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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. Here we go guys. We want you to create a dish inspired by a family
00:20memory. It's going to be hard for any chef that has to go home on this challenge. This is what
00:24I would dream for a fried chicken dish to be. This dish is just so smart and I'm very very upset that
00:30I didn't think about it first. I love that you showed us your story but I do think the meat is a
00:36little over. We have a tie. The chefs with the best dishes are Colton and Katie. Chefs this is a non-elimination
00:49challenge. What? It's actually the first ever in Top Chef Canada history. By far this is the biggest
00:56holy moment. Now four chefs are still standing in a battle for the ultimate prize. Ten thousand
01:05dollars courtesy of Ninja. DoorDash delivery for a year. Ten thousand dollars from Premier Protein.
01:12The redesigned Volkswagen Tiguan. One hundred thousand dollars. Courtesy of McCain French Fries. And the title of Canada's Top Chef.
01:22Oh. Oh. Walking in this morning. There's a living room. There's a dining room table. I'm
01:42What are we doing? Oh. Good morning chefs. Hello. So you all know that the one thing every great dish needs is great ingredients. In this quick fire challenge you're going to have to create a dish delivered with ingredients from DoorDash and then deliver it as takeout. And these groceries are coming by very special delivery. Oh boy.
02:12The judges. Special delivery. Oh my god. Wow the judges. They're all here. Welcome. Thank you. What's in there? To find out which judges ingredients you'll be using come and pick a knife. Colson you're up first.
02:30David. David. I don't want to know what's in that bag. I'll tell you.
02:36I'm 18 all over again. David Zilber and I worked together at Noma. He was the head of fermentation and I was an intern for the summer. He was on a whole other level. Whatever he's got in there is going to be a bag of tricks.
02:51In here you've got some eastern flavors. Lots of brown, rich umami. There's a lot you can do with this. Trust me. Great. Katie.
02:59Me too. Oh my god. Katie. I hope you like Chinese flavors. Oh. And I know you do. I think you kind of won the lottery here. Very nice. Chris. Janet. Nice one. The ingredients in my bag. Surprise, surprise. Italian. Alex. That means you have chef Mark McEwen. Alex. A lot of traditional classic items in the bag. I love this shit.
03:27So what are you looking for from our chefs in this challenge? Delivery food should really be a restaurant experience. Even if I'm eating it in my sweatpants at home. So make something delicious and craveable. Something you want to come back to over and over again.
03:41I hope you're ready to deliver. Because the chef with the best dish will win $5,000 courtesy of DoorDash.
03:51Here we go. Okay, let's go. Me too. Let's go.
03:54Oh, I forgot to mention just one major thing. For this challenge, your sous chefs will be the judges.
04:02Not many chefs can say that they work with Chef Mark as their sous chef.
04:11If we don't win, I'll pay you the $5,000.
04:13Whoa.
04:15Oh, he said it on camera. He said it on camera.
04:18Good luck to all of you.
04:20No luck needed.
04:21Oh.
04:23Yes.
04:24Chefs, you'll have 40 minutes on the clock. And your time starts now.
04:34Go.
04:34Let's go.
04:35Go, go, go, go, go, go, go, go.
04:37Here we go. Here we go.
04:38Yeah.
04:39What do we have here?
04:41Calabrian chilis. Love it.
04:43We are cooking with the judges for the first time in Top Chef Canada history.
04:47It's awesome.
04:47We got linguine, pecorino, garlic, guanciale.
04:51It's obvious we're making past this, yeah.
04:53Let's get the clams opened up.
04:55I'm gonna get some water on the stove, okay, chef?
04:58What did he say?
05:00Did he say open the clams?
05:01I didn't even catch my first instruction.
05:04Oh, perfect. Yeah, yeah.
05:06I'm stoked with this basket, Nijun.
05:08I'm thinking, like, dandan.
05:10That's why I got it!
05:11The stars aligned and put us together.
05:16Dandan noodles, it's just peanut butter,
05:18chili oil, vinegar, soy,
05:20and sesame oil.
05:22Uh, yeah.
05:23The dandan sauce has big, bold flavors,
05:26so it needs fresh, crunchy veg.
05:29I get Nijun to dice my carrots.
05:33She is absolutely killing it.
05:36Oh, I can't ask for better chopping skills.
05:38David and Mark brought their own knives.
05:40I did not,
05:42because I always talk about knife skills in this competition,
05:45so I better do a decent job.
05:47Working beside Chef Mark
05:49was a legend.
05:50Really intimidating.
05:51However, he's on my side.
05:53Chef Mark's bag,
05:54and it has luxurious ingredients.
05:56Some chanterelle mushrooms,
05:58fresh meat.
05:59Gorgonzola, amazing.
06:00Yeah.
06:01I decided to make grilled beef,
06:02tenderloin, and orzotto.
06:04If you want to start with cooking orzotto,
06:05we're going to make it into orzotto.
06:07Okay, so I'm going to get busy.
06:08Chef Mark, he's a machine.
06:10He's chopping shallots,
06:11cooking the mushrooms,
06:13shocking peas.
06:14Peas were not a good idea.
06:16I can really see the intensity in Mark McEwen's eyes.
06:20I can barely see through my glasses.
06:22I have so much sweat on them.
06:23Mark, you rusty?
06:24Nah, it's like riding a bike.
06:26You're going down, McEwen.
06:28Okay, Silber.
06:2920 minutes.
06:3020 minutes.
06:31Heard.
06:32So, David, you're making the chicken dashi.
06:35Yep.
06:36David Silber's bag has funky eastern ingredients.
06:39No shortage of umami, right?
06:41Just like working at Noma.
06:42We are making dashi broth with udon noodles
06:46and a soft-boiled bag.
06:48And how was our eggs?
06:49We got them going?
06:50No, not yet, Chef.
06:51Thank you for reminding me.
06:52Last time David Silber and I worked together,
06:55he was here and I was here.
06:57But today, I'm in charge.
06:59David is the greatest partner of all time.
07:03Me and David Silber are back again together.
07:06He's not holding back.
07:07He's like wanting to win this just as bad as I do.
07:10Mark, how are your traditional ingredients holding up?
07:13Going down, Silber, going down.
07:15Should I be insulted?
07:16Like, are we not competition?
07:18Me, June, I'm taking you down.
07:21I'm not worried.
07:23I'm dancing, I'm bobbing, I'm cooking Italian food.
07:25How iconic is this, getting to cook next to Janet Zuccherini?
07:29Woo!
07:30Janet is not a chef by trade.
07:32She's a restaurateur.
07:33But she's opened up multiple restaurants.
07:35So we're making Italian food with Janet.
07:38Fun and very nerve-ragging.
07:40We are making a clam linguine.
07:43Probably the riskiest part of this take-out dish
07:45is nailing the pasta because the noodles
07:48can be overcooked as they sit.
07:50Pasta for delivery has to be a little bit under.
07:53Pasta only al dente on my watch.
07:55We're in it to win it.
07:57Three minutes left, chef.
07:58Wow!
07:59Containers.
08:00We've got to get our containers.
08:01Woo!
08:02Get right behind, right behind, right behind.
08:04It's time to plate and pack them up for take-out.
08:07Crunch time.
08:08Get in on it, baby.
08:09It's fast-paced.
08:10Everyone is just in game mode.
08:12On to here.
08:13Let's go, let's go, let's go.
08:14Oh, yeah, we got hot broth.
08:15I go in with the pasta, you go in with the basil and the cheese.
08:18We won't be chintzy on the cheese.
08:19Never.
08:20This is amazing.
08:21Five, four, three, two, one.
08:26All right, chefs and judges, hands up!
08:29Woo!
08:31Down to the wire.
08:35We're good.
08:36We're good, we're good, we're good, we're good.
08:40Judges, that was so much fun to watch.
08:43The kitchen smells amazing, so I'm very excited to try the food that you've all made.
08:48Yes, as are we.
08:51Jordan!
08:52Hey!
08:53Hi!
08:54So tell us what you made.
08:57So, um, it's a little dandan noodles with rice noodles.
09:00There's a peanut sauce with char-grilled prawns, and then we have crispy fried eggs.
09:05And then on the side, pickled carrots and smashed cucumbers.
09:09And how was it working with me, June?
09:11Oh, it was such a joy.
09:13I want to cook with you every day.
09:14Aw, that's so sweet.
09:15Thank you, Katie.
09:16Thank you, guys.
09:20Oh, my gosh.
09:21I absolutely love the sauce.
09:23It's good cold, it's good warm.
09:25You would eat this anyway.
09:26I think the base flavors are really fantastic.
09:28Lots of umami.
09:29For take-out food, this is what I'm going to order two times a week.
09:32It's really good.
09:33I hate to admit it.
09:34Oh, my God.
09:35I love this.
09:36And whoever cut the carrots, like, perfect.
09:38Me!
09:39Wow.
09:40Me!
09:41I did that.
09:44Come in, please.
09:45Ciao.
09:46Ciao.
09:47Ciao.
09:48Ciao.
09:49Bienvenuto.
09:50Please tell us what you are delivering to us.
09:51Absolutely.
09:52You guys have a little classic Italian meal here.
09:55You have a clam rosé pasta.
09:58And on the side, you have a rapini loaded with Calabrian chilis, garlic, and pecorino as well.
10:03Smells good.
10:04All right.
10:05Thank you, Chris.
10:06Enjoy.
10:07The clams are cooked really well.
10:09All that beautiful clam juice is in the sauce.
10:11You can feel it and taste it.
10:12I think the dish is tasty.
10:14And then you kind of have a nice bitterness coming from the rapini.
10:17Oh, that's a classic.
10:18So, Janet, now you're trying your pasta.
10:20How are you feeling?
10:21Typically, linguine alla bongole, you might not add cream to it.
10:24This has cream and cheese, but it's got some really good flavors.
10:27It's maybe just a little bit muted, but it is really good.
10:30Another great dish.
10:31I'm ready for more.
10:32Me too.
10:34You may enter.
10:35Hello, everyone.
10:36Hi, Alex.
10:37Hello.
10:38Hi, Alex.
10:39Welcome to my humble abode.
10:41So, today we have beef tenderloin with roasted potatoes and rosotto.
10:46And then our radicchio spinach salad.
10:48Beautiful.
10:49Enjoy. Thank you.
10:52This is very luxurious.
10:54It's cooked perfectly.
10:55It traveled well.
10:56This feels very McEwen.
10:57Everything was done really well.
10:59I didn't expect, like, the tenderloin to come out like that.
11:01It is cooked perfectly.
11:02And the potatoes, just a crunch flavor and saltiness.
11:06They're so good.
11:07I also like the peas.
11:08Like, the peas didn't overcook.
11:09Shucking peas under pressure.
11:11It's not fun.
11:12I saw.
11:15Come in, please.
11:17Delivery's here.
11:18You guys ordered from Zilbs and Cole tonight.
11:22So, today we have chicken dashi to pour over your udon noodles.
11:26In the udon noodle, you have some nori, some grilled, sprody cauliflower, and then a lightly poached egg.
11:32What was it like working with Zilber?
11:34I could see his competitive face was on.
11:36Yeah, he was all business.
11:38Thank you, chef.
11:39No problem.
11:40Perfect cook on the egg.
11:41Thank you, chef.
11:42I was worried about that.
11:43Perfect cook.
11:44The broth is my absolute favorite.
11:46It's so well-balanced, rich and umami.
11:49I actually really love the charred bits I'm getting from the cauliflower.
11:53It adds that kind of bitter element to it, too.
11:56My cauliflower is just really burnt, though.
11:58I think it's on purpose.
12:00But that's like a little bit more than I would probably do, I would say.
12:04This is gonna be really frickin' hard.
12:06Oh, my God, I know.
12:07Every dish could be in a restaurant right now.
12:08I agree.
12:09For sure.
12:14Chefs, you all did an incredible job with this takeout challenge.
12:19All of you delivered, but only one of you can take home the cash.
12:23And the chef with the best delivery dish is...
12:35The Top Chef Canada Small Appliances are brought to you in part by Ninja.
12:44The chef with the best delivery dish is...
12:52Katie.
12:54Yay!
12:55Oh, my God!
12:56Aw.
12:57Good girl.
12:58We did it, Mijun.
12:59Let's go.
13:00Oh, my God.
13:01Yay!
13:02Is this your third quick-fire win?
13:04Yes, it is.
13:05Go, girl.
13:06You've won a $5,000 cash prize courtesy of DoorDash.
13:10Let's go.
13:11Nice.
13:12Nice.
13:13So happy.
13:14Dinner's on me.
13:15No limits, Mijun.
13:17I think it was the cutting of the carrot.
13:20When I saw the knife skills, I really started to sweat.
13:29For chefs, time is money.
13:31Every day in your restaurants, you have to make calculated decisions around budgets, resources,
13:36and the time it takes to execute a perfect dish.
13:41So in this challenge, we want you to create a dish using either time or money.
13:49For the chefs who choose time, you'll have all the time in the world.
13:54Four total hours to prep your dishes.
13:57You'll be working with these ingredients that all need time to build flavor.
14:02No access to anything else in this kitchen.
14:04These ingredients may require a little extra attention and love,
14:08but what you can coax out of them is maybe something money can't buy.
14:13If you choose money, you'll get to shop for ingredients at McEwen Fine Foods,
14:17where you'll have $2,500 to spend.
14:23But you'll only have one hour to cook your dish.
14:29Chefs, you won't have a lot of time,
14:30but you'll have enough money to pull the ingredients together
14:33to pull off a spectacular plate.
14:35But just remember, great ingredients don't guarantee a great dish.
14:39You have to execute at a really high level and quickly.
14:44Yep.
14:45Got it.
14:46You're gonna be cooking and serving your dishes
14:48at the historic Harbor 60, Toronto.
14:51And joining us at the table will be a very special guest.
14:55The man behind Montreal's Maison Boulud
14:58and Café Boulud in Toronto, Chef Daniel Boulud.
15:03Okay.
15:04Oh, I instantly got goosebumps, but I don't know about these guys.
15:08He's a legend.
15:09It's gonna be really hard to cook for him tomorrow,
15:11but I would love nothing more than to impress him.
15:13If I got to even shake Daniel Boulud's hand,
15:15that would be a moment that I never forget.
15:18The stakes are higher than ever.
15:21This is the last elimination challenge before the finale.
15:25Four of you are cooking, but only two of you will make it to the finale.
15:29And two of you will be eliminated.
15:32I knew it.
15:33This is the final battle.
15:35Two are gone, and the next two, one of those is gonna be Top Chef.
15:39This is the biggest boss that we've seen so far.
15:42To determine which two of you will be working with time,
15:45and which two of you will be working with money.
15:48Well, that's up to you.
15:52Oh, no.
15:53If you can't all agree, we're gonna be pulling knives to determine your fate.
15:56You have five minutes starting now.
16:05Is there anyone who wants to take money?
16:07There's all good ingredients here.
16:09I think that'll go money.
16:12You don't have to buy all the expensive ingredients.
16:15Like, just cook good in one hour.
16:18One hour is less time, but at least I can go choose the ingredients.
16:24I will have more control.
16:26One hour on-site is definitely tough.
16:29I would love time.
16:30Yeah, time for sure.
16:31Yeah, I'll go time.
16:32Well, that's three times.
16:37You have 25 seconds left to decide.
16:40I don't feel fast enough and confident enough to be able to do an hour.
16:45I don't think I would change my mind.
16:47I would take it to a knife draw if I had to.
16:58Okay, whatever. I'll take the money.
17:01Are you sure?
17:02Yeah.
17:03Initially, I didn't want money.
17:04I wanted time.
17:05Could be the death, you know?
17:07Yeah, could be the death of us.
17:08Kiss of death.
17:09It's a bet, and hopefully it pays off.
17:12The categories are locked.
17:14Alex and Chris, you've got time.
17:16And Colson and Katie, you've got money.
17:20Best of luck, chefs.
17:22Thank you, chef.
17:28Let's go, dude.
17:30For this elimination challenge, we have to create a dish with the constraints of time or money.
17:36Alex and Chris have three hours to prep today, plus one hour tomorrow.
17:41There's no prep when you pick money, and you only get one hour to cook.
17:45I got 2,500 bucks.
17:48This is more money than we've ever spent.
17:50For me, like, I can go for big flavors in a short amount of time.
17:55I've won the most quick-fire challenges in Top Chef Canada Kitchen, and so I guess that kind of says that I can cook in a short amount of time.
18:03I'm ready.
18:04I'm ready.
18:05I'm ready.
18:06Slending money.
18:07Slending money.
18:09Front.
18:10Back.
18:11Let's push.
18:12Yeah.
18:13Feels really weird.
18:14Just me and Chris cooking.
18:16I chose time over money because my dish requires a lot of technique, so I need the full three-hour prep today.
18:26I'm gonna build my dish packed with umami.
18:29I'm making chicken PTVA.
18:31PTVA is like a Wellington.
18:34It's a very classic French dish.
18:36It takes so much technique and time to make because you're layering different ingredients.
18:42Sous-vite, chicken breast, mushroom duccel, cabbage encased in paedo.
18:49I'm pretty confident that this will turn out really nice.
18:52Chris, what are you making?
18:54I'm gonna make a slow-cooked pork shoulder.
18:57I know that with the time frame, I can transform this pork shoulder into something really special.
19:03So I'm gonna sous-vide my pork shoulder overnight.
19:06And it's gonna be the real steak-y element to my plate.
19:11So I'm putting my pork roast into my sous-vide bag so I can get it sous-vide-ing overnight.
19:17Pork is often really good with a sweet element.
19:21So I'm making a carrot caramel using carrot juice.
19:24I hope you like carrots.
19:27This dish will get me a spot in the finale because I'm utilizing my time, I think, very wisely.
19:33Some carrots treated with care.
19:35Carrots.
19:36You can cut that if you want.
19:39To go with the PTVA, I'll make some porcini jus.
19:43It's porcini mushrooms flavored with some chicken stock.
19:46I'm gonna make some nice chicken stock.
19:49I'm putting lots of chicken feed into my pressure cooker.
19:52Even though there's not too much meat on the feet, you can extract so much nice flavors out of the bones and feet, which will give my porcini jus depth.
20:01Yes.
20:02You can't buy time with money.
20:04Time is umami.
20:06Can I look at this 200 gram tin of caviar, please?
20:10Katie and I, we got $2,500 to spend.
20:14Yeah, how much is it?
20:15$725.
20:16Yeah.
20:17That's the good stuff.
20:18Money wasn't my first choice.
20:20So, I think, what is the most outrageous dish that I could think of?
20:25I'm doing like a beef rocini, so I just need like a thinner steak that we're just gonna cut in half.
20:30A beef rocini is a real classic, French, elegant, luxe, over-the-top dish.
20:37Foie gras on steak.
20:39This is taking the challenge to the extreme.
20:42I'm layering mine with A5 Japanese Wagyu, the foie gras, king crab leg.
20:49Caviar, truffle.
20:53I can spend money fast, and I'm good at it.
20:56We got $18.50 just with eight items.
21:01All right.
21:03I need ten two-ounce portions.
21:05I'm making seared sea bass with drunken clams.
21:09I'm actually not spending too much money, to be honest.
21:12I don't need no foie, I don't need no dry-aged meat or anything like that.
21:16I chose money because I would rather have control over the choice of my ingredients and use the money to purchase exactly what I need.
21:26I'm confident that I can execute, like, big flavors in a short amount of time.
21:30Just gonna stay true to what I'm good at and what I know, and make sure that gets me to the finale.
21:36I hope that takes me to the top.
21:43Alex, we've got an hour and a half, man.
21:45Hour and a half?
21:46Oui.
21:47Well, my pork is in the sous-vide, and I'm also gonna be doing pork confit turned into a rillette.
21:52Slow and steady.
21:53You confit the pork shoulder, and then after it's nice and tender, take it out of the fat and shred it up.
21:59Adding vinegar, some of that fat that it was cooked in, and seasonings to turn it into a rillette.
22:05Another way I want to utilize my time is making focaccia that I am fermenting in the fridge overnight.
22:10Every 30 minutes or so, I'm gonna give it a stretch and fold right until the last second.
22:14It's fatty pork on fatty bread.
22:16I mean, it's gonna be delicious.
22:19Do you have any extra time?
22:20Yep, take everything.
22:22You've got extra time?
22:23Was that a joke?
22:2645 minutes, Chris.
22:28Heard.
22:29So now I have my chicken breast sous-vide ready to build my PTVA.
22:33First layer, cabbage, and then mushroom duxelles, chicken breast, and then I roll everything together so that it's nice and tight.
22:43And finally, I take my pie dough and encase it.
22:47It is risky to serve to Chef Daniel Bluth, for sure.
22:50Cooking this very iconic French dish for Chef Daniel Bluth is crazy.
22:55I want to go fancier. Not enough time.
22:58It's so close to finale. It has to be perfect.
23:04Oh, that's so much sugar.
23:13During my three-hour prep cook yesterday, I left the pork shoulder sous-viding overnight.
23:23And the sous-vide went off in the night after we left the kitchen.
23:28It was my risk to do that.
23:30I can't use my pork. It is completely raw.
23:35I thought about, I don't know, just not even cooking, almost, because my whole dish was based around this pork.
23:43I don't have a dish, and I need to somehow pivot, and I don't have many more ingredients left.
23:47Oh, jeez.
23:51Coming in. How are we feeling?
23:52Woo!
23:53For this elimination challenge, Chris and Alex chose time.
24:00Yesterday, they had three hours to prep. Katie and I chose money, and today, we'll have one hour to cook our finale-worthy dishes.
24:08Let's go.
24:10Well, I just, uh, don't have, uh, the main component of my dish anymore. I was gonna make a pork rillette on focaccia to go with my pork shoulder, but I no longer have pork shoulder, so I'm gonna try and make it into the main component of my dish.
24:27This is my main dish now, so it has to be perfect.
24:43I need to make sauce, and I need to cook my clams. I only have an hour.
24:48I chose money because I can have control over my ingredients and cook well in one hour, but still be on the money with flavor.
24:57Kind of making, like, a drunken clam situation.
25:00I'm basing my dish off of one of my favorite dishes growing up called drunken chicken.
25:05It's, like, poached chicken and Chinese cooking wine, but instead of using chicken, I'm using clams.
25:11Trying to make humble ingredients taste good.
25:14I need to get these clams drunk.
25:16So I take scallions and ginger, then a little bit of black bean, and then I throw in my clams, and then I deglaze the pan with a little Chinese Chaoxing cooking wine.
25:26I want them to open up, and I want the natural clam juices so that I can extract that and make my verblanc.
25:33I really want that sauce to be rich in clams and the cooking wine flavor.
25:39These are my spinach crab and kohlrabi rolls.
25:42In Chinese cuisine, there's always a side of sautéed greens.
25:46So I'm gonna make a spinach and kohlrabi roll with a big dollop of caviar.
25:50That's my little money piece.
25:52It's a finale plate.
25:55I have to focus on plating.
26:02All four of us are extremely talented chefs.
26:05If I compare myself on paper to them, I haven't worked in many restaurants around the world.
26:11I haven't been to Europe or won cooking competitions, but I've won the most challenges in this competition.
26:18I don't think the other chefs realize what a tough competitor I would be, but I want my voice to be heard at the top.
26:25Hi, Katie.
26:29Hi.
26:30Let me introduce you to the guests at our table today.
26:33The executive chef here at Harbor 60, Chef Solomon Mason.
26:37Pleasure.
26:38And a man who needs no introduction.
26:40Of course not.
26:41Chef Danielle Balud.
26:42Sonana, Chef.
26:43Pleased to meet you, Katie.
26:44Pleased to meet you.
26:45I chose money, so I was playing around with drunken clams.
26:49So I'm not sure if you guys have had drunken chicken before.
26:52So I did like a drunken clams situation here with seared sea bass with some black bean sauce and a beurre blanc made with the clam jus.
27:00And then on the side, I did a little kohlrabi roll to finish off just a hint of caviar.
27:07Thank you, Katie.
27:08Thank you, Katie.
27:09Thank you, Katie.
27:10I love her creativity.
27:12She's taking like a Cantonese black bean clams, and then you have your drunken chicken, which you see more in like Shanghai.
27:18And these clams are just so sweet and juicy and delicious.
27:23Her cook on the sea bass is perfect.
27:25It has a nice crust to it, but it's super moist inside.
27:29I'm French, and I love sauce.
27:31The time she spent on making those sauce, the beurre blanc with the clams was very good.
27:36One of my favorite components was the kohlrabi roll.
27:39I thought that that was the most relief I got on the dish from all the protein.
27:43Do you see money on the plate?
27:44No, I don't see money on the plate at all.
27:46There's nothing on the plate in terms of the extreme luxury side that we talked about.
27:51The caviar gets a bit lost in the plate.
27:54She went for her comfort zone.
27:59This porcini jus itself took me three hours to make.
28:03Choosing time over money was a good call because it's super flavorful.
28:07Along with the PTVA, I made chicken kromeskis.
28:10Kromeski is like a croquette.
28:13It's going to be the nice crispy elements.
28:15That's going to be really good.
28:16My PTVA is nice and juicy.
28:19I want to make it into top two.
28:21And I think that my dish is definitely a finale-worthy dish.
28:24I'm super excited to serve this.
28:26Thank you. Wow.
28:29This took some time.
28:30This definitely took some time.
28:31I feel like I met Danielle.
28:33Yeah.
28:35Hi, Alex.
28:36Hello, judges.
28:37Hi.
28:38You picked time, so tell us what you made for us.
28:40I made you a chicken PTVA with a mushroom duxelles.
28:44And then I have leg meat kromeskis with some porcini jus.
28:48Please enjoy.
28:50Thank you, chef.
28:51Well done.
28:52Beautiful.
28:53Oh, my God.
28:54Gorgeous.
28:55Mmm.
28:56That is so good.
28:57The execution of the PTVA is really perfect.
29:00The pork pastry was cooked through, which is very important
29:03because you don't want to overcook the chicken.
29:05And I'm crazy about the jus.
29:06Yeah.
29:07We just, we're all drinking it now.
29:09It took the time to roast those bones and get that caramelization.
29:13The kromeski is so crispy.
29:15It's not oily.
29:16It's fluffy.
29:17It's soft.
29:18There's so many textures.
29:19Alex just did a master class on this plate.
29:21He's taken the humble chicken and everything has flavor.
29:24That's about as good as chicken gets.
29:26This is fantastic.
29:27This is exactly what we wanted to see.
29:29Yeah.
29:30Pot coming out.
29:31I need to serve an entire slice of this focaccia with way more riette because this is my plate
29:39now.
29:40So the focaccia better turn out.
29:43Look at that.
29:44Beauty.
29:45Oh, nice bread.
29:46Thanks.
29:47So it's now gonna be pork riette on focaccia with a little carrot frikka salad on the side.
29:52And I still have some of those leftover carrots.
29:55So I'm making an elevated carrot salad.
29:58So I'm gonna add like some like carrot ribbons to go with my other carrots just to try and
30:02bulk the plate up a little bit.
30:04All the components of my dish are almost exactly how I wanted them to be.
30:08So I'm happy with how everything else turned out.
30:10I'm here representing East Coast chefs.
30:16Our culinary scene is underappreciated.
30:18So I'm here to win for myself and for Nova Scotia.
30:23Thank you, chef.
30:24Of course.
30:25Enjoy.
30:31Hi, Chris.
30:33Hello, judges, chefs.
30:34Welcome. Hello.
30:35Pleasure, chef.
30:36Pleasure to meet you.
30:37So I made you guys some fresh-baked focaccia.
30:41We did an overnight ferment.
30:42And then you have a pork rillette.
30:44On the side, you have a carrot salad with a little frica
30:46and a carrot caramel.
30:48Thank you, chef.
30:49Of course. Enjoy.
30:53The focaccia, to pull that off in, you know,
30:56four hours of active time is extremely well-made.
30:58I think it's really fun, all the different ways
31:00he incorporated carrot into this.
31:02I really love the carrot caramel with the frica,
31:05which is nice and nutty and crunchy.
31:08I really think that everything here
31:09is seasoned fantastically.
31:11The rillette is still moist.
31:13It has heaps of flavor.
31:14But just conceptually, it is a sandwich in a salad.
31:18Surprised me to do a rillette and focaccia.
31:21It's all very, very tasty, but, you know,
31:23where's the star here?
31:24Where's, like, the main focus?
31:26And I'm just not getting that.
31:27Today, we are making a beef rocini royale.
31:32It's a big dish.
31:34My take on a beef rocini royale
31:36is layers of indulgent and rich proteins all on a plate.
31:40It's one of the best dishes in the world
31:42that was ever created.
31:43Yeah, we're feeling, you know, full of jobs to do.
31:46My stuff is just really a la minute.
31:48I've chosen money, but today is all about time.
31:51In order to execute the beef rocini
31:53to Top Chef Canada level, this would take four line cooks.
31:57Crab's gonna go in.
31:58From the snow crab, being just lightly poached
32:01in butter and lemon and a little bit of espelet,
32:03the foie gras has to be perfectly seared
32:05because overcooked foie gras, there's nothing worse.
32:07These are looking good.
32:09It's really easy for any of these ingredients
32:11to take a wrong turn.
32:12We better not overcook the beef.
32:15The best thing about Wagyu is, like,
32:17it just so melts in your mouth.
32:19I just need to build the quickest, fastest crust on it.
32:21This is so intense.
32:23I can't push any harder than I am.
32:32Oh, my God.
32:34If I nail this, people are gonna be talking about it.
32:41This is definitely money.
32:44Hey, closet.
32:45Oh, what?
32:48Couldn't stop there.
32:49This is the one-hour beef rocini royale with truffle.
32:54So, here I've done A5 Japanese Wagyu tenderloin.
32:58Spinach, a crostini, Alaskan king crab, caviar,
33:02Italian summer truffles,
33:05and then a nice piece of foie gras.
33:07You know, if I had to charge for this dish,
33:0930% food cost, that's a $650 dish
33:12that you have in front of you.
33:14I think that's what I paid at Prime Seafood Palace.
33:17I found I was...
33:17Thank you, Paulson.
33:20It feels like a privilege.
33:24That's a very sexy plate of food.
33:26I think it's so his personality.
33:28It's indulgent.
33:29It's rich.
33:30It's over-the-top.
33:31It's fun.
33:31I was shocked that he did it in an hour.
33:33Yeah.
33:34That was choreography in there.
33:35To put up this plate like this,
33:36it is a dance on the line,
33:37and everything is technically perfect.
33:38Mm-hmm.
33:39That foie gras is right on the money.
33:41Oh, God.
33:41Yeah.
33:42Really moist and succulent,
33:43but it had a nice little crust on it.
33:45This dish sounded like a jackpot.
33:49It was just all coming down in the plate.
33:51Mm-hmm.
34:07Chefs, we challenged you
34:13with the ultimate chef's dilemma,
34:16the luxury of time versus the privilege of money.
34:20And today, you revealed the benefits
34:21and drawbacks of both choices.
34:24Two of you will make it to the finale,
34:26and two of you will be going home.
34:32Chris, you had four hours for your cook.
34:35How did you use it?
34:36I had some pork shoulder
34:38that was going to sous vide overnight
34:40and be a more steaky element,
34:42but my equipment failed me.
34:45It's my risk I took,
34:47and that's when I decided to pivot
34:48and make the rillette
34:50the main component of the dish
34:51and turn my garnish
34:53into more of a carrot salad.
34:55I was proud of what I was able
34:57to put my head down and do today.
35:00Katie, you chose money,
35:02but you chose rather humble ingredients.
35:05What was your thinking on that?
35:07The money to me really wasn't
35:09to show that I can buy expensive ingredients
35:12and put it on the plate.
35:14I chose to put myself through the challenge
35:17of a one-hour cook time
35:20and still show my flavors,
35:23my style, stay authentic,
35:25stay true to myself.
35:28Colson, was it necessary
35:31to put caviar on the Rossini?
35:33Was it because you had a lot of money to spend,
35:37or you really intended
35:39to bring that layer of flavor?
35:41For me, it's that little bit of saltiness,
35:43it's just going to pair so nice
35:45with the king crab.
35:46It's the little cherry on top
35:48of just this amazing dish.
35:50I was happy with that product
35:51once I put it onto the plate.
35:55Alex, the three chefs beside you
35:57have been top-notch contestants all season.
36:00Were you worried
36:01that making something so traditional,
36:03a pétivier with chicken,
36:05might be outshone
36:05by a more creative endeavor
36:07from some of your peers?
36:08I know their styles,
36:10I know their high-level cooking standards.
36:13However, I would just focus on my dish
36:15to showcase my skills.
36:18Danielle, please tell us
36:20who had the winning dish.
36:22The chef with the best dish is...
36:30Alex.
36:36Good work.
36:38Thank you so much, chef.
36:39Wow.
36:40Yeah, this was really nerve-wracking.
36:42I had to really give 1,000%.
36:44Well, Alex,
36:45it was truly classic.
36:47And the jus,
36:48it was roasted to the best flavor.
36:51Thank you, chef.
36:52Congratulations, Alex.
36:54You've earned your spot in the finale.
36:57I'm feeling incredible.
36:59Super positive feedback
37:00from chef Daniel Bluth.
37:02I'm so happy I'm going to the finale.
37:05It just gives me goosebumps.
37:08Chris, Katie, and Coulson.
37:14There's only one spot left in the finale,
37:17and two of you will be eliminated.
37:28Chris,
37:28please pack your knives and go.
37:32I think I did present a really good dish to the judges,
37:40but at the end of the day,
37:42it wasn't the dish that I wanted to present.
37:45It is an honor to be cooking for you judges,
37:47but also being amongst these amazing peers.
37:51Katie and Coulson,
37:53you can head back to the locker room
37:54while we make our decision.
37:57Thank you, chefs.
37:59Thanks, Chris.
38:01It's been quite the journey indeed.
38:03Of course,
38:04it's not how I wanted it to end for me.
38:06See you later, guys.
38:07Yeah, man.
38:08Yeah, one last one.
38:09Thanks, guys.
38:10Thanks, guys.
38:11Very proud of you, man.
38:12I'm happy to have made it to the final four,
38:14and I hold my head high.
38:17I'll see you out east.
38:18See you, buddy.
38:19Later, guys.
38:23This is the best final three chefs
38:26we've ever had in Top Chef Canada history.
38:28Yeah.
38:28For sure.
38:29Without question.
38:30Well, Alex is in the finale.
38:32Who's going to join him?
38:33Coulson or Katie?
38:34Coulson made it rain,
38:36and I was dancing in it.
38:37It was delicious.
38:38Forget all of the money.
38:40What really made that dish so successful
38:42was the fact that the croissant
38:44on the foie,
38:45on the beef,
38:46every aspect of that
38:47was almost him leaning into
38:49his time restriction to say,
38:50look at how many octopus arms
38:52I can whip out in a kitchen
38:53to make you believe I am the top chef.
38:57Katie,
38:58she also had the same amount of money,
39:00the same amount of time as Coulson,
39:01and she chose to actually make something
39:04a little bit more humble,
39:05but true to who she is as a chef.
39:07My fish was cooked rather perfectly.
39:09To get the clams right,
39:10to get it all assembled,
39:11to pull that off at the last minute,
39:13quite expert of her.
39:14She wanted the freedom to be herself,
39:16and she did that.
39:18Are we giving Coulson too much credit
39:20for having his personality
39:21be something that leans into opulence
39:23that much more easily?
39:24She's really doing her own thing,
39:26her own style.
39:28Just kind of makes her, like,
39:30that much more special.
39:31But we also asked them
39:33to give us money-worthy dish,
39:35and Coulson did it and then some.
39:38His technique was amazing.
39:40That was the best brosini
39:41I've ever had.
39:42I don't know if I will go back
39:44to Coulson so often.
39:46For your heart.
39:47You have a heart attack, yeah.
39:48I really feel that Katie,
39:50it was just a beautiful,
39:52well-executed,
39:53close to her heart
39:54kind of dish.
39:55I've never had a dish
39:56like she cooked today, ever.
39:58She's incredibly talented,
39:59but do you think
40:00that she should be
40:01one of the final chefs?
40:03It really pains me.
40:04We're going to lose out
40:05on trying an incredible finale meal
40:07from one of these
40:08two amazing Canadian chefs.
40:10No, I agree with that.
40:11Coulson and Katie,
40:33one of you will be joining Alex
40:35in the finale.
40:35But for one of you,
40:38this is the end of the line.
40:49Coulson.
40:53Congratulations.
40:54You're going to the finale.
40:55Oh, I'm sorry.
41:01You cooked so good.
41:03I'm so proud of you.
41:06Katie, please pack your knives and go.
41:09Truly, thank you for the opportunity,
41:11for your time, your grace,
41:13your knowledge.
41:15It's been one hell of a ride.
41:17Katie, you represented
41:18so many unheard voices,
41:20and yet you managed to find
41:22your own voice in this competition.
41:24You're a really special chef.
41:25It's really been an honor
41:29seeing your journey here.
41:31And this is just going to be
41:32the beginning for you.
41:35You know, I came on here
41:37to get to know myself,
41:40prove something,
41:41be visible,
41:41and I got more than I could ask for.
41:45It's an honor.
41:48We're going to miss you, Katie.
41:50It's really heartwarming
41:54to see that I have made an impact.
42:01This journey was really worth it.
42:04Yeah, I don't regret anything.
42:05You guys are going to, you know, kill it.
42:08I've learned to be loud with my voice
42:11and be proud of it.
42:13I can't wait to see what's next.
42:16It was amazing.
42:17One last cook.
42:20Cheers to the finale.
42:22Hello, hello.
42:23Oh, oh.
42:24This is your locker room?
42:26Yeah.
42:26What an honor.
42:28Please don't look behind the curtains.
42:29Congratulations.
42:30Chef.
42:31Congratulations again.
42:33Thank you very much.
42:33You both spoke French loudly today
42:36in your cooking.
42:38You're going to go to the final challenge.
42:40This is incredible,
42:41and I think the judge,
42:43I'm waiting for you.
42:44I am looking forward to watch it.
42:47May the best chef win.
42:49Good luck.
42:50Thank you, chef.
42:50Thank you, chef.
42:54This is crazy.
43:02Chefs, you made it.
43:12One of you will be Canada's top chef.
43:17For many, winning means the opportunity
43:20to open the restaurant of their dreams.
43:23So for this final challenge,
43:25you're going to do exactly that.
43:29Chefs, this is it.
43:31It's Restaurant Wars.
43:37Did you think we'd forget?
43:39There's no way.
43:40After everything,
43:41we're doing Restaurant Wars.
43:44It's happening.
43:47Yeah, and then there was two.
43:52Next time on Top Chef Canada,
43:55every executive chef needs a strong
43:58and talented team to support them.
44:00Let's go.
44:01There's $100,000 on the line.
44:04This is it.
44:05This is game seven.
44:06What service will we from
44:07becoming Canada's top chef?
44:09That one bite could win this whole thing.
44:11There's a lot of work that went into this.
44:13Home run.
44:13You are Canada's top chef.
44:16There's a lot of work that went into this.
44:17There's a lot of work that went into this.
44:18There's a lot of work that went into this.
44:18There's a lot of work that went into this.
44:19There's a lot of work that went into this.
44:20There's a lot of work that went into this.
44:21There's a lot of work that went into this.
44:22There's a lot of work that went into this.
44:23There's a lot of work that went into this.
44:24There's a lot of work that went into this.
44:25There's a lot of work that went into this.
44:26There's a lot of work that went into this.
44:27There's a lot of work that went into this.
44:28There's a lot of work that went into this.
44:29There's a lot of work that went into this.
44:30There's a lot of work that went into this.
44:31There's a lot of work that went into this.
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