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00:00This program is rated PG and contains mature subject matter. Viewer discretion is advised.
00:30The chef with our favorite Pride Party dish, Katie.
00:43Well, chefs, there had to be a bottom three today. Holly, please pack your knives and go.
00:52Only five chefs remain, all pushing for the ultimate prize.
00:59$10,000, courtesy of Ninja. DoorDash delivery for a year, $10,000 from Premier Protein.
01:07The redesigned Volkswagen Tiguan, $100,000, courtesy of McCain French Fries.
01:15And the title of Canada's Top Chef.
01:29$10,000, courtesy of McCain French Fries.
01:39$10,000, courtesy of McCain French Fries.
01:43$10,000, courtesy of McCain Frank B.
02:19En la primera eliminación de la carrera,
02:21en el tercero,
02:22fue muy difícil para ser judged.
02:25Tengo que usar la especial imunidad,
02:28así que tengo que mantenerlo enfocado y volver a la juego.
02:40¡Candy!
02:42¡Gracias, chefs!
02:44¡Gracias!
02:45¡Buenos días!
02:46¡Cáte, te voy un poco!
02:50¡Cáte, te voy a cuidarme con algo de la canadie!
02:52¡No puede ser!
02:54¡Estoy aquí!
02:55¡Ey, está listo!
02:57¡Yo no sé lo más!
02:59¡Vámoslo con internet!
03:01¡Feliz, eso es!
03:02¡Cáte, te voy a cocinar de una canadie!
03:05¡Feliz, eso es lo que hemos experimentado!
03:07¡Cáte, te voy a trabajar con una canadie!
03:08¡Cáte, te voy a hacer un cuchillo!
03:11¡Cáte, te voy a cocinar primero!
03:14¡Cóla!
03:15Alex.
03:16Marshmallows.
03:17Colson.
03:19Cinnamon lips.
03:21With the cinnamon lips I immediately think of cinnamon whiskey
03:24and then I'm thinking about like a whiskey soaked 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?
03:38Ginger snaps.
03:39Oh.
03:40Nice 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.
03:57Am I in the right place?
03:58Yes.
03:59Oh.
04:00Welcome.
04:01Hey.
04:02I'm a big fan of Andrew.
04:04He's really funny.
04:05Big energy.
04:06What up chefs?
04:07Hello.
04:08And it's just really fun to meet him.
04:10Andrew.
04:11Because I'm my arm.
04:12I'm going to wash my arm.
04:13Andrew.
04:14What'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.
04:28It is peak nostalgia right there.
04:30We all love sweets, but this is Top Chef Canada.
04:35For this challenge, you're going to need to take your sweet treat and turn it into something savory.
04:41Woo!
04:42Okay.
04:43You like that twist, chef?
04:44Did you see that coming?
04:45Okay.
04:46Thought they were just going to be straightforward with us today, but silly me.
04:51This 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.
05:03And the chef with the best dish will take home $5,000 courtesy of Ninja.
05:09Whoa!
05:10Okay.
05:11All right.
05:12That is so much money.
05:13Yeah.
05:14Let's go, Ninja.
05:15Chefs, you have 30 minutes on the DoorDash clock.
05:20Your time starts.
05:22Now.
05:23Whoa.
05:24Y'all got nice.
05:25Yo, man.
05:26This is five Gs.
05:27Watch out.
05:28Watch out.
05:29Get in a candy shop.
05:32I 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 gonna 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 gonna use the hard lemon drop candies as if it's palm sugar.
06:08Blend that with my fish sauce and lemon juice.
06:11And then finish it with some fresh herbs.
06:13Lots of big bold punchy flavors in this.
06:16First we gotta taste the candy.
06:19The cinnamon lips is 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 gonna really take on that cinnamon flavor.
06:34I wanna make a ricotta from scratch in 30 minutes.
06:37You have to have milk and 35% heavy cream.
06:40Adding cinnamon lips.
06:41Gonna 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.
06:50Yeah, now it's curdled. So we're good there.
06:53I let it sit and then I strain it.
06:55And then you have ricotta.
06:56That's your ricotta, our ricotta, my ricotta with the cinnamon hearts in it.
07:00Ten 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 lips.
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 gonna put them together.
07:28I'm going to make a black cod fritter with ginger snap cookies.
07:32Any Caribbean household always uses salt fish.
07:35I don't have time to soak a salt fish, 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.
07:51Just grating more ginger snaps so they really get the ginger flavor.
07:54I add some flour to get the consistency that I want.
07:57I don't want it too wet.
07:58I don't want it too dry.
08:00Add my fish, mix it together, and then I get it in the fryer.
08:03Come on, bad boys.
08:04Fish and cookies.
08:06This is bizarre to me.
08:09Time.
08:1015.
08:1115.
08:12Let'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.
08:24Yup, that's cola.
08:25I'm thinking something crispy fried is going to balance out the sweetness.
08:30so que el sabor es que se siente como un gato de enrique,
08:33en el grispy, el comandante.
08:35Es posiblemente un solo tono de sauce.
08:38Es decir, un colabéchamel.
08:40No, un río de huevo de flour,
08:42y un colabio de colabier,
08:44y un colabio de miel.
08:45No sabía que sea que sea,
08:47que sea que sea que sea un colabéchamel,
08:49pero...
08:50No sé.
08:51También está haciendo un colabés.
08:52Esa es un colabés como una mezcla de soy,
08:55pero con diferentes espices,
08:57Cinnamon, saranese, coriander seeds, spices that you associate with cola.
09:02Sweet cola vibes.
09:04I'm also doing cola pickled cucumbers.
09:08Cola pickles, why not?
09:09This dish, it should be sweet, salty, crispy, crunchy, sour, fun.
09:185Ks is mine.
09:20We got the ninja hand blender.
09:22Cinnamon dressing.
09:23This is my first time doing a savory with marshmallow.
09:27My sweet ingredient is marshmallow.
09:30My first time trying marshmallow is when I moved to Canada.
09:33I was campfiring 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 corndog with sausage, mozzarella, and marshmallow.
09:49I mean, why not?
09:49I'm hoping that when I fry my corndogs, the marshmallow becomes soft, the mozzarella becomes stringy, and then the sausage, fat coats and flavor, everything.
10:00This is Korean street food with a little bit of Canadian campfire flair.
10:04Five minutes.
10:05Chef smells incredible.
10:11Is there cucumber?
10:12It's in the fridge.
10:13Five minutes to go.
10:14Can I think to myself, I'm not done.
10:16What's going to be great on this?
10:18A little salad with lemon drop, vinaigrette, high acidulation to cut everything through.
10:23Coming through.
10:24Ninja spice grinder.
10:26And then finish it with some toasted jasmine rice powder on top.
10:29Watch, watch, watch, watch, watch, watch, watch, watch, watch.
10:31One minute left, Chef.
10:32Wait, Chef.
10:33It's your time to shine.
10:35Winning is everything for every challenge.
10:37Three, two, one.
10:39Hands up, Chef.
10:41Woo!
10:42I would love that $5,000.
10:44I want that.
10:45Chris, you're up.
10:47Thank you.
10:48So I had lemon drops and I made a Vietnamese prawn style dish.
10:54So 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.
11:03Let's go.
11:05Oh my God.
11:07This is delicious.
11:09I got a little lemon drop, but it's subtle.
11:10It's so fresh.
11:12It's so balanced.
11:14The lemon drop worked really, really well.
11:15It 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.
11:22Thank you, Travis.
11:23Alex, you're up.
11:27Thank you.
11:28What?
11:28My sweet ingredient for today is marshmallow.
11:31So it's a Korean corn duck.
11:33So 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.
11:44Like, I don't know.
11:44Make sure you're ready.
11:46Oh, God.
11:47Andrew looks pretty surprised with what I made.
11:50But, I mean, he'll see.
11:52It's worth it.
11:53Oh, my God.
11:55This is so unexpected.
11:56The sausage is super salty, and I think it goes so beautifully with the marshmallow flavor.
12:01This at, like, a fair, people would go nuts.
12:05We're going to walk around with this, and we're just going to laugh, and then we're going to go on some rides.
12:09It is delicious.
12:10You are an absolute madman.
12:14All right.
12:15Thank you, Alex.
12:16Thank you.
12:17All right, Katie.
12:19I did crispy fried eggplants, the cola bechamel, cola glaze,
12:24and then cola pickled cucumbers.
12:28Cola overload up in here.
12:29Yeah, yeah.
12:30I love the eggplant.
12:32I like the crunch.
12:33You have these beautiful sauces, and it's swirling, and it's really speaking to me.
12:37But it's feeling a little dessert-y.
12:39It's very good, but I think I've eaten as much as I can eat.
12:42It's too sweet.
12:44Gotcha.
12:44Thank you, Katie.
12:45Thank you.
12:46Colton.
12:47I got cinnamon lips.
12:50I love how cinnamon infuses into dairy, so I infuse the cinnamon lips into the milk,
12:56set my ricotta in 30 minutes, plus the beets.
12:59It's dressed with cinnamon candy.
13:01Woo!
13:02Visually, I didn't know what this was going to be.
13:05The cinnamon lips, I was concerned for you.
13:07It's a very flavorful candy, but I think you've put it in this dish, and it's bounced really well.
13:10It's not overly spicy.
13:12It's not overly sweet.
13:13The beets have a nice bite to them.
13:15There's a nice brightness.
13:16There's nice acidity.
13:17I think it's a lovely dish.
13:19Thank you.
13:20Cheyenne, you're up.
13:22With the ginger snaps, I made a black cod fritter.
13:26So what you have is a tamarind emulsion with the cookie.
13:30The fritter was cooked with the black cod, coconut, and the ginger snap cookie.
13:36This is delicious.
13:37Yeah.
13:37Thank you, guys.
13:38It means a lot.
13:39That breading is so light.
13:40Oh, my God, this fritter, and it's so crispy, so crunchy.
13:45I can't stop eating it.
13:46I can get the ginger snap cookie in there, and I want to finish it.
13:50I want to clean my plate, and I'm probably going now.
13:53Thank you.
13:54This is worth the drive.
13:56It is worth the parking.
13:58I would pound this back hard.
14:01Thank you, Cheyenne.
14:02Thank you.
14:02Eden, you were telling me earlier that these chefs were at the top of their game.
14:14They're the best of the best.
14:15And after these dishes, I believe it.
14:18Andrew, 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
14:28those 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, 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.
14:46Thank you.
14:47Chris, your lemon drop Vietnamese prawn dish, it was so fresh.
14:53Everything worked together.
14:54It was so balanced.
14:55It was so familiar.
14:56It tasted like my mom's cooking.
14:58Thank you.
14:59The three of you impressed us with your dishes, but only one of you can win the prize.
15:04The chef with the best savory dish is...
15:07Cheyenne!
15:14Oh, thank you.
15:16Oh, thank you.
15:17Nice work, Cheyenne.
15:20Congratulations, Cheyenne.
15:21You have won a $5,000 cash prize, courtesy of Ninja.
15:26Thank you so much.
15:27Thank you.
15:29It's my first quickfire win.
15:32I'm just taking it in.
15:33Better late than never.
15:35Andrew, thank you so much for coming today.
15:38Thank you for having me.
15:39All right, I will see y'all later.
15:42Thank you.
15:42Nice.
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.
15:57Ninja.
15:57Ninja.
16:05What'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.
16:27For 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.
16:54This challenge is pushing us to be as creative as you can to think about the whole dining experience.
17:03You want to make an impact.
17:05Chefs, to find out the setting that you'll be immersing into, come up and pull a knife.
17:10Alex, you're up first.
17:15Glacier cave.
17:18Katie.
17:21Outer space.
17:22Oh, nice.
17:25There's nothing to eat in space.
17:28Whoa, that's hard.
17:30Chris, you're next.
17:32Deep sea.
17:34That's a cool one.
17:36Hopefully, I'm not cooking jellyfish.
17:39Cheyenne.
17:40Rainforest.
17:42Last but not least, Coulson.
17:45Lava flow.
17:46Your guest judge for this challenge is a chef immersed in the fine dining world.
17:55He's the first black chef to earn a Michelin star in New York.
17:58Wow.
17:59And he's currently the executive chef at the two Michelin star restaurants, Saga in Manhattan.
18:05Chef Charlie Mitchell.
18:06Ooh.
18:07I'm very familiar with Chef Charlie.
18:10He is one of my biggest inspirations.
18:12I'm so excited.
18:13Chefs, you'll be serving your dishes at the Design Exchange, an event venue in the historic
18:20Toronto 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?
18:35Good luck, chefs.
18:37We'll see you tomorrow.
18:39Let's go!
18:40Let's go!
18:40Let's go!
18:40Let's go!
18:42We gotta take the stickers off.
18:48You know, that's the most important part.
18:50For this elimination challenge, we have to create an immersive dining experience to transport
18:55the judges to inspiring places.
18:58Alex has Glacier Cave.
19:00Cheyenne has Rainforest.
19:02Chris has Deep Sea.
19:04Katie's got Space.
19:05I got Lava Flow.
19:07Lab is hot.
19:09You know, it's spicy.
19:10We're here to sweat it.
19:12I love space.
19:13I don't know.
19:14It reminds you of, like, weird alien stuff.
19:17I 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.
19:35It'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.
19:49I'm really trying to be quite playful about this challenge.
19:53So, hopefully, I saw a good story.
19:57Will there be aliens?
19:59Yes.
20:02I still think that this challenge is the most tough.
20:05I think so, too.
20:06I pulled Glacier Cave.
20:08I'm not sure what you eat in Glacier Cave.
20:11Do we have Glacier Cave in Canada?
20:15Yeah.
20:16In my mind, I'm thinking about Arctic Ocean.
20:19Some 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 can engage the judges' senses
20:30because it is super unique and experiential.
20:32This is your whole dish cold.
20:34You'll see what I make.
20:37This shell is made out of almost like a tempura dough.
20:40So, it's nice and light.
20:41I'm seasoning them with sea lettuce to flavor it.
20:45It tastes like seawater.
20:47And then I brush nori batter as well.
20:49And I'm adding a little bit of rice pearls.
20:51And then it gets fried.
20:52It gets some caramelization on the shells.
20:55I 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.
21:03I'm hoping to have the same success on Top Chef Canada.
21:06We'll see.
21:07I need to get back on that top three.
21:11Chefs, one hour.
21:12One hour, wait.
21:13I got the rainforest.
21:16So, I'm just taking inspiration of things I know about the rainforest.
21:19In a rainforest, there's so many aspects.
21:21And 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.
21:28And I instantly thought of curry.
21:29So, I'm making a play on, like, a Thai curry.
21:32It's gonna be lush.
21:33It'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.
21:42I've never been to a rainforest, but I actually have two parrots from the South American rainforest.
21:49So, this is Bruno, and then this is Peppa.
21:53Hopefully, I impress the judges and my parrots.
21:59I 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.
22:09I'm doing a scallop raviolo.
22:12This challenge is going to be really hard to try and execute it on the level of a two Michelin star chef.
22:17It'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.
22:27I've been yelled at and belittled.
22:29The standard for everything was perfection or bust.
22:33This dish, in my mind, I think it's gonna be great.
22:37And I think I've done enough.
22:39But there's just something in the back of my head that still has me doubting myself.
22:43An old ghost coming back to haunt me on this challenge.
22:57The environment I got is deep sea.
23:06And I am gonna transport the judges using different textures, tastes, and smells.
23:12Immersive dining is feeling like you're involved in the cooking.
23:16We need to create an immersive dining experience
23:18where we're gonna transport the judges into a completely new place.
23:24I'm making a scallop raviolo and some butter poached cod.
23:30I'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,
23:41and then I grab two different strainers,
23:43and I press them together with my fish crackers inside.
23:46They are little fish.
23:47That smile back until you bite their heads off.
24:01I'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.
24:16I am using this dark blue plate,
24:19and then I get the idea to flip it upside down.
24:22I place my little fish cracker on the seaweed,
24:26enjoy your little fish crisp,
24:27then pick up your scallop foam bubble sauce and pour it over the cod,
24:31which you'll find in the black death bowl underneath.
24:34I've been in the top in every single elimination challenge,
24:38but never enough to get me over that hump.
24:40So it means so much to me if I can pull this out.
24:43I'm very excited to start this meal.
24:45Chris's dish will be taking us to a deep sea.
24:50Jelly.
24:51Isn't this pretty?
24:56The room that the judges are eating in is absolutely gorgeous.
24:59The expectation is so high.
25:02I'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.
25:10Chef.
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.
25:19Hi, Chris.
25:19Chef, how are you?
25:20Very good.
25:21I'm going to direct you to first start with my little fish cracker there
25:24that has a mackerel and dried scallop tartare on top.
25:28Then after you enjoy that, lift your bowl to open up the deep dark sea underneath,
25:34where 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
25:46and creatures, and a little bit of watercress as well.
25:48I 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.
25:56Thank you.
26:00Just 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
26:08fishy or offensive. And then the rolling on the pasta, it is so delicate. Some of the best
26:13pasta we've had this season.
26:14I love to cook on the cot, pour on the foam, only your next dish will look also pretty fun.
26:18I also love the fish-shaped chip, the playfulness of that. And I think the seasoning,
26:22it's the minerality, the saltiness. It's a perfectly seasoned dish.
26:25Yeah, Chris's creative juices were really flowing on this. Just the interaction that you have with
26:31the 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.
26:38Colson's dish will be taking us to a lava flow.
26:41Ooh, uh-oh.
26:42Oh.
26:45Okay, here we go. Lava flow. Just getting these steaks tempered.
26:49Thing with lava, everything that it touches, it torches. So everything's a little bit burnt.
26:54I've taken onions and leeks, I burned them on the grill, and then I blitzed them into a powder.
27:00I'm going to roll my steaks in that. Lava cooked steak could be the new trend.
27:05My lava sauce, only one scotch bonnet. That's the spicy pepper in here.
27:12Very hot.
27:14It's the right amount. You know, I'd say it's like a 9.5 out of 10.
27:17The star of the show is the scotch bonnet lava sauce, and that's going to look like molten lava.
27:23I hope the judges like the spice.
27:25It's just as important the flavor as the presentation.
27:29I picked a really charcoal plate. I've got dried mushrooms on the bottom of the plate.
27:33I got little bird's eye chilies, and then I got a glass plate that I put on top
27:37so that you can see the molten crust.
27:39I really wanted to cook some meat for today in honor of my dad.
27:43Losing my dad a year ago on my 40th birthday crushed our family, and it's really hard,
27:48especially when you're starting your own family. And my dad's favorite thing was steak and spice.
27:53So I wanted to cook for my dad today.
27:58I was in the bottom in the last elimination challenge, but I feel juiced back up again.
28:02I'm ready to go.
28:03Wow.
28:04Ooh.
28:05Oh.
28:05It certainly looks volcanic.
28:07It's a very special cook today. You know, I did this one for my dad. He passed away last year.
28:12His favorite things were spice and steaks. You know, when I think of lava, I think of spicy heat.
28:18It smokes. It leaves a crust. So on the ribeye, there's a burnt onion crust and tempura batter
28:25that was seasoned with activated charcoal. And then this lava sauce, roasted red peppers,
28:30and one single scotch bonnet. I started sweating just looking at the chilies through the plate.
28:36Good luck, Mark.
28:38Thank you.
28:38Thank you.
28:39Thank you, Colson.
28:43The visual on the plate exactly emulates the surroundings on the wall. So he nailed that.
28:49It's a really good way of translating what fire does to a landscape. That is a beautiful blackened crust.
28:55It actually doesn't taste burnt. It'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. I was like, what is this? But it was super tasty,
29:09really crunchy. It 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,
29:17but it was perfectly balanced. When you taste it on its own, it's like, okay. And then you just eat it
29:21all together and you're like, that is perfect. It's a 10 out of 10 dish for me.
29:24All right. Up next, Alex's dish will be taking us to a glacier cave.
29:32I want to make a foam that tastes like ocean.
29:35I pulled glacier cave. I'm making edible oysters and abalone carpaccio.
29:41Abalone is like shellfish. Texture is a little bit firmer than clams.
29:45Flavor-wise, it's less intense than scallops. Looking pretty good so far.
29:50And then right on top of my abalone, it'll have a celery and ginger granita. I'm just freezing it
29:57using the liquid nitrogen. So before I plate on top of my abalone, it's nice and solid instead of
30:03melting. I need to make cold elements so that the judges get that cold glacier cave vibe.
30:09So that's going to be the smoke show.
30:10I'm not feeling 100% confident that I nailed the glacier cave. I'm definitely nervous.
30:21Hello, judges. Hi, Alex.
30:23Hello, judges. Before we start, I'd like to ask you to use the oyster water
30:44pour into the oyster shell. You can really get the cold ocean breeze coming into the glacier cave.
30:50This here is an edible oyster.
30:53Shell and all. Shell and all.
30:55A little bit of seawater foam to season it and some abalone.
30:59Now have ginger, celery, granita. Please enjoy.
31:01Thank you, Alex. Thank you.
31:03Thank 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. What he did was very inventive and the abalone, it's delicious.
31:19Yeah. But I don't know if this screams like glacier cave to me.
31:23In my imagination, whatever I eat in a glacier will be like cold. So if it's not freezing cold,
31:28it's hard for me to envision eating in that space.
31:31Yeah. Up 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.
31:46Today, I poached fish in collard greens with a Thai curry sauce. I wrapped my fish in collard greens,
31:53giving my poached fish a little roasty roast. It'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.
32:06I hope to be walking in his footsteps one day. I want to have a fine dining restaurant. That's my dream.
32:12The most important thing that I 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.
32:27There's so much pressure on this particular challenge, it determines the top floor.
32:31I really want a spot, so I'm really trying to nail it today.
32:39Hello. Hello.
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 into the middle of the table.
32:50So that is a citrus-herbal tea. I pictured these smells in a tropical rainforest.
32:55So what I've made for you guys today, wrapped sablefish and collard greens,
32:59and then I made a Thai coconut curry, cut with cilantro oil, plantain chip,
33:03pickled mushrooms, and I did a wild rice dust just to add earthiness to the dish.
33:09Please enjoy. Thank you. Thank you. Thank you.
33:10The curry is extremely successful. It's got depth, it's got heat, it's beautiful.
33:19I think the sauce is really nice. It has a nice spice kick to it, and it's like a fun dish to eat.
33:24Playing on the smell of it was a smart idea, kind of like putting us in that place with the scents.
33:29The actual curry sauce was so ridiculously good, but the collards were a little hard to get through.
33:35I do like the flavors that are coming, the aroma, but I think it smells more to the theme of it being
33:41a rainforest dish than it tastes. Does that make sense?
33:43Mm-hmm. I'm missing the tropical fruit. Like, tropical rainforest, I think there should have been
33:47an element of that in the dish. When I think rainforest, I just think full of life, colors,
33:53and moisture. And bounty.
33:55Am I transported to a rainforest? I feel like I'm transported to, like, a good Thai takeout joint.
34:00Right. That was our rainforest round, and now it's time for Katie to take us to outer space.
34:11I'm transporting the judges to outer space for my dessert. I'm doing a red fermented tofu milk cake.
34:20Red fermented tofu is sort of like caramelized soybean funky flavor. My story for the dish is just as
34:27important as the dish itself. Yesterday, I took the 5 p.m. space shuttle and went up to outer space.
34:35Top Chef Canada sent me up there, collected some cool ingredients.
34:39Then 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.
34:56Oh, okay.
34:57Oh, okay.
34:58She went there.
34:58I meant some.
35:00Hi, Katie.
35:01Hello, judges. I chose outer space, and my dish is called Back From Mars. Yesterday,
35:07Top Chef Canada sent me on a mission to collect samples of baby aliens.
35:11While 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. And finally, I found the baby aliens,
35:28which looked just like tapioca pearls. Thank you, Chef. Thank you.
35:32Thank you.
35:33That was a fun story.
35:35The moment it was dropped in front of us, everybody went, wow, pretty spot on in terms of texture,
35:40color, and on theme.
35:41The visual impact of this dish, the second it was put down, was probably the strongest
35:45out of any I've seen today. I think it's a really, really fun dessert that also shows a lot of
35:50incredible technique and a lot of creative vision.
35:53I also thought it was very good. You know, I think, personally, it's a little sweet for me.
35:56I would have liked something acidic.
35:58Yeah. I 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. It was leaning in more to delivering on visuals more than delivering on taste,
36:12but she has the wow factor in this dish.
36:15What did we think of this immersive dining experience?
36:17We've never had a challenge like this, and I think it was very successful.
36:20It 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,
36:28and who were just like, let me get it all on a plate.
36:30Charlie and Vesh, thank you so much for joining us on this multi-sensory journey.
36:35Absolutely. Thanks for having me.
36:36Nice to see you guys again.
36:38The rest of us have to head back to judge's table to decide who's going home.
36:41Absolutely.
37:00Chefs, today's challenge pushed you technically, but moreover, it tested your creative capacity
37:09in a way maybe no other challenge has. You guys wowed us. You served up delicious food
37:15that encapsulated your themes and made us feel like we were in the middle of a theater performance.
37:20We were seriously blown away, and two of you took it to the next level.
37:25Coulson, your lava flow inspired dish turned up the temperature for us.
37:41The onion crust was an incredible way of translating that blackened char without making the steak
37:46unpalatable. First, it seemed maybe a little bit simple, but the more I ate the dish, the more you
37:51explained it, the more you tied in your own personal history, and the more the flavors kept developing
37:56and layering themselves. I personally thought it was fantastic. Thank you.
38:01That dish was hot in every way.
38:04The 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.
38:14That chili took us somewhere.
38:15Chris, your deep sea dish was really extraordinarily good. Cod was perfect. Sauce was delicious. The pasta
38:23was spot on. I thought it was clever, but it was really grounded in terrific technique. So job
38:30really well done. Thank you, Chef. When your plate landed, I was so surprised and excited when I realized
38:37what we had to do. I 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,
38:50fun dish and you gave us so much and everything was executed perfectly. Thank you, Aiden.
38:56Mark, please tell us who had the best dish of the challenge.
39:00The chef with our favorite immersive dish is...
39:09Chris.
39:13Good job, buddy. Good job, buddy.
39:19You finally have a win.
39:20I know. It means so much. That was a tough cook for me and I put a lot of pressure on myself for
39:25that one and just knowing that I can bring it with my own flair is reassuring that, you know,
39:30I'm meant to be here. So, thank you. Winning this challenge is going to give me a huge confidence boost
39:35going into the next couple of challenges and hopefully all the way to the end. Let's go.
39:43Katie, we really enjoyed your space dish. So, you're safe.
39:50Thank you. Chris, Colson and Katie, you can head back to the Top Chef Canada Ninja locker room.
39:57Oh, guys. Good job, buddy. Thank you.
40:09Are we proud of you? Yes.
40:11Alex and Cheyenne, you had our least favorite immersive dishes of the challenge.
40:19Cheyenne, you really brought us a beautiful curry. Lots of depth of flavor,
40:25lots of balance in that curry. But the fish wrapped in the collard greens ate a little bit
40:31awkward. It was hard to get through the collard green. And really what was missing in your dish
40:35was the feeling of the rainforest. When I think tropical rainforest, I think wild fruits. I think
40:42bright acidity. I could tell what you were going for, but it didn't push us over the edge with your
40:47thing. Instead, I was transported to a really good Thai takeout spot.
40:53My whole idea of the dish was the aromatics from like a tropical rainforest. I maybe should have
40:59changed the idea. I just wanted to give you guys something good, but I failed, unfortunately.
41:08Alex, those oysters that you made were gorgeous and they were delicious. I thought that was really
41:13playful and fun. I just wish that there could have been something cold that you would have given us
41:18to eat. Some sort of play on temperature. I did have a cold element, which was the ginger celery
41:24granita. Maybe I didn't have enough granita on top, so it kind of melted onto the abalone.
41:31I was really hoping to see some ice, you know, making an ice bowl or an ice slab. It felt a little more
41:36coastal than glacier. So, you know, from an execution standpoint, something was missing.
41:44The dishes we had today were really exceptional, so we have to really find fault in the dishes.
41:49The hard part is sending somebody home.
41:55Maybe I missed the mark a little bit. The worst case scenario, me going home. The second worst
42:00case scenario, Cheyenne going home. I want to be here so bad. I've always wanted to compete in this
42:08competition. I don't want to go home. I don't want my story to finish here.
42:30Chefs, you needed to create a dish for an immersive dining experience and transport us to an awe-inspiring
42:37place. I think we have a decision.
42:49Cheyenne, please pack your knives and go.
42:54It was so nice meeting all of you and cooking for all of you. I know I missed the mark today,
42:59but it won't be the last time you guys see me. So, thank you for everything, guys.
43:03Thank you, Cheyenne. Thank you.
43:04You did a great job.
43:06Thanks, man. It's really sad. My only regret is maybe I could have put more
43:11Rainforest vibes on the plate versus relying on the smell.
43:15So, it's me, guys. Had a bad cook.
43:18Get in here. Get in here. Oh, my God.
43:20Yeah, it's all good, guys.
43:22I feel like I'm leaving a better chef. Being 26 years old and going against chefs that are 10,
43:2712 years older than me was a challenge, but I held my own. I made it to Top 5, baby.
43:33We did two challenges together. My journey has been super fun because of you. I just wanted to say
43:39thank you. Thank you. Going forward, I hope that I can still have my plan of opening up a restaurant
43:45one day. I'm just getting started. That's it.
43:53Next time on Top Chef Canada.
43:56And then there were four.
43:57Big day for our family.
44:00This cook is like no other cook in my life.
44:02Why don't you pull up the chair and join us?
44:03Oh, jeez.
44:04It's very high pressure.
44:06We also have an extra guest at the table.
44:09Both.
44:12Chefs, this is the first ever in Top Chef Canada history.
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