feels like I made
the Olympic team again.
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It's a culmination
of all my hard work.
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The winning chef today is Dawn.
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Everything you cook
is well-seasoned.
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But you left
the gougère off one plate.
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-[timer beeping]
-[bleep] me.
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I'm tired of
making time mistakes.
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Time's up!
You are doing a disservice
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to how talented you are.
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I'm gonna leave nothing behind.
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I'm here for the win.
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Whoo!
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Gabe Erales,
the master of mole.
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We're short on sauces,
let's go!
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It's very exciting
to cook food that I feel
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is part
of my culture and my soul.
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The winner
of this round is Gabe.
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-Great job, man.
-I feel very accomplished,
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and I don't ever want
to give up because I'm happy
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with how far I've come.
Bingo!
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Gabe's masterful
when it comes to sauce-making.
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I want to do this real quick,
guys, I'm sorry.
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[laughter]
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-Gabe.
-Thank you guys so much.
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Gabe.
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Gabe.
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Crab fat tortillas
are a big idea, Gabe.
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I'm gonna keep pushing.
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I would not be here
if I didn't think
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I was the next Top Chef.
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-[laughs]
-Shota Nakajima,
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a true technician
of Japanese cuisine.
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Lobster sunomono, coffee
and stout reduction inside.
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-Totally original.
-I prepared tofu cheddar manju
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with a cheddar dashi.
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I've never
had anything like this.
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Braised purple daikon
with crab dish.
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That beautiful brininess
in that broth,
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-it was so well-balanced.
-Shota.
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-Shota.
-I need to breathe.
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[laughter]
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That quarter million would
really, really change my life,
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but it's not gonna be easy.
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This is a challenge for me,
and it excites me,
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it drives me and it
makes me want to cook better.
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♪♪♪
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Three chefs remain to
duke it out in the finale.
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At stake for the winner--
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a feature in
Food and Wine magazine,
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an appearance at the Food
and Wine Classic in Aspen,
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a quarter
of a million dollars,
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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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Aw, damn.
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Good morning, chefs.
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-Good morning!
-Good morning!
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Congratulations, you
are officially in the finale.
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-Thank you, ma'am.
-Thank you so much.
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I made it through
every challenge.
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I'm just really proud
to be standing here
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with these two people.
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Nice view, huh?
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Yeah, it's beautiful.
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Well, it's our pleasure
to welcome you
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to the stunning
Willamette Valley Vineyards.
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-It's breathtaking.
-Breathtaking.
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♪♪♪
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The rules for
this one are super simple.
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For your finale challenge,
you'll be tasked
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to create the best
4-course progressive meal
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of your lives.
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-That's all? Okay.
-No pressure.
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Think about
the way your menu flows.
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Think about the progression
and the creative choices.
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All of this to tell the story
of why you should be Top Chef.
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You'll have
the rest of the day to shop
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for local goods
and specialty products.
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For your first stop,
we've arranged for you
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to meet with some local
farmers and growers,
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here on the Willamette Valley
food trail.
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After that, the state
of Oregon is your oyster.
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Feel free to visit
Oregon's Mount Hood territory.
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You could spend your day
gathering
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all the ingredients you need.
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Just hit the road
in that BMW X6M,
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and go explore.
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Sounds like you have a lot
of work ahead of you.
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There's a quarter million
dollars on the line, yeah.
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Don't worry.
We're calling in the cavalry.
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Oh, cavalry!
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[cheering, laughter]
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-Hello, kids!
-How's it going?
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-Yeah!
-I love you guys!
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Seeing Byron, Maria and Jamie,
I am extremely excited.
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It's been a minute.
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-I'm back, bitches!
-[laughter]
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It's time to draw
knives one final time.
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Ah, look at that.
Dawn's got first choice.
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So Dawn, do you know who?
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-Jamie.
-Yay!
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[giggling]
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Why did you choose Jamie?
I'm curious.
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She is very, very fierce
and feisty in the kitchen.
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We also have similar
flavor profiles that we build.
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All right. Shota?
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-I'm gonna go with Byron.
-Yeah!
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All right. Well,
you lucked out, Gabe.
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This one
just kinda makes sense.
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Yeah.
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[laughter]
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Guys, this is an experience
that none of you
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will ever forget.
Tomorrow,
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you'll have six hours
to prep and cook
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here at the Willamette Valley
Vineyards,
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and the following day,
you'll have three hours
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-before service begins.
-Good luck.
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One of you will be Top Chef.
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-Oh, my God!
-Bye-bye.
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-Bye!
-Thank you, chef!
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[laughter]
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Oh, man!
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It's just you,
at the finale.
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-I know.
-Top Chef.
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I have found
my mentor in you.
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Aw, that's so sweet.
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And I really, really,
admire you and love you,
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and it's gonna be an honor
and I'm here for you.
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It worked out perfectly.
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I got a basis of a plan
so far, but I really
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kinda want
to see what's out there.
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-Yeah.
-This menu needs to tell
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a story of who I am and who
I have become on Top Chef.
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-Short rib?
-Mm-hmm.
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And chichilo negro mole.
For me, I want that
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to be the showstopper.
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This particular mole was taught
to me by Susana Trilling,
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who lives in Oaxaca,
and has a cooking school there.
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She has been
very inspiring to me.
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Five hours to cook,
minimum.
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I want to pay an homage
to her through this mole.
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So, Susana,
that one's for you.
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Your menu looks amazing.
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They're going
to sh-- their pants.
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-[laughs]
-What do you have planned?
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My big thing is
I wanna make sure
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that it's not
a crazy hard menu,
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so we can,
like, execute it properly.
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That's like,
my always, always thing.
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Going into this finale,
I had a goal of showcasing
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Japanese cuisine and technique,
and I think
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I've been able to
showcase a lot of that.
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But for this whole competition,
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they've been asking
about cooking from the heart,
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and I'm gonna lean towards that
and do more soulful cooking.
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My third course, I'm thinking,
I'll do Japanese curry.
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-Oh, really!
-I haven't done Japanese curry.
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-It's kind of a sweet curry.
-Okay.
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It was my mom's favorite food.
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Cozy, in your face, super...
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-Japanese as you can get.
-Yeah, yeah.
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First course
is gonna be cold,
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but I'm wondering whether
I should do beef twice.
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I'm considering lamb as well.
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There are lots of things that
are up in the air in my menu.
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I gain my inspiration
by looking
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and feeling and tasting,
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and I don't want
to leave anything out.
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But my goal is to highlight
pan-African cuisine.
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Second course,
I'm gonna do green gumbo.
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That's in honor
of Chef Leah Chase.
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She's a trailblazer
in New Orleans.
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I am making
a play on Gumbo Z'Herbes,
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a dish that
was created by Leah Chase.
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She uses at least five types
of greens and herbs.
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I am going to firm up
this menu tomorrow.
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My goal is to make sure
that my plates are finished.
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I will stare at it--
"Bitch, you forgot that!"
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[both laughing]
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We're good to go.
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-Let's get out of here.
-Should we go shopping?
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Whoo!
193
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-We're back in the car again!
-Whoo!
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♪♪♪
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♪♪♪
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Get out of here!
[giggling]
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I'm looking for something
for a dessert course.
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This would probably
be the sweetest one we have.
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-The delicata?
-Yeah.
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00:07:53,331 --> 00:07:55,965
I think a lot of
what Top Chef is about is
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telling a story through food.
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00:07:58,979 --> 00:08:00,479
Ooh, tepache.
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00:08:00,555 --> 00:08:03,264
Candied squash
was a big part of my childhood.
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Esta perfecto!
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00:08:05,060 --> 00:08:07,319
It's a traditional
Mexican dessert where squash
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is essentially
candied in Mexican cane sugar.
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I hope for it to impress
the judges by really
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00:08:12,684 --> 00:08:14,493
telling the story
about who I am as a chef.
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00:08:14,569 --> 00:08:16,453
Okay.
I think that's it, no?
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00:08:17,647 --> 00:08:19,489
Dawn, are you excited?
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00:08:19,500 --> 00:08:23,159
I am excited, but I had
a couple of rough cooks.
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00:08:23,170 --> 00:08:25,119
Honestly,
don't get down on yourself.
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00:08:25,196 --> 00:08:26,663
You do awesome flavors
and stuff like that.
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00:08:26,673 --> 00:08:29,165
If we do a plate up
an hour before service,
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00:08:29,176 --> 00:08:30,667
I can see what you
want me to do
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00:08:30,677 --> 00:08:32,010
and we have that
rehearsed already.
217
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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.
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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
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One little edge off on acidity,
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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.
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-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.
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00:09:27,234 --> 00:09:29,517
This menu is
really coming to me slowly,
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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.
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00:09:39,654 --> 00:09:42,989
This is the meal
of my lifetime.
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00:09:43,066 --> 00:09:56,595
I'm gonna give the judges
everything I have.
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00:09:56,671 --> 00:09:57,837
All right,
one thing at a time.
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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]