Top Chef Canada Season 12 Episode 5

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Transcript

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

00:12Previously on Top Chef Canada.

00:15We're throwing a Top Chef Canada Pride Party.

00:18Happy Pride!

00:19We are going head to head.

00:21Colson's been consistently on the top.

00:23I won the last elimination challenge, but I just want to prove that it's not a fluke.

00:27Cheyenne, your dish is just bursting with flavor.

00:31Cheyenne.

00:33Katie, you death dropped a flavor bomb in my mouth.

00:36That's one of the highlights of the competition.

00:40The chef with our favorite Pride Party dish, Katie.

00:45Well, chefs, there had to be a bottom three today.

00:49Holly, please pack your knives and go.

00:52Only five chefs remain, all pushing for the ultimate prize.

00:59$10,000, courtesy of Ninja.

01:02DoorDash delivery for a year.

01:05$10,000 from Premier Protein.

01:07The redesigned Volkswagen Tiguan.

01:11$100,000, courtesy of McCain French Fries.

01:15And the title of Canada's Top Chef.

01:48Top five, guys.

02:00Stuff's getting real.

02:01Yeah.

02:01For the first time, I was in the bottom.

02:04And yeah, like, scary.

02:05So I'm the only person who hasn't been on the bottom.

02:08But also the only person of the five who hasn't won.

02:11Because all four of you guys have won an elimination challenge.

02:13We cannot really make any mistakes, right?

02:15Yeah.

02:16Any mistakes will send you home.

02:18Yeah.

02:19In the previous elimination challenge, being on the bottom three, it was really hard to get judged.

02:25I had to use the special immunity.

02:27So I need to stay focused and get back in the game.

02:30It's a bad time.

02:31It's a bad time.

02:32It's a bad time.

02:32Let's go.

02:33Let's go.

02:40Candy.

02:42Good morning, chefs.

02:43Good morning.

02:44Good morning.

02:44Welcome to the Top Chef Canada candy shop.

02:48We are in a candy shop.

02:49There's, like, some sweet ingredients everywhere.

02:52Who here has a sweet tooth?

02:53Oh.

02:54I'm thinking, you know, it's dessert.

02:57I don't really do desserts too much.

02:59Chefs, today you're going to be cooking with something straight out of the Top Chef Canada

03:04candy shop.

03:05To find out what sweet treat you'll be working with, come and pick a lollipop.

03:11Katie, you're up first.

03:14Cola.

03:15Alex.

03:16Marshmallows.

03:16Corsa and what will it be?

03:19Cinnamon lips.

03:20With the cinnamon lips.

03:22I immediately think of cinnamon whiskey, and then I'm thinking about, like, a whiskey

03:25soaked cake with ice cream.

03:28Chris.

03:29Lemon drops.

03:30I pulled the lemon drop, and in my mind I'm thinking I'm going to make a lemon curd.

03:34Cheyenne.

03:35So many options.

03:36Which one do you pick?

03:37Ginger snaps.

03:39Oh.

03:39Nice one.

03:41Today's dishes better bring the flavor and fun.

03:44Because our guest judge knows great food and even better punchlines.

03:49He's the hilarious host of Big Burger Battle.

03:53Please welcome Andrew Fung.

03:55Hi.

03:56Oh, am I in the right place?

03:58Yes.

04:00Welcome.

04:01Hey.

04:02I'm a big fan of Andrew.

04:03He's really funny, big energy.

04:06What up, chefs?

04:07Hello.

04:08And it's just really fun to meet him.

04:10Andrew.

04:10He's like my arm.

04:12I'm going to wash my arm.

04:14Andrew, what's one sweet candy you love so much you wouldn't share?

04:19Oh, okay.

04:21Sour gummies takes me back to Saturday nights with my dad watching old 80s martial arts movies.

04:28It is peak nostalgia right there.

04:31We all love sweets, but this is Top Chef Canada.

04:34For this challenge, you're going to need to take your sweet treat and turn it into something savory.

04:41Woo!

04:43How you like that twist, chef?

04:44Did you see that coming?

04:46Okay.

04:47Thought they were just going to be straightforward with us today, but silly me.

04:50This challenge is all about flipping expectations.

04:55You'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.

05:03And the chef with the best dish will take home $5,000 courtesy of Ninja.

05:09Chefs, you have 30 minutes on the DoorDash clock.

05:19Your time starts now.

05:25Y'all got knives.

05:27Yo, man, this is 5G.

05:28Watch out, watch out.

05:30Get in the candy shop.

05:31I pulled lemon drops.

05:33Lemon drops are a hard candy that I have to somehow turn into a savory dish.

05:38Never had a lemon drop before.

05:39Put one in my mouth to see what I'm working with.

05:42It's like a nice balance of sweet with a little bit of the sour.

05:45I can confirm I like lemon drop candies.

05:47Kind of reminds me of Asian flavors.

05:50So I'm going to make prawn dressed with a Nam Jim Vietnamese-style dipping sauce.

05:56Nam Jim is normally something that's super sweet and sour.

05:59The base of it is a blend of palm sugar and fish sauce.

06:04I'm going to 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.

06:13Lots of big, bold, punchy flavors in this.

06:17First we've got to taste the candy.

06:19The cinnamon lips are spicy, very sweet.

06:22What 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.

06:30Dairy's going to really take on that cinnamon flavor.

06:34I want to make a ricotta from scratch in 30 minutes.

06:37You have to have milk and 35% heavy cream.

06:40Adding cinnamon lips.

06:41Going to infuse that into the ricotta.

06:43You're bringing it up to a certain temperature.

06:45And then you're going to curd it with a little bit of citric acid, salt, and lemon juice.

06:51Yeah, now it's curdled.

06:52So we're good there.

06:53I let it sit and then I strain it.

06:55And then you have ricotta.

06:57That's your ricotta, our ricotta, my ricotta with the cinnamon hearts in it.

07:01Ten minutes and it'll be right on the plate to go with the ricotta.

07:04I got my beets.

07:05Very earthy, sweet.

07:07And then also I'm going to add cinnamon lips just to enhance that flavor.

07:10Be the cinnamon lips.

07:12Channel the inner cinnamon lip.

07:14This is a lot of fun because I love working with sweets.

07:18I pulled ginger snaps.

07:20I actually don't like ginger snaps, but my dad really likes them, so I'm very familiar.

07:25Niels likes fritters, so I'm going to put them together.

07:28I'm going to make a black cod fritter with ginger snap cookies.

07:32Any Caribbean household always uses saltfish.

07:35I don't have time to soak a saltfish, so I'm using black cod.

07:38Let's get that on the stove.

07:40I poach the fish in some coconut milk and ginger snaps.

07:43Come on.

07:44When you make fritters, they have to be airy, not dense.

07:47For my filling, I choose things like peppers, cilantro, chili.

07:51He's grating more ginger snaps so they really get the ginger flavor.

07:55I add some flour to get the consistency that I want.

07:57I don't want it too wet.

07:59I don't want it too dry.

08:00Add my fish, mix it together, and then I get it in the fryer.

08:04Come on, bad boys.

08:04Fish and cookies.

08:06This is bizarre to me.

08:09Time.

08:1015.

08:1115.

08:14Let'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.

08:24Yep, that's cola.

08:25I'm thinking something crispy fried.

08:28This is going to balance out the sweetness.

08:31So I'm making a crispy fried eggplant.

08:34I envision it with a two-toned sauce.

08:38First, a cola bechamel.

08:40I make a roux of butter and flour.

08:42Then I add some cola and some cream.

08:45Didn't think I would ever say, oh, yeah, I'm making a cola bechamel.

08:48I'm also making a cola glaze.

08:52This is going to taste like a soy glaze, but with different spices like cinnamon, sarnese, coriander seeds, spices that you associate with cola.

09:02Sweet cola vibes.

09:04I'm also doing cola pickled cucumbers.

09:08Cola pickles.

09:09Why not?

09:10This dish, it should be sweet, salty, crispy, crunchy, sour, fun.

09:175Ks is mine.

09:185Ks is mine.

09:19We got the ninja hand blender.

09:21Cinnamon dressing.

09:22Cinnamon dressing.

09:23Cinnamon dressing.

09:24This is my first time doing a savory with marshmallow.

09:28My sweet ingredient is marshmallow.

09:30My first time trying marshmallow is when I moved to Canada.

09:33I was camp firing with friends and they're putting marshmallow in the skewer over the fire.

09:38I'm like, what are you doing?

09:40Roasting 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.

10:08Chef smells incredible.

10:10Is there cucumber?

10:11It's in the fridge.

10:12Five minutes to go.

10:14And I think to myself, I'm not done.

10:16What's going to be great on this?

10:17A little salad with lemon drop vinaigrette.

10:20High acidulation to cut everything through.

10:23Coming through.

10:24Ninja spice grinder.

10:25And then finish it with some toasted jasmine rice powder on top.

10:28Watch, watch, watch, watch, watch, watch, watch, watch, watch.

10:30One minute left, Chef.

10:32It's your time to shine.

10:34Winning is everything for every challenge.

10:36Three, two, one.

10:38Hands up, Chef.

10:39Woo!

10:41I would love that $5,000.

10:43I want that.

10:44Chris, you're up.

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 and the nam jam.

10:58And then I made a lemon vinaigrette to dress kohlrabi, cucumbers, and leeks.

11:02Let's go.

11:04Oh my god.

11:06This is delicious.

11:07I 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.

11:27What?

11:28My sweet ingredient for today is marshmallow.

11:30So it's a Korean corn dog.

11:32So I have smoked pork sausage, mozzarella, and marshmallow.

11:37Also, 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.

11:47Andrew looks pretty surprised with what I made.

11:50But I mean, he'll see.

11:51It's worth it.

11:52Oh, my god.

11:54This is so unexpected.

11:56The sausage is super salty.

11:58And I think it goes so beautifully with the marshmallow flavor.

12:01This at like a fair.

12:02Yeah.

12:03People would go nuts.

12:04We're going to walk around with this.

12:05And we're just going to laugh.

12:07And then we're going to go on some rides.

12:09It is delicious.

12:10You are an absolute madman.

12:13All right.

12:14Thank you, Alex.

12:16All right, Katie.

12:19I did crispy fried eggplants, the cola bechamel, cola glaze,

12:24and then cola pickled cucumbers.

12:27Cola overload up in here.

12:29Yeah, yeah.

12:30I love the eggplant.

12:31I like the crunch.

12:32You have these beautiful sauces, and it's swirling,

12:34and 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.

12:43Gotcha.

12:44Thank you, Katie.

12:46Colson.

12:47I got cinnamon lips.

12:48I love how cinnamon infuses into dairy.

12:52So I infused the cinnamon lips into the milk,

12:55set my ricotta in 30 minutes, plus the beets.

12:58It's dressed with cinnamon candy.

13:00Woo!

13:01Visually, I didn't know what this was going to be.

13:04The cinnamon lips, I was concerned for you.

13:06It's a very flavorful candy, but I think you've put it in this dish.

13:09It'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.

13:19Cheyenne, you're up.

13:21With the ginger snaps, I made a black cod fritter.

13:25So what you have is a tamarind emulsion with the cookie.

13:29The fritter was cooked with the black cod, coconut,

13:32and the ginger snap cookie.

13:34This is delicious.

13:36Yeah.

13:37Thank you, guys.

13:38It means a lot.

13:39That breading is so light.

13:40Oh, my God, this fritter.

13:42And 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,

13:48and I want to finish it.

13:49I want to clean my plate.

13:50And I'm probably going now.

13:53This is worth the drive.

13:56It is worth the parking.

13:57I would pound this back hard.

14:00Thank you, Cheyenne.

14:02That's really good.

14:03Oh my goodness.

14:04That's awesome.

14:05Oh, my goodness.

14:07Thank you, Cheyenne.

14:08And I'm going to turn the cake of chocolate.

14:09That's the sequel to some of the chocolate bread.

14:10Aiden, you were telling me earlier that these chefs

14:12were at the top of their game.

14:15They're the best of the best.

14:16And after these dishes, I believe it.

14:18Andrew, what were some of your favorite dishes?

14:21Alex, your marshmallow corn dog made me feel like a kid

14:26in a literal candy shop with all those flavors.

14:29I could still taste it on my lips.

14:31Thank you, Andrew.

14:32Cheyenne, your black cod fritter with ginger snaps was so good.

14:38The batter was so light,

14:40and I could taste the ginger snaps in every bite.

14:42And what I love is I got your Caribbean flavor with it as well.

14:47Chris, your lemon drop Vietnamese prawn dish,

14:51it 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.

14:58The three of you impressed us with your dishes,

15:00but only one of you can win the prize.

15:03The chef with the best savory dish is...

15:11Cheyenne!

15:13Oh, thank you.

15:15Nice work, Cheyenne.

15:19Congratulations, Cheyenne.

15:21You have won a $5,000 cash prize,

15:24courtesy of Ninja.

15:25Thank you so much.

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, I will see y'all later.

15:41Nice.

15:42I hope I keep this momentum going,

15:44and show the world and the judges what I can do.

15:52The Top Chef Canada small appliances are brought to you in part by Ninja.

15:57Yeah.

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.

16:51We're expecting a multi-sensory dining experience.

16:55This 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.

17:09Alex, you're up first.

17:14Glacier or cave?

17:17Katie.

17:21Outer space.

17:23Nice.

17:25There's nothing to eat in space.

17:27Whoa, that's hard.

17:29Chris, you're next.

17:30Deep sea.

17:33That's a cool one.

17:35Hopefully I'm not cooking jellyfish.

17:37Cheyenne.

17:39Rainforest.

17:41Last but not least, Coulson.

17:44Lava flow.

17:49Your 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.

17:59He'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.

18:09He is one of my biggest inspirations.

18:12I'm so excited.

18:14Chefs, 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.

18:25This 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.

18:33Okay?

18:35Good luck, chefs.

18:36We'll see you tomorrow.

18:37Let's go!

18:38You got to 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.

18:56Alex has Glacier Cave.

19:00Cheyenne has Rainforest.

19:02Chris has Deep Sea.

19:04Katie's got Space.

19:05I got Lava Flow.

19:07Lava is hot.

19:08You know, it's spicy.

19:09We're here to sweat it.

19:10I love space.

19:12I don't know.

19:13It 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.

19:23So 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.

19:34It'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.

19:49I'm really trying to be quite playful about this challenge.

19:53So hopefully, I tell 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.

20:23My edible oyster is entirely edible and very technical.

20:26I'm just really hoping that they engage the judges' senses

20:29because it is super unique and experiential.

20:32This is your whole dish cold.

20:33You'll see what I make.

20:35Hey, hey, hey.

20:37This shell is made out of almost like a tempura dough.

20:40So it's nice and light.

20:42I'm seasoning them with 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.

20:54I used to make this a lot.

20:57The edible oyster was part of my competition signature dish

21:01at the Canadian Culinary Championship this year.

21:04I'm hoping to have the same success on Top Chef Canada.

21:07We'll see. I 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

21:17of things I know about the rainforest.

21:18In a rainforest, there's so many aspects, and I wanted to hone in on just the smell.

21:23You can get immersed in smell.

21:25In 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.

21:34It'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.

21:41I'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.

21:52Hopefully, I impress the judges and my parrots.

21:58I got deep sea today.

22:00I want to play with the deep sea theme.

22:03I want to show seafood in different variations and show my fine dining experience.

22:08I'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.

22:16It'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.

22:34In my mind, I think it's gonna be great.

22:37And 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 ghosts 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.

23:32I'm just filleting that right now.

23:34My 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.

23:46They are little fish that smile back until you bite their heads off.

23:49I'm hoping that the judges feel as if they're exploring the deep sea for themselves today.

24:06What a space.

24:08Yeah, it's pretty wild.

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.

24:43I'm very excited to start this meal.

24:45Chris's dish will be taking us to a deep sea.

24:48Ooh.

24:50Jelly.

24:51Isn't this pretty?

24:56The room that the judges are eating in is absolutely gorgeous.

24:59The expectation's so high.

25:00I'm just hoping it's going to be enough.

25:04Hello, judges.

25:05Hi, Chris.

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 LM in Vancouver.

25:15Top 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.

25:40And 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.

25:49I love the use of the china.

25:51Probably the most amazing inversion of a plate I've ever seen.

25:55Thank you, Chef.

25:56Enjoy.

25:58Just from a visual standpoint, he nailed it.

26:02He drew you in on multiple fronts, and you've got the flavors of the sea without any of it being fishy or offensive.

26:09And then the rolling on the pasta.

26:11It is so delicate.

26:12Some of the best pasta we've had this season.

26:14I love to cook on the cot.

26:15Pour on the foam.

26:16Only your next dish will look also pretty fun.

26:18I also love the fish-shaped chip.

26:20The playfulness of that.

26:21And I think the seasoning.

26:22It's the minerality, the saltiness.

26:24It'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.

26:34I think that was a pretty successful trip to the deep sea.

26:38Coulson's dish will be taking us to a lava flow.

26:42Oh.

26:44Okay, here we go.

26:46Lava flow.

26:48Just 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.

27:03My 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.

27:16Star of the show is the scotch bonnet lava sauce.

27:20And 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,

27:34and then I got a glass plate that I put on top

27:36so that you can see the molten crust.

27:38I really wanted to cook some meat for today in honor of my dad.

27:42Losing my dad a year ago on my 40th birthday

27:45crushed our family, and it's really hard,

27:47especially 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.

27:54I was in the bottom in the last elimination challenge,

27:59but I feel juiced back up again.

28:01I'm ready to go.

28:03Wow.

28:04Oh.

28:05It certainly looks volcanic.

28:06It's a very special cook today.

28:08You know, I did this one for my dad.

28:09He 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, leaves a crust.

28:19So on the ribeye, there's a burnt onion crust

28:22and tempura batter that was seasoned with activated charcoal.

28:26And then this lava sauce, roasted red peppers,

28:29and one single scotch bonnet.

28:32I started sweating just looking at the chilies through the plate.

28:35Good luck, Mark.

28:41Thank 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.

28:59And the fiery heat off the roasted pepper sauce, we needed that.

29:04I 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,

29:15kind of like lava, but 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.

29:23All right.

29:24Up next, Alex's dish will be taking us to a glacier cave.

29:31I want to make a foam that tastes like ocean.

29:34I pulled glacier cave.

29:36I'm making edible oysters and abalone carpaccio.

29:40Abalone is like shellfish.

29:42Texture is a little bit firmer than clams.

29:44Flavor-wise, it's less intense than scallops.

29:48Looking pretty good so far.

29:50And then right on top of my abalone,

29:52it'll have a celery and ginger granita.

29:55I'm just freezing it using the liquid nitrogen.

29:58So before I plate on top of my abalone,

30:00it'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.

30:14I'm not feeling 100% confident that I nailed the glacier cave.

30:18I'm definitely nervous.

30:20Hello, judges.

30:21Hi, Alex.

30:22Hi, 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.

31:03Oh.

31:04When you pour the liquid over the dry ice, it's so beautiful.

31:09To have it smoking before your very eyes.

31:11It was theatrical.

31:13I thought the oyster was incredible.

31:15What he did was very inventive.

31:17And the abalone, it's delicious.

31:18Yeah.

31:19But I don't know if this screams like glacier cave to me.

31:22In 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.

31:59I 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.

32:08I want to have a fine dining restaurant.

32:11That's my dream.

32:12The most important thing I might cook today is making sure that the judges smell a rainforest.

32:17The way I'm taking immersive dining to the next level is through the centerpiece.

32:22They're going to pour a 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.

32:30I really want a spot, so I'm really trying to nail it today.

32:39Hello.

32:40So I got the rainforest.

32:42The first thing I thought of was a tropical rainforest and all the smells.

32:46So before we begin, please take this pour and pour into the middle of the table.

32:50So that is a citrus purple tea.

32:52I 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 culantre oil, plantain chip, pickled mushrooms,

33:04and I did a wild rice dust just to add earthiness to the dish.

33:08Please enjoy.

33:13The curry is extremely successful.

33:16It's got depth.

33:17It's got heat.

33:18It's beautiful.

33:19I think the sauce is really nice.

33:20It has a nice spice kick to it.

33:22And it's like a fun dish to eat.

33:23Playing on the smell of it was a smart idea.

33:26Kind of like putting us in that place like with like the scents.

33:29The actual curry sauce was so ridiculously good.

33:31But the collards were a little hard to get through.

33:34I do like the flavors that are coming, the aroma.

33:37But I think it smells more to the theme of it being a rainforest dish than it tastes.

33:42Does that make sense?

33:43Mm-hmm.

33:44I'm missing the tropical fruit.

33:45Like 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.

33:54And bounty.

33:55Am I transported to rainforest?

33:56I feel like I'm transported to like a good Thai takeout joint.

34:00Right.

34:01That was our rainforest round.

34:02And now it's time for Katie to take us to outer space.

34:10I'm transporting the judges to outer space.

34:14For 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.

34:48And then we have liftoff.

34:49Oh, okay.

34:50She went there.

34:51I meant some.

34:52Hi, Katie.

34:53Hello, judges.

34:54I chose outer space and my dish is called Back From Mars.

34:57Yesterday, Top Chef Canada sent me on a mission to collect samples of baby aliens.

35:04While I was there, I collected some red rocks that tasted just like red fermented tofu milk cake.

35:19And 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.

35:30Thank you, Chef.

35:32That 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.

35:40The visual impact of this dish, the second it was put down, was probably the strongest out of any I've seen today.

35:46I think it's a really, really fun dessert that also shows a lot of incredible technique and a lot of creative vision.

35:52I 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.

36:02You just wanted a little bit more foundation.

36:04Exactly.

36:05Just leaning in more to delivering on visuals more than delivering on taste.

36:11But she has the wow factor in this dish.

36:13What 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.

36:22I agree.

36:23I think it was nice to see who felt more comfortable with show pieces and theatrics and 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, thanks for having me.

36:35Nice to see you guys again.

36:36The rest of us have to head back to judge's table to decide who's going home.

36:40Absolutely.

37:02Chefs, today's challenge pushed you technically, but moreover, it tested your creative capacity in a way maybe no longer.

37:09Challenge has.

37:10You 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.

37:29Colson, 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.

37:47First, 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, and the more the flavors kept developing and layering themselves.

37:57I personally thought it was fantastic.

38:00That dish was hot in every way.

38:03The pouring of the red pepper sauce as if it were fire, it was genius.

38:09It made Mark sweat, but, you know, I thought it was the perfect amount of heat.

38:13That chili took us somewhere.

38:14Chris, 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, chef.

38:31When 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, it was just a playful, fun dish.

38:50And you gave us so much and everything was executed perfectly.

38:55Thank you, Aiden.

38:56Mark, please tell us who had the best dish of the challenge.

38:59The chef with our favorite immersive dish is...

39:09Chris.

39:13Good job, buddy.

39:14Good job, buddy.

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.

39:40Katie, we really enjoyed your space dish.

39:45So, you're safe.

39:47Chris, Colson, and Katie, you can head back to the Top Chef Canada Ninja locker room.

39:55Good job, buddy.

39:57We're proud of you.

39:58Yes.

39:59Alex and Cheyenne, you had our least favorite immersive dishes of the challenge.

40:16Cheyenne, you really brought us a beautiful curry.

40:23Lots of depth of flavor, lots of balance in that curry.

40:26But the fish wrapped in the collard greens ate a little bit awkward.

40:30It was hard to get through the collard green.

40:32And really, what was missing in your dish was the feeling of the rainforest.

40:36When I think tropical rainforest, I think wild fruits.

40:41I think bright acidity.

40:42I 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.

41:06Alex, 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.

41:25Maybe 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.

41:35It felt a little more coastal than glacier.

41:38So, you know, from an execution standpoint, something was missing.

41:44The dishes we had today were really exceptional.

41:46So we have to really find fault in the dishes.

41:49The hard part is sending somebody home.

41:54Maybe I missed the mark a little bit.

41:56The worst case scenario, me going home.

41:59The second worst case scenario, Cheyenne going home.

42:03I want to be here so bad.

42:05I've always wanted to compete in this competition.

42:08I don't want to go home.

42:10I don't want my story to finish here.

42:12Chefs, you needed to create a dish for an immersive dining experience and transport us to an awe-inspiring place.

42:37I think we have a decision.

42:47Cheyenne, please pack your knives and go.

42:52It was so nice meeting all of you and cooking for all of you.

42:56I 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, Cheyenne.

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 versus relying on the smell.

43:14So it's me, guys.

43:15I had 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 was a challenge, but I held my own.

43:30Rated to 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.

43:40Going 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.

44:14Top Chef Canada history.

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