Top Chef Canada Season 12 Episode 4

Reality Insight Hub

Top Chef Canada (2011) Season 12 Episode 4  #TopChefCanada #RealityInsightHub   🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️ 👉 Official Channel: https://www.dailymotion.com/TrailerBolt 👉 THANK YOU ❤️❤️❤️❤️❤️

Transcript

00:00This program is rated PG and contains mature subject matter. Viewer discretion is advised.

00:12Previously on Top Chef Canada.

00:14Are you ready to cook some fries, everyone?

00:17Let's go.

00:17The chef with the winning dish, Katie.

00:21Katie, you will have a very big chance to win this competition.

00:25Thank you, Chef.

00:26I have every intention of winning Top Chef Canada.

00:28You got to go big or go home.

00:31This is a double elimination.

00:34Bocuse d'Or is the best competition in all the world.

00:37You have to plate in front of the judges.

00:39They stare right through your soul.

00:41The plate really looks like our technique is a 10 out of 10.

00:44Good job, buddy.

00:46The actual tart shell, it isn't holding.

00:48It's not set.

00:49It crumbles.

00:49It's completely crumbling.

00:50It reminds me of eating sand.

00:52The team with the best platter, Alex and Cheyenne.

00:56Hi.

00:57Good job, buddy.

00:59Chefs, you had our least favorite platters.

01:02Anthony and Tracy, please pack your knives and go.

01:07Now, six chefs remain, all pushing for the ultimate prize.

01:13$10,000, courtesy of Ninja.

01:16DoorDash delivery for a year.

01:19$10,000 from Premier Protein.

01:21The redesigned Volkswagen Tiguan.

01:25$100,000, courtesy of McCain French Fries.

01:29And the title of Canada's Top Chef.

01:32Morning, everyone.

01:42Morning.

01:43Anybody wants coffee?

01:44Yes, please.

01:47Well, it's a fresh day.

01:49And yeah, I got off the phone with Taryn last night.

01:52And we found out that we're pregnant again.

01:54So, congratulations.

01:56Congratulations.

01:56Thanks, guys.

01:57Cheers, cheers.

01:58Cheers.

01:59It's just an insane, incredible feeling.

02:02Speechless.

02:04Oh, Colson's going to bring it today.

02:05Yeah, I'm definitely thinking about Taryn.

02:11I met Taryn 10 years ago.

02:13And this year, February, we got married.

02:16Our daughter's named Nora Jean, and she just turned two this year.

02:19It's actually so crazy how much I miss them.

02:23It's tough.

02:26Becoming a dad has changed me as a chef.

02:28You sacrifice so much time away from your family.

02:31But, like, if I won Top Chef Canada in that prize money, like, it's going to put a house,

02:36like, over our head.

02:37I got to keep pushing.

02:42Good morning, chef.

02:47Good morning.

02:48They say that you can't judge a book by its cover.

02:51Unless, of course, it's a cookbook.

02:57That's a nice cookbook.

02:58The single image on the cover of a cookbook has a lot of work to do.

03:02It must reflect the chef's voice, tease the kind of food inside, and make you hungry just by looking at it.

03:09This is my second cookbook, Tahini Baby.

03:12It's contemporary Middle Eastern Mediterranean food.

03:14When it came time to pick the cover of my book, I wanted people to look at this cover and feel the energy,

03:21and also, obviously, the food has to look spectacular.

03:24In this challenge, we want you to create a dish for the cover of your cookbook.

03:30Dream up your fantasy cookbook and make a dish that you would put on its cover.

03:35I'm incredibly excited to introduce today's guest judge.

03:39She knows all about cooking and how to make food look incredible.

03:43Please welcome model and viral culinary superstar, Nara Smith.

03:47I've seen her videos here and there on TikTok.

03:53She can cook, and she's gorgeous.

03:55Hi, chefs.

03:56Hello.

03:57Hello.

03:58It was a gloomy day outside, so what better way to spend it than cooking a comforting meal?

04:03I'm channeling the Nara energy, and I hope she loves it.

04:09A cookbook cover has to grab your attention.

04:12Nara, you have over 16 million followers.

04:15How do you grab your audience in?

04:17I think you eat with your eyes first.

04:19You gravitate towards the dish based on how it looks before you smell it or taste it,

04:23so that's one of the key points to pull people in.

04:26And make sure that these dishes really shine because the winner will receive

04:30an advantage in the next elimination challenge.

04:34Cook from your heart.

04:35Tell us your story and make us the most delicious dish ever.

04:39We're hungry.

04:41There's 30 minutes on the DoorDash clock, and your time starts.

04:44All right.

04:46Now.

04:48You've got to watch out because they run.

04:50It goes crazy.

04:53Fox.

04:55Hey, Katie, what are you making?

04:57I'm going to do like a seamed egg custard with tomatoes.

05:00So with this cookbook, I'm going to show my neo-Chinese cuisine and my Cantonese heritage.

05:06Like a play on scrambled eggs and tomatoes.

05:08Very classic Cantonese.

05:09I'm calling my cookbook, Sihala, which means just try it in Cantonese.

05:14The inspiration is my grandma.

05:17I was a really picky eater, and she would often say, Sihala, you know, just try it.

05:22I'm working next to the quickfire master over here.

05:24The goal is to win, so Katie doesn't.

05:26Three for three, baby.

05:27The title of my book is going to be called Crispy Snacks and Sauces.

05:33I mean, my name is Chris Pine, so crispy there.

05:36I love making puns.

05:38I love dipping crispy things in sauces.

05:40I'm excited for this challenge.

05:41For my cookbook cover, I am making a scotch egg with merguez sausage, tomato chili jam, and a nice green goddess dressing.

05:49It's important that it's got lots of colors and it's popping, so I'm hoping the scotch egg is going to be a nice runny yolk.

05:54The perfect scotch egg has to have that runny yolk.

05:57If you cut into that and there's no run, then it's definitely not that money shot, cover book worthy.

06:03If the yolk isn't runny, it's going to look like an amateur made it.

06:06Uh-oh.

06:0817 minutes.

06:0917 minutes.

06:10Hot, hot, hot.

06:12My cookbook is Nori's Notes.

06:14Nori is our nickname for Nora, my daughter.

06:17We're going vegetarian.

06:18We've got eggplant, schnitzel.

06:20You know, it's one of her mom's favorites.

06:22I'm going to do an eggplant dish, but because my eggplant is brown, I need to elevate it with colors and sauces that really pop.

06:30I'm adding red tomato sauce on the bottom, tahini that pops on the red, and lots of green, fresh herbs.

06:37I've styled food before.

06:38I understand the mission.

06:39We only get one shot with the cover.

06:44Don't forget my seeds.

06:45Don't forget my seeds.

06:47The dish I'm making for the cover of my cookbook is a Simply Summer Salad. My cookbook is called From the Land. It's a plant forward cookbook from an indigenous perspective.

06:57It's very bright. It's very pretty.

06:59When it comes to indigenous cuisine, a lot of people think meat. They think game. But there's also a lot of plant species that are utilized by indigenous peoples.

07:10They're green.

07:11I really want to have a cookbook one day. I really want to have a cookbook one day. I think about it every day, honestly.

07:16I love a good salad.

07:19My cookbook is going to be contemporary Caribbean food. I'm going with the flow of what I feel in my gut.

07:27I'm making a pan-seared snapper with a jackfruit and coconut milk emulsion and crispy plantin'. Visual appeal is very important, so I'm going to serve on a beautiful teal plate because I want the colors to pop.

07:41And Cheyenne, hurry up! For my jackfruit emulsion, I put fish bones inside of the pot with jackfruit and coconut milk, a bunch of aromatics, and a scotch bonnet, of course, for heat.

07:53I have a lot of dreams in my career. Having a cookbook would be here, but winning Top Chef Canada will be up here.

08:00Hey, Chef!

08:02Oh, I'm not going to do that today. Enough fires today.

08:05Ten minutes, Chef!

08:07The title of the cookbook is called Harmony.

08:11Harmony in Korean means grandmother.

08:14Today, I'm making crispy gochujang glazed pork belly that is sweetened with maple syrup.

08:19Sweet and savory.

08:21The gochujang from Korea and maple syrup from Canada mash up together. Good harmony.

08:27It's the two cultures meeting together that's super exciting.

08:31Four minutes!

08:32Four minutes, Chef!

08:34Oh, yeah! Let's go!

08:35Let's go, let's go, Chef.

08:37Okay.

08:39It looks so good.

08:40Oh, wow.

08:43Hot, coming behind.

08:45Thirty seconds left, Chef.

08:47Whee!

08:48This is the moment of truth.

08:52Good. I'm actually quite happy.

08:54Five, four, three, two, one, hands up!

09:00Whoo!

09:02That was a push.

09:05Hi, Chris.

09:06Hello, how are you today?

09:08My name is Chris, and my last initial is P.

09:10So, my book title and vibe is Chris P. Snacks and Sauces.

09:15So, you have a merguez-coated scotch egg with the tomato chili jam and then a green goddess.

09:21Wow.

09:22The egg is cooked perfectly.

09:23The jam is phenomenal.

09:24Visually, I think all the colors pop and I wanted to come over and ask what it was.

09:28And on a shelf, in a store, that's kind of what you want.

09:31Thank you, Chris.

09:32Oh, no.

09:34That's great.

09:35Hi, Alex.

09:36Hi.

09:37How are you?

09:38What's your cookbook is and what you made for us?

09:40So, the title of my cookbook is Harmony.

09:42Ooh.

09:43Harmony, in Korean, means grandmother.

09:45I made a fried pork belly sandwich on a grilled challah bread.

09:49I made my glaze using maple syrup and gochujang.

09:52So, it's a nice mashup, just like me, Korea and Canada.

09:55Love that.

09:56I absolutely love the flavor of the gochujang with the maple.

09:59It was unexpected, but quite delightful.

10:01I think it was visually stunning.

10:03It's all about colors and textures, and I feel like this is perfect.

10:06Amazing.

10:07Thank you, Chef.

10:08Hi, Colson.

10:09Hey, good morning.

10:10My cookbook would be Nori's Notes, so just a little ode to my daughter.

10:14This is a vegetable-driven cookbook.

10:16You have eggplant schnitzel.

10:18Underneath, we have stewed tomatoes, tahini, mozzarella.

10:21I'm usually not a fan of eggplant, but I would actually go out and order this at a restaurant.

10:25I would actually make it if it was in a cookbook.

10:27The schnitzel's beautiful.

10:29It's crunchy.

10:30Crunchy.

10:31Absolutely delicious.

10:33I wish it was plated just a smidge different, because it might photograph flat.

10:37But I would shoot it from the front.

10:38You would shoot it?

10:39Look at you.

10:40I thought about it all.

10:41Thank you very much.

10:43Nice to meet you.

10:44Hi, Holly.

10:45Hi.

10:46So my book is called From the Land, Plant Forward Cooking from an Indigenous Perspective.

10:51So you have a Simply Summer salad with grilled peaches, sunflower seeds, and pumpkin seeds,

10:57and a maple berry mint vinaigrette.

10:59Visually, it's so appealing with all the colors and different textures.

11:03It's bright, it's fresh, and I like your use of whole herbs.

11:06I'm not getting the mint as much.

11:08That's what I was going to say.

11:09There's so much going on that the mint kind of got lost a little.

11:12Thank you, chef.

11:14Pleasure.

11:15Hi, Katie.

11:16Hi.

11:17The concept of my cookbook is called Si Hala.

11:19In Cantonese, it means just try it.

11:21My grandma one day made this really homey salad dish with scrambled eggs.

11:25So I just took a modern approach to it.

11:27I made a steamed egg custard and then marinated tomatoes with crispy leeks and scallion oil.

11:32That scallion oil is so flavorful.

11:35Visually, I think it's not that intriguing.

11:38But taste-wise, it's fantastic.

11:39Phenomenal.

11:40Thank you so much.

11:41Thank you so much.

11:42Appreciate it.

11:43Hi, Cheyenne.

11:44Hi.

11:45Hi.

11:46My cookbook is called Salt.

11:47So my full name is Cheyenne Leilani Tyson, and it's salt.

11:50Cool.

11:51So I made pan-seared snapper.

11:53On the side, you have a coconut lemongrass jackfruit puree, pickled carrots, and crispy plantain.

12:00It's spicy.

12:01Sorry.

12:02I didn't mean to blow your socks off.

12:03No, I'm good.

12:04I'm good with you.

12:05Okay.

12:06I can't get over the flavor on this dish.

12:07That's amazing.

12:08That sauce is fantastic.

12:09I think visually, it's really beautiful.

12:11This is such a simple dish that you dressed up in the best way.

12:15I think it's stunning.

12:16Mm-hmm.

12:17Thank you, chef.

12:24Nara, how do you think our chefs did today?

12:26I was really impressed by everything you guys did in 30 minutes.

12:29I was sweating watching you guys.

12:31I think we have six best sellers, but Nara had three favorites.

12:36Colson, Nari's notes.

12:37Colson, your eggplant schnitzel was such a perfect combination of crunch and acidity.

12:43You took simple ingredients and really jazzed them up.

12:46The German in me loved it.

12:48Crispy snacks and sauces.

12:51Chris, your scotched eggs were so yummy.

12:54The different flavors just worked together really well.

12:58Visually, it was very intriguing.

13:01Salt.

13:02Cheyenne.

13:03Your red snapper was simple, delicious, but dressed up in the most beautiful way.

13:08And having fish on the cover was very smart, and you were the only dish here that did fish.

13:14All your dishes were great, but only one can be at the top of the best seller list.

13:18The chef with the winning dish is...

13:25Chris.

13:26Yay!

13:27Congratulations, Chris.

13:28You've earned a special advantage in the next elimination challenge.

13:33Good job, Audrey.

13:34Amazing.

13:35I'm stoked.

13:36I'm thrilled.

13:37I've got my first quickfire win under my belt.

13:40I'm super excited, and I knocked Katie off her quickfire throne today.

13:43Excellent.

13:44Yeah.

13:45The Top Chef Canada small appliances are brought to you in part by Ninja.

14:02Top Chef Canada is proud of the chefs that have competed in this kitchen, and have shared

14:07their authentic selves with the rest of the country.

14:10And here in Canada, we celebrate Pride all year round.

14:16So, we're throwing a Top Chef Canada Pride Party.

14:25Top Chef Canada is actually doing a party for Pride.

14:28I feel really giddy inside.

14:30Who here likes to party?

14:33It's gonna be awesome.

14:34The Top Chef Canada Pride Party will be taking place at the 519.

14:38A community center in the heart of Toronto's gay village.

14:41The 519 is Canada's largest 2SLGBTQ plus organization.

14:47Advocating for rights and building a better world for queer and trans people for nearly 50 years.

14:54For this challenge, you each need to create a unique canapé for the party.

14:58Canapé.

14:59And feed 100 guests.

15:00And competing head-to-head in Pride-inspired categories.

15:05To help reveal the categories, I want to welcome back two Top Chef Canada icons.

15:11One of them is the executive chef of Victoria's Rabbit Rabbit.

15:15And the other is co-owner of Vancouver's brand new Touk restaurant.

15:20And he is also Canada's Top Chef.

15:24Please put your hands together for Billy Nguyen and Shanti Yen.

15:29Whoo!

15:30Hi, chefs.

15:31Chefs.

15:32Chefs.

15:33Shanti and Billy are special guest judges.

15:35They're epic chefs.

15:36I've watched their journey.

15:38It's awesome.

15:39When I first came out, I didn't have the right support systems to make me feel safe or proud.

15:45Pride gives us this moment to be our fierce, bold selves and challenge norms and build a kinder future.

15:52We're living in a time where members of our community really need the support and representation.

15:57Spreading love, not fear.

15:59Now chefs, in this challenge, you'll be facing off head-to-head by creating canapés that represent some of the pillars of Pride.

16:07To pick your category, come and wave a flag.

16:10Colson, you're up first.

16:12Resistance.

16:13Resistance.

16:14Pride is a protest.

16:17We want you to create a canapé using ingredients that have been shunned or looked down on and make them star-worthy, worth being celebrated.

16:24Understood.

16:26Katie, you're next.

16:27Freedom.

16:28Freedom.

16:29We're looking for a dish that breaks free from all culinary boundaries.

16:32This is all about bold flavour combinations, creative techniques and pushing the limits of what's expected.

16:38Holly, transformation.

16:40Transformation.

16:41This category is about taking something and completely transforming it.

16:44It could be putting a spin on a classic dish or a bite that evolves in our mouth.

16:50Freedom.

16:51Oh.

16:52Oh.

16:53Oh.

16:54All right, Alex, you're going to be going head-to-head against Katie.

16:56Resistance.

16:57Chris, you're going head-to-head with Colson.

16:59Sorry, Chris.

17:00All right, broski.

17:01Let's just wait and see, okay?

17:04Transformation.

17:05That means, Cheyenne, you're going to be going head-to-head against Holly.

17:08Now, Chris, as the winner of the quickfire, you've earned the power to swap categories with anybody else.

17:15Oh.

17:17Yeah, I think I'm going to swap with Cheyenne.

17:21Oh, okay.

17:22Colson is a wicked chef, so I'm using my advantage as an advantage.

17:26And at the end of the day, it's a competition.

17:29That means, Chris, you're up against Holly.

17:31And Cheyenne, you're up against Colson.

17:34Chefs, the 519 does vitally important work that changes lives in the community.

17:40So the chef with the best overall dish will have $5,000 donated in their name to the 519.

17:49And you're not going to have to wait for judge's table to find out who's safe and who's not.

17:52Because we're going to be voting on the spot for our favorite dish in each category.

17:58Ooh.

18:00But remember, this is still an elimination challenge, and one of you will be going home.

18:06Good luck, chefs.

18:07We'll see you tomorrow at the party.

18:15Fried party, let's go!

18:17Whoo!

18:18You excited to party with the gays?

18:21Yeah.

18:23Very excited.

18:25Today, I'm competing against Katie.

18:27Our theme is freedom.

18:28It's about breaking free from the culinary boundaries, bold flavors, creativity, and pushing the limits.

18:34Whatcha making?

18:36I'm making a really diverse dish, mixing different type of proteins.

18:40For my freedom dish, I'm making crispy nori fried rice with soy honey cured salmon, and then chicken liver mousse.

18:47I'm going to set this, cut it, and then tomorrow I want to serve it on top of my rice, salmon.

18:52Chicken liver is something that you don't usually pair with seafood.

18:56However, I'm trying to push myself and try to do something different.

19:00I'm having the freedom.

19:02To be able to celebrate openly and freely and love freely, it's so beautiful!

19:07My freedom canapé is Hong Kong braised beef brisket with glutinous rice ball and Cantonese curry potato foam.

19:16Just seasoning my curry paste.

19:18Normally, a glutinous rice ball is seen in Asian desserts, and I wanted to take Cantonese curry and try and combine the two to break free from the sweet world of glutinous rice balls.

19:31It's a little more out of the box, but I'm going to try and give the judges something bold and unexpected.

19:39Alex and I have both been on the top.

19:41I feel like it's fair competition.

19:43But you have to let the gay person win.

19:46Just kidding.

19:47Happy cooking.

19:51Happy cooking.

19:53The category is resistance, and it's Colson and I going head to head.

19:57I've got to focus.

19:59So we need to highlight an ingredient that's usually looked down upon, and we have to show that it belongs.

20:05I wanted to use offcuts because it reminds me of some of the recipes my mom and grandmother taught me.

20:10Offcuts like offals or like livers, hearts, we have elevated and made it into something beautiful, so I want to showcase that tomorrow.

20:19I am making a purple corn arepa, braised oxtail and beef heart, a charred corn salsa with corn truffles.

20:28Corn truffles, so it's a fermented kernel that grows on the outside of the husk.

20:33A lot of people are like, oh my gosh, it's moldy corn, but no, it's beautiful.

20:36Well, yeah, that's a really beautiful ingredient.

20:37Me and Colson are having a lot of fun. We are coming up with drag names for each other.

20:42I like anti-double.

20:43Okay.

20:44Yeah.

20:45Let's go with...

20:46Yeah, it's glam daddy. He has two kids now, so it has to be.

20:5220 minutes, chef!

20:5420 minutes.

20:56Take a breath. Take a breath.

20:58I have transformation, and I will be cooking against Holly.

21:01So for this challenge, I'm going to transform the humble poutine and, you know, potato and cheese curd

21:06and beef gravy to this really elegant version that includes a fondant potato, crispy potatoes,

21:14and then the braised beef brisket marmalade, then the really punchy, velvety blue cheese pear spuma.

21:20I'm going to turn blue cheese haters into lovers.

21:23Because so many people hate blue cheese and they're haters.

21:26Oh, ho, ho, ho, ho, ho.

21:27If I can't turn them into lovers, I'm going to be on the bottom.

21:31Oh, man.

21:32Today, we're at the 519 Community Center. We have one hour to get all of our dishes ready for the Pride Party.

21:38Happy Pride!

21:39Woo!

21:40Woo-hoo!

21:41It's going to be a beautiful event. It's a beautiful day outside. I wish I was on the other side.

21:45Clam Daddy and Auntie Double.

21:47Ready to get it!

21:48Yeah, we're ready to take the stage.

21:49Me and Cheyenne are going head to head.

21:50Resistance is to take the underdog ingredient and make it shine like a superstar.

21:53When you say the word tilapia, people are like, ew, you know?

21:56Tilapia is just a bottom-dweller kind of garbage fish.

21:59It's just a bottom-dweller kind of garbage fish.

22:01We're at the 519 Community Center.

22:02We have one hour to get all of our dishes ready for the Pride Party.

22:05Happy Pride!

22:06Woo!

22:07We-hee!

22:08It's going to be a beautiful event.

22:09It's a beautiful day outside.

22:10I wish I was on the other side.

22:11Clam Daddy and Auntie Double.

22:13Ready to get it!

22:14You know, we're ready to take the stage.

22:15Me and Cheyenne are going head to head.

22:17Resistance is to take the underdog ingredient and make it shine like a superstar.

22:19Kind of garbage fish, Seth.

22:20What do you want to eat?

22:21It's time to make it a superstar today.

22:23Today I'm making tilapia ceviche with seltuce, orange jelly, charred jalapeno and cilantro vinaigrette,

22:30and crunchy pumpkin seeds.

22:32And then it's going to be served in a little clementine.

22:34Bowl of sunshine.

22:36Just slice some red onion, get it into ice water to get it super crispy.

22:40Because with the ceviche, textures are super important.

22:43I got orange jelly to rehydrate the party.

22:49Happy Pride!

22:50Happy Pride!

22:51Happy Pride!

22:52Happy Pride!

22:53Happy Pride!

22:56Welcome to Top Chef Canada's Pride Party!

23:09My name is Miss Mosu. I am so happy to be here. Not only was I a previous guest judge on Top Chef Canada, not only am I serving legs and face for days, but I was available and affordable.

23:27Are we ready to party? Please welcome the Top Chef Canada judges, David Zilber, Meijun Paak, pairing our next generation, Janet Zuccarini, Billy Nguyen, Shanti Yen,

23:52and Eden Grinchman. Come on, baby. Let's get this show on the road.

24:05Here we go. One last push. Today we are serving the judges, but also 100 people, top or bottom. There's no middle. You can't just cruise along like it's either you're going to get praised or you're going to get ripped apart.

24:18The oxtail's already ready. My garnishes are already ready. It's just assembling. The stakes are extremely high. Coulson has been consistently on the top.

24:26I won the last elimination challenge, but I just want to prove that it's not a fluke.

24:32Good job. Thank you.

24:39So it was cool to have like corn in the arepa and then like the crispy, crunchy corn.

24:44Why not? Yeah. But the sagishi was so good. It took my heart.

24:48Yeah.

24:50Please put your hands together for our chefs, Coulson and Cheyenne.

24:58Now you two chefs have the category of resistance because pride is a protest and the judges wanted you to use ingredients that have been shunned in the past.

25:08Cheyenne, what did you make for the judges?

25:09So today I made you a purple corn arepatine with braised oxtail and beef heart.

25:15And then I also made a charred corn salsa with corn truffles.

25:21Coulson, please tell us what you mean.

25:23When the word tilapia is said, people think like, hey, that's a garbage fish or it doesn't get the recognition that it deserves.

25:29Here we're showcasing it in a ceviche with lots of lime, it's in a jalapeno and cilantro vinaigrette, and then some spicy pumpkin seeds in there.

25:43Cheyenne, the arepa is a textural masterpiece.

25:47The crispiness on the arepa, the perfect soft texture on the inside, and then the meltiness of the actual beef itself.

25:54Fantastic job.

25:55Thank you, chef.

25:56I really loved your textures of corn.

25:58Textures and layers are really important to me, and I really got that when I tasted your dish.

26:03You really got resistance and ingredients being shunned.

26:06I love that you use the off cuts, just bursting with flavor.

26:12Coulson, I saw tilapia, and I was like, ugh, I really don't want this as ceviche.

26:16But it was delicious.

26:17You got little bits and bites of something citrus and spicy and nutty and fresh and bright.

26:22It was really beautiful.

26:23I saw the competition is fierce, almost as fierce as Ms. Mosu on stage right now.

26:29Correct.

26:32David, which was your favorite dish of the category?

26:38Cheyenne.

26:43Coulson.

26:48Cheyenne.

26:50The winning dish goes to Cheyenne.

27:01For the first time, I'm in the bottom.

27:05Everything that's happened in the past doesn't matter in this moment.

27:08You're only as strong as the last plate.

27:11The tiniest mistake sends you home now.

27:16Happy Pride, Alex.

27:17Happy Pride, yeah.

27:18Coming in today, I'm not really feeling well.

27:21I know I have the special immunity, but the goal is not to use it.

27:24I just have to push myself, and I'm going to have to stay focused.

27:28Can't wait to see all the lovely people out there today.

27:31I'm cooking against Alex, and our category is freedom.

27:34I'm just going to be rolling out my glutinous rice balls.

27:38I feel very fortunate to be given that category.

27:43Having the freedom to love who you want to love and be who you want to be, like, it's an amazing

27:49feeling, and I feel so lucky to be able to cook for this event.

28:01The rice ball is probably the best I've ever had.

28:05Alex's dish was savory.

28:07It was delicious.

28:08It was surprising.

28:09It was kind of everything that you want during Pride Month.

28:11You want to be surprised.

28:12Yeah.

28:13Yeah.

28:14Please put your hands together for our chefs, Katie and Alex.

28:18What's going on?

28:27I just came out, and it was really bright.

28:30Yeah?

28:30And then my head was spinning.

28:34I feel really nice, yeah.

28:37I don't know if I can't go on stage.

28:41I feel like I'm fainting.

28:48Please put your hands together for our chefs, Katie and Alex.

29:00We're just waiting for Alex.

29:03I'm not really feeling well.

29:05I feel like I'm fainting.

29:06We can take as much time as you need, Alex.

29:09No, I want to finish this.

29:10Yeah.

29:11Yeah, I want to finish this.

29:13I just have to try my best to push.

29:17Here they come.

29:18Here they come.

29:18Please welcome Katie and Alex.

29:23Yeah.

29:25Your category is freedom, so you were asked to create a dish that breaks free from culinary

29:30balance.

29:31Alex, please tell us what you made.

29:33Today, I made Canadian salmon, lightly cured in soy and honey, and I have a nori crispy fried

29:39rice, but chicken liver mousse, and cilantro salad.

29:44Katie, tell us what you made.

29:46I think freedom is such an amazing category.

29:49Being able to stand up here as a queer Asian female chef.

29:56Freedom is to be who you want to be and love who you want to love.

30:00And as a chef, to be creatively free, to be bold and exciting, be authentic as possible.

30:07So, what I've made here today is a glutinous rice dumpling, which is normally a dessert,

30:13but I decided to go a savory route.

30:15So, there's a braised beef brisket on the bottom, and then there's a potato curry foam

30:20on top with some pickled daikons, scallions, and crispy garlic.

30:24Hope you guys enjoy.

30:25Katie, you death dropped a flavor bomb in my mouth.

30:32So tender, and so flavorful, and the glutinous rice, wow.

30:38It's just wow.

30:39That's one of the highlights of the competition so far for me.

30:42You really showcased freedom.

30:44It was creative, and I just love that every single bite offered something new.

30:49Appreciate it.

30:50Alex, your dish was also delicious.

30:53The salmon on top, the crispy rice, so many textures, beautiful flavors.

30:57Yeah, baby's happy, I'm happy.

30:59We're happy.

31:01All right, David, who had your favorite dish?

31:04Katie.

31:05Katie!

31:06Katie!

31:07Katie.

31:07Katie won this round.

31:12Congratulations, Katie.

31:14Unanimously, all the judges really got what I wanted to translate onto my plate.

31:20I'm so happy to be here.

31:22Thanks, friend.

31:23It was a really good challenge for me, especially because it was something for pride as well.

31:27You know, you're not just there as a chef.

31:30That is part of my identity, and it's very meaningful.

31:34Shake it, shake it.

31:40I wish it was a cocktail.

31:42My category is transformation, so I want to make a classic dish transformed into something

31:49big, bright, spicy, bold.

31:52I've got to do more shoulder workouts.

31:54This is hard.

31:55I am doing a tantalizing Southeast Asian tartare.

31:59A classic tartare, it's usually pretty neutral flavors, but I'm going to finish it with some

32:05red Thai chilies.

32:07I'm not making it as spicy as I might at home.

32:11I really love Southeast Asian flavors.

32:14I traveled there when I was in my 20s, and that actually was a big transformation for me

32:19as a chef growing up in a small town, and then going out into the world, I started realizing

32:25what food could taste like, and that was definitely one of my biggest inspirations to become a chef.

32:35Please welcome our final two chefs, Holly and Chris.

32:38Woo!

32:40Hi.

32:41Hi.

32:41Now, this round is all about transformation.

32:46Now, let me show you a thing or two about transformation.

32:51What?

32:52What?

32:53Love that.

32:54What?

32:56Holly, tell us about your dish.

32:58I have decided to transform a very classic dish, beef tartare.

33:02So, I have done a charred, hand-cut beef tenderloin with a sweet aioli, some chili, some Thai basil,

33:10mango, and peanuts.

33:12Chris.

33:13So, I wanted to take the, eh, basic poutine and make it totally fabulous and reinvent it.

33:20So, I've created a fondant potato on the bottom, and then a sweet mustardy beef marmalade with brisket,

33:27and then on top, you have a blue cheese sauce to turn you blue cheese haters into blue cheese lovers.

33:38I gotta fan myself because, uh, those were some hot plates of food.

33:43Chris, the shoestring potatoes, this lovely addition of crunch on top,

33:48the fondant on the bottom, and the blue cheese.

33:50There's so many times it's been used just awfully.

33:53And for anyone who also feels that way, this dish will change their minds.

33:57Chris.

33:58I loved all your layers, and I loved all the textures,

34:02and I'm just sad that I didn't get a whole bowl of that.

34:04Thank you, chef.

34:06Holly, if we see one more beef tartare, we might, like, walk off the show.

34:12Understood.

34:13But you made it your own.

34:14You made it unique.

34:16Holly, this is my favorite dish of yours yet.

34:18So, thank you so much.

34:20Both of you did an excellent job.

34:22Yeah.

34:22David, which was your favorite dish of the category?

34:26For me, the best dish of this category...

34:29was Chris.

34:31Yay!

34:33Chris.

34:34Chris.

34:36All right, congratulations.

34:38Chris, you have the best dish of the category.

34:41Yay!

34:42I'm nervous.

34:43I'm in the bottom with Alex and Coulson.

34:46They are very, very talented chefs, and Alex also has his immunity.

34:51There wasn't really any big negative feedback.

34:54You just don't even know what's coming.

34:58Well, there we have it.

35:00Right here on Church Street for such little time,

35:03and we've already found three tops and three bottoms.

35:06My name is Miss Mo Sue.

35:08See you later.

35:12Happy Pride!

35:13Happy Pride!

35:25Whoa!

35:27Wow!

35:28That's cool.

35:29I want one so bad.

35:31I'm going to mix.

35:32I'm going to layers.

35:34Everyone get one, and we'll do a little cheers.

35:37Cheers.

35:37All right.

35:38Well, it's the first time there's three tops and three bottoms, no mids,

35:43so it's a different ballgame now.

35:45It's a very small margin for error.

35:47Yeah.

35:48I'm feeling much better physically,

35:51but being on the bottom three is very tough.

35:54Obviously, my initial plan was not to use special immunity at all,

35:58but my mind is just, there's so many things going on.

36:01Cheyenne, Katie, and Chris,

36:17you really rose to the challenge and won your categories today,

36:21but there can only be one winner.

36:25The chef with our favorite Pride Party dish is...

36:30Katie.

36:40Good job, Katie.

36:42Katie, your dish was amazing.

36:45The beef brisket with the squishy, soft, supple little mochi on top,

36:50it was just something out of the box that made absolute sense at the same time.

36:55Really smart.

36:57Appreciate it.

36:58Congratulations, Katie.

36:59Katie, we're going to be donating $5,000 on your behalf to the 519.

37:04It's amazing.

37:09It's kind of emotional.

37:12Yeah.

37:13To be able to give back to such a great cause,

37:17a community that fights so fiercely,

37:20I feel incredibly lucky to have this opportunity,

37:23and I'll remember this forever.

37:25I really mean it when I say, you know, I'll remember it forever.

37:30It's, like, probably one of the greatest moments in my life.

37:34Yeah.

37:34Good luck, guys.

37:35Well, chefs, there had to be a bottom three today, but to be honest, there really wasn't a bad bite.

37:57So this is going to be an incredibly difficult decision.

38:03Alex, after winning the first elimination challenge, you pulled the silver knife, and you earned immunity.

38:09Tonight is the last opportunity to use it.

38:12So, Alex, would you like to use your immunity?

38:22Yes, I would like to use my immunity.

38:28And I would like to say my apologies.

38:30I couldn't show my 100% today.

38:33Thank you, Alex.

38:35The initial plan was not to use it, but I didn't want to take the chance.

38:40I mean, I was bottom three.

38:42It's so nerve-wracking.

38:47Colson and Holly, one of you will be going home tonight.

38:51But first, we have some questions.

38:54Holly, how did your dish fit the category of transformation for you?

38:59I decided to do tartare because it's a classic dish.

39:03I imagined this, like, transformation with different, like, bold flavors, spicy, colorful, bright.

39:11It also reminded me of my travels to Southeast Asia and my personal transformation as a chef.

39:19Although that was the best tartare we've had this whole season,

39:23at the end of the day, it was kind of like a Southeast Asian tartare that we've had versions of before,

39:30and it may not have stood out as much as we wanted it to.

39:34Holly, I thought your dish was really well composed,

39:37and I thought it may be perhaps missing the wow factor.

39:40Still very well done.

39:42Okay.

39:42Understood.

39:45Colson, we understood that you got your brief.

39:48You highlighted ingredients that people would walk past in a grocery store or a fish market

39:52a hundred times without paying them any mind, but it fell a little bit flat.

39:57We wanted a little bit more acidity, a little bit more texture.

40:01The Plobano peppers in there should have added a little crunch.

40:05The toasted pumpkin seeds, that was all the textures that I was going for.

40:09Maybe the red onion, but also doing a ceviche for, you know, a hundred guests.

40:14That last bowl could have sat for 20 minutes and maybe just depleted a little bit.

40:17But, yeah, I was cooking the food I want to cook, and I'm still standing by it.

40:21Those little misses, like maybe an onion getting a little bit too tender

40:24as it sits in a marinade and doesn't communicate a textural difference

40:28by the time we're eating it, that matters.

40:31Yep.

40:32It is a game of inches at this point.

40:37Thank you, chefs.

40:38We will call you back when we're ready with a decision.

40:40Okay.

40:41Thank you, judges.

40:45That's tough.

40:46That's tough.

40:47Nothing yet.

40:53We don't know yet.

40:57Now we wait.

40:59Yep.

41:01We had such a fabulous time at the pride party today,

41:04but unfortunately we're going to have to send home a really great chef.

41:07Who's it going to be?

41:08For me, it's about Holly's story.

41:11She had the category of transformation.

41:13Although it was an excellent tartare,

41:15I don't know if she committed as much as the other chefs to the theme of her dish.

41:19Coulson's ability to interpret his theme,

41:23he was far more successful at highlighting neglected ingredients.

41:26I feel that Coulson's actually missing some of the basics in putting out a dish that was lacking literally salt for me and acid.

41:34So, you know, I'm docking him points on that.

41:37Where he said, you know, that's what I was using to offer crunch, a bit of peppers, a bit of onions.

41:42Yeah, ish.

41:43But I didn't find his dish under season, though.

41:45After I'd eaten it, it was still singing in my mouth.

41:48Comparing him to Holly, I've had a lot of tartares like that on this show.

41:53Coulson's ceviche, I haven't had any ceviches quite like that.

41:56Not only was it creative, but it was delicious.

41:58I do want to say I thought Holly's dish was actually delicious.

42:02I think it was her strongest dish of the competition,

42:04and I do think it was actually one of the best tartares we've had this season.

42:08It is like splitting hairs at this point.

42:11Chefs, your challenge today was to create a pride-inspired canapé and feed over a hundred guests.

42:39You both put together great dishes.

42:41You both wowed us, but you lost your respective categories.

42:45And one of you has to go home.

42:55Holly, please pack your knives and go.

43:01Thank you very much for the opportunity.

43:04I'm really proud to have been here, and I can't wait to go home and keep learning and growing.

43:11and working with my community.

43:14Thank you so much.

43:15Thank you, Holly.

43:16Okay.

43:19You know, today I was eliminated, but next to Coulson, who is a very esteemed chef.

43:26I'm going home.

43:29I think this experience has just given me the drive and the confidence to really work towards my goals and aspirations.

43:42I'd love to have a cookbook one day.

43:44I would love to host a cooking show.

43:46And that's what my future will look like.

43:52Next time on Top Chef Canada, we want you to take the dining experience to a whole new immersive level.

44:01It's a good one.

44:03Will there be aliens?

44:05Yes.

44:06Top five, baby.

44:08This one's the most important steak that I've ever cooked.

44:10It's a little bit on the bland side.

44:12I don't even like it.

44:14That's something that we've done at Noma, and I think his was better.

44:16I don't even like it.

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