- 20 saat önce
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TV ve DiziDöküm
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03:31ederim.
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04:12Ben de.
04:13Ah!
04:15Andrew, ne kadar bir suey canlı you so much you wouldn't share?
04:19Oh!
04:20Sour gumis.
04:22Bu meyelde saturday night with my dad on old 80's martial arts movies.
04:28It is peak nostalgia right there.
04:30We all love sueyes.
04:32But, this is Top Chef Canada.
04:35For this challenge, you'll need to take your sweet treat and turn it into something savory.
04:41know you like that twist do you that coming
04:46okay but they were just gonna be
04:47straightforward with us today but silly me
04:50this challenge is all about flipping
04:53expectations you'll have access to all
04:56the ninja appliances to help create your
04:58dish it's the kind of bold creativity
05:00that these appliances are made for and
05:03the chef with the best dish will take
05:05home five thousand dollars courtesy of
05:09ninja
05:10Evet.
05:11Evet.
05:12Bu çok çok fazla.
05:14Evet.
05:15Bu çok güzel.
05:16Teşekkürler.
05:1730 minutes on the DoorDash clock.
05:19Bu ne?
05:20Bu ne?
05:22Bu ne?
05:24Bu ne?
05:26Bu ne?
05:27Bu ne?
05:28Bu ne?
05:29Bu ne?
05:30Bu ne?
05:31Bu ne?
05:32Bu ne?
05:33Bu ne?
05:34Bu ne?
05:35Bu ne?
05:36Bu ne?
05:37Bu ne?
05:38Bu ne?
05:39Bu ne?
05:40Bu ne?
05:41Bu ne?
05:42Mez
06:07İzlediğiniz için teşekkür ederim.
06:09Bir sonraki videoda görüşmek üzere.
06:11Ve bu harika bir, kısım ve suç.
06:13Bu kadar büyük, kısım ve bu.
06:17Bir sonraki de kandiyonu.
06:19Bir çinçin.
06:21Bir sonraki de kandiyonu.
06:23Bir sonraki de kandiyonu.
06:25Bir sonraki de kandiyonu.
06:27Dairy.
06:29Dairy.
06:30Dairy.
06:31Kandiyonu da kandiyonu.
06:33İzlediğiniz için teşekkür ederim.
06:35İçinde bir dakika daha sonra 30 saat.
06:37İnanılmaz 30 saat içinde malzatı var.
06:40Ve ayınca kremi.
06:41İnanılmaz bir ricara.
06:43İnanılmaz bir saygıca köpeği için birik.
06:45Ve hemen 500 saat daha sonra içine yumuşa birlaughs.
06:50Evet, şimdi przez bir kulay.
06:52Ve bir şekilde.
06:53Şimdi ben ya da bu.
06:55Bir bakata ve bakata'da.
06:57Bu bakata, bakata ve bakata.
06:59Bir bakata'na baktaki ile de bakatın.
07:00İnanılmaz ve bakatı closely.
07:02Bir bakata'da.
07:03I got my beets, very earthy, sweet and then also I'm going to add cinnamon lips just to enhance that flavor.
07:10Be the cinnamon lips, channel the inner cinnamon lip.
07:14This is a lot of fun because I love working with sweets.
07:18I pulled ginger snaps. I 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 salt fish.
07:35I don't have time to soak a salt fish, so I'm using black cod.
07:38Let's get that on the stove.
07:40I poach the fish in some coconut milk and ginger snaps.
07:43Come on.
07:44When you make fritters, they have to be airy, not dense.
07:47For my filling, I choose things like peppers, cilantro, chili.
07:51Just grating more ginger snaps so they really get the ginger flavor.
07:54I add some flour to get the consistency that I want.
07:57I don't want it too wet.
07:59I 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.
08:0915.
08:1115.
08:14Let's go, chef!
08:17I got cola, which I love, but it's hard to, like, put cola on a plate because it's just sweet.
08:24Yeah, that's cola.
08:25I'm thinking something crispy fried.
08:28This is gonna 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.
08:50I'm also making a cola glaze.
08:52This is gonna taste like a soy glaze, but with different spices like cinnamon,
08:57sarnese, 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.
09:175Ks is mine.
09:19We got the ninja hand blender.
09:21Cinnamon dressing.
09:23This is my first time doing a savory with marshmallow.
09:27My sweet ingredient is marshmallow.
09:30My first time trying marshmallow is when I moved to Canada.
09:33I was campfiring with friends, and they're putting marshmallow in the skewer over the fire.
09:38I'm like, what are you doing?
09:40Roasting a marshmallow on a stick inspired me to make a Korean-style corndog
09:45with sausage, mozzarella, and marshmallow.
09:48I mean, why not?
09:50I'm hoping that when I fry my corndogs, the marshmallow becomes soft,
09:54the mozzarella becomes stringy, and then the sausage, fat coats and flavor, everything.
10:00This is Korean street food with a little bit of Canadian campfire flair.
10:04Five minutes.
10:07Mmm.
10:08Chef smells incredible.
10:10Is there cucumber?
10:11It's in the fridge.
10:13Five minutes to go, and 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.
10:29Come on, come on, come on, come on, come on, come on, come on, come on, come on.
10:31One minute left, chef.
10:32Winning, chef.
10:33It's your time to shine.
10:35Winning is everything for every challenge.
10:36Three, two, one, hands up, chef.
10:42I would love that $5,000.
10:44I want it bad.
10:45Chris, you're up.
10:48Thank you.
10:48So I had lemon drops, and I made a Vietnamese prawn-style dish.
10:54So I used the lemon drops raw to replace the palm sugar and the nam jam.
10:58And then I made a lemon vinaigrette to dress kohlrabi, cucumbers, and leeks.
11:03Let's go.
11:06Oh, my God.
11:07This is delicious.
11:08I got a little lemon drop, but it's subtle.
11:10It's so fresh.
11:12It's so balanced.
11:13The lemon drop worked really, really well.
11:15It feels like it belongs in there.
11:16And it does taste like I'm eating like a really well-done Vietnamese dish.
11:20I love it.
11:22Thank you, Travis.
11:23Alex, you're up.
11:27Thank you.
11:27What?
11:29My sweet ingredient for today is marshmallow.
11:31So it's a Korean corn duck.
11:33So I have smoked pork sausage, mozzarella, and marshmallow.
11:37Also, I have torched marshmallow right on top.
11:42I don't know if I'm ready.
11:43Like, I don't know.
11:44I make sure you're ready.
11:45Oh, God.
11:47Andrew looks pretty surprised with what I made.
11:50But, I mean, he'll see.
11:52It's worth it.
11:53Oh, my God.
11:55This is so unexpected.
11:56The sausage is super salty.
11:58And I think it goes so beautifully with the marshmallow flavor.
12:01This at, like, a fair, people would go nuts.
12:05We're going to walk around with this, and we're just going to laugh.
12:07And then we're going to go on some rides.
12:09It is delicious.
12:10You are an absolute madman.
12:14All right.
12:15Thank you, Alex.
12:16Thank you.
12:16All right, Katie.
12:19I did crispy fried eggplants, the cola bechamel,
12:23cola glaze, and then cola pickled cucumbers.
12:28Cola overload up in here.
12:29Yeah, yeah.
12:30I love the eggplant.
12:31I like the crunch.
12:33You have these beautiful sauces, and it's swirling,
12:35and it's really speaking to me.
12:36But 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.
12:43Gotcha.
12:44Thank you, Katie.
12:45Thank you.
12:46Colson.
12:47I got cinnamon lips.
12:50I 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 balanced really well.
13:10It's not overly spicy.
13:12It's not overly sweet.
13:13The beets have a nice bite to them.
13:15There's a nice brightness.
13:16There's nice acidity.
13:17I think it's a lovely dish.
13:19Thank you.
13:20Cheyenne, you're up.
13:22With the ginger snaps, I made a black cod fritter.
13:26So what you have is a tamarind emulsion with the cookie.
13:30The fritter was cooked with the black cod, coconut, and the ginger snap cookie.
13:35This 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.
13:52Thank you.
13:54This is worth the drive.
13:56It is worth the parking.
13:58I would pound this back hard.
14:01Thank you, Cheyenne.
14:02Thank you.
14:05Thank you.
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
14:28with 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.
14:46Thank you.
14:46Chris, your lemon drop Vietnamese prawn dish, it was so fresh.
14:53Everything worked together.
14:53It was so balanced.
14:55It was so familiar.
14:56It tasted like my mom's cooking.
14:58Thank you.
14:59The three of you impressed us with your dishes.
15:01But only one of you can win the prize.
15:04The chef with the best savory dish is...
15:12Cheyenne!
15:13Oh, thank you.
15:15Oh, thank you.
15:17Nice work, Cheyenne.
15:20Congratulations, Cheyenne.
15:21You have won a $5,000 cash prize, courtesy of Ninja.
15:26Thank you so much.
15:27Thank you.
15:28It's my first quick fire win.
15:30Oh, that's just...
15:32I'm just taking it in.
15:33Better late than never.
15:34Andrew, thank you so much for coming today.
15:37Thank you for having me.
15:39All right, I will see y'all later.
15:41Thank you.
15:42Nice.
15:43I hope I keep this momentum going and show the world and the judges what I can do.
15:53The Top Chef Canada Small Appliances are brought to you in part by Ninja.
16:07What's going on?
16:11So 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.
16:34For this elimination challenge, you need to create a dish for
16:37for 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.
17:18Katie.
17:19Outer space.
17:22Nice.
17:24There's nothing to eat in space.
17:27Whoa, that's hard.
17:29Chris, you're next.
17:30Deep sea.
17:33That's a cool one.
17:35Hopefully, I'm not cooking jellyfish.
17:37Cheyenne.
17:39Rainforest.
17:41Last but not least, Colson.
17:44Lava flow.
17:50Your 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,
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 at the Design Exchange,
18:19an 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, okay?
18:35Good luck, chefs.
18:37We'll see you tomorrow.
18:39Let's go!
18:42We 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
18:54to transport the judges to inspiring places.
18:57Alex has Glacier Cave.
19:00Cheyenne has Rainforest.
19:02Chris has Deep Sea.
19:04Katie's got space.
19:05I got lava flow.
19:07Lab is hot.
19:08You know, it's spicy.
19:10We're here to sweat it.
19:12I love space.
19:13I don't know.
19:14It reminds you of, like, weird alien stuff.
19:16I picked outer space.
19:18It is challenging because there's no scent or food in outer space.
19:23So my mind jumped to the colors of the galaxy.
19:27I'm making a highly visual dessert with 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.
19:48So it's called Taste Sound.
19:50I'm really trying to be quite playful about this challenge.
19:53So hopefully, I saw a good story.
19:56Will there be aliens?
19:59Yes.
20:03Still 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...
20:11Do we have Glacier Cave in Canada?
20:15Yeah.
20:15In my mind, I'm thinking about Arctic Ocean, some seafood.
20:21I'm making edible oyster shells.
20:22My edible oyster is entirely edible and very technical.
20:26I'm just really hoping that they engage the judges' senses
20:29because it is super unique and experiential.
20:32If you're all this cold, you'll see what I make.
20:37This shell is made out of almost like a tempura dough.
20:40So it's nice and light.
20:41I'm seasoning them with the sea lettuce to flavor it.
20:45It tastes like sea water.
20:47And then I brush nori batter as well.
20:49And I'm adding a little bit of rice pearls.
20:51And 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
21:01at 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.
21:11Chefs, one hour.
21:12One hour, wait.
21:13One hour.
21:14I got the rainforest.
21:16So I'm just taking inspiration of things I know about the rainforest.
21:19In a rainforest, there's so many aspects.
21:21And I wanted to hone in on just the smell.
21:24You can get immersed in smell.
21:26In the rainforest, there's a lot of herbs and plants.
21:28And I instantly thought of curry.
21:30So 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 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.
21:51And 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.
22:17It's not every day that one of the chef judges have two Michelin stars.
22:21The challenge itself is taking me back to when I worked two-star Michelin.
22:27I've been yelled at and belittled.
22:29The standard for everything was perfection or bust.
22:33This dish, in my mind, I think it's 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.
22:59The environment I got is deep sea and I am going to transport the judges using different textures,
23:11tastes 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
23:19transport the judges into a completely new place.
23:23I'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
23:44with my fish crackers inside.
23:46They are little fish that smile back until you bite their heads off.
23:53I'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.
24:25Enjoy your little fish crisp.
24:27Then pick up your scallop foam bubble sauce and pour it over the cod,
24:31which you'll find in the black death bowl underneath.
24:35I'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.
25:18Hi, Chris.
25:19Chef, how are you?
25:20Very good.
25:21I'm going to direct you to first start with my little fish cracker there
25:24that has a mackerel and dried scallop tartare on top.
25:28Then after you enjoy that, lift your bowl to open up the deep dark sea underneath,
25:34where you will be encouraged to pour your scallop bubbles over top of your poached cod.
25:40And then alongside it, you have a scallop raviolo,
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.
25:56Enjoy.
25:56Thank you.
25:57Just from a visual standpoint, he nailed it.
26:02He drew you in on multiple fronts, and you've got the flavors of the sea
26:06without 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.
26:15Pour 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,
26:24it's a perfectly seasoned dish.
26:25Yeah, Chris's creative juices were really flowing on this.
26:28Just the interaction that you have with the plate,
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.
26:38Colson's dish will be taking us to a lava flow.
26:41Ooh, uh-oh.
26:42Oh.
26:45Okay, here we go.
26:46Lava flow.
26:48Just 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, I burned them on the grill,
26:58and then I blitz them into a powder.
27:00I'm gonna roll my steaks in that.
27:01Lava cooked steak could be the new trend.
27:05My 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.
27:17Star 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,
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 in honor of my dad.
27:43Losing my dad a year ago on my 40th birthday crushed our family,
27:47and it's really hard, especially 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.
27:58I was in the bottom in the last elimination challenge,
28:00but I feel juiced back up again, and I'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
28:23and tempura batter that was seasoned with activated charcoal.
28:27And then this lava sauce, roasted red peppers,
28:30and one single scotch bonnet.
28:33I started sweating just looking at the chilies through the plate.
28:36Good luck, Mark.
28:37Thank you.
28:38Thank you.
28:39Thank you, Colson.
28:39Thank you.
28:41The 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? But 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 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.
29:32I 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 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.
30:21Hi, Alex.
30:34Hello, judges.
30:35Before we start, I'd like to ask you to use the oyster water pour into the oyster shell.
30:43You can really get the cold ocean breeze coming into the glacier cave.
30:50This here is an edible oyster.
30:53Shell and all.
30:54Shell and all.
30:55A little bit of seawater foam to season it and some abalone.
30:59Now have ginger, celery, granita.
31:01Please enjoy.
31:01Thank you, Alex.
31:02Thank you.
31:02Oh.
31:06When you pour the liquid over the dry ice, it's so beautiful.
31:09To have it smoking before your very eyes, it was theatrical.
31:13I thought the oyster was incredible.
31:16What he did was very inventive and the abalone, it's delicious.
31:19Yeah, but I don't know if this screams like glacier cave to me.
31:23In my imagination, whatever I eat in a glacier will be like cold.
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.
32:02And 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.
32:12That's my dream.
32:12The most important thing I might cook today is making sure that the judges smell a rainforest.
32:17The way I'm taking immersive dining to the next level is through the centerpiece.
32:22They're going to pour a aromatic tea on top so they can get the smell of the rainforest.
32:26There's so much pressure on this particular challenge.
32:29It determines the top four.
32:31I really want a spot, so I'm really trying to nail it today.
32:39Hello.
32:40Hello.
32:40So 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.
33:09Please enjoy.
33:09Thank you.
33:09Thank you.
33:10Thank you.
33:14The curry is extremely successful.
33:17It's got depth.
33:17It's got heat.
33:18It'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 the 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 to get through.
33:35I do like the flavors that are coming, the aroma, but I think it smells more to the theme of it being
33:41a rainforest dish than it tastes. Does that make sense?
33:43Mm-hmm.
33:44I'm missing the tropical fruit. Like, tropical rainforest, I think there should have been an
33:48element 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 a rainforest? I 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.
34:11I'm transporting the judges to outer space.
34:14For my dessert, I'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.
34:39Then 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.
34:55Oh, okay.
34:57Oh, okay.
34:58She went there.
34:58I meant some.
35:00Hi, 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.
35:20And 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.
35:32Thank you.
35:32Thank you.
35:33That was a fun story.
35:35The moment it was dropped in front of us, everybody went,
35:37wow, pretty spot on in terms of texture, color, and on theme.
35:41The visual impact of this dish, the second it was put down,
35:44was 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
35:51and 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.
36:06It was leaning in more to delivering on visuals, more than delivering on taste.
36:12But 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.
36:23I agree.
36:24I think it was nice to see who felt more comfortable with showpieces and theatrics,
36:28and 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. Thanks for having me.
36:36Nice to see you guys again.
36:38The rest of us have to head back to Judge's table to decide who's going home.
36:41Absolutely.
37:02Chefs, today's challenge pushed you technically, but moreover,
37:07It 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
37:17and 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
37:45making the steak unpalatable. First, it seemed maybe a little bit simple, but the more I ate the
37:50dish, the more you explained it, the more you tied in your own personal history, and the more the flavors
37:55kept developing and layering themselves, I personally thought it was fantastic.
38:00Thank you.
38:00That dish was hot in every way.
38:04The pouring of the red pepper sauce as if it were fire, it was genius.
38:09It made Mark sweat, but you know, I thought it was the perfect amount of heat.
38:14That chili took us somewhere.
38:16Chris, 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, so job really well done.
38:31Thank you, Chef.
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,
38:50fun 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.
39:09You finally have a win.
39:20I 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
39:26that 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
39:37and hopefully all the way to the end.
39:39Let's go.
39:43Katie, we really enjoyed your space dish, so you're safe.
39:50Thank you.
39:51Chris, Colson, and Katie, you can head back to the Top Chef Canada Ninja locker room.
39:57Oh, Chris.
39:57Yes.
40:02Good job, buddy.
40:08Thank you.
40:09I'm so proud of you.
40:13Alex 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,
40:25lots 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
40:36feeling of the rainforest.
40:37When I think tropical rainforest, I think wild fruits.
40:42I think bright acidity.
40:43I 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.
40:57I maybe should have changed the idea.
41:00I just wanted to give you guys something good, but they failed, unfortunately.
41:06Alex, those oysters that you made were gorgeous, and they were delicious.
41:12I thought that was really playful and fun.
41:14I just wish that there could have been something cold that you would have given us to eat,
41:19some 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.
41:44The dishes we had today were really exceptional.
41:46So we have to really find fault in the dishes.
41:49The hard part is sending somebody home.
41:55Maybe I missed the mark a little bit.
41:56The worst case scenario, me going home.
41:59The second worst case scenario, Cheyenne going home.
42:03I want to be here so bad.
42:05I've always wanted to compete in this competition.
42:09I don't want to go home.
42:10I don't want my story to finish here.
42:29Chefs, you needed to create a dish for an immersive dining experience and transport us
42:36to an awe-inspiring place.
42:39I think we have a decision.
42:40Cheyenne, 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.
43:01So thank you for everything, guys.
43:03Thank you, Cheyenne.
43:03Thank you.
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
43:14the smell.
43:15So it's me, guys.
43:16I had a bad cook.
43:17Get in here.
43:19Get in here.
43:19Oh, 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,
43:29but I held my own.
43:31I made it to top five, baby.
43:33We did two challenges together.
43:34My journey has been super fun because of you.
43:38I just wanted to say thank you.
43:39Thank 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.
43:57Big day for our family.
43:59This cook is like no other cook in my life.
44:02Why don't you pull up the chair and join us?
44:03Oh, jeez.
44:04It's very high pressure.
44:06We also have an extra guest at the table.
44:12Chefs, this is the first ever in Top Chef Canada history.
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