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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.
01:08Now, 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.
01:24$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.
01:45Yes, 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.
01:54Oh, 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,
02:34like, it's going to put a house, like, over our head.
02:37I got to keep pushing.
02:46Good 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.
02:59The 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,
03:06and 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,
03:17I 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.
03:47Oh, my gosh.
03:50I'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.
04:45Now.
04:48You gotta watch out, because they run.
04:50It goes crazy.
04:53Fox.
04:55Hey, Katie, what are you making?
04:57I'm gonna do like a steamed egg custard with tomatoes.
05:00So with this cookbook, I'm gonna 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.
05:28The title of my book is gonna 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 gonna 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 gonna look like an amateur made it.
06:06Uh-oh.
06:0817 minutes.
06:0917 minutes.
06:10Ooh, hot, hot, hot.
06:12My cookbook is Nori's Notes.
06:15Nori is our nickname for Nora, my daughter.
06:17We're going vegetarian.
06:18We got eggplant, schnitzel.
06:20You know, it's one of her mom's favorites.
06:22I'm gonna 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.
06:46The dish I'm making for the cover of my cookbook is a simply summer salad.
06:51My cookbook is called From the Land.
06:54It's a plant-forward cookbook from an indigenous perspective.
06:57It's very bright.
06:58It's very pretty.
06:59When it comes to indigenous cuisine, a lot of people think meat.
07:02They think game.
07:03But there's also a lot of plant species that are utilized by indigenous peoples.
07:08It's a little bit.
07:10It's bitter though.
07:10It's a bitter grain.
07:11I really want to cookbook.
07:12I really want to have a cookbook one day.
07:14I think about it every day, honestly.
07:16Love a good salad.
07:17My cookbook is going to be contemporary Caribbean food.
07:20I'm going with the flow of what I feel in my gut.
07:23Today I'm making a pan-seared snapper with a jackfruit and coconut milk emulsion and crispy
07:33planted.
07:34My visual appeal is very important, so I'm going to serve on a beautiful teal plate because
07:40I want the colors to pop.
07:42And Cheyenne, hurry up!
07:43For my jackfruit emulsion, I put fish bones inside of the pot with jackfruit and coconut
07:48milk, a bunch of aromatics, and a scotch bonnet, of course, for heat.
07:54I have a lot of dreams in my career.
07:56Having a cookbook would be here, but winning Top Chef Canada will be over here.
08:00Hey, Cheyenne.
08:01Oh.
08:02I'm not going to do that today.
08:04Enough fires today.
08:0510 minutes, Chef.
08:0610 minutes, 10 minutes.
08:0710 minutes, 10 minutes.
08:08The 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.
08:20Sweet and savory.
08:21The gochujang from Korea and maple syrup from Canada mash up together.
08:26Good harmony.
08:27It's the two cultures meeting together that's super exciting.
08:31Four minutes.
08:32Four minutes.
08:33Yes, Chef.
08:34Oh, yeah.
08:35Let's go.
08:36Let's go.
08:37Let's go, Cheyenne.
08:38Okay.
08:39It looks so good.
08:40Oh, wow.
08:41Hot coming behind.
08:4430 seconds left, Chef.
08:46Wait.
08:47This is the moment of truth.
08:49Good.
08:50I'm actually quite happy.
08:51Five, four, three, two, one.
08:54Hands up.
08:55Whoo!
08:56That was a push.
08:57Hi, Chris.
08:58Hello.
08:59How are you today?
09:00My name is Chris and my last initial is P. So my book title and vibe is Chris P. Snacks
09:14and Sauces.
09:15So you have a merguez coated scotch egg with the tomato chili jam and then a green goddess.
09:20Wow.
09:21The 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 and
09:29on a shelf in a store.
09:30That's kind of what you want.
09:32Thank you, Chris.
09:33Oh, nice.
09:35That's great.
09:36Hi, Alex.
09:37Hello, judges.
09:38How are you?
09:39Why don't you tell us what 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 favorite cookbook would be Nori's Notes, so just a little ode to my daughter.
10:13This 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.
10:31Crunchy.
10:32Absolutely delicious.
10:33I wish it was plated just a smidge different because it might photograph flat.
10:37No, but I would shoot it from the front.
10:39Look at you.
10:40I thought about it all.
10:42Thank 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.
10:52So you have a simply summer salad with grilled peaches, sunflower seeds, and pumpkin seeds,
10:57and a maple berry mint vinaigrette.
11:00Visually, it's so appealing with all the colors and different textures.
11:04It's bright, it's fresh, and I like your use of whole herbs.
11:07I'm not getting the mint as much.
11:08That's what I was gonna say.
11:09Yeah.
11:10There's so much going on that the mint kind of got lost a little.
11:13Thank you, chef.
11:15Pleasure.
11:16Hi, Katie.
11:17Hi.
11:18The 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.
11:33That scallion oil is so flavorful.
11:36Visually, I think it's not that intriguing, but taste-wise, it's fantastic.
11:41Phenomenal.
11:42Thank you so much.
11:43Thank you so much.
11:44Appreciate it.
11:45Hi, Cheyenne.
11:46Hi.
11:47Hi.
11:48So my full name is Cheyenne Leilani Tyson, and it's salt.
11:51Cool.
11:52So I made pan-seared snapper.
11:54On the side, you have a coconut lemongrass jackfruit puree, pickled carrots, and crispy plantain.
12:01It's spicy.
12:02Sorry.
12:03I didn't mean to blow your socks off.
12:05No, I'm good.
12:06I'm good with you.
12:07Okay.
12:08I can't get over the flavor on this dish.
12:09That's amazing.
12:10That sauce is fantastic.
12:11I think visually, it's really beautiful.
12:12This 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.
12:30I was sweating watching you guys.
12:32I think we have six best sellers.
12:34But Nara had three favorites.
12:37Colson, Nori's Notes.
12:39Colson, your eggplant schnitzel was such a perfect combination of crunch and acidity.
12:44You took simple ingredients and really jazzed them up.
12:47The German in me loved it.
12:49Crispy snacks and sauces.
12:51Chris, your scotched eggs were so yummy.
12:55The 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.
13:09And 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.
13:19The chef with the winning dish is...
13:26Chris.
13:27Yay!
13:29Congratulations, Chris.
13:31You've earned a special advantage in the next elimination challenge.
13:34Good job, Audrey.
13:36Amazing.
13:37I'm stoked.
13:38I'm thrilled.
13:39I've got my first quick fire win under my belt.
13:41I'm super excited.
13:42And I knocked Katie off her quick fire throne today.
13:44Excellent.
13:45Yeah.
13:52The Top Chef Canada small appliances are brought to you in part by Ninja.
13:56Top 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.
14:14Hi.
14:15Yes.
14:16Oh, nice.
14:17So, we're throwing a Top Chef Canada pride party.
14:21Woo!
14:22Yeah!
14:23Woo!
14:24Top Chef Canada is actually doing a party for pride.
14:28I feel really giddy inside.
14:30Who here likes to party?
14:32It's gonna be awesome.
14:34The Top Chef Canada pride party will be taking place at the 519, a community center in the heart
14:40of Toronto's gay village.
14:42The 519 is Canada's largest 2SLGBTQ plus organization advocating for rights and building a better world
14:50world for queer and trans people for nearly 50 years.
14:55For this challenge, you each need to create a unique canapé for the party.
14:59Canapé.
15:00And feed 100 guests.
15:02And competing head to head in pride-inspired categories.
15:06To 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.
15:21And he is also Canada's Top Chef.
15:24Please put your hands together for Billy Nguyen and Shanti Yen.
15:28Shanti 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.
16:03By 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.
16:14Resistance.
16:15Pride is a protest.
16:17We want you to create a canapé using ingredients that have been shunned or looked down on
16:22and make them star-worthy, worth being celebrated.
16:25Understood.
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 flavor 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.
16:45It could be putting a spin on a classic dish or a bite that evolves in our mouth.
16:49Freedom.
16:50Oh.
16:51Oh.
16:52Oh.
16:53All 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 quick fire, you've earned the power to swap categories with anybody else.
17:15Ooh.
17:16Yeah, I think I'm going to swap with Cheyenne.
17:20Ooh.
17:21Okay.
17:22Colson is a wicked chef, so I'm using my advantage as an advantage.
17:27At the end of the day, it's a competition.
17:29That means, Chris, you're up against Holly, and 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 judges' table to find out who's safe and who's not.
17:53Because we're going to be voting on the spot for our favorite dish in each category.
17:58Ooh.
18:00Ooh.
18:01But remember, this is still an elimination challenge, and one of you will be going home.
18:07Good luck, chefs.
18:08We'll see you tomorrow at the party.
18:10Let's go!
18:11Woo!
18:12You excited to party with the gays?
18:13Yeah.
18:14Very excited.
18:15Today, I'm competing against Katie.
18:16Our theme is freedom.
18:17It's about breaking free from the culinary boundaries.
18:32Bold flavors, creativity, and pushing the limits.
18:35Whatcha making?
18:36I'm making a really diverse dish, mixing different types of proteins.
18:40For my freedom dish, I'm making crispy nori fried rice with soy honey cured salmon and then chicken liver mousse.
18:48I'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.
19:01I'm having the freedom.
19:02To be able to celebrate openly and freely and love freely.
19:07So beautiful!
19:08My freedom canapé is Hong Kong braised beef brisket with glutinous rice ball and Cantonese curry potato foam.
19:16Just seasoning my curry paste.
19:19Normally, a glutinous rice ball is seen in Asian desserts.
19:23And I wanted to take Cantonese curry and try and combine the two to break free from the sweet world of glutinous rice balls.
19:32It'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.
19:46You can't.
19:47Just kidding.
19:51Happy cooking.
19:52Happy cooking.
19:53The category is resistance, and it's Colson and I going head to head.
19:57I've got to focus.
19:58So 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 apples or like livers, hearts.
20:14We have elevated and made it into something beautiful, so I want to showcase that tomorrow.
20:20I am making a purple corn arepa, braised oxtail and beef heart, a charred corn salsa with corn truffles.
20:28Corn truffles?
20:29So 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.
20:38Me and Colson are having a lot of fun.
20:40We 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.
20:48He has two kids now, so it has to be.
20:5320 minutes, chef!
20:5420 minutes.
20:55Take a breath.
20:56Take a breath.
20:57I 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 and beef gravy to this really elegant version that includes a fondant potato, crispy potatoes, and then the braised beef brisket marmalade, then the really punchy, velvety blue cheese perispuma.
21:20I'm going to turn blue cheese haters into lovers.
21:23Because so many people hate blue cheese and they're haters.
21:27Oh, ho, ho, ho, ho, ho.
21:28If I can't turn them into lovers, I'm going to be on the bottom.
21:31Oh, man.
21:33Today, we're at the 519 Community Center.
21:51We have one hour to get all of our dishes ready for the Pride Party.
21:55Happy Pride!
21:56Woo!
21:57Weehee!
21:58It's going to be a beautiful event.
21:59It's a beautiful day outside.
22:00I wish I was on the other side.
22:02Clam daddy and anti-double.
22:04Ready to get it.
22:05You know, we're ready to take the stage.
22:07Me and Cheyenne are going head to head.
22:09Resistance is to take the underdog ingredient and make it shine like a superstar.
22:14When you say the word tilapia, people are like, ew, you know?
22:17Tilapia is just a bottom-dweller kind of garbage fish that, what do you want to eat?
22:21It's time to make it a superstar today.
22:23Today, I'm making tilapia ceviche with saltus, 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.
22:35Bowl of sunshine.
22:36I'm going to 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.
22:51Happy Pride!
23:03Welcome to Top Chef Canada's Pride Party!
23:09My name is Miss Mosu.
23:11I am so happy to be here.
23:13Not only was I a previous guest judge on Top Chef Canada,
23:18not only am I serving legs and face for days,
23:24but I was available and affordable.
23:27Are we ready to party?
23:30Please welcome the Top Chef Canada judges,
23:33David Zilber,
23:37Mei Jun Pa, pairing our next generation,
23:41Janet Zuccarini,
23:47Billy Nguyen,
23:51Shanti Yen,
23:54okay,
23:55and Eden Grichman.
23:56Come on, baby.
23:57Um, um, um.
23:58Let's get this show on the road.
24:02Woo!
24:05Here we go. One last push.
24:06Today we are serving the judges,
24:08but also a hundred people, top or bottom.
24:11There's no middle.
24:12You can't just cruise along.
24:13Like, it's either you're gonna get praised
24:15or you're gonna get ripped apart.
24:17The oxtail's already ready.
24:19My garnishes are already ready.
24:20It's just assembling.
24:21The stakes are extremely high.
24:23Colson has been consistently on the top.
24:25I won the last elimination challenge,
24:27but I just want to prove that it's not a fluke.
24:30Good job.
24:39So it was cool to have, like,
24:40corn in the arepa,
24:41and then, like, the crispy, crunchy corn.
24:43Yeah.
24:44Um, but the ceviche was so good.
24:46It took my heart.
24:47Yeah.
24:49Please put your hands together
24:51for our chefs,
24:52Colson and Cheyenne.
24:54Now, you two chefs have the category of resistance,
24:57because pride is a protest,
24:59and the judges wanted you to use ingredients
25:01that have been shunned in the past.
25:03Cheyenne, what did you make for the judges?
25:05So today, I made you a purple corn repotini
25:08with braised oxtail and beef heart,
25:11and then I also made a charred corn salsa
25:13with corn truffles.
25:15Colson, please tell us what you made.
25:17When the word tilapia was called,
25:19and then I made a charred corn salsa
25:21with corn truffles.
25:22Colson, please tell us what you made.
25:23The word tilapia is said.
25:25People think, like, hey, that's a garbage fish,
25:27or it doesn't get the recognition that it deserves.
25:30Here, we're showcasing it in a ceviche
25:32with lots of lime.
25:34It's in a jalapeno and cilantro vinaigrette,
25:37and then some spicy pumpkin seeds in there.
25:43Cheyenne, the arepa is a textural masterpiece.
25:46The crispiness on the arepa,
25:48the perfect soft texture on the inside,
25:51and then the meltiness of the actual beef itself.
25:53Fantastic job.
25:54Thank you, chef.
25:55I really loved your textures of corn.
25:58Textures and layers are really important to me,
26:00and I really got that when I tasted your dish.
26:02You really got resistance and ingredients being shunned.
26:05I love that you used the off cuts,
26:07just bursting with flavor.
26:11Colson, I saw tilapia, and I was like,
26:13ugh, I really don't want this as ceviche.
26:15But it was delicious.
26:16You got little bits and bites of something citrus
26:18and spicy and nutty and fresh and bright.
26:21It was really beautiful.
26:23The competition is fierce,
26:25almost as fierce as Miss Mosu on stage right now.
26:28Correct.
26:29David, which was your favorite dish of the category?
26:34Cheyenne.
26:37Cheyenne.
26:40Colson.
26:41Cheyenne.
26:43Cheyenne.
26:45Cheyenne.
26:47Cheyenne.
26:49Cheyenne.
26:50Oh, thank you.
26:53The winning dish goes to Cheyenne.
26:57For the first time, I'm in the bottom.
27:00Everything that's happened in the past,
27:02as in the past,
27:04doesn't matter in this moment.
27:07You're only as strong as the last plate.
27:09The tiniest mistake sends you home now.
27:15Happy Pride, Alex.
27:16Happy Pride.
27:17Yeah.
27:18Coming in today,
27:19I'm not really feeling well.
27:20I know I have the special immunity,
27:22but the goal is not to use it.
27:23I just have to push myself,
27:25and I'm gonna have to stay focused.
27:27Can't wait to see all the lovely people out there today.
27:30I'm cooking against Alex,
27:32and our category is freedom.
27:34I'm just going to be rolling out
27:36my glutinous rice balls.
27:38I feel very fortunate
27:40to be given that category.
27:42Having the freedom to love who you wanna love
27:45and be who you wanna be,
27:47like, it's an amazing feeling,
27:49and I feel so lucky
27:51to be able to cook for this event.
27:53The rice ball is probably the best I've ever had.
28:04Alex's dish was savory.
28:06It was delicious.
28:07It was surprising.
28:08It was kind of everything that you want
28:10during Pride Month.
28:11You wanna be surprised.
28:12Yeah. Yeah.
28:13Please put your hands together
28:15for our chefs, Katie and Alex.
28:25What's going on?
28:26I just came out,
28:27and it was really bright.
28:29Yeah?
28:30And then I just, uh,
28:32my head was spinning.
28:33I feel really nice, yeah.
28:36I don't know if I can go on stage.
28:39I feel like I'm fainting.
28:52Please put your hands together
28:54for our chefs, Katie and Alex.
29:00We're just waiting for Alex.
29:02I'm not really feeling well.
29:04I feel like I'm fainting.
29:06We can take as much time as you need, Alex.
29:09No, I wanna finish this.
29:10Yeah?
29:11Yeah, I wanna finish this.
29:13I just have to try my best to push.
29:17Here they come. Here they come.
29:18Please welcome Katie and Alex!
29:23Yeah!
29:25Your category is freedom,
29:27so you were asked to create a dish
29:28that breaks free from culinary balance.
29:31Alex, please tell us what you made.
29:33Today I made Canadian salmon,
29:35lightly cured in soy and honey,
29:37and I have a nori crispy fried rice,
29:39a chicken liver mousse,
29:40and cilantro salad.
29:44Katie, tell us what you made.
29:45I think freedom is such an amazing category.
29:48Being able to stand up here
29:49as a queer Asian female chef.
29:55Freedom is to be who you wanna be
29:58and love who you wanna love,
29:59and as a chef, to be creatively free,
30:02to be bold and exciting,
30:05be authentic as possible.
30:07So what I've made here today
30:09is a glutinous rice dumpling,
30:11which is normally a dessert,
30:12but I decided to go a savory route.
30:14So there's a braised beef brisket on the bottom,
30:16and then there's a potato curry foam on top
30:19with some pickled daikons, scallions,
30:22and crispy garlic.
30:23Hope you guys enjoyed.
30:28Katie, you death dropped the flavor bomb in my mouth.
30:32So tender and so flavorful,
30:34and the glutinous rice, wow.
30:37It's just wow.
30:38That's one of the highlights
30:39of the competition so far for me.
30:41You really showcased freedom.
30:43It was creative,
30:44and I just love that every single bite
30:47offered something new.
30:48Appreciate it.
30:49Alex, your dish was also delicious.
30:52The salmon on top, the crispy rice,
30:54so many textures, beautiful flavors.
30:57Yeah, baby's happy, I'm happy.
30:59We're happy.
31:00All right, David, who had your favorite dish?
31:03Katie.
31:04Katie!
31:05Katie!
31:06Katie!
31:07Katie.
31:08Katie won this round.
31:10Thank you!
31:11Congratulations, Katie!
31:14Unanimously, all the judges
31:16really got what I wanted to translate.
31:18onto my plate.
31:20I'm so happy to meet you.
31:21Thanks, friend.
31:22It was a really good challenge for me,
31:24especially because it was something for pride as well.
31:27You know, you're not just there as a chef.
31:29That is part of my identity,
31:31and it's very meaningful.
31:38Shake it, shake it.
31:39I wish it was a cocktail.
31:41My category is transformation,
31:44so I want to make a classic dish transformed into something big,
31:49bright, spicy, bold.
31:51I gotta do more shoulder workouts.
31:53This is hard.
31:54I am doing a tantalizing Southeast Asian tartare.
31:58A classic tartare.
32:00It's usually pretty neutral flavors,
32:02but I'm gonna finish it with some red Thai chilies.
32:06I'm not making it as spicy as I might at home.
32:10I really love Southeast Asian flavors.
32:13I traveled there when I was in my 20s,
32:16and that actually was a big transformation for me as a chef.
32:19Growing up in a small town,
32:21and then going out into the world,
32:23I started realizing what food could taste like,
32:25and that was definitely one of my biggest inspirations
32:29to become a chef.
32:31Please welcome our final two chefs,
32:36Holly and Chris.
32:38Woo!
32:39Hi.
32:40Hi.
32:41Now, this round is all about transformation.
32:46Now, let me show you a thing or two about transformation.
32:50What?
32:52What?
32:53Love that.
32:54What?
32:55Holly, tell us about your dish.
32:57I have decided to transform a very classic dish
33:01beef tartare.
33:02So, I have done a charred, hand-cut beef tenderloin
33:06with a sweet aioli, some chili, some Thai basil,
33:10mango, and peanuts.
33:12Chris.
33:13So, I wanted to take the basic poutine
33:16and make it totally fabulous and reinvent it.
33:20So, I've created a fondant potato on the bottom,
33:23and then a sweet mustardy beef marmalade with brisket,
33:27and then on top, you have a blue cheese sauce
33:30to turn you blue cheese haters into blue cheese lovers.
33:39I gotta fan myself because those were some hot plates of food.
33:43Chris, the shoestring potatoes,
33:45this lovely addition of crunch on top,
33:47the 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,
33:55this dish will change their minds.
33:57Chris.
33:58I loved all your layers,
34:00and 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,
34:08we might, like, walk off the show.
34:11Understood.
34:13But you made it your own.
34:14You made it unique.
34:15Holly, this is my favorite dish of yours yet.
34:18So thank you so much.
34:19Both of you did an excellent job.
34:21Yeah.
34:22David, which was your favorite dish of the category?
34:25For me, the best dish of this category...
34:30was Chris.
34:31Yay!
34:32Chris.
34:33Chris.
34:34Chris.
34:35Chris.
34:36All right, congratulations.
34:37Chris, you have the best dish of the category.
34:41Yay!
34:42I'm nervous.
34:43I'm in the bottom with Alex and Colson.
34:45They are very, very talented chefs,
34:48and Alex also has his immunity.
34:50There wasn't really any big negative feedback.
34:53You just don't even know what's coming.
34:57Well, there we have it.
34:59Right here on Church Street for such little time,
35:02and we've already found three tops and three bottoms.
35:05My name is Miss Mo Sue.
35:07See you later.
35:08Happy Pride!
35:25Whoa!
35:26Five!
35:27Wow!
35:28That's cool.
35:29I want one so bad.
35:30I'm going to mix.
35:31I'm going to layers.
35:33Everyone get one and we'll do a little cheers.
35:35Cheers.
35:36Cheers.
35:37All right.
35:39Well, it's the first time there's three tops
35:41and three bottoms, no mids,
35:43so it's a different ballgame now.
35:45It's a very small margin for error.
35:46Yeah.
35:47I'm feeling much better physically,
35:50but being on the bottom three is very tough.
35:53Obviously, my initial plan was not to use special immunity at all,
35:57but my mind is just, there's so many things going on.
36:01Cheyenne, Katie, and Chris, you really rose to the challenge and won your categories today, but there can only be one winner.
36:22The chef with our favorite Pride Party dish is...
36:29Katie.
36:31Good job, Katie.
36:32Katie, your dish was amazing.
36:37The 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.
37:00We're going to be donating $5,000 on your behalf to the 519.
37:04It's amazing.
37:06It's kind of emotional.
37:11Yeah.
37:12To be able to give back to such a great cause, a community that fights so fiercely,
37:20I feel incredibly lucky to have this opportunity, and I'll remember this forever.
37:26I really mean it when I say, you know, I'll remember it forever.
37:29It's, like, probably one of the greatest moments in my life.
37:33Yeah.
37:34Good luck, guys.
37:35There you go.
37:39Well, chefs, there had to be a bottom three today.
37:53But to be honest, there really wasn't a bad bite.
37:56So this is going to be an incredibly difficult decision.
38:02Alex, after winning the first elimination challenge, you pulled the silver knife.
38:06And you earned immunity.
38:08Tonight is the last opportunity to use it.
38:12So, Alex, would you like to use your immunity?
38:17Yes, I would like to use my immunity.
38:24And I would like to say my apologies.
38:30I couldn't show my 100% today.
38:32Thank you, Alex.
38:35The initial plan was not to use it, but I didn't want to take the chance.
38:39I mean, I was bottom three.
38:41It's so nerve-wracking.
38:47Colson and Holly, one of you will be going home tonight.
38:51But first, we have some questions.
38:53Holly, how did your dish fit the category of transformation for you?
38:58I decided to do tartare because it's a classic dish.
39:02And I 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.
39:18Although 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.
39:33Holly, I thought your dish was really well composed.
39:36And I thought it may be perhaps missing the wow factor.
39:39Still very well done.
39:41Okay. Understood. Thank you.
39:43Colson, we understood that you got your brief.
39:47You highlighted ingredients that people would walk past in a grocery store or a fish market
39:52a hundred times without paying them any mind.
39:54But 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.
40:04The toasted pumpkin seeds, that was all the textures that I was going for.
40:08Maybe the red onion, but also doing a ceviche for, you know, a hundred guests.
40:13That 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.
40:20Those little misses, like maybe an onion getting a little bit too tender as it sits in a marinade
40:25and doesn't communicate a textural difference by the time we're eating it.
40:29That matters.
40:30Yep.
40:31It is a game of inches at this point.
40:35Thank you, chefs. We will call you back when we're ready with a decision.
40:39Okay.
40:40Thank you, judges.
40:42It is.
40:43It's tough.
40:44It's tough.
40:45Nothing yet.
40:46We don't know yet.
40:47Now we wait.
40:48Yeah.
40:49We had such a fabulous time at the pride party today, but unfortunately we're going to have
41:05to send home a really great chef.
41:07Who's it going to be?
41:08For me, it's about Holly's story. She had the category of transformation.
41:13Although it was an excellent tartar, I don't know if she committed as much as the other chefs to the theme of her dish.
41:19Colson's ability to interpret his theme, he was far more successful at highlighting neglected ingredients.
41:26I feel that Colson'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 tartars like that on this show.
41:52Colson'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.
42:01I think it was her strongest dish of the competition.
42:04And I do think it was actually one of the best tartars we've had this season.
42:07It is like splitting hairs at this point.
42:10Chefs, your challenge today was to create a pride-inspired canapé and feed over a hundred guests.
42:25You both put together great dishes.
42:40You both wowed us.
42:42But you lost your respective categories.
42:44And one of you has to go home.
42:46Holly, please pack your knives and go.
43:01Thank you very much for the opportunity.
43:04I'm really proud to have been here.
43:06And I can't wait to go home and keep learning and growing and working with my community.
43:14Thank you, Holly.
43:15You know, today I was eliminated, but next to Colson, who is a very esteemed chef.
43:28I'm going home.
43:33I think this experience has just given me the drive and the confidence to really work towards my goals and aspirations.
43:41I'd love to have a cookbook one day.
43:44I would love to host a cooking show.
43:47And that's what my future will look like.
43:53Next time on Top Chef Canada, we want you to take the dining experience to a whole new immersive level.
44:02It's a good one.
44:03Will there be aliens?
44:04Yes.
44:05Top five, baby.
44:07This 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.
44:13That's something that we've done at NOMA, and I think his was better.
44:16It's better.
44:17It's better.
44:18It's better.
44:19It's better.
44:23We'll see you next time.
44:25May we get more.
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