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00:00This program is rated PG and contains mature subject matter. Viewer discretion is advised.
00:12Previously on Top Chef Canada.
00:15We're throwing a Top Chef Canada pride party.
00:18Happy Pride!
00:19We are going head dead.
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.
00:28Cheyenne, your dish is just bursting.
00:30With 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.
00:53Only 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.
01:18And the title of Canada's Top Chef.
01:18And the title of Canada's Top Chef.
01:18The title of Canada's Top Chef who�� Productions.
01:18The title of Canada's Top Chef.
01:22And the title of Canada's Top Chef.
01:26Here's the title of Canada's Top Chef.
01:27And the title of Canada's Top Chef.
01:28How to affordable drugие Republicanаются.
01:30And the title of Canada's Top Chef.
01:30Plus, everybody could work with a comfortable brushuffle.
01:31And the title of Canada's Top Chef.
01:32This score is on the technical menu.
01:33But the title of Canada and its counted in November.
01:35The title of Canada's Top Chef.
01:36And the title of Canada's Top Chef.
01:37Top five, guys.
02:00Stuff's getting real.
02:01Yeah.
02:01For the first time, I was in the bottom, and 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.
02:13You 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,
02:22it 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.
02:30Bad pie?
02:31Bad pie.
02:32Bad pie.
02:32Let's go.
02:33Let's go.
02:35Candy.
02:42Good morning, chefs.
02:43Good morning.
02:44Welcome to the Top Chef Canada candy shop.
02:47We are in a candy shop.
02:49There's, like, some sweet ingredients everywhere.
02:52Who here has a sweet tooth?
02:54Oh.
02:55I'm thinking, you know, it's dessert.
02:56I don't really do desserts too much.
02:59Chefs, today you're going to be cooking with something
03:01straight out of the Top Chef Canada candy shop.
03:05To find out what sweet treat you'll be working with,
03:07come and pick a lollipop.
03:10Katie, you're up first.
03:14Cola.
03:15Alex.
03:16Marshmallows.
03:17Coulson.
03:17Blackful lippy.
03:19Cinnamon lips.
03:20With the cinnamon lips.
03:21I 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.
03:29Lemon 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.
03:38Oh.
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.
03:59Oh.
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.
04:07And it's just really fun to meet him.
04:10Andrew, he's like my arm.
04:12I'm going to wash my arm.
04:15Andrew, 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,
04:25watching 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
04:38and turn it into something savory.
04:41Woo!
04:42How do you like that twist, chef?
04:44Did you see that coming?
04:45Okay.
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.
05:10Oh, okay.
05:11All right.
05:11That is so much money.
05:13Let's go, Ninja.
05:14Chefs, you have 30 minutes on the DoorDash clock.
05:19Your time starts.
05:24Now!
05:25Y'all got knives!
05:27Yo, man, this is 5G's.
05:28Watch out, watch out.
05:30Get 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.
05:41It'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.
05:55Nam 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 and 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.
06:58Our ricotta, my ricotta with the cinnamon hearts in it.
07:01Ten minutes and it'll be right on the plate.
07:02To go with the ricotta.
07:04I got my beets very 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.
07:16This 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.
07:27I'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.
07:51Just 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.
07:59I 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.
08:05Fish and cookies.
08:06It's bizarre to me.
08:09Time.
08:1015.
08:1115.
08:14Let's go, chef!
08:15I 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.
08:37First, a cola bechamel.
08:39I make a roux of butter and flour, then I add some cola and some cream.
08:45Didn't think I would ever say, oh, yeah, I'm making a cola bechamel, but...
08:49I'm also making a cola glaze.
08:52This is going to taste like a soy glaze, but with different spices, like cinnamon, sarnies,
08:58coriander seeds, spices that you associate with cola.
09:02Sweet cola vibes.
09:04I'm also doing cola pickled cucumbers.
09:08Cola pickles, why not?
09:10This dish, it should be sweet, salty, crispy, crunchy, sour, fun.
09:185K's is mine.
09:20We got the ninja hand blender.
09:22Cinnamon dressing.
09:24This is my first time doing savory with marshmallow.
09:27My sweet ingredient is marshmallow.
09:30My 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.
09:38I'm like, what are you doing?
09:40Roasting a marshmallow on a stick inspired me to make a Korean-style corndog with sausage,
09:47mozzarella, and marshmallow.
09:48I mean, why not?
09:50I'm hoping that when I fry my corndogs, the marshmallow becomes soft, the mozzarella becomes
09:55stringy, and then the sausage, fat coats and flavor, everything.
09:59This is Korean street food with a little bit of Canadian campfire flair.
10:04Five minutes!
10:07Mmm!
10:08Chef smells incredible.
10:10Is there cucumber?
10:11It's in the fridge.
10:13Five 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, high 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.
10:29Watch, watch, watch, watch, watch, watch, watch, watch, watch, watch, watch.
10:31One minute left, chef.
10:32Winning, chef.
10:33It's your time to shine.
10:35Winning is everything for every challenge.
10:37Three, two, one.
10:39Hands up, chef.
10:41Yay!
10:42I would love that $5,000.
10:44I want that.
10:45Chris, you're up.
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, and then I made
10:59a 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, and it does taste like I'm eating like a really well-done
11:19Vietnamese dish.
11:20I love it.
11:22Thank you, Travis.
11:23Alex, you're up.
11:28What?
11:29My sweet ingredient for today is marshmallow.
11:31So it's a Korean corn dog, so 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.
11:46Oh, god.
11:47Andrew looks pretty surprised with what I made, but 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 gonna walk around with this, and we're just gonna laugh, and then we're gonna go on
12:08some rides.
12:09It is delicious.
12:10You are an absolute madman.
12:14All right.
12:15Thank you, Alex.
12:16All right, Katie.
12:17I did crispy fried eggplants, the cola bechamel, cola glaze, and 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, but
12:37it's feeling a little dessert-y.
12:38It's very good, but I think I've eaten as much as I can eat.
12:42It's too sweet.
12:43Gotcha.
12:44Thank you, Katie.
12:46Call Sid.
12:47I got cinnamon lips.
12:49I 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 gonna 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, and it's bounced really
13:10well.
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.
13:20Cheyenne, 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.
13:29The fritter was cooked with the black cod, coconut, and the ginger snap cookie.
13:35This is delicious.
13:37Yeah.
13:37Thank you, guys.
13:38It means a lot.
13:39That breading is so light.
13:41Oh, my God, this fritter, and it's so crispy, so crunchy.
13:45I can't stop eating it.
13:46Yeah.
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.
13:54This is worth the drive.
13:56It is worth the parking.
13:58I would pound this back hard.
14:00Thank you, Cheyenne.
14:09Eden, you were telling me earlier that these chefs were 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?
14:21Alex, your marshmallow corn dog made me feel like a kid in 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, 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.
14:47Chris, 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.
14:58The 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...
15:09Cheyenne!
15:17Nice work, Cheyenne.
15:19Congratulations, Cheyenne.
15:21You have won a $5,000 cash prize, courtesy of Ninja.
15:25Thank you so much.
15:29It's my first quick fire win.
15:31Oh, that's just...
15:32I'm just taking it in.
15:33Better late than never.
15:36Andrew, thank you so much for coming today.
15:37Thank you for having me.
15:39All right, I will see y'all later.
15:42Nice.
15:43I hope I keep this momentum going and show the world and the judges what I can do.
15:47The Top Chef Canada small appliances are brought to you in part by Ninja.
15:57What's going on?
16:08Oh.
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.
16:40You'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.
17:03You 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.
17:17Katie.
17:21Outer space.
17:23Nice.
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, Colson.
17:44Lava flow.
17:47Your 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.
17:59And 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 Toronto
18:21Stock 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, okay?
18:35Good luck, chefs.
18:37We'll see you tomorrow.
18:39Let's go!
18:46You gotta take the stickers off.
18:48You know, that's the most important part.
18:49For this elimination challenge, we have to create an immersive dining experience to transport
18:55the judges to inspiring places.
18:57Alex has Glacier Cave, Cheyenne has Rainforest, Chris has Deep Sea, Katie'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
19:25the colors of the galaxy.
19:27I'm making a highly visual dessert with a outer space veil.
19:34This 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, so hopefully I saw a good story.
19:56Will there be aliens?
19:58Yes.
20:03I still think that this challenge is the most tough.
20:05I think so, too.
20:05I pulled Glacier Cave.
20:08I'm not sure what you eat in Glacier Cave.
20:11Where do we...
20:11Do we have Glacier Cave in Canada?
20:13Yeah.
20:13In my mind, I'm thinking about Arctic Ocean, some seafood, making edible oyster shells.
20:22My edible oyster is entirely edible and very technical.
20:26So, I'm just really hoping that they can engage the judges' senses because it is super unique and experiential.
20:32If your whole dish is cold, you'll see what I make.
20:37This shell is made out of almost like a tempura dough, so it's nice and light.
20:41I'm seasoning them with the sea lettuce to flavor it.
20:45It tastes like seawater.
20:46And then I brush nori batter as well, and I'm adding a little bit of rice pearls, and then it gets fried.
20:52I get 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.
21:04I'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.
21:09Chefs, one hour.
21:12One hour, wait.
21:13I 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.
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 has 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.
21:52Hopefully, I impress the judges and my parrots.
21:56I 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 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.
22:27I've been yelled at and belittled.
22:29The standard for everything was perfection or bust.
22:34This dish, in my mind, I think it's gonna be great, and I think I've done enough,
22:39but there's just something in the back of my head that still has me doubting myself.
22:43Old ghost coming back to haunt me on this challenge.
22:46The 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, and then I grab two different strainers,
23:43and I press them together with my fish crackers inside.
23:46They are little fish that 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.
24:08It's pretty 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, and 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,
24:32which you'll find in the black death bowl underneath.
24:35I've been in the top in every single elimination challenge,
24:38but never enough to get me over that hump,
24:40so 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.
24:49Ooh, jelly.
24:51Isn't this pretty?
24:51The room that the judges are eating in is absolutely gorgeous.
24:59The expectation's 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.
25:20I'm going to direct you to first start
25:23with my little fish cracker there
25:24that has a mackerel and dried scallop tartare on top.
25:28Then after you enjoy that,
25:29lift your bowl to open up the deep dark sea underneath
25:34where you will be encouraged to pour your scallop bubbles
25:37over top of your poached cod.
25:40And then alongside it, you have a scallop raviolo,
25:43some bean sprouts that mimic little sea animals and creatures,
25:46and a little bit of watercress as well.
25:49I love the use of the china.
25:50Probably the most amazing inversion of a plate I've ever seen.
25:55Thank you, chef.
25:56Enjoy.
26:00Just from a visual standpoint, he nailed it.
26:02He drew you in on multiple fronts,
26:04and you got the flavors of the sea
26:06without 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 a cot.
26:15Pour on the foam, only your next dish will look also pretty fun.
26:18I also love the fish-shaped chip.
26:20Mm-hmm.
26:20The playfulness of that.
26:21And I think the seasoning, the minerality, the saltiness,
26:24it's a perfectly seasoned dish.
26:26Yeah, Chris's creative juices were really flowing on this.
26:28Just the interaction that you have with the plate,
26:31and 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.
26:42Oh.
26:42Oh.
26:42Okay, 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.
26:57I burned them on the grill, and then I blitzed them into a powder.
27:00I'm going to roll my steaks in that.
27:01Lava cooked steak.
27:03Could 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.
27:15You know, I'd say it's like a 9.5 out of 10.
27:17Star of the show is the scotch bonnet lava sauce,
27:20and that's going to look like molten lava.
27:23I hope the judges like the spice.
27:26It's just as important, the flavor, as the presentation.
27:29I picked a really charcoal plate.
27:31I've got dried mushrooms on the bottom of the plate.
27:33I got little bird's eye chilies,
27:35and 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
27:41in honor of my dad.
27:43Losing my dad a year ago on my 40th birthday
27:46crushed our family, and it's really hard,
27:48especially when you're starting your own family.
27:50And my dad's favorite thing was steak and spice.
27:53So I wanted to cook for my dad today.
27:55I was in the bottom in the last elimination challenge,
28:00but I feel juiced back up again.
28:02I'm ready to go.
28:04Wow.
28:04Ooh.
28:05Oh.
28:05It certainly looks volcanic.
28:07It's a very special cook today.
28:08You know, I did this one for my dad.
28:10He passed away last year.
28:12His favorite things were spice and steaks.
28:14You know, when I think of lava, I think of spicy heat.
28:18It smokes.
28:19It leaves a crust.
28:20So on the ribeye, there's a burnt onion crust
28:23and tempura batter that was seasoned with activated charcoal.
28:27And then this lava sauce, roasted red peppers,
28:29and one single scotch bonnet.
28:33I started sweating just looking at the chilies through the plate.
28:36Good luck, Mark.
28:39Thank you, Colson.
28:42The visual on the plate exactly emulates the surroundings on the wall.
28:47So he nailed that.
28:49It's a really good way of translating what fire does to a landscape.
28:53That is a beautiful blackened crust.
28:55It actually doesn't taste burnt.
28:56It'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?
29:08But 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,
29:15obnoxiously spicy, kind of like lava, but it was perfectly balanced.
29:18When you taste it on its own, it's like, okay,
29:20and then you just eat it all together, and you're like, that is perfect.
29:23It'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.
29:29I 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.
29:43Texture is a little bit firmer than clams.
29:45Flavor-wise, it's less intense than scallops.
29:49Looking pretty good so far.
29:50And then right on top of my abalone, it'll have a celery and ginger granita.
29:56I'm just freezing it using the liquid nitrogen.
29:59So before I plate 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.
30:21Hello, judges.
30:22Hi, Alex.
30:23Hello, judges.
30:40Before we start, I'd like to ask you to use the oyster water pour into the oyster shell.
30:46You can really get the cold ocean breeze coming into the glacier cave.
30:50This here is an edible oyster.
30:54Shell and all.
30:55Shell and all.
30:56Little bit of seawater foam to season it and some abalone.
30:59Now have ginger, celery, granita.
31:01Please enjoy.
31:02Thank you, Alex.
31:05Oh.
31:06When you pour the liquid over the dry ice, it's so beautiful.
31:10To have it smoking before your very eyes, it was theatrical.
31:13I thought the oyster was incredible.
31:16What he did was very inventive and the abalone, it's delicious.
31:19Yeah.
31:19But 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.
31:27So 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.
31:35Rainforests 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.
31:53Giving my poached fish in collard greens, giving my poached fish a little roasty roast.
31:57It'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.
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 an aromatic tea on top so they can get the smell of the rainforest.
32:27There's so much pressure on this particular challenge.
32:29It determines the top four.
32:31I really want a spot, so I'm really trying to nail it today.
32:39Hello.
32:40Hello.
32:41So I got the rainforest.
32:43The 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.
32:50So that is a citrus-herbal tea.
32:52I 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, pickled mushrooms,
33:04and I did a wild rice dust just to add earthiness to the dish.
33:08Please enjoy.
33:10The curry is extremely successful.
33:17It's got depth.
33:18It's got heat.
33:18It's beautiful.
33:19I think the sauce is really nice.
33:21It 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, like,
33:28with, like, the scents.
33:29The actual curry sauce was so ridiculously good, but the collards were a little hard
33:34to get through.
33:35I do like the flavors that are coming, the aroma, but I think it smells more to the theme
33:40of it being a rainforest dish than it tastes.
33:43Does 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.
33:50When I think rainforest, I just think full of life, colors and moisture.
33:54And bounty.
33:55Am I transported to rainforest?
33:57I feel like I'm transported to, like, a good Thai takeout joint.
34:00Right.
34:01That was our rainforest round, and now it's time for Katie to take us to outer space.
34:07Ooh.
34:11I'm transporting the judges to outer space for my dessert.
34:15I'm doing a red fermented tofu milk cake.
34:20Red fermented tofu is sort of like caramelized soybean funky flavor.
34:25My story for the dish is just as important as the dish itself.
34:29Yesterday, 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.
34:39And then I hop back onto my space shuttle, and I look out the window, and I see the galaxy.
34:45Three, two, one.
34:49We have liftoff.
34:50Oh, okay.
34:51She went there.
34:52I meant some.
34:53Hi, Katie.
34:54Hello, judges.
34:55I 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.
35:11While 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.
35:25And finally, I found the baby aliens, which looked just like tapioca pearls.
35:31Thank you, Chef.
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 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.
36:05It was leaning in more to delivering on visuals more than delivering on taste.
36:11But 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 and who would 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.
36:36Thanks for having me.
36:37Nice 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 in a way maybe no other challenge has.
37:11You guys wowed us.
37:14You served up delicious food that 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.
37:27Colson and Chris.
37:29Colson, 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 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.
38:02The pouring of the red pepper sauce as if it were fire.
38:07It 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.
38:20The cod was perfect.
38:21The sauce was delicious.
38:22The pasta was spot on.
38:25I thought it was clever, but it was really grounded in terrific technique, so 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, and you gave us so much, and everything was executed perfectly.
38:54Thank you, Aiden.
38:55Mark, please tell us who had the best dish of the challenge.
38:59The chef with our favorite immersive dish is...
39:08Chris.
39:13Good job, buddy.
39:14Good job, buddy.
39:18You finally have a win.
39:19I know.
39:20It means so much.
39:22That was a tough cook for me, and I put a lot of pressure on myself for that one, and just knowing that I can bring it with my own flair is reassuring that, you know, I'm meant to be here, so thank you.
39:32Winning this challenge is gonna give me a huge confidence boost going into the next couple challenges, and hopefully all the way to the end. Let's go.
39:40Katie, we really enjoyed your space dish, so you're safe.
39:50Chris, Colson, and Katie, you can head back to the Top Chef Canada Ninja locker room.
39:56Good job, buddy.
39:58We're proud of you.
39:59Yes.
40:00Alex and Cheyenne, you had our least favorite immersive dishes of the challenge.
40:19Cheyenne, you really brought us a beautiful curry.
40:23Lots of depth of flavor, lots of balance in that curry, but the fish wrapped in the collard greens ate a little bit awkward.
40:30It was hard to get through the collard green, and 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.
40:46Instead, I was transported to a really good Thai takeout spot.
40:51My 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.
41:08Alex, 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.
41:41The 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.
41:55The 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.
42:08I don't want to go home.
42:09I 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.
42:48Cheyenne, 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.
43:04You 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.
43:30I made it 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.
43:39Going forward, I hope that I can still have my plan of opening up a restaurant one day.
43:45I'm just getting started.
43:46That's it.
43:51Next time on Top Chef Canada.
43:54And then there were four.
43:56Big day for our family!
43:58Whoo!
43:59This cook is like no other cook in my life.
44:01Why don't you pull up the chair and join us?
44:02Oh, jeez.
44:03It'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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