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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 bristling.
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 alternate 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.
01:10$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.
01:50Top five, guys. Stuff'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.
02:13We cannot really make any mistakes, right?
02:15Yeah.
02:16Any mistakes will send you home.
02:18Yeah.
02:18In 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.
02:40Candy.
02:42Good morning, chefs.
02:43Good 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?
02:54Oh.
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 straight out of the Top Chef Canada candy shop.
03:04To find out what sweet treat you'll be working with, come 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, and 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.
03:34So 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, because 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, because I'm 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.
04:20All right, sour 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.
04:35For this challenge, you're going to need to take your sweet treat and turn it into something savory.
04:41Oh, you like that twist, chef?
04:44Did you see that coming?
04:45Okay.
04:46I thought they were just going to be straightforward with us today, but silly me.
04:51This 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.
05:12That is so much money.
05:13Let's go, Ninja.
05:15Chef, you have 30 minutes on the DoorDash clock.
05:19Your time starts.
05:22Now.
05:25Y'all got nine.
05:27Yo, man, this is five G'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.
05:42It's like a nice balance of sweet with a little bit of the sour.
05:45I can confirm I like lemon drop candies.
05:47It kind of reminds me of Asian flavors.
05:49So 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.
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 the 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.
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 lips.
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.
07:28I'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.
07:51Just grating more ginger snaps so I 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.
08:04I'm not a bad voice.
08:05Fish and cookies.
08:06It's bizarre to me.
08:09Time.
08:0915.
08:10Let's go, chef!
08:11I 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.
08:40I 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.
08:49I'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, why not?
09:10This dish, it should be sweet, salty, crispy, crunchy, sour, fun.
09:185Ks is mine.
09:20We got the ninja hand blender.
09:22Cinnamon dressing.
09:24This 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 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.
10:04Five minutes.
10:07Mmm.
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, 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.
10:41Woo!
10:42I would love that $5,000.
10:44I want that.
10:45Chris, you're up.
10:49So 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, judges.
11:22Alex, you're up.
11:28What?
11:29My sweet ingredient for today is marshmallow.
11:31So it's a Korean corn dog.
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.
11:43Like, I don't know.
11:44Make sure you're ready.
11:46Oh, God.
11:46Andrew 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.
12:03Yeah.
12:03People would go nuts.
12:05We're going to walk around with this, and we're just going to laugh.
12:08And 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.
12:16All 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.
12:36But 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.
12:43Gotcha.
12:44Thank you, Katie.
12:46Colson.
12:47I got cinnamon lips.
12:49I love how cinnamon infuses into dairy.
12:52So I infused the cinnamon lips into the milk, set my ricotta in 30 minutes, plus the beets.
12:59It's dressed with cinnamon candy.
13:02Visually, 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, 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 a 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.
13:34This is delicious.
13:37Yeah.
13:37Thank you, guys.
13:38It means a lot.
13:39That breading is so light.
13:41Oh, my God.
13:41This 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.
13:53This is worth the drive.
13:56It is worth the parking.
13:58I would pound this back hard.
14:01Thank 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.
14:17Andrew, 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.
14:59The three of you impressed us with your dishes.
15:01But only one of you can win the prize.
15:04The chef with the best savory dish is...
15:12Cheyenne!
15:14Oh, thank you.
15:15Nice work, Cheyenne.
15:18Congratulations, Cheyenne.
15:21You have won a $5,000 cash prize, courtesy of Ninja.
15:26Thank you so much.
15:29It's my first quick fire win.
15:31Oh, I'm just taking it in.
15:33Better late than never.
15:34Andrew, thank you so much for coming today.
15:38Thank 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.
16:07What's going on?
16:08So 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 or cave?
17:18Katie.
17:21Outer space.
17:23Nice.
17:24There'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.
17:45Lava flow.
17:46Your guest judge for this challenge is a chef immersed in the fine dining world.
17:54He's the first black chef to earn a Michelin star in New York.
17:58Wow.
17:59And he's currently the executive chef at the two Michelin star restaurants, Saga in Manhattan.
18:04Chef Charlie Mitchell.
18:06Ooh.
18:06I'm very familiar with Chef Charlie.
18:09He 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 Stock Exchange.
18:22That 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.
18:36We'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 the judges to inspiring places.
18:58Alex has Glacier Cave.
19:00Cheyenne has Rainforest.
19:02Chris has Deep Sea.
19:04Katie's got Space.
19:05I got lava flow.
19:08Lab is hot.
19:09You 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.
19:17I picked outer space.
19:18It is challenging because there's no scent or food in outer space, so my mind jumped to the colors of the galaxy.
19:28I'm making a highly visual dessert with an 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.
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.
20:10Do we have glacier cave in Canada?
20:13Yeah.
20:13Yeah.
20:14In my mind, I'm thinking about Arctic Ocean, some seafood.
20:20I'm 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.
20:32This is your whole dish cold.
20:33You'll see what I make.
20:35This 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 sea water and then I brush nori batter as well.
20:49And I'm adding a little bit of rice pearls and then it gets fried.
20:53Get 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.
21:03I'm hoping to have the same success on Top Chef Canada.
21:07We'll see.
21:07I 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.
21:19In 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.
21:49So 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.
22:09I'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.
22:26I've been yelled at and belittled.
22:29The standard for everything was perfection or bust.
22:32This dish, in my mind, I think it's going to 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.
22:44Old ghost coming back to haunt me on this challenge.
22:46The environment I got is deep sea.
23:06And I am going to 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 where we're going to transport the judges into
23:21a completely new place.
23:24I'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
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 and then I get the idea to flip it upside down.
24:22I place my little fish cracker on the seaweed, enjoy 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 depth 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 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.
24:47Ooh, jelly.
24:50Isn't this pretty?
24:56The room that the judges are eating in is absolutely gorgeous.
24:59The expectation is so high.
25:01I'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.
25:18Chef, 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,
25:43some bean sprouts that mimic little sea animals and creatures,
25:47and 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.
25:55Enjoy.
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
26:07any of it being fishy or offensive.
26:09And then the rolling on the pasta, it is so delicate.
26:12Some of the best pasta we've had this season.
26:14I love to cook on a 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.
26:21And I think the seasoning, the minerality, the saltiness, it's a perfectly seasoned dish.
26:25Yeah, Chris's creative juices were really flowing on this.
26:28Just the interaction that you have with the plate,
26:31and then the final flavors on a very, very high level.
26:35I think that was a pretty successful trip to the deep sea.
26:37Colson's dish will be taking us to a lava flow.
26:41Ooh, uh-oh.
26:42Oh.
26:45Okay, here we go.
26:46Lava flow.
26:47Just getting these steaks tempered.
26:49Thing 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 gonna roll my steaks in that.
27:01Lava cooked steak could be the new trend.
27:03My lava sauce, only one scotch bonnet.
27:08That's the spicy pepper in here.
27:12Very hot.
27:14It's the right amount.
27:15You 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,
27:20and that's gonna look like molten lava.
27:22I hope the judges like the spice.
27:25It'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, 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.
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, but I feel juiced back up again.
28:02I'm ready to go.
28:03Wow.
28:04Ooh.
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.
28:15You 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 and tempura batter that was seasoned with activated
28:26charcoal.
28:26And then this lava sauce, roasted red peppers, and one single scotch bonnet.
28:33I started sweating just looking at the chilies through the plate.
28:36Good luck, Mark.
28:39The 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 obnoxiously spicy,
29:16kind of like lava, but it's 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.
29:25Up 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.
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.
29:51And 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 played on top of my abalone, it's nice and solid instead of melting.
30:03I need to make cold elements so that the judges get that cold glacier cave vibe.
30:08So that's going to be the smoke show.
30:10I'm not feeling 100% confident that I nailed the glacier cave.
30:19I'm definitely nervous.
30:21Hello, judges.
30:22Hi, Alex.
30:34Hello, judges.
30:35Before 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.
30:51This here is an edible oyster.
30:53Shell and all.
30:55Shell and all.
30:55A little 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.
31:20But 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.
31:39Rainforests are very fragrant, so I want to make sure I'm punching the judges
31:43with so much flavor and aromatics.
31:46Today, I poached fish in collard greens with a Thai curry sauce.
31:51I wrapped my 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. That'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.
32:27There's so much pressure on this particular challenge. It determines the top four.
32:31I really want a spot, so I'm really trying to nail it today.
32:39Hello.
32:39Hello.
32:40So I got the rainforest. The first thing I thought of was a tropical rainforest and all the smells.
32:46So before we begin, please take this pour and pour into the middle of the table.
32:50So that is a citrus purple tea. I pictured these smells in a tropical rainforest.
32:55So what I've made for you guys today, wrapped sable fish in 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. Please enjoy.
33:09Thank you. Thank you.
33:14The 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,
33:28like with like the scents. The actual curry sauce was so ridiculously good,
33:32but the collards were a little hard to get through. I do like the flavors that are coming,
33:36the aroma, but I think it smells more to the theme of it being a rainforest dish than it tastes.
33:42Does that make sense? Mm-hmm. I'm missing the tropical fruit. Like tropical rainforest,
33:47I think there should have been an element of that in the dish. When I think rainforest,
33:51I just think full of life, colors, and moisture. And bounty.
33:55Am I transported to 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.
34:06I'm transporting the judges to outer space for my dessert. I'm doing a red fermented tofu milk cake.
34:19Red fermented tofu is sort of like caramelized soybean funky flavor. 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.
34:34Top Chef Canada sent me up there, collected some cool ingredients,
34:39and then I hop back onto my space shuttle, and I look out the window, and I see the galaxy.
34:45Three, two, one. We have liftoff.
34:55Oh, okay. She went there.
34:58I meant some. Hi, Katie.
35:01Hello, judges. I chose outer space,
35:04and my dish is called Back From Mars. Yesterday, Top Chef Canada sent me on a mission to collect samples
35:10of baby aliens. While I was there, I collected some red rocks that tasted just like red fermented tofu
35:19milk cake. And then I got hit by some space dust that tasted like a crumble, and finally I found the
35:27baby aliens, which looked just like tapioca pearls. Thank you, Chef. Thank you.
35:33That was a fun story. The moment it was dropped in front of us, everybody went, wow, pretty spot on in
35:39terms of texture, color, and on theme. The visual impact of this dish, the second it was put down,
35:44was probably the strongest out of any I've seen today. I think it's a really,
35:48really fun dessert that also shows a lot of incredible 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. Yeah. I feel like there's a lot of sides on here,
36:01and I'm missing the main event in the dessert. You just wanted a little bit more foundation.
36:05Exactly. I was leaning in more to delivering on visuals, more than delivering on taste,
36:12but shows the wow factor in this dish. What 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. I think it was nice to see who felt
36:25more comfortable with showpieces and theatrics and who were just like,
36:28let me get it all on a plate. Charlie and Vej, thank you so much for joining us
36:33on this multi-sensory journey. Absolutely. Thanks for having me.
36:36Nice to see you guys again. The rest of us have to head back to Judge's table to decide who's going home.
36:41Absolutely.
37:02Chefs, 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 unpalatable.
37:47First, it seemed maybe a little bit simple, but the more I ate the dish, the more you explained it,
37:52the 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. Thank you.
38:00That dish was hot in every way.
38:03The pouring of the red pepper sauce as if it were fire, it was genius.
38:09It made Mark sweat, but you know, I thought it was the perfect amount of heat.
38:13That chili took us somewhere.
38:16Chris, your deep sea dish was really extraordinarily good.
38:20Cod was perfect, sauce was delicious, the pasta was spot on.
38:25I thought it was clever, but it was really grounded in terrific technique.
38:29So job really well done.
38:31Chef.
38:32When your plate landed, I was so surprised and excited when I realized what we had to do.
38:38I really feel like you took deep sea and you really immersed us.
38:44The foam on top that we had to pour over the fish and the ravioli, it was just a playful,
38:49fun dish and you gave us so much and everything was executed perfectly.
38:55Thank you, Aiden.
38:57Mark, 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.
39:14Good job, buddy.
39:19You finally have a win.
39:20I know.
39:21It means so much.
39:22That was a tough cook for me and I put a lot of pressure on myself for that one.
39:26And just knowing that I can bring it with my own flair
39:28is reassuring that, you know, I'm meant to be here.
39:31So thank you.
39:32Winning this challenge is going to give me a huge confidence boost going into the next couple
39:37challenges and hopefully all the way to the end.
39:39Let's go.
39:43Katie, we really enjoyed your space dish.
39:46So you're safe.
39:50All right.
39:51Chris, Coulson, and Katie, you can head back to the Top Chef Canada Ninja locker room.
39:57All right, guys.
39:57Nice.
40:07Good job, buddy.
40:09I'm so proud of you.
40:11Yes.
40:11Alex and Cheyenne, you had our least favorite immersive dishes of the challenge.
40:21Cheyenne, you really brought us a beautiful curry. Lots of depth of flavor, lots of balance in that
40:27curry. But the fish wrapped in the collard greens ate a little bit awkward. It was hard to get through
40:32the collard green. And really what was missing in your dish was the feeling of the rainforest.
40:38When I think tropical rainforest, I think wild fruits. I think bright acidity. I could tell
40:44what you were going for, but it didn't push us over the edge with your theme. Instead, I was
40:48transported to a really good Thai takeout spot. My whole idea of the dish was the aromatics
40:56from like a tropical rainforest. I maybe should have changed the idea. I just wanted to give you guys
41:02something good, but they 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.
41:35It felt a little more coastal than glacier. So, you know, from an execution standpoint,
41:41something 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.
41:52Maybe I missed the mark a little bit. The worst case scenario, me going home. The second worst case
42:00scenario, 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.
42:21Chefs, 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.
42:40Cheyenne, 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.
43:04Thanks, man. It's really sad. My only regret is maybe I could have put more rainforest vibes on
43:12the plate versus relying on the smell. So it's me, guys. Had a bad cook.
43:17Get in here. Get in here. Oh, my God.
43:20Yeah, it's all good, guys. I feel like I'm leaving a better chef. Being 26 years old and going against
43:25chefs that are 10, 12 years older than me was a challenge, but I held my own. I made it to top five,
43:32baby. We did two challenges together. My journey has been super fun because of you. I just wanted
43:38to say thank you. Thank you. Going forward, I hope that I can still have my plan of opening up a
43:45restaurant one day. I'm just getting started. That's it.
43:48Next time on Top Chef Canada. And then there were four. Big day for our family. Woo!
44:00This cook is like no other cook in my life. Why don't you pull up the chair and join us?
44:03Oh, jeez. It's very high pressure. We also have an extra guest at the table.
44:11Chefs, this is the first ever in Top Chef Canada history.
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