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Top Chef Canada - Season 12 Episode 5
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02:18Ở bữa trường trường, khi ở trong tầng 3,
02:22nó rất là tự doi để gi giáo dục.
02:25Tôi phải có thể dùng đồ ăn,
02:27nên nên phải chứa và trở lại vào giá.
02:30Bạn có thể tự doi.
02:31Bạn có thể tự doi.
02:32Bạn có thể tự doi.
02:40Cảm ơn.
02:42Cảm ơn, Chef.
02:43Cảm ơn.
02:44Cảm ơn.
02:45Cảm ơn.
02:47We are in a candy shop.
02:49There's like some sweet ingredients everywhere.
02:51Who here has a sweet tooth?
02:53Oh.
02:54I'm thinking, you know, it's dessert.
02:56I don't really do desserts too much.
02:58Chefs, today you're gonna be cooking with something straight
03:01out of the Top Chef Canada candy shop.
03:04To find out what sweet treat you'll be working with,
03:07come and pick a lollipop.
03:10Katie, you're up first.
03:13Cola.
03:14Alex.
03:15Marshmallows.
03:16Corsa and what will it be?
03:18Cinnamon lips.
03:20With the cinnamon lips,
03:21I immediately think of cinnamon whiskey
03:23and then I'm thinking about like a whiskey-soaked cake
03:25with ice cream.
03:27Chris.
03:28Lemon drops.
03:29I pulled the lemon drop and in my mind
03:31I'm thinking I'm gonna make a lemon curd.
03:33Cheyenne.
03:34So many options.
03:35Which one do you pick?
03:37Ginger snaps.
03:38Oh.
03:39Nice one.
03:40Today's dishes better bring the flavor and fun
03:43because our guest judge knows great food
03:46and even better punchlines.
03:48He's the hilarious host of Big Burger Battle.
03:52Please welcome Andrew Fung.
03:54Hi.
03:55Oh, am I in the right place?
03:57Yes.
03:58Yes.
03:59Oh.
04:00Welcome.
04:01Hey.
04:02I'm a big fan of Andrew.
04:03He's really funny.
04:04Big energy.
04:05What up chefs?
04:06Hello.
04:07Hello.
04:08And it's just really fun to meet him.
04:09Andrew.
04:10He's like my arm.
04:11I'm gonna wash my arm.
04:15Andrew, what's one sweet candy you love so much you wouldn't share?
04:19Oh.
04:20Okay.
04:21Sour gummies takes me back to Saturday nights with my dad watching old 80s martial arts movies.
04:27It is peak nostalgia right there.
04:30We all love sweets, but this is Top Chef Canada.
04:34For this challenge, you're gonna need to take your sweet treat and turn it into something savory.
04:40Woo!
04:41How you like that twist, Chef?
04:43Did you see that coming?
04:44Okay.
04:45Thought they were just gonna be straightforward with us today, but...
04:48Silly me.
04:49This challenge is all about flipping expectations.
04:54You'll have access to all the Ninja appliances to help create your dish.
04:58It's the kind of bold creativity that these appliances are made for.
05:02And the chef with the best dish will take home $5,000 courtesy of Ninja.
05:09Woo!
05:10Okay.
05:11All right.
05:12That is so much money.
05:13Yeah.
05:14Let's go, Ninja.
05:15Chef, you have 30 minutes on the DoorDash clock.
05:17Your time...
05:20Starts.
05:23Now!
05:24Whoa!
05:25Y'all got knives!
05:26Yo, man.
05:27This is 5G's.
05:28Watch out.
05:29Watch out.
05:30Get in a candy shop.
05:31I pulled lemon drops.
05:32Lemon drops are a hard candy that I have to somehow turn into a savory dish.
05:37Never had a lemon drop before.
05:38Put one in my mouth to see what I'm working with.
05:40It's like a nice balance of sweet with a little bit of the sour.
05:44I can confirm I like lemon drop candies.
05:46Kinda reminds me of Asian flavors.
05:49So, I'm gonna make prawn dressed with a Nam Jim Vietnamese style dipping sauce.
05:55Nam Jim is normally something that's super sweet and sour.
05:58The base of it is a blend of palm sugar and fish sauce.
06:03I'm gonna use the hard lemon drop candies as if it's palm sugar.
06:07Blend that with my fish sauce and lemon juice.
06:10And then finish it with some fresh herbs.
06:12Lots of big, bold, punchy flavors in this.
06:16First, we gotta taste the candy.
06:18The cinnamon lips, it's spicy, very sweet.
06:21What am I doing with this candy in 30 minutes to make it savory?
06:25My mind goes to dairy.
06:27I love how cinnamon infuses into dairy.
06:29Dairy's gonna really take on that cinnamon flavor.
06:33I wanna make a ricotta from scratch in 30 minutes.
06:36I have to have milk and 35% heavy cream.
06:39Adding cinnamon lips.
06:41Gonna infuse that into the ricotta.
06:42You're bringing it up to a certain temperature.
06:44And then you're going to curd it with a little bit of citric acid, salt and lemon juice.
06:50Yeah, now it's curdled.
06:51So, we're good there.
06:52I let it sit and then I strain it.
06:54And then you have ricotta.
06:56That's your ricotta, our ricotta, my ricotta with the cinnamon hearts in it.
07:0010 minutes and it'll be right on the plate.
07:02To go with the ricotta.
07:03I got my beets.
07:04Very earthy, sweet.
07:06And then also, I'm gonna add cinnamon lips just to enhance that flavor.
07:10Be the cinnamon lips.
07:11Channel the inner cinnamon lip.
07:15This is a lot of fun because I love working with sweets.
07:18I pulled ginger snaps.
07:19I actually don't like ginger snaps, but my dad really likes them, so I'm very familiar.
07:24Niels likes fritters, so I'm gonna put them together.
07:27I'm going to make a black cod fritter with ginger snap cookies.
07:31Any Caribbean household always uses salt fish.
07:34I don't have time to soak a salt fish, so I'm using black cod.
07:37Let's get that on the stove.
07:39I poach the fish in some coconut milk and ginger snaps.
07:42Come on.
07:43When you make fritters, they have to be airy, not dense.
07:46For my filling, I choose things like peppers, cilantro, chili.
07:50Just grating more ginger snaps so they really get the ginger flavor.
07:53I add some flour to get the consistency that I want.
07:56I don't want it too wet.
07:58I don't want it too dry.
07:59Add my fish, mix it together, and then I get it in the fryer.
08:03Not bad boys.
08:04Fish and cookies.
08:05It's bizarre to me.
08:08Time.
08:09Fifteen.
08:10Fifteen.
08:13Let's go, chef!
08:16I got cola, which I love, but it's hard to, like, put cola on a plate because it's just sweet.
08:23Yup, that's cola.
08:24I'm thinking something crispy fried.
08:27This is going to balance out the sweetness.
08:30So I'm making a crispy fried eggplant.
08:33I envision it with a two-toned sauce.
08:36First, a cola bechamel.
08:38I make a roux of butter and flour.
08:41Then I add some cola and some cream.
08:44Didn't think I would ever say, oh, yeah, I'm making a cola bechamel, but...
08:48I'm also making a cola glaze.
08:51This is going to taste like a soy glaze, but with different spices like cinnamon, sarnese, coriander seeds.
08:58Spices that you associate with cola.
09:01Sweet cola vibes.
09:03I'm also doing cola pickled cucumbers.
09:07Cola pickles, why not?
09:09This dish, it should be sweet, salty, crispy, crunchy, sour, fun.
09:165Ks is mine.
09:19We got the ninja hand blender.
09:21Cinnamon dressing.
09:23This is my first time doing savory with marshmallow.
09:26My sweet ingredient is marshmallow.
09:29My first time trying marshmallow is when I moved to Canada.
09:32I was campfiring with friends, and they're putting marshmallow in the skewer over the fire.
09:37I'm like, what are you doing?
09:39Roasting a marshmallow on a stick inspired me to make a Korean-style corn dog with sausage, mozzarella, and marshmallow.
09:48I mean, why not?
09:49I'm hoping that when I fry my corn dogs, the marshmallow becomes soft, the mozzarella becomes stringy, and then the sausage, fat coats and flavor, everything.
09:59This is Korean street food with a little bit of Canadian campfire flair.
10:03Five minutes.
10:04Mmm.
10:05Chef smells incredible.
10:06Is there cucumber?
10:07It's in the fridge.
10:08Five minutes to go.
10:09And I think to myself, I'm not done.
10:10What's going to be great on this?
10:11A little salad with lemon drop vinaigrette, high acidulation to cut everything through.
10:22Coming through.
10:23Ninja spice grinder.
10:24And then finish it with some toasted jasmine rice powder on top.
10:28Watch, watch, watch, watch, watch, watch, watch, watch, watch, watch.
10:30One minute left, Chef.
10:31Win, Chef.
10:32Win, Chef.
10:33It's your time to shine.
10:34Winning is everything for every challenge.
10:36Three, two, one.
10:38Hands up, Chef.
10:39Woo!
10:40I would love that $5,000.
10:43I want it bad.
10:44Chris, you're up.
10:46Thank you.
10:48So I had lemon drops.
10:50And I made a Vietnamese prawn-style dish.
10:53So I used the lemon drops raw to replace the palm sugar in the nam jam.
10:58And then I made a lemon vinaigrette to dress kohlrabi, cucumbers, and leeks.
11:02Let's go.
11:05Oh my God.
11:07This is delicious.
11:08I got a little lemon drop, but it's subtle.
11:10It's so fresh.
11:11It's so balanced.
11:13The lemon drop worked really, really well.
11:14It feels like it belongs in there.
11:16And it does taste like I'm eating like a really well-done Vietnamese dish.
11:20I love it.
11:21Thank you, judges.
11:22Alex, you're up.
11:26Thank you.
11:27What?
11:28My sweet ingredient for today is marshmallow.
11:30So it's a Korean corn duck.
11:32So I have smoked pork sausage, mozzarella, and marshmallow.
11:36Also, I have torched marshmallow right on top.
11:42I don't know if I'm ready.
11:43Like, I don't know.
11:44Make sure you're ready.
11:45Oh, God.
11:46Andrew looks pretty surprised with what I made.
11:49But I mean, he'll see.
11:51It's worth it.
11:52Oh, my God.
11:54This is so unexpected.
11:55The sausage is super salty.
11:57And I think it goes so beautifully with the marshmallow flavor.
12:00This at, like, a fair.
12:02Yeah.
12:03People would go nuts.
12:04We're gonna walk around with this, and we're just gonna laugh.
12:07And then we're gonna go on some rides.
12:08It is delicious.
12:09You are an absolute madman.
12:14All right. Thank you, Alex.
12:15Thank you.
12:16All right, Katie.
12:19I did crispy fried eggplants, the cola bechamel, cola glaze, and then cola pickled cucumbers.
12:27Cola overload up in here.
12:28Yeah, yeah.
12:29I love the eggplant.
12:31I like the crunch.
12:32You have these beautiful sauces, and it's swirling, and it's really speaking to me.
12:36But it's feeling a little dessert-y.
12:38It's very good.
12:39But I think I've eaten as much as I can eat.
12:41It's too sweet.
12:42Gotcha.
12:43Thank you, Katie.
12:44Thank you, Katie.
12:45Thank you.
12:46Colton.
12:47I got cinnamon lips.
12:49I love how cinnamon infuses into dairy.
12:52So I infused the cinnamon lips into the milk, set my ricotta in 30 minutes, plus the beets.
12:58It's dressed with cinnamon candy.
13:01Woo!
13:02Visually, I didn't know what this was gonna be.
13:04The cinnamon lips, I was concerned for you.
13:06It's a very flavorful candy.
13:07But I think you've put it in this dish, and it's bounced really well.
13:10It's not overly spicy.
13:11It's not overly sweet.
13:12The beets have a nice bite to them.
13:14There's a nice brightness.
13:15There's nice acidity.
13:16I think it's a lovely dish.
13:17Thank you.
13:18Cheyenne, you're up.
13:21With the ginger snaps, I made a black cod fritter.
13:26So what you have is a tamarind emulsion with the cookie.
13:29The fritter was cooked with the black cod, coconut, and the ginger snap cookie.
13:34This is delicious.
13:35Yeah.
13:36Thank you, guys.
13:37It means a lot.
13:38That breading is so light.
13:40Oh, my God.
13:41This fritter, and it's so crispy, so crunchy.
13:44I can't stop eating it.
13:45Yeah.
13:46I can get the ginger snap cookie in there, and I want to finish it.
13:49I want to clean my plate, and I'm probably going now.
13:52Thank you.
13:53This is worth the drive.
13:56It is worth the parking.
13:57I would pound this back hard.
14:00Thank you, Cheyenne.
14:01Thank you.
14:02Thank you.
14:09Eden, you were telling me earlier that these chefs were the top of their game.
14:13They're the best of the best.
14:14And after these dishes, I believe it.
14:17Andrew, what were some of your favorite dishes?
14:20Alex, your marshmallow corn dog made me feel like a kid in a literal candy shop with all those flavors.
14:28I could still taste it on my lips.
14:30Thank you, Andrew.
14:31Cheyenne, your black cod fritter with ginger snaps was so good.
14:37The batter was so light, and I could taste the ginger snaps in every bite.
14:42And what I love is I got your Caribbean flavor with it as well.
14:45Thank you.
14:46Chris, your lemon drop Vietnamese prawn dish, it was so fresh.
14:52Everything worked together.
14:53It was so balanced.
14:54It was so familiar.
14:55It tasted like my mom's cooking.
14:57Thank you.
14:58The three of you impressed us with your dishes, but only one of you can win the prize.
15:03The chef with the best savory dish is...
15:11Cheyenne!
15:13Oh, thank you.
15:14Oh, thank you.
15:15Oh, thank you.
15:16Nice work, Cheyenne.
15:19Congratulations, Cheyenne.
15:20You have won a $5,000 cash prize, courtesy of Ninja.
15:25Thank you so much.
15:26Thank you.
15:27Thank you.
15:28It's my first quick fire win.
15:30Ugh.
15:31That's just...
15:32I'm just taking it in.
15:33Better late than never.
15:35Andrew, thank you so much for coming today.
15:37Thank you for having me.
15:38All right.
15:39I will see y'all later.
15:41Thank you.
15:42Bye.
15:43I hope I keep this momentum going and show the world and the judges what I can do.
15:53The Top Chef Canada small appliances are brought to you in part by Ninja.
16:07What's going on?
16:10So mysterious.
16:12Chefs, through your food, you have the ability to transport diners.
16:17Your flavors can take people places.
16:20Now we want you to take the dining experience to a whole new immersive level.
16:33For this elimination challenge, you need to create a dish for an immersive dining experience.
16:39You'll each be assigned an awe-inspiring place and then create a dish to transport us there.
16:47Your immersive dishes must engage the senses.
16:50We're expecting a multi-sensory dining experience.
16:54This challenge is pushing us to be as creative as you can to think about the whole dining experience.
17:02You want to make an impact.
17:04Chefs, to find out the setting that you'll be immersing into, come up and pull a knife.
17:08Alex, you're up first.
17:09Alex, you're up first.
17:14Glacier cave.
17:17Katie.
17:21Outer space.
17:23Nice.
17:24There's nothing to eat in space.
17:27Whoa, that's hard.
17:29Chris, you're next.
17:31Deep sea.
17:33That's a cool one.
17:35Hopefully I'm not cooking jellyfish.
17:38Cheyenne.
17:40Rainforest.
17:42Last but not least, Coulson.
17:44Lava flow.
17:46Your guest judge for this challenge is a chef immersed in the fine dining world.
17:54He's the first black chef to earn a Michelin star in New York.
17:58Wow.
18:00And he's currently the executive chef at the two Michelin star restaurants, Saga in Manhattan.
18:05Chef Charlie Mitchell.
18:07I'm very familiar with Chef Charlie.
18:10He is one of my biggest inspirations.
18:12I'm so excited.
18:15Chefs, you'll be serving your dishes at the Design Exchange, an event venue in the historic Toronto Stock Exchange that transforms into an immersive space at a push of a button.
18:26This is a challenge to pull out all the stops.
18:29Take us somewhere special with your dishes.
18:32We're ready for a little vacay.
18:34Okay?
18:36Good luck, chefs.
18:37We'll see you tomorrow.
18:39Let's go!
18:46You gotta take the stickers off, you know, that's the most important part.
18:49For this elimination challenge, we have to create an immersive dining experience to transport the judges to inspiring places.
18:58Alex has Glacier Cave.
19:00Cheyenne has Rainforest.
19:02Chris has Deep Sea.
19:04Katie's got space.
19:06I got lava flow.
19:08Lava is hot, you know, it's spicy.
19:10We're here to sweat it.
19:12I love space.
19:13I don't know, it reminds you of, like, weird alien stuff.
19:16I picked outer space.
19:18It is challenging because there's no scent or food in outer space, so my mind jumped to the colors of the galaxy.
19:27I'm making a highly visual dessert with an outer space veil.
19:33This is the veil.
19:35It's just like an agar sugar solution.
19:38It'll be like a semi-soft jelly sitting on top.
19:42I think this looks spacey.
19:44At Burdock, we recently did an immersive dining experience.
19:48It's called Taste Sound.
19:50I'm really trying to be quite playful about this challenge, so hopefully I saw a good story.
19:56Will there be aliens?
19:58Yes.
19:59I still think that this challenge is the most tough.
20:04I think so too.
20:05I pulled Glacier Cave.
20:08I'm not sure what you eat in Glacier Cave.
20:11Do we have Glacier Cave in Canada?
20:14Yeah.
20:16In my mind, I'm thinking about Arctic Ocean, some seafood.
20:21I'm making edible oyster shells.
20:22My edible oyster is entirely edible and very technical.
20:26I'm just really hoping that they engage the judges' senses because it is super unique and experiential.
20:32This is your whole dish called.
20:34You'll see what I make.
20:36This shell is made out of almost like a tempura dough, so it's nice and light.
20:40I'm seasoning them with the sea lettuce to flavor it.
20:45It tastes like sea water.
20:47And then I brush nori batter as well.
20:49And I'm adding a little bit of rice pearls, and then it gets fried.
20:52Get some caramelization on the shells.
20:55I used to make this a lot.
20:57The edible oyster was part of my competition signature dish at the Canadian Culinary Championship this year.
21:02I'm hoping to have the same success on Top Chef Canada.
21:07We'll see.
21:08I need to get back on that top three.
21:10Chefs, one hour!
21:12One hour, wait!
21:14I got the rainforest, so I'm just taking inspiration of things I know about the rainforest.
21:20In a rainforest, there's so many aspects, and I wanted to hone in on just the smell.
21:24You can get immersed in smell.
21:26In the rainforest, there's a lot of herbs and plants, and I instantly thought of curry.
21:29So I'm making a play on, like, a Thai curry.
21:32It's gonna be lush, it's gonna be tasty, it's gonna be just really highlighting what a rainforest would smell like.
21:38I want it to be bright and vibrant, and have a lot of aromas.
21:42I've never been to a rainforest, but I actually have two parrots from the South American rainforest.
21:48So this is Bruno, and then this is Peppa.
21:53Hopefully I impress the judges, and my parrots.
21:55I got deep sea today.
22:00I want to play with the deep sea theme.
22:03I want to show seafood and different variations, and show my fine dining experience.
22:09I'm doing a scallop raviolo.
22:12This challenge is gonna be really hard to try and execute it on the level of a two Michelin star chef.
22:15It's not every day that one of the chef judges have two Michelin stars.
22:21The challenge itself is taking me back to when I worked two-star Michelin.
22:26I've been yelled at and belittled.
22:29The standard for everything was perfection or bust.
22:32This dish, in my mind, I think it's gonna be great, and I think I've done enough, but there's just something in the back of my head that still has me doubting myself.
22:43Old ghost coming back to haunt me on this challenge.
22:45The environment I got is deep sea, and I am gonna transport the judges using different textures, tastes, and smells.
22:59Immersive dining is feeling like you're involved in the cooking.
23:15We need to create an immersive dining experience where we're gonna transport the judges into a completely new place.
23:22I'm making a scallop raviolo and some butter poached cod.
23:29I'm also making a mackerel tartare.
23:31I'm just filleting that right now.
23:33My tartare will be served on my little fish cracker.
23:37I've got these wonton wrappers.
23:39I just cut out a little fin, and then I grab two different strainers, and I press them together with my fish crackers inside.
23:45They are little fish that smile back until you bite their heads off.
23:52I'm hoping that the judges feel as if they're exploring the deep sea for themselves today.
24:06What a space.
24:07Yeah, it's pretty wild.
24:08Pretty cool.
24:10The judges want more than just really good tasting food.
24:14They want an immersive experience.
24:15I am using this dark blue plate, and then I get the idea to flip it upside down.
24:21I place my little fish cracker on the seaweed.
24:25Enjoy your little fish crisp.
24:27Then pick up your scallop foam bubble sauce and pour it over the cod, which you'll find in the black death bowl underneath.
24:34I've been in the top in every single elimination challenge, but never enough to get me over that hump.
24:39So it would mean so much to me if I could pull this out.
24:42I'm very excited to start this meal.
24:44Chris's dish will be taking us to a deep sea.
24:48Ooh.
24:49Jelly.
24:50Isn't this pretty?
24:55The room that the judges are eating in is absolutely gorgeous.
24:59The expectation's so high.
25:01I'm just hoping it's going to be enough.
25:04Hello, judges.
25:05Chris.
25:06I'd love to introduce you to the guests at our table.
25:08Chef Charlie Mitchell.
25:09Chef.
25:10What's up, Chef?
25:11Also joining us is the executive chef at Ellum in Vancouver.
25:14Top Chef Canada alumni, Chef Vish Mayaker.
25:19Chef, how are you?
25:20Very good.
25:21I'm going to direct you to first start with my little fish cracker there that has a mackerel and dried scallop tartare on top.
25:27Then after you enjoy that, lift your bowl to open up the deep dark sea underneath where you will be encouraged to pour your scallop bubbles over top of your poached cod.
25:39And then alongside it, you have a scallop raviolo, some bean sprouts that mimic little sea animals and creatures, and a little bit of watercress as well.
25:48I love the use of the china.
25:50Probably the most amazing inversion of a plate I've ever seen.
25:54Thank you, Chef.
25:55Enjoy.
25:56Thank you.
25:59Just from a visual standpoint, he nailed it.
26:01He drew you in on multiple fronts, and you've got the flavors of the sea without any of it being fishy or offensive.
26:08And then the rolling on the pasta.
26:10It is so delicate.
26:11Some of the best pasta we've had this season.
26:13I love to cook on the cot.
26:14Pour on the foam.
26:15Only your next dish will look also pretty fun.
26:17I also love the fish-shaped chip, the playfulness of that.
26:20And I think the seasoning, the minerality, the saltiness, it's a perfectly seasoned dish.
26:25Yeah, Chris's creative juices were really flowing on this.
26:28Just the interaction that you have with the plate and then the final flavors on a very, very high level.
26:33I think that was a pretty successful trip to the deep sea.
26:37Colson's dish will be taking us to a lava flow.
26:40Ooh.
26:41Uh-oh.
26:42Oh.
26:45Okay, here we go.
26:46Lava flow.
26:47Just getting these steaks tempered.
26:49The thing with lava, everything that it touches, it torches.
26:52So everything's a little bit burnt.
26:54I've taken onions and leeks.
26:56I burned them on the grill, and then I blitzed them into a powder.
26:59I'm going to roll my steaks in that.
27:01Lava cooked steak.
27:02Could be the new trend.
27:05My lava sauce, only one scotch bonnet.
27:08That's the spicy pepper in here.
27:11Very hot.
27:12It's the right amount.
27:14You know, I'd say it's like a 9.5 out of 10.
27:16The star of the show is the scotch bonnet lava sauce.
27:19And that's going to look like molten lava.
27:22I hope the judges like the spice.
27:25It's just as important the flavor as the presentation.
27:28I picked a really charcoal plate.
27:30I've got dried mushrooms on the bottom of the plate.
27:32I got a little bird's-eye chilies, and then I got a glass plate that I put on top
27:36so that you can see the molten crust.
27:39I really wanted to cook some meat for today in honor of my dad.
27:42Losing my dad a year ago on my 40th birthday crushed our family,
27:46and it's really hard, especially when you're starting your own family.
27:49And my dad's favorite thing was steak and spice.
27:52So I wanted to cook for my dad today.
27:55I was in the bottom in the last elimination challenge, but I feel juice back up again.
28:02I'm ready to go.
28:03Wow.
28:04Ooh.
28:05It certainly looks volcanic.
28:06It's a very special cook today.
28:08You know, I did this one for my dad.
28:10He passed away last year.
28:11His favorite things were spice and steaks.
28:14You know, when I think of lava, I think of spicy heat.
28:17It smokes.
28:18It leaves a crust.
28:19So on the ribeye, there's a burnt onion crust and tempura batter that was seasoned with activated charcoal.
28:26And then this lava sauce, roasted red peppers, and one single scotch bonnet.
28:32I started sweating just looking at the chilies through the plate.
28:35Good luck, Mark.
28:37Thank you.
28:38Thank you.
28:39Thank you, Colson.
28:42The visual on the plate exactly emulates the surroundings on the wall.
28:47So he nailed that.
28:48It's a really good way of translating what fire does to a landscape.
28:52That is a beautiful blackened crust.
28:54It actually doesn't taste burnt.
28:55It's got a nice char on it, but tastes perfectly cooked.
28:58And the fiery heat off the roasted pepper sauce, we needed that.
29:03I was confused when I saw the tempura on the top.
29:06I was like, what is this?
29:07But it was super tasty, really crunchy.
29:10It really played up the lava flow.
29:12So I kind of was thinking the sauce was going to be like obnoxiously spicy, kind of like lava,
29:16but it was perfectly balanced.
29:17When you taste it on its own, it's like, okay.
29:19And then you just eat it all together and you're like, that is perfect.
29:22It's a 10 out of 10 dish for me.
29:24All right.
29:25Up next, Alex's dish will be taking us to a glacier cave.
29:31I want to make a foam that tastes like ocean.
29:35I pulled glacier cave.
29:37I'm making edible oysters and abalone carpaccio.
29:41Abalone is like shellfish.
29:42Texture is a little bit firmer than clams.
29:45Flavor-wise, it's less intense than scallops.
29:48Looking pretty good so far.
29:50And then right on top of my abalone, it'll have a celery and ginger granita.
29:55I'm just freezing it using the liquid nitrogen.
29:58So before I played on top of my abalone, it's nice and solid instead of melting.
30:03I need to make cold elements so that the judges get that cold glacier cave vibe.
30:08So that's going to be the smoke show.
30:15I'm not feeling 100% confident that I nailed the glacier cave.
30:19I'm definitely nervous.
30:20Hello, judges.
30:21Hi, Alex.
30:38Hi, Alex.
30:39Hello, judges.
30:40Before we start, I'd like to ask you to use the oyster water pour into the oyster shell.
30:45You can really get the cold ocean breeze coming into the glacier cave.
30:50This here is an edible oyster.
30:53Shell and all.
30:54Shell and all.
30:55Little bit of seawater foam to season it and some abalone.
30:58Now have ginger, celery, granita.
31:00Please enjoy.
31:01Thank you, Alex.
31:02Thank you.
31:05Oh.
31:06When you pour the liquid over the dry ice, it's so beautiful.
31:09To have it smoking before your very eyes, it was theatrical.
31:13I thought the oyster was incredible.
31:15What he did was very inventive.
31:17And the abalone, it's delicious.
31:19But I don't know if this screams, like, glacier cave to me.
31:22Yeah.
31:23In my imagination, whatever I eat in a glacier will be, like, cold.
31:26So if it's not freezing cold, it's hard for me to envision eating in that space.
31:31Yeah.
31:32Up next, Cheyenne's dish is going to take us to the rainforest.
31:39Rainforests are very fragrant, so I want to make sure I'm punching the judges with so much flavor and aromatics.
31:45Today, I poached fish in collard greens with a Thai curry sauce.
31:50I wrapped my fish in collard greens, giving my poached fish a little roasty roast.
31:56It's amazing that I get to cook for Charlie Mitchell.
31:58I love how he's paving a way for people of color, and him being so young also is very inspiring to me.
32:05I hope to be walking in his footsteps one day.
32:07I want to have a fine dining restaurant. That's my dream.
32:11The most important thing I might cook today is making sure that the judges smell a rainforest.
32:16The way I'm taking immersive dining to the next level is through the centerpiece.
32:21They're going to pour an aromatic tea on top so they can get the smell of the rainforest.
32:26There's so much pressure on this particular challenge.
32:28It determines the top floor. I really want a spot, so I'm really trying to nail it today.
32:38Hello.
32:39Hello.
32:40So I got the rainforest. The first thing I thought of was a tropical rainforest and all the smells.
32:46So before we begin, please take this pour and pour it into the middle of the table.
32:49So that is a citrus-herbal tea. I pictured these smells in a tropical rainforest.
32:54So what I've made for you guys today, wrapped sablefish and collard greens,
32:58and then I made a Thai coconut curry cut with cilantro oil, plantain chip, pickled mushrooms,
33:03and I did a wild rice dust just to add earthiness to the dish.
33:07Please enjoy.
33:08Thank you.
33:09Thank you.
33:10Thank you.
33:13The curry is extremely successful. It's got depth, it's got heat, it's beautiful.
33:18I think the sauce is really nice. It has a nice spice kick to it.
33:21And it's like a fun dish to eat. Playing on the smell of it was a smart idea,
33:25kind of like putting us in that place, like with like the scents.
33:28The actual curry sauce was so ridiculously good, but the collards were a little hard to get through.
33:34I do like the flavors that are coming, the aroma.
33:36But I think it smells more to the theme of it being a rainforest dish than it tastes.
33:41Does that make sense?
33:42Mm-hmm.
33:43I'm missing the tropical fruit. Like tropical rainforest, I think there should have been an element of that in the dish.
33:49When I think rainforest, I just think full of life, colors and moisture.
33:53And bounty.
33:54Am I transported to rainforest? I feel like I'm transported to like a good Thai takeout joint.
33:59Right.
34:00That was our rainforest round, and now it's time for Katie to take us to outer space.
34:05I'm transporting the judges to outer space for my dessert. I'm doing a red fermented tofu milk cake.
34:19Red fermented tofu is sort of like caramelized soybean funky flavor.
34:24My story for the dish is just as important as the dish itself.
34:28Yesterday, I took the 5 p.m. space shuttle and went up to outer space.
34:34Top Chef Canada sent me up there, collected some cool ingredients.
34:39And then I hop back onto my space shuttle, and I look out the window, and I see the galaxy.
34:45Three, two, one. We have liftoff.
34:55Oh, okay. She went there.
34:58I meant some.
34:59Hi, Katie.
35:00Hello, judges.
35:01Hello, judges.
35:02I chose outer space, and my dish is called Back From Mars.
35:05Yesterday, Top Chef Canada sent me on a mission to collect samples of baby aliens.
35:12While I was there, I collected some red rocks that tasted just like red fermented tofu milk cake.
35:20And then I got hit by some space dust that tasted like a crumble.
35:24And finally, I found the baby aliens, which looked just like tapioca pearls.
35:31Thank you, Chef. Thank you.
35:32Thank you.
35:33That was a fun story.
35:34The moment it was dropped in front of us, everybody went, wow, pretty spot on in terms of texture, color, and on theme.
35:41The visual impact of this dish, the second it was put down, was probably the strongest out of any I've seen today.
35:47I think it's a really, really fun dessert that also shows a lot of incredible technique and a lot of creative vision.
35:53I also thought it was very good.
35:54You know, I think personally, it's a little sweet for me.
35:56I would have liked something acidic.
35:58Yeah.
35:59I feel like there's a lot of sides on here, and I'm missing the main event in the dessert.
36:03You just wanted a little bit more foundation.
36:05Exactly.
36:06It was leaning in more to delivering on visuals, more than delivering on taste.
36:11But she has the wow factor in this dish.
36:14What did we think of this immersive dining experience?
36:16We've never had a challenge like this, and I think it was very successful.
36:19It definitely got our chefs to flex a different sort of muscle.
36:23I agree.
36:24I think it was nice to see who felt more comfortable with showpieces and theatrics,
36:27and who were just like, let me get it all on a plate.
36:29Charlie and Vej, thank you so much for joining us on this multi-sensory journey.
36:34Absolutely.
36:35Thanks for having me.
36:36Nice to see you guys again.
36:37The rest of us have to head back to judge's table to decide who's going home.
36:40Absolutely.
36:54Chefs, today's challenge pushed you technically, but moreover, it tested your creative capacity in a way maybe no other challenge has.
37:11You guys wowed us.
37:13You served up delicious food that encapsulated your themes and made us feel like we were in the middle of a theater performance.
37:19We were seriously blown away, and two of you took it to the next level.
37:26Colson and Chris.
37:30Colson, your lava flow inspired dish turned up the temperature for us.
37:40The onion crust was an incredible way of translating that blackened char without making the steak unpalatable.
37:46First it seemed maybe a little bit simple, but the more I ate the dish, the more you explained it, the more you tied in your own personal history,
37:53and the more the flavors kept developing and layering themselves, I personally thought it was fantastic.
37:59Thank you.
38:00That dish was hot in every way.
38:03The pouring of the red pepper sauce as if it were fire, it was genius.
38:08It made Mark sweat, but you know, I thought it was the perfect amount of heat.
38:13That chili took us somewhere.
38:15Chris, your deep sea dish was really extraordinarily good.
38:19Cod was perfect, sauce was delicious, the pasta was spot on.
38:24I thought it was clever, but it was really grounded in terrific technique.
38:28So job really well done.
38:30Thank you.
38:31Chef.
38:32When your plate landed, I was so surprised and excited when I realized what we had to do.
38:38I really feel like you took deep sea and you really immersed us.
38:43The foam on top that we had to pour over the fish and the ravioli,
38:47It was just a playful, fun dish and you gave us so much and everything was executed perfectly.
38:54Thank you, Aiden.
38:56Mark, please tell us who had the best dish of the challenge.
38:59The chef with our favorite immersive dish is...
39:08Chris.
39:09Good job, buddy. Good job, Aiden.
39:18You finally have a win.
39:19I know.
39:20It means so much.
39:21That was a tough cook for me and I put a lot of pressure on myself for that one.
39:25And just knowing that I can bring it with my own flair is reassuring that, you know, I'm meant to be here.
39:30So thank you.
39:31Winning this challenge is going to give me a huge confidence boost going into the next couple challenges.
39:36And hopefully all the way to the end. Let's go.
39:39Katie, we really enjoyed your space dish. So you're safe.
39:47Thank you.
39:49Thank you.
39:50Chris, Colson and Katie, you can head back to the Top Chef Canada Ninja locker room.
39:56Good job, buddy. Thank you.
40:10Alex and Cheyenne, you had our least favorite immersive dishes of the challenge.
40:20Cheyenne, you really brought us a beautiful curry. Lots of depth of flavor, lots of balance in that curry.
40:27But the fish wrapped in the collard greens ate a little bit awkward. It was hard to get through the collard green.
40:33And really what was missing in your dish was the feeling of the rainforest.
40:37When I think tropical rainforest, I think wild fruits. I think bright acidity.
40:43I could tell what you were going for, but it didn't push us over the edge with your theme.
40:47Instead, I was transported to a really good Thai takeout spot.
40:52My whole idea of the dish was the aromatics from like a tropical rainforest.
40:57I maybe should have changed the idea.
41:00I just wanted to give you guys something good, but I failed, unfortunately.
41:07Alex, those oysters that you made were gorgeous and they were delicious.
41:12I thought that was really playful and fun.
41:14I just wish that there could have been something cold that you would have given us to eat.
41:18Some sort of play on temperature.
41:20I did have a cold element, which was the ginger, celery, granita.
41:24Maybe I didn't have enough granita on top, so it kind of melted onto the abalone.
41:30I was really hoping to see some ice, you know, making an ice bowl or an ice slab.
41:34It felt a little more coastal than glacier.
41:37So, you know, from an execution standpoint, something was missing.
41:43The dishes we had today were really exceptional.
41:45So we have to really find fault in the dishes.
41:48The hard part is sending somebody home.
41:51Maybe I missed the mark a little bit.
41:56The worst case scenario, me going home.
41:58The second worst case scenario, Cheyenne going home.
42:02I want to be here so bad.
42:04I've always wanted to compete in this competition.
42:07I don't want to go home.
42:09I don't want my story to finish here.
42:21Chefs, you needed to create a dish for an immersive dining experience.
42:34And transport us to an awe-inspiring place.
42:38I think we have a decision.
42:40Cheyenne, please pack your knives and go.
42:53Yeah.
42:54It was so nice meeting all of you and cooking for all of you.
42:57I know I missed the mark today, but it won't be the last time you guys see me.
43:00So, thank you for everything, guys.
43:02Thank you, Cheyenne.
43:03Thank you.
43:04You did a great job.
43:05Thanks, man.
43:06It's really sad.
43:07My only regret is maybe I could have put more Rainforest vibes on the plate
43:12versus relying on the smell.
43:14So, it's me, guys.
43:16Had a bad cook.
43:17Get in here.
43:18Get in here.
43:19Oh, my God.
43:20Yeah, it's all good, guys.
43:21I feel like I'm leaving a better chef.
43:23Being 26 years old and going against chefs that are 10, 12 years older than me
43:28was a challenge, but I held my own.
43:30I mean, it's top five, baby.
43:32We did two challenges together.
43:34My journey has been super fun because of you.
43:37I just wanted to say thank you.
43:39Thank you.
43:40Going forward, I hope that I can still have my plan of opening up a restaurant one day.
43:45I'm just getting started.
43:47That's it.
43:52Next time on Top Chef Canada.
43:55And then there were four.
43:57Big day for our family!
43:58Woo!
43:59This cook is like no other cook in my life.
44:01Why don't you pull up the chair and join us?
44:03Oh, jeez.
44:04It's very high pressure.
44:05We also have an extra guest at the table.
44:08Oh.
44:11Chefs, this is the first ever in Top Chef Canada history.
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