- 2 days ago
- #realityrealmus
#RealityRealmUS
Reality Realm US
🎞 Please subscribe to our official channel to watch the full movie for free, as soon as possible. ❤️Reality Insight Hub❤️
👉 Official Channel: />👉 THANK YOU ❤️❤️❤️❤️❤️
Category
🎥
Short filmTranscript
00:00contains mature subject matter. Viewer discretion is advised.
00:07Previously on Top Chef Canada. Here we go guys. We want you to create a dish inspired by a family
00:15memory. It's going to be hard for any chef that has to go home on this challenge. This is what
00:20I would dream for a fried chicken dish to be. This dish is just so smart and I'm very very upset that
00:26I didn't think about it. I love that you showed us your story but I do think the meat is a little
00:32over. We have a tie. The chefs with the best dishes are Colson and Katie. Chefs this is a non-elimination
00:44challenge. What? It's actually the first ever in Top Chef Canada history. By far this is the biggest
00:51holy moment. Now four chefs are still standing in a battle for the ultimate prize. $10,000
01:00courtesy of Ninja. DoorDash delivery for a year. $10,000 from Premier Protein. The redesigned
01:08Volkswagen Tiguan. $100,000 courtesy of McCain French Fries. And the title of Canada's Top Chef.
01:21Oh. Walking in this morning, there's a living room, there's a dining room table. What are
01:38we doing? Oh. Good morning, Chef. Hello. Good morning. So you all know that the one thing every
01:48great dish needs is great ingredients. In this quick fire challenge, you're going to have to
01:54create a dish delivered with ingredients from DoorDash and then deliver it as takeout. And
02:00these groceries are coming by very special delivery. Oh boy. Please welcome the Top Chef Canada judges.
02:07Special delivery. Oh my God. Wow, the judges, they're all here. Welcome. Thank you. What's in there?
02:19To find out which judges' ingredients you'll be using, come and pick a knife. Colson, you're up first.
02:25David. David. I don't want to know what's in that bag. I'll tell you.
02:33I'm 18 all over again. David Zilber and I worked together at Noma. He was the head of fermentation
02:39and I was an intern for the summer. He was on a whole other level. Whatever he's got in there is
02:45going to be a bag of tricks. In here, you've got some Eastern flavors. Lots of brown, rich umami.
02:51There's a lot you can do with us. Trust me. Great. Katie. Me too. Oh my God. Katie, I hope you like
03:01Chinese flavors. Oh. And I know you do. I think you kind of won the lottery here. Very nice. Chris.
03:08Janet. Nice one. The ingredients in my bag, surprise, surprise, Italian. Alex, that means you have
03:17Chef Mark McKeown. Alex, a lot of traditional classic items in the bag. I love it. So what are
03:23you looking for from our chefs in this challenge? Delivery food should really be a restaurant
03:28experience, even if I'm eating it in my sweatpants at home. So make something delicious and craveable,
03:34something you want to come back to over and over again. I hope you're ready to deliver because
03:39the chef with the best dish will win $5,000 courtesy of Door Bash. Here we go. Okay, let's go. Me too. Let's go.
03:49Oh, I forgot to mention just one major thing. For this challenge, your sous chefs will be
03:56the judges. Not many chefs can say that they work with Chef Mark as their sous chef.
04:07If we don't win, I'll pay you the $5,000. Oh. Oh, he said it on camera. He said it on camera.
04:14Good luck to all of you. No luck needed. Oh. Yes.
04:19Chefs, you'll have 40 minutes on the clock and your time starts now. Go. Go. Go. Go. Go. Go. Go.
04:32Here we go. Here we go. Yeah. What do we have here? Calabrian chilies. Love it. We are cooking
04:38with the judges for the first time in Top Chef Canada history. It's awesome. We got linguine,
04:44pecorino, garlic, guanciale. Okay. It's obvious. We're making pasta, Chef. Let's get the clams
04:50opened up. I'm going to get some water on the stove. Okay, Chef? What did he say? Did he say
04:55open the clams? I didn't even catch it. My first instruction. Oh, perfect. Yeah, yeah. I'm stoked
05:02with this basket, Nijun. I'm thinking like dandan. That's why I got it. The stars aligned and put us
05:08together. Dandan noodles, it's just peanut butter, chili oil, vinegar, soy, and sesame oil. Uh, yeah.
05:19The dandan sauce has big, bold flavors. So it needs fresh, crunchy veg. I get Nijun to dicing my carrots.
05:29She is absolutely killing it. I can't ask for better chopping skills. David and Mark brought their own
05:35knives. I did not, because I always talk about knife skills in this competition. So I better do a decent
05:42job. Working beside Chef Mark was a legend. Really intimidating. However, he's on my side.
05:49Chef Mark's bag and it has luxurious ingredients. Some chanterelle mushrooms, fresh meat.
05:54Gorgonzola. Amazing. Yeah. I decided to make grilled beef tenderloin and orzoto.
05:59If you want to start with cooking orzo, we're going to make it into orzoto. Okay, so I'm going to get
06:03busy. Chef Mark, he's a machine. He's chopping shallots, cooking the mushrooms,
06:09chopping peas. Peas were not a good idea. I can really see the intensity in Mark McEwen's eyes.
06:16I can barely see through my glasses. I have so much sweat on them. Mark, you rusty? Nah, it's like riding a
06:22bike. You're going down, McEwen. Okay, Zilber. 20 minutes. 20 minutes. Heard. So David,
06:28you're making the chicken dashi. Yeah. David Zilber's bag has funky eastern ingredients.
06:35No shortage of umami, right? Just like working at Noma. We are making dashi broth with udon noodles
06:42and a soft-boiled egg. And how's our eggs? We got them going? No, not yet, Chef. Thank you for
06:47reminding me. Last time David Zilber and I worked together, he was here and I was here. But today,
06:54I'm in charge. David is the greatest partner of all time. Me and David Zilber are back again
07:00together. He's not holding back. He's like wanting to win this just as bad as I do. Mark,
07:06how are your traditional ingredients holding up? Going down, Zilber. Going down. Should I be insulted?
07:12Like, are we not competition? Me, June. I'm taking you down. I'm not worried. I'm dancing. I'm bobbing.
07:19I'm cooking Italian food. How iconic is this? Getting to cook next to Janet Zuccarini. Janet is not a chef
07:27by trade. She's a restaurateur, but she's opened up multiple restaurants. So we're making Italian
07:32food with Janet fun and very nerve-ragging. We are making a clam linguine. Probably the riskiest part
07:39of this takeout dish is nailing the pasta because the noodles can be overcooked as they sit. Pasta for
07:47delivery has to be a little bit under. Pasta only al dente on my watch. We're in it to win it. Three
07:52minutes left, chef. Yeah! Containers. We've got to get our containers. Woo! Okay, right behind, right behind,
07:59right behind. It's time to plate and pack them up for takeout. Crunch time. Get in on it, baby. It's
08:05fast-paced. Everyone is just in game mode. Oh, I'm here. Let's go, let's go, let's go. Oh yeah,
08:10we got hot broth. I go in with pasta. You go in with the basil and the cheese. We won't be chintzy on the
08:14cheese. Never. This is amazing. Five, four, three, two, one. All right, chefs and judges, hands up.
08:27Down to the wire. We're good. We're good. We're good. We're good. Thank you.
08:36Judges, that was so much fun to watch. The kitchen smells amazing, so I'm very excited to
08:42try the food that you've all made. Yes, as are we. Jordan. Hey. Yay. So tell us what you made. So,
08:53um, it's a little dandan noodles with rice noodles. There's a peanut sauce with char,
08:58grilled prawns, and then we have, uh, crispy fried eggs. And then on the side, pickled carrots and smashed
09:04cucumbers. And how was it working with me, June? Oh, it was, uh, such a joy. I want to cook with you
09:09every day. Oh, that's so sweet. Thank you, Katie. Thank you, guys.
09:16Oh, my gosh. I absolutely love the sauce. It's good cold. It's good warm. You would eat this anyway.
09:21I think the base flavors are really fantastic. Lots of umami. For takeout food, this is what I'm
09:27going to order two times a week. It's really good. I hate to admit it. Oh, my God. I love this.
09:31And whoever cut the carrots, like, perfect. Me. Me. I did that. Come in, please. Ciao. Ciao. Ciao.
09:42Hello. Ciao. Bienvenuto. Please tell us what you are delivering to us. Absolutely. So you guys have a
09:48little classic Italian meal here. You have a clam rosé pasta. And on the side, you have a rapini
09:55loaded with Calabrian chilis, garlic, and pecorino as well. Smells good. All right. Thank you, Chris.
10:00Enjoy. The clams are cooked really well. All that beautiful clam juice is in the sauce. You can feel
10:07it and taste it. I think the dish is tasty. And then you kind of have a nice bitterness coming from
10:11the rapini. Oh, it's a classic. So, Janet, now you're trying your pasta. How are you feeling? Typically,
10:16linguine alla bongole, you might not add cream to it. This has cream and cheese, but it's got some really
10:21good flavors. It's maybe just a little bit muted, but it is really good. Another great dish. I'm ready
10:27for more. Me too. You may enter. Hello, everyone. Hi, Alex. Hi, Alex. Welcome to my humble abode.
10:36Thank you. So today we have beef tenderloin with roasted potatoes and rosotto and then our radicchio
10:42spinach salad. Beautiful. Enjoy. Thank you. Bye. Thank you. This is very luxurious. It's cooked
10:50perfectly. It traveled well. This feels very McEwen. Everything was done really well. I didn't
10:54expect, like, the tenderloin to come out like that. It is cooked perfectly and the potatoes,
10:59just a crunch flavor and saltiness. They're so good. I also like the peas. Like, the peas didn't
11:04overcook. Chucking peas under pressure. It's not fun. I saw. Come in, please. Delivery's here. You guys
11:14ordered from Zilbs and Cole tonight. So today we have chicken dashi to pour over your udon noodles.
11:21In the udon noodle, you have some nori, some grilled, sprouty cauliflower, and then a lightly poached egg.
11:28What was it like working with Zilber? I could see his competitive face was on.
11:32Yeah, he was all business. Thank you, Chef.
11:34No problem. Perfect cook on the egg. Thank you, Chef. I was worried about that.
11:38Perfect cook. The broth is my absolute favorite. It's so well-balanced, rich and umami. I actually
11:45really love the charred bits I'm getting from the cauliflower. It adds that kind of bitter element
11:50to it, too. My cauliflower is just really burnt, though. I think it's on purpose. But that's like
11:56a little bit more than I would probably do, I would say. This is going to be really freaking hard.
12:01Oh my god, I know. Every dish could be in a restaurant right now. I agree.
12:11Chefs, you all did an incredible job with this takeout challenge.
12:14All of you delivered, but only one of you can take home the cash.
12:18And the chef with the best delivery dish is...
12:22The Top Chef Canada small appliances are brought to you in part by Ninja.
12:40The chef with the best delivery dish is...
12:44Katie.
12:48We did it, Mijun.
12:58Is this your third quickfire win?
13:00Yes, it is.
13:01Go, girl.
13:02You've won a $5,000 cash prize courtesy of DoorDash.
13:06Let's go.
13:06Nice.
13:10Dinner's on me. No limits, Mijun.
13:12I think it was the cutting of the carrot.
13:15When I saw the knife skills, I really started to sweat.
13:24For chefs, time is money.
13:27Every day in your restaurants, you have to make calculated decisions around budgets,
13:31resources, and the time it takes to execute a perfect dish.
13:36So in this challenge, we want you to create a dish using either time or money.
13:45For the chefs who choose time, you'll have all the time in the world.
13:49Four total hours to prep your dishes.
13:53You'll be working with these ingredients that all need time to build flavor.
13:57No access to anything else in this kitchen.
13:59These ingredients may require a little extra attention and love, but what you can coax out of them
14:06is maybe something money can't buy.
14:09If you choose money, you'll get to shop for ingredients at McEwen Fine Foods,
14:12where you'll have $2,500 to spend.
14:18But you'll only have one hour to cook your dish.
14:22Chefs, you won't have a lot of time, but you'll have enough money to pull the ingredients together,
14:28to pull off a spectacular plate.
14:30But just remember, great ingredients don't guarantee a great dish.
14:34You have to execute at a really high level and quickly.
14:40Yep, got it.
14:41You're going to be cooking and serving your dishes at the historic Harbor 60 Toronto.
14:46And joining us at the table will be a very special guest.
14:50The man behind Montreal's Maison Boulud and Café Boulud in Toronto, Chef Danielle Boulud.
14:58Okay.
14:59Well, I instantly got goosebumps, but I don't know about these guys.
15:03He's a legend. It's going to be really hard to cook for him tomorrow,
15:06but I would love nothing more than to impress him.
15:09If I got to even shake Daniel Boulud's hand, that would be a moment that I never forget.
15:13The stakes are higher than ever.
15:16This is the last elimination challenge before the finale.
15:20Four of you are cooking, but only two of you will make it to the finale.
15:25And two of you will be eliminated.
15:28I knew it.
15:29This is the final battle. Two are gone.
15:32And the next two, one of those is going to be Top Chef.
15:35This is the biggest boss that we've seen so far.
15:38To determine which two of you will be working with time.
15:41And which two of you will be working with money.
15:44Well, that's up to you.
15:48No.
15:49If you can't all agree, we're going to be pulling knives to determine your fate.
15:52You have five minutes starting now.
16:01Is there anyone who wants to take money?
16:03There's all good ingredients here.
16:06I think that'll go money.
16:08You don't have to buy all the expensive ingredients.
16:11Like, just cook good in one hour.
16:14One hour is less time, but at least I can go choose the ingredients.
16:20I will have more control.
16:22One hour on site is definitely tough.
16:25I would love time.
16:26Yeah, time for sure.
16:27Yeah, I would go time.
16:28Well, that's three times.
16:32You have 25 seconds left to decide.
16:36I don't feel fast enough and confident enough to be able to do an hour.
16:41I don't think I would change my mind.
16:42I would take it to a knife draw if I had to.
16:53Okay, whatever.
16:54I'll take the money.
16:56Are you sure?
16:57Yeah.
16:58Initially, I didn't want money.
16:59I wanted time.
17:01Could be the death, you know?
17:02Yeah, could be the death of us.
17:04Kiss of death.
17:05It's a bet and hopefully it pays off.
17:08The categories are locked.
17:09Alex and Chris, you've got time.
17:11And Colson and Katie, you've got money.
17:15Best of luck, chefs.
17:17Thank you, chef.
17:23Let's go, dude.
17:25For this elimination challenge, we have to create a dish with the constraints of time or money.
17:31Alex and Chris have three hours to prep today, plus one hour tomorrow.
17:36There's no prep when you pick money and you only get one hour to cook.
17:42I got $2,500.
17:43This is more money than we've ever spent.
17:46For me, like, I can go for big flavors in a short amount of time.
17:51I've won the most quick-fire challenges in Top Chef Canada kitchen.
17:54And so I guess that kind of says that I can cook in a short amount of time.
17:58I'm ready.
17:59I'm ready.
18:00I'm ready.
18:00Sending money.
18:01Sending money.
18:05Front.
18:05Fast.
18:06Head push.
18:07Yeah.
18:09Feels really weird.
18:10Just me and Chris cooking.
18:12I chose time over money because my dish requires a lot of technique.
18:17So I need the full three-hour prep today.
18:21I'm going to build my dish packed with umami.
18:24I'm making chicken ptb.
18:27Ptb is like a Wellington.
18:29It's a very classic French dish.
18:31It takes so much technique and time to make because you're layering different ingredients.
18:38sous vide, chicken breast, mushroom docsel, cabbage encased in paedo.
18:45I'm pretty confident that this will turn out really nice.
18:48Chris, what are you making?
18:49I'm going to make a slow-cooked pork shoulder.
18:52I know that with the time frame, I can transform this pork shoulder into something really special.
18:58So I'm going to sous vide my pork shoulder overnight.
19:02And it's going to be the real steaky element to my plate.
19:06So I'm putting my pork roast into my sous vide bag so I can get it sous vide-ing overnight.
19:12Pork is often really good with a sweet element.
19:16So I'm making a carrot caramel using carrot juice.
19:19I hope you like carrots.
19:23This dish will get me a spot in the finale because I'm utilizing my time.
19:27I think very wisely.
19:28Some carrots treated with care.
19:30Carrots.
19:33You can cut that if you want.
19:34You can cut that if you want.
19:35To go with the PTVA and I'll make some porcini choux.
19:39It's porcini mushrooms flavored with some chicken stock.
19:42I'm going to make some nice chicken stock.
19:44I'm putting lots of chicken feed into my pressure cooker.
19:48Even though there's not too much meat on the feet, you can extract so much nice flavors out of
19:53the bones and feet, which will give my porcini choux death.
19:57Yes.
19:58You can't buy time with money.
20:00Time is umami.
20:02Can I look at this 200-gram tin of caviar, please?
20:05Katie and I, we got $2,500 to spend.
20:09Yeah, how much is it?
20:10Uh, $720.
20:12Yeah.
20:12That's the good stuff.
20:14Money wasn't my first choice.
20:15So I think what is the most outrageous dish that I could think of?
20:20I'm doing like a beef rosini, so I just need like a thinner steak that we're just going to cut in half.
20:25A beef rosini is a real classic French elegant luxe over-the-top dish.
20:32Foie gras on steak.
20:34This is taking the challenge to the extreme.
20:37I'm layering mine with A5 Japanese Wagyu, the foie gras, king crab leg, caviar, truffle.
20:48I can spend money fast, and I'm good at it.
20:52We got $18.50 just with eight items.
20:57All right.
20:57I need 10 two-ounce portions.
21:01I'm making seared sea bass with drunken clams.
21:05I'm actually not spending too much money, to be honest.
21:08I don't need no foie, I don't need no dry-aged meat or anything like that.
21:12I chose money because I would rather have control over the choice of my ingredients
21:18and use the money to purchase exactly what I need.
21:21I'm confident that I can execute like big flavors in a short amount of time.
21:26Just going to stay true to what I'm good at and what I know,
21:29and make sure that gets me to the finale.
21:32Hope that takes me to the top.
21:39Alex, we got an hour and a half, man.
21:40Hour and a half?
21:41Oui.
21:42Well, my pork is in the sous-vide, and I'm also going to be doing pork confit
21:46and turn it into a rillette.
21:48Slow and steady.
21:49You confit the pork shoulder, and then after it's nice and tender,
21:53take it out of the fat and shred it up, adding vinegar, some of that fat that it was cooked in,
21:58and seasonings to turn it into a rillette.
22:01Another way I want to utilize my thyme is making focaccia that I'm fermenting in the fridge overnight.
22:06Every 30 minutes or so, I'm going to give it a stretch and fold right until the last second.
22:10It's fatty pork on fatty bread. I mean, it's going to be delicious.
22:14Do you have any extra time?
22:16Yep, take everything.
22:17You've got extra time.
22:19Was that a joke?
22:2245 minutes, Chris.
22:23Heard.
22:24So now I have my chicken breast sous-vide ready to build my PTVA.
22:29First layer, cabbage, and then mushroom duksel, chicken breast.
22:34And then I roll everything together so that it's nice and tight.
22:38And finally, I take my pie dough and encase it.
22:42It is risky to serve to Chef Daniel Blue, for sure.
22:45Cooking this very iconic French dish for Chef Daniel Blue is crazy.
22:50I want to go fancier.
22:52Not enough time.
22:53It's so close to finale.
22:56It has to be perfect.
22:59Oh, that's so much sugar.
23:00During my three-hour prep cook yesterday, I left the pork shoulder sous-viding overnight.
23:19And the sous-vide went off in the night after we left the kitchen.
23:24It was my risk to do that.
23:25I can't use my pork.
23:29It is completely raw.
23:31I had thought about, I don't know, just not even cooking almost, because my whole dish was based
23:37around this pork.
23:39I don't have a dish, and I need to somehow pivot, and I don't have many more ingredients left.
23:47I'm going to go out, and I'm going to make it.
23:51I'm going to go out, and I'm going to go out, and I'm going to go out.
24:03Coming in.
24:03How are we feeling?
24:04Woo!
24:05For this elimination challenge, Chris and Alex chose time.
24:08Yesterday they had three hours to prep, Katie and I chose money, and today we'll have one hour to cook our finale-worthy dishes.
24:16Let's go.
24:20Well, I just don't have the main component of my dish anymore.
24:24I 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.
24:34This is my main dish now, so it has to be perfect.
24:38I need to make sauce, and I need to cook my clams.
24:42I only have an hour.
24:43I chose money because I can have control over my ingredients and cook well in one hour, but still be on the money with flavor.
24:52Kind of making like a drunken clam situation.
24:55I'm basing my dish off of one of my favorite dishes growing up called drunken chicken.
25:00It's like poached chicken and Chinese cooking wine, but instead of using chicken, I'm using clams.
25:07Trying to make humble ingredients taste good.
25:09I need to get these clams drunk.
25:11So 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.
25:21I want them to open up, and I want the natural clam juices so that I can extract that and make my beurre blanc.
25:28I really want that sauce to be rich in clams and the cooking wine flavor.
25:33These are my spinach, crab, and kohlrabi rolls.
25:37In Chinese cuisine, there's always a side of sautéed greens.
25:41So I'm gonna make a spinach and kohlrabi roll with a big dollop of caviar.
25:45That's my little money piece.
25:47It's a finale plate.
25:48I have to focus on plating.
25:57All four of us are extremely talented chefs.
26:00If I compare myself on paper to them, I haven't worked in many restaurants around the world.
26:06I haven't been to Europe or won cooking competitions, but I've won the most challenges in this competition.
26:13I 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.
26:24Hi, Katie.
26:25Hi.
26:26Let me introduce you to the guests at our table today.
26:28The executive chef here at Harbor 60, Chef Solomon Mason.
26:32Pleasure.
26:33And a man who needs no introduction.
26:35Of course not.
26:36Chef Danielle Bouloud.
26:37So an honor, Chef.
26:38Pleased to meet you, Katie.
26:39Pleased to meet you.
26:40I chose money.
26:41So I was playing around with drunken clams.
26:44So I'm not sure if you guys have had drunken chicken before.
26:47So 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.
26:55And then on the side, I did a little kohlrabi roll.
26:58And to finish off, just a hint of caviar.
27:02Thank you, Katie.
27:03Thank you, Katie.
27:04I love her creativity.
27:07She's taking like a Cantonese black bean clams.
27:09And then you have your drunken chicken, which you see more in like Shanghai.
27:14And these clams are just so sweet and juicy and delicious.
27:18Her cook on the sea bass is perfect.
27:20It has a nice crust to it, but it's super moist inside.
27:23I'm French and I love sauce.
27:26The time she spent on making those sauce, the beurre blanc with the clams was very good.
27:31One of my favorite components was the kohlrabi roll.
27:33I thought that that was the most relief I got on the dish from all the protein.
27:37Do you see money on the plate?
27:38No, I don't see money on the plate at all.
27:41There's nothing on the plate in terms of the extreme luxury side that we talked about.
27:46The caviar gets a bit lost in the plate.
27:48She went for her comfort zone.
27:50This porcini jus itself took me three hours to make.
27:58Choosing time over money was a good call because it's super flavorful.
28:02Along with the PTVA, I made chicken kromeski.
28:05Kromeski is like a croquette.
28:08It's going to be the nice crispy element.
28:10That's going to be really good.
28:11My PTVA is nice and juicy.
28:13I want to make it into top two.
28:15And I think that my dish is definitely a finale-worthy dish.
28:19I'm super excited to serve this.
28:23Thank you. Wow.
28:24This took some time.
28:25This took some time.
28:26I feel like I met Danielle.
28:28Yeah.
28:30Hi, Alex.
28:31Hello, judges.
28:32Hi.
28:33You picked thyme, so tell us what you made for us.
28:35I made you a chicken PTVA with a mushroom duxelles.
28:39And then I have leg meat kromeski with some porcini jus.
28:43Please enjoy.
28:45Thank you, chef.
28:46Well done.
28:47Beautiful.
28:48Oh, my God.
28:49Gorgeous.
28:50Mmm.
28:51That is so good.
28:52The execution of the PTVA is really perfect.
28:55The pork pastry was cooked through, which is very important
28:58because you don't want to overcook the chicken.
29:00And I'm crazy about the jus.
29:01Yeah.
29:02Because we're all drinking it now.
29:04It took the time to roast those bones and get that caramelization.
29:08The kromeski is so crispy.
29:10It's not oily.
29:11It's fluffy.
29:12It's soft.
29:13There's so many textures.
29:14Alex just did a master class on this plate.
29:16He's taken the humble chicken and everything has flavor.
29:19That's about as good as chicken gets.
29:21This is fantastic.
29:23This is exactly what we wanted to see.
29:25Yeah.
29:28Hot coming out.
29:29I need to serve an entire slice of this focaccia with way more riette
29:33because this is my plate now.
29:35So the focaccia better turn out.
29:37Look at that.
29:39Beauty.
29:40Oh, nice bread.
29:41Thanks.
29:42So it's now going to be pork riette on focaccia
29:45with a little carrot frica salad on the side.
29:47And I still have some of those leftover carrots,
29:49so I'm making an elevated carrot salad.
29:52So I'm going to add some carrot ribbons to go with my other carrots
29:56just to try and bulk the plate up a little bit.
29:59All the components of my dish are almost exactly how I wanted them to be,
30:03so I'm happy with how everything else turned out.
30:09I'm here representing East Coast chefs.
30:11Our culinary scene is underappreciated,
30:13so I'm here to win for myself and for Nova Scotia.
30:17Hi, Chris.
30:27Hello, judges, chefs.
30:28Welcome.
30:29Hello.
30:30Pleasure, chef.
30:31Pleasure to meet you.
30:32So I made you guys some fresh baked focaccia.
30:35We did an overnight ferment, and then you have a pork riette.
30:38On the side, you have a carrot salad with a little frica and a carrot caramel.
30:43Thank you, chef.
30:44Of course. Enjoy.
30:48The focaccia, to pull that off in, you know, four hours of active time,
30:52is extremely well-made.
30:53I think it's really fun all the different ways he incorporated carrot into this.
30:56I really love the carrot caramel with the frica, which is nice and nutty and crunchy.
31:02I really think that everything here is seasoned fantastically.
31:05The riette is still moist.
31:07It has heaps of flavor, but just conceptually, it is a sandwich and a salad.
31:12It surprised me to do a riette and focaccia.
31:15It's all very, very tasty, but, you know, where's the star here?
31:18Where's, like, the main focus?
31:20And I'm just not getting that.
31:23Today, we are making a Beef Rossini Royale.
31:27It's a big dish.
31:28My take on a Beef Rossini Royale is layers of indulgent and rich proteins all on a plate.
31:34It's one of the best dishes in the world that was ever created.
31:37Yeah, we're feeling, you know, full of jobs to do.
31:40My stuff is just really a la minute.
31:42I've chosen money, but today is all about time.
31:45In order to execute the Beef Rossini to Top Chef Canada level, this would take four line cooks.
31:51Crab's gonna go in.
31:52From the snow crab being just lightly poached in butter and lemon and a little bit of esplet,
31:57the foie gras has to be perfectly seared because overcooked foie gras, there's nothing worse.
32:01These are looking good.
32:03It's really easy for any of these ingredients to take a wrong turn.
32:06We better not overcook the beef.
32:10The best thing about Wagyu is, like, it's just so melt in your mouth.
32:13I just need to build the quickest, fastest crust on it.
32:16This is so intense.
32:17I can't push any harder than I am.
32:27Oh, my God.
32:29If I nail this, people are gonna be talking about it.
32:31Oh, my God.
32:32This is definitely money.
32:34Hey, Colise.
32:35Oh, wow.
32:36I couldn't stop there.
32:37This is the one-hour Beef Rossini Royale with truffle.
32:40So, here I've done A5 Japanese Wagyu tenderloin, spinach, a crostini, Alaskan king crab, caviar, Italian summer truffles, and then a nice piece of foie gras.
33:01You know, if I had to charge for this dish, 30% food cost, that's a $650 dish that you have in front of you.
33:08I think that's what I paid at Prime Seafood Cost.
33:13Thank you, Paulson.
33:15It feels like a privilege.
33:19That's a very sexy plate of food.
33:21I think it's so his personality.
33:23It's indulgent.
33:24It's rich.
33:25It's over the top.
33:26It's fun.
33:27I was shocked that he did it in an hour.
33:28Yeah.
33:29That was choreography in there.
33:30If you put up this plate like this, it is a dance on the line.
33:32And everything is technically perfect.
33:33Mm-hmm.
33:34That foie gras is right on the money.
33:36Yeah.
33:37Really moist and succulent, but it had a nice little crust on it.
33:40This dish sounded like a jackpot.
33:44There was this hole coming down in the plate.
33:46Mm-hmm.
34:00The chef's, we challenged you with the ultimate chef's dilemma.
34:10The luxury of time versus the privilege of money.
34:14And today you revealed the benefits and drawbacks of both choices.
34:17both choices two of you will make it to the finale and two of you will be going home
34:27chris you had four hours for your cook how did you use it i had some pork shoulder that was
34:34going to sous vide overnight and be a more steaky element but my uh my equipment failed me it's my
34:41risk i took and that's when i decided to pivot and make the riet the main component of the dish
34:47and turn my garnish into more of a carrot salad i was proud of what i was able to put my head down
34:52and do today katie you chose money but you chose rather humble ingredients what was your thinking
35:01on that the money to me really wasn't to show that i can buy expensive ingredients and put it on the
35:08plate i chose to put myself through the challenge of a one hour cook time and still
35:16show my flavors my style stay authentic stay true to myself
35:24colson was it necessary to put caviar on the rossini was it because you had a lot of money
35:31to spend or you really intended to bring that layer of flavor for me it's that little bit of saltiness
35:39just gonna pair so nice with the king crab it's the little cherry on top of just this amazing dish
35:45i was happy with that product once i put it onto the plate alex the three chefs beside you have
35:53been top-notch contestants all season were you worried that making something so traditional a pt
35:59with chicken might be outshown by a more creative endeavor from some of your peers i know their styles
36:05i know their high level cooking standards however i would just focused on my dish to showcase my skills
36:13danielle please tell us who had the winning dish the chef with the best dish is
36:20alex
36:31good work thank you so much chef wow yeah this was really nerve-wracking i had to really give one
36:39thousand percent well alex it was truly classic and the jus it was roasted to the best flavor thank you
36:47chef congratulations alex you've earned your spot in the finale i'm feeling incredible super positive
36:55feedback from chef daniel blue i'm so happy i'm going to the finale it just gives me goosebumps
37:06chris katie and colson there's only one spot left in the finale and two of you will be eliminated
37:17chris please pack your knives and go
37:32i think i did present a really good dish to the judges but at the end of the day it wasn't the dish
37:38that i wanted to present it is an honor to be cooking for you judges but also being amongst these amazing
37:45peers katie and colson you can head back to the locker room while we make our decision
37:52thank you chefs thanks chris it's been quite the journey indeed of course it's not how i wanted it
38:00to end for me see you later guys yeah man yeah one last one thanks guys thanks guys very part of you
38:06man i'm happy to have made it to the final four and i hold my head high i'll see you out east see you
38:14buddy later guys this is the best final three chefs we've ever had in top chef canada history yeah for
38:24sure impressive well alex is in the finale who's gonna join him colson or katie colson made it rain
38:31and i was dancing in it it was delicious forget all of the money what really made that dish so
38:37successful was the fact that the croissant on the foie on the beef every aspect of that was almost him
38:43leaning into his time restriction to say look at how many octopus arms i can whip out in the kitchen
38:48to make you believe i am the top chef katie she also had the same amount of money the same amount
38:55of time as colson and she chose to actually make something a little bit more humble but true to who
39:01she is as a chef my fish was cooked rather perfectly to get the clams right to get it all assembled to
39:06pull that off at the last minute quite expert of her she wanted the freedom to be herself and she did that
39:13are we giving colson too much credit for having his personality be something that leans
39:17into opulence that much more easily she's really doing her own thing her own style just kind of
39:24makes her like that much more special but we also asked them to give us money worthy dish
39:31and colson did it and then some his technique was amazing that was the best brosini i've ever had
39:37i don't know if i will go back to colson so often for your heart i really feel i really feel that katie
39:45it was just a beautiful well executed close to her heart kind of dish i've never had a dish like
39:51she cooked today ever she's incredibly talented but do you think that she should be one of the final
39:57chefs it really pains me we're gonna lose out on trying an incredible finale meal
40:03from one of these two amazing canadian chefs no i agree with that
40:17colson and katie one of you will be joining alex in the finale but for one of you this is the end of
40:34the line
40:44colson
40:48congratulations you're going to the finale
40:50you took so good i'm so proud of you katie please pack your knives and go truly thank you for
41:05the opportunity for your time your grace your knowledge it's been one hell of a ride katie you
41:13represented so many unheard voices and yet you managed to find your own voice in this competition
41:19you're really special chef it's really been an honor seeing your journey here and this is just
41:27going to be the beginning for you thank you you know i came on here to uh get to know myself prove
41:35something be visible and uh i got more than i could ask for it's an honor we're gonna miss you katie
41:44thank you thank you it's really heartwarming to see that i have made an impact
41:57this journey was really worth it yeah i don't regret anything because i gonna you know kill it
42:03i've learned to be loud with my voice and be proud of it i can't wait to see what's next
42:11it was amazing one last cook cheers to the finale hello hello oh this is your locker room yeah
42:21what an honor please don't look behind the curtains congratulations chef congratulations again thank
42:28you very much you both spoke french loudly today in your cooking you're gonna go to the final challenge
42:35this is incredible and i think the judge i'm waiting for you i uh looking forward to watch it
42:41may the best chef win good luck thank you chef thank you this is crazy
42:57chefs you made it one of you will be canada's top chef for many winning means the opportunity to open
43:16the restaurant of their dreams so for this final challenge you're gonna do exactly that
43:22chefs this is it it's restaurant wars
43:32did you think we'd forget there's no way after everything we're doing restaurant wars
43:40what's happening yeah and then there was two
43:44next time on top chef canada every executive chef needs a strong and talented team to support them
43:55let's go there's a hundred thousand dollars on the line this is it this is game seven i'm
44:01one service away from becoming canada's top chef that one bite could win this whole thing
44:15you
Be the first to comment