- 7 hours ago
Top Chef Canada Season 12 Episode 5
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TVTranscript
00:00This program is rated PG and contains mature subject matter.
00:06Viewer 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 with flavor.
00:31Cheyenne.
00:33Katie, you death dropped a flavor bomb in my mouth.
00:36That's one of the highlights of the competition.
00:40The chef with our favorite Pride Party dish, Katie.
00:45Well, chefs, there had to be a bottom three today.
00:49Holly, please pack your knives and go.
00:52Only five chefs remain, all pushing for the ultimate prize.
00:59$10,000, courtesy of Ninja.
01:02DoorDash delivery for a year.
01:05$10,000 from Premier Protein.
01:08The 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.
01:18Canada's Top Chef.
01:45Top five, guys. Stuff's getting real.
02:01Yeah. For 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. Any 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,
02:28so I need to stay focused and get back in the game.
02:30Bye-bye.
02:31Bye-bye.
02:32Bye-bye.
02:32Let's go.
02:33Let's go.
02:38Oh.
02:40Candy.
02:42Good morning, chefs.
02:43Good morning.
02:44Good morning.
02:45Welcome 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.
02:57I 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.
03:11Katie, you're up first.
03:12Cola.
03:15Alex.
03:16Marshmallows.
03:17Cosa and black polipi.
03:19Cinnamon lips.
03:21With the cinnamon lips,
03:22I immediately think of cinnamon whiskey,
03:24and then I'm thinking about, like,
03:25a whiskey-soaked cake with ice cream.
03:28Chris.
03:29Lemon drops.
03:29Lemon drops.
03:30I pulled the lemon drop, and in my mind,
03:32I'm thinking I'm going to make a lemon curd.
03:34Cheyenne.
03:35So many options.
03:36Which one do you pick?
03:37Ginger snaps.
03:39Oh.
03:39Nice one.
03:41Today's dishes better bring the flavor and fun,
03:44because our guest judge knows great food
03:47and 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.
04:04He'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
04:18you wouldn't share?
04:19Oh, okay.
04:21Sour Gummies takes me back to Saturday nights
04:24with 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
04:37to take your sweet treat and turn it into something savory.
04:41Woo!
04:43How do you like that twist, chef?
04:44Did you see that coming?
04:46Okay.
04:47Thought they were just going to be straightforward
04:48with us today, but silly me.
04:51This challenge is all about flipping expectations.
04:55You'll have access to all the ninja appliances
04:57to help create your dish.
04:58It's the kind of bold creativity
05:00that these appliances are made for.
05:03And the chef with the best dish
05:05will take home $5,000, courtesy of Ninja.
05:10Woo!
05:10Okay, all right.
05:12That is so much money.
05:13Yeah.
05:14Let's go, Ninja.
05:15Chef, you have 30 minutes on the DoorDash clock.
05:17Your time starts.
05:24Now!
05:25Whoa!
05:26Y'all got knives!
05:27Yo, man, this is 5G.
05:28Watch out, watch out.
05:29Ah!
05:30Ah!
05:30Get in a candy shop.
05:32I pulled lemon drops.
05:33Lemon drops are a hard candy
05:34that 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
05:43with 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
05:51dressed with a Nam Jim,
05:54Vietnamese-style dipping sauce.
05:56Nam Jim is normally something
05:57that's super sweet and sour.
05:59The base of it is a blend
06:01of palm sugar and fish sauce.
06:04I'm going to use the hard lemon drop candies
06:06as if it's palm sugar.
06:07Blend that with my fish sauce
06:09and 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, it's spicy, very sweet.
06:22What am I doing with this candy
06:23in 30 minutes to make it savory?
06:26My mind goes to dairy.
06:27I love how cinnamon infuses into dairy.
06:30Dairy's going to really take on
06:32that cinnamon flavor.
06:34I want to make a ricotta
06:35from scratch in 30 minutes.
06:37Got that milk
06:38and 35% heavy cream.
06:40Adding cinnamon lips.
06:42Going to infuse that into the ricotta.
06:43You're bringing it up
06:44to a certain temperature
06:45and then you're going to curd it
06:47with a little bit of citric acid,
06:49salt and lemon juice.
06:51Yeah, now it's curdled.
06:52So we're good there.
06:53I let it sit
06:54and then I strain it
06:55and then you have ricotta.
06:57That's your ricotta,
06:58our ricotta,
06:59my ricotta
06:59with the cinnamon hearts in it.
07:0110 minutes
07:01and it'll be right on the plate.
07:03To go with the ricotta.
07:04I got my beets.
07:05Very earthy, sweet.
07:06And then also,
07:07I'm going to add cinnamon lips
07:09just to enhance that flavor.
07:10Be the cinnamon lips.
07:12Channel the inner cinnamon lips.
07:16This is a lot of fun
07:17because I love working with sweets.
07:19I pulled ginger snaps.
07:20I actually don't like ginger snaps,
07:22but my dad really likes them,
07:24so I'm very familiar.
07:25Neil's likes fritters,
07:26so I'm going to put them together.
07:28I'm going to make a black cod fritter
07:30with ginger snap cookies.
07:32Any Caribbean household
07:34always uses saltfish.
07:35I don't have time
07:36to soak a saltfish,
07:37so I'm using black cod.
07:38Let's get that on the stove.
07:40I poach the fish
07:41in some coconut milk
07:42and ginger snaps.
07:43Come on.
07:44When you make fritters,
07:45they have to be airy,
07:46not dense.
07:47For my filling,
07:48I choose things like peppers,
07:49cilantro, chili.
07:51She's grating more ginger snaps,
07:53so they really get the ginger flavor.
07:55I add some flour
07:56to 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,
08:01mix it together,
08:02and then I get it in the fryer.
08:04Come on, bad boys.
08:05Fish and cookies.
08:06It's bizarre to me.
08:09Time.
08:1015.
08:1115.
08:14Let's go, chef!
08:17I got cola,
08:18which I love,
08:19but it's hard to, like,
08:21put cola on a plate
08:22because it's just sweet.
08:24Yep, that's cola.
08:26I'm thinking something crispy fried.
08:28This is going to balance out
08:30the sweetness.
08:31So I'm making a crispy fried eggplant.
08:34I envision it with a two-toned sauce.
08:38First, a cola bechamel.
08:40I make a roux of butter and flour.
08:42Then I add some cola and some cream.
08:45Didn't think I would ever say,
08:46oh, yeah, I'm making a cola bechamel.
08:48But I'm also making a cola glaze.
08:52This is going to taste like a soy glaze,
08:55but with different spices,
08:56like cinnamon,
08:57sarnese,
08:58coriander seeds,
09:00spices 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,
09:13crispy, 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,
09:35and 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
09:42inspired me to make a Korean-style corndog
09:45with sausage, mozzarella, and marshmallow.
09:49I mean, why not?
09:50I'm hoping that when I fry my corndogs,
09:53the marshmallow becomes soft,
09:55the mozzarella becomes stringy,
09:56and then the sausage, fat coats and flavor, everything.
10:00This is Korean street food
10:01with a little bit of Canadian campfire flair.
10:04Five minutes!
10:07Mmm!
10:08Chef! Smells incredible!
10:11Is there cucumber?
10:12It'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?
10:18A little salad with lemon drop, vinaigrette,
10:21high acidulation to cut everything through.
10:23Coming through.
10:24Ninja spice grinder.
10:25And then finish it
10:27with some toasted jasmine rice powder on top.
10:29Watch, 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 a bath.
10:45Chris, you're up.
10:49So I had lemon drops,
10:50and I made a Vietnamese prawn-style dish.
10:54So I used the lemon drops raw
10:56to replace the palm sugar and the nam jam.
10:58And then I made a lemon vinaigrette
11:00to dress kohlrabi, cucumbers, and leeks.
11:03Let's go.
11:06Oh, 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
11:18like a really well-done Vietnamese 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.
11:33So I have smoked pork sausage,
11:35mozzarella, 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.
11:57The sausage is super salty,
11:58and I think it goes so beautifully
12:00with the marshmallow flavor.
12:01This at, like, a fair,
12:03people would go nuts.
12:05We're going to walk around with this,
12:06and 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.
12:17All right, Katie.
12:19I did crispy fried eggplants,
12:21the cola bechamel,
12:23cola 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,
12:34and it's swirling,
12:35and it's really speaking to me,
12:37but it's feeling a little dessert-y.
12:39It's very good,
12:40but I think I've eaten as much as I can eat.
12:42It's too sweet.
12:44Gotcha.
12:44Thank you, Katie.
12:46Colton.
12:47I got cinnamon lips.
12:50I love how cinnamon infuses into dairy,
12:52so I infuse the cinnamon lips into the milk,
12:56set my ricotta in 30 minutes,
12:58plus 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,
13:08but I think you've put it in this dish,
13:09and it's balanced really well.
13:11It'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,
13:23I made a black cod fritter.
13:26So what you have is a tamarind emulsion
13:29with the cookie.
13:30The fritter was cooked with the black cod,
13:33coconut, 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.
13:41Oh, my God, this fritter,
13:42and it's so crispy, so crunchy.
13:45I can't stop eating it.
13:46I can get the ginger snap cookie in there,
13:49and I want to finish it.
13:50I want to clean my plate,
13:51and I'm probably going now.
13:54This is worth the drive.
13:56It is worth the parking.
13:58I would pound this back hard.
14:01Thank you, Cheyenne.
14:09Eden, you were telling me earlier
14:11that 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?
14:21Alex, your marshmallow corn dog
14:24made me feel like a kid in a literal candy shop
14:28with all those flavors.
14:29I could still taste it on my lips.
14:31Thank you, Andrew.
14:33Cheyenne, your black cod fritter
14:35with ginger snaps was so good.
14:38The batter was so light,
14:40and I could taste the ginger snaps in every bite,
14:43and what I love is I got your Caribbean flavor with it as well.
14:47Chris, your lemon drop Vietnamese prawn dish,
14:51it was so fresh.
14:53Everything 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,
15:01but only one of you can win the prize.
15:04The chef with the best savory dish is...
15:11Cheyenne!
15:14Oh, thank you.
15:16Oh, thank you.
15:17Nice work, Cheyenne.
15:19Congratulations, Cheyenne.
15:21And you have won a $5,000 cash prize,
15:25courtesy of Ninja.
15:26Thank you so much.
15:29It's my first quickfire win.
15:31Oh, that's just...
15:32I'm just taking it in.
15:34Better late than never.
15:36Andrew, 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
15:45and show the world and the judges what I can do.
15:51The Top Chef Canada Small Appliances
15:55are brought to you in part by Ninja.
16:07What's going on?
16:10So mysterious.
16:12Chefs, through your food,
16:14you have the ability to transport diners.
16:17Your flavors can take people places.
16:20Now, we want you to take the dining experience
16:23to a whole new immersive level.
16:33For this elimination challenge,
16:36you need to create a dish
16:37for an immersive dining experience.
16:40You'll each be assigned an awe-inspiring place
16:43and then create a dish to transport us there.
16:46Your immersive dishes must engage the senses.
16:51We're expecting a multi-sensory dining experience.
16:55This challenge is pushing us
16:57to be as creative as you can
17:00to think about the whole dining experience.
17:03You want to make an impact.
17:05Chefs, to find out the setting
17:06that you'll be immersing into,
17:08come up and pull a knife.
17:10Alex, you're up first.
17:11Glacier or Keith?
17:18Katie.
17:21Outer space.
17:24Nice.
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.
17:39Rainforest.
17:42Last but not least, Coulson.
17:45Lava flow.
17:50Your guest judge for this challenge
17:52is a chef immersed in the fine dining world.
17:55He's the first black chef
17:56to earn a Michelin star in New York.
17:58Wow.
17:59And he's currently the executive chef
18:01at the two Michelin star restaurants,
18:03Saga 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.
18:15Chefs, you'll be serving your dishes
18:17at the Design Exchange,
18:19an event venue in the historic Toronto Stock Exchange
18:22that transforms into an immersive space
18:24at a push of a button.
18:25This is a challenge to pull out all the stops.
18:29Take us somewhere special with your dishes.
18:32We're ready for a little vacay.
18:34Okay?
18:35Good luck, chefs.
18:37We'll see you tomorrow.
18:39Let's go!
18:40You gotta take the stickers off.
18:48You know, that's the most important part.
18:50For this elimination challenge,
18:51we have to create an immersive dining experience
18:54to transport the judges to inspiring places.
18:58Alex has Glacier Cave.
19:00Cheyenne has Rainforest.
19:02Chris has Deep Sea.
19:04Katie's got Space.
19:06I got Lava Flow.
19:08Lava's 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.
19:23So 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.
19:48So it's called K-Sound.
19:50I'm really trying to be quite playful about this challenge.
19:54So hopefully I saw a good story.
19:56Will 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.
20:11Where do we, do we have Glacier Cave in Canada?
20:15Yeah.
20:15In my mind, I'm thinking about Arctic Ocean, some seafood, making edible oyster shells.
20:23My edible oyster is entirely edible and very technical.
20:27I'm just really hoping that they engage the judges' senses because it is super unique and experiential.
20:33If you're all dish cold, you'll see what I make.
20:35This shell is made out of almost like a tempura dough.
20:40So it's nice and light.
20:42I'm seasoning them with sea lettuce to flavor it.
20:45It tastes like seawater.
20:47And then a 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.
21:04I'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.
21:11Chefs, 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.
21:30So I'm making a play on like a Thai curry.
21:32It's going to be lush.
21:33It's going to be tasty.
21:34It's going to 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.
21:58I 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.
22:16It'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.
22:33This dish.
22:34In my mind, I think it's going to be great and I think I've done enough, but there's just something in the back of my head that still has me doubting myself.
22:44Old ghost coming back to haunt me on this challenge.
22:46The environment I got is deep sea and 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 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 and I press them together with my fish crackers inside.
23:46They are little fish.
23:48Let's smile back until you bite their heads off.
23:50I'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.
24:09Pretty 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, which you'll find in the black death bowl underneath.
24:35I've been in the top in every single elimination challenge, but 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.
24:49Ooh, jelly.
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.
25:09Chef 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.
25:19Chef, how are you?
25:20Very good.
25:20I'm going to direct you to first start with my little fish cracker there that has a mackerel and dried scallop tartare on top.
25:28Then after you enjoy that, lift your bowl to open up the deep dark sea underneath, where you will be encouraged to pour your scallop bubbles over top of your poached cod.
25:39And then alongside it, you have a scallop raviolo, some bean sprouts that mimic little sea animals and creatures, and a little bit of watercress as well.
25:49I love the use of the china.
25:51Probably the most amazing inversion of a plate I've ever seen.
25:55Thank you, Chef.
25:56Enjoy.
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 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 the cot.
26:16Pour 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.
26:26Yeah, Chris's creative juices were really flowing on this.
26:28Just the interaction that you have with the plate, and then the final flavors on a very, very high level.
26:35I think that was a pretty successful trip to the deep sea.
26:38Coulson's dish will be taking us to a lava flow.
26:42Ooh, uh-oh.
26:42Oh.
26:45Okay, here we go.
26:46Lava flow.
26:48Just getting these steaks tempered.
26:49The thing with lava, everything that it touches, it torches.
26:53So everything's a little bit burned.
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.
27:02Lava cooked steak.
27:03Could be the new trend.
27:05My lava sauce.
27:07Only one scotch bonnet.
27:08That's the spicy pepper in here.
27:12Very hot.
27:14It's the right amount.
27:15You know, I would 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.
27:25It'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.
27:35And then I got a glass plate that I put on top so that you can see the molten crust.
27:39I really wanted to cook some meat for today in honor of my dad.
27:42Losing my dad a year ago on my 40th birthday crushed our family and is really hard, especially
27:48when 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 the juice back up again.
28:03I'm ready to go.
28:04Wow.
28:04Ooh.
28:05Oh.
28:05It certainly looks volcanic.
28:07It's a very special cook today.
28:09You 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, leaves a crust.
28:20So on the ribeye, there's a burnt onion crust and tempura batter that was seasoned with activated
28:26charcoal.
28:27And 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.
28:39Thank 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.
29:11It really played up the lava flow.
29:13So I kind of was thinking the sauce was going to be like obnoxiously spicy, kind of like lava,
29:17but 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.
29:25Up next, Alex's dish will be taking us to a glacier cave.
29:28I 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.
29:46Flavor-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.
30:04I 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.
30:20I'm definitely nervous.
30:21Hello, judges.
30:22Hi, Alex.
30:38Hi, Alex.
30:39Hello, judges.
30:40Before we start, I'd like to ask you to use the oyster water pour into the oyster shell.
30:46You can really get the cold ocean breeze coming into the glacier cave.
30:51This here is an edible oyster.
30:54Shell and all.
30:55Shell and all.
30:56A 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.
31:09To have it smoking before your very eyes.
31:12It was theatrical.
31:14I thought the oyster was incredible.
31:16What he did was very inventive.
31:18And 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.
31:32Yeah.
31:32So, 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.
31:45Today, I poached fish in collard greens with a Thai curry sauce.
31:50I wrapped my fish in collard greens.
31:54Giving 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.
32:02And him being so young also is very inspiring to me.
32:06I hope to be walking in his footsteps one day.
32:09I want to have a blind dining restaurant.
32:12That's my dream.
32:12The most important thing of my 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 floor.
32:31I really want a spot, so I'm really trying to nail it today.
32:39Hello.
32:40Hello.
32:40So, I got the rainforest.
32:43The first thing I thought of was a tropical rainforest and all the smells.
32:47So, 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, and I did a wild rice dust, just to add earthiness to the dish.
33:09Please enjoy.
33:10The curry is extremely successful.
33:16It's got depth, it's got heat, it's beautiful.
33:19I think the sauce is really nice, like 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, like, with like 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 a rainforest dish than it tastes.
33:43Does that make sense?
33:43Mm-hmm.
33:44I'm missing the tropical fruit.
33:46Like, 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.
33:55And bounty.
33:56Am I transported to a rainforest?
33:57I feel like I'm transported to, like, a good Thai takeout joint.
34:00Right.
34:00That 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.
34:40And then I hop back onto my space shuttle, and I look out the window, and I see the galaxy.
34:46Three, two, one.
34:49We have liftoff.
34:50Oh, okay.
34:51She went there.
34:59I meant some.
35:01Hi, Katie.
35:01Hello, judges.
35:02I chose outer space, and my dish is called Back From Mars.
35:06Yesterday, Top Chef Canada sent me on a mission to collect samples of baby aliens.
35:13While I was there, I collected some red rocks that tasted just like red fermented tofu milk cake.
35:21And then I got hit by some space dust that tasted like a crumble.
35:24And finally, I found the baby aliens, which look 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, color, and on theme.
35:41The visual impact of this dish, the second it was put down, was probably the strongest out of any I've seen today.
35:47I think it's a really, really fun dessert that also shows a lot of incredible technique and a lot of creative vision.
35:53I also thought it was very good.
35:54You know, I think personally, it's a little sweet for me.
35:56I would have liked something acidic.
35:58Yeah.
35:59I feel like there's a lot of sides on here, and I'm missing the main event and the dessert.
36:03You just wanted a little bit more foundation.
36:05Exactly.
36:06It was leaning in more to delivering on visuals more than delivering on taste, but she has the wow factor in this dish.
36:14What 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.
36:24I agree.
36:24I think it was nice to see who felt more comfortable with showpieces and theatrics and 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.
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.
36:41Absolutely.
36:42Chefs, 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.
37:30Colson, 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.
38:01That dish was hot in every way.
38:04The pouring of the red pepper sauce as if it were fire, it was genius.
38:10It made Mark sweat, but, you know, I thought it was the perfect amount of heat.
38:14That chili took us somewhere.
38:16Chris, your deep sea dish was really extraordinarily good.
38:20Cod was perfect.
38:21Sauce 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.
38:31Chef.
38:32When your plate landed, I was so surprised and excited when I realized what we had to do.
38:39I 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, fun dish, and you gave us so much.
38:52And 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...
39:05Chris.
39:13Good job, buddy.
39:15Good job, buddy.
39:19You finally have a win.
39:20I know.
39:21It means so much.
39:23That 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 going to give me a huge confidence boost going into the next couple challenges, and hopefully all the way to the end.
39:40Let's go.
39:43Katie, we really enjoyed your space dish, so you're safe.
39:52Chris, Coulson, and Katie, you can head back to the Top Chef Canada Ninja locker room.
39:57Okay, so nice.
39:58Good job, buddy.
40:10I'm so proud of you.
40:11Alex and Cheyenne, you had our least favorite immersive dishes of the challenge.
40:21Cheyenne, you really brought us a beautiful curry.
40:24Lots of depth of flavor, lots of balance in that curry, but the fish wrapped in the collard greens ate a little bit awkward.
40:31It was hard to get through the collard green, and really what was missing in your dish was the feeling of the rainforest.
40:37When I think tropical rainforest, I think wild fruits.
40:42I think bright acidity.
40:44I could tell what you were going for, but it didn't push us over the edge with your theme.
40:47Instead, I was transported to a really good Thai takeout spot.
40:51My whole idea of the dish was the aromatics from, like, a tropical rainforest.
40:58I maybe should have changed the idea.
41:00I just wanted to give you guys something good, but I failed, unfortunately.
41:09Alex, those oysters that you made were gorgeous, and they were delicious.
41:13I thought that was really playful and fun.
41:14I just wished that there could have been something cold that you would have given us to eat, some sort of play on temperature.
41:21I did have a cold element, which was the ginger, celery, granita.
41:25Maybe I didn't have enough granita on top, so it kind of melted onto the abalone.
41:31I 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.
41:38So, you know, from an execution standpoint, something was missing.
41:42The 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.
41:57The worst case scenario, me going home.
42:00The second worst case scenario, Cheyenne going home.
42:03I want to be here so bad.
42:05I've always wanted to compete in this competition.
42:09I don't want to go home.
42:10I don't want my story to finish here.
42:30Chefs, you needed to create a dish for an immersive dining experience.
42:34And transport us to an awe-inspiring place.
42:39I think we have a decision.
42:49Cheyenne, please pack your knives and go.
42:54Yeah.
42:55It 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.
43:01So, thank you for everything, guys.
43:03Thank you, Cheyenne.
43:04You did a great job.
43:06Thanks, man.
43:07It's really sad.
43:08My only regret is maybe I could have put more rainforest vibes on the plate versus relying on the smell.
43:15So, it's me, guys.
43:17I had a bad cook.
43:18Get in here.
43:19Get in here.
43:20Oh, my God.
43:20Yeah, it's all good, guys.
43:22I 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.
43:31I mean, it's top five, baby.
43:33We did two challenges together.
43:35My journey has been super fun because of you.
43:38I just wanted to say thank you.
43:40Going forward, I hope that I can still have my plan of opening up a restaurant one day.
43:46I'm just getting started.
43:47That's it.
43:53Next time on Top Chef Canada.
43:55And then there were four.
43:58Big day for our family.
43:59Woo!
44:00This cook is like no other cook in my life.
44:02Why don't you pull up the chair and join us?
44:04Oh, jeez.
44:04It's very high pressure.
44:06We also have an extra guest at the table.
44:09Oh.
44:12Chefs, this is the first ever in Top Chef Canada history.
44:15We'll see you next time.
44:16We'll see you next time.
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